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Governor and First Lady O’Malley Host Sixth Annual Buy Local Cookout; Governor Celebrates “Buy Local Challenge” Week July 20-28 with cookout featuring local products, local recipes, local chefs

ANNAPOLIS, MD – Governor Martin O’Malley and First Lady Katie O’Malley hosted the sixth annual Buy Local Cookout at Government House this evening and officially recognized Maryland’s Buy Local Challenge Week, which encourages Marylanders to incorporate at least one locally grown, produced or harvested product into their meals each day. Governor O’Malley designated July 20-28 as “Buy Local Challenge Week” 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.

“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,” said Governor O’Malley. “Katie and I challenge our fellow Marylanders to find local farmers markets and purchase locally grown products for their favorite dishes.”

The Buy Local Challenge, created in 2006 by the Southern Maryland Agricultural Development Commission, has grown into a statewide initiative that has continued to grow. In its 2010 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.

“Today, there are 144 farmers’ markets in Maryland and more demand for local products than ever before,” said Agriculture Secretary Buddy Hance. “We are working hard to connect local producers with local consumers, and we invite everyone to check our searchable database at to find the local products and markets near them.”

In March, Governor O’Malley invited teams of chefs and at least one farmer, waterman or producer to submit recipes featuring locally grown, raised or harvested ingredients. Of the 25 recipes submitted by chef/producer teams, 14 were selected for the cookout based on their creativity, availability of ingredients, geographic representation, and maximum use of local ingredients. Government House chefs will provide two additional dishes for the cookout.

All recipe submissions have been compiled and published in the 2013 Buy Local Cookout Recipes, which includes wine paring recommendations from the Maryland Wineries Association. The cookbook is available online here.  

In addition to the selected chefs and producers, several enterprises donated products for the cookout, including Honest Tea, Roseda Farm, Firefly Farms, and Chesapeake Bay Roasting Company. Also, Maryland Wineries Association, Amber Fields Malting and Brewing, Monocacy Brewing Company and Milkhouse Brewery at Stillpoint Farms donated or provided samples of beverages.

Five creameries on Maryland’s Best Ice Cream Trail also donated ice cream, including Prigel Family Creamery (Baltimore County), Kilby Cream (Cecil County), Keyes Creamery (Harford County), South Mountain Creamery (Frederick County), and Misty Meadows Farm Creamery (Washington County).

Attendance at the cookout is by invitation only. The guest list includes agricultural leaders, producers, chefs, buyers from groceries, restaurants and institutions; and “buy local” advocates.

Recipes featured at the cookout are below. View them by county.

Appetizer: English Pea Toast with Pickled Ramps

  • Chef: Chris Becker, Bagby Restaurant Group (Baltimore) 
  • Producer: Cunningham Farms – pickled ramps, English peas, micro greens and radishes (Baltimore County)

Appetizer: Maryland Corn Fritters with Tomato Salsa

  • Chef: Katie Moose, Conduit Press (Talbot County)
  • Producer: Michelle Wright of Wright’s Market – corn, tomatoes, peppers, cilantro, green onions, garlic (Wicomico County)

Appetizer: Rockfish Sausage with Heirloom Tomato and Roasted Corn Relish

  • Chef: James Barrett, Azure Restaurant at the Westin Annapolis (Anne Arundel County)
  • Producer: Arnold Farms – tomatoes, corn, pepper and onions (Queen Anne’s County)

Salad/Side Dish: Deviled Eggs with Smoked Bacon, Farm Fresh Yogurt and White Balsamic Glaze In Bibb Lettuce Wraps

  • Chef: Craig Sewell, A Cook’s Café (Anne Arundel County)
  • Producer: David Smith of Springfield Farm – eggs and smoked bacon (Baltimore County) 
  • Producer: Bobby Prigel of Prigel Family Creamery – plain yogurt (Baltimore County) 
  • Producer: Baywater Greens – hydroponic bibb lettuce (Wicomico County)

Salad/Side Dish: Stuffed Zucchini

  • Chef: Travis Szerensits, The Manor Tavern (Baltimore County) 
  • Producer: Jon Shaw, BaltimOrganic – heirloom tomatoes and radish (Baltimore County)

Salad/Side Dish: Cucumber and Watermelon Salad with Maple Thyme Vinaigrette

  • Chef: Daniel Elardo, Zeffert & Gold Catering (Baltimore) 
  • Producer: Bartenfelder Farms – cucumbers, watermelon, thyme (Baltimore County) 
  • Producer: Lindemann’s Apiary – honey (Carroll County)
  • Producer: Distillery Lane Ciderworks – apple cider vinegar (Frederick County)
  • Producer: S & S Maple Camp – maple syrup (Allegany County)

