Marinalife Chesapeake Bay Edition 2016

marinalife.com2016

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e n h a n C I n g yo u r yaC h t I n g l I F e s t y l e

C H E S A P E A K E B AY E D I T I O N

Shellebrationchesapeake oyster

ChesapeakeFarmers’ markets

man-made marvels oF the Chesapeake Bay

you Caught It … let’s Cook It

top summer drInk reCIpes

2 marinalife.com | CHESAPEAKE BAY EDITION

866-905-4278866-905-4278


Contents >CHESAPEAKE BAY EDITION 2016

6 CALENDAR OF EVENTS

8 CHESAPEAKE OYSTER SHELLEBRATIONTake a tasty summer tour exploring brine, wine and steins

14 MAN-MADE MARVELS OF THE CHESAPEAKE BAYMankind accomplished three incredible engineering feats in the Bay

17 TOP SUMMER DRINK RECIPESBrought to you by Tito’s Vodka

18 CHESAPEAKE FARMERS’ MARKETS

Meals fresh from the fields, not poured out of cans

24 YOU CAUGHT IT … LET’S COOK IT

Rustle up a flavorful feast in your own galley

Marinalife magazine, Chesapeake Bay Edition Vol. 3, Issue 1 is published by Marinalife, LLC, 500 Harborview Drive, Baltimore, MD 21230, 410-752-0505. Annual subscription price $9.99; for subscription (please add $10 for Canadian addresses and $20 for all other international addresses), renewal or change of address, call 410-752-0505. marinalife.com. Periodical Postage paid at the Baltimore, Md. post office and at additional mailing offices. ISSN # 2152-2200

POSTMASTER: Send address changes to Marinalife, LLC, 500 Harborview Drive, Baltimore, MD 21230

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MARINALIFE, LLC

500 Harborview DriveBaltimore, MD 21230Tel: 410-752-0505Fax: 866-622-9488

PUBLISHER

Joy McPeters

EDITOR

Olivia Schleicher

CONTRIBUTORS

Barbara BarrettEllen HoneyKevin McGuire

Susan Elnicki Wade

DESIGN AND PRODUCTION

Mid-Atlantic MediaJeni Mann

midatlanticmedia.com410-902-2302

ART DIRECTOR

Ebony Brown

CHESAPEAKE BAY EDITION 2016 5

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DELAWAREJULY 9 Lewes Summer Craft FairCape May-Lewes Ferry Terminal —Leweshistoriclewes.org9 a.m. to 4 p.m.

MARYLANDAPRIL 27 -AUG 31 Wednesday Night Sailboat RacesAnnapolis Harbor — Annapolisannapolisyc.com6 p.m. to 8 p.m.

MAY 22-SEPT 25 Friday Night Live! Summer Music Series165 Waterfront St. — National Harbornationalharbor.com6 p.m. to 9 p.m. (every Friday)

JULY 3 -AUG 28Summer Sundays in the ParkPell Gardens — Chesapeake Citychesapeakecity.com6 p.m. to 8 p.m.

JULY 4 Solomons 4th of July FireworksRiverwalk — Solomons Island solomonsmaryland.com9:30 p.m.

JULY 4 Baltimore’s Fourth of July CelebrationInner Harbor — Baltimorevisitmaryland.org7 p.m. to 10 p.m.

JULY 16 Cecil County Food & Wine FestivalNorth East Community Park — North Eastcecilwinefest.com11 a.m. to 6 p.m.

AUG 8- 12 White Marlin Open14th St & Bay — Ocean Citywhitemarlinopen.comMonday-Friday 4 p.m. to 9 p.m.

AUG 12 - 14 Havre de Grace Seafood FestivalConcord Point — Havre de Gracehdgseafoodfestival.orgFriday 3 p.m. to 8 p.m., Saturday 10 a.m. to 8 p.m., Sunday 10 a.m. to 6 p.m.

AUG 12 - 14 Rock Hall Pirates & Wenches

Fantasy WeekendDowntown — Rock Hall

rockhallpirates.comSaturday 10 a.m. to 8 p.m.,

Sunday 10 a.m. to 4 p.m.

