Simpatico Celebrates Columbus October 14 and 15

Simpatico, Italy’s Finest celebrates Columbus Day with the 8th Annual “Columbus Wine & Food Celebration at St. Michaels” of Italian Wine, Food, Art & Games in honor of explorer Christopher Columbus.

Now expanding to two days on Saturday & Sunday, October 14 and 15,  from Noon to 5 PM, the event will be held rain or shine both days in the tented lot “piazza” adjacent to Simpatico at 104 Railroad Ave. A portion of the proceeds will be donated to the St. Michaels Community Center for a joint Simpatico-SMCC Prepared Food Project.

Stop by and transport yourself to Italy!

This not-to- be-missed event will feature the following activities to the public at a cost of $25 per person, kids free:

– Italian Wine & Spirits Tastings of over 60 wines, Limoncello, Italian Vodka & Gin, Prosecco, Bellinis,
Amalfi Coast Liqueurs!

– Italian Food Served & Tastings including Cipriani Pasta with Wild Boar Sauce, Antipasti, Pates, Pestos,
Truffle products, Olive Oils, Balsamics, Chicken Pesto, Caponata, Rice Salad, Orange Olive Oil Cake &
more!

– Wonderful Artisan Cheese Tastings of Cow, Sheep & Goat cheeses directly flown in from Italy every 2
weeks.

– Live Italian Music – with Marc DeSimone, come listen to your favorite Italian songs!!

– Italian Trivia & Pasta Game – Answer all the questions and you win a bottle of wine!

– Meet Columbus and hear about his adventures in exploration, and have your picture taken with him!

– Special pricing promotions for wines and other items in the shop.

Simpatico is excited to continue this event for the community; Bobbi Parlett, owner of Simpatico, comments, “everyone has such a good time at this fun annual event, it is like being in a piazza in Italy for the afternoon, and combines so many things we love – food, wine, art, history, music, games for all ages, and fun.”

Simpatico is a locally-owned, independent retailer and wholesaler specializing in exclusively Made in Italy items: a fabulous selection of Italian wines plus foods, ceramics, kitchen linens, ornaments, Murano Glass jewelry & Glasses, Florentine furniture and home accessories, wall art and more. Simpatico fall store hours are Monday through Thursday 10 AM to 5 PM, Saturday from 10 AM to 6 PM and Sundays 10 AM to 5 PM. To purchase tickets, go to Events on www.simpaticostmichaels.com.

Easton Hosts Craft Beverage Summit

Join Easton Economic Development Corporation on October 17, 2017 for an informal discussion of the economic and community impact of a brewery, distillery, or winery in the town of Easton, MD. Mayor Bob Willey will host a panel of professionals including Kevin Atticks of the Brewer’s Association of Maryland. Panelists will give an overview of the craft beverage industry in Maryland and answer questions regarding successful projects across the state.

A representative of the Maryland Comptroller’s Office will also be there to provide an explanation the state’s new “Reform on Tap” initiative. The task force is developing legislative proposals based on extensive review of Maryland’s beer laws and other states’ laws. The goal of the program is to facilitate the growth and success of Maryland’s craft beer industry and other independent businesses.

The summit will be at the Eastern Shore Land Conservancy, 114 S. Washington Street, Easton, MD. If you are a local brewer or distiller and would like to have a complimentary table to showcase your products, please call Pam Skillings, 410-690-7348. The event is free and open to the public.

About the EEDC
Easton Economic Development Corporation was launched in 2013 to drive economic vitality, smart redevelopment, and business creation in the historic Town of Easton, Maryland to foster a healthy quality of life for all generations. The EEDC works toward managing Easton’s continued growth as a diverse and healthy “smart town,” leading innovation where the land and water meet. http://eastonedc.com/

About the Reform on Tap Initiative
In response to the passage of House Bill 1283 during the 2017 Legislative Session and with the goal of modernizing Maryland’s beer laws and promoting economic growth across the State, Comptroller Peter Franchot established “Reform on Tap” Task Force in April 2017. http://comptroller.marylandtaxes.com/

