Homemade Wood-Fired Brick Oven: been busy working on a brand new Wood Fired Brick Oven to take all the baked goods to another level.

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CacaoNibScallops: fresh scallops seasoned with salt, pepper, and Cocoa Powder; then seared before being plated with homegrown micro greens, freshly shelled raw sweet peas, homegrown chive flowers. Sprinkled with bits of Stoltzfus Meats hickory smoked bacon, and Navitas Naturals’ USDA Organic Non-GMO Verified Cacao Nibs; all drizzled with the cocoa and butter pan drippings. Served with Prairie Ales’ and EvilTwin Brewing’s Bible Belt; an Imperial Stout aged on coffee, cacao nibs, chili peppers, and vanilla beans. It really brought the roasted quality out in the dish and accentuated the savory chocolate flavor.

Homemade Pizzas: (Front) home baked Thin Crust pizza with homegrown onions, sausage, and homegrown peppers; with homemade tomato sauce made from last year’s garden fresh tomato harvest on homemade pizza crust. (Rear) Thin Crust Pizza margherita made with homemade tomato sauce, mozzarella cheese chunks, and homegrown basil, Served with Lickinghole Creek Craft Brewery’s Magic Beaver Belgian Style Pale Ale. The American and New Zealand hops in this brew went great with the pork sausage and the pizza in general.

Homegrown Asparagus and Brie Soup: homegrown onions, USDA Organic carrots, celery stalks, olive oil, first year’s harvest of the tender homegrown asparagus, a splash of beer,  homemade pressure cooked vegetable stock, heavy cream, some white wine and President Cheese’s brie combine to form this tasty soup. Paired up with the easy drinking Flying Dog Brewery’s Underdog Atlantic Lager; a brew light enough in intensity to let the brie shine without overpowering it, yet still hoppy enough to match the asparagus.

Dessert Raviolis Stuffed with Carrot Soufflé: homemade whole wheat pasta sheets encasing a dollop of sweet Carrot Soufflé filling made from fresh USDA Organic carrots, butter, natural brown eggs, sugar, flour, baking powder, and homemade bourbon vanilla extract. Accompanied with a homemade bourbon vanilla sauce and garnished with homegrown greens. Served with Stone Brewing Co’s Enjoy By 070414. This Double IPA has the bitterness to bring out the innate sweetness of the cooked carrots while the sweet bourbon-vanilla icing goes great with the hoppy floral taste from the hop bursting.

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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