STYLE
THE HOLIDAY ISSUE
FESTIVE RECIPES FOR ENTERTAINING
BOXWOOD MANOR: TIMELESS BY DESIGN
RETURN TO GLORY
Bryan LeCompte leads the inspired renovation of Salisbury University’s storied Social Room
Photography by Svetlana Leahy
When the doors to Salisbury University’s Holloway Hall first opened in 1932, the stately Social Room quickly became the heart of the campus—a place where generations of students, faculty, and visitors gathered for teas, celebrations, concerts, and candlelight ceremonies. Nearly a century later, as the University celebrates its Centennial, the beloved space has been renewed in a way that honors its past while ensuring its legacy continues for decades to come.
The remarkable transformation is the vision and accomplishment of Bryan LeCompte, founder of Yard Designs, Inc. in Salisbury. A master of detail and design, LeCompte planned and executed the year-long renovation as a gift to the University—a gesture of gratitude and community pride. “I didn’t have the opportunity to attend college myself,” he shared. “This was my way to give back. I have a love for architecture, history, and renovation. This room is all about detail.”
And the details are extraordinary. The Social Room’s original cherry paneling has been lovingly restored, the ceiling beams freshly painted, and the walls enhanced with coffered lattice insets. Chandeliers and sconces cast a soft glow across hand-selected antiques, oriental rugs, and curated furniture that blend seamlessly with the space’s 1930s elegance. A new gas fireplace, dedicated coatroom, and catering area enhance comfort and function, while ADA accessibility and screened HVAC systems bring modern convenience without compromising character. The renovated space is dedicated in honor of Bryan and his wife, Whitnie, whose generosity and artistic vision have gifted Salisbury University a timeless treasure. “With this meticulous and elegant renovation, there is perhaps no space on campus that better reflects and honors the University’s history,” said SU President Carolyn Ringer Lepre.
A commissioned painting of Holloway Hall by Eastern Shore artist Patrick Henry now anchors the room—a fitting tribute to both the building’s heritage and the community spirit that made its renewal possible. Through the generosity of Bryan LeCompte and fellow project benefactors, the Social Room once again stands as a cherished gathering place—preserving history, celebrating artistry and reflecting a lasting commitment to community and university pride.
2020, 2023-2025
Enhancing one’s personal space has never been more popular, and post pandemic, we’ve been reminded that it’s never been more important to spend quality time with our family and friends. Here on the Eastern Shore, Overture has been creating spectacular outdoor living environments that create memory-making opportunities for our clients. Warmer weather will be here before you know it—and here’s just a small sample of our vast selection of outdoor living product solutions that can enhance your outdoor space.
Outdoor Weatherproof TVs
Overture’s outdoor TV models are the best televisions for full sun and shaded areas. Our fully weatherproof TVs are safe for outdoor use and made to withstand extreme outdoor temperatures and adverse climates. With our sleek designs, brightest-in-class screens, 4K UHD and HDR picture quality and 2-year warranties, there is no better choice for your outdoor space.
Outdoor Speakers
Overture’s team has spent decades in the audio space, which means that we have the knowledge and experience to design and create an outdoor setting that features the very best sound quality, clarity and durability from the leading manufacturers in the industry. We take great pride in our innovative solutions and superior installation. Overture’s outdoor speaker plans are designed with great care to minimize their visual presence in your landscape decor. The result is a refined entertainment experience without disrupting the beauty of your surroundings.
Outdoor Lighting
To complete the design, Overture expertly designs and installs low voltage landscape lighting packages designed to enhance the aesthetics of your home and property, offer peace of mind from a security perspective and allow you to utilize your space long after the sun has set. Low voltage lighting packages are extremely energy efficient and Overture is committed to delivering superior performance and quality LED lighting fixtures built to last a lifetime.
You can feel confident in knowing that Overture offers the latest in outdoor living technology that provides the best solutions for your needs and surroundings. At Overture, we take great pride in designing and installing the appropriate system for our clients—while exceeding their expectations.
The Arts
Jeffrey
Inspired
Author
Artist Ingrid Matuszewski discovered her
Creek.
Photo by Jill Jasuta
HERITAGE MEETS HORSEPOWER STAYING HEALTHY & ACTIVE
Community values and new leadership drive success at Pohanka Ford of Salisbury.
The latest news and advice from TidalHealth, the Shore’s leading healthcare provider.
ACHIEVEMENT UNLOCKED TIMELESS BY DESIGN
Jayme Hayes joins Deeley Insurance Group after directing Junior Achievement.
Bryan LeCompte’s Boxwood Manor is a heartfelt tribute to craftsmanship, heritage and home.
HANDCRAFTING HEROES MULLED WINE FOR WARMTH
The Mason Dixon Woodworkers craft wooden toys that bring joy to local children.
Sean Norris stirs up seasonal spirit with his cocktail twist on classic mulled wine.
The Friends of Hospice’s Festival of Trees has united Talbot County for 40 years.
We share a collection of festive recipes designed for family and entertaining.
CHARITABLE GIVING TIPS PARTING SHOT
Expert advice for holiday giving from the Community Foundation of the Eastern Shore.
The holiday season shines exceptionally brighter in downtown Cambridge.
Photo by Jill Jasuta
Photo by Grant L. Gursky
Photo by Grant L. Gursky
JONATHAN & ERIN WESTMAN
MARIAH COHEE
ANDREA ELGIN
GRANT L. GURSKY
DANA
GRANT L. GURSKY
JILL JASUTA
SVETLANA LEAHY
MEGAN STEELE
SEAN
RICHARD RALPH
KEN RYAN
coastal Featured Locations IN THIS ISSUE
EASTERN SHORE COMMUNITIES
THE HOLIDAY SEASON USHERS IN FEELINGS OF PEACE, LOVE AND HOPE all of which our world should strongly embrace. We’re thankful for the protectors of our region, both here at home and around the globe, who risk their lives to ensure our safety and freedoms. We visited 8 communities during the production of this issue to bring you stories of people who strive to make the Shore an even better place to live. We wish you good health and hope you enjoy this issue. Drop us a line at info@ coastalstylemag.com or on Facebook or Instagram to connect with us. We’d love to hear from you.
Heritage Meets Horsepower
POHANKA FORD OF SALISBURY COMBINES AMERICAN CRAFTSMANSHIP, COMMUNITY VALUES AND MODERN INNOVATION IN EVERY DRIVE
Photography by Krista Valliant
Pohanka Ford of Salisbury continues to stand as one of the Eastern Shore’s premier destinations for new, used and certified pre-owned vehicles. Their state-of-the-art showroom on Route 13 offers one of the largest selections of Fords on the Shore—and their friendly, experienced team is always ready to help drivers find the perfect fit for their lifestyle.
This season is the ideal time to upgrade to a new Ford. With attractive financing offers and generous trade-in values, Pohanka Ford of Salisbury makes driving home in a new vehicle easier than ever. Customers can explore Ford’s latest lineup of American-built innovation, including the all-electric F-150 Lightning, the adventure-ready Bronco, and the next-generation Mustang—each designed to deliver unmatched
performance and style. When it comes to service, Pohanka Ford of Salisbury operates one of the largest and most advanced Ford service departments on the Shore. With four Ford-certified Master Technicians, a diesel specialist and 13 additional trained technicians, the team delivers expert care with precision and pride. Their Quick Lane Tire & Auto Center provides convenient, fast-turnaround
Pohanka Profile: Will Toadvine
A veteran of the U.S. Marine Corps and a third-generation automotive professional, Will Toadvine brings discipline, insight and a family legacy spanning this region’s car business to his role at Pohanka Ford of Salisbury. He stands by the belief that every customer—regardless of credit history— deserves the opportunity to drive home in a vehicle they love. During his 20-plus years in the industry, Will has earned a reputation for trust, transparency and personal service. He emphasizes teamwork, leadership and respect as cornerstones of his team’s culture—and when he’s not helping clients find their next car or truck, he’s actively involved in initiatives that uplift the Eastern Shore community.
The new 2026 Ford F-150
The 2026 Ford F-150 redefines strength, technology and versatility for the modern driver. With best-in-class towing and payload capabilities, it’s built to handle tough jobs and weekend adventures alike. A refined exterior design pairs with an upgraded interior featuring smart storage, intuitive tech and the latest hands-free driving system. The new Pro Access Tailgate enhances convenience, while available hybrid and all-electric options highlight Ford’s commitment to performance and innovation.
maintenance with no appointment necessary, while the Commercial Division supports businesses large and small with tailored fleet sales and service solutions.
Two of the dealership’s newest leaders—Eli Haynie and Hayley Toadvine— embody the energy and excellence that define the Pohanka brand.
“I started as a salesman just ten months ago with zero car sales experience, but I quickly fell in love with the business and the culture here,” says Eli Haynie, one of the youngest managers in Pohanka Automotive Group. A former U.S. Coast Guard helicopter rescue swimmer, Eli credits his success to teamwork, discipline and leadership learned in service.
“The teamwork and drive I learned in the Coast Guard now fuel my approach every day—leading from the front, taking care of my people, and always striving to be better than yesterday.”
Hayley Toadvine, the youngest sales manager across the entire Pohanka of Salisbury complex, brings eight years of automotive experience to her role. Beginning in the service department as an advisor, she rose quickly through the ranks as a top-performing saleswoman and finance manager before joining the Ford management team. Outside the dealership, Hayley cherishes time with her daughter and their puppy.
Together, the new generation of Pohanka leaders carries forward a legacy of service, innovation and community—a tradition that has made Pohanka Ford of Salisbury a trusted name for Shore drivers. CS
Sales Managers Eli Haynie and Hayley Toadvine with Finance Manager Brian Lee
From left: CJ Timmons, Malik Sims, Eli Haynie, Mike Shockley, Hayley Toadvine, Kevin Estes, Reef Ward, Brian Lee and Dominic Kurtz
The Arts Artistic Vessels
JEFFREY MATHIAS DEPICTS THE HUMBLE EASTERN OYSTER IN LUMINOUS WORKS OF PORCELAIN SCULPTURE, MELDING CRAFTSMANSHIP AND A LIFE SHAPED BY THE CHESAPEAKE BAY
Written by Kristen Hampshire
by Jill Jasuta
Artist Jeffrey Mathias finds his rhythm in clay and tide, and the oyster is both a subject and symbol—a pure distillation of his maritime roots. “They’re vessels,” he says of the mollusks, relaying a lifelong connection with the water that has fueled his career and art.
Jeffrey’s work is an interplay of light and shadow, polish and grit. “I’m drawn to natural vessels—shells, bones, rocks,” he says, dialing back to childhood collections of stones and oddities he’d turn up while out and about.
Photography
Oysters are of particular interest. “They all tell stories about protection and endurance,” relates Jeffrey, a licensed master captain and commercial diver.
Jeffrey spent decades working on, in, around and under the water, from restoring a 32-foot Swedish double-ender sailboat called Vinga to rehabilitating and running the historic charter, Lady Patty. He ran construction supply rigs and “mucked around in the mud” as a diver, managed boat operations and environmental inspection for Maryland Environmental Service, and later, operated an independent Tilghman Island mooring installation and inspection firm.
