Governor Hogan Announces Menu for the Annual Buy Local Cookout
Signature Event Challenges All Marylanders to “Buy Local, Eat Fresh”
ANNAPOLIS, MD—Governor Larry Hogan today announced the 16 recipes that will be featured at the 12th Annual Buy Local Cookout, which celebrates Maryland’s Buy Local Challenge Week, July 20-28, and encourages all Marylanders to eat at least one locally grown, made, or harvested product each day. The cookout, hosted by Governor Hogan and First Lady Yumi Hogan, will be held at Government House on Thursday, July 18.
“Every year, local chefs submit recipes for the Buy Local Cookout that highlight the Maryland farmers, watermen, and producers that work tirelessly to provide our state with a diverse selection of agricultural products, world-class seafood, and Maryland-made products,” said Governor Hogan. “The cookout is a great reminder of the many benefits to buying locally, and I encourage all Marylanders to join me in taking the Buy Local Challenge.”
This spring, Governor Hogan invited teams of local chefs and producers to submit original recipes that highlight the diversity of Maryland products. Over 40 recipes were submitted and 16 were selected. The First Lady 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 Crossland High School in Prince George’s County, the University of Maryland Eastern Shore at the Universities at Shady Grove, and the Chesapeake Culinary Center in Caroline County.
All recipe submissions will be published in a cookbook titled Recipes from the 2019 Maryland Buy Local Cookout, 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:
- Angels on Horseback, submitted by Peter Roskovich of Black Diamond Catering in Wicomico County with producer Ben Mumford of Mumford Shellfish in Worcester County for oysters.
- Birria de Res, submitted by Mark Fuster of the Blue Sky Bar and Grill in Frederick County with producer Mickey Wagner of Wagner Meats & Mt. Airy Locker Co. in Frederick County for brisket.
- Jalapeno and Peach Gazpacho with Blackened Chesapeake Blue Cat, submitted by Kenneth Plante of Saval Food Service in Howard County with producer Jamie Bowling of The Ellen in Charles County for Chesapeake blue catfish.
- Roasted Corn Crepes Stuffed with Maryland Blue Crab and Cheddar, submitted by Chris Cummer of the Blue Point Provision Company/Hyatt Regency Chesapeake Bay in Dorchester County with producers Kelly Jackson of Emily’s Produce in Dorchester County for corn, tomatoes, cantaloupe, mint, chives, and eggs; Jack Brooks of the J.M. Clayton Company in Dorchester County for lump crab meat; and Chapel’s Country Creamery in Talbot County for Chapel’s cheddar cheese.
- Strawberry Salsa with Cinnamon Tortilla Chips, submitted by Robert Bonner of the Caney Creek Catering Company in Calvert County with producer Bernie Fowler of Farming4Hunger in Charles County for strawberries and jalapenos.
- “Eastern Shore” Chicken Salad, submitted by David Murray and culinary students Dalesandro Santizo Roblero and Rebekah White of the Chesapeake Culinary Center in Caroline County with producers Eileen Simmons of Clayton Farms in Caroline County for tarragon and celery; Bernie Fowler of Farming4Hunger in Charles County for sweet corn; Bryan Williams of Red Acres in Kent County for butter bibb lettuce; and Delmarva Poultry Industry, Inc. for chicken.
Entrées/ Main Dish
- Banh Mi Bowl, submitted by Monica Alvarado of Bread and Butter Kitchen in Anne Arundel County with producers Oksana Bocharova of Oksana’s Produce Farm in Kent County for cucumbers, carrots, and cilantro; and Deana Tice of En-Tice-Ment Farm Raised Meats in Anne Arundel County for ground pork.
- Yumi Cooks! Boochimgae (Korean Pancakes) & Dipping Sauce, submitted by Maryland’s First Lady Yumi Hogan with producers Jesse Albright of Albright Farms in Baltimore County for potatoes; Jim Reinhardt of Nature’s Garlic Farm in Talbot County for garlic; Jessie Harding of Bartenfelder Farms in Caroline County for onions; Russ Shlagel of Shlagel Farms in Charles County for eggs; and Aubrey Vincent of Lindy’s Seafoodand Jack Brooks of J.M. Clayton Company in Dorchester County for crab meat.
