Food Summit in Kent County February 22nd

On Friday, February 22nd, the University of Maryland Extension Office in Kent County is holding a Food Summit from 8am until 12:15pm at the Emmanuel Church in Chestertown. The summit will bring together growers/producers, recipients of food donations as well as various community organizations that could help in identifying people or places in need of extra food. The goal of the summit is to find answers to questions such as:

• Do we have excess produce/food in Kent County?
• What, if anything, happens to this produce?
• Who can use extra produce and what kind is most desirable?
• Where can people get excess produce?
• How can your organization help?
• Can we come up with a plan to get food to where it is needed most?

Three separate panels will try to address these questions. By the end of the summit, we should have the beginnings of a plan on how to distribute excess produce this upcoming growing season.

Growers Panel: Bob Arnold, Jen Baker, Barbara Ellis, Theresa Mycek, Wayne Gilchrest.

Recipients: Dave Menzie (Community Food Pantry), Cheryl Hoopes (Community Table, First United Methodist Church), representative from Mt. Olive AME, John Queen (Reconnect for Life).

Other agencies: Amy Cawley (MD Food Bank), Rosey Ramsey Granillo (LMB), Emily Vooris or Lynn Rubin (FSNE), Elizabeth Massey (WAC, Food Recovery Network).

The event is supported by the following local entities: Chester River Wine and Cheese Co., the Emmanuel Church, Evergrain Bread Company, Figg’s Ordinaty and Play it Again Sam.

The event is free and open to the public, but attendees are encouraged to register by calling 410-778-1661, emailing sharvey1@umd.edu or by registering online at Eventbrite (Food Summit).

“The University of Maryland is an Equal Opportunity Employer and Equal Access Programs”

Piazza Italian Market Kicked Off its Monthly Food and Wine Pairings

Piazza Italian Market kicked off its 2019 season of monthly Food and Wine Pairings featuring the island of Sardinia which is the second largest island in the Mediterranean Sea. The Tyrrhanean Sea separates Sardinia from the west coast of Italy. The geography of Sardinia ranges from sandy beaches to the mountainous interior with hiking trails through the ubiquitous macchia shrubbery. The rugged landscape is dotted with thousands of “nuraghi”-curious bee-shaped ruins dating from the Bronze Age, remnant of the Nuragic civilization that lasted nearly twenty centuries until the Roman conquest.

The Argiolas Winery is the largest and foremost wine estate on Sardinia. It produces archetypal wines from native varietals and was the first on the island to convert to modern viticulture in the pursuit of quality over quantity. Its vineyards are located in Serdiana in the Trexenta hills just north of the capital of Cagliari. Argiolas farms 600 acres of native Sardinian grapes including Nuragus, Monica, and Cannonau.

As guests were seated, plates of Caciocavallo cheese with Pane Carasau (Sardinian thin cracker bread) awaited them. For the first pairing, the Argiolas S’elegas Nuragus di Cagliari DOC was paired with grilled octopus over roasted potatoes with preserved lemon and capers. The grape is 100% Nuragus, a white grape that is thought to have been brought to Sardinia by the ancient Phoenicians. The distinctive wine label features one of the Nuraghi bee hive forms. Flavors of lemons and peaches, undertones of nuts and herbs, bright acidity, light body, and a slightly bitter finish made a perfect pairing with the octopus. The pairing was a hit with the guests and one of my friends asked if Piazza would add the octopus salad to its menu.

For the second pairing, the Argiolas Costera Cannonau di Sardegna DOC was paired with “fregolotto”;very small, round pasta with grape tomatoes (the toasted Sardinian pasta is cooked as a risotto with a saffron broth).The grape is 100% Cannonau, which is the local name of the granache grape. Since Sardinia was on the Mediterranean ancient trade route, this grape was likely brought to Sardinia from the Iberian peninsula where is has become the principal red grape of Sardinia.Costera, a name referring to hills, is the workhorse red grape of Sardinia that produces a deeply-colored, full-bodied red wine. Flavors of very ripe strawberries, black cherries, herbs, and spices and aging in French oak barriques provide rounded tannins and flavors of vanilla.

