Signature Event Challenges All Marylanders to “Buy Local, Eat Fresh”

ANNAPOLIS, MD– Governor Larry Hogan announced today the 18 recipes that will be featured at the 11thAnnualBuy Local Cookout, which celebratesMaryland’s Buy Local Challenge Week, July 21-29, and encourages all Marylanders to eat at least one locally grown, made, or harvested product each day. The cookout, hosted by Governor Hogan and First Lady Yumi Hogan, will be held at Government House on Thursday, July 19.

“Our state is home to a diverse range of agricultural operations and a world-class seafood industry,” said Governor Hogan. “The Buy Local Cookout is a great reminder of the many benefits to buying products grown and produced by Maryland farmers and watermen. I encourage all Marylanders to join me in taking the Buy Local Challenge.”

Earlier this year, Governor Hogan invited teams of local chefs and producers to submit original recipes that highlight the diversity of Maryland products. Some 27 recipes were submitted; and 16 were selected. The First Lady and Government House chefs will provide an entrée and dessert for the cookout.

Recipes were selected based on availability of ingredients, geographic representation, maximum use of local ingredients, and creativity. This year also features recipes by student chefs from Talbot County Public Schools Culinary Arts Program, Annapolis High School ProStart Culinary Team, and Caroline Career and Technology Center.

All recipe submissions will be published in a cookbook titled2018 Buy Local Cookout Recipes,which will include wine, beer, or spirits pairing recommendations from theMaryland Wineries Association,Brewers Association of Maryland, and theMaryland Distillers Guild. The cookbook will be availableonlinewhen completed next month.

The following recipes were selected to be prepared at the cookout:


  • Slow-Roasted Pork Belly on Cornbread Crostini with Peach Compote, and Black and Blue Goat Cheese,submitted by Monica Becks of Bon Appétit Management Company at St. John’s College in Anne Arundel County with producers Matt Cedro ofFirefly Farmsin Garrett County for black and blue goat cheese; John Maniscalco ofChesapeake Greenhousein Queen Anne’s County for microgreens and herbs; andGrandview Farmsin Harford County for pork belly.
  • Delmarva Oysters,submitted by Peter Roskovich ofBlack Diamond Cateringin Wicomico County with producer Bennett Mumford ofMumford Shellfishin Worcester County for farm-raised Maryland-grown Chincoteague Salt Shaker oysters.
  • Eastern Shore Ham and Cheese Sweet Potato Biscuits,submitted by Linda Brown ofTalbot County Public Schools Culinary Arts Programwith producers Jared and Trish Boyce ofChapel’s Country Creameryin Talbot County for artisan cheeses; Jennifer Debnam ofLangenfelder Porkin Kent County for ham; Jimmy and Gina Schillinger ofPapa John’s Farmin Anne Arundel County for sweet potatoes; Francis Blazjak of Caroline County for sweet potatoes; and Roy Madsen of Harris Creek Honey in Talbot County for honey.
  • Miss Shirley’s Yellow Tomato Gazpacho topped with Jumbo Lump Crabmeat and Corn Relish,submitted by Brigitte Bledsoe ofMiss Shirley’s Cafein Baltimore City with producers Robin Bartenfelder ofBartenfelder Farmsin Caroline County for white corn and cucumbers; and Aubrey Vincent ofLindy’s Seafoodin Dorchester County for jumbo lump crabmeat.
  • Smoke on the Water,submitted by Alfredo Malinis ofJailbreak Brewing Companyin Howard County with producers Kevin McLaren ofThe Choptank Oyster Companyin Dorchester County for Choptank Sweets oysters; Dave Liker ofGorman Farmsin Howard County for watermelon, onions, scallions, and tarragon; and Michael Sallustio ofMikeGro Greensin Anne Arundel County for sweet corn microgreen shoots.
  • Vegetable Cheesecake,submitted by Katie Barney ofConduit Pressin Talbot County with producers Michelle and Charles Wright ofWright’s Marketin Wicomico County for tomatoes, red bell peppers, squash or zucchini, basil, and garlic.


  • Pickled Cherry Tomatoes, Country Green Beans with Albright’s Korean-Style Lardons,submitted by Therese Harding ofThe Classic Catering Peoplein Baltimore County with producers Lisa Duff ofOak Spring Farmin Baltimore County for green beans, Boston Bibb lettuce; and Tom Albright ofAlbright Farmsin Baltimore County for pork belly.

