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Food and Drink

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.

Recipes from pros and prizewinners

      If there’s any day to bridge the gaping American divide, it’s Thanksgiving. On that great American feast, consensus rules. Eighty-eight percent of us report that turkey will be our Thanksgiving dish of choice, according to the National Turkey Federation. Certainly for me, one of the great pleasures of the day is the near unanimity of sharing in one great meal, all across the nation. 

Prize-winning recipes for the ­Chesapeake’s beloved bivalve

      Oysters are ours to eat again.       True, aquaculture ends the traditional summer drought, making oysters accessible all year long.
Behind the scenes at the National Oyster Cook-Off
Marty Hyson:  Smoked Chardonnay Oysters First Prize Hors D’Oeuvres; Best Presentation;  People’s Choice

Let someone else do the cooking

      Perhaps this is the year you’d prefer to give thanks for not cooking? Bay Weekly has gone hunting to report where you can eat out on Thanksgiving and what’s on the menu.   Brian Boru Buffet-served carved turkey, giblet gravy, ham, roast beef, filet of fish with lemon, shepherd’s pie; multiple side dishes; pecan and pumpkin pie, traditional Irish bread pudding.

Come April 20, the outdoor ­calendar starts filling up

         Spring is on the calendar. We had another lovely taste of warm weather last week. Yet the forecasters say not to pack away the winter gear as the thermometer struggles to reconcile with our expectations of spring.          Prepare your sacrifices to the weather gods, for as April moves forward, more and more outdoor events call us out of hibernation.          Here’s a look at some of the reasons to pray for warm weather.

South River on the Half Shell ­celebrates South River Federation’s 17 years of success — and helps fund many more

      Chesapeake Country has no shortage of Bay champions. We have conservation organizations and nonprofits from mega-sized to tiny, from those that tackle the entire Bay to those that work locally on its rivers and streams. South River Federation is a small but mighty hero of the Chesapeake.
Welcome to Bay Weekly’s annual Dining Guide, a tour of good eats and good eating.
In this ­special, 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 exotics to regionally famous wines and beers to inventive cocktails.