For the third pairing, the Vigne Surrau Isola dei Nuraghi IGT 2015, was paired with Panadas (savory pastry) filled with braised lamb and potatoes. Vigne Surrau is a newer winery founded by a former industrialist family.The vineyards are located in the sunny valleys of Gallura, a region in the northeast part of Sardinia. The grape is 100% Syrah, and Surrau has won five awards to date, including Tre Bicchieri from Gambero Rosso,  for its vintage 2009—the equivalent of 95+ points from Wine Spectator.

Emily has set the bar high for our 2019 food and wine pairings so mark your calendars for Piazza’s  winter offerings:

February 9Abruzzo

Buy tickets now https://bit.ly/2G9SEXq deadline Feb 8 at 5 PM

February 26: Wine Dinner A five-course wine dinner with special guest Catarina Sartarelli of the Sartarelli family winery.  Piazza will be Ms. Sartarelli’s only wine event in the area. Chef Chris and Emily will create a very special menu to accompany the all-Verdicchio line up from Sartarelli.

Buy tickets now https://bit.ly/2CTdAPf

March 9:Alto Adige

Spy Wine Notes: The Sardinia Food-Wine Report

Piazza Italian Market kicked off its 2019 season of monthly Food and Wine Pairings featuring the island of Sardinia which is the second largest island in the Mediterranean Sea. The Tyrrhanean Sea separates Sardinia from the west coast of Italy. The geography of Sardinia ranges from sandy beaches to the mountainous interior with hiking trails through the ubiquitous macchia shrubbery. The rugged landscape is dotted with thousands of “nuraghi”-curious bee-shaped ruins dating from the Bronze Age, remnants of the Nuragic civilization that lasted nearly twenty centuries until the Roman conquest.

The Argiolas Winery is the largest and foremost wine estate on Sardinia. It produces archetypal wines from native varietals and was the first on the island to convert to modern viticulture in the pursuit of quality over quantity. Its vineyards are located in Serdiana in the Trexenta hills just north of the capital of Cagliari. Argiolas farms 600 acres of native Sardinian grapes including Nuragus, Monica, and Cannonau.

As guests were seated, plates of Caciocavallo cheese with Pane Carasau (Sardinian thin cracker bread) awaited them. For the first pairing, the Argiolas S’elegas Nuragus di Cagliari DOC was paired with grilled octopus over roasted potatoes with preserved lemon and capers. The grape is 100% Nuragus, a white grape that is thought to have been brought to Sardinia by the ancient Phoenicians. The distinctive wine label features one of the Nuraghi bee hive forms. Flavors of lemons and peaches, undertones of nuts and herbs, bright acidity, light body, and a slightly bitter finish made a perfect pairing with the octopus. The guests agreed and one of them asked me if Piazza would add the octopus salad to the menu.

For the second pairing, the Argiolas Costera Cannonau di Sardegna DOC was paired with “fregolotto”; very small, round pasta with grape tomatoes (the toasted Sardinian pasta is cooked as a risotto with a saffron broth). The grape is 100% Cannonau, which is the local name of the granache grape. Since Sardinia was on the Mediterranean ancient trade route, this grape was likely brought to Sardinia from the Iberian peninsula where is has become the principal red grape of Sardinia. Costera, a name referring to hills, is the workhorse red grape of Sardinia that produces a deeply-colored, full-bodied red wine. Flavors of very ripe strawberries, black cherries, herbs, and spices and aging in French oak barriques provide rounded tannins and flavors of vanilla.

For the third pairing, the Vigne Surrau Isola dei Nuraghi IGT 2015, was paired with Panadas (savory pastry) filled with braised lamb and potatoes. Vigne Surrau is a newer winery founded by a former industrialist family. The vineyards are located in the sunny valleys of Gallura, a region in the northeast part of Sardinia. The grape is 100% Syrah, and Surrau has won five awards to date, including Tre Bicchieri from Gambero Rosso,  for its vintage 2009—the equivalent of 95+ points from Wine Spectator.

