Governor O’Malley Announces Recipe Selections for the Buy Local Cook Out

Signature Kick-off Event Challenges All Marylanders to Eat Local Foods

ANNAPOLIS, MD (June 18, 2010) –  Governor Martin O’Malley today announced the dishes that will be featured as part of the cook out he is hosting to launch this year’s statewide Buy Local Challenge Week, July 17-25.  The recipes were submitted by chef/producer teams and selected for their creativity, availability of ingredients, geographic representation, and maximum use of local ingredients. During the week, Marylanders are challenged to eat at least one locally grown, made or harvested product each day.

“We are excited by the diversity of recipes and ingredients presented to showcase the wealth 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 expand their purchases of local products for their favorite dishes and to try some new ones. The goal of the challenge is to encourage Maryland citizens to become familiar with and buy local products, a practice that supports local economies, prevents farmland from being developed, maintains a healthy environment, and provides fresh, nutritious food for a healthy diet.

The third annual Governor’s Buy Local Cook Out will be held on Thursday, July 15 at the Government House in Annapolis by invitation only.  This year, Governor Martin O’Malley invited teams of a chef and one or more farmer, waterman or producer to submit recipes featuring locally grown, raised or harvested ingredients.  Nearly 40 recipes were submitted in the categories of appetizers, side dishes or salads, main dishes, desserts, beverages and table decorations (centerpieces).  All 40 recipe submissions, along with a few O’Malley family favorites will be published online beginning July 15.  The Maryland Wineries Association is recommending wine pairings for each recipe.
For information about the Buy Local Challenge Week and to find local products, visit MarylandsBest.net.

The following 19 recipes were selected to be prepared at the cook out. In addition to these recipes, Government House chefs will prepare a few favorites of theirs and the O’Malley family.

Appetizer:  Summer Ripe Gazpacho

•    Chef: Craig Sewell – A Cook’s Café (Anne Arundel County)

•    Producers: Sharon and David Lankford – Davon Crest II Farm, vegetables (Talbot County)

Appetizer:  Black Currant and Onion Conserve

•    Chef:  Susan Callahan – University of Maryland Eastern Shore (Somerset County)

•    Producer:  Andrea Cedro – Firefly Farms Organic, Inc., goat cheese (Garrett County)

•    Producer: Cladia Lee – Dragonfly Farms,  black merlot vinegar, currants (Frederick County)

•    Producer: Jeanna Dietz-Band – Many Rocks Farm, goat sausage (Washington County)

Appetizer:  Red Wine, Caramelized Onion, and Goat Cheese Crostini

•    Chef:  Margy O’Herron – www.hidethecheese.com (Montgomery County)

•    Producers:  Sarah O’Herron and Ed Boyce – Black Ankle Vineyards, 2006 Crumbling Rock (Carroll County)

•    Producer: Beckie Gurley – Calvert’s Gift Farm, sweet onions, garlic, thyme (Baltimore County)

•    Producer:  Tracy Kirkman – Cherry Glen Farm, Cherry Glen Chevre Cheese (Montgomery County)

•    Producers: Randy and Karen Sowers – South Mountain Creamery, unsalted butter (Frederick County)

Appetizer:  Maryland Crab and Firefly Goat Cheese Empanadas

•    Chef: Will Jones – Chef’s Expressions (Baltimore County)

•    Producer:  Conrad’s Seafood, jumbo lump blue crab (Baltimore County)

•    Producer: Joan Norman – One Straw Farms, onions (Baltimore County)

•    Producer: Chesapeake Greenhouse, thyme, cilantro, parsley (Queen Anne’s County)

•    Producer: Springfield Farm, butter (Baltimore County)

•    Producer: Firefly Farms Organic, Inc., goat cheese (Garrett County)

Appetizer:  Torched Goat Cheese Sugar-Roasted Stuffed Tomatoes

•    Chef: Jason Hall (Central Region)

•    Producer:  Tina Schlinger – Schillinger’s Farm Inc. (Papa John’s), vegetables (Anne Arundel County)

•    Producer: Strohmer’s Farm, ham (Baltimore County)

Appetizer:  Rosemary Lollipop of Maryland Beef, Onion Spaghetti, Smoky Heirloom Tomato Confit, and Spicy Micro-Greens Melange

•    Chef: Raphael Jurkovic – Tapenade Catering (Anne Arundel County)

•    Producer:  Allen Colhoun – Ivy Neck Farm, ground beef (Anne Arundel County)

•    Producer: Sara Colhoun – Ivy Brand Organic Farm, rosemary, thyme, spicy micro-greens (Anne Arundel County)

•    Producer: Shawn Sizer – The Sizer Farmstand, heirloom tomatoes, onions, garlic (Anne Arundel)

Salad:  Buffalo Oysters with Baby Arugula Three Tomato Salad, Blue Cheese Dressing

