view counter

 

Your guide to Chesaeake Country's freshest produce and more!

Bay Bites Q&A

Chef Michael Archibald of ­Herrington on the Bay and Honey’s Harvest

What inspires you?
    The greatest menu inspirations for me come from local produce and meats. I love traveling to farms, buying fresh items and then going back to the kitchen to create something new (see recipe).

What’s your culinary background?
    I have a culinary arts degree from Johnson and Wales University in Providence, Rhode Island.

Where do you eat on a night off?
    Dine in. I enjoy teaching my wife the tricks of the trade.

Where do you eat on a night out?
    Woodberry Kitchen in Baltimore. They have great local food and drinks.

Outside of work, what do you do for fun?
    I love to run, I am a big basketball and football fan, and I enjoy dinner out with friends.

What’s new?
    Honey’s Harvest is now serving Homebaked Italian Bread Pizza not only on Fridays but also Saturdays from 11am to 8pm.

Crab, Corn and Tomato Salad

1 tbsp. lemon zest
5 tbsp. lemon juice
1 tbsp. extra virgin olive oil
1 tsp. honey
½ tsp. Dijon mustard
1 cup white corn
¼ cup fresh basil chopped
¼ cup red bell pepper chopped
2 tbsp. red onion diced
1 lb. jumbo lump crabmeat
2 cups grape tomatoes halved
1 cup vine ripe tomatoes chopped
Salt & pepper to taste

    Combine zest, 3 tablespoons juice, and next 3 ingredients in a large bowl, stirring well with a whisk. Season with salt and pepper to taste.
    Add remaining ingredients and refrigerate for 30 minutes to blend the flavors.
    Place in a decorative bowl. Serve chilled.


Got a tasty tip for next week’s Dish? Email Lisa Knoll at thedish@bayweekly.com.