Emily has set the bar high for Piazza’s 2019 food and wine pairings so mark your calendars for next month’s offerings:

February 9:  Abruzzo

Buy tickets now, deadline Feb 8 at 5 PM

February 26: Wine Dinner  A five-course wine dinner with special guest Catarina Sartarelli of the Sartarelli family winery. Piazza will be Ms. Sartarelli’s only wine event in the area. Chef Chris and Emily will create a very special menu to accompany the all-Verdicchio line up from Sartarelli.  Tickets here.

 

 

Mid-Shore Food: LTO on High, Stams, and the Return of Neyah White and Brandywine Hartman to Chestertown

While Chestertown foodies will need to demonstrate a bit more patience over the next few months, there are some promising signs that High Street will soon be the center of a dining revolution in the not too far future.

That’s because of the Mid-Shore return of Neyah White and his wife, Brandywine Hartman, who is heading up a massive effort to restore the building where Andy’s and the Lemon Leaf restaurant called home until a few years ago as well as the old Stam’s Drug Store down the street.

Neyah, a native of Kent County, very quickly became one of San Francisco’s best known and successful bartenders in the 2000s when he moved there after college. With a remarkable career launched at some of that city’s most popular bars, including the Clift Hotel, Bacar, Mecca, and Supper Club, and then opening up the legendary Nopalito and Nopa, Neyah swiftly became rose to the top of the mixed drinks hierarchy from almost the day he settled in the Bay Area. But his one consistent long-term plan from day one was to return to Chestertown and open up his own bar.

That plan worked well for his bride to be, Brandywine Hartman, who had created her own remarkable reputation as one of the Fog City’s most applauded pastry chefs. With her background working with two of the city’s two Michelin-rated restaurants, Brandywine found herself as one of the stars of the critically-acclaimed Bar Agricole in the SOMA part of town before the two plotted their exit from California to return to Neyah’s hometown in 2016.

Since that time, life has come with a new baby, a temporary pop-up bar where JR’s and Andy’s was located, and more permanent plans to take the reigns of a entirely new bar once the High Street building has been renovated, and the re-establishment of Stam’s a few blocks down as the home of an ice cream parlor and pastry shop.

The Spy caught up with Neyah, Brandywine and their daughter Suzie, a few weeks ago to talk about their new quality of life and their long-term plans of putting Chestertown on the foodie map in the Mid-Atlantic region.

This video is approximately five minutes in length. For more information about LTO please go here.

 

Chef John Nocita at the Eastern Shore Food Lab Nov. 20

John Nocita, master chef and president of the Italian Culinary Institute, will visit Chestertown on Nov. 20 to lead two presentations at the new Eastern Shore Food Lab about how to make the most of every bit of your food by not wasting any of it.

Nocita, who is among Europe’s leading consultants for menu development and is a certification specialist for the European Community’s Product Authenticity Program, will demonstrate advanced and conventional cooking techniques to transform refuse into luxury. While necessity ignited the creativity in peasant communities, and what they created from all parts of their meals became the basis for most traditional cuisine, fully 40% of food in the United States goes to waste. Nocita’s presentation, “The Day After: How to Make the Most of Your Food Waste,” will teach a zero-waste approach as you plan the big meal.

These are free events but registration is required. One event has already sold out, but some space remains on Nov. 20 from 10 a.m. to 1 p.m. Reserve your spot here:

https://www.eventbrite.com/e/the-day-after-how-to-make-the-most-of-your-food-waste-tickets-51975915362

Nocita is an award-winning chef, a member of the Italian Olive Oil Masters, and a sommelier. He founded the Italian Institute for Advanced Culinary and Pastry Arts to constantly update cooking techniques and menu development for chefs and pâtissier in the world’s increasingly competitive environment.In 2001, he was awarded for Outstanding Contributions to Promote Fine Dining from the Distinguished Restaurants of North America, whom Wine Spectator describes as “the authority on fine dining.”

