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Owners James and Sandy Cheng cut the ribbon on October 21st at Fuji's new location, officially named Fuji Japanese Steakhouse and Lavabar, at the Waugh Chapel Towne Centre in Crofton. The restaurant has been opened next door at the Village at Waugh Chapel for many years, but the owners will close that location eventually and renovate it into a new, fine-dining restaurant and sushi bar with an anticipated opening in March. Call 410-721-6880 for reservations.
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Cam idge wine bar opens within retail business
Eastern Shore business A Few of My Favorite Things now has a wine bar within its walls. Owner Carol Levy is offering wines in 3-, 6-, and 8-ounce glasses, as well as cheese and chocolate plates, with plans to add wine-dispensing machines, in coming months. Call 410-221-1960.
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Purchase a Maryland-grown turkey for Thanksgiving
Thanksgiving turkeys are now available for purchase from local farms. Friends & Farms in Columbia offers Bourbon Red pasture-raised turkeys ranging in size from 11-22 pounds. Call 240-842-9121. In Kent County, White House Farm offers organic heritage turkeys, including Black Spanish and Broad Breasted Bronze eeds. Call 410-348-5554. In Prince George's County, Good Fortune Farm in Brandwine sells 20 to 35-pound oad easted onze turkeys, all raised without antibiotics, hormones, or animal byproducts. Call 301-579-2105. And, don't forget, Thanksgiving holiday ordering at Whole Foods Market in Annapolis begins on November 1st.
Information from the Maryland Department of Agriculture. For a comprehensive list of statewide farms that sell fresh turkeys, visit the website here
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Bistro St. Michaels to reopen under new ownership
Robert A. W. Pascal, owner and general manager of St. Michaels Harbour Inn, Marina & Spa, recently purchased Bistro St. Michaels, which closed last summer. Located at 403 South Talbot St., plans are under way to reopen the restaurant under the same name in early 2013. The menu will feature European-style bistro cuisine with French and Italian specialties that focus on local sustainable products. The menu is being developed by Executive Chef David Hayes, who oversees the food operations at St. Michaels Harbour Inn, Marina & Spa. The 75-seat restaurant, which occupies a 100-plus-year-old clapboard house, will undergo minor renovations prior to reopening but much of the layout will remain the same.
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