“I’ve always been connected with the water,” Jeffrey says. Pointing to his porcelain oyster works—and now, through Tilghman Island Kiln Works, oven-safe Oysterware—he says: “When you go to sea, you eat, sleep, work and get tossed around by the water. It’s very much like being inside a shell.”
Until about a year ago, his artwork had been a constant undercurrent following formal training in figure drawing, painting, printmaking, 3D design and photography.
Today his Wharf Road studio is churning full-time—the wind in his sails with an ever-expanding repertoire.
THE ARTS coastal
Shaped by Nature
Inside his studio, kilns hum, porcelain shells shimmer and the story of the Chesapeake Bay emerges through art—some functional pieces and others, fine display pieces.
Jeffrey’s subject matter has always been seaworthy.
While captaining charter boats and making delivery runs along the East Coast, he photographed old workboats and derelict vessels abandoned in marshes from Miami to Maine. “As a boat captain, you develop a deep relationship with your boat—it gets you out and back again,” he explains. “There’s real reverence there.”
This inspired the 8 Bells photography series, a collection of composite images in which Jeffrey digitally layered period portraits of watermen onto the hulls of forgotten boats.
“I started ghosting in those figures—old black-and-white fishermen—as if their spirits were still there,” he says. “They’re not documentary. It’s about evoking what lingers: memory, history, connection.”
The project bridges his dual worlds: physical labor and visual storytelling. “That connection between people and their boats, it’s profound,” he adds.
Later, when Jeffrey sold Lady Patty, he turned his creative energy to the subject that would define his next artistic chapter: the Eastern oyster (Crassostrea virginica). “I was about three and a half years into nothing but oysters and the occasional barnacle,” he says with a grin.
It began, fittingly, in the kitchen during the early days of the pandemic. “One night, our kitchen smelled like marsh mud from all the shells piled up, and I said, ‘Let’s make a clean, oven-safe porcelain oyster shell,’” he says of a conversation with his artistwife, Susan, who manages the production side of their smallbatch line.
“At first they were just for cooking,” Jeffrey says. “But as they got bigger, they became something else—a representation of the real thing, more detailed, more sculptural.”
Initially working out of Baltimore Clayworks, Jeffrey soon purchased his own kiln and began firing at home, where the husband-and-wife team has been handcrafting pieces since last winter. “Creating the oysters became a literal study in contrast— the smooth, pearl-like interiors against the gnarly, textured exteriors,” he says. “That dichotomy between fragility and strength really fascinates me.”
THE ARTS coastal
“People love them. They understand what they represent—the connection between art, food and the bay.”
Going Deeper
Jeffrey recalls a dive that deepened his fascination with oysters. “We were recovering a mooring chain near Oxford, about 30 feet down,” he says. “Total blackout. I hit something substantial and brought up this massive oyster shell, 9¼ inches long. It had been sealed in silt for decades, preserved like a time capsule from when that bed was alive.”
This inspired larger sculptural works, some stretching 18 inches long—up to six times the size of a real oyster. “Porcelain is a challenging medium,” he adds of his choice in ceramics. “It’s soft and delicate, but it lets me mimic the light and reflection you see on a shell. It’s about observation and patience.”
While his fine art explores oysters as metaphor and form, Jeffrey’s Oysterware pieces are hand-built and unique—no two are alike. The oven-safe cookware can withstand up to 500°F. They’re sold individually and in sets.
They’ve tested the line at outdoor markets, where the response has been overwhelmingly positive. “People love them,” Jeffrey says. “They understand what they represent—the connection between art, food and the bay.” CS
Written
PROFILE:
Ingrid Matuszewski
THE DISCOVERY OF AN IDYLLIC EASTERN SHORE TOWN
During the pandemic, day trips to the Eastern Shore from her home in Arlington, Virginia, led Ingrid Matuszewski to Oxford, Maryland—a town that stirred her soul.
When she found a house built in 1875 on a peninsula that overlooks Town Creek, Ingrid knew it was the perfect place to paint. She envisioned the backyard she’d transform into a studio. “We just wanted somewhere we could escape to, me more than my husband,” she says, of buying the home. “I was just looking for that kind of community.”
Ingrid recalled the close-knit community her maternal grandparents had in Madison County, Virginia, and she sought something similar. “There is so much history to Oxford. I just get a lot of inspiration. I mostly paint in my studio there. I go around and take photos of scenes.”
“I try to paint from a place where people can find peace, where they can take a deep breath. I want them to walk down that path and say, ‘I’m home.’”
—INGRID MATUSZEWSKI
Then, she paints.
A solo exhibition of her work, The Way Home, is scheduled for the month of December at The Zebra Gallery in Easton. A reception open to the public is scheduled for 5-7 p.m. on Friday, Dec. 5.
Her paintings, now mostly acrylic on canvas, can be as large as 48” by 48” and are typically bold splashes of color that evoke emotions, mostly joy. “I try to paint from a place where people can find peace, where they can take a deep breath. I want them to walk down that path and say, ‘I’m home.’”
Reminiscent of 19th Century Impressionism, her paintings emerge from the colors and tools she chooses. Sometimes, it’s a 2” by ½”wide palette knife. Other times, it’s rubber color shapers “that look like spatulas,” Ingrid says. Or, it can be “big, bold brush strokes” that come from her soul.
by Harriet Edleson | Photography by Jill Jasuta
Her inspiration? It’s “an amalgam of everything,” she says. “I’m particularly drawn to landscapes” in reds, blues, yellows and greens. She also paints florals and scenes from Great Falls, Virginia. Sometimes, in a burst of creativity, she’ll paint as many as three or four paintings in a day without sketching first. “They’re a mix,” she says. “They’re Oxford, but they’re not.”
Her journey began 10 years ago at age 49, when her two sons, now 22 and 21, were still in middle school. “I don’t know what happened,” she recalls. “I was a fulltime mom at that point.” Walking along the C&O Canal in Great Falls, she encountered a group of plein air painters from Walt Bartman’s class at the Yellow Barn Studio and Gallery in Glen Echo, Maryland. It “felt kind of like a lightning bolt,” Ingrid says. “‘I just want to do that,’” she thought, and she enrolled in Bartman’s class soon after.
Earlier in her life, Ingrid worked in international education and training, living in Japan twice before she married and started a family. Critical success from her art has come through participation and awards in Eastern Shore juried shows and the Washington, D.C., metro area. Becoming an artist, so far, has been one of the most personally satisfying endeavors. “It has so changed my life,” Ingrid says. “Now I just wake up and I can’t wait to do it.” CS
Water Dressed in Brown
AUTHOR DAN O’HARE CHANNELS 1990 s EASTERN SHORE NOSTALGIA AND UNIVERSAL TRUTHS IN HIS DEBUT NOVEL ABOUT LOVE AND CHANGE
Written by Kristen Hampshire
by Jill Jasuta
He grew up there, surrounded by marshes, pines and salty days on the ocean. Dan
O’Hare’s family was Ocean
Pines’ very first residents— long before the neighborhood’s streets were paved or its canals fully dug. “I remember when there wasn’t another house in sight,” he relates. “We watched it all come to life.”
Now living in Salisbury, Dan has built a life and creative career rooted in the rhythms of the Eastern Shore—coaching lacrosse, writing, filmmaking, running a real estate firm and exploring stories that connect people to places.
His novel, Water Dressed in Brown, revisits the landscape of his youth through a fictional lens. It’s a coming-of-age story set in early-1990s Ocean Pines and Ocean City, before cellphones, streaming and social
media. “It takes place during the waning days of the analog age,” he says.
The story follows two teens—Laura and Trey—as they navigate friendship, love, and a life-changing summer. “It’s nostalgic but also timeless,” says Dan.
Water Dressed in Brown is both a homecoming and a reflection—a chance to rediscover what it meant to grow up along Maryland’s coast, when the world felt smaller and everything felt possible.
“It’s fiction, but it’s rooted in truth,” Dan says. “The places are real; the feelings are real. It’s the Shore the way I remember it— beautiful, messy and full of change.”
Music, Memories & Meaning
Dan’s novel is layered with symbolism. Character names and scenes carry deeper meaning. “On the surface, it’s a story about
love and growing up,” he says. “Beneath it all, it’s about nature versus society, free will versus circumstance, and how we decide who we become.”
The book’s title is from an Ani DiFranco lyric, and music ripples through the narrative. “Every song in the story connects to a moment,” Dan explains.
He created a Spotify playlist for readers (search Water Dressed in Brown), featuring Pearl Jam, Ani DiFranco and other artists whose music lends a soundtrack to the story. “The songs are almost like a second narrator,” he says. “They carry you through the book.”
Dan’s own creative soundtrack hasn’t been linear. A trained filmmaker and former MTV producer, he spent years in New York City before returning to Maryland. He and his wife, Caroline, moved back to Maryland to
Photography
start fresh after 9/11. “We decided to reset,” Dan relates.
When his father suffered a major stroke shortly after, Dan stepped into a caretaker role that again shifted his perspective. This period led to his memoir, Tell Me the Truest Thing You Know, about sports, family and mental health.
Writing Water Dressed in Brown came later, born from quiet laps in the pool. “I was swimming a lot, and you can’t look at your phone underwater,” Dan jokes. “You’re alone with your thoughts. That’s where the story started forming.”
Helping guide Dan’s journey was editor Jaime Coyne of New York City-based Kevin Anderson & Associates. Throughout the process, Dan also met with a lacrosse player he once coached, Ryder Myrick, who encouraged him to keep on with the pages, in which the Eastern Shore is a quiet character.
“The ‘rickety house’ in the story is a real place—a crumbling home where vines and trees grew through the walls,” Dan says. “Nature was literally reclaiming it. That image stuck with me.”
The novel’s title and recurring motif— coffee—also carries weight. “In the book, every time the characters drink coffee, something changes,” he relates. “It’s about transformation, about the small rituals that mark growing up.”
For all its symbolism, Dan says the story’s core is love. “It’s about the love between mothers and daughters, between friends, between people who don’t always know how to love the right way,” he says. “It’s about how we change each other just by being in each other’s lives.” CS
Gather with Dan O’Hare
“I love connecting with readers,” Dan says. “The story means one thing to me, but when someone tells me how it hit them—that’s the magic.”
Nov. 22—Poet Laureate of Salisbury, Nancy Mitchell, conducts an interview with Dan O’Hare at the Brick Market, Salisbury
Dec. 6—Barnes & Noble, Salisbury Dec. 20—Browseabout Books, Rehoboth Beach
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Unwrapping History
IN HIS NEW COFFEE-TABLE BOOK, DAVE TABLER SHARES
Written by Kristen Hampshire
Did you know Delaware once supplied plum pudding to the British royal family? Or that Milton once led the nation in holly wreath production? Or that Wilmington still celebrates St. Lucia Day each December— a Swedish tradition from the state’s earliest settlers?
