The Spy’s Monthly Sprout: Talli Oxnam

Over the last several months, the Spy has been doing short interviews with residents that have been using the Trappe-based Eat Sprout prepared meal company. In a joint effort with Eat Sprout owners Ryan and Emily Groll, we wanted to hear first hand why both individuals and families decided to order using this new food option.

We continue this month with Talli Oxnam who is a Vice President with Wye Financial & Trust, a division of United Shore Bank.

Being a working mom, Talli faced a familiar challenge for many professional women who have to provide a healthy meal for families after a long day at the office. So when Ryan gave an overview of his business plan with her at Rise Up about almost two years ago, she signed up on the spot.

The Spy spoke to Talli, and Rich last month to talk about Sprout and the impact it has had on their physical fitness and general quality of life.

This video is approximately two minutes in length. Full disclosure, Sprout donates food to the Spy from time to time. For more information about Sprout please go here

Spy Report: June’s Tantalizing Talbot Wine Tastings

Seems recently, wine tasting around Easton has reached a new level of activity. The final week of June delivered no less than four extraordinary wine and food experiences offered by local establishments.

The week lead off with a unique wine tasting at Osteria Alfredo. Chef Alfredo, known to do things his way, offered a full house on Sunday evening a white wine only tasting with superb seafood pairings accompanying each course. The wines:

Vermentino Tenuta Guado al Tasso by Antinori

Soave / cav Giov Batt / Bertani

Bruno Giacosa Roero Arneis 2016

Castelmonte – Ipsus Passito di Pantelleria

About mid-week, the Talbot Country Club provided an outstanding Italian wine tasting along with skillfully paired food courses by Chef David. Club members left looking forward to the next opportunity to enjoy the fine food and wine. The wines:

Soligo Prosecco Brut NV, Treviso, Vento

Icardi. Cortese L’Aurora, 2015 Piemonte

Contesa Pecorino Abruzzo. DOC 2016

Icardi Surisjvan Nebbiolo Langhe DOC 2013, Castiglione Tinella, Piedmont

Cantine del Notaio L’Atto, Basilicata IGT 2014. Rionero in Vulture, Basilicata

Conte VIstarino Costiolo Sangue di Guida Dolce DOC 2015. Oltrepo Pavese, Lombardy

Bas Rouge in Easton describes itself as “a contemporary European restaurant offering an impeccable integration of fine dining, a world-class wine list, and elegant service.” All of this was certainly in evidence when they hosted California winemaker Helen Keplinger and her fine wine. The renowned Keplinger wines from California were paired with four courses by Chef Harley Peet. The wines:

Keplinger – Eldorado 2016

Keplinger – Basilisk 2015

Keplinger — Hangman’s 2016

Keplinger – Holdout 2009

Piazza with Dievole

Piazza Italian Market, which has been holding a series of unique and enjoyable wine tasting events in recent months, brought representatives from Italy’s Dievole winery to the market at the end of the week. Not only were Dievole’s wines sampled with enthusiasm, guests also were able to enjoy some of the extra virgin olive oil from Dievole. All of this with outstanding meats and cheeses from Piazza.

Dievole – Due Arbie Bianco IGT Toscana

Dievole – Due Arbie Chianti Superiore DOCG

Dievole – Chianti Classico DOCG

Podere Brizio – Rosso di Montalcino DOC

Brunello di Montalcino DOCG

The Olive Oil:

Chianti Classico E.V. Olive Oil DOP

100% Italiano E.V. Olive Oil

We should count ourselves fortunate to have caught the attention of some outstanding winemakers who recognize we in Talbot County have a taste for fine wine and thank those establishments bringing these wines to us along with wonderful and creative food pairings.

Spy Food: Brightwell’s Brendan Keegan Moves to Mason’s

The changes at Mason’s will get even better now Brendan Keegan has recently joined as Executive Chef. Keegan was most recently Co-Owner and Executive Chef at Brasserie Brightwell in Easton and was also Co-Owner and Executive Chef at 208 Talbot. Prior to coming to the Eastern Shore, he worked in some of the best restaurants on the East Coast, including Prune Restaurant in New York, NY and Kinkead’s American Brasserie in Washington, DC. He was trained at L’Academie de Cuisine in Gaithersburg, MD.

