FOOD
&
DRINK
A TASTE
of the Capital Region
by Natasha Lee
The region is blessed with a geography and climate that has given
rise to its world-renowned culinary reputation: fresh seafood from
the Chesapeake Bay, wine from Virginia and Maryland vineyards, and
beloved of comfort-food fans everywhere, “Southern-style cooking”.
T
he Chesapeake Bay keeps the whole region supplied region every year, where, to a backdrop of jazz or
with the freshest, tastiest seafood found anywhere. blues and down-home cooking, you can try fresh young
Apparently any Maryland cook worth their freshly- releases straight from the barrel or prize-winning vintages,
ground sea salt knows 20 recipes for crab by heart. Crab cakes, and meet the wine-makers. October is designated “Wine
crab dip and crab soup are succulent year-round staples, and Month” with special events, tastings and tours, but all year
bay oysters are on the menu through the winter (freshest if round you can follow picturesque wine trails – just look out
there’s an “r” in the month). But if you are lucky enough to be for the special Virginia Wine Tour road signs marking wineries
visiting in the summer, roll up your sleeves – it’s crab season! that are open to the public.
At restaurants across Maryland, hard-shell crabs are steamed In the region’s larger cities a vast array of dining is on offer.
to order and served on paper tablecloths, with wooden mallets Baltimore is known for its fi ne seafood restaurants – city
provided for cracking into the meaty claws. As the bright institution Phillips, overlooking the Inner Harbor, has been
orange shells pile up around you, you’ll realise it’s not so much joined in the seafood stakes by the trendy Blue Sea Grill – but
a meal as an experience to treasure.
An alternative to steamed crabs is soft-shelled crabs which
COOKERY SCHOOLS
are harvested just as the crab sheds its hard outer shell. Usually
served deep-fried in sandwiches, they are eaten whole – legs
If a taste of the Capital Region inspires you to try out dishes at
home, explore the region’s excellent range of cooking schools.
and all. They’re best washed down with a pitcher of ice-cold
beer, but locally-produced Virginia wine will complement
● In Virginia: Market Salamander, Middleburg and
many a memorable meal.
the Mise en Place, Richmond;
Virginia has just had the
● In Maryland: The Inn at Perry Cabin
accolade of being named by Travel +
in St. Michaels offers classes with chef
Mark Salter; Savage River Lodge offers a
Leisure magazine as one of the top fi ve new wine
Cook for A Day programme; while once
destinations in the world. The magazine’s wine
a month the Elkridge Furnace Inn offers
editor said: “Virginia is democratizing the wine a programme with chef Dan Wecker. The
experience – anyone can go to a Virginia winery and
Inn at Easton provides a full day in which
feel comfortable while trying exciting wines.”
the chef takes the class to the farm to buy
ingredients, then works to prepare the meal.
He knows his stuff! There are more than 130 wineries
The Haley Farm B&B in Garrett County has
in the region; many host impromptu tours and tastings
periodic cooking weekends with different menus each
but for a fun-fi lled introduction to the quality and variety time; and cooking classes are on offer at the Inn at Buckeystown
on offer, seek out a wine festival. More than 300 are held in the
near Frederick.
www.capitalregionusa.org 19
CRU09 pp18-21 Taste.indd 19 6/11/08 11:57:37
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