These are among the surprising discoveries in Dave Tabler’s latest book, Delaware at Christmas, an illustrated homage to the state’s yuletide past. The Dover-based historian and photographer stitches together curious customs, bygone industries and vintage imagery into a visual tribute to Delaware’s holiday heritage.
“All of this is a reminder that our history doesn’t just live in museums,” Dave says. “Sometimes it’s right there in the decorations, the recipes and the memories we bring out every year.”
Holiday History, on the Table “Researching the book, I kept stumbling on details that even longtime Delawareans didn’t know,” Dave relates. “Before fruitcake became America’s most controversial dessert, the country’s premier producer of plum pudding was Richardson & Robbins right here in Dover.”
He also resurrects the story of Milton’s once-booming holly wreath industry. “From the 1880s through the 1940s, it was a multimillion-dollar business,” he notes. “Families would cut fresh holly and ship wreaths all over the country. Then plastic wreaths appeared in the 1940s, and that industry vanished almost overnight.”
And in Wilmington, he highlights the luminous pageantry of Old Swedes Church, where congregants still don white robes and candle crowns for St. Lucia Day, a nod to the only Swedish colony ever established in America. “It’s one of those threads connecting Delaware directly to centuriesold European tradition,” Dave says.
He designed Delaware at Christmas as a keepsake volume—oversized, image-rich and an ideal accoutrement for a coffee table. “I wanted it to feel like something you’d page through by the fire,” he says. “The photos, postcards and stories all reflect how Delaware has celebrated across generations.”
Among the book’s playful touches: the origin of Christmas in July. “Rehoboth stores
have done summer holiday sales for years,” Dave says. “That whole idea came from a 1940s film called Christmas in July—and the phrase just stuck.”
The inspiration for this book came from a conversation at Huxley & Hiro Books, an indie book shop in Wilmington. “I was talking with the owner about what people ask for after Thanksgiving,” Dave recalls. “She said, ‘Everyone comes in wanting a Delaware Christmas book, and there isn’t one.’ I told her, ‘Well, there will be.’”
Dave sees Delaware at Christmas as a celebration of community and local business. “It’s fun to create something that literally fills a Delaware-shaped gap on their shelves,” he says.
A Delaware Storyteller
Trained as a photojournalist, Dave has long focused his lens on the First State’s cultural landscape. His previous trilogy traced Delaware’s development from railroads to freeways. He now balances that documentary eye with a sense of whimsy and wonder.
“I like uncovering the stories beneath the surface,” he says. “Whether it’s a vanished wreath factory or a church that still glows with candles in the December night, it all speaks to who we are.”
Dave will hold signings through the season at Huxley & Hiro Books in Wilmington, Bethany Beach Books, and libraries statewide. He hopes readers will find “something local, something that feels like home” for the holidays. CS
DAVE TABLER
Achievement Unlocked
AFTER LEADING JUNIOR ACHIEVEMENT OF THE EASTERN SHORE TO UNPRECEDENTED SUCCESS, JAYME HAYES JOINS DEELEY INSURANCE GROUP AS VICE PRESIDENT
The search was nerve-racking. “We knew how high the stakes were,” says Deeley President Laura Bren. “You can’t just drop a stranger into the heart of your business.”
Instead, Deeley is welcoming a friend and colleague into the leadership role. “We’ve worked with Jayme for years,” notes Cindy Hall, Deeley’s Executive Vice President. “Every time our paths intersected at JA events or charity fundraisers, our whole team was impressed by her positive energy and ability to make things happen.”
Serving nearly 19 years as President and CEO of Junior Achievement of the Eastern Shore, Jayme built a vast catalog of accomplishments, including spearheading the fundraising, design and construction of the Perdue Henson Junior Achievement Center in Salisbury—a $7.5 million project—which hosts over 10,000 students each year.
“I’ve always loved a new challenge, and I’m incredibly proud of what we built at JA,” Jayme says. “It will continue to be a solid nonprofit that will do amazing things for our community with fresh energy and vision.”
The Deeley Difference
“Jayme’s experience and strengths fit perfectly here,” Laura says. “Working closely with local business leaders to understand their problems, then building the programs to help solve them— that’s what we do every day!”
Cindy agrees. “Jayme has the kind of fearless optimism that will help set our agency’s course for future success.”
The question Jayme is getting asked the most: Why Insurance?
“I’ve always admired Deeley—their culture and customer-first focus mirror so much of what I loved at JA,” Jayme notes. “Joining an organization and an industry that genuinely cares about people and always has your back was an easy decision. I’m excited to build on the incredible foundation Deeley has created and grow alongside this amazing team. It already feels like home.” CS
LAURA BREN, CINDY HALL & JAYME HAYES
Photo by Alex Ashman
Handcrafting Heroes
EACH HOLIDAY SEASON, THE MASON DIXON WOODWORKERS SHAPE TOYS AND TREASURES THAT DELIGHT CHILDREN ACROSS DELMARVA--WHILE WELCOMING NEW HANDS TO JOIN THEIR MISSION
Written by Kristen Hampshire
Each holiday season across Delmarva, the glow of Christmas lights reflects not only cheer but also the warmth of wood—and the devoted hands that shape it. For decades, the Mason Dixon Woodworkers of Delmar, Delaware, have turned their love of craftsmanship into a mission of kindness: building wooden toys and practical gifts for children in need.
The nonprofit club’s workshop sits on the property of Blind Industries & Services of Maryland, which generously donates the space. Inside, the air hums with the rhythm of saws and sanders as volunteers work side by side—some, lifelong craftsmen; others, newcomers learning the art for the first time. Together, they create joy in tangible form.
Each year, the group produces 10 different designs, crafting at least 100 of each item. Their creations range from whimsical to useful: toy trucks, doll cradles and puzzles share space with folding
Photography by Jill Jasuta
orange chairs, crayon holders and other handmade treasures built to delight and endure. Every item is made with the same care, and every piece is destined for a child or family who needs a little extra light during the holidays.
The finished toys and gifts are distributed through local charities, shelters, and family service organizations across the Delmarva Peninsula. For many of the woodworkers, the mission strikes a deeply personal chord.
“When I was little, we didn’t have much,” one member shared. “Making these toys now feels like giving back to that little boy who wished for something under the tree.”
But as the years pass, this remarkable group faces a growing challenge—time. Most of the current members are older, and too many have passed on since the club’s founding. The Mason Dixon Woodworkers urgently need new hands—and new hearts— to carry their tradition forward. They welcome everyone to join them, especially women, and no experience is necessary. They’re more than willing to teach anyone who wants to learn the craft and continue the joy.
In the workshop, surrounded by sawdust and laughter, generosity takes its purest shape—measured not in hours or output, but in smiles built one toy, one chair, one act of compassion at a time. CS
Remodels |
Talbot County Tradition
THE FRIENDS OF HOSPICE CELEBRATE THE HOLIDAY SEASON THROUGH ITS 40TH ANNUAL CHRISTMAS FESTIVAL OF TREES— WHICH HAS RAISED NEARLY $4 MILLION FOR END OF LIFE CARE FOR AREA RESIDENTS
Photography by Randy Bachand
Every Christmas tree tells a story—one of remembrance, community and generosity In Talbot County, that story has shone brightly for four decades through the beloved Festival of Trees.
The tradition began in 1984 when two local women, Leslie Ware and Midge Fuller, were inspired by a similar event in North Carolina. Their idea found deeper meaning when Virginia Fuller, a hospice patient, passed away that year. Soon after, hundreds of volunteers rallied together to create
CARING CAMPAIGN
Silver & Gold is the theme for the 2025 Festival of Trees, which will be held in The Gold Room of The Tidewater Inn from November 29-December 2, 2025.
In a magical holiday setting, 50 beautifully decorated trees, sponsored by individuals and businesses, will be on display.
the first Festival of Trees—not only as a celebration of the season, but as a way to support the work of Talbot Hospice.
From its earliest days, the Festival has been about more than dazzling lights and sparkling decorations. At its heart stands the Hospice Memorial Tree, adorned with white doves inscribed with the names of loved ones who passed away under hospice care. For families, it is a powerful reminder that their stories continue to live on in the light of the community.
Over the years, the Festival has raised more than $3.7 million for Talbot Hospice, funding compassionate end-of-life care and support for local families. That impact is made possible by the tireless commitment of volunteers, local businesses, and sponsors who dedicate time, creativity, and resources to make each Festival unforgettable.
Silver & Gold is the theme for the 2025 Festival of Trees, which will be held in The Gold Room of The Tidewater Inn from November 29-December 2, 2025. In a magical holiday setting, 50 beautifully decorated trees, sponsored by individuals and businesses, will be on display. Additionally, 50 decorated trees ranging in size from 12” to 36” will be for sale. Throughout the Festival, local artists, groups and musicians will provide entertainment and seasonal gifts for sale.
The event has also become a joyful gathering place. Families stroll through galleries of beautifully decorated trees, each reflecting the spirit of its sponsor—from local clubs and schools to legacy families and businesses. Together, they transform the Festival into a vibrant showcase of Talbot County’s creativity and shared identity.
For Talbot County, the Festival of Trees is more than a fundraiser. It is a seasonal reminder that even in life’s darkest hours, there is light—and that by gathering together, we ensure that light shines for everyone. CS
Holiday Charitable Donation Tips
PRACTICAL, POWERFUL AND PERSONAL GIVING ADVICE
FROM YOUR LOCAL PHILANTHROPIC EXPERTS
THE HOLIDAY SEASON COMES WITH THE SPIRIT OF GIVING IN THE AIR. BY BEING MINDFUL OF HOW AND WHERE YOU DONATE, YOU CAN MAKE A GREATER IMPACT AND GIVE WITH CONFIDENCE
The Community Foundation of the Eastern Shore makes it easy to turn holiday generosity into lasting local impact. From charitable giving funds to donoradvised opportunities, they help ensure every contribution strengthens the Shore community for years to come.
The Community Foundation of the Eastern Shore serves as a local philanthropic expert, providing insight on regional issues, uniting donors with charitable causes,
building nonprofit capacity, and maximizing investments to strengthen the community.
“We knew donors were looking for a simple way to find causes that aligned with their passions and were verified as trustworthy charities,” says Community Foundation President Erica Joseph. “We launched Shore Gives 365 to offer donors a one-stop shop to find verified, local charities. We take out the guesswork and burden of verification for donors. Shore Gives 365 incorporates all the giving tips we remind donors of every day.”
Meet Critical Needs
Find special giving opportunities that will make your charitable contribution go further or support a specific critical need
Verfified Charities
All charities listed on Shore Gives 365 are routinely verified as tax-exempt through the IRS
Direct Giving
All donations given through Shore Gives 365 are given directly to the charity
Local Giving
All listed nonprofits are local to the Lower Eastern Shore
Learn More
All charities listed include a profile that gives donors information about their mission and needs
Year-Round, No Pressure
Shore Gives 365 was created to offer greater flexibility and expanded visibility for meaningful donor engagement all year long
Easy To Use for the Whole Family
Create a legacy of giving for generations to come
A One-Stop Giving Shop
Verify Who You Are Supporting and Ask Questions
This giving season, keep these tips in mind: Always verify a nonprofit’s charitable status. Donate to trusted charities and beware of scammers. Remember that tax-exempt and tax-deductible are not the same. Check a nonprofit’s status on your state’s charity database, CharityNavigator.org, Guidestar.org, or at IRS.gov/charities-and-nonprofits.
