ANNAPOLIS, Md. — Gov. Larry Hogan has announced the 18 recipes that will be featured at the 11th Annual Buy Local Cookout, which celebrates Maryland’s Buy Local Challenge Week, July 21-29, and encourages all Marylanders to eat at least one locally grown, made, or harvested product each day. The cookout, hosted by Gov. Hogan and First Lady Yumi Hogan, will be held at Government House on July 19.
“Our state is home to a diverse range of agricultural operations and a world-class seafood industry,” said Gov. Hogan. “The Buy Local Cookout is a great reminder of the many benefits to buying products grown and produced by Maryland farmers and watermen. I encourage all Marylanders to join me in taking the Buy Local Challenge.”
Earlier this year, Gov. Hogan invited teams of local chefs and producers to submit original recipes that highlight the diversity of Maryland products. Some 27 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 Talbot County Public Schools Culinary Arts Program, Annapolis High School ProStart Culinary Team and Caroline Career and Technology Center.
All recipe submissions will be published in a cookbook titled 2018 Buy Local Cookout Recipes, 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:
- Cornbread Crostini with Slow-Roasted Pork Belly, Peach Compote and Black and Blue Goat Cheese, submitted by Monica Becks of Bon Appétit Management Company at St. John’s College in Anne Arundel County with producers Matt Cedro of Firefly Farms in Garrett County for black and blue goat cheese; John Maniscalco of Chesapeake Greenhouse in Queen Anne’s County for microgreens and herbs; and Grandview Farms in Harford County for pork belly.
- Delmarva Oysters, submitted by Peter Roskovich of Black Diamond Catering in Wicomico County with producer Bennett Mumford of Mumford Shellfish in Worcester County for farm-raised Maryland-grown Chincoteague Salt Shaker oysters.
- Eastern Shore Ham and Cheese Sweet Potato Biscuits, submitted by Linda Brown of Talbot County Public Schools Culinary Arts Program with producers Jared and Trish Boyce of Chapel’s Country Creamery in Talbot County for artisan cheeses; Jennifer Debnam of Langenfelder Pork in Kent County for ham; Jimmy and Gina Schillinger of Papa John’s Farm in Anne Arundel County for sweet potatoes; Francis Blazjak of Caroline County for sweet potatoes; and Roy Madsen of Harris Creek Honey in Talbot County for honey.
- Miss Shirley’s Yellow Tomato Gazpacho topped with Jumbo Lump Crabmeat and Corn Relish, submitted by Brigitte Bledsoe of Miss Shirley’s Cafe in Baltimore City with producers Robin Bartenfelder of Bartenfelder Farms in Caroline County for white corn and cucumbers; and Aubrey Vincent of Lindy’s Seafood in Dorchester County for jumbo lump crabmeat.
- Smoke on the Water, submitted by Alfredo Malinis of Jailbreak Brewing Company in Howard County with producers Kevin McLaren of The Choptank Oyster Company in Dorchester County for Choptank Sweets oysters; Dave Liker of Gorman Farms in Howard County for watermelon, onions, scallions and tarragon; and Michael Sallustio of MikeGro Greens in Anne Arundel County for sweet corn microgreen shoots.
- Vegetable Cheesecake, submitted by Katie Barney of Conduit Press in Talbot County with producers Michelle and Charles Wright of Wright’s Market in Wicomico County for tomatoes, red bell peppers, squash or zucchini, basil and garlic.
- Korean-Style Pork Belly Salad, submitted by Therese Harding of The Classic Catering People in Baltimore County with producers Lisa Duff of Oak Spring Farm in Baltimore County for green beans, Boston Bibb lettuce; and Tom Albright of Albright Farms in Baltimore County for pork belly.
- Caroline Blue Catfish Taco, submitted by Shawn Harlan, Samantha Hamilton, Jordan Albrecht and Reese Trippett of Caroline Career & Technology Center’s Culinary Arts Programin Caroline County with producers Mel Hickman of Chester River Clam Company in Queen Anne’s County for Chesapeake Blue Catfish; Clayton Farms in Caroline County for cabbage, cilantro, sweet corn and tomatoes; and Harris Farms in Caroline County for tomatoes, radishes, Jalapeño, sweet corn and spring onions.
