ANNAPOLIS — Governor Larry Hogan has announced that 15 recipes that will be featured at the 8th Annual Buy Local Cookout, which celebrates Maryland’s Buy Local Challenge Week, July 18-26, 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 16.
Southern Connection Seafood in Crisfield is one of the participants by providing crab meat for a side titled Crab, Corn and Tomato Bisque.
“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 37 recipes were submitted; and 15 were selected. First Lady Hogan and Government House chefs will provide an entrée and salad for the cookout.
All recipe submissions will be published in the 2015 Buy Local Cookout Recipes, which will include wine, beer or spirits pairing recommendations from the Maryland Wineries Association, Brewers Association of Maryland and the newly formed Maryland Distillers Guild. The cookbook will be available online when completed next month.
The following recipes were selected to be prepared at the cookout:
- “Guinea Hog” Pulled Pork Sandwich with Kale Slaw Topping, submitted by Josh Asel of Seed of Life Café in Fredrick County with producer Michael Dickson of Seed of Life Nurseries, Inc. in Fredrick County for kale, onion, celery, carrot, cilantro, parsley, black guinea hog.
- Roasted “Local” Sweet Corn and Blue Crab Gazpacho, submitted by Jason Miller of Balducci’s in Montgomery County with producers Russ Shlagel of Shlagel Farms in Charles County for tomatoes, cucumbers, sweet onions, jalapenos, shallots; and Lisa Godfrey with Godfrey Farm in Queen Anne’s County for sweet corn.
- All Scratch Maryland BLT with Old Bay Mayo and Pickled Okra, submitted by Michael Cleary of Bon Appetit Management Company / St. John’s College in Anne Arundel County with producers Jennifer Sturmer of Hummingbird Farms in Queen Anne County for tomatoes; Barbara Maniscalco of Chesapeake Greenhouse in Queen Anne County for lettuce; and Nick Bailey of Grandview Farms in Harford County for pork.
- Maryland Spicy Salad with Berry and Herbs Vinaigrette, submitted by Maribel Rodriguez of Eco City Farms in Prince George’s County with producer Margaret Morgan-Hubbard of Eco City Farms in Prince George’s County for baby lettuce, baby kale, baby arugula, tatsoi cabbage, yukina savoy, purple mizuna and Osaka mustard greens, microgreens, spring onions, honey, sage, tomatoes.
- Smokey Grilled Chicken Kabobs, submitted by Bryan Davis of The Classic Catering People in Baltimore County with producer Tom Albright of Albright Farms in Baltimore County for chicken.
- Smashed Beets with Bleu Cheese Butter, submitted by Randall Smith of Adventist Healthcare in Montgomery County with producer Michael Protas of One Acre Farm in Montgomery County for beets and cilantro.
- Crab, Corn and Tomato Bisque, submitted by David Wells of Evolution Craft Brewing Co. Public House in Wicomico County with producers Timothy Fields of Baywater Greens in Wicomico County for heirloom tomatoes; and Matt Borys of Southern Connection Seafood in Somerset County for crab.
- Grilled London Broil with Corn, Onion, and Pepper Relish, submitted by Michael Archibald of Herrington on the Bay Catering in Anne Arundel, with producers Joe Swann of Swann Farms in Calvert County for corn, peppers, onions and tomatoes; Rick Catterton of Progressive Farm in Anne Arundel County for flank steak; and Jamie Tiralla of Monnett Farms in Calvert County for flank steak.
- Meaty Pierogies with Chickpea Salad and Yogurt Feta Dip, submitted by Krista Sermon of Rogue Pierogies in Anne Arundel County with producers Deanna Tice and family of En-Tice-Ment Farm Raised Meats in Anne Arundel County for lamb and pork; and Lew Dodd of Cedar Run Farm in Queen Anne’s County for beef.
- Naptown Moules (Rules!), submitted by Teddy Harlow of BAROAK Cookhouse & Taproom in Anne Arundel County with producers Ben Folkman of Flying Dog Brewery in Frederick County for The Truth Imperial IPA; Bob Arnold of Arnold Farms in Queen Anne’s County for corn; and McConnel of Roma Gourmet Foods in Baltimore City for Roma Old Bay sausage.
- Pork Bulgogyi and Cucumber Salad, submitted by First Lady Yumi Hogan in Anne Arundel County with producer Hannah Cawley in Caroline County for pickling cucumbers.
- Sriracha Glazed Rockfish, submitted by Patty Henley of Saval Foodservice in Howard County with producers Tina Schillinger of Schillinger’s Farm in Anne Arundel County for cantaloupe and honeydew melon; and waterman Robert Coleman in Kent County for rockfish.
- Blueberry and Lemon Ice Pops, submitted by Tracy King of Cumberstone Ice Pops, LLC in Anne Arundel County with producers Chris and Tracy King of Compromise Farm in Anne Arundel County for blueberries.
- Firefly Farms Goat Cheese Cheesecake with Caramel Sauce and Grilled Black Rock Orchard Peach Compote, submitted by Doug Wetzel of Gertrude’s in Baltimore City with producers David Hochheimer of Black Rock Orchard in Carroll County for peaches; and Pablo Solanet of FireFly Farms in Garrett County for goat cheese.
- Peach and Polenta Upside Down Torte with Honey Thyme Ice Liquid Nitrogen Ice Cream, submitted by James Barrett of Azure at the Westin Annapolis in Anne Arundel County with producers Russ Shlagel Shlagel Farms in Charles County for peaches; Vinton Lawrence of Land’s End in Kent County for cornmeal; and Cloverland Green Spring Dairy in Baltimore County for milk, cream.
The Brewers Association of Maryland, Honest Tea, Maryland Distillers Guild and Maryland Wineries Association are also donating products to the cookout. In addition, dairy farms on Maryland’s Best Ice Cream Trail are donating ice cream.
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 is key to ensuring a smart, green and growing future for Maryland families. It 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, see: www.buy-local-challenge.com. Find local Maryland products, locate a farmers market and more online at: www.marylandsbest.net Sources of local seafood can be found at www.marylandseafood.org. Click here for more benefits of buying local.