Give Directly to a Nonprofit
Never give cash, write a check or transfer money to an individual. Donations should always be made in the name of the organization. Be cautious when responding to an email or text message request. Verify websites and other links before making a gift online.
Understand Local vs. National (or International) Organizations
If giving locally is important to you, it is wise to determine whether you are giving to a national organization or a local chapter. Check with the local branch of an organization to determine the best way to donate. You may be able to specify that your gift be used for a particular location or need.
Don’t Feel Pressured
The holidays often bring increased public donation requests. If an organization pressures you beyond a simple request, this may be a red flag. Avoid on-the-spot decisions and resist pressure to donate to an unfamiliar organization. Responsible organizations will welcome your gift at any time.
Involve the Whole Family
Establishing traditions of generosity and passing along the spirit of giving help create your legacy. Involving children and grandchildren in charitable activities teaches philanthropy and family values—and ensures the benefits of your charitable goals for generations to come.
Find Unique Ways to Give
Donor Advised Fund (DAF): Like a charitable investment account, a DAF is ideal for donors seeking a hands-on approach and the assistance of a sponsoring organization. Contributions are usually tax-deductible immediately, and you can choose when and where to support your favorite charities.
Bequest, Life Insurance, or Charitable Gift Annuity: Commit assets now that will carry on your legacy in the future.
Give More Than Money: Donate items, volunteer, or share your professional expertise.
Maximize Impact with Tax Benefits: Work with your tax advisor on incentive programs like Endow Maryland or give through retirement accounts to reduce your tax burden.
Philanthropy is personal. Giving should be something that makes you feel good and helps your community. Your regional Community Foundation is ready to assist you—even if you don’t donate to the Foundation itself. Contact the Community Foundation of the Eastern Shore at CFES.org or 410-742-9911. CS
Early detection, peace of mind
New mobile breast screening unit will save lives
In rural communities like those on the Shore, accessing essential healthcare services can be difficult. That’s why TidalHealth is investing in a new mobile mammography unit — the only one of its kind on Delmarva. Thanks to an extraordinary outpouring of community support, this lifesaving project is now a reality.
The 38-foot, state-of-the-art unit is completely selfsufficient, featuring private changing rooms, an exam area, and the latest 3D mammography technology to ensure the most accurate results possible. It’s designed
to bring breast cancer screenings directly to women in the communities where they live and work — eliminating barriers such as transportation and limited access to care.
“This unit will help solve these problems by bringing care closer to their doorsteps,” said Jessica Hales, CFRE, vice president/chief philanthropy officer at TidalHealth and president of the TidalHealth Foundation. “We want to make it easier for everyone to get breast cancer screenings.”
A shared mission made possible by generosity
The Drive for Mobile Mammography began as a grassroots effort in October 2023, when TidalHealth team members raised the first $125,000. What started as an internal campaign quickly blossomed into a movement — one that inspired more than 1,200 individuals, businesses, and organizations to contribute.
By June 30, 2025, the campaign had reached an impressive $978,393 of its $1 million goal. The final push came at the Hope on the Horizon celebration in midSeptember, where generous supporters rallied to fund the remaining needs of the unit. In one inspiring evening, they raised $86,300, surpassing the $1 million milestone.
“This mobile mammography unit was funded entirely through community donations,” said Hales. “Every gift was a memory, a tribute or an honor to someone loved. This initiative touches nearly every life, and it’s inspiring to see our community come together to make breast cancer screening accessible for all.”
Expanding access, empowering health
The mobile unit has arrived, and TidalHealth’s Population Health team is working closely with local health departments, nonprofits and community organizations to identify the areas with the greatest need.
In addition to offering on-site 3D mammograms, the mobile unit will:
• Connect women to primary care practitioners for ongoing health management.
• Promote education and preventive care, helping women understand the importance of routine screenings.
• Coordinate resources and follow-up care for anyone whose results indicate additional evaluation or treatment is needed.
Bringing hope closer to home
Breast cancer is the most common cancer among women worldwide, and according to the American Cancer Society, the five-year survival rate is 99 percent when detected early.
By meeting women where they are, the TidalHealth Mobile Mammography unit will help ensure early detection and peace of mind — one community, one screening and one life at a time.
The Mobile Mammography unit was made possible through the generous donations of our community and is supported by the Maryland Community Health Resources Commission.
To learn more about TidalHealth Mobile Mammography, visit tidalhealth.org/mobilemammography.
Pioneering cancer care
TidalHealth offers state-of-the-art treatment
If you’re coping with a cancer diagnosis, you may feel overwhelmed, but one thing is certain: you do not need to travel far from home for world-class care.
With treatment offered in Berlin, Salisbury, Seaford and Ocean Pines — and a surgical team to provide care as needed — the TidalHealth Richard A. Henson Cancer Institute, TidalHealth Allen Cancer Center and the John H. ‘Jack’ Burbage, Jr. Regional Cancer Care Center offer the most advanced care on the Shore.
TidalHealth boasts an expanded research department that gives patients access to the latest clinical trials; a surgical robot that improves precision and reduces pain; high-tech radiation equipment that preserves healthy tissue and reduces treatment times; and a unified healthcare team that creates individualized care plans and embraces the latest treatment methods.
Advanced technology
Cancer patients now have access to quicker and more precise treatment options here on Delmarva. TidalHealth offers stereotactic body radiotherapy (SBRT), along with stereotactic radiosurgery (SRS) and stereotactic radiation therapy (SRT).
SRS and SRT are painless, non-invasive procedures that use highly focused beams of radiation to destroy tumors. SRS is typically delivered in a single session, ideal for small tumors in sensitive areas like the brain or spine, while SRT is administered over multiple sessions for larger or more complex tumors. These techniques allow for precise targeting, minimizing damage to surrounding healthy tissue.
SBRT, often used for small tumors in the body, delivers radiation in three to five treatments, enabling patients to complete their care in one to two weeks. This significantly reduces treatment time compared to standard radiation plans, helping to ease the barriers many patients face in accessing timely care.
“These advanced techniques — SRS, SRT and SBRT — use highly focused, linear accelerator-driven radiation beams to obliterate tumors while sparing nearby normal tissue,” said John Mansueti, MD, TidalHealth's executive medical director of cancer services. “We are committed to providing the highest quality care across all our locations, and these state-of-the-art treatment options help us fulfill that mission.”
Clinical research
For more than two decades, TidalHealth has been building a robust research department and forging relationships with the Johns Hopkins Clinical Research Network and national cooperative groups for participation in clinical trials.
Each patient enrolled in a clinical trial has a coordinator and/or nurse who facilitates their care, helps them understand the clinical trial process and follows up with them throughout the experience.
Clinical trials are strictly regulated by the federal government to ensure they meet the highest scientific and ethical standards.
So, how do you know if a clinical trial is right for you? Talking it over with your physician is a good first step; TidalHealth’s clinical research team works with doctors throughout the region to help get patients into appropriate trials.
Integrated care
All TidalHealth cancer care locations are accredited. This recognition highlights TidalHealth’s commitment to delivering standardized, patient-centered care across its facilities. As a result of this dedication, TidalHealth has also been designated as an Integrated Network Cancer Program by the American College of Surgeons Commission on Cancer.
To learn more about cancer care at TidalHealth, visit tidalhealth.org/cancer.
TidalHealth Richard A. Henson Cancer Institute
100 E. Carroll St. Salisbury, MD 410-749-1282
11105 Cathage Road Berlin, MD 410-912-4934
John H. ‘Jack’ Burbage, Jr. Regional Cancer Care Center 9707 Healthway Drive Berlin, MD 410-629-6888
Allen Cancer Center 701 Middleford Road Seaford, DE 302-628-6344
Where wellness meets the Shore
At Get Well Delmarva, we believe wellness is about living fully and finding balance in body, mind and spirit.
From sunrise walks and heart-healthy recipes to expert advice from TidalHealth clinicians, our stories celebrate the small choices that lead to better living.
We highlight the people and places that make our region special — neighbors supporting neighbors, physicians changing lives, and families discovering new ways to thrive.
Whether you’re managing a chronic condition or simply striving for a healthier lifestyle, you’ll find encouragement, inspiration and trusted guidance close to home.
Because wellness isn’t a destination. It’s a journey we take together — right here on the Shore.
Read more at GetWellDelmarva.com
The doctor is in — and nothing’s off limits
He’s not your typical doctor — and this isn’t your typical conversation. Join Dr. Chris Snyder for Dr. Taboo, the podcast where we tackle the questions you’re too embarrassed to ask.
From late-night health worries to myths that need busting, nothing’s off limits. Real talk. Real medicine. No filter.
Listen in at getwelldelmarva.com or wherever you get your podcasts.
Cough, fever, fatigue — what's causing it?
By Eugide Othepa, MD Atlantic General Primary Care
Othepa, MD Atlantic General Primary Care
As cooler weather settles in, so does respiratory virus season — and many of the symptoms can look strikingly similar. Influenza (flu), respiratory syncytial virus (RSV) and COVID-19 are all contagious illnesses that affect the lungs and airways, but there are key differences in how they appear, spread and affect our health.
Flu typically comes on suddenly. One day you may feel fine, and the next you’re hit with fever, chills, muscle aches, sore throat and fatigue. Most healthy adults recover in about a week, though older adults, pregnant women, and people with chronic conditions are at higher risk for complications like pneumonia.
RSV is best known for causing severe illness in infants and older adults, though anyone can get it. In children, it may cause wheezing, difficulty breathing or poor feeding. In adults, symptoms can mirror a mild cold — cough, congestion, runny nose — but for those with heart or lung disease, RSV can become serious.
COVID-19 symptoms vary widely. Some people have mild cold-like illness, while others develop fever, loss of taste or smell, fatigue, cough, or shortness of breath. COVID-19 can also lead to more serious complications, especially in older adults and people with underlying conditions.
Because these viruses overlap in symptoms, testing is the only way to know for sure which one you have. The good news is that vaccines are available for all three, offering strong protection against severe illness.
When to seek medical attention:
• Difficulty breathing or shortness of breath
• Chest pain or pressure
• Persistent high fever or worsening cough
• Confusion or inability to stay awake
• Dehydration or signs of distress in infants (rapid breathing, bluish lips, fewer wet diapers)
If you’re unsure whether to be seen, call your primary care practitioner. Early evaluation and testing can guide treatment — and help protect your family and community this respiratory season.
Dr. Othepa cares for patients at 10614 Racetrack Road, Suite 5, in Berlin, Maryland.
Vaccines are your best defense against serious illness.
