Father-son team Fredy and Harry Salmoran opened another location of Senor’s Chile Café.
Restaurant news and culinary trends throughout the Chesapeake Bay region
We are in the thick of Spring now. Our adjacent Dining Guide highlights many restaurants that offer farm-to-table, locally sourced, and clean eating options. Here we have a list of restaurants opening, closing, and how our amazing local businesses and organizations are contributing goodwill to our communities.
On the Dining Scene...
Father-son team Fredy and Harry Salmoran opened another location of Senor’s Chile Café. The new Severna Park location is the fourth in the family’s growing portfolio of restaurants. The grand opening was on January 13th at 594 Benfield Road. The family has been expanding over Anne Arundel County over the past few years, starting with their first location, Mi Lindo Cancun Grill in Annapolis over five years ago, followed by Senors Chile in Edgewater in January of 2020, which they expanded in 2021, before opening their third location, Maryland Senor Chile Cantina in Arnold. Find Senor’s Chile’s menu at senorschile.com.
Nando’s Peri-Peri located in the Westfield Annapolis Mall, across from Chipotle, closed its doors on December 23rd. This said, it’s not too late to enjoy their delicious, 24-hour marinated chicken and assortment of sauces. Nando’s still has 13 other locations in Maryland, including two in Anne Arundel County: one at Waugh Chapel and the other in Hanover at the Arundel Mills Mall. Find more information at nandosperiperi.com.
Chesapeake Materials has been making annual donations of turkeys, hams, chickens, and other holiday fixings to the Anne Arundel County Food Bank for those in need within our community. This past November, Chesapeake Materials donated 78 turkeys, 78 hams, and 18 whole chickens along with holiday sides, and brought another round in December. And when they came back in December, they brought the support of their partners: Fidelity First Financial and CFG Bank. Together, the businesses donated $12,050, which allowed the food bank to purchase 648 turkeys! See what you can donate at aafoodbank.org/donate.
Lots of love was shown to our county food bank during the holidays. Medieval Times Dinner & Tournament in Arundel Mills, Hanover, donated $10,000 in December to the Anne Arundel County Food Bank. This was a part of a $100,000 nationwide donation effort within the 10 communities the company operates. The performance restaurant showcases medieval role play in an arena-like setting. For more information, visit medievaltimes.com/baltimore.
Clean eating can still taste amazing, and Fresh Green is proving that! Fresh Green believes that clean eating should be accessible, adventurous, and downright delicious. After being founded in 2018 and opening the first location in Laurel, the brand opened locations in Upper Marlboro and Bowie. And now, there will be a Crofton location coming this year! Fresh Green will open the fourth location in Waugh Chapel, as well as locations in Capital Heights and Brandywine. Find more information and a menu at freshgreensalads.com.
The Rotary Club of Easton, along with co-sponsors Easton High Interact Club, St. John’s Foundation, and Holy Trinity Church, gathered more than one hundred volunteers to pack thousands of meals for the organization’s 2023 Rise Against Hunger event. The event, which was held on January 21st in Downtown Easton, provided 20,000 meals to send overseas for those facing hunger. This brings the event’s grand total to 70,000 meals packed since it was established locally in 2018. Rotary’s goal is to pack 100,000 meals by 2025. Learn more about the event and how you can help next time at eastonrotary.org and riseagainsthunger.org.
The St. Michaels Community Center paired with the Talbot County Health Department to host two, 6-week classes promoting healthier living that were free to the public. These small group classes held at St. Michaels Community Center included cooking demonstrations to prepare healthy meals from ingredients in the pantry and provided dinner to the class. The first class, which started March 2nd, focused on chronic disease self-management while the second class, on March 22nd, focused on Diabetes self-management. For upcoming programs and classes, like these, visit stmichaelscc.org.
After 18 years in Cambridge, Katie’s at the Airport closed on January 31st. The mother-daughter team, Kay and Katie, were sad to see their family-friendly restaurant close. Katie posted on their Facebook page on January 16th that their last day would be at the end of the month and many patrons enjoyed their favorite meals for the last time. Katie’s at the Airport was located at 5263 Bucktown Road in Cambridge.
Drink Up...
Heard of Starbucks’ Pink Drink? Well, the National Cherry Blossom Festival in D.C. is upon us, which gives good reason to showcase another pink concoction! Try out these delicious pink cocktails to enjoy in honor of the cherry blossoms blooming!
Spring Fever
Ingredients
- 6 medium strawberries, quartered
- 3/4 ounce elderflower syrup
- 3/4 ounce lemon juice
- 4 dashes rhubarb bitters
- 3 ounces sparkling rose wine, chilled
Instructions
Add the strawberries, elderflower syrup, lemon juice, and bitters into a shaker with ice and shake until well chilled. Strain into a wine glass over fresh ice. Top with sparkling rose wine. Garnish with a lemon wheel.
Photo and recipe courtesy of liquor.com
Smokey Mezcal Paloma
Ingredients For Jalapeno Simple Syrup:
- 1/4 cup sugar
- 1/4 cup water
- 1 halved jalapeno
For the Rim:
- Smoked salt
- Chipotle powder
For Paloma:
- Ice
- 1.5 ounce mezcal
- 2 ounces fresh squeezed grapefruit juice
- 1ounce fresh squeezed lime juice
- 1/2 ounce jalapeno simple syrup
- Splash club soda or sparkling water
Instructions
Make the jalapeno simple syrup. In a small saucepan, combine the water, sugar, and jalapeno. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat, cover and let cool to room temperature. Once cool, strain into a glass jar and refrigerate until ready to use. Make the smoked salt rim. On a small plate, mix a small amount of smoked salt and a couple pinches of chipotle powder. Wet the rim of a glass with a lime wedge. Roll in the salt mixture. Fill the glass with ice. Add mezcal, grapefruit juice, lime juice, and simple syrup to the glass. Top with soda and give it a little stir. Garnish with jalapeno and lime slices.
Photo and recipe courtesy of livelytable.com
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