Spy Investigation: The Talbot County PawPaw

A few days ago, a Spy subscriber left a plastic bag with two pieces of very exotic-looking fruit at our international headquarters on Dover Street for our sampling pleasure.  While the reader did not indicate as such, the Spy believes that he/ she may be associated with the PawPaw Appreciation Association – Cooke’s Hope chapter, since the fruit is a Talbot County product.

The PawPaw is not new. It was discovered and named Asimina in 1541, and actually is the largest edible fruit indigenous to the North American continent. And it certainly helps to know that the likes of George Washington and Thomas Jefferson grew the plant to offer as a dessert. It also served as a critical part of Lewis and Clark’s food supply.

But how does it taste?

Good. The Spy took our sample and did a tiny and uncontrolled taste test on Goldsborough Street. It was served at room temperature (Washington liked his chilled), and it had a softer texture than pyataya. Is that enough to bring back the PawPaw to restaurants and fine dinner parties shortly? You’ll need to contact the Cooke’s Hope chapter representative for that answer but they left no contact information.

 

Food Friday: Zucchini Fest

Have you started sneaking zucchini onto your neighbors’ front porches under the cover of night yet? If you have a garden, you have been harvesting tomatoes with an greedy heart, thinking about jars of spaghetti sauce you will enjoy this winter. But what about that ever-expanding green mountain of zucchini? If your neighbors are hiding behind their lace curtains when you come tippy-toeing up their front walks, then you need to put on your thinking cap, and find some creative culinary solutions. Zucchini fest!

Nobody is fooled by zucchini bread. Least of all small children into whom you are trying to stuff healthy vegetables. You might fool them once, but never twice. Here is one recipe for you to try, you shameless exploiter of small children. Lemon Zucchini Bread: http://www.lemontreedwelling.com/2017/03/lemon-zucchini-bread.html

One of the best ways to reduce your zucchini surplus is to invite unsuspecting houseguests. Breakfast is usually a good time for a surprise zucchini onslaught. The white wine from last night isn’t out of their systems yet, and the coffee hasn’t kicked in. They will need food. A hot and cheesy frittata, please. If they were raised to have minimally good manners, they will eat whatever is placed in front of them, and then they will ask for seconds, and also a copy of your recipe. Print the recipe in advance, so you look gracious and artfully prepared. And send a thank you bread and butter note to the New York Times. Frittata with Zucchini, Goat Cheese and Dill. https://cooking.nytimes.com/recipes/1013528-frittata-with-zucchini-goat-cheese-and-dill?mcubz=3

Labor Day is over, and hurricane season is upon us, but it is still warm in the evenings, so it is still seasonally appropriate to serve salad as a main course. Luckily this recipe takes care of a pound and a half of those pesky zucchini. Plus it uses up those four ears of perfect corn that you couldn’t resist at the last minute on your prowl through the farmers’ market. Efficiency! Seasonal vegetables! Pretty zucchini blossoms! Martha will envy you. https://www.epicurious.com/recipes/food/views/corn-and-zucchini-salad-with-feta-51242120

You might be running low on friends and dinner invitations by now. But just in case your iPhone vibrates with a sudden text to come next door for an impromptu drink, consider having a quart (or two) of Sichuan Pickles on hand to bring along. Your friends won’t suspect anything, since you won’t be clutching a large brown paper bag while edging furtively into their house. This is a glorious host-y gift, particularly if you package it nicely. Think green garden twine, and Mason jars, and vintage labels. Lovely. http://www.bonappetit.com/recipe/sichuan-pickles

I have been sweater shopping. It’s ridiculous, I know. It’s going to be in the high 70s and low 80s next week. And I have also been thinking about socks, and long pants. I guess I am really ready for a change in the weather, and the first day of autumn. Thursday can’t get here quickly enough for me. So this weekend I am going to pull out the stock pot, and make a vat o’soup, and use up another couple of pounds of zucchini. Please join us. I have some very special pickles to share with you, too. And don’t forget to take a loaf of zucchini bread home with you. There’s one over on the table by the front door, tucked in a big brown paper bag of homegrown zucchini. It was so nice to have you over!