The Eastern Shore Food Lab is a one-of-a-kind teaching, learning, and production space, led by Bill Schindler, associate professor of anthropology and a world expert on primitive technologies and ancient foodways. Drawing international chefs and food innovators to rethink our food systems by using ancestral food knowledge and technologies, the ESFL aims to create food for today’s palate that is more nutritious, meaningful, and sustainable. Schindler calls this “learning to eat like humans again.”

While working for global food system change, the ESFL will be grounded in the local, propelled by the notion that environmental and cultural sustainability should be at the forefront in our approach to food. By researching the resources unique to the region based on weather, climate, soil chemistry, and microbial biology, and fusing ancient and historic foodways with modern technologies and methods, faculty, students, community members, and collaborative researchers will re-envision our food system, from how we define food to how we grow it and prepare it.

About Washington College

Founded in 1782, Washington College is the tenth oldest college in the nation and the first chartered under the new Republic. It enrolls approximately 1,450 undergraduates from more than 35 states and a dozen nations. With an emphasis on hands-on, experiential learning in the arts and sciences, and more than 40 multidisciplinary areas of study, the College is home to nationally recognized academic centers in the environment, history, and writing. Learn more at washcoll.edu.

Bistro St. Michaels Wins Oyster Stew Competition

Bistro St. Michaels chef Doug Stewart has been named the first place winner in the Chesapeake Bay Maritime Museum’s 2018 oyster stew competition, held Oct. 27 during OysterFest.

Bistro St. Michaels and Stewart earn bragging rights with the People’s Choice award. Votes were taken during blind tastings of the different stews, with Bistro St. Michaels served as stew ‘F’. The oyster stew is currently being served at the restaurant in historic St. Michaels, Md.

Six restaurants competed, with 500 festival-goers taking part in tastings before voting by ballot for their favorite stew. Second-place winner Sunflowers & Greens of Easton, Md. was served as stew ‘D’, with third place going to stew ‘A’ from “t” at the General Store of Royal Oak, Md. Other participants included Crab N Que (stew ‘B’) and Theo’s Steaks, Sides & Spirits (stew ‘D’), both of St. Michaels, Md.; and Milestone Catering (stew ‘E’) of Easton, Md.  More information about the event is at cbmm.org/oysterfest.

Foxy and Friends: Second Annual “Caribbean Nights Celebration” for Jost Van Dyke Island

Foxy’s, the popular outdoor bar in St. Michaels, was named for Foxy’s Tamarind Bar on the island of Jost Van Dyke (JVD) in the British Virgin Islands. Its owner, the legendary Sir Philicianno “Foxy” Callwood ,aka “”Foxy”, is also a troubadour whose philanthropy has significantly improved the lives of his island’s residents by making JVD a top destination for boaters from around the world, including Will Workman of St. Michaels.

Will, who is the owner of the George Brooks House in St. Michaels, is also a lunch patron at Foxy’s St Michaels. Will suggested that Foxy’s St. Michaels invite Callwood for a visit and an opportunity for area music fans to hear Callwood entertain with his guitar and unique Caribbean style of song and storytelling. The invitation was extended, accepted and a date in September last year was set. The sold-out shows with Foxy Callwood and a back-up band over two consecutive days were eagerly anticipated. Profits from ticket sales would be donated to Callwood’s Foundation, the Jost Van Dyke Preservation Society, whose mission is to “… promote the conservation of Jost Van Dyke, its adjacent smaller cays and marine systems through education, research, restoration and, monitoring.”

Then Mother Nature intervened in the form of Hurricane Irma, the strongest Atlantic forming hurricane ever recorded, who passed directly over JVD. In her wake, aerial views showed the almost complete devastation of the buildings and infrastructure, including Foxy’s. Communications were primarily limited to social media but the event organizers were greatly relieved to learn Foxy and his wife were OK. Now the celebration became a relief effort to start rebuilding JVD Island.

