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Food and Drink

Latin-themed market opens Saturdays in August and September

      A new farmers market with a Latin flavor opens in Annapolis next week. As well as fruits, vegetables, flowers and plants from local farms, Mercado Hilltop will sell handicrafts, piñatas, art and more. The open-air market starts August 10 in the parking lot of the Salvation Army on Hilltop Lane. The market will be open, weather permitting, every Saturday through September 28.

Local family adds meat to your Eat Local repertoire

     Fourth-generation Anne Arundel County farmer Deana Tice wants to bring out the carnivore in your locavore.       “Most families don’t have the farm connection any more. Everyone needs to know where food comes from and how it’s raised,” she says. So Tice has made it her mission to “share our farm and agricultural lifestyle as much as possible.”

How to ace summer’s BBQ competition

 

     Step outside on any warm Maryland evening, and there is a very good chance you will find the aroma of food cooking on a neighbor’s grill. We have a love affair with grilling and barbecuing. Almost six percent of us grill more than once a week.

New Crooked Fest is an old school good time

A Bay Weekly conversation with Crooked Crab Brewery founder Daniel Messeca

 

Bay Weekly Crooked Fest June 1 is a whole new entry in Chesapeake Country’s calendar of festivals. Tell us its story. Daniel Messeca My partners in Crooked Crab Brewery and I wanted to create a really fun event to celebrate our other two great loves besides beer: music and community.

2019 love stories get no help from SweetHearts

       Valentine’s Day is estimated to generate more than $1.8 billion in candy sales. Most popular of those candies are conversation hearts, the little hearts with cute sayings on them: Be Mine, Marry Me. Even heart-shaped boxes of chocolates were overtaken by the little sugar hearts.          Now SweetHearts, the most popular brand of the most popular Valentine’s candy, are no longer being made.
      Welcome to Bay Weekly’s ­annual Dining Guide, a tour of good eats and good eating. In this ­special issue, you’ll visit the many restaurants, delis, groceries and seafood markets whose advertising in our pages brings you Bay Weekly 52 weeks of each year. Most are locally owned, and all are in our neighborhoods.
      Each is unique in its offerings — from fin- and shellfish fresh from the Bay to fine beef to satisfying preparations and presentations whether homestyle or exotic to regionally famous wines and beers to inventive cocktails.
     Read, explore, enjoy — and as you taste your way to new knowledge, please say I read about you in Bay Weekly.
Angelina’s Italian Kitchen What’s your story?          Angelina’s Italian Kitchen, located on Route 214 in Edgewater, is a small, quaint carryout with four tables should you choose to eat in. Named after the owner’s great-grandmother, Angelina Canestra, who found so much joy in cooking for family and friends, the restaurant prides itself in serving all homemade Italian food daily. 

They’re at their best when it’s cold

      The oyster, Chesapeake Bay’s favorite bivalve, is never more delicious than when the weather and the water are cold. The supply is so close at hand that oyster fanciers of Chesapeake Country can often choose them by their terroir.      Here’s your guide to finding fresh oysters here in Chesapeake Country and how they’re served. Enjoy!     Annapolis

Port of Leonardtown Winery takes Governor’s Cup

       Awards season in Hollywood rewards performance of one kind. Here in Chesapeake Country, we’re rolling out the red carpet for performance of another kind: wine making.          Last August, 80-some state wineries put their best wine forward in hopes of earning the esteemed Governor’s Cup. The Cup is the highest honor in the annual wine competition hosted by the Maryland Wineries Association.

Galway Bay makes a splash big enough to celebrate 20 years

      It takes an Irish boat and crew to ferry beer across the Chesapeake. They won’t be dying the Chesapeake green — as the Irish of Chicago dyed the Chicago River for St. Patrick’s Day — but they’ll be transforming the Bay into an Irish Channel to bring Galway Bay its special 20th anniversary brew. 

This couple sets the bar high for local eateries

     It’s a rare week at Bay Weekly when we don’t get a press release proclaiming the opening of a regional or national chain restaurant. The release is a metaphor for the restaurant it touts. Produced at a corporate headquarters far away, with minor changes to make it appear local, it touts a menu and food you could just as easily find in Columbus, Ohio.