AUG 20 Southern Maryland Wine, Jazz, R&B

and Funk FestivalCalvert County Fairgrounds —

Prince Frederickvendor-nation.com9 a.m. to 9 p.m.

SEPT 1 -4 National Hard Crab DerbyCarnival Ground — Crisfieldnationalhardcrabderby.comCheck event website for event details

SEPT 10 - 1 1 Maryland Seafood FestivalSandy Point State Park — Annapolismdseafoodfestival.comSaturday 10 a.m. to 9 p.m., Sunday 10 a.m. to 7 p.m.

VIRGINIAMAY 29-SEPT 4 Big Bands on the BayOcean View Beach Park — Norfolk, Va.virginia.org7 p.m. to 9 p.m. (Every Sunday)

JULY 4 Yorktown Independence Day CelebrationWater & Main — Yorktown, Va.visityorktown.org8 a.m. to 9 p.m.

JULY 1 1 Chalk the Walk ARTsplosionBoardwalk between 16th & 18th streets Virginia Beach, Va.beachstreetusa.com10 a.m. to 5 p.m.

WASHINGTON, DCJULY 4 Independence Day Celebration Parade & Fireworks Constitution Avenue (start of parade), U.S. Capital West Lawn (fireworks/concert)washington.org11:45 a.m. (parade start), 9:10 p.m. (fireworks start)

SEPT. 4Labor Day Capitol ConcertWest Lawn at the U.S. Capitolwashington.org3 p.m. to 8 p.m.

©iStock

photo.com/rypso

n

CAlENDAr Of EvENTS S U M M E R 2 0 1 6

July 9 Taste of Cambridge

Crab Cook-Off 505 Poplar Street —

Cambridgecambridgemainstreet.com

5 p.m. to 10 p.m.


BY SUSAN ELNICKI WADE

Author, Chesapeake Oyster Lovers’ Handbook, weloveoysters.com

Take a tasty summer tour exploring brine, wine and steins

Shellebrationchesapeake oyster

Chesapeake summers ease you into such a laid-back state

of mind that your big decision of the day can be choosing cold beer or crisp wine to

accompany a dozen fresh oysters. That cool combo of bivalves washed down with a

favorite drink is a beloved Bay ritual. The options were once simple: Natty Boh or Bud

for brew fans; red or white for wine lovers. And oysters were only eaten in cold months.

Today’s Bay oyster scene has evolved dramatically. Now, 100-plus bivalve brands are

harvested, and aquafarming makes them available year-round. The steady supply has

sparked a raw bar renaissance with new oyster houses opening all over the region.

Tangier Island O

yster Co.



Could so many choices complicate arelaxing Chesapeake baycation? Not ifwe can help it. Marinalife teamed upwith Chesapeake Oyster Lovers’ Handbookto create a pair of oyster tours where virginia wine and Maryland beer are coupled with local bivalves for a tantalizing bay-to-table event. visit these11 destinations and chart a flavorfulcourse for sipping and slurping your wayaround the Bay.

Virginia Wine & Oysters:Pass the Bottle, but Hold the BubblesYour Chesapeake oyster crawl starts invirginia amid historic characters, rollingcountryside and award-winning wines.Its vino tradition dates back to ThomasJefferson, and centuries later, more than250 wineries are curling their vinesaround 3,500-plus acres of land. The success is partly due to nurturing grapesthat thrive here but fail in other places.local vintners also defy the old adagethat champagne and oysters are the ultimate couple. Instead, they pair finewines with scrumptious bivalves that

are cultivated in the same area and complement each other’s flavors.

