A Taste of Northern Italy Comes to Tilghman Island

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Tilghman Island’s Two if by Sea Restaurant hosted what was the first in a series of wine dinners they will be offering throughout the year, beginning with a focus on Northern Italy this past February. Prepared by restaurant owner and Executive Chef Henry Miller, the dinner featured a five-course meal paired with select wines from the region.

Grilled Polenta with seared crimini mushrooms, smoked gouda and parmesan crispPartnering with the Tilghman Island Country Store and wine distributor Monsieur Touton Selections, Chef Henry and his team designed an elegant menu that would please many palates. Beginning with a Frico Caldo, (Italian potato pancake with prosciutto) accompanied by a sparkling Pinot Rose, the meal progressed beautifully with a second course of homemade pumpkin ricotta gnocchi paired with the perfect white wine, Terre del Barolo Roero Arneis. The reds were introduced in the third and fourth course. Grilled polenta with seared crimini mushrooms and smoked Gouda were enjoyed with a Sandrone Dolcetto d’Alba, and to stand up to the hearty Chianti Braised Osso Bucco, guests sipped on a Chianti Classico Reserva 2009. Last but not least, a Torta Meringata (orange sponge cake with orange curd and meringue) and a glass of Cantina Gabriele – Dolcemente Bianco provided the perfect finishing touch.

Known as the “go-to” spot on the Island to enjoy an award-winning breakfast, this neighborhood café has been offering its guests home-cooked meals since Miller established it in 2008. After many years in the catering business, and working in other well known establishments, it was time to make dreams come true. And Tilghman Island was the dream. “As the business has grown so did our clientele,” says Chef Henry. “The timing was right to think about expanding our horizons and offer something new while maintaining the comfortable feeling our diners have come to expect. A wine dinner series seemed like the perfect solution.”

“Henry and his staff outdid themselves tonight,” say frequent customers and Tilghman residents Amy and Walt Teesdale “The food was outstanding and the wines perfectly matched. We can’t wait for the next one!”

The sold out event attracted a number of out of town guests as well as local residents. “One couple from Montgomery County made the very first reservation after having breakfast with us while visiting the Island over the summer,” says partner Scott Spittler. “When they read about the wine dinner online, they signed up right away.”

Two if by Sea Logo ColorTwo if by Sea featured French cuisine and wines at a sold-out dinner in March, and will be highlighting the food and wines of Chile on April 25th, followed by the Pacific Northwest on May 23rd. “We could not be more pleased with the success of these first few wine dinners,” Miller says. “We will continue to provide our customers with award-winning meals and excellent service every day of the week, and every so often add a new twist”.

Two if by Sea Restaurant is located at 5776 Tilghman Island Road on Tilghman Island. Hours are: Monday, Tuesday, Thursday 8am to 11am; Wednesday, Friday, Saturday, Sunday, 8am to 2pm for breakfast and lunch; Bistro Dinner Thursday and Sunday, 6pm to 9pm; Dinner Friday and Saturday, 6pm to 9pm. Catering, bakery and monthly cooking classes are also available.

To learn more about Two if by Sea or to make reservations for upcoming wine dinners, call 410-886-2447, or visit twoifbysearestaurant.com.

Maryland Raw Milk Cheese Makers Get to Keep Their Cheesy Grins

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Dairy cows, goats and sheep will stay cheesy in Maryland under a bill presented Thursday.

After a successful five-year pilot program that enabled five dairy farms in Maryland to produce raw milk cheese from cows, goats and sheep, legislators on the Senate Finance Committee were easily in support of changing the program to be a more long-term business opportunity.

The changes to the program include allowing farms to renew their license for cheese production every year, not limiting herd size to 120 animals or fewer and making more than five cheese producer permits available.

State Senator Adelaide C. Eckardt, R-Caroline, Dorchester, Talbot and Wicomico, sponsored the bill presented Thursday, wanting support in “passing this initiative so our dairies can keep selling cheese.”

Raw milk cheese, also known as farmstead cheese, means that the milk used has not been pasteurized to kill harmful bacteria, according to the U.S. Food and Drug Association.

Under proper precautions and frequent health inspector visits, “the farmstead cheese program has proven to be successful,” said Laurie Bucher, chief of the Center for Milk and Dairy Product Safety within the state’s Department of Health and Mental Hygiene.

