Governor O’Malley Announces Local Menu for the 5th Annual Buy Local Cookout

ANNAPOLIS, MD (June 14, 2012) –  Governor Martin O’Malley announced today the 16 recipes that will be featured at the 5th Annual Buy Local Cookout, an increasing popular event that will kick off Maryland’s Buy Local Challenge Week, July 21-29. Recipes for the event, submitted by teams of Maryland chefs and producers, were selected for their creativity, availability of ingredients, geographic representation, and maximum use of local ingredients. During Buy Local week, Marylanders are challenged to eat at least one locally grown, made or harvested product each day.

“We are excited by the variety of recipes and ingredients presented to showcase the abundance of local products available in Maryland, and some of the many ways they can be prepared,” said Governor O’Malley. “We challenge all Maryland residents, institutions and organizations to buy local products and help strengthen our State’s economy, preserve farmland, sustain a healthy environment, and provide a fresh, nutritious diet for our families.”

The 5th annual Governor’s Buy Local Cookout will be held Thursday, July 19, at the Government House in Annapolis. Attendance is by invitation only. For the past five years, Governor O’Malley has invited Maryland chefs, working with at least one Maryland farmer, waterman or producer, to submit recipes featuring locally grown, raised or harvested ingredients. Some 27 recipes for appetizers, side dishes or salads, entrées, desserts, and beverages were submitted this year. All recipe submissions, along with wine pairing recommendations from the Maryland Wine Association, will be published online beginning July 19. These recipes will also be featured in the 2012 Maryland Buy Local Cookout Recipes book, to be published by the Maryland Department of Agriculture and released at the cookout. To find local products near you, including farmers markets, farm stands and specific produce, visit www.marylandsbest.net. For details on the 2012 Buy Local Challenge, visit: www.buy-local-challenge.com.

The following recipes were selected to be prepared at the cookout. In addition to these recipes, Government House chefs will prepare a few favorites of theirs and the O’Malley family.

Appetizer: “Three Goats Gruff”  Stuffed Marinated Goat Meat Balls
•    Chef: Natoma “Cookie” Vargason, Cookie’s Cooking Company (Washington County)
•    Producer: Jeanne Dietz-Band, Many Rocks Farm – ground goat meat (Washington County)
•    Producer: Alice Orzechowski, Caprikorn Farm – goat cheese gouda (Washington County)

Appetizer: Honey Mustard Crusted Scallop with Peach Salsa on Crispy Tortilla Chip
•    Chef: Joann Redden, The Lily Pad Cafe & Catering (Caroline County)
•    Producer: Wenfei Uva, Seaberry Farm – Red Haven peaches (Caroline County)
•    Producer: Darlene Goehringer, Pops Old Place – peppers and dill (Caroline County)

Appetizer: Slow-Cooked Roseda Short Rib and Grilled Harris Orchard Peach Salad with Hand-pulled Mozzarella and Asparagus Slaw
•    Chef: James Barrett, Azure Restaurant at the Westin Annapolis (Anne Arundel)
•    Producer: Roseda Beef – beef shortribs (Baltimore County)
•    Producer: Peggy Campanella, Harris Orchard – peaches and honey (Anne Arundel)
•    Producer: Bill Crispens, Crispens Farm & Greenhouse – asparagus (Anne Arundel)

Salad: Cornmeal Dusted Fried Oysters over a Maryland Silver Queen Corn, Tomato and Peach Salad with a Lemon, Cayenne and Basil Aioli
•    Chef: Bryan Bernstein, Saval Foodservice (Baltimore)
•    Producer:   Jim Schillinger, Schillinger’s Farm – tomatoes, corn, peaches (Anne Arundel)
•    Producer:   Timmy Reeves, Shell Game (ship) – oysters

Salad: Herrington’s Crab Salad
•    Chef: Michael Archibald, Herrington on the Bay (Anne Arundel County)
•    Producer: Joe Swann, Swann Farms – corn and tomatoes (Calvert County)
•    Producer: Joe Spurry, Bay Hundred Seafood –  crabmeat (Talbot County)

Entree: Cherrywood Fiesta Herb Encrusted Chicken
•    Chef: Frank Leake, Future Care Cherrywood Health and Rehabilitation (Baltimore County)
•    Producer:  Tom Reynolds, Farmer Tom’s Farm Fresh – chicken, bacon, heirloom tomatoes, corn, herbs, honey, peppers, zucchini, squash (Baltimore County)