Brendan Keegan

Owner Chance Negri comments, “Brendan’s innovative and progressive cooking style coupled with honoring Eastern Shore food traditions will align with the vision for Mason’s of serving Modern American Cuisine.”

Mason’s Redux is so expanding its food offerings this summer with foods you know and love, reimagined with bold and distinctive flavors.

Chance comments, “People made suggestions and we listened. The response has been overwhelmingly positive to the changes we have made.”

Its expanded lunch menu now includes favorites like the Rachel Sandwich made with all-natural roasted turkey, Boursin cheese and homemade collard slaw, which rounds out its zesty flavor. Crab bisque with a pinch of old bay and touch of sherry, a salmon burger, braised roast beef cheese melt, Niçoise and Chef Salads are just a few of the other highly popular new offerings on Mason’s lunch menu. Mason’s Lamb Burger with homemade Tzatziki Sauce remains one of the restaurants best sellers. Sandwiches are now served with the popular Terra Chips and the dessert menu has added homemade ice cream from Nice Farms Creamery in Federalsburg for the summer season. Bob Miller and his family say, “We make ice cream the old-fashioned way, on their farm, ‘from cow to cup’ – rich and creamy, no preservatives, just pure delicious flavor.”

For dinner, Mason’s is offering a steak feature with different cuts of beef changing weekly, such as hangar steak, rib eye, tenderloin, and New York strip. Look for savory sauces such as watercress mayonnaise, horseradish, port and mushroom, roasted red pepper, or salsa verde to accompany the steak.

Sunday brunch is served from 10 a.m. to 2:30 p.m. and includes omelets/eggs served with sautéed fingerling potatoes, Strata, Mason’s legendary Cinnamon French Toast and Buttermilk Silver Dollar Pancakes with Grade A cardamom maple syrup. Savory additions to the brunch menu include Shaved Country Ham, salads and sandwiches, as well as the Lamb Burger. Libations include house made Blood Mary’s, White Peach Bellini’s, and Mimosas.

The bar menu has also been expanded to include mezze platters and small plates made for sharing, including lamb meatballs w/eggplant sauce, grilled shrimp w/chermoula sauce and a cheese course, as well as larger fare if patrons want a late lunch or light dinner. The wine list is diverse, and the bar is now offering Lyons Distillery Rum, a local favorite.

Pictured left to right are Chance Negri, Owner of Mason’s Redux 2017, with Zach Ray, Mason’s Manager, in front of the restaurant’s new signage.

Seasonal offerings, sourcing foods from local farmers and purveyors when possible, makes Mason’s dining experience even more memorable. Local tomatoes, corn, and berries will highlight the summer offerings.

Mason’s hosts private and corporate events and rehearsal dinners in its private rooms upstairs or in the garden.

Chance adds, “The old Mason’s was well-respected and well-known in the community with a loyal following. We have brought our own creative culinary twist to Mason’s and the response has been very positive.”

He adds, “I want to surprise people in a culinary way and provide a memorable dining experience, not just have the same old thing. I like to say, come to expect the unexpected and it’s good . . . very good!”

 

Mason’s is open for lunch from 11:30 to 2 p.m. Monday through Saturday. Sunday brunch is from 10 a.m. to 2:30 p.m. The bar menu is offered between 3 and 6:30 p.m. daily. Dinner is offered on Tuesdays, Wednesdays, and Sundays from 5:30 to 9 p.m. and Thursday through Saturday from 5:30 to 10 p.m.

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Spy Food: St. Michaels Farmers Market Turns 20 Years Old

On Saturday, June 30th from 8:30 to 11:30am, the St. Michaels Farmers Market invites everyone to come on over to 204 S. Talbot St. in St. Michaels to join them in celebrating their 20th year of offering fresh, healthy, delicious items from regional farms and local producers to the Bay Hundred community.

The Market will be a busier-than-usual beehive of activity for its 20th birthday with free tastings from guest chefs, including longtime Talbot County resident, Michael Rork; “birthday cake” from Arlene’s Creations; ice cream donated by Justine’s; and a raffle of market baskets full of tasty items donated by vendors.

As always, customers, families and friends are invited to come together to not only shop but also celebrate summer and yummy foods. On the special Market birthday, customers will be treated to music by Cambridge-based band, Blackwater, who will offer their unique repertoire of rock, blues, reggae and bluegrass. With an ever expanding array of original songs, and their own versions of not-so-familiar covers, something new is always on the playlist!