Holly Foster, owner of the Chapel’s Country Creamery in Easton said her cow farm would lose a quarter of its profits if changes were not made to the farmstead cheese legislation.

“We’re known for our raw milk Bay Blue — we’ve been making it for over four years now,” said Foster. “Our livelihood is on the desk of legislation today.”

Foster said the herd size limit was originally installed to decrease the chances of disease and to keep production to family-owned businesses, but also limited sheep dairy farmers’ cheese production, as sheep produce less milk than cows and goats.

“(These alterations to the original bill) will support the needed diversity in the dairy industry as the dairy industry changes,” Bucher said, including the need to use milk from different animals.

By Katelyn Newman
Capital News Service

Eating the Right Way at Easton’s Amish Country Farmer’s Market

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Keep your New Year’s resolutions at the Amish Country Farmer’s Market this January. Vendors there have healthy options to help you get and keep fit over the winter.

Salads are a natural fit for weight watching diets. Soup and Salad features a salad bar filled with fresh vegetables and fruits. Raw vegetables are the perfect sources for fiber and vitamins. The Sundried Tomato and Basil dressing is fat-free.

When the weather is cold, nothing warms you up like a bowl of soup. Many of the soups available at Soup and Salad are low fat and gluten-free. Every day there is a vegetarian soup option.Wholesome snacks, including nuts and fruits are among the offerings at Little Bulk Foods in the Market. The shop specializes in home-canned goods and sauces. Fresh ground peanut butter is made right there, so you know exactly what is in it.

Nature’s Nutrients offers a variety whole food vitamins, liquids, herbs, homeopathics, natural beauty products, and a healthy juice/smoothie bar. Consultations are offered to determine your health needs.

Make the Amish Country Farmer’s Market your destination for healthy eating in 2015. The Market is located at 101 Marlboro Rd., Easton. Hours are Thursdays 9-6, Fridays 9-7, and Saturdays 9-3. For more information go to www.amishcountryfarmersmarket.com

St. Martin’s Ministries Distributes “Good and Cheap” Cookbooks

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House Resident, Zymira Lofland (with help from her daughter) preparing a recipe from Good and Cheap: Eat Well on $4/day

A resident of Saint Martin’s House, staff and volunteer Charlotte Hawes are making a special effort to provide food pantry clients with new ways to prepare some familiar foods this week.

For Christmas some of the families who come to Saint Martin’s Ministries for emergency food received the Kickstarter project cookbook, Good and Cheap: Eat Well on $4/day by Leanne Brown. Good and Cheap started as a free PDF cookbook for people with tight budgets, especially people receiving SNAP/Food Stamp benefits. The Kickstarter project funded a print run using a “get one, give one system” and has resulted in almost 9,000 printed copies donated to people in need.

Saint Martin’s purchased copies of Good and Cheap at the non-profit discounted rate and is sharing them with clients this holiday season. Jean Austin, CEO of Saint Martin’s Ministries, said, “It is a lovely cookbook with beautiful pictures and simple, tasty recipes. Often the food we are able to provide through government sources and the food bank is very plain. Leanne’s book demonstrates how to make basic foods taste better with spices and a variety of cooking techniques. There is an emphasis on healthier approaches such as turning a can of vegetables into a spread and serving it on whole wheat toast.”

Volunteer Charlotte Hawes gives out samples and a copy of the cookbook that provides families easy nutritious recipes to make on a food stamp budget.

Volunteer Charlotte Hawes gives out samples and a copy of the cookbook that provides families easy nutritious recipes to make on a food stamp budget.

Saint Martin’s House resident Zymira Lofland who has a background in culinary arts prepared several of the recipes from the book for clients of the emergency food pantry to try. Residents of

Saint Martin’s House establish personal goals to help themselves become self-sufficient. Zymira’s goal is to establish a catering business.

Located in Ridgely, Saint Martin’s Ministries has been helping people in poverty for more than 30 years by providing access to emergency food, inexpensive clothing and household goods, and supporting families who need assistance with housing. Visit www.stmartinsministries.org for more information.