Zucchini Soup à la The River Café

Serves 4
Ingredients:
• 2 1/4 pounds zucchini
• 2 tablespoons olive oil
• 2 garlic cloves
• 2 cups chicken (or vegetable) stock
• 1/2 cup heavy cream
• 1 small bunch basil, chopped
• 1 small bunch parsley, chopped
• 1/2 cup grated Parmesan
• salt and pepper

Crouton:
6 slices Ciabatta bread, cut at an angle
2 garlic cloves
Olive oil

Directions:
1. Cut the zucchini lengthwise into quarters, then into 1 inch pieces. Heat the oil in a heavy bottomed sauce pan and cook the garlic and
zucchini very slowly over low heat until the zucchini is brown and quite soft (around 25 minutes).
2. Add salt, pepper, and stock, and simmer for a few minutes. Remove from the heat.
3. Put three-quarters of the zucchini into a food processor and puree. Return the puree to the pan and add the cream, basil, parsley and
Parmesan.

To make crouton, toast the bread on both sides. Rub garlic on the toasted bread, and drizzle with olive oil. Tear into massive chunks, and drop artfully onto soup, in individual bowls. Enjoy!

Zucchini Soup, adapted from The River Café Cook Book, by Rose Gray and Ruth Rogers

“The trouble is, you cannot grow just one zucchini. Minutes after you plant a single seed, hundreds of zucchini will barge out of the ground and sprawl around the garden, menacing the other vegetables. At night, you will be able to hear the ground quake as more and more zucchinis erupt.”
-Dave Barry

Food Friday: Packed Lunches

Sundays are fraught again with anxiety. Not only do you get that feeling of dread in the pit of your belly about forgotten homework – you have to figure out a clever plan for packed lunches. I remember the homework dread well. Along about the fourth grade Mrs. Poole made us all miserable. She sucked all the joy out of school for 180 days. Luckily, the fifth grade brought Mrs. Shulman, Laura Ingalls Wilder and the best construction paper timeline of U.S. history every crafted in that elementary school.

I was lucky and got to walk home for lunch every day in elementary school, though I always felt like I was missing out on something fabulous. There wasn’t a cafeteria in our school – everyone toted their own lunches. I was deeply envious of all the lunch boxes stashed in the class cubbies. And by the time junior high rolled around it wasn’t cool to bring a lunch box. Brown paper bags were the only way to transport the mid-day meal. I missed that window.

The American cheese on white bread sandwiches I carried dutifully to seventh grade wouldn’t cut it today, when gluten and nut allergies and personal wellness issues are paramount. I can’t see my mother dithering over non-GMO hydroponic tomato varieties. She might have suggested a little bottled catsup instead.

Making lunch interesting and healthy is a real concern these days. And you can’t just slide by using leftovers and hurricane supply-peanut butter. On Sundays, while you are planning your dinners for the week, you need to plan out lunches, too. Take a page from practically perfect Amanda Hesser from Food52. She packs fabulously original lunches for her children. We could hate her if she wan’t so clever. And her ideas are reasonable. They don’t call for too many obscure and expensive ingredients. With a little practice, we might just be trainable. Because we know there will be dessert.

https://food52.com/blog/17941-13-greatest-hits-from-amanda-s-kids-lunches

Another Food52 writer has some brilliant ideas for meals to bring to the airport. I’m sure that the lunchroom can be every bit as friendly as an airport waiting room. Here are some healthy ideas: https://food52.com/blog/17133-16-lunches-and-dinners-to-pack-for-the-airport
And lunch doesn’t have to be sandwiches! It can be a good time to prepare people for college: cold pizza! Chicken wings! http://www.thekitchn.com/thinking-outside-the-lunch-box-10-sandwich-free-kids-lunch-ideas-222906

Here are some ideas for your lunch, too. What a concept: make your own lunch while preparing food for others. http://www.bonappetit.com/recipes/family-meals/slideshow/30-quick-easy-school-lunches-pack-kids#1 Surely these are better than the chocolate protein bar I just tore through while staring down my deadline.

A few years ago the world-famous Spy Test Kitchens came up with this great list of ingredients for packing school lunches. It is just as timely today:

Column A
Let’s start with bread:
Ciabatta bread
Rye bread
Whole grain breads
Hard rolls
Portuguese rolls
French baguette
Italian bread
Brioche
Flour tortillas
Croissants
Bagels
Challah bread
Crostini
Cornbread
Naan bread
Focaccia bread
Pita bread
If storing overnight, top bread with lettuce first, then the spreads, to keep sandwich from getting soggy.