The new leadership for the Market has grown it in several new directions this year. It’s ‘producer-only’ focus—meaning everything sold at the market is grown or produced by the person selling it—makes the St. Michaels Farmers Market a unique asset for the mid-Shore community. This year, they have expanded to include an adjacent lot, allowing for several new vendors, and have made the Market SNAP-friendly so that more people and community can purchase the fresh healthy meats, vegetables and other goods available.

To keep up with the St. Michaels Farmers Market and the celebration, check them out at www.facebook.com/loveyourfarmer.

Spy Report: Sipping Vermouth at Piazza

Easton’s Piazza Italian Market offered a wine tasting with a new twist, literally!

Emily Chandler, Piazza’s founder, teamed up with Washington, D.C. friend Kat Hamidi, Capitoline Vermouth co-creator, to produce a unique tasting experience. Four different offerings were poured and the participants were, as always, treated to a plate of wonderful pairings from Piazza.

Special agent 7 (00 Section) was there to file in a report.

This video is approximately one minute in length. For more information about Piazza please go here.

The Spy’s Monthly Sprout: Beth and Rich Trippe

Over the next several months, the Spy will be doing short interviews with residents that have using the Trappe-based Eat Sprout prepared meal company. In a joint effort with Eat Sprout owners Ryan and Emily Groll, we wanted to hear first hand why both individuals and families decided to order using this new food option.

We continue this month with Rich and Beth Trippe. Rich is president of the Avon-Dixon Insurance Agency, and Beth. who is a substitute teacher at Christ Church Day School.

Having met Ryan and Emily at Hearthstone Fitness a few years ago,  Beth and Rich sat down with them to discuss their new business venture and were “blown away” with what the young couple wanted to do to bring fresh local food to busy families in Talbot County. Very quickly, they were hooked.

The Spy spoke to Beth and Rich last month to talk about Sprout and the impact it has had on their physical fitness and general quality of life.

This video is approximately two minutes in length. Full disclosure, Sprout donates food to the Spy from time to time. For more information about Sprout please go here

Spy Wine Notes: Piazza Transports Guests to Italy’s Piedmont Region

Easton’s Piazza Italian Market has been setting a high bar with wine tasting events. This past week ended with an exceptional occasion where the guests were introduced to wines from the Piedmont region of Italy produced by the Malabaila di Canale winery ( www.malabaila.com ). The family proudly claims to have a winery that has produced wine since 1362. Today, the Malabaila estate consists of 150 acres with 22 separate vineyards.

Joining Piazza proprietor Emily Chandler to tell the story was Lucrezia Carrega Malabaila who traveled to the United States from her home in Roero, Italy. She represents the 65th generation of the family involved in the wine making business. Her travels throughout the U.S. are designed to share the exquisite and unique wine from one of Italy’s best known regions for Barolo and Barbaresco. Along with the exceptional wine selections – with sparkling wines personally developed by Ms. Malabaila – came a full four-course dinner prepared by the fine chefs of Piazza.

It was an evening a few hundred years in the making, and the perfect introduction to a vineyard that has much to offer all who enjoy fine sparkling, white and red wines.

For more about Malabaila di Canale visit their site at ( www.malabalia.com ) or drop by Piazza Italian Market and sample a bottle.

Wine Notes: Simpatico Welcomes Mauro Maugliani for Dinner at Scossa

Simpatico, Italy’s Finest welcomes Mauro Maugliani, Italian Wine Director & Brand Specialist for Kobrand Imports, for a special wine dinner at Scossa Restaurant and Lounge, on Thursday May 10th.

Growing up in Rome, Mauro shared the same passion for wine with his father, who was a collector of Italy’s best wines. Because of his enthusiasm and experience, Mauro was given the opportunity to fulfill one of his dreams by becoming a representative of his country’s finest wines.

Mauro started his career at the age of twenty as proprietor of a bar in Rome. He then emigrated to the United States to further increase his knowledge of the world of food and wine. Mauro soon managed some of the finest Italian restaurants in Chicago. The last two experiences that shaped him professionally include working as Manager and Wine Director in one of the major hotels in the world and also as a restaurant proprietor.