This bivalve quest also takes you to aquaculture sites that are bolstering a lucrative rebirth in the Chesapeakeoyster biz and turning virginia into theEast Coast’s top seafood producer. Its2014 season jumped 31 percent by sellingmore than 40 million oysters, offering awide range of flavors — rappahannocksto briny Chincoteagues. If you’re readyfor great grape and bivalve adventures,cruise to these five destinations:

1 Oyster Farm at Kings CreekCape Charles, Va.(theoysterfarmatkingscreek.com)

When you lounge on the restaurant’sdeck soaking in a gorgeous view of theBay, you might see workboats chuggingby and gently dropping spats on shells(baby oysters) into the water. It’s a pleasantreminder that oyster beds are right infront of the eatery, and you get to witnessthe infancy of the process that deliversfresh oysters to your table. Usually two or

three local bivalve brands are presentedwith a smooth chardonnay grown about15 minutes away at Chatham vineyards.On Watermen Wednesdays, EasternShore aquafarmers give talks about theiroysters and shuck them for tastings.

Where to dock:

Cape Charles Yacht Center

(757-331-3100, ccyachtcenter.com)

2 Pleasure House Oyster FarmVirginia Beach, Va.

(pleasurehouseoysters.com)

Just a stone’s throw from the Atlanticawaits an unforgettable experience whereharvesting and eating oysters is not aspectator sport. At this aquafarm, gueststug on tall waterman’s waders and stepinto the lynnhaven river where brinybivalves lie beneath the waves. With thecurrent swirling between your feet, theChef ’s Table Tour presents a feast ofoysters and other local seafood served ontables in the water. Nearby vineyards,such as Boxwood, Williamsburg and

Pleasu

re O

yster Farm

Boathouse

Canton


Chatham wineries, make bringing yourown wine easy. Two other guided toursoffer oyster tastings, regional history sessions and hands-on activities with fishpots, oyster cages and aquaculture gear.

Where to dock:

Long Bay Pointe Boating Resort

(757-321-4550,

longbaypointemarina.com)

3 Dog & Oyster VineyardIrvington, Va.(dogandoyster.com)

Two 40-foot-tall corkscrews at the entrance welcome guests to an award-winning vineyard that specifically cultivates wines to pair with Chesapeakeoysters. Bottles of white, rosé and red are sampled in the Wine Stand, whilethe Oyster Stand dishes out WindmillPoint and Kellum oysters, soft-shellcrabs and other seasonal seafood. The canine component of the name honorsthe sweet rescue dogs that roam thegrounds to protect grape vines from deer and other hungry critters. Dockednearby is the Faded Glory, a ChesapeakeDeadrise workboat that gives tours ofoyster beds along Carter’s Creek. In earlyNovember, the vineyard hosts the virginiaWine & Oyster Classic, which features15 of the region’s top wineries.

Where to dock: Tides Inn Marina

(804-438-4418, tidesinn.com)

4 Merroir Tasting RoomTopping, Va. (rroysters.com/restaurants/merroir)

This little hidden gem has played a big role in the Chesapeake oyster resurrection. Merroir is owned by Croxton family members, who were earlypioneers in aquafarming and are nowgrowing world-class oysters. Their 250acres of oyster beds lie just a hundredyards away from the charming eatery. These oysters grow in cages on the

rappahannock river bottom, but whenthey’re pulled from the water, you relish a spectacular farm-to-fork experiencethat pairs beautifully with virginia wine.Three types of oysters appear on the menu— rappahannocks (sweet), Stingrays(mild) and Olde Salts (briny) — andthey’re prepared on outdoor grills with a variety of seasonings or presented simply on the half shell.

Where to dock:

Regent Point Marina and Boatyard

(804-758-4457, regentpointmarina.com)

5 Inn at Stratford HallStratford, Va.(innatstratfordhall.org)

Built in 1730, the luxurious inn overlooks the Potomac river with 1,900acres of exquisite gardens, fields andforests. four outstanding wineries are located nearby, creating noteworthy wineand exceptional cuisine. The chef at thisoyster haven serves only Chesapeake

oysters, often shucked on the half shell,baked with local bacon and parmesan,crispy fried or roasted with wasabi butter.Tasting the paired wine before the oysteris his preference, because guests find it’shard to resist a chilled glass placed ontheir table. Stratford’s September Wine& Oyster festival is a must-go event.