Column B
Next, the spread:
Mayo
Sriracha
Ketchup
Dijon mustard
Honey mustard
Italian dressing
Russian dressing
Cranberry sauce
Pesto sauce
Hummus
Tapenade
Sour cream
Mango chutney
Butter
Hot sauce
Salsa

Column C
Cheeses:
Swiss cheese
American cheese
Mozzarella
Blue cheese
Cream cheese
Havarti cheese
Ricotta cheese
Cheddar cheese
Provolone cheese
Brie cheese
Cottage cheese
Goat cheese

Column D
The main ingredient:
Meatloaf
Turkey
Chicken
Corned beef
Bacon
Crumbled hard boiled eggs
Scrambled eggs
Corned beef
Salami
Italian sausage
Ham
Roast beef
Egg salad
Tuna salad
Ham salad
Crab salad
Chicken salad
Turkey salad
Lobster salad
Tofu

Column E
The decorative (and tasty) elements:
Tomatoes
Lettuce
Basil
Onion
Avocado
Cucumber
Cilantro
Shredded carrots
Jalapenos
Cole slaw
Sliced apples
Sliced red peppers
Arugula
Sprouts
Radicchio
Watercress
Sliced pears
Apricots
Pickles
Spinach
Artichoke hearts
Grapes
Strawberries
Figs

Column F
Finger foods:
Cherries
Carrots
Strawberries
Green Beans
Broccoli
Celery
Edemame
Granola
Rice cakes
Apples
Bananas
Oranges
Melon balls
Raisins
Broccoli

Nobody will ever complain about lunch again if you can remember to jazz it up a little. My son, who lived for at least an entire year on (requested) white bread, bologna and yellow mustard sandwiches, is now a strapping 6 feet 4 inches tall. Imagine how far into the clouds he would stretch if we had thought to make him fig, goat cheese and caramelized onion sandwiches.

And don’t forget dessert!

“A party without cake is just a meeting”
― Julia Child

Inside the Sprout Kitchen: The Art of the Order

Over the last year or so, the Mid-Shore is growing used to the idea, thanks to Sprout Kitchen in Trappe, where one can order freshly prepared meals delivered to your door rather than having to make a mad dash to the supermarket as the dinner hour approaches.

Unlike such popular meals by mail startups like Blue Apron and Hello Fresh, where one still needs to go to the trouble of actually cooking those entrees, Sprouts takes it to the next step. And the next step is not only cooking these meals but locally sourcing the food that is prepared.

And with that kind of business plan, the irony is that Sprout Kitchen owners, Emily and Ryan Groll, actually encourage their clients to order less than more.

Why? In this latest installment, the Grolls answer that question and much more, as we visit once again Inside the Sprout Kitchen.

This video is approximately two minutes in length. For information about the Sprout Kitchen and their meal plans please go here

Food Friday: End of the Summer Corn

Here we are, on the precipice of the end of summer. I’ve been teetering back and forth between wishing for change, and wishing that if it cooled down just a few degrees we could live in this weather all year round. Well, if we wanted that we could move to Florida, and that is just too problematic. Who really wants hot days and all those thunderstorms? I am ready for a little change, though.

If I eat one more ear of corn-on-the-cob I am sure my head will explode. I feel similarly tired of grilled hamburgers and hot dogs. It might mean that I am almost ready to head back into the kitchen, and relieve Mr. Friday of his summer cooking duties. Or I can make some side dishes to go with the last picnic of the summer season. Labor Day is a significant cookout opportunity, and we need to make the summer go out in style.

There is still so much fresh produce to enjoy at the farmers’ markets! I found a great app the other day: Seasonal Food Guide. It has a state-by-state produce guide to “Find What is in Season Near You.” There is a handy dandy Learn & Cook button, too, which always helps when you are in the middle of dinner despair. And it is free. Hooray. Here is a link to their helpful webpage: http://www.sustainabletable.org/4529/the-seasonal-food-guide I found the app in the iTunes app store.

This is a sweet and easy way to enjoy corn and cilantro all year long, but notably in these waning days of summer vacation. The jalapeno gives it a nice little kick. https://food52.com/recipes/61614-jalapeno-cilantro-corn-salad

Food52 has explored corn variations extensively. I love the concept of charred corn. Now I have a new term for corn that we have unintentionally scorched on the grill. Mr. Friday is a big fan of wrapping the ears of corn in aluminum foil and tossing them on the grill. And sometimes we get distracted by bright shiny objects and do not return to the grill in a timely fashion. Voila! Charred corn as an ingredient. And sometimes we are amazed at our own cleverness! https://food52.com/recipes/17913-charred-corn-and-avocado-salad-with-lime-chili-and-tomato?