Currently, Mauro is responsible for the entire Italian Portfolio for Southeast United States as Italian Wine Brand Specialist with Kobrand Corporation. Now he works closely with the major Italian wine producers and directs wine seminars, staff training, wine tasting dinners He introduces the knowledge and passion of his wines to distributors, customers, and prospective buyers throughout his territory.

Mauro and Bobbi Parlett, Owner of Simpatico, Italy’s Finest, will be co-hosting the dinner at Scossa Restaurant & Lounge on May 10th at 7:00 pm featuring a selection of wines that represent the best of Italy, paired with a special menu prepared by Giancarlo Tondin of Scossa. Reservations can be made by calling Scossa at 410-822-2202 or for more information call Bobbi Parlett at 610-209-5409.

As We Gather
Concerto Reggiano Lambrusco Rosso Secco (Dry)
90 pts WE, 90 pts Wine & Spirits

First Course
Burrata with speck and Balsamico
Masi Rosa dei Masi
– A fresh and fruity Supervenetian rosé wine, but complex and elegant at the same time
WE 90 pts, Gold Medal, International Rose Drink Pink Wine Competition

Second Course
Ricotta & Parmesan Cheese Ravioli Guardi & Arugola
Masi Campfiorin Rossa Verona, Supervenetian
– one of our favorites, WE 90, Blend: 70% Corvina, 25% Rondinella and 5% Molinara

Third Course
Roast Roast Veal Short Ribs Tartufo & Mushrooms Sauce with Asparagus
Tenuta San Guido 2015
70% Cabernet Sauvignon, 30% Sangiovese; JS 91-92, WE 91,

Dessert
Torta Nocciola
Michele Chiarlo Nivole, WE 90 pts
$80.00 per person (Plus Tax & gratuity)
***Special discounts for wines purchased at dinner, Cin Cin***

The Spy’s Monthly Sprout: Ken Mann

Over the next several months, the Spy will be doing short interviews with residents that have using the Trappe-based Eat Sprout prepared meal company. In a joint effort with Eat Sprout owners Ryan and Emily Groll, we wanted to hear first hand why both individuals and families decided to order using this new food option.

We continue this month with, Ken Mann, a managing director of Equity Partners in Easton. A cyclist and weight trainer, Ken was looking for a convenient way to include a sufficient amount of protein in his daily diet without having to result to the sometimes questionable value of commercial protein shakes. He found the answer with Sprout’s ever-changing menu choices.

After meeting Ryan while he was working as a personal trainer several years ago before Sprout started, Ken was well aware of the extraordinary knowledge that Ryan and Emily brought into their new business, and he signed up immediately.

The Spy spoke to Ken at his downtown Easton office last month to talk about Sprout and the impact it has had on his physical fitness.

This video is approximately two minutes in length. Full disclosure, Sprout donates food to the Spy from time to time. For more information about Sprout please go here

Mid-Shore Authors: The Unexpected Environmentalist J.I. Rodale with Andrew Case

It’s pretty clear that J.I. Rodale did not set off in life to be what we now call an “environmentalist.” The godfather of the “natural food” lifestyle, founder of Prevention magazine, and advocate of organic farming, Rodale saw himself first and foremost as a publisher.

That’s one of the many takeaways from Washington College professor Andrew Case’s new book, “The Organic Profit:
Rodale and the Making of Marketplace Environmentalism,” (University of Washington Press) which chronicles Rodale’s unique role in building a marketplace for organic products and supplements.

Nonetheless, Rodale began a movement that eventually led to the popularity of organic products, the awareness of the dangers of pesticides, and the importance for taking care of one’s own body and what it consumes. All which encompass the fundamentals of our current environmental movement in this country.

All of this proved to be irresistible to Case whose scholarship has focused on the history of environmentalism and consumer culture. He began to document Rodale’s rise after World War II, the rapid success of the Rodale Press, and a family business that has left a permanent legacy in the annals of the American environmental history.

The Spy sat down with the author at Cromwell Hall on Washington College’s campus to talk about the overarching themes found in Organic Profit and the fascinating profile of one of America’s great entrepreneurs.

This video is approximately five minutes in length. Please go here for more information on “The Organic Profit:
Rodale and the Making of Marketplace Environmentalism.”