If you’re interested in getting vaccinated, reach out to your primary care practitioner to schedule an appointment.
Don’t have one? Find a TidalHealth practitioner near you at tidalhealth.org/ careforlife.
Eugide
TidalHealth brings care to Smith Island
Community Wellness team breaks down barriers for rural residents
Delmarva is made up of rural communities, but most of them aren’t quite as rural as Smith Island.
Smith Island, Maryland, is surrounded by the waters of the Tangier Sound. The roads through the marshy residential areas are narrow, and visitors are more likely to see a golf cart drive by than a car. Residents can get necessities from markets, but the island has no pharmacy, no bank, no police station and no chain stores.
If residents want to leave one of the island’s three communities — Ewell, Rhodes Point and Tylerton — for the mainland, the boat ride to Crisfield is about 45 minutes.
Accessing healthcare in a rural community can be difficult, but TidalHealth has transformed that reality, bringing highquality care closer to home for island residents.
From spring through fall, a team of practitioners travel to Smith Island every other Wednesday to provide care to residents.
Tammy Walbert, DNP, CRNP, CP-C, is the clinical supervisor of Community Wellness at TidalHealth and has been traveling to Smith Island to provide care for several years. It’s a tight-knit community, so it was important for the team to come over from the mainland to build relationships with the residents.
“They’ve really welcomed us with open arms and are always looking forward to seeing us, and treat us as part of the community,” said Walbert, a nurse practitioner.
Filling a healthcare gap
Janet Tyler, a TidalHealth medical assistant, lives and works on Smith Island. Her family has lived on the island for 13 generations.
Tyler has worked for TidalHealth for seven years, but outside of this role, she also serves as an emergency medical technician and delivers medications. If a Smith Islander has a medical need, Tyler is the one to contact.
“I’m like a one-stop shop,” she said.
As a medical assistant, she checks patients in, draws blood, does electrocardiograms, and can also attend telehealth appointments with patients.
“Some people, when they first started coming over here seven years ago, hadn’t seen doctors in quite a while,” Tyler said.
With a clinic to go to on the island, people are now receiving healthcare without it being an ordeal or an allday affair.
The Smith Island clinic is not a primary care office, but it fills a healthcare gap, and residents can have immediate needs addressed. The team can also connect patients to primary care practitioners for follow-up appointments. In addition to the two nurse practitioners, a pharmacist and a physical therapist also make regular visits to the island.
Smith Island is home to about 200 full-time residents, and about 45 percent of the population is age 60 or older, according to U.S. Census data. It can be hard for older residents to get on and off the boat, Tyler said. Plus, the ferry also only runs at certain times.
Lessons learned
Smith Island is a unique place.
“The culture, patients, the scenery — just the whole entire ambiance of the island — is something that I don’t think you can find anywhere else,” said Aaron Sebach, PhD, DNP, MBA, CP-C, CRNP, SFHM, FNAP, FAANP, a nurse practitioner who is part of the TidalHealth team that travels to Smith Island. “It’s such a special place, the residents here are welcoming, and I truly, truly enjoy the privilege to come here to care for Smith Island residents.”
Walbert, Sebach, and Katherine Rodgers, EdD, MPH, director of community health initiatives and population health management for TidalHealth, conducted a qualitative study on Smith Island and talked to residents to learn about the barriers to accessing healthcare.
Sebach said patients must decide whether they can afford the cost to take the ferry to leave the island and whether they can afford to miss a day of work on the water. Weather is also a factor when traveling off the island.
“The lessons learned from the study can also be applied to other rural, isolated communities,” Rodgers said. “It helps us understand that individuals are not neglecting their health by choice — but may need additional support to manage chronic conditions. We, as healthcare providers, can do a better job of coordinating care for our patients by understanding and addressing their barriers.”
Convenient care
The health clinic on Smith Island is in a former Sunday School building that belongs to the nearby church. With wood-paneled walls, it features two exam rooms, a waiting room with plenty of informational brochures on the table, and a pew to sit on in the hallway.
In 2024, upgrades were made to the building and equipment thanks to a grant from the Somerset County Health Department.
Walbert said it depends on the day how many patients they see — it could be two, or it could be nine. Sometimes the team’s visits to the island also include going to a patient’s home.
She shares information with patients about chronic disease management, diet and medications. Patients can
also get vaccines at the clinic. They can even get surgical staples, if needed, Tyler said, though that procedure must be done by Walbert or Sebach.
While the types of issues they see in patients may be similar to medical concerns they’d see on the mainland, Sebach said, the practitioners have to think critically — for example, determining which treatment plans are the most cost-effective for the situation and whether it’s crucial to leave the island for a test. Patients also can’t get prescriptions the same day; prescriptions come the next day, by boat.
“There are a lot of care disparities on Smith Island, and I am proud to be part of a team that is employed by TidalHealth to minimize those gaps in care,” Sebach said.
Danielle Linton-Laird, who has lived on Smith Island for several years, said traveling on a boat and then in a car while not feeling well isn’t ideal. Plus, she runs a business, Jack and Pickles Amusements, in the summer, so it’s hard to take the day for an appointment on the mainland. This clinic makes care convenient.
“I really enjoy having a clinic space to come to,” she said.
The regular visits to Smith Island are just one way TidalHealth Community Wellness is meeting patients where they are, considering the whole person instead of only their medical needs, and helping patients meet their health goals, Rodgers said.
“Our efforts on Smith Island and in other communities throughout the region help us bridge gaps and increase access to care,” she said.
Care beyond the waterline
Watch video from a TidalHealth trip to provide care on Smith Island at tidalhealth.org.
Your digestive health matters — and now, more specialists are here to help.
TidalHealth’s gastroenterology team in Berlin and Ocean Pines provides expert care for a wide range of conditions, including:
• Colonoscopy and colon cancer screening
• Reflux, heartburn and swallowing issues
• Stomach pain and ulcers
• Liver and pancreatic conditions
• Irritable bowel syndrome and other digestive concerns
With advanced diagnostics, compassionate care and a focus on prevention, our gastroenterologists are dedicated to helping you feel your best.
Now welcoming new patients. Visit tidalhealth.org/gi to schedule your appointment today!
TidalHealth
Gastroenterology 11103 Cathage Road Suite 101 Berlin, MD 21811
410-912-6021
Atlantic General
Gastroenterology 10614 Racetrack Road Suite 5 Berlin, MD 21811 410-629-1450
H+G
Timeless by Design
FIVE YEARS IN THE MAKING, BOXWOOD
MANOR PROVES BRYAN LECOMPTE’S DEVOTION TO HIS EASTERN SHORE ROOTS
Written by Jonathan Westman
Photography by Grant L. Gursky
Bryan LeCompte estimates he’s planted one million boxwoods— that’s right, million during his nearly 40-year career as the founder and visionary of Yard Designs, Inc., one of the premier interior/exterior design-build companies on the Eastern Shore. We’d all agree that qualifies him as an authority on the classic evergreen shrubs English colonists brought to North America in the 17th century. Known for their dense foliage and climate versatility, boxwoods have long served as enduring symbols of elegance and prominence—distinctions Bryan has thoughtfully and purposely incorporated into countless projects.
Similarly versatile are Bryan’s talents for landscape design and interior design—a rare combination that provides a blank canvas for his creativity and a meaningful mission for the selections he chooses for each property, both inside and out. Bryan’s passion project in Berlin, Maryland— appropriately named Boxwood Manor— is a residence that reflects his deep appreciation for the town’s history, his flair for intentional design and details executed with precision, and a touching tribute to the unbreakable connection to his mother. The result is a home that collectively feels like a local museum and an unpretentious five-star inn, where beauty and comfort coexist effortlessly.
BRYAN & WHITNIE LECOMPTE
FIVE YEARS IN THE MAKING
Boxwood Manor was crafted over a five year period, as Bryan LeCompte honored his talents and his town’s history through every design decision—like boxwood cut-outs in custom mahogany shutters and sawtooth porch arches.
“I knew I could pay homage to Berlin here.”
Evolving Project
The site of Boxwood Manor, 300 Bay Street, is a stone’s throw from historic Main Street. Mark and Laura Stearns thought it was the ideal location to build a modern two-story farmhouse inspired by a property built in 1903 on nearby Washington Street. The couple lovingly completed the project and subsequently listed the unfurnished residence to maximize the return on their investment.
“I have always wanted to refurbish a home in Berlin. When I saw it being framed, it caught my eye,” Bryan reflects. “When the opportunity to purchase it presented itself, it was perfect because it offered a vintage farmhouse but did not possess all the challenges that accompany a home of that period. I knew I could pay homage to Berlin here.”
After acquiring the property, Bryan began executing his vision—a process that started in 2020 and took five years to complete. One of the first enhancements was the addition of a ground-floor primary suite conceived for an aging-in-place lifestyle.
Home renovation projects are traditionally about speed and efficiency in order to meet a deadline; Boxwood Manor was the exact opposite. Each singular decision Bryan made methodically advanced the project. Every element of the home was intentional, from the period antiques to the commissioned paintings by local artists Patrick Henry, Kirk McBride and Petra Bernstein, to the sawtooth porch arches and the pattern of bricks laid along the sidewalks, driveway and outdoor entertaining areas.
“If any portion of a space isn’t complete, I think about it until it is—and that might take years because I haven't found the right piece or components to end its story,” Bryan says. “This is my mentality for every room, and this philosophy extends floor by floor and to each aspect of the exterior and landscape as well.”
MOM’S ANTIQUES
“A lot of her pieces that are very valuable and personal to me are here,” Bryan says of his mother’s collection of refined antiques. That collection includes these collector plates with Norman Rockwellesque scenes of American life.
A Loving Tribute
Dating back to his youth, Bryan has had an affinity for design, particularly influenced by his mother’s love of refined antiques. He fondly recalls accompanying her on trips to auctions and antique stores across the Shore, and he vividly remembers her discerning eye for unique discoveries and her shrewd negotiating tactics. Boxwood Manor contains several of her most important pieces, including Norman Rockwellesque portrayals of American life in collector plates prominently displayed in the kitchen.
“A lot of her pieces that are very valuable and personal to me are here,” he says. “They contribute to the joy I feel in this home and to the overall design of the residence as well.”
First and foremost, Bryan attributes his design abilities to his God Almighty. As a youth, he recalls using every resource available to fuel his curiosity for design.
“I learned through magazines, books, encyclopedias and documentaries that discussed interior design concepts,” he says. “I would study history and styles and learn how to outfit any room.”
HOLIDAY SPIRIT
Throughout both its interior and exterior, Boxwood Manor is adorned with natural, elegant decorations for the season.
“If any portion of a space isn’t complete, I think about it until it is—and that might take years because I haven’t found the right piece or components to end its story.”