One of our friends has decamped for New England for butter-drenched lobster-y Labor Day weekend. She is already taunting us with Instagram-ready photos of her deelightful meals. I hope she is having a very good time, and here is a recipe for her leftover lobster bits which also includes charred corn: http://abetterhappierstsebastian.com/journal/2015/8/24/charred-corn-farro-risotto-with-lobster

If it happens to be raining this weekend (and with Tropical Storm Harvey wandering around out there, it probably will) and you can’t get outside to the grill – never fear. You can make charred corn in a good sturdy cast iron frying pan, or under the broiler. And then you can make a charred corn pizza: http://www.homemadeaustin.com/2017/06/charred-corn-flatbread.html

Here are a zillion ideas from Epicurious: http://www.epicurious.com/recipes-menus/best-corn-recipes-cob-soup-salad-gallery/1

As summer wafts away we will be thinking more about cozy meals and roasted seasonal vegetables. In the meantime, go celebrate your Labor Day weekend with drawn butter, hot, charred corn, a couple of hot dogs, a crab feast (or two) and don’t forget to sneak a little reading time in the hammock. Next weekend it will be time to put away all our toys of summer. Enjoy!

“We know that in September, we will wander through the warm winds of summer’s wreckage. We will welcome summer’s ghost.”
― Heny Rollins

Piazza Food Bites: Spy Notes on Piazza’s Latest Wine Dinner

Two great Easton entrepreneurs joined forces with Folio Fine Wine Partners to produce an extraordinary tour through Sicily’s Donnafugata winery. With Amy, Chef Chris and the Out of the Fire Restaurant team preparing a perfectly paired five-course meal to match the carefully selected wines by Emily and her team from the Piazza Italian Market, the nearly forty who signed-up for the event were in for an evening of sensational taste experiences.

Piazza’s Emily Chandler briefs the wine dinner attendees

Out of the Fire was opened only to the wine tasting guests and they were greeted by pickled shrimp with melon, speck and basil at the table as they entered and Donnafugata’s Anthilia was poured. That was followed by grilled swordfish on a perfect green heirloom tomato accompanied by the second white wine, the Lighea from Italy’s Zibibbo grape.

The red wine courses were remarkable and really highlighted two very popular Donnafugata wines. The Sherazade was paired with a Sicilian-style pizza topped with heirloom tomatoes, anchovies and calabrese sauce. The Nero d’Avola grape from Sicily delivered on Donnafugata’s promised ” pleasantly fruity bouquet with fragrant notes of cherry and red plum, combined with light spicy scents of black pepper.

The Nero d’Avola grape blended with Petit Verdot and Syrah provided the second red wine in what Donnafugata calls its “flagship red,” Mille e Una Notte. Paired with lamb meatballs that included toasted semolina polenta, arrabbiata sauce and ash goat cheese, this course made for a magnificent conclusion to the dinner entrees.

Of course, Out of the Fire and Piazza had one wonderful treat left, a fresh goat cheese cheesecake and peach preserve, paired with Donnafugata’s Ben Rye 9, described as “one of Italy’s most appreciated sweet wines.”

Thus, another of Piazza’s wine tasting dinner came to a fulfilling conclusion.

Watch Piazza’s website  for information on future wine tasting dinners and drop by after 1 PM on Friday’s for the weekly tasting of a featured wine.

Food Friday: Al Fresco Frittatas

Summer is winding down. We have enjoyed the near-spectacle of the eclipse. We aren’t melting into silvery puddles of sweat every time we exit the air conditioned car and tear across the driveway into the house. Labor Day is coming up, and the most wonderful time of the year is returning – it is almost time to go back to school. How divine is that? But it is still too early to consider the myriad permutations that we can dream up for the lunch boxes in our care.

Al fresco dining, whether on the back porch, in the back yard, before a concert or poised on a picnic table in a state park, is a seasonal delight. Let’s enjoy the fresh air, and enjoy the last days of summer.

