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Cuisine

Winter 2014

Chesapeake Current

Priceless

TM

Local Dining & Gracious Living

Inside Plaza Mexico, North Beach

Photo by David Colburn, colburnimages.com

Where To Eat During Restaurant Week!


ABSOLUTELY

delicious!

CHESAPEAKE CURRENT CUISINE™ is a magazine insert in the Chesapeake Current™ and also distributed as a stand-alone publication in high-traffic locations throughout Southern Maryland. It’s packed with information about locally-owned restaurants and pubs on the Western Shore of the Chesapeake Bay along with farmers’ market information. Owner, Executive Editor & Publisher Diane Burr Account Executive Call or email today for advertising information: ads@ChesapeakeCurrent.com Affordable ads for every business and every budget! Barbara Colburn (410) 867-0103 Graphic Design Guru Mackie Valdivia Staff Photographer Dave Colburn, ColburnImages.com Office Administrator Norma Jean Smith Distribution Team Tamara Timmermann Katherine Willham Kory Quinn Kyndal Christofferson Visit us online at ChesapeakeCurrent.com Chesapeake Current Cuisine™ P.O. Box 295 North Beach, MD 20714 (410) 231-0140 A sister publication of the Chesapeake Current™ Locally owned and operated. We promote “Buy Local” and we don’t try to send your business to St. Mary’s County! Copyright 2014. All rights reserved. No content or images may be used without express permission from Bayside Partners, LLC. There are no authorized inserts in this issue of Chesapeake Current Cuisine. Please contact us immediately if you find any materials inserted into this publication and we will prosecute to the fullest extent of the law.

Want to see your ad in Chesapeake Current Cuisine? It’s an affordable way to reach nearly 40,000 local readers with your message! Call (410) 231-0140 or email ads@chesapeakecurrent.com today for details! 2

Chesapeake Current Cuisine Winter 2014


Feb. 21-March 2 Experience the culinary creations of Calvert County’s unique restaurants.

Good food. Good fun. Delicious deals. Visit online for participating restaurants, menus, prize giveaway details and more. ChooseCalvert.com/RestaurantWeek 410-535-4583 Winter 2014 Chesapeake Current Cuisine

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Well Done! Try New Hot Spots During

Restaurant Week

surveys indicate that 42% of Americans would like to eat out more. R ecent Fortunately, Calvert County Restaurant

Week 2014 will give you the chance to shake your cabin fever and try some new and different establishments you may not have visited before. And, if you’re a regular, Restaurant Week also will give you a chance to taste something new and different at your favorite places! The second annual Restaurant Week is Feb. 21 through March 2. This includes two weekends, so mark your calendar and choose where you’d like to go now! Coordinated by the Calvert County Department of Economic Development, Calvert County Restaurant Week will feature restaurants that draw on the region’s bounty to offer unique dining experiences. Whether your favorite fare is local seafood, Italian or Latin American cuisine or anything else in between, Restaurant Week has something to satisfy your taste buds. Here’s how it works: - Many, if not most, restaurants in Calvert County will offer special menus alongside their regular menus. - Lunch Menus during Restaurant Week will include two courses (e.g. a sandwich and a desert) at a set price. Restaurants will have the option of including a beverage or not. - Dinner Menus during Restaurant Week will offer three courses at a set price (e.g. appetizer, entrée, and dessert) at a set price. - Diners should check with restaurants early and directly to see if they accept reservations to avoid possible disappointment. If you call to make a reservation, be sure to ask if the business is participating in Restaurant Week. Also, some restaurants may choose to offer the promotional pricing at one meal, rather than both, so be sure to confirm when you make your reservation. - Some of the bonuses diners can expect during Restaurant Week may include local wines, wine or beer flights, free recipes, and special events with the chef. Of course these will vary by restaurant and by the day of the week. 4

Chesapeake Current Cuisine Winter 2014

- Restaurants reserve the right not to allow Restaurant Week promotions to be combined with other coupon discounts or promotions. - Prices and offerings are subject to change based on availability. - Taxes, gratuities, and alcohol are not included in the fixed price Restaurant Week menus, unless specified. - Restaurant Week patrons can enter a drawing for prizes by completing an online feedback form or filling out response cards at the restaurants during their visits. Winners will be individually notified. A special section on the Calvert County tourism website at ChooseCalvert.com/RestaurantWeek features full event details including a list of participating restaurants, menus, a mapping feature showing restaurant locations, frequently asked questions and more. Note that not all Calvert County restaurants are participating. For information on the Calvert County Department of Economic Development and the services available to assist county businesses, call (410) 535-4583 or (301) 855-1880; send an email to info@ecalvert.com; visit online at www.ecalvert.com; or like us on Facebook by searching for Calvert County Government, Calvert County, MD.