Entrée: Bison Ravioli in Bay Blue Mornay Sauce

  • Chef: David Hayes, Bistro St. Michaels (Talbot County)
  • Producer: Holly Foster, Chapel’s Country Creamery – milk, garlic and chive chedder and bay blue cheese (Talbot County)
  • Producer: Bill Edwards, SB Farms – bison roast (Dorchester County) 
  • Producer: Baywater Greens – micro greens – arugula and red russian kale (Wicomico County)

Entrée: Chesapeake Soft Crab with Road Stand Relish

  • Chef: Paul Bartlett, Phillips Crab Deck (Annapolis)
  • Producer: John Walton, Walton’s Seafood – Maryland soft crabs (Charles County)
  • Producer: Piscataway Farms – tomatoes and cucumbers (Prince George’s County)

Entrée: Gunpowder Farms Bison Burger with Smoked Bacon, Goat Cheddar, Marinated Tomato, and Hot Mix

  • Chef: Bradley Willits, B&O American Brasserie (Baltimore) 
  • Producer: Trey Lewis, Gunpowder Bison & Trading Co. – ground bison (Baltimore County) Producer: Alice Orzechowski, Caprikorn Farms – goat cheddar cheese (Washington County)
  • Producer: Denzell Mitchell, Five Seed Farms – tomatoes (Baltimore City)
  • Producer: Steve Blaes, Full Circle Urban Farms – micro hot mix (Baltimore City)

Entrée: Honey Brined Smokey Rub Chicken with Quick Pickle Salad and Chesapeake Lettuce Bouquet

  • Chef: Bryan Davis, The Classic Catering People (Baltimore County) 
  • Producer: Jesse Albright, Albright Farms – chicken and cucumbers (Baltimore County) 
  • Producer: Barbie Maniscalco, Chesapeake Greenhouse, LLC – lettuce (Queen Anne’s 
  • Producer: Jim Roberts, Bees By The Bay – honey (Baltimore County)

Entrée: Chesapeake Crabcake with Corncake, Eastern Shore Melon Salad

  • Chef: Martin Saylor, Coastal Sunbelt Produce Company (Howard County) 
  • Producer: Margaret Frothingham and Bob Arnold, Arnold Farms – corn, onions, herbs, watermelon, cantaloupe, peppers, and cucumbers (Queen Anne’s County) 
  • Producer: Rich Evanusa, Beach to Bay Seafood – crabmeat (Somerset County)

Entrée: Tandoori Beef with Honeydew Tzatziki

  • Chef: Medford Canby, Cathy Ferguson, and Charles (Buz) Porciello, Government House (Anne Arundel County) 
  • Producer: Roseda Beef – beef tenderloin (Baltimore County) 
  • Producer: Bobby Prigel, Prigel Family Creamery – plain yogurt (Baltimore County)

Dessert: Gertrude’s Charolettetown Farm Ricotta Doughnuts with Peach Caramel Sauce

  • Chef: Douglas Wetzel, Gertrude’s (Baltimore) 
  • Producer: Pam Miller, Charlottetown Farm – fresh goat ricotta (Baltimore County) 
  • Producer: Emily Zaas, Black Rock Orchard – peaches (Carroll County) 
  • Producer: Valerie Smith, Springfield Farm – eggs (Baltimore County)

Dessert: Honey and Goat Cheese Ice Cream

  • Chef: Medford Canby, Cathy Ferguson, and Charles (Buz) Porciello, Government House (Anne Arundel County)
  • Producer: Firefly Farms – chevre goat cheese (Garrett County)

Beverage: Mint and Sage Lemonade

  • Chef: Dana Sutton, Evensong Farm (Washington County) 
  • Producer: Julie Stinar, Evensong Farm – herbs (Washington County).

Beverage: Richardson’s Watermelon Sorbet Wine Float with Lime Pepper Foam

  • Chef: Ben Simpkins, Richardson Farms (Baltimore County) 
  • Producer: Les Richardson of Richardson Farms – watermelon (Baltimore County)
  • Producer: Susan Renner of Boordy – ice wine (Baltimore County)

For more information, including cookbooks, fact sheets, menu stats and more, visit here.

Find local Maryland products, locate a farmers market and more at Maryland’s Best


Contact Information

If you have any questions, need additional information or would like to arrange an interview, please contact:
Jessica Hackett
Director of Communications
Telephone: 410-841-5888