• In the News
  • Governor Hogan Announces Local Menu for the Annual Buy Local Cookout

    Peach Salad2ANNAPOLIS, 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.
    • 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.

    Salads/Side Dishes

    • 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.
    • 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.


    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.

  • In the News
  • Watch Us on Fox News!

    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-recipesChocolate pancakes

  • In the News
  • Summer Cooking Camps for Kids!

    Camp2015Are 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.

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  • No Thyme to Cook Launches New Series: The Tasting Club!

    How often do we really stop and taste our food? Is one chocolate truly better than another? Can you detect the difference between various olive oils and salts? How about apples or different types of cheeses? Turns out small twists in taste and quality can make a big difference in your overall dish as a cook. Join us as we begin a new series of classes this year – The Tasting Club. Each month we’ll dive deeply into one particular food learning how to savor and serve it. And at just $25/class, they’re a steal – for the novice or the experienced cook.

    Tasting Club classes are held on Friday evenings from 6:30-8 p.m.

    Chocolate barJanuary 29: Chocolate

    Just in time for Valentine’s Day, we’ll explore the velvety decadence of six different types of chocolate from the deepest dark to milk and white.



    CheeseMarch 18: Cheese

    Camembert, Maytag blue and gouda – cheeses come in all shapes, sizes and smells! Let us walk you through a proper tasting from soft to hard and everything in between.



    Olive OilApril 8: Olive Oil

    Much like fine wine, olive oil derives so much of its inherent flavor from the soil or terrior in which the olives are grown. From light and fruity to musky and peppery, we’ll explore the murky world of olive oils.


    teaMay 6: Tea

    White, black and green – tea is an exotic blend. In this special tasting, we’ll explore some of your old favorites and plenty you might never have heard of before.



    applesSeptember 23: Apples

    From gala to honey crisp, there is an apple for every dish – but which one works best?? Join us for this very special seasonal tasting and never have to guess which apple to use again.



    saltOctober 21: Salt

    Himalayan sea salt, fleur de sel, sel gris, kosher – it’s all just salt right?!?! Not exactly. We’ll walk you through the flavor profiles of each and how best to use them in your next meal.



    To be part of the fun, just click on www.NoThymeToCook.com/calendar/. But hurry! These seats will go very quickly.

  • In the News
  • No Thyme to Cook Offers Singles Classes

    Singles Class

    Do you love food but are tired of cooking for one? No Thyme to Cook is bringing singles together in a class designed to help students meet their match in the kitchen. Join us for a no-pressure combination of cooking, wining, dining and dating, as you make gourmet dishes, and hopefully a few new love connections. Over the course of the evening we will prepare a three course gourmet meal, while mixing and mingling, cooking and eating!

    Classes take place Friday, August 28 from 6:30-9:30 p.m. for 20-30-somethings and Friday, September 18 from 6:30-9:30 p.m. for 40+ year olds. The cost is just $70/person.

  • In the News
  • No Thyme to Cook Launches Junior Chef Series

    Kids Camp pasta


    No Thyme to Cook, Southern Maryland’s premiere cooking studio, now offers monthly Junior Chef cooking classes specially designed for children ages 9-13. Covering such topics as Fair Food, Burgers, The Great Pumpkin & the Best Ever Christmas cookies, there’s something on the menu to please every palate.

    “Kids love being in the kitchen creating and cooking,” No Thyme to Cook’s chef and owner Gwyn Novak explains. “We had so much fun during this year’s summer cooking camp that we decided to create an entire series devoted to kids and their passion for cooking. They bring an infectious energy to the kitchen.”  

    Classes are typically held on Monday evenings from 6-8 p.m. in No Thyme to Cook’s Prince Frederick kitchen. No cooking experience is necessary to take part. Classes are just $45/junior chef. However, if you register for two or more classes, you can take $10 off the cost of each class. And the best part is, they get to enjoy all of the fruits of their labor. So parents don’t have to cook dinner that night.

    For the full schedule of classes and to register, go to www.NoThymeToCook.com.

    Cooking Birthday Parties

    In addition to the monthly Junior Chef classes, No Thyme to Cook also offers cooking birthday parties for kids. This year, why not skip the superhero and princess themes? Come party with us instead!

    You pick from one of our many themes (Mexican Fiesta, Breakfast/Brunch, Chopped Chef Challenge, Tea Party or Mangia, Mangia), and No Thyme to Cook provides all of the ingredients and materials – you supply the kitchen and hungry guests. All parties include a customized menu, cooking-themed party favors, birthday cupcakes to decorate, paper plates, napkins, utensils, cups, beverages, personalized apron, as well as all of the set-up and clean-up, not to mention – cooking fun and instruction with a chef.  Every child leaves with homemade goodies, a keepsake apron, and a taste for cooking that will hopefully leave them hungry for more. The two hour party is recommended for children ages 6 and up.

  • In the News
  • Free Cooking Demo

    Come meet us in person this Friday, July 24 at 12:30 p.m. at Barefoot Wellness on Main Street in Prince Frederick. We’ll be preparing a delicious appetizer that takes advantage of the best summer has to offer. Come early for yoga demos, refreshing smoothies, Thai bodywork demos, and later in the afternoon a fashion show by Charity 23. For more information, visit their website BarefootWellness.org.chef2

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  • On the Radio!

    If you’re up early this Sunday morning December 21 (and who isn’t right!?!), be sure to tune in to hear Chef Gwyn on Southern Maryland Perspectives with Dr. Gottfried, President of the College of Southern Maryland, as they discuss holiday menus and how to get rid of those unwanted pounds in the new year!
    7 am: WKIK 102.9
    7:30 am: The Rocket WMDM 97.7
    8 am: WSMD STAR 98.3