Al fresco dining brings to my mind lush paintings. Just across the Bay in DC, Renoir’s Luncheon of the Boating Party is one of my favorites. I don’t think those happy, elegant French people were consuming Diet Cokes and fried chicken (which are both very deelish in any other setting). Our boaters have used stemmed glasses for the several bottles of wine strewn across the linen tablecloth. And there is fruit and bread and perhaps some cheese. I can see a glint of silver. Some of our convivial folks have flowers in their hats, and are wearing flowing dresses, which contribute to the colorful party atmosphere. Luncheon is almost over. No one is consulting a smart phone, as they seem to engage with each other languidly. I do draw the line at the small dog on the table. Luke the wonder dog would get ideas.
http://www.phillipscollection.org/collection/browse-the-collection?id=1637

Le Déjeuner sur l’herbe by Edouard Manet is the famous painting of men and women picnicking under the trees, but one of the women is naked, and is seemingly untroubled by the situation. I can only imagine what her anxiety dreams must have been like. She is sitting next to a tumble of fruit and bread, while her male companions natter on, fully clothed and showing no interest in the food or in her!
http://www.musee-orsay.fr/index.php?id=851&L=1&tx_commentaire_pi1%5BshowUid%5D=7123

Luncheon on the Grass by Claude Monet, which was painted in response to Manet’s startling work, is another large painting that shows an elegant meal about to be eaten outside. The diners (all clothed this time) will soon be enjoying bread, wine, fruit, and a terrine of a mystery dish in the dappled light filtered by birch trees. The meal has yet to begin. And there is no tiny dog.
http://www.musee-orsay.fr/en/collections/works-in-focus/search/commentaire_id/luncheon-on-the-grass-18731.html?no_cache=1

I suggest frittatas for our luncheon under the trees. Frittatas are easy to prepare and they transport well. You might even consider adding frittatas to your Sunday Food for the Week Food Prep list – you can sneak them into a back pack or a brown paper bag or a cute little bento box for your own luncheon pleasures.

Skip the stemware. Skip the tablecloth. Enjoy the fresh air. Enjoy the wine.

I can assure you that Mr. Friday and I will be wearing all of our clothes when we have our picnic this weekend.

http://www.epicurious.com/expert-advice/ultimate-easy-frittata-recipe-article

Here’s a Use-Up-The-Leftovers recipe. It is very handy dandy. http://thepioneerwoman.com/cooking/sunday-frittata/?printable_recipe=11356

https://www.wsj.com/articles/how-to-picnic-like-a-pro-recipes-tools-and-tips-1503069248

Luncheon of the Boating Party
The Phillips Collection
1600 21st Street, NW
Washington, DC 20009

Le Déjeuner sur l’herbe
Luncheon on the Grass
Musée d’Orsay
1 Rue de la Légion d’Honneur
75007 Paris, France

“I’ll affect you slowly
as if you were having a picnic in a dream.
There will be no ants.
It won’t rain.”
― Richard Brautigan

Inside the Sprout Kitchen: Where’s the Beef (Coming From)

If there has been one food group under attack over the past several decades in America, it would be meat products. Denounced by vegetarians, maligned by some environmentalists, and avoided by more than a few health experts, meat, or more precisely, beef has lost its once secure place in the pantheon of American culinary popularity over the years.

Nonetheless, it remains an important staple for the vast majority of consumers, even with those who consider themselves advocates for healthy diets. And that would include Emily and Ryan Groll at Sprout Kitchen.

While it is true that the Grolls are conservative when it comes to offering beef in their weekly selection of prepared foods, they do enjoy it periodically as an excellent alternative to turkey or other white meats. And nowhere is this better seen than when they make their unique recipes for classic meatloaf or Mongolian beef.

They also have done their due diligence is finding the right local beef producer to supply them.  In this case, and after months of extraordinary research, they entered into an exclusive partnership with Evermore Farms in Westminster, Maryland.

In the latest edition of “Inside the Sprout Kitchen,” Emily and Ryan talk about the role of beef in their cooking philosophy and the importance of knowing where their beef is coming from.

This video is approximately two minutes in length. For information about the Sprout Kitchen and their meal plans please go here

Food Friday: Cool Beans!

We are still a few weeks away from Labor Day. Despite the constant heat it feels a little bit like fall is on its way. Maybe it is all the back-to-school sales. Maybe it is just wishful thinking. I have seen leaves falling in the back yard. They are probably just as exhausted and as exasperated with the weather as I am. I’m still avoiding the heat in the kitchen. I have a new Tana French mystery I would like to read, rather than wending my way around the kitchen, making something for dinner.

A perfect summer meal is something that you can prepare once, enjoy mightily, and then serve another couple of times. Poor Mr. Friday. Last night we had tuna salad-filled peppers, with a pasta dish and a green salad on the side. (Shades of my childhood!) Lucky me though – there’s enough left over for a couple of lunches. Luke the wonder dog and I can go sit out on the back porch after lunch. He enjoys soaking up the solar energy with his black coat. You’ll find me tucked back in a shadowy corner, sneaking in another chapter of The Trespasser before I head back into the Spy offices. We don’t get out for lunch much, and tuna is a step up from our usual peanut butter crackers.