Chesapeake Culinary Center to Host Gingerbread House Contest & Workshop

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The Chesapeake Culinary Center invites you to participate in their inaugural Gingerbread House Contest. Enter your edible creations into the competition, which will be judged in three categories – Professional, Adult and Child. In addition to the contest, Chesapeake Culinary Center will also be hosting a Gingerbread House workshop on Saturday, December 13th from 10:00 am – 12:00 pm, where participants can create an edible entry for the competition.

Entries into the Gingerbread House Contest must brought to Denton’s Holiday Marketplace, located at 300 Market Street in Denton, on Friday, December 5th from 5pm – 8pm, Friday, December 12th from 5pm – 8pm, or Saturday, December 13th from 11am – 12:30pm along with entry form and $10/house entry fee. The judging will take place that day at 1:00 pm.

Prizes will be awarded to the top entries in three categories – Professional, Adult and Child. The winning Professional entry will receive $125, the top Adult entry will receive $100, and the second place Adult entry will receive $50. The prize for the top Child’s entry is $50, and second place in the Child’s category will receive $25. Prizes are sponsored by Centreville National Bank.

Gingerbread houses must be picked up from the Holiday Marketplace by 5pm on Sunday, December 14th. Participants may also choose to donate their entry to the Silent Auction to benefit the Chesapeake Culinary Center and Downtown Denton Main Street. The Silent Auction will take place on Saturday, December 13th from 2:00 pm – 7:30 pm. at the Holiday Marketplace.

In addition to the Gingerbread House Contest, the Chesapeake Culinary Center will also be hosting a Gingerbread House Workshop for all ages on December 13th from 10:00 am – 12:00 pm as part of Denton’s Miracle on Market celebration. Gingerbread, icing and candy will all be provided – just bring your creativity. The cost of the workshop is $15, and participants are welcome to enter their creations into the Gingerbread House Contest.

The cost to enter your house in the Gingerbread Competition is $10 per house, or $5 if you have taken the Gingerbread Workshop. Entry Forms for are available online at chesapeakeculinarycenter.com or downtowndenton.com. To reserve your spot in the workshop, please call 410-479-2144 or email chesapeakeculinaryctr@comcast.net by December 10th.

Gingerbread

The Importance of Julia Child’s Kitchen and Mirrors with St. Michaels Architect Pamela Heyne

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St. Michaels architect Pamela Heyne believes her first link to Talbot County was through her friend David Morton, son of Eastern Shore hero Rogers Morton, when they were both at Yale School of Architecture together in the late 1960s. She had fond memories of the area, but it never occurred to her that she and her husband would one day be living on Mount Misery Road. That was until they decided to adopt two girls when they were seven and nine years old.

It has now been over ten years since they made the decision to trade in the urban life of Georgetown for a rural one for the girls teen years. But that has not stopped Pam as both an architect and author.

Even with an extraordinary client list, with the likes of the late Ben Bradlee, Oberlin College, and quite a few closer to home, it is her work in relation to kitchen design and the use of mirrors in residential houses that has lead her to collaborations with Julia Child and making presentations to executives of Saint Gobain, the glass & mirror company founded by Louis XIV.

In her Spy interview, Pam talks about she learned from Julia Child, her bias in kitchen design, not only in terms of design and function, but its impact of family life and what role it plays now in the American home.

This video is approximately five minutes in length

Bistro St. Michaels Wins Oyster Stew Competition

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CBMM_OysterStewWinner2014Bistro St. Michaels Executive Chef David Hayes, center, stands behind his first place oyster stew at the Chesapeake Bay Maritime Museum’s October 25 competition at OysterFest. Standing with Hayes are CBMM volunteers Bridget and Danny Moss. Bistro St. Michaels will receive an award plaque from CBMM in honor of the distinction and the opportunity to serve the winning stew at next year’s OysterFest.

The oyster stew competition was sponsored by the Hambleton Inn Bed & Breakfast of St. Michaels.

Six restaurants competed, with 500 festival-goers taking part in blind taste tests before voting by ballot for their favorite stew. Bistro St. Michaels was served as stew ‘A’ in the tastings, with OysterFest participants voting Theo’s Steaks, Sides & Spirits of St. Michaels (stew ‘C’) as the second place winner, and third place going to Roy’s Kwik Korner of Glen Burnie, (stew ‘B’). Other participants included the High Spot Gastropub of Cambridge (stew ‘D’), The Inn at Perry Cabin by Belmond’s Stars of St. Michaels (stew “E’) and Victory Garden Café of Easton (stew ‘F’). The competition was sponsored by the Hambleton Inn Bed & Breakfast of St. Michaels.