Scan the Current Code with your Smart Phone to view an updated list of participating restaurants, along with their addresses and phone numbers since more are being added all the time!


Participating Restaurants RESTAURANT Anthony's Bar and Grill Back Creek Bistro Bistro Belle Maison at The Blue Heron Inn Boomerangs The C.D. Cafe Chesapeake Grille & Deli Dream Weaver Cafe The Dry Dock EZ Thai Restaurant Fiesta Bar & Grill The Garden Grille & Bar at Hilton Garden Inn Solomons Happy's Diner IHOP Isaac's Restaurant Jake and Al's Chophouse JT's Kitchen Kingfishers Seafood, Bar & Grill Lotus Kitchen featuring Kim's Keylime Pies Lunch Box Cafe Mamma Lucia - Dunkirk Mamma Lucia - Prince Frederick Mexico Restaurant Philly Flash Rod 'N' Reel Restaurant Ruddy Duck Brewery & Grill Salsarita's Fresh Cantina Stoney’s Seafood House Stoney's Solomons Pier The Striped Rock Vera's Restaurant Yo Mamma’s Chicken Wings and BBQ

ADDRESS

PHONE

10371 Southern Maryland Blvd. Dunkirk, Md. 20754 14415 Dowell Rd. Dowell, Md. 20629 14614 Solomons Island Rd. Solomons, Md. 20688 13820 S. Solomons Island Rd. Solomons, Md. 20688 14350 Solomons Island Rd. Solomons, Md. 20688 10092 Southern Maryland Blvd. Dunkirk, Md. 20754 114 N. Solomons Island Rd. Prince Frederick, Md. 20678 Zahniser's Yachting Center 251 C St. Solomons, Md. 20688 120 S. Solomons Island Rd. Prince Frederick, Md. 20678 135 Central Square Dr. Prince Frederick, Md. 20678 131 Dowell Rd. Dowell, Md. 20629 232 Town Square Dr. Lusby, Md. 20657 680 N. Prince Frederick Blvd. Prince Frederick, Md. 20678 155 Holiday Dr. Solomons, Md. 20688 258 Town Square Dr. Lusby, Md. 20657 36 Dalrymple Rd. Sunderland, Md. 20689 14442 Solomons Island Rd. Solomons, Md. 20688 14618 Solomons Island Rd. Solomons, Md. 20688 132 Main St., Suite 100 Prince Frederick, Md. 20678 10136 Southern Maryland Blvd. Dunkirk, Md. 20754 862 Costley Way Prince Frederick, Md. 20678 2520 Solomons Island Rd. Huntingtown, Md. 20639 2989 Plaza Dr. Dunkirk, Md. 20754 4165 Mears Ave. Chesapeake Beach, Md. 20732 13200 Dowell Rd. Dowell, Md. 20629 906 Costley Way Prince Frederick, Md. 20678 896 Costley Way Prince Frederick, Md. 20678 14575 S. Solomons Island Rd. Solomons, Md. 20688 14470 Solomons Island Rd. Solomons, Md. 20688 1200 White Sands Dr. Lusby, Md. 20657 135 W. Dares Beach Rd. Prince Frederick, Md. 20678

410-257-2438 410-326-9900 410-326-2707 410-326-6050 410-326-3877 410-286-5939 410-535-4355 410-326-4817 443-975-7477 410-535-1073 410-326-0303 410-326-0400 410-535-3555 410-326-6311 410-394-6694 410-257-5464 410-394-0236 410-326-8469 410-414-9850 301-812-1240 443-486-4701 410-414-9037 443-550-3485 410-286-2124 410-394-3825 410-535-5580 410-535-1888 410-326-2424 410-449-6059 410-586-1182 410-535-2428

Winter 2014 Chesapeake Current Cuisine

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*Offer valid at Prince Frederick location only. Not valid with any other specials or offers. Valid for up to $7.50. No cash value. Offer expires 3.31.14. Winter 2014 Chesapeake Current Cuisine

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What’s

About the Author: A graduate of the Baltimore International Culinary College and a member of the United States Personal Chef Association, Gwyn has been cooking and writing about food for more than 20 years. She has worked in numerous B&Bs, country inns, and country clubs on the East Coast and now, as a native of Southern Maryland, she offers her special skills as owner and chef of No Thyme to Cook, to help you improve yours in the kitchen. No Thyme to Cook offers cooking classes for couples, adults and children.

Cooking? Hearty Winter Soups By Gwyn Novak

A

s I’m writing this article, we’re seeing more snow and bone-chilling temperatures. I don’t know about you, but when in the winter, my inner chef always seems to whisper… “soup – make a big pot of steaming, nourishing, warm-you-up-inside pot of soup.” If you’re hearing that same little voice, give these recipes a try. When paired with a warm loaf of crusty French bread and a hearty salad (and perhaps a glass of your favorite vino), they’re sure to satisfy that little voice!