Garden report: I pulled out the leggy tomato plants last weekend. They didn’t fare well when we were on vacation, and were looking very sad and droopy. And quite frankly, I was fighting a losing battle with the birds, who insisted on first dibs. I will concede that the birds deserved the blueberries that they stripped from the bushes – they being early risers where I am not. But the tomatoes were different. I had gauzy Italianate visions of fresh tomatoes and creamy burrata dinners, with tasty wine and the attentive Mr. Friday. These fantasies were dashed by the birds who were peckish, destructive and selfish. Back to the farm stand I will go for some red, ripe, intact tomatoes.

The containers that held my tomato dreams are now home to the new herb farm. Basil, parsley, rosemary, mint and a few cheerfully yellow marigolds. There are three basil plants, soon to be the basil bushes (I hope), supplying elements of interest to salads for the next month, and then forming the basis for clever warm meals come fall. I do not know if the birds have an appetite for these particular herbs. I hope not.

We are having house guests this weekend, and they are folks we haven’t seen for a long time. I’ve been getting ready in so many odd ways. Do you think they will notice that I weeded the window boxes? Or that I touched up the paint on the wall near the recycling basket? More importantly, I have laid in a supply of wine and nibbles. Which is more to the point, I think. Today I am going to do a little prep work so we have lots of time to enjoy each other, and lots of time to eat and drink and talk our heads off. I’m thinking a nice cool bean salad at dinner, that can be broken out at lunch again on Sunday. They are driving down from Connecticut, so we want to make it worth their drive time, and introduce them to a few flavors of the south. http://gardenandgun.com/recipe/chef-david-bancrofts-butterbean-salad/?

But Mark Bittman, one of oury household gods, has something even easier: http://www.seriouseats.com/recipes/2012/05/mark-bittmans-green-beans-with-crisp-shallots.html I can handle a little blanching and sautéing on a summer morning. This is a meal I can prepare in advance, and by the bushel, so we will be well-supplied for the weekend.

I am going to get a little crafty, and in honor of the solar eclipse on Monday I will be baking some homemade moon pies. Thanks, Garden & Gun for all your help this week! I will be waddling a little more than usual when walking Luke the wonder dog! http://gardenandgun.com/recipe/anatomy-of-a-classic-do-it-yourself-moon-pies/

“After luncheon the sun, conscious that it was Saturday, would blaze an hour longer in the zenith…”
― Marcel Proust

ESLC Teams Up with Lyon Distilling for Limited Batch of Black Rum

A local nonprofit known for land preservation and town planning on the Eastern Shore has hooked up with one of Maryland’s finest distilleries for a good cause.

Lyon Distilling Company of St. Michaels, known since 2013 as a micro, craft distillery producing ultra-small batches of award-winning rums and whiskeys in St. Michaels, has released its latest concoction – a special, limited batch Black Rum with a percentage of every bottle sold benefitting the projects and programs of the Eastern Shore Land Conservancy (ESLC).

This rum varietal features a rich and smooth finish, with subtle touches of oak spice and sweetness. From the bottle’s packaging: “Together we are committed to protecting the land on which we work and play, and encourage you to sip this delicious spirit soundly knowing that a portion of your purchase helps fund ESLC’s many worthwhile endeavors.”

“We’re so excited to help support the Eastern Shore Land Conservancy with our Black Rum,” says Lyon owner and co-founder Jaime Windon. “I’ve always admired partnerships like this. Philanthropy is so important to us and as a startup we are limited in what we can do. But we try to do everything that we can locally, and this is the first effort that has been organized at this level. Exciting times!”

ESLC plans to commemorate the release of the Black Rum partnership with a happy hour party on Thursday, August 31st from 5-7pm at their headquarters in Easton. Bottles will be available for sale with Lyon staff on hand providing tastings and joining in the celebration. ESLC’s Communication Manager David Ferraris described the partnership as “a natural fit.”

“ESLC is ecstatic to have its name associated with a local company producing an exceptional product,” said Ferraris. “Since their arrival on the Shore, Lyon has made it clear that they support local initiatives that are near and dear to their hearts. Protecting and preserving the environment in which they live and conduct business is one of those initiatives, so this makes perfect sense.”

For more information, please contact ESLC’s Communication Manager, David Ferraris, at dferraris@eslc.org or 410.690.4603 x165.