CBMM’s next OysterFest is scheduled for October 31, 2015 in St. Michaels, Md. For more information, visit www.cbmm.org/oysterfest.

The Roadhouse Clams, Swamp Donkey Headline Oct. 25 OysterFest

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The Chesapeake Bay Maritime Museum’s October 25 OysterFest features two stages of live music, with The Roadhouse Clams, shown here, playing from the historic Tolchester Beach Bandstand, and the Annapolis-based Swamp Donkey playing from the lower deck of the Steamboat Building. Special to this year’s OysterFest will be songwriter Michael Kelly, who will debut his song, The Boatbuilder, during one of The Roadhouse Clams’ breaks. The song was written about legendary boatbuilder Bronza Parks, who built the skipjack Rosie Parks and dovetail Martha, among many other boats along the Chesapeake Bay. Photo Credit: Michael Driscoll.

OysterFest features two stages of live music, with The Roadhouse Clams, shown here, playing from the historic Tolchester Beach Bandstand, and the Annapolis-based Swamp Donkey playing from the lower deck of the Steamboat Building.

The Chesapeake’s favorite bivalve may be the star of the Chesapeake Bay Maritime Museum’s October 25 OysterFest, but the music line-up and the return of Fordham Brewing Company’s Rosie Parks Oyster Stout will provide some of this year’s highlights.

Slated to bring a feisty blend of country, roadhouse and “juke joint” music to OysterFest is the Centreville-based group The Roadhouse Clams. The Clams are known to bring the sounds of Steve Earle, The Rolling Stones, John Hiatt, Old 97’s, and the Zac Brown Band to life. They have appeared live with the Avett Brothers, Jonny Lang, Deanna Bogart, Flogging Molly, Gin Blossoms and other nationally known artists. The Clams play at OysterFest from the historic Tolchester Beach Bandstand beginning at 11 a.m. until 4 p.m.

Beginning at 10 a.m., singer-songwriter Michael Kelly will weave melodic guitar and soulful vocals into his performance from the Tolchester Beach Bandstand. Kelly will debut his song, The Boatbuilder, during one of The Roadhouse Clams’ breaks. The song was written about legendary boatbuilder Bronza Parks, who built the museum’s skipjack Rosie Parks and dovetail Martha, among many other boats along the Chesapeake Bay.

In honor of the CBMM’s skipjack Rosie Parks—which was relaunched at OysterFest 2013 after a historic, three year restoration—Fordham Brewing Co.’s Rosie Parks Oyster Stout will be served on tap during this year’s October 25 event. The stout is now available in 12-ounce six packs in regional markets, with Fordham donating proceeds from each sale to CBMM. At the festival, singer-songwriter Michael Kelly will debut The Boatbuilder, a song written about legendary boatbuilder Bronza Parks, who built the museum’s skipjack Rosie Parks and dovetail Martha, among many others along the Chesapeake Bay.

In honor of the CBMM’s skipjack Rosie Parks—which was relaunched at OysterFest 2013 after a historic, three year restoration—Fordham Brewing Co.’s Rosie Parks Oyster Stout will be served on tap during this year’s October 25 event.

Across the boardwalk along Fogg’s Cove, festival-goers can listen to the vocal harmonies and tight transitions of the Annapolis-based group, Swamp Donkey. Noted as a high energy newgrass band with a twist of rock, the group will be playing on the lower decks of the Steamboat Building from 11 a.m. to 4 p.m.

In honor of the museum’s skipjack Rosie Parks—which was relaunched at OysterFest 2013 after a three year restoration—Fordham Brewing Co.’s Rosie Parks Oyster Stout will be served on tap during the event. The stout is also available in 12-ounce six packs at select locations throughout the Maryland, Delaware, Virginia and Washington D.C. markets, with Fordham donating a portion of each sale’s proceeds to CBMM.

