Governor O’Malley Announces Local Menu for the 7th Annual Buy Local Cookout
ANNAPOLIS, MD – Governor Martin O’Malley announced today the 16 recipes that will be featured at the 7th Annual Buy Local Cookout, which celebrates Maryland’s Buy Local Challenge Week, July 19-27, and encourages all Marylanders to eat at least one locally grown, made or harvested product each day. Recipes for the event, submitted by teams of Maryland chefs and producers, were selected for their availability of ingredients, geographic representation, maximum use of local ingredients and creativity. Governor O’Malley has supported the Buy Local Challenge throughout his administration and began hosting the cookout during his second year in office. This will be his seventh – and final – year hosting the cookout, which will be held at Government House on Thursday, July 24.
“Katie and I have very much enjoyed hosting the Buy Local Cookout, not only because it’s a delicious event, but because it brings attention to the importance of supporting our family farmers and eating fresh, local food that’s good for you,” said Governor O’Malley. “Buying local also helps us strengthen local economies by creating more jobs and promoting a greener, more sustainable Maryland. This event has been a highlight of my year for seven years.”
Earlier this year, Governor O’Malley invited teams of chefs and producers to submit original recipes that highlight the diversity of local products. Some 28 recipes were submitted; and 16 were selected. Government House chefs will also provide an appetizer for the cookout.
All recipe submissions will be published in the 2014 Buy Local Cookout Recipes, which will include wine pairing recommendations from the Maryland Wineries Association. The cookbook will be free and available online when complete later next month.
The following recipes were selected to be prepared at the cookout:
- Maryland Avenue House Cured Irish-Style Pork Wrapped Cantaloupe on Baby Sorrel with Blackberry Vinaigrette, submitted by Chef Kevin Duffy of Galway Bay Irish Restaurant & Pub with producers Deana Tice of Enticement Farms for pork loin; Schillinger’s Farm for cantaloupe, blackberries; and Power Plants Microgreens for baby sorrel. All are in Anne Arundel County.
- Schillinger Farm Sugar Baby Gazpacho with J.M. Clayton’s Lump Crab submitted by Chef John Shields of Gertrude’s Restaurant at the Baltimore Museum of Art with producers Bill Brooks of J.M. Clayton Seafood in Dorchester County for lump crabmeat; and Gina Schillinger of Schillinger Farm (also known as Papa John’s Farm) in Anne Arundel County for Sugar Baby watermelons
- Wide Net Catfish Cakes, submitted by Chef Emily Hagel of Wide Net Project in Montgomery County , with chef/producer Wendy Stuart of Wide Net Project for Chesapeake Bay Wild Blue Catfish; and producers Mark Mills from Chocolates and Tomatoes Farm in Montgomery County for red bell peppers, shallots; and Emma Williams of Moon Valley Farms in Baltimore County for fish peppers, eggs.
- Chile-Cumin Skirt Steak with Cornbread Salad, submitted by Chef Sabrina Sexton of Sabrina in the Kitchen in Kent County , with producer Judy Crow of Crow Farm and Vineyards in Kent County for grass-fed Skirt Steak.
- Crab Pierogies and Corn Salad submitted by Chef Krista Sermon of Rogue Pierogies in Anne Arundel County , with producer John Wrang of Triple J. Farm in Caroline County) for eggs.
- Camilla’s Ziti With Green Goddess Arugula, submitted by Chef Chris Green of Paul’s Homewood Cafe in Anne Arundel County, with producer France S. Myles of Myles Flowers and Produce in Anne Arundel County for tomatoes, onions, peppers, zucchini, squash and eggplant.
- Jalapeño Stuffed Goat Slider & Pickled Onions on Grilled Polenta Cheese Cake, submitted by Chef Nancey Veldran of Caprikorn Farms Artisan Goat Cheese in Washington County, with producers Alice Orzechowski of Caprikorn Farms, LLC in Washington County for raw goat jalapeño cheddar, gouda cheese; Jeanne Dietz-Band of Many Rocks Farm in Washington County for ground goat meat; and Ali Mohadjer of Aliabaad Farm of Washington County for onions and garlic
- Orrechiette Pasta with Fresh Corn Pesto, submitted by Chef Michael Archibald of Herrington on the Bay in Anne Arundel County, with producer Joe-Sam Swann of Swann Farms in Calvert County for white corn and tomatoes
- Peach Habañero Sticky Ribs, submitted by Chef Aaron Bessick of Union Hospital of Cecil County, with producers Shane Hughes of Liberty Delight Farms in Baltimore County for pork ribs; Vic Priapi of Priapi Gardens in Cecil County for habañero peppers; and llene Milburn of Milburn Orchards in Cecil County for peaches.