Where to dock:

Nearby at Colonial Beach Yacht Center

(804-224-7230, cbycmarina.com)

Maryland Beer & Oysters: Let’s Raise a Frosty Mug toBrews & BivalvesMigrating north on the second leg of thejourney, your oyster quest meanders toMaryland’s farmlands, urban pockets andquaint Eastern Shore towns. You’ll savorthe rewards of folks who blend hops andbarley to brew beer that couples wellwith Bay oysters. The state’s long traditionof raising frothy mugs dates back to1703, when the first brewery opened in


Annapolis. from the iconic Natty Boh to today’s craft ales, Maryland digs sudswith bivalves.

Steamed crabs garner the most notoriety in the Bay’s current seafoodscene, but oysters have been major playersin Maryland’s commerce and culturesince colonial times. These bivalves grew so abundantly and were devouredso voraciously that towns such as Crisfield and Solomons were built upon discarded shells. By the 1800s, Chesapeake oysters were the delicacythat everyone wanted to bring to their lips. Now, Maryland aquafarmersare rekindling the global oyster mystique by branding Bay bivalves with alluring labels such as Skinny Dippers, Chesapeake Golds and SweetJesus oysters. If you want to discover the bliss of beer and bivalves, then headfor these six destinations:

1 Ruddy Duck Brewery & GrillPiney Point, Md. (ruddyduckbrewery.com)

located on the narrow causeway to St. George Island and flanked by the Potomac river and St. George Creek,ruddy Duck gracefully blends intoSouthern Maryland’s serene landscape.Next to the deck, a solitary loblolly pineguards a secret that’s hidden beneath the gorgeous waterfront view: Oysters are growing just beyond the shore underthe waves. These sweet bivalves are harvested daily for the restaurant and are a perfect match for the beers made

fresh in-house. Acollectionof brews are offeredyear-roundfrom paleales tostouts andtraditionalGerman festival biers.

Where to dock:

Haskell’s Marina

(301-994-1008)

2 Boatyard Bar & GrillAnnapolis, Md.(boatyardbarandgrill.com)

Sailors, yacht owners, engine mechanicsand anyone who loves the ChesapeakeBay gather at this lively Eastport pub.Tales of sea adventures and fishing conquests fill the air, while shuckersplace fresh oysters on icy trays and bartenders drop the delicate meat intopetite shooter glasses. Chilled mugs arefilled with an impressive list of beersfrom across the country, including Maryland-made favorites such as flyingDog, DuClaw, fordham CopperheadAle (from Annapolis) and the Boatyardlager, specially crafted to highlight thesubtle flavors of oysters harvested in local waters.

Where to dock: Annapolis Yacht Basin

(410-263-3544, yachtbasin.com)

3 BoatHouse CantonBaltimore, Md.(boathousecanton.com)

Discover a destination that toasts Baltimore’s industrial heritage whilequenching Maryland’s thirst for goodbeer and bivalves. This waterfrontseafood house resides in the former facility of Tin Decorating Co., and itstowering smokestack used to rise amongscores of oyster processing plants thatonce lined the shore. Today, it hoversabove the deck where guests nibble on oysters and watch ships zip aroundInner Harbor. A glass case at the bar is filled with Bay bivalves such as Skinny Dippers, Choptank Sweets andChincoteagues. Happy hour buck-a-shuck oysters and Wednesday CraftDraft Night featuring Maryland brewsfit the bill without busting the wallet.Don’t forget to check out the Dock Barat the BoatHouse offering live musicweekly. On-site free dockage is availablewhile dining.

Where to dock: BMC at Lighthouse Point

(410-675-8888, bmcmarinas.com)

Can Oysters Protect a Pearl of the Chesapeake’s Past?about 14 miles off virginia’s eastern shore, oyster aquaculture’s cutting-edge science is helping to preserve a traditional way of life on tangier Island.richmond native tim hickey introduced to local watermen a new oyster farming method — growingthousands of oysters in cages along the shore and shipping them to raw bars along the east Coast. that’s a big economy boost from a tiny mollusk — and a valiant effort to defend a unique part of Chesapeake heritage. For more, go to tangier Island oyster Co., tangieroysterco.com.