About the Brewer’s Association of MD
The Brewer’s Association of Maryland (BAM) founded in 1996, is the non-profit trade association of Maryland brewing companies. The mission of BAM is to grow, promote and protect the Maryland craft beer industry. http://marylandbeer.org/

Stars at Inn at Perry Cabin Wins Prestigious Award for Fine Dining

Inn at Perry Cabin by Belmond’s flagship restaurant Stars has long offered one of the finest dining experiences on the Eastern Shore, not to mention incredible views of the Chesapeake Bay, and now it joins only 671 other restaurants across the continent to earn the Distinguished Restaurants of North America’s (DiRōNA) Award of Excellence.

The award acknowledges quality of cuisine—including creativity of dishes, variety of cooking techniques and quality of ingredients—as well as the property itself, décor and customer service. It is one of the most respected awards in the dining and hospitality communities, and DiRōNA has been the authority for excellence in distinguished dining since 1990.

Every ingredient Chef Ken MacDonald and Food and Beverage Director Samir Dhir feature on Stars’s menu is sourced within 150 miles of St. Michaels, and with Farm Manager Phal Mantha on board, that radius is rapidly shrinking. In fact, Inn at Perry Cabin is poised to launch its own farm-to-table menu this year. Through alliances with Monterey Bay Aquarium’s Seafood Watch Program, Chefs Collaborative, Fish2Fork and the Oyster Recovery Partnership, among others, the property also is committed to helping protect seafood populations and support Chesapeake Bay watermen.

Guests of Stars will recognize this commitment in popular starters such as the Jumbo Lump J.M. Clayton Crab Chowder and Seasonal Choptank Sweet Oysters, and in iconic entrées such as the Wild Local Long Line Caught Rockfish and J.M. Clayton Crab Macaroni and Cheese. Chef’s Daily Ravioli is packed with produce harvested right outside of the kitchen, breakfast is available all day, and features such as the Char Grilled Local Farm Berkshire Pork Chop, Roasted Organic Peri-Peri Marinated Chicken and Creekstone Beef Hanger Steak show off Chef MacDonald’s pedigree.

Stars is open seven days a week for breakfast, lunch, dinner and afternoon tea. It’s located at 308 Watkins Lane in St. Michaels, Maryland, and reservations can be made at www.opentable.com/stars or on (410) 745-2200.

Chesapeake Harvest Hires Production Manager

Chesapeake Harvest, a fresh produce purveyor located in Easton, MD, is pleased to announce the appointment of Elizabeth Beggins of St. Michaels, MD, as its new Production Manager, focusing on educating and enrolling the region’s farmers in Good Agricultural Practices (GAP) certification – ensuring fruits and vegetables are produced, packed, handled, and stored as safely as possible.

Beggins spent over a decade as a market farmer on Maryland’s Eastern Shore before becoming a food-focused freelance writer, educator, and vegetable garden consultant. As director of the You Food Project, an initiative rooted in school and community gardens, Elizabeth facilitated increased awareness of the connection between personal and environmental health. She helped launch the St. Michaels farmers market in 1998 and has served in many capacities including market manager, producer, volunteer and adviser. A graduate of University of North Carolina, Chapel Hill, she moved to the Bay Hundred in 1993. 

Beggins comments, “I believe that our health depends on a keen understanding of what we eat, and that our choices as consumers are vital to sustaining ourselves and our planet.”

Chesapeake Harvest, a subsidiary of Easton Economic Development Corporation (EEDC), aggregates fresh produce grown by local farmers on the Eastern Shore of Maryland, then markets and sells the produce to conscientious buyers in the Baltimore-Washington Metro area. Chesapeake Harvest envisions a regional food production and distribution system that increases sustainable agricultural employment on the Eastern Shore of Maryland and contributes to a vibrant regional economy, enhanced food production, distribution infrastructure, food security and the preservation of farms.

