Until then, a few snippets from the interwebs to keep your eyes working:
My good pal Boomer wrote a great piece in the local rag on a new cookbook featuring Maryland recipes from across the Free State.
A kickoff for "Dishing Up Maryland: 150 Recipes from the Alleghenies to the Chesapeake Bay" by Lucie L. Snodgrass - held Wednesday at the Banneker-Douglass Museum in Annapolis - served up dishes from the book, all made with products grown in the Free State, and wines too.Boomer also has the scoop on the local farmers' markets in Anne Arundel.
The book drew praise from Gov. Martin O'Malley.
"This is more than a cookbook. It is more than that. It is about the caring, the passions, the traditions of Maryland's farm families. It's about connections, the sense of community that will help forge a better future for all of us."
And that's just where Snodgrass, a former staffer for Sen. Barbara Mikulski, D-Md., and member of the governor's agriculture transition team, is coming from.
"It's my love letter to the farming community," she said in a quick interview amid the book party hubbub.
Boomer's colleage Diana catches the locals up on "FRESH: The Movie" with her story from late last month.
Some other papers wrote two stories that caught my eye recently. First, that northern rag heads south...waaaaay south, to dish on Australia's version of farm to table (paddock to plate). Good to know it's taking over the whole world.
It seems as if everyone is releasing an iPhone application nowadays, so why not a butcher? Vic’s Premium Quality Meats, one of the fanciest meat purveyors in Sydney, Australia, now offers “Ask the Butcher” (askthebutcher.com), which enables users to request information on everything from how to cook a particular cut to diagrammed references of animal bodies.The more local to me big-city paper also published a piece on a subject near and dear to my heart. Good to know they're catching on to what Portland was rocking three years ago...and Charleston, WV had in 2008!
The app is just the latest in a series of initiatives emerging from the Australian food scene that focus on quality and sustainability — referred to as the “paddock to plate” movement. From high-end restaurants that offer fruit and vegetables from their own gardens to cooking schools offering a more hands-on approach, Australia’s food enthusiasts have plenty to choose from.
In a city best known for its see-and-be-seen culinary destinations, a new breed of underground restaurants is emerging. These supper clubs shun pomp, circumstance and plebian steak dinners in favor of more-offbeat dining experiences. Some operate as for-profit businesses. Orange Arrow plans to obtain location and liquor permits for its ambitious suppers, which will host as many as 150 select "hungry, hedonistic gypsies" at venues that range from a museum to an alleyway. Others lurk in a legal gray area, accepting "suggested donations" for the food and wine to get around requirements for business and liquor licenses. Hush, the brainchild of a former World Bank staffer, invites no more than 16 for an intimate evening of home-style Indian food and culinary storytelling. There are even traveling underground restaurants. On Feb. 20, 40 in-the-know hipsters surrounded a long table to eat garlicky shrimp (and learn to suck out the heads) at the area's first Wok + Wine event.