Pleasu

re H

ouse

Oyster Farm

4 Ryleigh’s Oyster Federal HilBaltimore, Md. (ryleighs.com)

Barstools around the shucking station at ryleigh’s are among the most coveted seats in the house. That’s the best vantage point to gaze at oysters blanketed in ice with little wooden signsheralding local brands such as Shooting Points and NassawadoxSalts. This iconic oyster house offers 10 to 14 types of bivalves, butthe favorite is Avery’s Pearl. These oysters are custom grown inHog Island, va., through a unique restaurant-aquafarm partnership.Maryland brews such as Natty Boh, Evolution IPA and looseCannon flow freely, especially during buck-a-shuck Oyster Hour.

Where to dock: BMC at Inner Harbor (410-837-5339,

baltimoremarinecenters.com)

5 Ocean Odyssey Cambridge, Md. (toddseafood.com)

Across the Bay on the Eastern Shore lies a seafood house belovedby locals for its dedication to regional oysters and beer. familyowned since 1947, it began as a small crab factory and has evolvedinto the ideal place to sample an ever-changing list of local oysterssuch as Choptank Sweets, Barren Islands, Holy Grails and Sewansecotts. You can slurp them indoors or on the outdoor deckand beer garden that’s decorated with a waterman’s mural, tropicalplants and colorful umbrellas. Maryland craft brews take centerstage, especially bottles of “Choptank” designed by a Baltimorebrewer to match the unique flavors of the Chesapeake.

Where to dock: River Marsh Marina (410-901-6380, hyatt.com)

6 Awful Arthur’s Seafood Co.St. Michaels, Md. (awfularthursusa.com)

On the main street of historic St. Michaels stands a lovely victorian house that has become a prime destination for oyster and beer seekers. Beneath its gingerbread trim hangs anaquaculture cage where oysters once grew in Chesapeake waters.Every day, a raw bar list of a dozen or more types of oysters displays its unique flavors and brand names such as ChesapeakeGold, Sewansecott and Chincoteague. On tap are local ales that include Eastern Shore natives real Ale revival from Cambridgeand Evolution from Salisbury. Extra bonus: The Eastern ShoreBrewing Co. is located a few blocks away with a tasting room.

Where to dock: St. Michaels Marina

(410-745-2400, stmichaelsmarina.com)

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vIrgInIa destInatIons

1. oyster Farm at kings CreekCape Charles

2. pleasure house oyster FarmVirginia Beach

3. dog & oyster vineyardIrvington

4. merroir tasting room Topping

5. Inn at stratford hallStratford

marylanddestInatIons

1. ruddy duck Brewery & grillPiney Point

2. Boatyard Bar & grillAnnapolis

3. Boathouse CantonBaltimore

4. ryleigh’s oyster Federal hilBaltimore

5. ocean odysseyCambridge

6. awful arthurs’s seafood CompanySt. Michaels To view this article online, visit marinalife.com/oysters



CHESAPEAKE BAY

Man-MadeMarvels of

the

BY SUSAN ELNICKI WADEAuthor, Crab Decks & Tiki Bars of the Chesapeake Bay, crabdecksandtikibars.com



The Bay BridgeWhy would anyone dare to build a tallsuspension bridge across an expanse ofwater known for high winds and unpre-dictable squalls? Since colonial times,Maryland has been divided by a big bellyfull of water. The western side of the Bayhummed with commerce, governmentand busy ports. The rural eastern partflourished with plush farmlands, fishingvillages and vacation spots. It almost feltlike two different states.

When the urban trinity of Baltimore,Annapolis and Washington swelled withgrowth, people needed to stretch beyondtheir western corridor. Plus, EasternShore farmers wanted to bring theirwares with ease to city markets, andbeach towns were luring visitors to theirseaside attractions.

Plans to span the Chesapeake’s midsection started in the late 1800s, butthe idea got shelved during the GreatDepression and World War II. In 1947,Maryland Gov. William Preston lane Jr.spearheaded an effort to bridge the “narrow” 4.3-mile distance betweenSandy Point and Kent Island.