According to Deena Kilmon, Sales and Marketing Director, “Chesapeake Harvest is providing technical and strategic planning assistance to area farmers and Elizabeth will be critical to these efforts.  As we work to strengthen a vibrant local food economy on the Eastern Shore producing healthy food bursting with flavor, we are seeking out farmers, partners and like-minded consumers who show our commitment to regenerative agricultural practices that protect the future of the Chesapeake Bay.”

To find out about classes, local outreach programs or how to purchase Chesapeake Harvest products, please contact Deena Kilmon at deena@chesapeakeharvest.com or on Facebook: https://www.facebook.com/ChesapeakeHarvest/.

The Easton Economic Development Corporation (EEDC), formed in 2013, was created to drive economic vitality, smart redevelopment, and business formation in order to foster a healthy quality of life for all generations. The EEDC works towards maintaining Easton’s continued growth as a diverse, healthy and smart town, leading innovation where the land and water meet.

Oxford’s Scottish Highland Creamery to Change Ownership

Pictured from left are Victor and Susan Barlow, G.L. Fronk, Gordon Fronk and Michael Fronk.

After twelve years of owning and operating The Scottish Highland Creamery, Susan and Victor Barlow are pleased to share that the business will be passed on and sold to the Fronk Family at the conclusion of the 2017 season. The Barlows and the Fronks are fully committed to working together to ensure a smooth transition over the summer and beyond so customers will continue to enjoy the same delicious ice cream they have come to expect for years to come.

“It’s been a wonderful twelve years building this business, serving our community and being welcomed into the traditions and celebrations of our customers,” said the Barlows. “However, after 35 years of making ice cream, Victor has decided to ‘pass the scoop on’ as it was to him. We cannot put into words how much we appreciate the Town of Oxford for embracing us from the start and giving us the opportunity to do what we love. The familiar faces you have come to know at the window will not change, as our entire staff will be staying with the business.”

“The Scottish Highland Creamery will be our family business,” said GL and Michael Fronk, who will be running the day-to-day operations. “Customers can rest assured that we share the Barlows’ commitment to family, hard work and the Town of Oxford. We are honored that Victor has chosen us to carry on his recipes and techniques so that his ice cream will continue to be enjoyed by current and future generations. We are excited to lead the business into its next chapter.”

The Fronks are familiar faces around The Scottish Highland Creamery and have deep roots in Oxford and Talbot County. Gordon and Sally Fronk have been pillars of our community for many years. Their sons, GL and Michael, who will be managing the day-to-day operations of the business, both have a strong background in the Food & Beverage industry. GL and his wife, Laura, a teacher at Saints Peter and Paul, live in Trappe with their two children. Michael is currently in the process of moving back to Talbot County with his wife, Allison, a flight attendant, and two daughters.

“While bittersweet, we are excited about our future and that of The Scottish Highland Creamery,” said the Barlows. “Now that we have secured the legacy of the business we’ve built, we are looking forward to spending time with family and figuring out what’s next. The fond memories from the years of establishing and growing our business and the thousands of people we’ve met and served along the way will remain with us always. We hope our patrons will continue to show The Scottish Highland Creamery and the Fronks the same loyalty and love you have bestowed on us for the past twelve years.”

Permaculture Profits: Integrating Specialty Crop Production & Livestock Management

Future Harvest CASA in partnership with the Eastern Shore Resource Conservation & Development Council is offering an on-farm education day on April 28th, 10:00 am to 2:00 pm.

Join us at Perennial Roots Farm, 23345 Decormis Street, Accomac, Virginia, to learn about permaculture, specialty crop production, and integrated pasture management. Owners Stewart Lundy and Natalie McGill will share their experience raising vegetables, flowers, eggs, and meat for local markets. VSU Extension Agent Patrick Johnson will discuss his research utilizing permaculture in intensive vegetable production. We will also offer an optional hands-on barrel composting workshop. Be prepared for hands-on work with gloves and muck boots. The educational program will be followed by a potluck lunch.

Tickets are $10 for FHCASA members and $15 for non-members. Register online at prfieldday.eventbrite.com or by contacting Niamh Shortt at niamh@futureharvestcasa.org. For scholarship information, contact Josephine: 757-710-7266.