Entree:  Chesapeake Bay Rockfish Imperial, Eastern Shore Corn Salad, Tomato Jam
•    Chef:  Martin Saylor, Coastal Sunbelt Produce Company (Howard County)
•    Producer:  Margaret Frothingham, Arnold Farms –peppers, corn, cucumbers, onions, cherry tomatoes, herbs, heirloom tomatoes (Kent County)
•    Producer:  Rich Evanusa, Beach To Bay Seafood – rockfish and crabmeat (Somerset County)

Entree:   Grilled Lemongrass Beef with Grilled Peaches and Peanut Sauce.
•    Chef:  James Ricciuti, Ricciuti’s Restaurant (Montgomery County)
•    Producer:  James Brannon, Roseda Beef – sirloin beef (Baltimore County)
•    Producer:  Stanton Gill, Falcon Ridge Farm – peaches (Howard County)

Entree: Grilled Roseda Flatiron with a Crab and Mustard Green Salad and Infused Crab Butter
•    Chef: Patrick Morrow, Ryleigh’s Oyster (Baltimore)
•    Producer: James Brannon, Roseda Black Angus Farm –flatiron steak (Baltimore County)
•    Producer: Big City Farms – mustard greens (Baltimore)
•    Producer: J.M. Clayton – crab fat and crabmeat (Dorchester County)

Entree: Gunpowder Bison Brisket Rachel Sandwiches
•    Chef: Jesse Sandlin, Gunpowder Bison & Trading Catering (Baltimore)
•    Producer: Trey Lewis, Gunpowder Bison & Trading Co – bison brisket (Baltimore County)

Entree: Rumbleway Farm Chicken Confit with Roasted Tomato Succotash on Johnnycakes
•    Chef: John Shields, Gertrude’s at the Baltimore Museum of Art (Baltimore City)
•    Producer: Robin Way, Rumbleway Farm – chicken (Cecil County)
•    Producer: Randy Sowers, South Mountain Creamery – milk, butter (Frederick County)
•    Producer: Robert Knopp, Knopp Farm –  tomatoes (Anne Arundel County)
•    Producer: Joesph Bartenfelder’s  Farm – lima beans (Baltimore)
•    Producer: Joan and Drew Norman, One Straw Farm – corn (Baltimore County)
•    Producer: Gardener’s Gourmet – basil (Carroll County)
•    Producer: Ferguson Family Farm – bacon (Baltimore County )

Entree:  Tongue & Cheek Tacos
•    Chef: Michael Cleary, Bon Appetit at St. John’s College  (Anne Arundel)
•    Producer: Mike Brannon, Roseda/Old Line Meats – beef tongue and cheek  (Baltimore County)

Dessert: Caprikorn Dessert Truffles Featuring Lord Baltimore Port & Dark Chocolate
•    Chef: Nancey Veldran, Corporate Chef – Caprikorn Farms LLC (Washington County)
•    Producer: Alice Orzechowski, Caprikorn Farms –  chevre goat cheese (Washington County)
•    Producer: Carol Wilson, Elk Run Vineyards – Lord Baltimore Port Wine (Carroll County)

Dessert: Poached Pears
•    Chef: Carlee Steele, Cecil County Public Schools (Cecil County)
•    Producer:   Ann Harlan, White Marsh Orchards – pears (Queen Anne’s County)

Beverage: Bloody Mary Granita with cold smoked blue crab claw, lemon pepper scented bacon, grilled celery root, gremonata crusted shrimp
•    Chef:  Ben Simpkins, Richardson Farms (Baltimore County)
•    Producer:   Les Richardson, Richardson Farms – tomatoes  (Baltimore County)

Beverage: Royelle Hampton Cuvée Brut Rosé,  Methode Champenoise Sparkling Wine
•    Chef: Ray Brasfield, Cygnus Wine Cellars (Carroll County)
•    Producer: Ray Brasfield, Brasfield Family Vineyard – Vidal Blanc winegrapes
•    Producer: Bob & Marion White, Quail Vineyards – Chancellor winegrapes (Carroll County)

Notes to reporters and editors:

1.    The Governor’s Cookout on July 19 is by invitation only. Press is invited but must RSVP to gain entry.

2.    The full recipes will be made available on July 19 by press release, recipe book and Internet. If your deadline requires access to the recipes prior to July 19 for publication over the weekend or other nearby date, please call to discuss embargoed release of the recipes. Thank you.