This year the second “Caribbean Nights “ celebration continues on Tuesday and Wednesday, September 11th and 12th at Foxy’s Harbor Grille with two shows both days at 3:00-5:45 pm and 6:00-8:45 pm. Listen to live Caribbean Island music by the Trinidelphia Band while you feast on a special Caribbean inspired food and beverage menu. Foxy Callwood will join the festivities direct from JVD Island.

To purchase tickets, go to www.caribbeannightsshows.com. For more information, call Will Workman at 410-829-0510.

To continue JVD Island’s recovery , please donate online to Foxy Callwood’s foundation at www.JVDPS.org. If you wish to donate by check, make it out to “JVD Preservation Society” and mail to Will Workman, Caribbean Nights Productions, 24500 Rolles Range Road, St. Michaels, MD 21663. The charity is an approved IRS 501 (c)(3) foundation and they will mail you a receipt for your tax records.

Buy a Big Veggie, Show Your Love for Farm Fresh!

Eagle Scout Beckett Mesko. Photo credit: Elizabeth Shaw Beggins.

The St. Michaels Farmers Market’s 2nd annual “Buy a Big Veggie” campaign is underway to help fund and launch another fabulous season of providing fresh, farmer-grown fruits, vegetables, meats, eggs, flowers or locally-produced items to the people of Bay Hundred and beyond.

With the opening of the Farmer’s Market just a month away on April 14, the new Market Board invites people to celebrate the coming of the 2018 farm season by contributing to and personalizing their own “Big Veggie” sign for posting in St. Michaels during April. The campaign goal is to raise $7500 by ‘selling’ 100 of the signs, made by Beckett Mesko for his Eagle Scout project in 2017.

“We love seeing the four-foot veggies posted along Talbot Street. After the grey winter, the colorful four-foot radishes, peapods, corn ears and carrots are so fun,” says Board Secretary Rosemary Fasolo. “And I love the supportive, positive messages that people write on them, too. They’re so happy and just remind all of us that warm weather and local produce are coming!”

The St. Michaels Farmers Market’s success over the years is largely due to its ‘producer-only’ focus (meaning everything sold at the market is grown or produced by the person selling it), high-quality products, volunteer commitment, and its history as a place for people to come together. Financial support is also critical—especially now since the Market’s former parent organization is no longer involved.

“All really good farmers’ markets require people, financial resources and effort to look effortless and run smoothly. Community support is especially important for us this season since we are, in essence, starting from ground zero this year as our own entity, with new volunteer leadership and without the support of our former parent organization,” says Board Treasurer Bob Benson. “If we can reach our $10000 goal in sign sales and other donations, we’ll be able to purchase some sorely needed new set up items and also cover behind-the-scenes costs that keep everything working.”

To support the Market and get your “Big Veggie” sign, email stmichaelsmarket@gmail.com.

St. Michaels Farmers Market is a producer-only market and community gathering place for residents and visitors, that also provides economic opportunities for farmers and food producers, offers local food education and gives everyone access to healthy, fresh fruits, vegetables, meats, eggs and other products.

St. Michaels Farmers Market Poised for New Era

After more than six months of planning, the St. Michaels Farmers Market is becoming its own self-governing organization and is pleased to introduce its first Board of Directors.

Earlier this year, the future of the local, producer-only Market was in question since its D.C.-based, parent organization had announced they would no longer provide the necessary administrative, marketing or financial support after the 2017 season. In a quandary, the Market’s volunteer leadership hosted a meeting in February to inform the community of the dilemma and ask for help. More than 100 people turned out to offer suggestions and show their support for the Market. In the end, a dozen people came together to form an “Action Team” that would tackle the challenge of how to ensure the Market’s future. After six months of discussions, planning and exploring a variety of options, it became clear that the time had come for the Market to become its own entity, run by a local board of directors.

“It was wonderful to see these 12 people, most of whom didn’t know each other at all, come together as a team to find a way to support the Market,” says Randy Royer, action-team-member-turned Market Board President. “We agreed on what we loved most, then looked into many options for filling the critical administrative role –forming our own entity and finding a new local umbrella organization. In the end, the option just made the most sense since our mission is locally-focused.”