Detail Oriented
It’s in Bryan’s nature to obsess over details. It’s a trait that he credits for the success of Yard Designs, Inc.—success which has allowed him the opportunity to contribute his time and talents to major philanthropic endeavors for the TidalHealth Foundation and Salisbury University, among others. Details flourish at Boxwood Manor within its theme heavily influenced by land and sea, and elevated amenities blend seamlessly with history and tradition. Each of the residence’s bedrooms is named for
a different species of boxwood, such as English, American, Green Velvet and Winter Gem. Bryan used hickory and oak wood flooring throughout, with marble gracing the bathrooms. Custom wallpaper and curated furniture and rugs fill the residence. Handcrafted Amish beds made of walnut, hickory and cherry, period-appropriate ship’s wheels and paddles, and tiger-maple dressers and chests of drawers, for example, provide striking visual interest from room to room. Finishing touches include Boxwood Manor-engraved Bibles, robes and hangers.
Beauty Inside and Out
Berlin is well known for its stately, wellmanicured residences, particularly within its historical district. Boxwood Manor adds significance and charm to this collection and leaves an indelible impression on residents and visitors alike.
In designing its elaborate gardens and outdoor living spaces, Bryan honored elegant estates of the town’s past by including symbolic themes such as the sawtooth porch arches. Such details are reminiscent of late-1800s motifs found in other prominent Berlin buildings, such as Burley Manor, listed on the National Register of Historic Places and Burley Cottage, documented as part of The Garden Club of America collection at the Smithsonian.
Elsewhere, the property’s theme is echoed through boxwood cut-outs in custom fence pickets, stair risers, mahogany shutters and even a themed flag and flagpole. Beyond public view lies intimate entertaining spaces, including a spacious seating area behind the home that features a handsome brick fireplace complete with custom powder-coated wood holders in the shape of boxwoods on each side. Even the fireplace grate contains boxwood imagery.
Boxwood Manor’s separate gabled-roof carriage house, conceived and built by Bryan, contains two levels that captivate interest for different reasons. On the first level, commissioned artwork and significant antiques adorn an elegant meeting space.
“The evolution of this of property has been a journey. I feel it is a reflection of my journey through this world.”
GATHERING SPACES
Relevant antiques like ship’s paddles enhance intimate meeting areas, highlighting the manor’s nod to history and the Shore.
On the second, an intimate guest retreat awaits. Its diminutive footprint is maximized through its welcoming bedroom, intimate seating area and magnificent marble bathroom. The ceilings on both levels are painted boxwood green in color.
Looking down from the second-level deck, it becomes apparent that a second seating area containing a large fire cauldron surrounded by Adirondack chairs forms the shape of a boxwood.
Bryan lives a fast-paced life, yet he notes that when he’s at Boxwood Manor, time slows down. Here, in a residence that reveals his affinity for Berlin, his passion for design and his love for his mother, he’s at peace.
“When I am here, it’s joyful,” Bryan says. “I am captured in the moment. The evolution of this property has been a journey. I feel it’s a reflection of my journey through this world.” CS
F+D
Mulled Wine for Winter Warmth
HOLIDAY PARTIES CAN BE OVERWHELMING IN MORE WAYS THAN ONE. BUT SEAN NORRIS KNOWS THE BEST WAY TO PREPARE—A WARM BATCH COCKTAIL THAT’S SURE TO BE A CROWD PLEASER
Photography by Heartbeat Branding Co.
Are you one of the millions of Americans who suffer from Holiday Party Disease?
Whether it’s last-minute party preparation or your awkward uncle’s outbursts at dinner that make you unwell, you are not alone! Holiday Party Disease is treatable thanks to mulled wine. Dating back to 2nd-century Rome, the process of heating wine with various spices was believed to provide health benefits and good fortune. Side effects may include increased holiday spirit, elated guests, and an elevated tolerance for annoying family members.
Okay, but seriously, I want to share with you a fantastic recipe for mulled wine. This is a tasty, batched cocktail, served warm, that you can wow your guests with this holiday season.
While there are more steps to consider than with your typical cocktail recipe, this mulled wine recipe is still fun to put together and to personalize. In a way, it’s more like making dinner than mixing a cocktail—you’ll need to break out your kitchen tools for this one.
Tools:
Cheesecloth or muslin cloth (for straining)
Large fine strainer
Y-Peeler (or the peeler you use for potatoes)
Paring knife
Cutting board
Large funnel
Microplane or cheese grater
Measuring cups and spoons
Saucepan
Thermos (40-52 oz)
Coffee mugs
Kitchen scale
Teabags (optional)
Don’t worry, this isn’t nearly as involved as it looks. We just want the right tools for the job! Next up, ingredients!
Main ingredients:
1 750ml bottle dry red wine (Get Paul Cullen’s “Rockin Rosso”)
1 oz apple brandy (Laird’s if possible)
2.75 oz honey
4-8 whole cloves
1 orange
2-4 cinnamon sticks
2 star anise pods
1 vanilla bean
½ tsp fresh-grated nutmeg
2-4 cardamom pods
Garnishes for later: Dehydrated oranges
Dried apricots
Okay, got all that? Cool. Making this mulled wine is easier than searching your kitchen, I promise!
FOOD + DRINK coastal
Instructions:
Prep: The timing on this is pretty crucial, so you’ll want to have all your ingredients prepared and ready to go. When you begin cooking, you can make minor adjustments to suit your taste.
First, let’s take care of the nutmeg and vanilla. I recommend using a coarser grating for the nutmeg—this gives you a bit of wiggle room later, during the “cooking” process, as it’s easier to control the intensity of the spice. If you decide to use teabags, good call. Slip the gratings into a teabag, then tie the bag off tightly so nothing escapes. Now toss it into the pot.
Take your vanilla bean and—carefully—use your sharp paring knife to make a lengthwise slit down the outside of the bean. You should now be able to open up the bean and scrape the seeds into your pot.
Honey is super powerful and super viscous. If you pour it into a measuring cup or spoon, you’ll probably leave a lot behind. And if you attempt to eyeball it, you might end up using too much. We want an accurate baseline; that way, we can make small adjustments later. Set your pot on the scale and then hit the “tare” button to zero it out. Switch the unit to grams. Slowly pour, squeeze, or scrape honey into the pot until you reach 76 grams.
Take your orange and peel about five strips off and toss them into the pot. Don’t throw away the orange yet! More on that later…
Now look at the rest of your ingredients. These are all very powerful. You can always add more, but once it’s cooking, you can’t really remove the impact. For this reason, I recommend starting with my baseline quantities—add them to the pot now. If you’ve got a good palate, you can tweak the mixture later.
While the apple brandy is optional, I always find that it creates a depth of flavor that I don’t get without it. Pour at least an ounce to start (I pour 3.5 oz). Finally, pop open that bottle of Paul Cullen’s Rockin Rosso and pour the entire thing into the pot. Now open another bottle and pour yourself a glass to enjoy on its own—that’s some damn good stuff!
Heat it up: Go ahead and set your pot on the stove. Start with medium heat. We want to bring it up to just a simmer. Stir everything occasionally as it’s warming up. We want to be sure our honey is fully dissolved.
Let it simmer: Don’t get too distracted drinking that Rosso! The second our mulled wine begins to simmer, we’re going to drop the temp down to low for a nice, slow, controlled infusion of flavor. Let it do its thing for 10-15 minutes, stirring every couple of minutes. Pay attention to that teabag of nutmeg—give it a gentle press against the inner wall of the pan to express some of that flavor.
FOOD + DRINK coastal
While that’s happening, take your cheesecloth and fold it so that it overlaps your strainer. If you have two strainers, you can sandwich the cloth so it will stay in place during the straining process. Set it aside for later.
Taste tweaking: At this point, your mulled wine should begin to fill the kitchen with a wonderful aroma. Take a spoonful and taste it. This is where your palate comes in. Remember, we started with a baseline—nothing here is written in stone. Is it drier than you would like? Add a small amount of honey. Lighter in body than you prefer? Add an ounce of apple brandy. Want more bite from those baking spices? Add another teabag with half as much nutmeg. Remember that orange you didn’t throw away? The essential oils in your orange peel strips provide plenty of aroma that you can likely smell. If you want a bit more orange on the palate, though, juice the orange and add small amounts to taste.
This is all about tweaking the taste to your liking, just like when you make soup. Add small increments of your ingredients over low heat. You can keep it in this state for 30-45 minutes while you make adjustments before it begins to over-infuse.
Strain, store, serve: Turn off the stove, grab your thermos, and place the funnel on top. With one hand, hold the strainer over the funnel while—slowly—pouring the mulled wine through the cheeseclothlined strainer. If you have friends over, you can team up to make this easier—that heavy saucepan can be tricky to manage alone. Remember, this is red wine—don’t make a mess!
The Right Tools
A cheesecloth and fine strainer might sound intimidating, but they make it easy to create this elevated cocktail.
Technically, you could keep the mulled wine in the pan on low heat and serve it with a ladle, but it becomes bitter as time passes. Using the thermos allows you to stop the infusion process and carry the mulled wine around to serve your guests—or stash it away for yourself.
Garnish with the dehydrated orange and dried apricot. Serve 5-ounce portions in mugs and enjoy!
If you can, do seek out Paul Cullen’s Rockin Rosso. It’s a beautiful, bold, smooth Italian red wine. Think of it as the delicious cousin to a Barolo wine, minus the hefty price tag—perfect for mixing in a batched drink. You can find it on his website at paulcullenwines.com or at your local liquor store.
Take this recipe and make it your own. You’ll have a staple in your back pocket for every holiday season. Until next year, my friends! CS
Savor the Season
CELEBRATE THE HOLIDAYS WITH FRESH FLAVORS, FAMILY FAVORITES AND FESTIVE RECIPES MADE FOR SHARING
Brown Sugar–Glazed Spiral Ham with Orange & Clove
Few dishes evoke the holidays like a perfectly glazed ham. This version marries brown sugar, orange and clove—producing a caramelized finish that’s super flavorful and memorable.
Ingredients
1 pre-cooked spiral-cut ham (8–10 lbs)
1 cup light brown sugar, packed
½ cup orange juice
¼ cup honey
1 Tbsp Dijon mustard
½ tsp cloves, ground
Zest of one orange
½ tsp ground cinnamon (optional, for added warmth)
Whole orange slices and thyme sprigs, for garnish
Visit Megee Motors This Holiday Season
Instructions
Preheat oven to 325°F. Place the ham cut side down in a large roasting pan. Add ½ cup water to the bottom of the pan and cover tightly with foil. Bake for 1 hour.
Make the glaze: In a small saucepan, combine brown sugar, orange juice, honey, Dijon mustard, cloves, orange zest, and cinnamon (if using). Bring to a simmer over medium heat, stirring occasionally, until thickened and syrupy, about 6-8 minutes.
Glaze the ham: Remove ham from the oven and uncover. Brush generously with half the glaze, coating the exterior and between slices.
Caramelize: Return to the oven uncovered and bake for an additional 30-40 minutes, brushing with remaining glaze every 10 minutes, until the exterior is deeply caramelized and glossy.
Rest and serve: Let the ham rest 10 minutes before slicing. Transfer to a serving platter and garnish with orange slices and thyme sprigs.
