Dishing Up Maryland Cookbook Now Available in Stores

Features Maryland Farmers, Local Food, Chefs and Their Recipes

ANNAPOLIS, MD (March 24, 2010) — A first-of-its-kind cookbook in Maryland featuring local Maryland products,  the farmers and watermen that grow and harvest them, and the chefs who prepare the recipes was released today at the Banneker-Douglass Museum in Annapolis.  The launch event participants included Agriculture Secretary Earl F. Hance, author Lucie Snodgrass, photographer Edwin Remsberg, Storey Publicity Director Amy Greeman, and farmers and chefs with local products and recipes featured in the book.
“We are thrilled about the launch of Dishing Up Maryland. It’s a beautiful cookbook that showcases Maryland and the diversity of our farms as well as the talented and creative chefs who incorporate our fresh, local food into their fine menus,” said Agriculture Secretary Buddy Hance. “We hope this will help to inspire more publications like this to showcase Maryland’s agricultural traditions and support our farmers.”
This new book captures the unique and delectable cuisine of Maryland with “150 recipes from the Alleghenies to the Chesapeake Bay.” Dishing Up Maryland is authored by award-winning Maryland writer Lucie Snodgrass. Stunning photography by Edwin Remsberg, himself a Maryland farmer, provides the visual counterparts to stories of the farm families and chefs featured in the book. His audio-visual profile of the author is posted online at http://remsberg.com/soundbooks/lucie_web/. John Shields, renowned chef who embodies the buy local effort, provides an insightful foreword to the book.
“I’m delighted to see a book that puts the spotlight on the Maryland farmers, watermen and chefs who work so hard to bring us fresh, local, and seasonal foods,” U.S. Senator Barbara A. Mikulski (D-Md.) said. “Dishing Up Maryland reminds us not just of Maryland’s legendary culinary offerings, but of the role we all play in sustaining a robust farm economy.”   Senator Barbara A. Mikulski, a co-host of the event, was unable to attend at the last minute due to responsibilities in Washington today.

The book, published by Storey Publishing, is available online and wherever fine books are sold.  A portion of the proceeds from the sale of the book will be donated to the Maryland’s Best program to promote the purchase of locally grown and raised products for the benefit of the State’s farmers, watermen and related businesses.

“This third book in the Dishing Up series is a welcome addition. Lucie Snodgrass’s words and Edwin Remsberg’s iconic photography combine beautifully to celebrate the foods and foodways of Maryland,” said Storey Publicity Director Amy Greeman.

The launch event, catered by Craig Sewell of A Cooks Café (Annapolis), was sponsored by the Maryland Wineries Association, Mid-Atlantic Dairy Association, Susan’s on Smith Island, Maryland Cut Flower Growers Association, and Chesapeake Bay Roasting Company.
The food included:

Arugula Pesto on Grilled Chicken Breast  Arugula Pesto recipe from One Straw Farm (Baltimore County) Arugula from Davon Crest II Farm (Talbot County) Chicken from Springfield Farm (Baltimore County)

Caramelized Tomato Soup A Cook’s Café recipe (Anne Arundel County)

Wild Mushroom Tarts Firefly Farm (Garrett County)

Shrimp Pâte Marvesta Shrimp (Dorchester County)

heese Selection Fire Fly Farms (Garrett County) Chapel’s Country Creamery (Talbot County) Palmyra Farm Cheese (Washington County) Caprikorn Farms (Washington County)

Crostini
Bonaparte Bakery (Fells Point, Baltimore)

Smith Island Cake Susan’s on Smith Island (Somerset County)

Wine Samples Maryland Wineries Association

Milk steamer delicacies Mid-Atlantic Dairy Association

Coffee Tastings Chesapeake Bay Roasting Company

Scarborough Farms (St. Mary’s County) provided the daffodils.

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