The new St. Michaels Farmers Market Board reflects the interests in the community and has an eye toward future programs and partnerships that were identified by the Action Team discussions. Board Members are: Randy Royer, co-owner of Blue Heron Coffee Roasters in St. Michaels; Rosemary Fasolo, owner of Pixel Print & Post in St. Michaels; Joseph Coale who has a private law practice in St. Michaels; Bob Benson of Bozman who was in the financial services industry; Jena Paice, current Market farmer, owner and grower at Spirit Grower; and Niamh Shortt, Delmarva Program Manager for Future Harvest.

Collectively, their diverse experience, knowledge and skills will ensure that the St. Michaels Farmers Market continues to be a producer-only market that serves as a community gathering place for residents and visitors, while also providing economic opportunities for farmers and food producers, offering local food education and giving everyone access to healthy, fresh fruits, vegetables, meats, eggs and other products.

“We are absolutely committed to keeping the many vibrant, rich aspects of the Market that many of us have enjoyed and supported for years,” says Royer. “Our Action Team explorations really helped us understand more about our community’s food-related needs and gave us lots of new ideas for increasing everyone’s access to our farmers, like hopefully accepting SNAP benefits next year. Those conversations also opened the doors for new partnership and program possibilities. I think I can safely say that the new Board is really excited to be part of the Market’s evolution. We are committed to opening in April 2018, offering locally sourced products and a unique community gathering place each Saturday.”

Celebrate the Season at Outstanding Dreams Farm’s Holiday Open House

Outstanding Dreams Alpaca Farm, located at 24480 Pinetown Road in Preston, invites you to their Holiday Open House on Saturday, November 25th from 10am – 5pm. Tour the farm, enjoy seasonal refreshments, meet and learn about their herd of alpacas, and shop for unique holiday gifts crafted from soft and luxurious alpaca fiber. This year’s Holiday Open House will coincide with Small Business Saturday, a nation-wide event that celebrates small businesses and encourages shoppers to support the small businesses in their community.

Now in its tenth year, Outstanding Dreams Farm is home to more than 25 Huacaya alpacas and a Farm Store that carries a variety of products ranging from handcrafted clothing, hats, scarves and gloves to children’s toys, jewelry and raw fiber. Situated on fifteen serene and peaceful acres on Maryland’s Eastern Shore, the farm was founded in 2007 by Phil and Vickie Liske and has grown to be one of the top agri-tourism destinations in the region.

The Liskes are constantly adding new and unique offerings, such as their new line of Maryland-made products in the Farm Store. One of these products is their premium yarn, which is made from the farm’s alpacas and is available in many colors and weights. Another one-of-a-kind gift offering is the Adopt-an-Alpaca program, where you can “adopt” the alpaca of your choice for one year. The “adopted” alpaca stays on the farm where the Liskes take care of it, and the recipient receives a package that includes a Certificate of Adoption, a photo, a voucher for a farm tour to come learn about their alpaca and a $20 gift certificate to the Farm Store.

“One of our favorite parts of our job is sharing our love and knowledge of alpacas with our friends, community and visitors from near and far,” says Liske. “Our Holiday Open House is a great way for folks to come out, learn about these lovable animals, meet our newest arrivals and see what’s new on the farm.”

In addition to offering Champion alpaca breeding services and sales, the Liskes frequently offer farm tours for groups of all sizes. This past year, the farm has hosted numerous tours for a variety of audiences, including car and motorcycle clubs, artist groups, college students, senior centers, bus companies and children.

For more information on the Open House & Alpaca Festival or to arrange a tour of the farm, please contact (410) 673-2002 or visit OutstandingDreamsFarm.com.

×
We're glad you're enjoying The Talbot Spy.

Sign up for the the free email blast to see what's new in the Spy. It's delivered right to your inbox at 3PM sharp.

Sign up here.
×