Bay Weekly | The Chesapeake's Independent Newspaper Since 1993 • 410-626-9888 • 1160 Spa Road, 1A, Annapolis, MD 21403

Thursday April 24, 2014; 09:03 pm EDT

Life in the Jungle

Plant scientist Bert Drake warns that in Earth’s changing climate, plants are odds-on winners. It doesn’t look so good for us.

Can Your Dog Carry Groceries?

Canine Companions for Independence are half dog, half angel

Chesapeake Neighbors

Alana Johnson: In her own words

The Cost of Doing Enough

A higher price than we’ll like paying

On the Hunt for Trophy Stripers

The big fish are here, with anglers on their tails

Know Your Plants Before You Buy

Otherwise, you’re planting trouble

California Tortilla

California Tortilla starts from scratch with fresh ingredients: all white meat chicken, USDA sirloin steak, 100 percent Haas avocados. The next step is fresh preparation. Every dish is cooked to order and served with salsa made in small batches throughout the day. The menu features award-winning, signature burritos such as the blackened chicken Caesar, honey lime and crunchy BBQ ranch. Other menu selections include quesadillas, fajitas, tacos, burrito bowls, huge salads, turkey chili, and the...

Restaurant - Review/ Opening/ Dining Guide - Dining Guide Entries 1/27/11

My Butcher and More

Braised Rabbit with Bacon-Sage Dumplings Braise 2 rabbits cut into pieces, 2-1/2 to 3 pounds each salt and black pepper flour 3 tbs. vegetable shortening 4 slices thick-sliced bacon, sliced into lardoons 1 small onion, coarsely chopped 2 stalks celery, coarsely chopped 1 small carrot, sliced into 1-inch rounds 2 cloves garlic, smashed 1 cup dry white wine 1/2 bunch fresh sage 1/2 bunch fresh thyme 6 cups chicken stock Dumplings 2 cups flour 1/2 tsp. baking powder...

Restaurant - Review/ Opening/ Dining Guide - Dining Guide Entries 1/27/11

Jalapeños Restaurante

Jalapeños Restaurante has served Chesapeake Country the classical cuisine of Spain and Hispanic America since 1999. Serving full meals, tapas and antojitos. Lamb Chops with Cabrales Cheese 4 lamb chops 1 cup Balsamic vinegar, aged 3 oz. Cabrales (blue) cheese 1tbs. butter Marinate the lamb chops in olive oil, with rosemary, thyme, oregano and garlic, adding salt and pepper to taste, for one to two hours. Cook chops in a skillet to your liking. To make the sauce, heat the vinegar...

Restaurant - Review/ Opening/ Dining Guide - Dining Guide Entries 1/27/11

Annapolis Restaurant Week

Annapolis Restaurant Week February 21 thru 27 This time of year, when denning up like a groundhog seems the warmest way to wait out winter, it takes a strong stimulus to push a creature out into the world. Punxsutawney Phil gets a poke with a pole to rise up out of hibernation to seek his shadow. Annapolis Restaurant Week offers a better stimulus: Its once-a-year-only week of bargains. From February 21 to 27, over 30 Annapolis restaurants serve three courses. Lunch is $15.95 and dinner $...

Restaurant - Review/ Opening/ Dining Guide - Dining Guide Entries 1/27/11

The Inn at Pirates Cove

Pirates Cove Oyster Pan Roast When it comes to traditional Chesapeake cuisine, oyster stew may be one of the earliest dishes documented. Its simplicity is at variance with its flavor and popularity. At the Cove, we have periodically taken it off the menu, only to promptly reinstate it after howls of dismay. The stew is quick and simple to produce, but it must be made one bowl at a time. The Cove’s oyster pan roast is very similar to the stew and differs only in thickness. We reduce the...

Restaurant - Review/ Opening/ Dining Guide - Dining Guide Entries 1/27/11

Out of the Ashes

After a New Year’s Eve fire ravaged The Old Stein Inn, owner Mike Selinger looks to rebuild his dream

“No more tears,” says 41-year-old Mike Selinger on the 12th day since flames ravaged his family restaurant, The Old Stein Inn in Mayo. The predawn fire on the last day of 2010 shook his world, stole his livelihood and made him find words to explain to his parents what happened to the restaurant they founded 28 and left in his hands 15 years ago. Day by day, it’s getting better. He has reassured his German-born parents, Karl and Ursula Selinger, who now live in Mexico....

Article - Features; by Sandra Olivetti Martin; 1/27/11

This Week’s Creature Feature

Coyote Call

Fifty feet away, just where open land tumbled into kudzu, a large, shaggy, mottled, gray canine was devouring the carcass of some small animal. Certainly not a fox, which are the size of cats or lapdogs. Nor a wolf. Wolves are not resident in Maryland, according to Harry Spiker, Maryland Department of Natural Resources’ man on big furbearing mammals. Likely it was a coyote. In Fairhaven. “We’ve got coyotes statewide,” Spiker told me. “They’re good at not...

Article - Creature Feature; by Sandra Olivetti Martin; 1/27/11

Jumping to Conclusions

Digging up the origin of Jumpers Hole Road led to a few facts and plenty of fiction

Part of our What’s With That series has been a challenge to you, dear reader. We invite you to write in your queries, with the promise of an upcoming solution in our pages. Turns out, this was a foolish assertion. Pat Nesbit of Arnold wrote seeking the origin of the name Jumpers Hole Road. After a day of research, I got a bad feeling that I was about to be stumped. I was. The simple answer is this: There is no definite, provable origin to Jumpers Hole Road. But I sure...

Article - Features; by Diana Beechener; 1/27/11

Where There's Smoke ... There's Barbecue

Parole Rotary promises to feed the hungry and comfort the afflicted with its Naptown barBAYq contest and festival

This spring, the worlds of competitive cooking and barbecue culture will collide in Annapolis, as the capital city unveils its first-ever barbecue contest. Parole Rotary’s 2011 Naptown BarBAYq, planned for May 13 and 14 at Navy-Marine Corps Memorial Stadium, is a first-time event with big hopes. If it works, it will be a grand success on many scores, including bankrolling charities of Parole Rotary’s choosing. Visiting a Colorado Rotary chapter’s own barbecue contest,...

Article - Features; by Sandra Olivetti Martin; 1/27/11

The Green Hornet

A fun action flick with a buzzkill for a lead

In Seth Rogen’s (Funny People) latest leading role, which he wrote for himself, he creates a superhero with all the personality faults of Robert Downey Jr.’s Iron Man but without any of the charm or competence. It’s a bold choice to craft a possible superhero franchise around a tiresome jerk, but Rogen relishes the challenge. The film tells the story of Britt Reid (Rogan), the son of a newspaper magnate who hates his father and wants to save people. When his father...

Article - Movie Reviews; by Diana Beechener; 1/27/11

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