- Corn Crisp Blue Catfish with Lime Cilantro Corn Relish and Maryland YumYum Sauce, submitted by Fran Freeburg of the Annapolis High School ProStart Culinary Team in Anne Arundel County with producers Mel Hickman of Chester River Clam Company in Queen Anne’s County for Chesapeake Blue Catfish; and Lockbriar Farms of Kent County for corn, peppers and onions.
- Crab & Tomato Duo (Soft Shell Crab with Crab & Corn Ragu, Pickled Tomatoes & Tomato Coulis), submitted by David Wells of Evolution Craft Brewing Company & Public House in Wicomico County with producer Andy Holloway of Baywater Farms in Wicomico County for fish peppers and tomatoes.
- Dawson’s Lamb T-Bone with Ratatouille and White Bean Gratin, submitted by Richard Stafford of Dawson’s Market in Montgomery County with producers Mark Mills of Chocolates and Tomatoes Farm in Montgomery County for onion, zucchini, green bell pepper, red bell pepper, tomatoes and basil; and Shawn Ewbank of Rockland’s Farm in Montgomery County for lamb T-Bone chop.
- Kimchi Burger, submitted by Maryland First Lady Yumi Hogan with producers Tom Albright of Albright Farms in Baltimore County for grass-fed beef; Jason Trippett of Hoffman’s Quality Meats in Washington County for ground beef; Tim Fields of Baywater Farms in Wicomico County for Bibb lettuce; John Maniscalco of Chesapeake Greenhouse in Queen Anne’s County for Bibb Lettuce; and Robin Bartenfelder of Bartenfelder Farms in Caroline County for tomatoes.
- Maryland’s Best Burger featuring Mountain Pepper Salsa and Fresh Herb Aioli, submitted by Kevin Cauthorne of Myth and Moonshine in Baltimore City with producers Tom Albright of Albright Farms for grass-fed Beef; Joao Noroña of Chile Compeño in Baltimore City for Mountain Pepper Salsa; and Larry Hountz of City-Hydro Microgreens in Baltimore City for microgreens.
- Poblano Pork, submitted by Jesse Ramirez of JesseJay’s Latin Inspired Kitchen in Anne Arundel County with producers Aaron Kushner of MeatCrafters, Inc. in Prince George’s County for pork; and Victor Vazquez of Moctec Mexican Products in Prince George’s County for fresh tortillas.
- Slow Cooked Baby Back Ribs with Berry Bourbon BBQ Sauce, submitted by Mark Fuster of Blue Sky Bar and Grill in Frederick County with producer Mickey Wagner of Wagner Meats & Mt. Airy Locker Co. in Frederick County for baby back ribs and ground pork shoulder.
- Slow-Roasted Goat Tacos with Sweet Corn Succotash, submitted by Craig Sewell of Southern Maryland Agriculture Development Commission and Southern Maryland Meats in St. Mary’s County with producers Benson Tiralla of Monnett Farms in Calvert County for goat meat; David Paulk of Sassafras Creek Farm in St. Mary’s County for vegetables; and Nottingham Store Taqueria in Prince George’s County for tortillas.
- Blades Orchard Fruit Brioche Bread Pudding with Lyon’s Rum Sweet Cream Custard, submitted by Jordan L. Lloyd of Nauti’s Restaurant and Chesapeake Harvest in Talbot County with producers Stephen Blades of Blades Orchard in Caroline County for seasonal orchard fruits; and Jamie Windon of Lyon Distilling Company in Talbot County for rum.
- Ricotta Peach Cheesecake Bars, submitted by Government House Chefs Medford Canby, Matthew Milani and Buzz Porciello with producers Nice Farms Creamery in Caroline County for butter, milk and cream; Triple J Farm in Caroline County for eggs; and Stephen Blades of Blades Orchard in Caroline County for peaches.
The Brewers Association of Maryland, Maryland Distillers Guild, Maryland Wineries Association, Honest Tea, George’s Mixes and Greenstreet Nursery are also donating products to the cookout. Selected student teams using blue catfish in their recipe will receive product donations Chester River Clam Company. In addition, dairy farms on Maryland’s Best Ice Cream Trail will provide ice cream. Musical entertainment will be provided by the Geckos.
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 official website. Find local Maryland farm and seafood products, locate a farmers market and more online at Maryland’s Best.
— Maryland Department of Agriculture