Governor Hogan Announces Local Menu for the Annual Buy Local Cookout
Signature Event Challenges All Marylanders to “Buy Local, Eat Fresh”
ANNAPOLIS, MD (June 19, 2017) – Governor Larry Hogan announced today the 22 recipes that will be featured at the 10th Annual Buy Local Cookout, which celebrates Maryland’s Buy Local Challenge Week, July 22-30, and encourages all Marylanders to eat at least one locally grown, made or harvested product each day. The cookout, which be hosted by Governor Hogan and First Lady Yumi Hogan, will be held at Government House on Thursday, July 20.
“The Buy Local Cookout is a great opportunity to showcase the many businesses that support our farmers through buying local – from grocery store chains, to distributors, restaurants and institutions,” said Governor Hogan. “Buying local gives consumers fresher, more nutritious and better-tasting food, and it helps to keep Maryland’s agricultural industry strong, diverse and sustainable. I thank all of the talented chefs who submitted recipes this year.”
Earlier this year, Governor Hogan invited teams of local chefs and producers to submit original recipes that highlight the diversity of Maryland products. Some 45 recipes were submitted; and 19 were selected. First Lady Yumi Hogan and Government House chefs will provide an entrée and dessert for the cookout.
Recipes were selected based on availability of ingredients, geographic representation, maximum use of local ingredients and creativity. This year also features recipes by student chefs from Annapolis High School, Northeast High School, Anne Arundel Community College, and University of Maryland Eastern Shore at the Universities at Shady Grove.
All recipe submissions will be published in the 2017 Buy Local Cookout Recipes, which will include wine, beer or spirits pairing recommendations from the Maryland Wineries Association, Brewers Association of Maryland and the Maryland Distillers Guild. The cookbook will be available online when completed next month.
The following recipes were selected to be prepared at the cookout:
- Blackberry-Eyed Susan Spritzer, submitted by Christine Lathrop of The Culinary Club at Anne Arundel Community Collegein Anne Arundel County with producer Walter Russell of Russell Farms in St. Mary’s County for blackberries.
- Eastern Shore Caviar, submitted by Fran Freeberg of Annapolis High School ProStart Culinary Team in Anne Arundel County with producers Deana Tice of En-Tice-Ment Farm Raised Meats in Anne Arundel County for eggs; Chris Grava of Annapolis Seafood in Anne Arundel County for crabmeat; and Gina Schillinger of Schillinger Farm in Anne Arundel County for tomatoes, red onions, scallions, and spinach.
- Honey and Old Bay Fried Pork Belly over Corn Grits and Tomato Powder, submitted by Michael Archibald of Herrington on the Bay Catering in Calvert County with producers Deana Tice of En-Tice-Ment Farm Raised Meats in Anne Arundel County for pork belly; and Joe-Sam Swann of Swann Farms in Calvert County for corn and tomatoes.
- Irish Spiced Beef with Cucumber Pickles, Microbeets and Honey Mustard, submitted by Kevin Duffy of Galway Bay Irish Restaurant in Anne Arundel County with producers Gigi Marescu of Power Plants Microgreens in Anne Arundel County for microbeets; Gina Schillinger of Schillinger Farm in Anne Arundel County for cucumbers; Ed Burchell of Roseda Black Angus Farm in Baltimore County for beef; Lee and Neil Vosters of Randalia Farm in Cecil County for honey; and RAR Brewing in Dorchester County for NapTown Brown Ale.
- Ocean City Scallops with Deconstructed Ratatouille, submitted by David Wells of Evolution Craft Brewing Company – Public House in Wicomico County with producers Mark Hoos of Congressional Seafood in Anne Arundel County for day boat scallops; and Andy Holloway of BayWater Heirlooms in Wicomico County for heirloom squash, eggplant, and tomatoes.
- Roasted Tomato and Corn Soup with Crab, submitted by Julius Adam Sanders of Jules Restaurant in Worcester County with producers Dwight Marshall of Smith Island for crabmeat; and Tim Fields of BayWater Heirlooms in Wicomico County for heirloom tomatoes.
- Smoked Summer Squash Caponata with Chèvre on Toast, submitted by Elise Wendland of The Comus Inn at Sugarloaf Mountain in Montgomery County with producers Linda Lewis of Lewis Orchards in Montgomery County for zucchini, summer squash, tomatoes, and onions; and Wayne Cullen of Cherry Glenn Farms in Montgomery County for chèvre.
- Crab Pickles, submitted by Robert Bonner of Caney Creek Catering Company in Calvert County with producer Bernie Fowler, Jr. of Farming 4 Hunger in Charles County for cucumbers and peppers.
