Cherry Clafoutis: this clafouti is made with fresh picked cherries from Milburn Orchards swimming in a rich flan-like batter made from eggs, sugar, homemade vanilla extract, heavy cream, lemon zest, and some Courvoisier Cognac; accompanied by a homemade sweetened rhubarb sauce and garnished with homegrown greens and whole cherries. Served with Milburn Orchards’ cherry cider and New Belgium’s and Brewerij Boon’s  Transatlantique Kriek, a blend of (45%) spontaneously fermented , oak vessel aged lambic made with Polish cherries at Frank Boon’s brewery in Belgium, and (55%) golden lager from New Belgium.

Bottleshare: great bottle share last weekend.

Fish & Chips with Onion Rings: Atlantic cod cut into strips, dredged in corn flour, and encrusted in a Beer Batter made with chilled Corona lager, baking powder, flour, Old Bay Seasoning, kosher salt, baking soda, freshly ground black pepper, and club soda; before being fried to a crispy, light golden color and rolled in newspaper cones with spiced and herbed baked potato “fries”. Served with a side of Onion Rings presented on fresh, homegrown romaine lettuce, with a homemade ranch and pickled cocktail onion dipping sauce. Paired with Motor City Brewing Works’ India Pale Ale, brewed with warrior, simcoe, and columbus hops.

Cedar Plank-Smoked, Lemon and Black Pepper Salmon: home cut fresh salmon fillets rubbed with light brown sugar, fresh squeezed lemon juice, salt, and freshly ground black pepper; then topped with sliced lemon and organic rosemary sprigs, then hardwood smoked to perfection; accompanied by a spice and parsley crusted baked potato topped with sour cream and sprinkled with homegrown chive flowers; accompanied by a side salad of homegrown romaine lettuce, USDA Organic carrots, dried cranberries, with a creamy dressing made from Home Canned cocktail onions and speckled with a dusting of bee pollen from Gage Family Beekeeping. Served with Evolution Craft Brewing’s Nouveau Rouge Number 2, a bottling of three years into their (solera style) sour red project.

Corn And Crab Chowder:  pressure cooked Toasted Corn Stock (made with oven toasted corn husks) the first of the local sweet corn cut off the cob, minced Stoltzfus Meats hickory smoked bacon, diced potatoes, hand sliced onions, Old Bay Seasoning, loads of fresh picked Blue Crab meat, a pinch of thyme, heavy cream, and cayenne pepper; garnished with pan fried corn, homegrown chives, and a few carefully picked lump claws from the Blue Crabs; with a side of Cape Cod Chips limited batch Back Bay Crab Seasoning chips. Served with Flying Dog Brewery’s Dead Rise, a brew to mark McCormick Spice’s Old Bay’s 75th anniversary with proceeds benefiting the Maryland Department of Natural Resource’s True Blue program, an initiative to support the blue crab industry. For Dessert, Full Tilt Brewing’s Berger Cookie Chocolate Stout with Berger Cookies.

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Strawberry-Rhubarb Salad with Mint and Hazelnut: sliced rhubarb stalks, torn mint leaves, fresh cut strawberries, and warm oven-toasted hazelnuts; sprinkled with just a pinch of sugar and then drizzled with a splash of Cointreau. Paired with Goose Island Beer’s Gillian (Scully). This Belgian Style Farmhouse Ale was brewed with strawberries, white pepper, and honey, then aged in wine barrels, making it practically Brewed For Food.

Leg Of Rabbit with Mushroom Stuffed Crepes in Rabbit Broth: tender, savory crepes stuffed with a mix of diced porcini, oyster, and wood ear mushrooms, garnished with freshly chopped parsley and whole mushrooms, then topped with a pan fried Rabbit Leg; all swimming in homemade pressure cooked Rabbit Stock. Served with Victory Beer’s Swing Saison.

Apricot and Lavender Dessert Plate: homemade Apricot Tart with a home baked lemon zest pastry dough bottom, topped with fresh apricots arranged in a rosette pattern, the midst of dips of Apricot Sorbet made from home strained apricot juice churned in the ice cream machine, with a lavender #shortbread cookie comprised of home ground oat flour made from John McCanns Steel Cut Irish Oatmeal and homegrown lavender; garnished with a homemade sweet apricot sauce from freshly juiced apricots, sprinkled with dried lavender flowers, and spotted with home dried sugared apricot wedges. Served with Cascade Brewing’s Apricot Ale, a blend of blond ales lacticly re-fermented in oak barrels for eight months and then aged on ripe apricots for three more months. This beer brought the tart sour flavor to balance out the dessert’s sweetness while the rich, stone-fruit flavor of apricot was carried throughout for a great beer with dessert pairing.

Spotted some critters while out hiking on the trail.

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Spanakopita inspired Calzone: chopped cooked spinach, crumbled feta cheese and grated parmesan base filling with pecorino romano, diced fresh tomatoes, parmigiano reggiano, and a homemade white sauce all wrapped in homemade pizza dough, brushed with butter and baked to perfection. Served with Victory Beer’s Prima Pils for that crisp, herbal hop snap with enough carbonation to cut through the cheese and cleanse the palate for the next bite.