Frogmore Stew: this Carolina style Shrimp Boil started with Captins Catch DE’s fresh North Carolina shrimp, homegrown onions, lemon, slices of smoked sausage, homegrown tomatoes, potatoes, local corn, Old Bay spice, and fresh homegrown herbs; accompanied with slices of home baked whole wheat bread made in a Wood Fired Brick Oven. Paired with Flying Dog Brewery’s Dead Rise old bay ale, a beer made to commemorate McCormick Spice’s old bay’s 75th anniversary with proceeds benefiting the Maryland Department of Natural Resource’s True Blue program, an initiative to aid Maryland’s watermen.

Bottle Share: tried out some great brews at last weekend’s craft beer share and learned a lot.

Soft Shell Crab: a flax seed coated, tempura battered, fried soft shell Chesapeake Blue Crab sandwiched in between local corn and homegrown green onion fritters (made with Anson Mills corn meal) nestled on of a smear of homegrown chive remoulade with a side of corn and white peach salsa; encircled by a garnish of fresh corn puree topped with drops of sriracha; all presented on a slate. Served with Flying Dog Brewery’s Dead Rise Old Bay ale to complete this summer #seafood meal.

Seared Scallops Served in Tomato Water with Lime and Mint: Carlo Mirarchi of Robertas Pizza recipe; salt seasoned Sea Scallops lightly seared on both sides in a cast iron pan, swimming in a bowl of the collected juices from homegrown tomatoes, then seasoned with a burst of citrus from fresh squeezed limes and topped with homegrown mint leaves. Served with Anderson Valley Brewing’s The Kimmie The Yink & The Holy Gose. The gose’s salty side paired well with the tomato water while the acidic tang complemented the seafood.

Homestyle Double Crust Pot Pie: this personal sized Pot Pie starts with a homemade crust of butter sheeted Puff Pastry made with home rendered leaf lard; stuffed with Fire Roasted potatoes, peas, USDA certified organic carrots, local corn, celery, homegrown scallions, and chunks of home smoked, Herb Brined Chicken breast (made with homegrown sage, Greek basil, parsley, and large leaf Italian basil) all held in suspension by a heavily thickened béchamel sauce; then baked to crisp, flakey perfection. Served with Lickinghole Creek Craft Brewery’s Short Pump Saison to tie all the herbal flavors together.

Blackberry-Tarragon Paleta: puréed and strained Milburn Orchards blackberries mixed with simple syrup, fresh squeezed lemon juice, and diced tarragon before being frozen into crisp refreshing popsicles. Accompanied by homegrown wineberries (raspberries), blueberries, and blackberries doused in cold heavy cream and drizzled in honey. Served with a homemade #blackberry Fremented Soda and Laughing Dog Brewing’s Huckleberry Cream Ale to continue the berry extravaganza.

Molting Cicada: Summer is winding down when the last of the cicadas have shed their exuvia (exoskeleton, skin), become adults (imago stage), and begin to “sing” their Cicada Song.

BLTSandwitch: pork belly from Hermans Quality Meats rubbed with the Fatted Calf’s recipe for homemade Brown Sugar Cured Bacon from In The Charcuterie,  before being home smoked over hickory wood (slab visible in top left); homegrown lettuce, and slices of homegrown tomatoes, all sandwiched in between slices of homebaked whole wheat bread made in a Wood Fired Brick Oven. Accompanied by homemade Yellow Squash Chips made from homegrown squash marinated with lemon juice, rubbed with spices, and then dehydrated until crisp. Served with Anderson Valley Brewing’s The Kimmie The Yink & The Holy Gose, because what else goes better with garden grown tomatoes picked at the peak of summer freshness then the salty tang of a refreshing gose?

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Torched Tuna with Spicy Radish Slaw: fanned out slices of fire kissed Sashimi grade tuna from Captins Catch DE drizzled with sesame oil, speckled with black pepper, topped with homegrown scallions, and sprinkled with sesame seeds; accompanied by Fred Bueltmann’s (@Beervangelist) recipe for Spicy Radish Slaw from “Beervangelists Guide To The Galaxy”; a tasty recipe made with homegrown French Breakfast Radishes, sesame oil, siracha sauce, homegrown herbs, and other spices. Served with Adroit Theory’s God Is An American. This citra hopped Imperial IPA was aged on charred ash wood, a flavor that went great with the Tuna Steak’s torched exterior.

KhaoNiaowMaMuang: What better to have on National Rice Pudding Day 2014 than some Thai-style Mango Rice Pudding made with Sticky Rice, home juiced fresh mangos, vanilla extract, sugar, heavy cream, and Thai Kitchen’s USDA Organic unsweetened Coconut Milk; Plated with a side of Talenti’s Alphonso Mango sorbetto encircled by a drizzle of  homemade mango sauce; then sprinkled with home toasted coconut shavings. Served with Mikkeller’s Its Alive Mango, a Wild Ale with mango fruit aged in chardonnay barrels.