Herb-Crusted Tenderloin with Garlic–Rosemary Butter
A CENTERPIECE WORTHY OF YOUR HOLIDAY TABLE, THIS RECIPE DELIVERS A PERFECT BALANCE OF ELEGANCE AND FLAVOR
Ingredients
For the Tenderloin:
1 (2½-3 lb) beef tenderloin, trimmed and tied
2 Tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp Dijon mustard
2 Tbsp fresh parsley, finely chopped
2 Tbsp fresh rosemary, finely chopped
1 Tbsp fresh thyme leaves
2 tsp garlic, minced
For the Garlic-Rosemary Butter:
½ cup (1 stick) unsalted butter, softened
2 cloves garlic, minced
1 Tbsp fresh rosemary, finely chopped
1 tsp lemon zest
¼ tsp sea salt
Freshly cracked pepper, to taste
Instructions
Preheat and Prepare: Preheat oven to 425°F. Pat the beef tenderloin dry with paper towels. Rub evenly with olive oil, salt and pepper.
Make the Herb Crust: In a small bowl, combine Dijon mustard, parsley, rosemary, thyme and garlic. Brush or rub the mixture evenly over the tenderloin.
Sear the Meat: Heat a large skillet over medium-high heat. Sear the tenderloin on all sides until golden brown, about 2-3 minutes per side.
Roast to Perfection: Transfer the skillet to the oven. Roast for 20-25 minutes for medium-rare, or until it registers 130°F in the center. Adjust timing for desired doneness.
Prepare the Butter: While the tenderloin roasts, combine butter, garlic, rosemary, lemon zest, salt and pepper in a small bowl. Mix until smooth. Set aside at room temperature.
Rest and Serve: Remove tenderloin from the oven and tent loosely with foil. Rest 10-15 minutes before slicing. Spread the GarlicRosemary Butter over the warm slices just before serving, allowing it to melt into the meat.
Maple-Dijon Roasted Carrots
with Crushed Pistachios
These roasted carrots strike the perfect balance between sweet and savory, with maple syrup adding warmth and Dijon lending brightness. A sprinkle of crushed pistachios delivers texture and a pop of color—transforming an everyday side into a showpiece of effortless sophistication.
Ingredients
2 lbs carrots, peeled and trimmed
2 Tbsp olive oil
2 Tbsp pure maple syrup
1 Tbsp Dijon mustard
1 tsp apple cider vinegar (optional, for brightness)
1 tsp fresh thyme leaves, plus extra for garnish
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup crushed pistachios
Sea salt, for finishing
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
Prepare the glaze: In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, vinegar, thyme, salt and pepper.
Coat the carrots: Arrange carrots on the baking sheet and drizzle with the glaze. Toss to coat evenly, spreading into a single layer.
Roast for 25-30 minutes, turning halfway through, until tender and caramelized.
Finish and serve: Transfer to a serving platter. Sprinkle with crushed pistachios, a few thyme leaves (optional) and a pinch of sea salt just before serving.
Porchetta-Style Turkey Breast
Inspired by Italy’s beloved porchetta, this herb-rolled turkey breast delivers all the flavor of the traditional roast with an elevated holiday touch.
Ingredients
For the Turkey:
1 whole boneless, skin-on turkey breast (about 4-5 lb)
2 Tbsp olive oil
1½ tsp kosher salt
½ tsp freshly ground black pepper
For Pan Sauce:
½ cup dry white wine or chicken broth
1 cup low-sodium chicken stock
2 Tbsp unsalted butter
1 tsp Dijon mustard
For the Herb Filling:
4 cloves garlic, minced
2 Tbsp fresh rosemary, finely chopped
1 Tbsp fresh sage, chopped
1 Tbsp fresh thyme leaves
1 Tbsp fennel seeds, lightly crushed
1 Tbsp lemon zest
2 Tbsp olive oil
½ tsp sea salt
Fresh ground black pepper, to taste
Instructions
Prepare the Turkey: Preheat oven to 400°F. Place turkey breast skinside down on a cutting board. If needed, butterfly to create an even 1-inch-thick rectangle.
Make the Filling: In a small bowl, combine garlic, rosemary, sage, thyme, fennel seeds, lemon zest, olive oil, salt and pepper. Mix into a paste.
Season and Roll: Spread the herb mixture evenly over the turkey. Starting from the long side, roll the breast tightly into a log. Tie with kitchen twine at 1-inch intervals to secure.
Sear and Roast: Heat olive oil in a large skillet over medium-high heat. Sear turkey on all sides until golden, about 3-4 minutes per side. Transfer to the oven and roast for 45-55 minutes. Afterwards, remove turkey and tent loosely with foil. Let rest 10-15 minutes before slicing.
Make the Pan Sauce: Place the skillet over medium heat. Add wine (or broth) and scrape up browned bits. Stir in chicken stock and simmer until reduced by half. Whisk in butter and Dijon until glossy.
Slice and Serve: Remove the twine, slice the turkey into medallions and spoon warm pan sauce over the top.
Mushroom & Truffle Risotto with Shaved Parmesan & Thyme
This dish embodies comfort and sophistication— perfect for both intimate holiday dinners and elegant gatherings.
Ingredients
1½ cups Arborio rice
4 cups warm chicken or vegetable stock
1 cup mushrooms of choice, sliced
1 small shallot, minced
2 Tbsp butter
¼ cup dry white wine
½ cup grated Parmesan cheese
1 tsp truffle oil (optional, but recommended)
1 Tbsp olive oil
Salt and freshly ground pepper, to taste
Shaved Parmesan and thyme sprigs, for garnish
Instructions
Prepare the mushrooms: In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until golden brown, 5-7 minutes. Remove and set aside.
Start the risotto base: In the same pan, melt butter and add the shallot. Cook until translucent, about 2 minutes. Add the Arborio rice and stir for 1-2 minutes until lightly toasted.
Deglaze and cook: Pour in the white wine and stir until absorbed. Add warm stock one ladleful at a time, stirring constantly, allowing each addition to be absorbed before adding the next. Continue until rice is creamy and tender, about 20 minutes.
Finish the dish: Stir in grated Parmesan, truffle oil, and the sautéed mushrooms. Season with salt and pepper. Top with shaved Parmesan and a few thyme sprigs.
Mini Crab Cakes with Lemon-Dill Aioli
These bite-sized crab cakes capture the essence of Delmarva’s coastal charm. Each cake is light and flavorful, boasting generous lumps of crab meat and just the right amount of seasoning.
Ingredients
For the Crab Cakes:
1 lb Maryland jumbo lump crab meat
½ cup panko breadcrumbs
¼ cup mayonnaise
1 large egg, lightly beaten
1 tsp Dijon mustard
1 tsp Old Bay seasoning
1 Tbsp lemon juice
1 Tbsp chopped parsley
2 Tbsp butter, for frying
1 Tbsp olive oil, for frying
Instructions
For the Lemon-Dill Aioli:
½ cup mayonnaise
1 Tbsp fresh lemon juice
1 tsp lemon zest
1 Tbsp dill, finely chopped
1 tsp Dijon mustard
Salt and pepper, to taste
Holiday Oysters Rockefeller with Spinach-Parmesan Cream
A coastal classic reimagined for contemporary entertaining. Briny oysters meet a luxurious spinachParmesan cream and a dash of Pernod for depth, finished under a golden crust.
Ingredients
12 fresh oysters on the half shell
3 slices bacon, cooked until crisp
2 Tbsp butter
2 cloves garlic, minced
2 cups fresh spinach, chopped
¼ cup heavy cream
2 Tbsp Pernod or dry white wine (optional)
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
Pinch of nutmeg
Prepare the crab cakes: In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon, Old Bay, lemon juice and parsley. Be careful not to overmix—you want to keep the crab lumps intact.
Form and chill: Shape the mixture into small cakes, about 1½ inches in diameter. Place them on a tray and refrigerate for 20-30 minutes to firm up.
Make the aioli: In a small bowl, whisk together mayonnaise, lemon juice, zest, dill, Dijon, salt and pepper. Refrigerate until ready to serve.
Cook the crab cakes: Heat butter and olive oil in a skillet over medium heat. Sear the crab cakes 3-4 minutes per side, until golden and crisp. Drain briefly on paper towels.
Serve: Arrange on a platter with a dollop of lemon-dill aioli or serve the sauce on the side. Garnish with lemon wedges and a sprinkle of fresh dill.
Lemon wedges, for serving
Instructions
Preheat oven to 450°F. Melt butter in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and sauté until wilted, then stir in cream, Pernod (if using), Parmesan and nutmeg. Simmer gently until the mixture thickens. Cook bacon in a separate frying pan until crispy, then pat dry with a paper towel.
Place a half strip of bacon on top of each oyster, then spoon a small portion of the spinach mixture overtop. Sprinkle lightly with breadcrumbs. Bake 8-10 minutes, or until golden and bubbling.
Serve immediately on a tray lined with coarse salt, garnished with lemon wedges.
Stuffed Mushrooms with Sausage & Herbs
Tasty mushrooms meet savory Italian sausage and fresh herbs in this bite-sized favorite.
Ingredients
20 large white or cremini mushrooms, stems removed and reserved
½ lb mild Italian sausage, casings removed
2 Tbsp olive oil, divided
1 small shallot, finely chopped
2 cloves garlic, minced
¼ cup breadcrumbs (panko or fresh)
¼ cup grated Parmesan cheese
2 Tbsp cream cheese, softened
2 Tbsp parsley, chopped
1 Tbsp thyme, chopped
Salt and black pepper, to taste
Additional Parmesan and herbs, for garnish
Instructions
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Prepare mushrooms and cook sausage: Wipe clean and remove stems. Finely chop the stems for the filling and set aside. Heat 1 Tbsp olive oil in a skillet over medium heat. Add sausage, breaking into crumbles. Cook until browned, then remove and set aside.
Sauté aromatics: In the same skillet, add remaining olive oil, chopped mushroom stems, shallot and garlic. Cook until softened, about 4 minutes.
Combine the filling: Stir in breadcrumbs, parsley, Parmesan, cream cheese, thyme, salt and pepper. Fold in the cooked sausage until evenly blended.
Stuff and bake: Spoon filling into mushroom caps, mounding slightly. Arrange on the prepared baking sheet and sprinkle lightly with Parmesan.
Bake for 15-18 minutes, until tops are golden. Serve warm, garnished with extra Parmesan and herbs, if desired, and a dash of sea salt.
Whipped Feta Crostini with Hot Honey
This elegant appetizer is the perfect balance of salty, sweet and spicy— and it’s sure to be an instant crowd favorite.
Ingredients
For the Whipped Feta:
8 oz feta cheese
2 oz cream cheese, softened
2 Tbsp olive oil
1 Tbsp lemon juice
½ tsp lemon zest
Salt and pepper, to taste
Instructions
For the Hot Honey:
¼ cup honey
½ tsp red pepper flakes
For Assembly:
1 baguette, sliced into ½-inch rounds
2 Tbsp olive oil
Fresh thyme leaves, for garnish
Prepare the crostini: Preheat oven to 400°F. Brush baguette slices lightly with olive oil and arrange on a baking sheet. Bake 6-8 minutes, turning once, until golden and crisp. Cool slightly.