- Carne Asada Cheesesteak, submitted by Kevin Cauthorne of Myth and Moonshine Tavern in Baltimore County with producer Jesse Albright of Albright Farms in Baltimore County for flank steak and red onion.
- Duck Stuffed Pork Roulade with Duck Egg Potato Gnocchi in a Creamy BBQ Sauce, Fried Sage, submitted by Jeff Fritz of Silver Wolf Private Assistance in Howard County with producer Lauren Taylor of Liberty Delights Farms in Baltimore County for duck eggs, pork loin, and pork bacon.
- Enticing All Natural Steak and Mushroom Slider, submitted by Joe and Deana Tice of En-Tice-Ment Farm Raised Meats in Anne Arundel County with producer Stacy Eckels of Windermere Farm in Anne Arundel County for specialty mushrooms.
- Flank Steak Tacos, submitted by Jordan Walker of The Front Porch in St. Mary’s County with producers Wille Goddard of Wag Meats in St. Mary’s County for flank steak and Micheal Molina of Far Cry Farms in St. Mary’s County for popcorn shoots.
- Korean Pork Tacos with Mexican Street Corn, submitted by student chefs Courtney Richardson-McMurray and Senan Groudo with culinary teacher Susan Callahan from the University of Maryland Eastern Shore at the Universities at Shady Grove in Montgomery County with producers Shane Hughes of Liberty Delight Farms in Baltimore County for shaved pork shoulder and Mark Mills of Chocolates and Tomatoes Farm in Montgomery County for corn, tomatoes, cabbage, onions, and cilantro.
- Corny Cake aka Eat your Vegetables Cake, submitted by student chefs Christopher Young, Justice Thurston, Stephen Clark, Jordyn White, Sean Rohlfs, and James Richburg with culinary teacher Muriel Homesack from Crossland High School in Prince George’s County with producer Brad Miller of Miller Farmsin Prince George’s County for corn and eggs.
- Mint Melon and Berries with Violas and Peach Shine Sabayon, submitted by Christi Lathrop of Jillian’s Fare in St. Mary’s County with producers Walter and Betty Russell of Russell Farms LLC in St. Mary’s County for honeydew melon and blackberries; Priscilla Wentworth of Anchored Roots Farm in St. Mary’s County for mountain mint and viola flowers; and Rachael Copsey of the Southern Trail Distillery in St. Mary’s County for peach moonshine.
- Peach Crumb Bars, submitted by Government House Chefs Philip Hackerman, Michael Masiello Jr., and Buz Porciello with producer Lisa Godfrey of Godfrey Farms in Queen Anne’s County for peaches; and Tony Brusco of South Mountain Creamery in Frederick County for butter.
The Brewers Association of Maryland, Maryland Distillers Guild, Maryland Wineries Association, Honest Tea, and George’s Mixes are also donating products for the event. The Maryland’s Best Ice Cream Trail will sponsor a tent at the cookout with ice cream from Kilby Cream, Prigel Family Creamery, South Mountain Creamery and Woodbourne Creamery at Rock Hill Orchard. Musical entertainment will be provided by the Geckos.
For more information about the 2019 Governor’s Buy Local Cookout or the Buy Local Cookbook, contact Karen Fedor at email@example.com or 410-841-5773.
Notes to reporters and editors:
- The Governor’s Cookout on July 18 is by invitation only. Press is invited, but must RSVP to Megan Guilfoyle at firstname.lastname@example.org or 410-841-5889.
- The full recipes will be made available no later than July 18. If your deadline requires access to the recipes prior to July 18 for publication over the weekend or other nearby date, please contact Jason Schellhardt at email@example.com or 410-841-5888 to discuss embargoed release of the recipes.
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