ANNAPOLIS — Gov. Larry Hogan put his Maryland pride where his mouth is Thursday, July 18, during the 12th annual Buy Local Cookout at the Government House in Annapolis.

Hogan hosted the cookout, where he and his invited guests sampled produce and recipes from all over Maryland. Dishes featured ingredients from each county in the state, including Caroline, Dorchester, Queen Anne’s and Talbot.

The food was prepared by teams of Maryland chefs and students from Chesapeake Culinary Center in Denton.

The cookout also featured Maryland-made beverages from the Brewers Association of Maryland, Maryland Distillers Guild, Maryland Wineries Association, Honest Tea and George’s Mixes.

Earlier this year, Hogan invited teams of local chefs and producers to submit original recipes that highlight the diversity of Maryland products. More than 40 recipes were submitted, and 16 were selected.

Recipes were selected based on availability of ingredients, geographic representation, maximum use of local ingredients and creativity, according to a press release for the event.

The selected appetizers from Mid-Shore chefs were “Roasted Corn Crepes Stuffed with Maryland Blue Crab and Cheddar” by Chris Cummer of the Blue Point Provision Co./Hyatt Regency Chesapeake Bay in Dorchester County.

The corn, tomatoes, cantaloupe, mint, chives and eggs for that dish were produced by Kelly Jackson of Emily’s Produce in Dorchester County. Jack Brooks of the J.M. Clayton Company in Dorchester County provided the lump crab meat, and Chapel’s Country Creamery in Talbot County supplied the cheddar cheese.

The salad choices from the Mid-Shore were “Eastern Shore Chicken Salad” by David Murray and culinary students Dalesandro Santizo Roblero and Rebekah White of the Chesapeake Culinary Center in Caroline County.

The producers for that dish were Eileen Simmons of Clayton Farms in Caroline County for tarragon and celery; Bernie Fowler of Farming4Hunger in Charles County for sweet corn; and Bryan Williams of Red Acres in Kent County for butter bibb lettuce.

Chesapeake Culinary Center Executive Chef David Murray said this was his third year being invited to the governor’s cookout. He also said Hogan has come to visit the culinary school a few times.

A “Summer Salad” also was submitted by chef Katie Barney of Easton.

Entrées from the Mid-Shore included the “Banh Mi Bowl,” created by Monica Alvarado of Bread and Butter Kitchen in Anne Arundel County, with cucumbers, carrots and cilantro sourced from Oksana Bocharova of Oksana’s Produce Farm in Kent County.

Maryland’s first lady, Yumi Hogan, made Korean pancakes, called “Boochimgae,” with dipping sauce. The first lady sourced her garlic from Jim Reinhardt of Nature’s Garlic Farm in Talbot County; her onions from Jessie Harding of Bartenfelder Farms in Caroline County; and her crab meat from Aubrey Vincent of Lindy’s Seafood and Jack Brooks of J.M. Clayton Company in Dorchester County.

One dessert at the cookout featured ingredients from the Mid-Shore: the “Peach Crumb Bars,” made by Government House chefs Philip Hackerman, Michael Masiello Jr. and Buz Porciello. The chefs sourced the peaches for their dish from Lisa Godfrey of Godfrey Farms in Queen Anne’s County.

During the cookout, Hogan proclaimed his official recognition of Maryland’s Buy Local Challenge Week, from July 20 to 28, each year.

“”We want to encourage all the families out there in Maryland to buy local products for their dinner tables,” Hogan said. “[This event] has a real serious purpose and that’s to just try to bring attention to encouraging more people to buy local and to support our local farmers and all of our providers across the state.”

Hogan said he wanted Maryland families to be mindful of where their food is produced, and urged everyone at the cookout to insist on buying Maryland products.

“Because it’s way better than anywhere else. Right?” he said.

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