Monday, November 21, 2011

Exploring Maryland's Chesapeake Bay, part 2

Food is a big part of the Chesapeake Bay story, from crab pots and oyster farms to fine French cuisine and Amish shoe fly pies.

Foodies will revel in the well-entrenched slow cooking, locally accessed, sustainable products and organic farming movements.

Rod 'N' Reel's excellent Crab Cake Sandwich.
You won't go wrong with Ruddy Duck's crab cake.
You can survey Maryland crab cakes to find the best. My search over a brief three-day period turned up divine to inedible and everyone I talked to had a favorite place I didn't have time to try.

Of the few I was able to try, Rod 'N' Reel and Ruddy Duck Brewery and Grill in Solomons served up my faves.  

Chef Jafres gives a demonstration.

Chef Loic Jaffres whips up divine French fare and serves some very drinkable Maryland wines at Cafe des Artistes in Leonardtown.

Chef Obal shows how to stir up a good low country roux.
Chef Charleen Obal serves good low country fare at Saphron Restaurant in Prince Frederick.

Amish shoe fly pie varies from cook to cook.
About 300 Amish and Mennonite families live in St. Mary's County where back roads come with wide shoulders for their horse and buggies. To find their unique fare and products, try Zimmerman's Greenhouse and Produce in Leonardtown for Mennonite-crafted work; Loveville Produce Auction in Loveville; Farmers Market & Auction and North St. Mary's County Farmers Market in Charlotte Hall for Amish goods.


Post a Comment