By 1949, construction workers begandropping massive concrete piers into thewaves. Within a year, crews completedwhat looked like giant stepping stones in the water, along with a pair of 354-foot-tall towers that would harnesssuspension cables. In 1952, the first cardrove across the 22,970-foot span, whichwas heralded as the longest continuous over-water steel structure and the thirdlongest bridge in the world.

The entire East Coast marveled atthis architectural wonder. Unfortunatelya new problem ensued. In the first year,1.2 million vehicles raced across the two-lane bridge. Within 10 years, trafficskyrocketed and strained the span’s capacity.Engineers went back to the drawingboard and designed a parallel structurecompleted in 1973.

Seasonal traffic remains an issue, but if you cross the Bay Bridge duringoff-peak hours, you’re in for a spectacularshow. Sunsets are breathtaking. The

Chesapeake Bay Bridge

Jagged shorelinesand peninsulas shaped like crooked fingers make

the Chesapeake a gorgeous place to explore.

Some people are content to gaze at the scenery

and enjoy what Mother Nature gave us. Others

choose to alter the master plan.

Tinkering with the Bay’s land and waterways

started centuries ago, driven by the need to

transport goods and people. Over time the

population grew, agriculture flourished and

manufacturing boomed, but old-fashioned

ferries, steamboats and rickety wooden bridges

couldn’t keep up with growing demands.

Engineers sharpened their pencils and

drew plans to build structures that would make

the region more hospitable to modern living.

Their ideas were bold and ingenious but often

questioned by skeptics. And Mother Nature

didn’t accept change without a fight. She reached

into her bag of tricks and bombarded workers

with choppy seas, harsh winter winds, hurricanes

and the infamous Chesapeake nor’easters.

Despite all odds, mankind accomplished

incredible engineering feats from the

Susquehanna headwaters to the southern

Atlantic shores. Three exceptional structures

changed the way people travel around the Bay

— the Bay Bridge, Chesapeake & Delaware

Canal and the Chesapeake Bay Bridge & Tunnel.

Here’s how these landmarks came to be and why

they’re worth a visit.


sky-high view among the clouds andseagulls makes gigantic cargo liners onthe water look like tiny bathtub toys.

chesapeake BayBridge tunnelWith the Bay’s top and midsection flowing smoothly, virginia eyed the benefits of modern rapid transit andbegan to assess its piece of the Chesapeake’s southern waters. On top of the list was the link between virginia’sEastern Shore and the Norfolk/virginiaBeach area. ferryboats ran regularly between those points, but boosting theservice didn’t match the popular local resorts’ rise in traffic.

Initial plans to span the channel were met with resistance by critics whobelieved the space was too wide andbridges couldn’t accommodate Navywarships and cargo vessels.

The solution was so ambitious thatmany were convinced it was destined tofail. In 1960, construction began on aproject that would be named one of theSeven Engineering Wonders of theModern World. Nearly 2,000 workerstoiled on the Bay Bridge Tunnel.

In 1964 — just 42 months after thelaunch date – the end result was theworld’s largest bridge-tunnel complexthat crossed over and under 17.6 miles of open waters. It entails more than 12miles of low-level trestle, two mile-longunderwater tunnels, two high-spanbridges, almost two miles of causeway

and four man-made islands. As if thatwasn’t enough, a second parallel span wascompleted in 1999.

Chesapeake Bay Bridge Tunnel is anadventure that every Bay explorer shouldtake. It’s a magnificent testament tomankind’s ingenuity and determinationto tame nature’s aquatic challenges. With waves splashing just beyond yourwindows, the view is beyond compare ofvessels ranging from sailboats to aircraftcarriers. An added bonus: One island hasa restaurant, gift shop and fishing pierwhere visitors can take time to experience this engineering wonder.

chesapeake &Delaware canalAugustine Herman, a 17th-centuryDutch mapmaker, was the first to notethe thin strip of land separating theChesapeake Bay’s northern tip from theDelaware river. In 1788, Ben franklinand his cronies also toyed with the project,but it got lost in the shuffle of launchinga new nation.