Make the whipped feta: In a food processor, combine feta, cream cheese, olive oil, lemon juice, and zest. Blend until creamy and smooth. Season with salt and pepper.
Infuse the honey: In a small saucepan, gently warm honey and red pepper flakes over low heat for 3-4 minutes. Do not boil. Remove from heat and let steep while assembling.
Assemble: Spread a generous layer of whipped feta on each crostini. Drizzle with warm hot honey and garnish with fresh thyme leaves.
Serve immediately, or prepare up to an hour ahead and drizzle just before serving.
Baked Brie with Cranberry–Pecan Topping
Warm, rich and delightfully festive, this is an effortlessly elegant appetizer that delights guests from the first bite— and perfectly complements your holiday spread.
Ingredients
1 sheet puff pastry, thawed
1 (8-oz) wheel of Brie cheese
½ cup whole-berry cranberry sauce
¼ cup chopped pecans, toasted
1 Tbsp brown sugar
1 tsp orange zest
1 egg, beaten (for egg wash)
1 Tbsp craisins
1 Tbsp pecans, whole Crackers or sliced baguette, for serving
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Prepare the Filling: In a small bowl, mix cranberry sauce, toasted pecans, brown sugar and orange zest.
Assemble the Brie: Place the Brie in the center of the puff pastry. Spoon the cranberry mixture over top. Fold the pastry up and over the Brie, sealing tightly.
Brush with egg wash.
Bake and Serve: Bake for 20-25 minutes, until golden brown. Let cool 10 minutes before serving with crackers or bread. Top with whole or chopped pecans and cranberry pieces, if desired.
OU R MISSION .
Salted Caramel Cake with Pecans and Coconut Flakes
THIS SWEET AND SATISFYING DESSERT BLENDS RICH FLAVOR AND SIMPLE CHARM TO CREATE A HOLIDAY TREAT THAT’S SURE TO EARN RAVE REVIEWS
Ingredients
For the Cake:
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
1 cup buttermilk, room temperature
For the Salted Caramel Sauce:
1 cup granulated sugar
¾ stick unsalted butter, cut into pieces
½ cup heavy cream, room temperature
1 tsp sea salt
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
½ cup salted caramel sauce (from above), cooled 2-3 Tbsp heavy cream (as needed)
For the Topping:
¾ cup toasted pecan halves, roughly chopped
½ cup toasted coconut flakes
Salted caramel sauce
Instructions
Preheat and Prepare: Preheat oven to 350°F. Grease and flour
three 8-inch round cake pans or line with parchment rounds.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
Cream the Butter and Sugar:
In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Blend in vanilla.
Incorporate Dry Ingredients:
Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the flour. Mix just until smooth.
Bake the Cakes: Divide the batter evenly between prepared pans. Bake 25-28 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Salted Caramel Sauce: In a medium saucepan over medium heat, melt sugar, stirring constantly until it becomes a deep amber color. Add butter and whisk until melted. Carefully pour in heavy cream (it will bubble vigorously). Whisk until smooth, then stir in sea salt. Let cool to room temperature.
Prepare the Frosting: Beat butter until creamy. Gradually add powdered sugar. Mix in cooled caramel sauce and enough cream to reach a spreadable consistency.
Assemble the Cake: Place one cake layer on a serving plate. Spread with frosting. Repeat with remaining layers, then frost the top and sides.
Finish and Garnish: Sprinkle the top with toasted pecans and coconut flakes. Drizzle lightly with extra salted caramel sauce for a glossy finish.
Coconut Bread Pudding with Rum Cream Sauce
With a creamy texture and a gentle coconut twist, this bread pudding will feel right at home beside your favorite holiday classics.
Ingredients
5 cups brioche or Hawaiian bread, cubed
1 cup coconut milk
1 cup whole milk
3 eggs
½ cup sugar
1 tsp vanilla
½ cup coconut, shredded
Rum Cream Sauce:
½ cup heavy cream
¼ cup brown sugar
2 Tbsp dark rum
Instructions
Whisk together milks, eggs, sugar, vanilla and shredded coconut.
Pour over bread cubes; rest 30 minutes. Bake at 350°F for 40 minutes.
Heat cream, brown sugar and rum until slightly thickened; drizzle over pudding. Top with pecans for an added bite of crunchy flavor.
Figs Baked with Camembert, Honey & Thyme
A blend of rich cheese, warm honey and roasted figs creates a comforting bite perfect for holiday entertaining.
Ingredients
6 ripe fresh figs, halved lengthwise
1 small wheel (8 oz) Camembert cheese
2 Tbsp honey
1 Tbsp olive oil
1 tsp fresh thyme leaves, plus sprigs for garnish
Sea salt and freshly cracked black pepper Blackberry jam or jelly for drizzle, if desired
Instructions
Preheat oven to 400°F. Line a small baking dish with parchment paper.
Prepare figs and cheese: Place the Camembert in the center of the dish. Arrange fig halves around it, cut sides up. Drizzle figs and cheese with honey and olive oil. Sprinkle with thyme, salt and pepper.
Bake for 12-15 minutes, until the cheese is soft and oozing slightly and the figs are caramelized on top.
Finish: Garnish with a drizzle of blackberry jam or jelly (optional). Serve immediately with crostini or rustic bread.
Homemade Raspberry Panna Cotta with Vanilla and Raspberry Sauce
Creamy, delicate and infused with the warmth of real vanilla, this recipe makes for a stunning finale to any holiday meal.
Ingredients
For the Panna Cotta:
2 cups heavy cream
1 cup whole milk
½ cup granulated sugar
1 vanilla bean (split and scraped) or 2 tsp pure vanilla extract
2½ tsp powdered gelatin (1 packet)
3 Tbsp cold water
Pinch of salt
For the Raspberry Sauce:
2 cups fresh raspberries
¼ cup granulated sugar
1 Tbsp lemon juice
½ tsp vanilla extract
Providing a full range of counseling and litigation services on the Eastern Shore and throughout the State of Maryland.
Instructions
Bloom the Gelatin: In a small bowl, sprinkle gelatin over 3 Tbsp of cold water. Let stand for 5-10 minutes to soften.
Prepare the Cream Mixture: In a medium saucepan, combine heavy cream, milk, sugar, and a pinch of salt. Split the vanilla bean and scrape the seeds into the mixture (or add vanilla extract). Heat over medium until hot but not boiling.
Add the Gelatin: Remove the saucepan from heat. Stir in the bloomed gelatin until completely dissolved.
Pour and Chill: Strain the mixture through a fine mesh sieve for smoothness. Pour into six small ramekins or dessert glasses. Chill in the refrigerator for at least 4 hours, or until set.
Make the Raspberry Sauce: In a small saucepan, combine raspberries, sugar and lemon juice. Cook over medium heat for 5-7 minutes, until the berries soften and release their juices. Stir in vanilla extract. Blend until smooth, then strain to remove seeds. Cool completely.
Serve: Spoon the raspberry sauce over each panna cotta just before serving. Garnish with fresh raspberries and mint if desired.
White Christmas Margarita
A coastal twist on a holiday favorite—creamy and undeniably festive. This cocktail blends the indulgent creaminess of coconut with the zest of lime and the warmth of tequila, evoking the beauty of Christmas along the water.
Ingredients
2 oz silver tequila
1 oz triple sec (orange liqueur)
2 oz coconut cream
1 oz fresh lime juice
1 oz coconut milk (optional for added creaminess)
½ oz simple syrup or agave nectar (optional, to taste)
Shredded coconut, for rimming (optional)
Cranberries, for garnish Ice
Instructions
Prepare the glasses: Run a lime wedge around the rim of each glass, then dip into shredded coconut to coat. Chill the glasses while preparing the margaritas.
Mix: In a cocktail shaker filled with ice, combine tequila, triple sec, coconut cream, lime juice and coconut milk (if using). Add simple syrup if you prefer a sweeter finish.
Shake well until the mixture is cold and frothy.
Serve: Fill the prepared glasses with fresh ice and strain the mixture evenly into each glass.
Garnish: Add a small lime wedge, a few floating cranberries or a sprig of rosemary for a holiday touch.
Pomegranate Mocktail Fizz
A jewel-toned sip that sparkles with festive cheer. Refreshing and balanced, this mocktail captures the essence of the season without the spirits. Its ruby hue, lively bubbles and aromatic mint garnish make it a showstopper at any holiday gathering—and an ideal choice for guests seeking subtle sophistication in every glass.
Ingredients
3 oz pomegranate juice (100% juice preferred)
1 oz fresh lime juice
1 tsp agave syrup or simple syrup (optional, for sweetness)
Club soda or sparkling water, chilled, to top Pomegranate arils, for garnish
Fresh mint sprigs, for garnish Ice
Instructions
Mix: In a cocktail shaker or small pitcher, combine pomegranate juice, lime juice and agave syrup. Add a few ice cubes and shake or stir gently to chill.
Assemble: Fill a tall glass or stemless flute with ice and strain the mixture over it.
Add sparkle: Top with chilled club soda or sparkling water, stirring lightly to blend.
Garnish: Drop in a few pomegranate arils and a sprig of fresh mint. Serve immediately for the best effervescence.
Apple Cider Margarita
This cocktail is ideal for festive gatherings or intimate fireside sipping.
Ingredients
2 oz silver or reposado tequila
1½ oz fresh apple cider (unfiltered preferred)
½ oz triple sec (orange liqueur)
¾ oz fresh lime juice
½ oz agave nectar or simple syrup (optional, to taste)
Cinnamon-sugar mixture, for rimming glass (equal parts sugar and cinnamon)
Thin apple slices and cinnamon stick, for garnish
Ice
Instructions
Prepare the glass: Run a lime wedge around the rim of each glass, then dip into the cinnamon-sugar mixture. Set aside.
Mix: In a cocktail shaker filled with ice, combine tequila, apple cider, triple sec, lime juice and agave nectar (if using). Shake vigorously for 10-15 seconds until well chilled.
Serve: Strain into an ice-filled rocks glass or a chilled coupe, depending on presentation preference.
Garnish: Add a thin apple slice on the rim and a cinnamon stick for fragrance and flair.
TIP: For a crowd-pleasing batch version, multiply ingredients by six and serve in a large pitcher with apple slices floating on top. Add a splash of club soda just before serving for effervescence. CS
Cambridge Christmas
Nothing says Christmas on the Eastern Shore like Cambridge’s crab basket Christmas tree. Made from about 300 bushel baskets from the J.M. Clayton Company, the 20-foot tree on the corner of Race and Gay Streets is put together by volunteers in downtown Cambridge. Bushel basket and crab pot Christmas trees are an annual tradition in other Eastern Shore communities, too, including Tilghman Island, St. Michaels and Crisfield. CS
Photo and description by Grant L. Gursky
