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Chef David Perry of Casual Caterers in Stevensville teamed up with
St. Brigid's owner Judy Gifford for this "LocaLove" Field to Fork Menu: • Hot Apple Cider with Rum (Lockbriar
Farms, Chestertown) • Oyster Stew with Fresh Jersey Milk (Choptank Sweets Farmed Oysters; St. Brigid's Farm, Kennedyville) • Arugula Salad with Chapelle Cave Aged Cheddar and Balsamic Vinaigrette (Chapel's Country Creamery, Easton; Colchester Farm, Georgetown) • Rustic French and Sunflower Bread with Homemade Butter (Feast of Reason, Chestertown; Land o’ Lakes Cream, St. Brigid's Farm) • Grilled London Broil with olive oil, herb, wine marinade with Madeira Sauce (St. Brigid's Beef) • Grilled Fingerling Potatoes (Colchester Farm, Georgetown) • Grilled Butternut and Acorn Squash with Fresh Apples seasoned with Cinnamon and Apple Cider (Arnold Farms, Chestertown; Redman Farms, Chestertown) • Fresh Apple Pie with Chapel Cheddar (Lockbriar Farms, Chestertown; Chapel's Country Creamery, Easton) • Homemade Pumpkin Pie with Chantilly Cream (Arnold Farms, Chestertown) Our hosts: Bob Fry and Judy Gifford of St. Brigid's Farm. Local farmers and providers included Holly and Eric Foster
from Chapel Country Creamery, and folks from Colchester Farm. Music came from Tom Anthony and Van Williamson. Chef David Perry of Casual Caterers in Stevensville was the chef for the feast.
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