Businessmen in Philadelphia andBaltimore saw the economic value of reducing the journey between their ports,so they lobbied Maryland, Delaware andPennsylvania legislatures to turn the 14-mile stretch of land into a waterway.Their efforts paid off, and in 1802 theChesapeake & Delaware Canal Co. wasformed. They conducted surveys, drewplans and began digging in 1804. lackof funds caused several false starts, but by

1824 construction resumed in earnest.It wasn’t easy going. Workers labored

with pickaxes, shovels and rudimentarydredging machines through soggymarshlands and dense forests. Heavywinter rains turned solid ground intoknee-deep mud pits. But with persist-ence, resourcefulness and tons of rocksand wood, the canal opened in 1829.

Only 10 feet deep and 66 feet wide, thechannel used mules to tow ships throughfour locks that lifted water to higher levels with steam-operated waterwheels.By the early 1900s, the canal struggled to accommodate large vessels and heavytraffic, so the U.S. government bought it in 1919 and poured $2.5 million intoexpansions. Engineers removed thelocks, dredged the channel down to sealevel for smoother sailing, and builtbridges overhead.

for decades, the Army Corp of Engineers widened and fortified the C&DCanal to keep pace with transportationneeds. Today, the structure is 450 feet wideand 35 feet deep and brings 40 percentof all ship traffic into Baltimore.

Cruising through the busy canal is an unforgettable experience, because youshare the journey with massive cruiseships, cargo vessels and tugboats pullingoverloaded barges. Quaint towns andbustling dock bars line the shores. To getthe full scoop on this amazing waterway,visit the C&D Canal Museum in Chesapeake City, Md. ml

To view this article online, visitmarinalife.com/manmade

C&D Canal Bridge in Chesapeake City, Md.

Crystal’s Blue Lagoon1.5 oz tito’s handmade vodka

2 oz pineapple juice

.5 oz Coco lopez

.5 oz blue curacao

method: Shake all ingredients with ice.

Strain over fresh ice.

garnish: Orange wheel

glass: Collins

Tito’s Watermelon Cooler1 oz. tito’s handmade vodka

.5 oz. watermelon liqueur

2 oz Fresh watermelon

.5 oz. agave nectar

.5 oz. lime juice

splash of Club soda

salted rim optional

method: Shake all ingredients with ice

and pour into a glass with fresh ice.

garnish: Watermelon Slice

glass: Old fashioned

Tickled Tito’s1.5 oz tito’s handmade vodka

.5 oz Campari

1 oz pineapple juice

method: Shake all ingredients over ice. Strain

into cocktail glass.

glass: Coupe

Tito’s Kickin’ Mule1.5 oz. tito’s handmade vodka

.5 oz. Freshly squeezed lime

3 oz. ginger beer

Alternatively, for a bigger kick,

use jalapeno-infused Tito’s!

method: Build in glass.

Stir well to combine.

garnish: Lime wedge

glass: Double rocks

tito’s summer ChallengeA bold new bunch of boaters on the Bay are twisting open vodka bottles to quench their summer thirst. So, we think everyone should join the Tito’s bandwagon andstir fun into their cocktails.Send us your Tito’s Vodkasummer drink recipe and beentered to win a case ofTito’s Vodka (must be picked upat the Marinalife Baltimore office)and the admiration of Marinalife readers acrossthe country. Send entries to [email protected].

In 1995, Tito Beveridge had the idea of building hisown microdistillery incorporating the boutique wineryconcept into the spirits industry. He acquired the firstlegal permit to distill in Texas, and has since turned hishandmade vodka into the fastest growing spirit brandin the country — even winning the double gold medalat the World Spirits Competition. Available in all 50states, Tito’s Handmade Vodka is still produced inAustin, Texas and is designed to be savored by spiritconnoisseurs and everyday drinkers.



Forget those soggy sandwiches

in the cooler and leave your

can opener in the drawer.

The Chesapeake Bay offers a simpler

and healthier way to feed your crew.