- Kale Caesar Salad, submitted by Jes Clay of Shift in Allegany County with producer Hana Yoder of Savage River Farm in Garrett County for kale and garlic.
- Spicy Fresh Corn Salsa, submitted by Kevin Cauthorne of Myth and Moonshine in Baltimore City with producer J.T. Albright of Albright Farms in Baltimore County for corn, bell peppers, and red onion.
- Albright Farm’s Meatloaf, submitted by Kevin Cauthorne of Myth and Moonshine in Baltimore City with producer J.T. Albright of Albright Farms in Baltimore County for ground beef, eggs, bell peppers, and white onion.
- Blackened Chesapeake Bay Puffer Fish Tacos with Peach Slaw and Cilantro Avocado Mousse, submitted by Kurt Peter of Azure/Westin Annapolis in Anne Arundel County with producers Jenn Sturmer of Hummingbird Farms in Caroline County for tomatoes; Russ Shlagel of Shlagel Farms in Charles County for peaches; and J. McDonnell & Co. in Howard County for Chesapeake Bay puffer fish.
- Edgar Allan Po’ Boys, submitted by Michael Santos of The Culinary Club at Anne Arundel Community College in Anne Arundel County with producer Tal Petty Hollywood Oyster Company, LLC in Mary’s County for oysters.
- Grilled Persian-Style Kofta BBQ with Tomato Shirazi and Mujaddara Salads , submitted by Michael Cleary of Bon Appétit Management Company at St. John’s College in Anne Arundel County with producers Mike Brannon of Roseda Black Angus Farm in Baltimore County for beef; Jenn Sturmer of Hummingbird Farms in Caroline County for tomatoes; and Ginger Meyers of Evermore Farms in Carroll County for lamb.
- Pistachio-Crusted Rockfish with Tomato Concassé, submitted by Lenore Martin of Northeast High School ProStart Culinary Team in Anne Arundel County with producer Kent Island Crab Company in Anne Arundel County for rockfish.
- Sauerkraut and Mushroom Pierogies with Smoked Kielbasa Hash, submitted by Krista Sermon of Rogue Pierogies in Anne Arundel County with producer Lew Dodd of Cedar Run Farm in Queen Anne’s County for kielbasa.
- Spicy Chicken BBQ, submitted by First Lady Yumi Hogan with producers Allen Harim in Sussex County (Delaware) and Perdue Farms, Inc. in Wicomico County for chicken.
- Tadoori Style Rabbit, submitted by Keshav Poudel of Hospitality and Tourism Management of University of Maryland Eastern Shore at the Universities at Shady Grove in Montgomery County with producer Shane Hughes of Liberty Delight Farm in Baltimore County for rabbit.
- Wild Blue Cat Cakes, submitted by David Fye of Congressional Seafood Co. in Anne Arundel County with producer Jamie Bowling of Charles County for wild blue catfish.
- Cantaloupe, Basil and Honey Sorbet, submitted by Government House Chefs Medford Canby, Matthew Milani, and Buzz Porciello with producers Karl Shlagel of Shlagel Farms in Charles County for cantaloupe; Brenda Conti of The Herbal Touch in Anne Arundel County for basil and Government House beekeeper Susan Langley for honey.
- “Hon”-ey and Lavender Panna Cotta with Blueberries and Itty Bitty Meringue Cookies, submitted by Louise Nielsen of The Culinary Club at Anne Arundel Community College in Anne Arundel County with producer Jim Morrison of Historic Hancock’s Resolution in Anne Arundel County for lavender and honey.
- Summer Party Peach Pies, submitted by Nicole Paterson of Neat Nick Preserves with producer RJ Caulderof Breezy Willow Farm at Hopkins Spring in Howard County for peaches.
The Brewers Association of Maryland, Maryland Distillers Guild, Maryland Wineries Association, Honest Tea, George’s Mixes and Greenstreet Nursery are also donating products to the cookout. In addition, dairy farms on Maryland’s Best Ice Cream Trail will donate ice cream. Musical entertainment will be provided by the Geckos.
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 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, visit the official website. Find local Maryland farm and seafood products, locate a farmers market and more online at Maryland’s Best.
Click here for more benefits of buying local.
# # #
Notes to reporters and editors:
- The Governor’s Cookout on July 20 is by invitation only. Press is invited, but must RSVP to Jason Schellhardt at email@example.com, 410-841-5889.
- The full recipes will be made available no later than July 20 by press release, recipe book or via the Maryland Department of Agriculture website. If your deadline requires access to the recipes prior to July 20 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.
Follow Maryland Department of Agriculture on Twitter @MdAgDept and use #BuyLocalCookout