Toasting Julia Child’s Brownies in St. Michaels December 1

Pamela Heyne will give a slide talk Dec. 1 at 5:30 at the Saint Michaels Library. The talk will revolve around her new book, In Julia’s Kitchen, Practical and Convivial Kitchen Design Inspired by Julia Child. Books will be available for purchase after the talk (and sold by the News Center). Since Julia Child emphasized the joy of sharing the wonderful food she prepared, Pamela feels we need to replicate some of that fun with wine and Julia Child’s recipe brownies.

Pamela, the only architect who ever interviewed Julia, will show how meaningful Julia Child’s ideas are today, from the standpoint of design as well as physical health and emotional well being. Some recent local designs are in the book, such as the Cottingham Farm kitchen and gallery.

Last month Pamela had a launch of the book in the Boston area at the Harvard Book Store and other venues. She writes a column for the Talbot Spy, “Design for You,” and has a studio in Saint Michaels, Heyne Design.

Pascal Family Adds Trappe Pizza Company to Restaurant Roster

The Pascal Family Group has purchased the site of the former State Bank of Trappe Pizza Company in Trappe, Maryland and reopened it as the Trappe Pizza Company, adding another restaurant to its holdings. The restaurant, which offers dine-in as well as carryout service, is located at 4016 Main Street in historic Trappe in a building that was once the site of a bank. It is across the street from the Talbot Smokehouse and the Smokehouse Market, also owned by the Pascal Family Group.

Photo by Kathy Bosin

Photo by Kathy Bosin

“This was another opportunity to purchase a business that was almost turn-key in a part of the Eastern Shore that is becoming more and more popular as a destination.” said Robert A. W. Pascal, who owns the Pascal Family Group with his wife, Caroline. “Since the reopening on September 1, we’ve received nothing but positive responses.”

The Trappe Pizza Company is open daily from Monday through Thursday and Sunday from 11:30 a.m. to 9 p.m. and Friday and Saturday from 11:30 a.m. to 10 p.m. It features an eclectic menu that includes pizza as well as tacos and empanadas. Among the more unique items on the menu are: the Al Pastor Pizza topped with smoked salsa, pork, pineapple and cilantro queso fresco; Nachos Chesapeake served with white queso, crabmeat, corn relish and tomatoes; Beef Tacos prepared with brisket braised with pasilla and guajillo peppers. The menu also includes a number of vegetarian options and salads.

The restaurant has a full bar and serves a variety of craft beers including selections from RAR Brewing, a partner with the Pascal Family Group. For those wanting to dine-in, there is seating for 39 with four wide-screen TVs available to watch the NFL package and other sporting events.

The Pascal Family Group also owns St. Michaels Harbour Inn, Marina & Spa, Bistro St. Michaels and Pascal’s Chophouse in Easton. For more information about the Trappe Pizza Company visit www.pizzacotrappe.com or call 410-476-6219.

7th Annual Columbus Wine & Food Celebration Saturday October 8th!

Simpatico, Italy’s Finest, celebrates Columbus Day with its 7th Annual “Columbus Celebration” of Italian Wine & Food in honor of explorer Christopher Columbus, on Saturday, October 8th, 2016, from Noon to 5 PM at 104 and 106 Railroad Ave. in St. Michaels, on the Eastern Shore of Maryland.

murray-as-columbus-in-tent-jpg-close-upOnce again, Christopher Columbus will be in attendance and will share tales of his exploration adventures, as part of the festivities planned for adults and children of all ages! The event will be held rain or shine in the tented parking lot adjacent to Simpatico. Stop by and transport yourself to Italy! Special pricing promotions for the wide range of wines will be offered, discounts on wine-related ceramic items and other items in the shop.

This not-to-be-missed event will feature the following activities to the public at a cost of $25 per person, $10 for designated drivers, kids free. Highlights include:

Italian Wine Tastings (& a couple of Spanish wines!) of over 60 wines, Limoncello, Italian Vodka, Prosecco, & Bellinis, the famous 3 B’s of Italy: Barolo, Barbaresco, Brunello! New wines to Maryland will be introduced at this event!

