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Welcome to Chesapeake Foodie.com
The Local
Dish on
Good Food
It's everything delicious about the Chesapeake
Bay. Where to dine, great food in season, what to cook, drink, classes, events, topics — in short, everything for Chesapeake
foodies.
OCTOBER 2008 FoodieFlash! October is Maryland Seafood Month! Celebrate that happy time
of year when oysters, crabs and rockfish all cross paths -- rather like a lucky conjunction of planets. We have a recipe from the Maryland Seafood folks for "Mediterranean Roasted Oysters on the Half-shell"
(with prosciutto, pine nuts and peppers) and a link to more.
Crab, crab and more crab. Let's face it. We're due! The state of the blues and new recipes, including award-winning Crab Imperial Nachos and Rachel's popular Crab Pretzel. Behind the scenes with the judges choosing the best of Maryland wines, 2008. Rachel's popular site and blog, Coconut & Lime, features her own original recipes, and she's from right here in Chesapeake Foodie-land. We're pleased to team up
with her for delicious ways to use What's in Season. Ten Facts and FAQs about Grilling Pastured Meats Update: Reader's Response, Ned Sayre, Deer Creek Beef Barbara Helish's Bella Luna in Royal Oak, MD In Archives: Summer's Trio: Tomatoes, Corn & Eggplant; Artisan Bread; The Chesapeake Bay BBQ Cookoff; The Buy Local Challenge;
The Way of Mole; St. Brigid's Pastured Beef and Veal
On Chesapeake Foodie's "FoodTube"
Al Spoler, organizer of the 200 Maryland Governor's
Cup Wine Competition, talks about Maryland wines and how the judging works.
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Kevin Atticks of the Maryland Wine Association
talks about what the wine business means to the state.
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Sunday, October 5, 2008
Oct. 25 - The Height of the Locavore Movement 
We've been talking with the folks behind the "Field to Fork Harvest Dinner" being held at St. Brigid's Farm on October 25th. There's so much we like about this event, and more good developments
unfolding all the time. The latest, the RSVP date is moving to Oct. 10, due to a sign-up glitch.
 This weekend, we talked with the St. Brigid's folks. They've been tasting Maryland wines and working with local wineries to pair reds and whites with the menu, which
highlights their pastured, humanely raised veal, butternut squash soup, local aged cheeses. Nearly everything on the menu
is local, and a great opportunity to explore/support local producers. There's also a new local brew on the menu, St. Michaels
ale from the Eastern Shore Brewing Company (if they get their bottles in time!).
One of the partners for the event
is the Chester River Association. And profits will go to Heifer International, which won Humanitarian category of the 2008 Bon Appétit awards. Heifer International provides revenue-producing livestock — cows, goats, rabbits — and training to families
in need around the world, stressing gender equality and environmental stewardship.
 We asked about inclement weather. In that case, Bob Fry says they'll move the party indoors...into their fresh, new (unoccupied)
wooden barn.
A beautiful night and a great opportunity to enjoy the fruits of supporting everything the locavore
movement stands for. If you'd like to learn more and/or book, click here or email rcfry@stbrigidsfarm.com
Left: Calves and cows in the pastures at St. Brigid's
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VIDEO: Join us at the BBQ Cookoff
About Chesapeake Foodie: We cover great food from oyster farms
on Maryland's Eastern Shore to the vineyards and producers of the western reaches. We invite your participation, too.
Been to a great restaurant and want a recipe? Looking for a food class? Found a terrific supplier? Click on Contact Us.
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