The Food 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.
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.
No Thyme to Cook’s recipe for Pan Roasted Rockfish with Bacon-Wild Mushroom Cream Sauce is featured in this fall’s Maryland Natural Resource magazine and website. For the full recipe go to http://dnr.maryland.gov/Pages/dnrMagazine.aspx
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!”
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.
The Food Network is looking for the most talented kid chefs around the country who have what it takes to compete on Chopped Junior. They are in search of young culinary masterminds between the ages of 9 and 13 who can take the heat in the kitchen and the competition! Apply now atwww.JSCasting.com
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 Association, Brewers 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 Trail – Prigel 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.
- See the menu featured at the cookout or seerecipes by county.
- See brief biographies of each featured chef and producer
- For more information, including menu stats, benefits of buying local and more, visit our website.
Find local Maryland products, locate a farmers market and more at: www.marylandsbest.net.
ANNAPOLIS, MD (June 23, 2016) – Governor Larry Hogan announced today the 18 recipes that will be featured at the 9th Annual Buy Local Cookout, which celebrates Maryland’s Buy Local Challenge Week, July 23-31, 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 21.
“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 45 recipes were submitted; and 17 were selected. First Lady Yumi Hogan and Government House chefs will provide an entrée and dessert for the cookout.
All recipe submissions will be published in the 2016 Buy Local Cookout Recipes, which will include wine, beer or spirits pairing recommendations from the Maryland Wineries Association, Brewers Association of Marylandand the Maryland Distillers Guild. The cookbook will be available online when completed next month.
The following recipes were selected to be prepared at the cookout:
- Chesapeake Chevre Deviled Egg in Arugula Nest, submitted by Nancey Veldran of Caprikorn Farms in Washington County with producers Alice Orzechowski of Caprikorn Farms in Washington County for Chesapeake Bay Blend Chevre; Tom Cunningham of Mary’s Land Farm in Howard County for eggs and bacon; and Steve Goertemiller of Big White Barn in Frederick County for arugula and chives.
- Fried Green Tomato & Crab Napoleon, submitted by David Wells of Evolution Craft Brewing Public House in Wicomico County with producers Laura Holland of Chesapeake Bay Farms in Worcester County for cheddar cheese and cream cheese; Charles Wright of Wright’s Market in Wicomico County for corn; Tim Fields ofBaywater Greens in Wicomico County for lettuce and herbs; and E. Phillips & Sons, Inc. for crabmeat.
- Galway Bay Naptown Oysters & Brown Ale Mignonette, submitted by Kevin Duffy of GalwayBay Irish Restaurant in Anne Arundel County with producers J.T. Merriweather of Realalerevival Brewing Co. in Dorchester County for Naptown Brown Ale; Gigi Marescu of Power Plant Microgreens in Anne Arundel County for micro chives; and Patrick Hudson of True Chesapeake Oyster Co. in St. Mary’s County for Skinny Dipper oysters.
- Mary(land) Had A Little Lamb, submitted by Craig Sewell of A Cook’s Café in Anne Arundel County with producers Jean-Francoise Seznec ofHollywood Farm in Anne Arundel County for ground lamb; David Smith of Springfield Farm in Baltimore County for eggs; and Bobby Prigel ofPrigel Family Creamery in Baltimore County for yogurt.
- Tomato and Manchego Crostini, submitted by Chad Sargent of Chad’s BBQ in Anne Arundel County with producer Marco Ridge Farm in Anne Arundel County for tomatoes.
- Grilled Peach & Pecan Salad with Orange-Citrus Vinaigrette, submitted by Gwyn Novak ofNo Thyme to Cook in Calvert County with producer Bernie Fowler, Jr. of Farming 4 Hunger in Charles County for lettuce and Joe-Sam Swann, Swann Farms in Calvert County for peaches.
- Watermelon Salad with Feta, Thai Basil, and Chile-Lime Vinaigrette, submitted by Alan Morgan of Whole Foods Market in Anne Arundel County with producers B and K Farm in Dorchester County for watermelon and Koinonia Farm in Baltimore County for Thai basil.
- Fingerling Potato Salad with Charred Sweet Corn and Dill, submitted by David Murray ofChesapeake Culinary Center in Caroline County with producer Wayne Cawley of Plain Wayne Farms in Caroline County for fingerling potatoes, dill, and sweet corn.
- Apple Berry Pork Slider with Roasted Jalapeno Slaw, submitted by Aaron Bessick of Union Hospital of Cecil County in Cecil County with producers Shane Hughes of Liberty Delight Farmsin Baltimore County for pork shoulder; Vic Priapi ofPriapi Gardens in Cecil County for raspberries, honey, jalapeno peppers, cabbage, and carrots; and Ilene Milburn of Milburn Orchards in Cecil County for Granny Smith apples.
- Beef Bulgogi with Romaine Lettuce and Napa Cabbage Mixed Salad, submitted by First Lady Yumi Hogan with producers Mike Brannon ofRoseda Black Angus Farm in Baltimore County for beef coulotte; and Tim Field of Baywater Greens in Wicomico County for romaine lettuce.
- Crispy Pork & Pickles with Maryland Corn Spoonbread, submitted by Michael Cleary of Bon Appétit at St. John’s College in Anne Arundel County with producers Nick Bailey of Grandview Farms in Harford County for pork belly; John Maniscalco of Chesapeake Greenhouse in Queen Anne’s County for lettuce greens; and Jennifer Sturmer of Hummingbird Farms in Caroline County for cherry tomatoes.