Italian Food Served & Tastings including Regional Artisan products. Also serving our Antipasti, Chicken Pesto, Caponata, Pasta & Wild Boar Sauce, Orange Olive Oil Cake & more!

Wonderful Artisan Cheese Tastings flown in from Italy every 2 weeks. Take some home to pair with your wine!

Chef Demos: Chefs will perform cooking demonstrations in the tent and provide samplings starting at 1 PM & 3 PM.

Italian Music – come listen to your favorite Italian songs played by Sergio on his accordion!

Italian Trivia – Answer all the questions and you win a bottle of wine

Meet Columbus and hear about his adventures in exploration, and have your picture taken with him!

Gift Sets available: Food, Wine and Ceramics in attractive gift sets perfect for Host/Hostess Gifts & Holiday events.

Selected Local Shops are offering special offers for attendees with their wrist bands.

For more event details, and to purchase tickets, go to Events on www.simpaticostmichaels.com or call 410-745-0345.

Food Friday: Back Into the Kitchen

Summer ended last week. It is time to reacquaint yourself with the pots and pans and woks and cast iron skillets and cookie sheets that are going to be your seasonal life savers. Turn up the heat and welcome back to the kitchen.

I have some favorites that will be coming back into rotation now that I can’t foist most of the evening grilling on Mr. Friday. And I am relying on one of my favorite food resources, The New York Times.

Some folks have headed back to college, and have gone off their comfortable meal plans, and are fending for themselves for the the first time. There is more to life than ramen noodles and cold pizza. The rest of us come crawling into the kitchen each night, and wonder what on earth we can possible make for dinner without feeling totally keelhauled. Before heading directly for the cheap white wine (although it will be time to switch up to a nice inexpensive Malbec soon!) I want to point out that here are some basics that work without much risk of disappointment or failure.

These are easy peasy, as we are wont to warble. Throw that chicken in the oven and let the Slate Culture Gabfest podcast amuse you with their take on the intricacies of modern culture. And now you can have some wine. http://www.slate.com/articles/podcasts/culturegabfest/2016/09/slate_s_culture_gabfest_on_don_t_breathe_high_maintenance_and_harry_potter.html

Fettuccine Alfredo: http://cooking.nytimes.com/recipes/9025-elaines-fettuccine-alfredo?smid=fb-nytdining&smtyp=cur

If that seems too fancy, here are eight, 8, ways to make mac & cheese: http://cooking.nytimes.com/68861692-nyt-cooking/961504-amazing-ways-to-do-macaroni-and-cheese

Salmon, for the fish eaters: http://cooking.nytimes.com/recipes/5703-salmon-roasted-in-butter

Cast Iron Pan Steak: http://cooking.nytimes.com/recipes/1016334-cast-iron-steak

Bearnaise to go with that fine steak: http://cooking.nytimes.com/recipes/1017389-bearnaise-sauce Because if you are going to hell, you might as well go in style. Yumsters.

Because you really could have spaghetti every night.
Spaghetti: http://cooking.nytimes.com/recipes/1016833-spaghetti-and-drop-meatballs-with-tomato-sauce

It took me years, YEARS, to get rice right. Here is a never fail approach: http://cooking.nytimes.com/recipes/1016673-cant-miss-rice

Craig Claiborne’s Beef Stew: http://cooking.nytimes.com/recipes/1321-craig-claibornes-beef-stew It is going to get chilly, honest.

Even easier is a good meatloaf. Although if your household is anything like ours, you have some ancestral meatloaf recipes in place already. Still, does yours count pancetta among the ingredients? Doubtful. http://cooking.nytimes.com/recipes/1012686-fancy-meatloaf

And here is the definitive list of the New York Times’s 50 most popular recipes: http://cooking.nytimes.com/68861692-nyt-cooking/3238216-our-50-most-popular-recipes

You are on your own for salads and desserts. For this week, at least. Next week – breads!

“No man is lonely eating spaghetti; it requires so much attention.”
-Christopher Morley