Governor O’Malley Announces Recipe Selections for the "Buy Local Cook
Out" Signature Kick-off Event Challenges All Marylanders to Eat Local Foods:From the Maryland
Department of Agriculture ANNAPOLIS, MD (June 29, 2009) – Governor Martin O’Malley
today announced the dishes that will be featured as part of the cook-out he is hosting to launch this year’s statewide
Buy Local Challenge Week, July 18-26. The recipes were submitted by chef/producer teams and selected for their creativity,
availability ofingredients, geographic representation, and maximum use of local ingredients.
This year, Governor
MartinO’Malley invited teams of a chef and one or more farmer, waterman or producer to submit recipes featuring locally
grown, raised or harvested ingredients. Over 60 recipes were submitted in the categories of appetizers, side dishes
or salads, main dishes, desserts, beverages and table decorations (centerpieces). All 60-plus recipe submissions, will
be published online beginning July 16. The Maryland Wineries Association is recommending wine pairings for each recipe.
The following 16 recipes were selected to be prepared at the cook out:
Appetizer: Squash Blossoms with Ricotta and Sungold Tomato Oil ♦
Chef: Craig Sewell - A Cook’s Café (Anne Arundel County) ♦ Producers: Sharon and David Lankford - Davon Crest II Farm, produce (Talbot County) ♦ Producer: David Smith - Springfield Farms, eggs (Baltimore County)
Appetizer: Grilled Grape Leaves Stuffed
with Goat Cheese, Pine Nuts, and Rosemary ♦ Chef:
Margy O’Herron - www.hidethecheese.com (Montgomery County) ♦ Producers: Sarah O’Herron and Ed Boyce - Black Ankle Vineyards, grape leaves (Carroll
County) ♦
Producer: Cherry Glen Farm,
chevre (Montgomery County)
Appetizer:
Crab Salad with Corn Relish ♦ Chefs:
Daniel Pochron & Matthew Mason (owner) - Mason’s Restaurant (Talbot County) ♦ Producers: Keith Nielsen & John Alexander Hochmuth III - Davon Crest Farms,
produce (Talbot County)
Appetizer:
Freshly Shucked Oysters on the Half Shell with an Assorted Toppings and Sauces ♦ Chef: Proprietor David McCallum - Tilghman Island Inn (Talbot County) ♦ Producer: Kevin McClarren - Marinetics, Inc.,
oysters (Dorchester County)
Salad: Seared
Buffalo Strips Over Field Greens, Caramelized Onion and Bleu Cheese with Vinaigrette Made From a Reduction of Solomons Island
Mendana ♦
Chef: Rob Plant -
Blue Wind Gourmet (St. Mary’s County) ♦ Chef:
Ken Korando - Solomons Island Winery (Calvert County) ♦ Producer: Solomons Island Winery (Calvert County) ♦ Producer: Land O’ Lakes Farm, buffalo(St. Mary’s County) ♦ Producer: Richardson Farms, field greens (Baltimore County) ♦ Producer: Firefly Farms, cheese (Garrett County)
Salad:
Maryland Crab, Blueberry, Lemon-Cucumber and Sugar Snap Pea Salad with Honey-Lavender Vinaigrette ♦ Chef: Robbie Jester - Harbor House Restaurant (Kent County) ♦ Producer: Wayne Lockwood - Lockbriar Farm, produce
(Kent County)
Side Dish: Locally Grown
Potato Salad ♦
Chefs: Eileen and
Michael Jacobson (Kent County) ♦ Producer:
Vic Priapi - Priapi Gardens, produce (Cecil County) ♦ Producer: Lew Dodd - Cedar Run Farm, bacon (Queen Anne’s County)
Main Dish: Washington County Cabrito Sliders with Goat Gouda and Eggplant Spread
♦
Chef: Natoma “Cookie”
Vargason - Cookie’s Cooking Company (Washington County) ♦ Producer: Mrs. Burkholder - Burkholder’s Baked Goods (Washington County) ♦ Producer: Julie Stinar - Evensong Farm, produce (Washington
County) ♦
Producer: Alice Orzechowski
- Caprikorn Farms, cheese (Washington County)
Main Dish: Pan-Seared Maryland Rockfish with a Grilled Yellow Tomato Vinaigrette
and a Silver Queen Corn Relish ♦ Chef: Bryan Bernstein - Saval Foodservice (Howard County) ♦ Producer: Ed Fountain - Fountain Farms, produce (Caroline County)
Main Dish: Eastern Shore Crab Roll with Watermelon Salad ♦ Chef: Martin Saylor - Coastal Sunbelt Produce Company (Howard
County) ♦
Producer: Pablo Solanet
- Firefly Farms Goat Cheese, cheese (Garrett County) ♦ Producer: Margaret Frothingham - Arnold Farms, produce (Kent County)
Main Dish: Rags to Riches Caribbean Beef ♦ Chef: Michael Rork - Out of the Fire Restaurant (Talbot County) ♦ Producer: Steve Harris - Wright’s Mill Farm, beef (Talbot
County)
Main Dish: Barbeque Pulled Pork
with Cole Slaw ♦
Chef: Edward Bowen
- Culinary Arts student at Huntingtown High School (Calvert County) ♦ Producer: Katie Burroughs - Swine and Egg farmer (Calvert County) ♦ Producer: Dee Hardesty
- Hardesty Haven Farm and Garden, produce (Calvert County)
Main Dish: Antietam Chicken and Slippery Dumplings ♦ Recipe by: Elizabeth Gallery - Stone Soup Bistro (Shepherdstown, WV) ♦ Chef: Ingre Liz Gallery - Stone Soup Bistro (Shepherdstown,
WV) ♦
Producer, Julie Stinar –
Evensong Farm, produce and poultry (Washington County) ♦ Producer, Sarah O’Herron – Black Ankle Vineyards, wine (Carroll County) ♦ Producer, Stanton’s Mill, flour (Garrett County)
Dessert: Root Beer Float Bars ♦ Chef: Susan Callahan - teaches Hotel Restaurant Management at
the University of ♦
Maryland Eastern Shore at
the Universities at Shady Grove ♦ Producer:
South Mountain Creamery, dairy (Frederick County) ♦ Producer: Evensong Farm, eggs (Washington County) ♦ Producer: Washington Flour (Howard County)
