Eastern Shore Restaurant Buzz | May 2009
By Brent Lewis
(right) Ugly Hermit Cookie Company looks to make noise as an upstart in the cookie industry.
Latitude 38 has hired a new executive chef. Doug Stewart returns to the Oxford favorite after stints as sous chef at the Inn at Easton and Mitchum's Steakhouse. He is a graduate of Chesapeake College's culinary arts program, and says he plans to make Latitude 38 "exactly what it used to be: a destination spot where people know they're going to have a great meal full of creative, fresh dishes with a unique rustic flavor." Asked what he considers the restaurant's signature dish, Stewart suggests the hamburger, only available to those seated at the bar. "This isn't a have-it-your-way burger," he says. "It changes all the time, and however it comes out, that's what you get." He also plans to offer high-end menus on New Year's Eve and other special occasions such, and will continue to change the restaurant's menu every other Wednesday.
"R" months are through until September, but one local, aquacultured oyster continues to generate significant buzz in the mid-Atlantic region. In fact, Choptank Sweets oysters, a product of commercial aquaculture company Marinetics, Inc., which operates as The Choptank Oyster Company, aren't subject to traditional seasonal restrictions since they are an aquacultured oyster. In addition to being featured in an article on aquaculture in the April 2008 issue of What's Up? Eastern Shore, Marinetics, Inc. and its Choptank Sweets have also been featured by The Baltimore Sun, The Washington Times, Chesapeake Life, WJZ-TV 13 in Baltimore, and Baltimore Business Journal. Chef Paul Shiley of Clearview at Horn's Point calls these trendy bivalves "the best tasting oysters available anywhere." In addition to Clearview at Horn's Point, Choptank Sweets are also served at The Narrows (Grasonville), Tilghman Island Inn (Tilghman), the Rustic Inn (Easton), Brooks Tavern (Chestertown), and Peacock Lounge (formerly Inn at 202 Dover, Easton), and can be purchased at the Whole Foods in Annapolis.
Annie's Paramount Steak & Seafood House offers a unique take on take-out. When placing a carryout order from Annie's website—Annies.biz—customers are now able to order a steak to temperature while specifying an exact time to pick-up their order. Just like ordering from a waiter, you can now order a steak to be perfectly cooked to your liking, and when you pick it up, they'll ensure it was just pulled from the grill. Diners can also reserve a table from their computer by utilizing the site's online reservation feature. Those of you not living a fully cyber existence can still enjoy the restaurant's newest special, a pound and a half of Maine lobster for $29.99.
Part-time St. Michaels residents Valyncia and Reginald Simmons have launched The Ugly Hermit Cookie Company in hopes of competing in the $6 billion cookie industry. Initially offering five flavors, the pair are using an old family recipe, namely Valyncia's Granny Helen and her aunts Joan and Charlotte. "Aunt Joan passed away before we could show her what we were working on, so we're using the cookies to pass along her legacy," Reginald says. Of the five flavors, only Perfectly Plain Jane (plain), Fenelon Flavor (raisin/nut), Juicy Jubilee (raisin), and Off-The-Wal Nuts (nuts) are "traditional" hermit cookies. The fifth, Cranberry Celebration (cranberry) needed Granny Helen's approval before it was introduced to the menu. Known as hermits because of their frumpy appearance, the cookies are currently available online with an estimated two-day turnaround to anywhere in the country, and the Simmons hope to sell the cookies in stores shortly. "The plan is to start out locally, then move to regional, and continue to grow from there," Reginald says.
Another Anne Arundel County restaurateur is expanding to the Shore. Jerry Hardesty, owner of Annapolis staples O’Brien’s, OB’s Prime, and Middleton Tavern, recently purchased Side Street Seafood Restaurant and the adjoining Captain Bud’s Tiki Bar on 10th Street in Crisfield, saving the establishments from foreclosure. “Our plan is to continue service in a fashion conducive to the Crisfield experience with steamed crabs, seafood, a full range of lunch and dinner items, all moderately priced, with nightly entertainment at the Tiki Bar," Hardesty says. "We’ll have the full capacity for large crab feasts, bull roasts, catering, and even business meetings.” Hardesty is working with a local tour company to possibly package tours of Tangier Sound, as well as with the Maryland Department of Natural Resources to offer customers use of the DNR’s nearby 550-slip marina. Expect a grand re-opening this month.
Mitchums Steak House
Latitude 48
Tilghman Island Inn
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