•    Chef:  Daniel Pochron – Mason’s (Talbot County)

•    Producers:  David and Sharon Lankford, John and Alex Hochmuth – Davon Crest II, baby arugula, tomatoes (Talbot County)

•    Producer:  Harris Seafood, oysters (Queen Anne’s County)

Salad:  A Study of Summer: Maryland Corn, Crab, and Tomato Salad

•    Chef:  Jerry Edwards – Chef’s Expressions (Baltimore County)

•    Producer:  Conrad’s Seafood, jumbo lump blue crab (Baltimore County)

•    Producer: Richfield Farm, silver king corn, heirloom tomatoes (Carroll County)

•    Producer: Chesapeake Greenhouse, basil (Queen Anne’s County)

•    Producer: Dragonfly Farms, Dragonfly wine vinegar (Frederick County)

Side Dish:  Hearty Garden Pasta Salad

•    Chef:  Anthony Geraci – Baltimore City Public Schools (Baltimore City)

•    Producer:  Great Kids Farm (Baltimore City)

Main Dish:  Caroline Pit Chicken

•    Chef:  Alfredo Malinis, Jr. – Level Small Plates Lounge (Anne Arundel County)

•    Producer:  John Wang – Triple J Farm, eggs, free range chickens (Caroline County)

•    Producer:  David Liker – Gorman Produce Farm, garlic, onion, scallion, herbs (Howard County)

Main Dish:  Blackened Summer Flounder (Fluke) with Braised Collards and a Cool Maryland Cantaloupe Sauce

•    Chef:  Bryan Bernstein – Saval Foodservice (Howard County)

•    Producer:  Jim Schillinger – Schillinger’s Farm Inc. (Papa John’s), cantaloupe, collards, onions (Anne Arundel County)

•    Producer: Ricky Fitzhugh – Terrapin Fish Company, fluke (Dorchester County)

Main Dish:  Line Caught Maryland Rockfish à la Bouillabaisse Sauce

•    Chef:  John Walsh Jr. – Chef’s Expressions (Baltimore County)

•    Producer:  Conrad’s Seafood, Maryland rockfish (Baltimore County)

•    Producer:  Richfield Farm, tomatoes (Carroll County)

•    Producer: Joan Norman – One Straw Farms, onions (Baltimore County)

Main Dish:  Grilled Gunpowder Bison Tenderloin with a Chili and Brown Sugar Crust

•    Chef:  Michael Costa – Chef’s Expressions (Baltimore County)

•    Producer:  Gunpowder Bison and Trading Company, bison tenderloin (Baltimore County)

Main Dish:  Washington County Head Buttin’ Goat Chili featuring Eye of Goat Beans

•    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 Farms, cheese (Washington County)

•    Producer: Danny Rohrer – DaKaRoh Farm, tomatoes and peppers (Washington County)

Dessert:  Black Currant Panna Cotta with Honey Lavender Glaze

•    Chef:  Nicole Feldhaus – Personal Chef and Line Cook, graduate of the Institute of Culinary Education in Manhattan (Baltimore City)

•    Producers: Sue Lewis and Claudia Nami – Dragonfly Farms, black currants, black currant jelly, lavender (Frederick County)

Dessert:  Baltimore-style Peach Cake with Homemade South Mountain Creamery Sour Cream Ice Cream

•    Chef:  John Shields – Gertrude’s (Baltimore City) •    Producers:  Dave Hochheimer and Emily Zaas – Black Rock Orchard, peaches (Carroll County)

•    Producer:  Randy and Karen Sowers – South Mountain Creamery, sour cream (Frederick County)

Dessert:  Grilled White Peach with Blueberry Honey Mascarpone, Granola, and Salted Caramel

•    Chef:  Robbie Jester – Harbor House Restaurant (Kent County)

•    Producer:  Wayne Lockwood – Lockbriar Farms, white peaches, blueberry honey (Kent County)

Beverage:  Cygnus Royale Blanc de Blanc Brut Sparkling Wine

•    Producer:  Ray Brasfield – Cygnus Wine Cellars and Brasfield Family Vineyard (Carroll County)

Centerpiece:  Glow Lamp with Pressed and Dried Flowers

•    Artist: Melissa Jenkins (Calvert County)

•    Producer: Linda’s Plant and Produce, flowers, greenery (Calvert County)

###

Notes to reporters and editors: 

1.    The Governor’s Cook-out on July 15 is by invitation only. Press is invited but must RSVP to gain entry.

2.    The full recipes will be made available on July 15 by press release, recipe book and Internet.  If your deadline requires access to the recipes prior to July 15 for publication over the weekend or other nearby date, please call to discuss embargoed release of the recipes.  Thank you.

Follow MDA on Twitter@MdAgDept.