OysterFest admission will be taken at the museum the day of the event, and is $15 for adults, $12 for seniors and students with ID, and $6 for children between the ages of six and 17. Admission is free for CBMM members and children under six. Performances are included in the admission prices, with food, beverages and boat rides available at an additional cost. For safety reasons, festival-goers need to keep dogs at home, as leashed dogs are only permitted on museum grounds during regular operating hours. For more information about OysterFest, visit www.cbmm.org/oysterfest or call 410-745-2916.

Rabbi Hyman and Bishop Johnson to Teach “Ancient Voices, Modern Topics”

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Bishop Joel Marcus Johnson, Scossa owner-chef Giancarlo Tondin, and Rabbi Peter E. Hyman are presenting a savory seminar beginning October 22, entitled “Ancient Voices, Modern Topics.”

That irrepressible trio is at it again! Rabbi Peter E. Hyman, Scossa owner-chef Giancarlo Tondin, and Bishop Joel Marcus Johnson, are offering another savory seminar in the banquet hall of Ristorante Scossa in downtown Easton. The seminar is entitled “Ancient Voices, Modern Topics.” Scholars will dine on Tondin’s culinary delights, while learning from ancient writers with Bishop and Rabbi.

The seminar will be held on four consecutive Wednesdays, from 11:30 a.m. to 1 p.m., October 22 and 29, and November 5 and 7. Scholars also will have first dibs for the best seats on an exclusive November 19 motor coach trip to Washington, DC, for a private tour of the Freer Sackler Smithsonian Museum’s exciting new exhibition, “Unearthing Arabia: The Archaeological Adventures of Wendell Phillips.”

This will be Rabbi Hyman and Bishop Johnson’s eleventh academic course, most often in college classrooms and museums, and now four times in Ristorante Scossa. They do not teach religion classes as such, but offer courses in history and literature.

“For this course,” Bishop Johnson said, “we have chosen four modern topics, and have searched the literature to see what the ancients had to say about them. For five thousand years, the topics are surprisingly the same, whether in cuneiform from ancient Sumer and Mesopotamia, or in the Hebrew Scriptures, or the Talmud. The seminar will be full of surprises.”

The four topics are immigration, abortion & euthanasia, capital punishment, and sexual & gender identity issues.

“The bishop and I always admonish our students,” Rabbi Hyman said, “that ‘ancient’ doesn’t mean ‘stupid’ – those writers were very sophisticated thinkers. We like to think we bring out the best in them.”

A few good seats are still available for the seminar. The registration fee of $50 covers the four lectures, and scholars have the right of first refusal to register for the November 19 field trip at a separate cost. The cost of luncheon is separate from the tuition, and generally in the $13 range. To register, call Temple B’nai Israel at 410-822-0553, and ask for Nancy.

Certificates of Continuing Education Units (CEUs) are provided for clergy and other professionals.

Hyman is Rabbi of Temple B’nai Israel, and Johnson is Bishop of the Anglican Diocese of The Chesapeake. They are both longtime theological educators.

 

Food, Herbs and History of the War of 1812 Era

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Katherine Barney Moose

Katherine Barney Moose

Author, lecturer and gourmet cook Katie Barney Moose will be the speaker for the October 16 Brown Bag Lunch at the Easton Branch of the Talbot County Free Library. The program is free and open to the public.

Ms. Moose has developed a very interesting program for the War of 1812, discussing early food, herbs and history leading up to the War. Learn what was consumed during that time period, and how food was provided to the troops.

Ms. Moose is a descendant of the Clagett family of Maryland and old New England whaling families, and a member of the National Society of Colonial Dames of America. She has given lectures and cooking demonstrations on many parts of the world, including the Middle East, North Africa, the Chesapeake Bay region, the Pacific Northwest, French and British herbs, early American and Italian herbs, Latin America, Spices, Greece and Southeast Asia.

Ms. Moose has authored and co-authored many books about the Eastern Shore including Eastern Shore of Maryland: The Guidebook, Chesapeake’s Bounty and Chesapeake’s Bounty II. She is in the process of publishing an international cookbook covering every country around the world. This book will include the history of the cuisine of the countries, the dining etiquette, and recipes contributed by ambassadors, their chefs, and international friends. In addition, Ms. Moose is a consultant on international business and protocol.

This free program begins at noon and will last approximately one hour. Guests are invited to bring their lunch to eat during the program or just come to listen and learn. Coffee and sweets will be provided by the Friends of the Library, who sponsor the Brown Bag Lunch program.