Governor Hogan Announces Local Menu for the Annual Buy Local Cookout
ANNAPOLIS, MD (June 23, 2016) – Governor Larry Hogan announced today the 18 recipes that will be featured at the 9th Annual Buy Local Cookout, which celebrates Maryland’s Buy Local Challenge Week, July 23-31, and encourages all Marylanders to eat at least one locally grown, made or harvested product each day. Recipes for the event, submitted by teams of Maryland chefs and producers, were selected for their availability of ingredients, geographic representation, maximum use of local ingredients and creativity. The cookout, which be hosted by Governor Hogan and First Lady Yumi Hogan, will be held at Government House on Thursday, July 21. “The Buy Local Cookout is a great opportunity to showcase the many businesses that support our farmers through buying local – from grocery store chains, to distributors, restaurants and institutions,” said Governor Hogan. “Buying local gives consumers fresher, more nutritious and better-tasting food, and it helps to keep Maryland’s agricultural industry strong, diverse and sustainable. I thank all of the talented chefs who submitted recipes this year.”
Earlier this year, Governor Hogan invited teams of chefs and producers to submit original recipes that highlight the diversity of local products. Some 45 recipes were submitted; and 17 were selected. First Lady Yumi Hogan and Government House chefs will provide an entrée and dessert for the cookout.
All recipe submissions will be published in the 2016 Buy Local Cookout Recipes, which will include wine, beer or spirits pairing recommendations from the Maryland Wineries Association, Brewers Association of Marylandand 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:
- Chesapeake Chevre Deviled Egg in Arugula Nest, submitted by Nancey Veldran of Caprikorn Farms in Washington County with producers Alice Orzechowski of Caprikorn Farms in Washington County for Chesapeake Bay Blend Chevre; Tom Cunningham of Mary’s Land Farm in Howard County for eggs and bacon; and Steve Goertemiller of Big White Barn in Frederick County for arugula and chives.
- Fried Green Tomato & Crab Napoleon, submitted by David Wells of Evolution Craft Brewing Public House in Wicomico County with producers Laura Holland of Chesapeake Bay Farms in Worcester County for cheddar cheese and cream cheese; Charles Wright of Wright’s Market in Wicomico County for corn; Tim Fields ofBaywater Greens in Wicomico County for lettuce and herbs; and E. Phillips & Sons, Inc. for crabmeat.
- Galway Bay Naptown Oysters & Brown Ale Mignonette, submitted by Kevin Duffy of GalwayBay Irish Restaurant in Anne Arundel County with producers J.T. Merriweather of Realalerevival Brewing Co. in Dorchester County for Naptown Brown Ale; Gigi Marescu of Power Plant Microgreens in Anne Arundel County for micro chives; and Patrick Hudson of True Chesapeake Oyster Co. in St. Mary’s County for Skinny Dipper oysters.
- Mary(land) Had A Little Lamb, submitted by Craig Sewell of A Cook’s Café in Anne Arundel County with producers Jean-Francoise Seznec ofHollywood Farm in Anne Arundel County for ground lamb; David Smith of Springfield Farm in Baltimore County for eggs; and Bobby Prigel ofPrigel Family Creamery in Baltimore County for yogurt.
- Tomato and Manchego Crostini, submitted by Chad Sargent of Chad’s BBQ in Anne Arundel County with producer Marco Ridge Farm in Anne Arundel County for tomatoes.
- Grilled Peach & Pecan Salad with Orange-Citrus Vinaigrette, submitted by Gwyn Novak ofNo Thyme to Cook in Calvert County with producer Bernie Fowler, Jr. of Farming 4 Hunger in Charles County for lettuce and Joe-Sam Swann, Swann Farms in Calvert County for peaches.
- Watermelon Salad with Feta, Thai Basil, and Chile-Lime Vinaigrette, submitted by Alan Morgan of Whole Foods Market in Anne Arundel County with producers B and K Farm in Dorchester County for watermelon and Koinonia Farm in Baltimore County for Thai basil.
- Fingerling Potato Salad with Charred Sweet Corn and Dill, submitted by David Murray ofChesapeake Culinary Center in Caroline County with producer Wayne Cawley of Plain Wayne Farms in Caroline County for fingerling potatoes, dill, and sweet corn.