Fun Facts Soup is one of human’s earliest culinary achievements. Dating back to prehistoric times, the earliest evidence comes from the Far East around 7000 or 8000 BC where cultivated grains were boiled in crude pottery vessels. The ancient Greeks served lettuce soup at the end of a meal because it was reputed to induce sleep. Rumor had it that Emperor Domitian purposely serve the soup at the beginning of state dinners, hoping to torture his guests who were not supposed to fall asleep in front of their Imperial Majesty. Ladies in the court of French King Louis XI were reported to have been so vain that they lived almost exclusively on broths and consommés because they thought that chewing food would distort their faces, resulting in ugly facial muscles.

Turkey Wild Rice Soup

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Chesapeake Current Cuisine Winter 2014

Gwyn Novak.

Smoked Turkey & Wild Rice Soup 3 Tbsp. butter 3 Tbsp. olive oil 1 onion, finely diced 1 carrot, finely diced 1 stalk celery, finely diced 2 C. chicken stock ½ C. wild rice ½ tsp. dried thyme 2 C. smoked turkey ½ C. heavy cream Kosher salt and freshly cracked black pepper to taste Heat the butter and olive oil in a sauté pan until melted. Add the onion, carrot and celery and sauté until the vegetables are tender. Pour in the stock, wild rice & thyme. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the rice is fully cooked, about 35 minutes. If the soup is too thick, add in more stock or water. Add the smoked turkey and heavy cream. Season to taste with salt and pepper. Serves 4.


Corn & Potato Chowder with Applewood-Smoked Bacon This recipe is great just like it is – particularly for this time of year. But it’s also amazing if you add in fresh lump crabmeat. Keep this one handy when summer comes around. Shrimp would also be a really nice addition. 2 cans whole kernel corn 4 slices applewood-smoked bacon 1 medium onion, finely diced 2 cloves garlic, minced 5 C. chicken stock 4 red skinned potatoes, bite sized dice (not peeled) 1 C. heavy cream Kosher salt and freshly cracked black pepper Puree half of one can of corn with its liquid and set aside. In a stock pot, cook the bacon until crispy. Remove from pan and drain on paper towels. Crumble and save for later. With about 1 Tbsp. of bacon fat still in the pan (pour off any excess), sauté the onion until translucent. Add in the garlic and cook for about 30 seconds. Pour the chicken stock and potatoes into the pot. Bring to a boil and cook until the potatoes are tender. Add all of the corn (pureed and whole kernel) into the pot along with the heavy cream. Bring to a boil and let boil for 4 minutes. Reduce the heat to a simmer. Add in the crumbled bacon. Season the soup to taste with salt and pepper. Serves 4.

Chicken Tortilla Soup

Chicken Tortilla Soup 3 chicken breasts, boneless and skinless 2 Tbsp. olive oil 1 small onion, diced 2 cloves garlic, minced 1 jalapeno, minced 6 C. chicken stock 1 (14.5-ounce) can fire roasted diced tomatoes, drained 1 (14.5-ounce) can black beans, rinsed and drained 1 tsp. ground cumin Juice of 1 lime Kosher salt & freshly ground black pepper 1 C. roughly chopped fresh cilantro leaves Tortilla strips 1 avocado, pitted, diced 1 cup shredded Monterey Jack cheese Grill the chicken breasts until cooked through. Cool and slice. In a large stock pan, heat the olive oil and cook the onions until softened. Add the garlic and jalapeno and cook for another minute. Pour the chicken stock, tomatoes, beans, and cumin into the pot and bring to a boil. Add the sliced chicken along with the lime juice and fresh cilantro to the pot. Let simmer for 15 minutes. Season to taste with salt and pepper. When serving, garnish the soup with tortilla strips, avocado, and cheese. Serves 6.

Corn Chowder

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I N C E L E B R AT I O N O F A M E R I C A N H E A R T M O N T H

with Dr. Samuel Foster, CMH Cardiologist

Join us for dinner and a

Participants will receive the following:

“Heart to Heart” to take care of yours!

t Special Pricing for World Gym Membership

When:

Thursday, February 20 6:30 - 8:30 p.m.

t Free One-Month “TLC” Exercise Program (Therapeutic Lifestyle Changes) with physician consent

Where:

CMH KeepWell Center Classrooms 1 & 2

Cost:

$5 fee / includes dinner

t Free 30-Day Vitabot Personalized On-line Nutrition Plan

Register: 410-535-8233 or 301-855-1012, ext 8233 RSVP by Monday, February 17

...................... ............................................................... Be sure to come early to check out our displays! 100 Hospital Road , Prince Frederick, MD 20678 www.calverthospital.org Winter 2014 Chesapeake Current Cuisine

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Chesapeake Current Cuisine (Winter/020614)