- Chesapeake Cobb Salad, submitted by Chef David Wells of Evolution Craft Brewing Co. Public House in Wicomico County, with producers Timothy Fields of Baywater Greens in Wicomico County for spring mix and Heirloom tomatoes; and Matt Borys of Southern Connection Seafood in Somerset County for softshell crab.
- Running Raw and Wild Beet Salad, submitted by Chef Debbi Dean-Colley of My Nature in Worcester County , with producers Eric Kleinickes of Becky’s Beanz in Worcester County for beets, shallots, onions, parsley, dill, chives, rosemary, mint, cilantro and romaine; and Janet Phillips of Backyard Bounty in Worcester County for wild edibles, plantain, clover, dandelion and sorrel.
- Goat Cheese and Silver Queen Corn Cake with Smokey Tomato Ginger Jam, submitted by Chef Bryan Davis of The Classic Catering People in Baltimore County, with producers Nick Bailey of Grand View Farm in Harford County for silver queen corn, fresh chives, and eggs; Alice Orzechowski of Caprikorn Farms in Washington County for goat cheese; and John Maniscalco of Chesapeake Greenhouse in Queen Anne’s County for Lola Rosa Baby (Batavian-style lettuce).
- Roasted New Potatoes with Arugula Basil Pesto, submitted by Chef Randall Smith of Adventist Healthcare in Washington, D.C. with producers Michael Protas of One Acre Farm in Montgomery County for new potatoes, arugula, basil and garlic.
- Prigel Family Creamery / Dough Run Blueberry Lemon Yogurt Cake, submitted by Chef Sarah Connell-Sprigg of Dough Run in Baltimore County, with producer Mandy Castillo of Prigel Family Creamery in Baltimore County for plain yogurt.
- Sweet Corn Flan with Grilled Peach and Corn Salsa, submitted by Chef Elise Wendland of The Comus Inn at Sugarloaf Mountain in Montgomery County , with producers Linda Lewis of Lewis Orchards in Montgomery County for corn; Ben Sowers of South Mountain Creamery in Frederick County for cream and eggs; and Sue Ketron of Kingsbury Orchard in Montgomery County for peaches.
- Mid-Summer Melon Agua Fresca, submitted by Chef Randall Smith of Adventist Healthcare in Washington, D.C. , with producer Michael Protas of One Acre Farm in Montgomery County for cantaloupe and basil.
The Maryland Wineries Association, the Brewers Association of Maryland, Honest Tea and Chesapeake Roasting Company are also donating products to the cookout. In addition, dairy farms on Maryland’s Best Ice Cream Trail are donating ice cream. Lyon Distilling and Blackwater Distilling will offer samplings of their spirits.
In its 2010 and 2012 Policy Choices Survey, the University of Baltimore Schaefer Center for Public Policy found that more than 78 percent of Marylanders said they want to buy produce grown by a Maryland farmer. The goal of the Buy Local Challenge is to raise awareness about the benefits of local farms and food so that Marylanders will become more familiar and more frequent consumers of fresh, local products. The Buy Local Challenge was created in 2006 by the Southern Maryland Agricultural Development Commission and has grown into a statewide initiative.
Buying locally is key to ensuring a smart, green and growing future for Maryland families. It preserves farmland, protects the environment, bolsters local economies, and provides wholesome, nutritious, great-tasting fresh food. To learn more about Maryland’s Buy Local Week Challenge and sign up to take the pledge to eat local, see: www.buy-local-challenge.com. Find local Maryland products, locate a farmers market and more online at: www.marylandsbest.net Sources of local seafood can be found at www.marylandseafood.org. Click here for more benefits of buying local.
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Notes to reporters and editors:
- The Governor’s Cookout on July 24 is by invitation only. Press is invited but must RSVP to gain entry.
- The full recipes will be made available no later than July 24 by press release, recipe book or via the MDA website. If your deadline requires access to the recipes prior to July 24 for publication over the weekend or other nearby date, please call Julie Oberg at 410-841-5888 to discuss embargoed release of the recipes. Thank you.
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