- Apple Berry Pork Slider with Roasted Jalapeno Slaw, submitted by Aaron Bessick of Union Hospital of Cecil County in Cecil County with producers Shane Hughes of Liberty Delight Farmsin Baltimore County for pork shoulder; Vic Priapi ofPriapi Gardens in Cecil County for raspberries, honey, jalapeno peppers, cabbage, and carrots; and Ilene Milburn of Milburn Orchards in Cecil County for Granny Smith apples.
- Beef Bulgogi with Romaine Lettuce and Napa Cabbage Mixed Salad, submitted by First Lady Yumi Hogan with producers Mike Brannon ofRoseda Black Angus Farm in Baltimore County for beef coulotte; and Tim Field of Baywater Greens in Wicomico County for romaine lettuce.
- Crispy Pork & Pickles with Maryland Corn Spoonbread, submitted by Michael Cleary of Bon Appétit at St. John’s College in Anne Arundel County with producers Nick Bailey of Grandview Farms in Harford County for pork belly; John Maniscalco of Chesapeake Greenhouse in Queen Anne’s County for lettuce greens; and Jennifer Sturmer of Hummingbird Farms in Caroline County for cherry tomatoes.
- Fire Roasted Chicken with Mexican Street Corn, submitted by Michael Archibald ofHerrington on the Bay Catering in Anne Arundel County with producers Joe-Sam Swann of Swann Farms in Calvert County for tomatoes, peppers, and corn; John VanAlstine of VanAlstine Seafood and Farms in Calvert County for chicken; and Deanna Tice of En-Tice-Ment Farms in Anne Arundel County for chicken.
- Miss Shirley’s Chesapeake Cheeseburger Slider, submitted by Brigitte Bledsoe of Miss Shirley’s Café Annapolis, Inner Harbor & Roland Park with producers Ed Burchell of Roseda Black Angus Farm in Baltimore County for ground beef; Michael Creek of Palmyra Farm in Washington County for Chesapeake cheddar cheese; and Gary Rosendorff of Rosendorff’s Artisan Bakery in Baltimore City for mini challah slider rolls.
- Open-Faced Soft Crab BLT, submitted by George Betz of Boatyard Bar & Grill in Anne Arundel County with producer Pat Mahoney of Wild Country Seafood in Anne Arundel County for soft shell crabs.
- Seared Rockfish with Seared Red Corn Polenta Cake and Succotash, submitted by Kurt Peter ofAzure/Westin Annapolis Hotel in Anne Arundel County with producer Vint Lawrence in Kent County for Floriana Red Corn; Shlagel Farms in Charles County for corn; Hummingbird Farms in Caroline County for tomatoes; Baywater Greens in Wicomico County for fresh herbs; and local watermen for rockfish.
- Slow-Cooked Pork Taco with Watermelon Salsa, Arugula and Crema, submitted by Sabrina Sexton of Sabrina In the Kitchen in Kent County with producers Theresa Mycek of Colchester Farmin Kent County for watermelon, arugula, cilantro, chili peppers, and honey; and Kim Wagner of Black Bottom Farm in Kent County for pork.
- Thai Turkey Meatballs with Asian Slaw, submitted by Justin Kay of Dawson’s Market in Montgomery County with producers Mark Mills ofChocolates & Tomatoes in Montgomery County for cabbage, onion, carrot, basil, cilantro, and ginger; and B.J. Radhe of Maple Lawn Turkey Farms in Howard County for ground turkey.
- Bryce’s Fruit Tart, submitted by Bryce Taylor of Baltimore City with producers Butler’s Orchard in Montgomery County for raspberries; Baugher’s Orchard in Carroll County for cherries and peaches; and Blueberry Gardens in Montgomery County for blueberries.
The Brewers Association of Maryland, Honest Tea,Maryland Distillers Guild, Maryland Wineries Association,Roseda Beef and Greenstreet Nursery are also donating products to the cookout. In addition, dairy farms onMaryland’s Best Ice Cream Trail are donating ice cream. Musical entertainment will be provided by Robbie Booth, a country recording artist from Southern Maryland.
In its 2010 and 2012 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. The goal of the Buy Local Challenge is 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. The Buy Local Challenge was created in 2006 by the Southern Maryland Agricultural Development Commission and has grown into a statewide initiative.
Buying locally preserves farmland, protects the environment, bolsters local economies, and provides wholesome, nutritious, great-tasting fresh food. To learn more about Maryland’s Buy Local Week Challenge and sign up to take the pledge to eat local, visit the officialwebsite. Find local Maryland products, locate a farmers market and more online at Maryland’s Best. Sources of local seafood can be found at the Maryland Seafoodwebsite.