Entrées/ Main Dish

  • Caroline Blue Catfish Taco,submitted by Shawn Harlan, Samantha Hamilton, Jordan Albrecht, and Reese Trippett ofCaroline Career & Technology Center’s Culinary Arts Programin Caroline County with producers Mel Hickman of Chester River Clam Company in Queen Anne’s County for Chesapeake Blue Catfish;Clayton Farms in Caroline Countyfor cabbage, cilantro, sweet corn and tomatoes; andHarris Farmsin Caroline County for tomatoes, radishes, Jalapeño, sweet corn, and spring onions.
  • Corn Crisp Blue Catfish with Lime Cilantro Corn Relish and Maryland YumYum Sauce,submitted by Fran Freeburg of theAnnapolis High School ProStart Culinary Teamin Anne Arundel County with producers Mel Hickman of Chester River Clam Company in Queen Anne’s County for Chesapeake Blue Catfish; andLockbriar Farmsof Kent County for corn, peppers, and onions.
  • Crab & Tomato Duo (Soft Shell Crab with Crab & Corn Ragu, Pickled Tomatoes & Tomato Coulis),submitted by David Wells ofEvolution Craft Brewing Company & Public Housein Wicomico County with producer Andy Holloway ofBaywater Farmsin Wicomico County for fish peppers and tomatoes.
  • Dawson’s Lamb T-Bone with Ratatouille and White Bean Gratin,submitted by Richard Stafford ofDawson’s Marketin Montgomery County with producers Mark Mills ofChocolates and Tomatoes Farmin Montgomery County for onion, zucchini, green bell pepper, red bell pepper, tomatoes, and basil; and Shawn Ewbank ofRockland’s Farmin Montgomery County for lamb T-Bone chop.
  • Kimchi Burger,submitted by Maryland First Lady Yumi Hogan with producers Tom Albright ofAlbright Farmsin Baltimore County for grass-fed beef; Jason Trippett ofHoffman’s Quality Meatsin Washington County for ground beef; Tim Fields ofBaywater Farmsin Wicomico County for Bibb lettuce; John Maniscalco ofChesapeake Greenhousein Queen Anne’s County for Bibb Lettuce; and Robin Bartenfelder ofBartenfelder Farmsin Caroline County for tomatoes.
  • Maryland’s Best Burger featuring Mountain Pepper Salsa and Fresh Herb Aioli,submitted by Kevin Cauthorne ofMyth and Moonshinein Baltimore City with producers Tom Albright ofAlbright Farmsfor grass-fed Beef; Joao Noroña ofChile Compeñoin Baltimore City for Mountain Pepper Salsa; and Larry Hountz ofCity-Hydro Microgreensin Baltimore City for microgreens.
  • Poblano Pork,submitted by Jesse Ramirez ofJesseJay’s Latin Inspired Kitchenin Anne Arundel County with producers Aaron Kushner ofMeatCrafters, Prince George’s County for pork; and Victor Vazquez ofMoctec Mexican Productsin Prince George’s County for fresh tortillas.
  • Slow Cooked Baby Back Ribs with Berry Bourbon BBQ Sauce,submitted by Mark Fuster ofBlue Sky Bar and Grillin Frederick County with producer Mickey Wagner ofWagner Meats & Mt. Airy Locker Frederick County for baby back ribs and ground pork shoulder.
  • Slow-Roasted Goat Tacos with Sweet Corn Succotash,submitted by Craig Sewell of Southern Maryland Agriculture Development Commission andSouthern Maryland Meatsin St. Mary’s County with producers Benson Tiralla ofMonnett Farmsin Calvert County for goat meat; David Paulk ofSassafras Creek Farmin St. Mary’s County for vegetables; and Nottingham Store Taqueria in Prince George’s County for tortillas.


  • Blades Orchard Fruit Brioche Bread Pudding with Lyon’s Rum Sweet Cream Custard,submitted by Jordan L. Lloyd of Nauti’s Restaurant andChesapeake Harvestin Talbot County with producers Stephen Blades ofBlades Orchardin Caroline County for seasonal orchard fruits; and Jamie Windon ofLyon Distilling Companyin Talbot County for rum.
  • Ricotta Peach Cheesecake Bars,submitted by Government House Chefs Medford Canby, Matthew Milani, and Buzz Porciello with producersNice Farms Creameryin Caroline County for butter, milk, and cream;Triple J Farmin Caroline County for eggs; and Stephen Blades ofBlades Orchardin Caroline County for peaches.

TheBrewers Association of Maryland,Maryland Distillers Guild,Maryland Wineries Association,Honest Tea,George’s MixesandGreenstreet Nurseryare also donating products to the cookout. Selected student teams using blue catfish in their recipe will receive product donations Chester River Clam Company. In addition, dairy farms onMaryland’s Best Ice Cream Trailwill provide ice cream. Musical entertainment will be provided by the Geckos.

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 theBuy Local Challengeis 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. TheBuy Local Challengewas created in 2006 by theSouthern Maryland Agricultural Development Commissionand 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’sBuy Local Week Challengeand sign up to take the pledge to eat local, visit the officialwebsite. Find local Maryland farm and seafood products, locate a farmers market and more online atMaryland’s Best.