• In the News
  • Historic Buyboat Finds New Home in Solomons

    After more than 15 years in Baltimore and Washington, the historic Chesapeake Bay buyboat Half Shell is making her way to Solomons Island. From her new home at No Thyme to Cook (formerly Bowen’s Inn), Half Shell will offer seasonal all-you-can-eat crab feasts and oyster scalds aboard her deck while cruising the scenic Patuxent River. She will also be available for private charters, school groups, weddings, nautical hayrides, scotch & cigar tastings, wine & beer pairings, and much more.

    “We believe she will be a fabulous addition to life on Solomons Island,” said Gwyn Novak, No Thyme to Cook chef and owner. “Restaurants are wonderful, but dining aboard the Half Shell will be a completely unique experience unlike any other in the area. We’re so excited to introduce this beautiful historic boat to the Southern Maryland community.”

    Built in 1928 in Perrin, Virginia, the Half Shell has been running environmental education tours with the Living Classrooms Foundation for the last 15 years. Just like the Calvert Marine Museum’s W.B. Tennison, the Half Shell is what’s known as a buyboat. Long before tractor trailers took over their job on land, buyboats would purchase (literally “buy”) oysters and fish from watermen as they were working and bring them into port to sell. In between seafood hauls, they were loaded down with watermelons, tomatoes and pumpkins – making their way up and down the Bay. And as large, open decked boats, they’re the perfect choice for recreational cruises. The Half Shell is U.S. Coast Guard certified, 54’ long, and ready to carry up to 42 passengers.

    The Half Shell will leave the port of Baltimore for her two-day, 9-hour trip, Friday morning (Nov. 10) with a layover at Herrington Harbor. She will make her way into Solomons harbor Saturday afternoon.

    If you would like to help support the Half Shell, there is currently a GoFundMe campaign to construct a new pier for the historic vessel. Contributions can be made at https://www.gofundme.com/HalfShell. If you are one of the first 10 people to make a donation of $500 or more (before November 30, 2017), you will be a VIP guest aboard the Half Shell with appetizers and drinks for this year’s lighted boat parade cruise (Saturday, December 2).

    For more information on the Half Shell or to schedule a private charter, go to https://www.facebook.com/HalfShellAdventures or email info@NoThymeToCook.com.

  • In the News
  • Miso-Mayo Oyster Gratin

     

    Miso-Mayo Oyster Gratin
    Serves 4
    This is the grand prize winner from this year's annual oyster cook-off!
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    Ingredients
    1. 12 Maryland oysters, shucked, shells reserved
    2. 4 tsp. white miso paste
    3. 4 tsp. mayonnaise
    4. 1 Tbsp. mirin
    5. 8 small shiitake mushrooms
    6. 4 tsp. scallions, minced, green parts only
    7. melted butter
    8. crushed red pepper for garnish
    Instructions
    1. Preheat oven to 450 degrees. F.
    2. Rinse oysters under cold running water.
    3. Put oysters in a pot of boiling water and blanch for 7-8 seconds. Drain oysters in a colander. Then place on paper towel-liked plate to drain.
    4. In a bowl, mix together miso, mayonnaise and mirin.
    5. Remove stem of each shiitake mushroom. Discard stems. Slice mushrooms thinly.
    6. Spread butter lighly inside of 12 shells and lay on a rimmed baking sheet, open side up. Divide shiitake mushrooms among the shells. Put 1 oysters in each shell on top of mushrooms. Spread miso mixture over each oyster and sprinkle with scallion on top.
    7. Bake for 10-12 minutes or until the top is nicely browned.
    8. To serve, sprinkle with crushed red pepper over the top.
    No Thyme To Cook http://nothymetocook.com/
  • In the News
  • Join Us at the National Oyster Festival!

    We’re so excited to be a part of the 51st Annual US Oyster Festival this weekend (October 21 & 22). We’ll be there on Saturday judging the National Oyster Cook-Off. So be sure and stop by and say hi!

    The festival features oysters raw and steamed and just about every other way you can imagine. So if you love these tasty bivalves, you do not want to miss this event 

    And to make it even easier for you to attend, we’re giving away two FREE tickets! Just go to our Facebook page (www.Facebook.com/nttcook) and Like our post on the festival…tell us how you like your oysters served…and Share it with your friends & family. We’ll pick a winner at random on Friday, October 20.