- Fire Roasted Chicken with Mexican Street Corn, submitted by Michael Archibald ofHerrington on the Bay Catering in Anne Arundel County with producers Joe-Sam Swann of Swann Farms in Calvert County for tomatoes, peppers, and corn; John VanAlstine of VanAlstine Seafood and Farms in Calvert County for chicken; and Deanna Tice of En-Tice-Ment Farms in Anne Arundel County for chicken.
- Miss Shirley’s Chesapeake Cheeseburger Slider, submitted by Brigitte Bledsoe of Miss Shirley’s Café Annapolis, Inner Harbor & Roland Park with producers Ed Burchell of Roseda Black Angus Farm in Baltimore County for ground beef; Michael Creek of Palmyra Farm in Washington County for Chesapeake cheddar cheese; and Gary Rosendorff of Rosendorff’s Artisan Bakery in Baltimore City for mini challah slider rolls.
- Open-Faced Soft Crab BLT, submitted by George Betz of Boatyard Bar & Grill in Anne Arundel County with producer Pat Mahoney of Wild Country Seafood in Anne Arundel County for soft shell crabs.
- Seared Rockfish with Seared Red Corn Polenta Cake and Succotash, submitted by Kurt Peter ofAzure/Westin Annapolis Hotel in Anne Arundel County with producer Vint Lawrence in Kent County for Floriana Red Corn; Shlagel Farms in Charles County for corn; Hummingbird Farms in Caroline County for tomatoes; Baywater Greens in Wicomico County for fresh herbs; and local watermen for rockfish.
- Slow-Cooked Pork Taco with Watermelon Salsa, Arugula and Crema, submitted by Sabrina Sexton of Sabrina In the Kitchen in Kent County with producers Theresa Mycek of Colchester Farmin Kent County for watermelon, arugula, cilantro, chili peppers, and honey; and Kim Wagner of Black Bottom Farm in Kent County for pork.
- Thai Turkey Meatballs with Asian Slaw, submitted by Justin Kay of Dawson’s Market in Montgomery County with producers Mark Mills ofChocolates & Tomatoes in Montgomery County for cabbage, onion, carrot, basil, cilantro, and ginger; and B.J. Radhe of Maple Lawn Turkey Farms in Howard County for ground turkey.
- Bryce’s Fruit Tart, submitted by Bryce Taylor of Baltimore City with producers Butler’s Orchard in Montgomery County for raspberries; Baugher’s Orchard in Carroll County for cherries and peaches; and Blueberry Gardens in Montgomery County for blueberries.
The Brewers Association of Maryland, Honest Tea,Maryland Distillers Guild, Maryland Wineries Association,Roseda Beef and Greenstreet Nursery are also donating products to the cookout. In addition, dairy farms onMaryland’s Best Ice Cream Trail are donating ice cream. Musical entertainment will be provided by Robbie Booth, a country recording artist from Southern Maryland.
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 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, visit the officialwebsite. Find local Maryland products, locate a farmers market and more online at Maryland’s Best. Sources of local seafood can be found at the Maryland Seafoodwebsite.
Tune in Saturday, May 7 at 7:20 a.m. to Baltimore’s Fox 45 when Chef Gwyn will be preparing a delicious and easy Mother’s Day brunch that kids can help prepare. She’ll be making Chocolate Pancakes with Strawberry Syrup and fresh strawberries, Scones with Honey-Orange Butter and Lemon-Champagne Punch. Each of the recipes will feature Minerva Amish butter – made by the oldest family owned cheese and butter dairy in the country.
To watch the full segment, just click on http://foxbaltimore.com/morning/mothers-day-brunch-recipes
Are you looking for something fun, educational, and really different for your kids to do this summer? Why not try enrolling them in a cooking camp.
The Essentials: July 11-15
During this week-long camp, kids will learn all about kitchen safety, proper food handling, preparation, and presentation, as well as table setting and manners. But that’s not all, explains No Thyme to Cook’s owner and chef Gwyn Novak, “We’re going to visit a local farm so the kids can see where their food comes from. Then we’ll browse the aisles of a grocery store to see how food is marketed and sold to us. We’ll also cook for a greater cause in which we’ll make lunch for the folks at Farming 4 Hunger so the kids get a bigger sense of the world beyond themselves. And finally, we’ll end the week with a luncheon that they prepare for their parents based on what they learned that week. We’re going to have a lot of fun.”
The Essential Camp runs from 10 a.m. to 3 p.m. Monday through Friday. The cost is $425/chef. But if you bring a friend, you and the friend each receive $50 off of your registration.
The Adventurous Palate: Around the World in 5 Days: July 25-29
Take a trip around the world with us in just five days – a culinary adventure that is! Each day we’ll visit a different ethnic restaurant, get a tour of the kitchen with the chef and watch as he or she demonstrates how to make their favorite dish. Then the next day back in our kitchen, we’ll try our hand at re-creating it. From Mexican and Italian to Japanese and Thai – this will be an adventure you won’t want to miss!
The Adventurous Palate runs from 10 a.m. to 3 p.m. Monday through Friday. The cost for each week-long camp is $425/chef. But if you bring a friend, you and the friend each receive $50 off of your registration.
In addition to having a lot of fun, the young chefs will learn a skill that will last them a lifetime. “Research indicates that when kids help prepare a meal, they are much more likely to eat it, and it’s a useful skill that seems to build self-esteem,” Novak points out.
Cooking camps are designed for children ages 8-13. Each chef will receive a personalized apron, diploma of completion, a cookbook of all the recipes prepared throughout the week, and lunch each day.
To learn more about No Thyme to Cook’s cooking classes or to register, visit them on the web at www.NoThymeToCook.com, on Facebook at www.Facebook.com/nttcook or call 443.624.5048 or email info@NoThymeToCook.com.