    For more information on the US Oyster Festival, visit their website usoysterfest.com. See you there!

  • In the News
  • Food Network Wants You!

    The Fkbbq2-flyerood Network is looking for the most talented young grill masters around the country who have what it takes to compete for the chance to win a grand prize. They are in search of young cooking masterminds who can handle the heat and smoke the competition! For more information and how to apply, please visit their website at www.JSCasting.com.

  • In the News
  • Washington Post Features No Thyme to Cook’s Classes

    For the third year in a row, we are pleased to announce that our schedule of classes have once again been featured in the Washington Post’s Food section online. To search for classes, just go to https://www.washingtonpost.com/cooking-classes/. They are of course, available on our website under Upcoming Classes.

  • In the News
  • No Thyme to Cook Named Home-Based Business of the Year

    At its annual awards banquet October 20, the Calvert County Chamber of Commerce named No Thyme to Cook the 2016 Home-Based Business of the Year. “We are so honored to have been chosen,” said chef and owner Gwyn Novak. “It’s so gratifying to be recognized for all of the hard work we’ve done this past year. But more importantly it means that what we’re doing is of value to folks. We look forward to even more growth in the new year!” 

     

  • In the News
  • Mod Mavens Bring Back Girls Night Out

    The Mod Mavens are bringing Girls Night Out back beginning this November. The two hour events feature “Food with a pinch of Fashion” and include a mini cooking class, wine pairings, and fashion tips. Girls Nights Out take place the first Thursday of the month from 6-8 p.m. in our waterfront kitchen and are just $45/person. To see the full schedule, and reserve your spot, go to www.TheModMavens.com.

    Novak Fox 45kim

  • In the News
  • Governor Larry Hogan and First Lady Yumi Hogan Host 9th Annual Buy Local Cookout

    Gov Hogan

     

     

     

     

     

    ANNAPOLIS, MD – Governor Larry Hogan and First Lady Yumi Hogan hosted the 9th annual Buy Local Cookout at Government House this evening and officially recognized Maryland’s “Buy Local Challenge Week,” which encourages Marylanders to incorporate at least one locally grown, produced or harvested product into their meals each day. Governor Hogan officially declared July 23-31 as “Buy Local Challenge Week” 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 Cookout is a great opportunity to showcase Maryland’s culinary culture while supporting our local farmers and producers,” said Governor Hogan. “Many business—from grocery store chains, to distributors, and restaurants—rely on the fresh, nutritious food grown right here in Maryland, and that relationship helps keep our agricultural industry strong, diverse and sustainable. I thank all of the talented chefs who submitted recipes for this year’s event.”

    The Buy Local Challenge, created in 2006 by the Southern Maryland Agricultural Development Commission, has grown into a statewide initiative that has continued to grow. In its 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.

    “As demand for local products continues to grow, Maryland is now home to 147 farmers markets,” said Agriculture Secretary Joe Bartenfelder. “We are committed to connecting local consumers with local producers, and I encourage all Marylanders to check our searchable database at www.MarylandsBest.net to find local products and markets near them.”

    Earlier this year, Governor Hogan invited teams of chefs and producers to submit original recipes that highlight the diversity of local products. Some 45 recipes were submitted; and 17 were selected. First Lady Yumi Hogan and Government House chefs will provide an entrée, salad and dessert for the cookout.

    All recipe submissions have been compiled and published in the 2016 Buy Local Cookout Recipes, which includes wine, beer or spirits pairing recommendations from the Maryland Wineries AssociationBrewers Association of Maryland, and Maryland Distillers Guild. This year’s cookbook and all previous cookbooks are available free and online here.

    Three of the nine dairy farms on Maryland’s Best Ice Cream TrailPrigel Family Creamery, Kilby Cream, andSouth Mountain Creamery – donated ice cream. Also donating products to the cookout are: Baywater Greens,Blades Orchard, Garrett Growers, GreenStreet Gardens,Honest Tea, Nice Farms Creamery, Roseda Black Angus Farm, and Triple J Farms.

    Agriculture contributes $8.25 billion annually and 45,600 jobs to our state’s economy every year, according to a University of Maryland Department of Agricultural and Resource Economics 2013 report.

    Attendance at the cookout was by invitation only. The guest list included agricultural leaders, producers, chefs, buyers from groceries, restaurants and institutions, and “buy local” advocates.

    Find local Maryland products, locate a farmers market and more at: www.marylandsbest.net.