Farmers’ markets are sprouting up

all around the region as part of the

field-to-table craze. Fresh meats,

artisan cheeses, homemade breads

and vegetables just plucked from the

soil provide a nourishing alternative

to fast-food feeding frenzies.

Plus, these outdoor marketplaces

are pet friendly and much more

entertaining for kids than a boring

grocery or convenience store.

Live music, chef demonstrations,

home-spun crafts and recreational

activities lend a festive feel to buying

organic items for your galley. Here

are 11 farmers’ markets located near

or on the Chesapeake Bay, where

shopping is fun and growers are

friendly.

CHESAPEAKE FARMERS’ MARKETS BY SUSAN ELNICKI WADE

Author, Crab Decks & Tiki Bars of the Chesapeake Bay, crabdecksandtikibars.com

Meals fresh from the fields,not poured out of cans

annapolis FreshFarm marketAnnapolis, Md.

Open May 1 to Nov. 20, Sunday 8 a.m.to noon. but closed during boat shows.located on Compromise and Mainstreets at the City Dock in downtownAnnapolis. This waterfront market supports farmers and producers from the Mid-Atlantic region.

Where to dock: Annapolis City Dock

Cambridge main streetFarmers’ marketCambridge, Md.

(cambridgemainstreet.com)

Open May 6 to the end of Oct., friday 9 a.m. to 1 p.m. located in the parkinglot of the former Cambridge City Halland Guernsey County Courthouse. Special events include children’s activities,tastings, cooking demonstrations and nutritional clinics.

Where to dock: river Marsh Marina

eastern shore Farmers’ marketGrasonville, Md.

Open early May to Oct., friday and Saturday 8 a.m. to noon. located acrossfrom Ewing Pond Park and GrasonvilleElementary School. Eastern Shore growers, producers and artisans presentlocal seasonal products in a lively rural setting.

Where to dock: Piney Narrows Yacht Haven

Summer crowds at farmers’ markets

Onanco

ck M

arket


Farmers’ market at Baltimoremuseum of IndustryBaltimore, Md. (thebmi.org)

Open May 7 to Nov. 26, Saturday 9 a.m.to 1 p.m. (closed May 21 and Oct. 15).located between Boyle and Websterstreets overlooking Inner Harbor. In addition to fresh food and artisan wares,this urban market offers live music andfamily activities.

Where to dock: Baltimore Marine Center at Harborview

havre de grace Farmers marketHavre de Grace, Md.

(havredegracefarmersmarket.com)

Open May 7 to Nov. 19, Saturday 9 a.m.to noon. located in Hutchins Park atthe base of Congress Avenue overlookingthe Chesapeake Bay. founded in 1995,the market hosts 25 local vendors frombeekeepers to pie makers, BBQ chefsand organic farmers.

Where to dock: Tidewater Marina

Irvington Farmers’ marketIrvington, Va.

Open May to Dec. on the first Saturdayof the month from 9 a.m. to 1 p.m. located in Irvington Commons behindChesapeake Bank. The bustling markethas a festival vibe with live entertainmentand 100-plus vendors presenting localseafood, fresh meat and produce, dairyand baked goods, crafts, artwork and more.

Where to dock: Tides Inn

old Beach Farmers marketVirginia Beach, Va.

(oldbeachfarmersmarket.com)

Open Jan. to May, Saturday 9 a.m. tonoon, June to Sept., Saturday 8 a.m. tonoon, and Oct. to Dec., Saturday 9 a.m. to noon. located at the corner of 19thStreet and Cypress Avenue in the parkinglot of Croc’s 19th Street Bistro. Thismarket provides an assortment of localdelicacies ranging from fresh produceand meats to flowers and virginia wines.

Where to dock: Cavalier Golf & Yacht Club

the onancock marketOnancock, Va.

(onancockmarket.com)

Open May 7 to Oct. 31, 9 a.m. to noon.located across from the post office abouta block off the water between the northand central branches of OnancockCreek. Established in 2012, this venuegives local watermen, farmers and artisans the chance to show off theirfresh seasonal products.

Where to dock: Onancock Marina

portsmouth olde towneFarmers marketPortsmouth, Va.

(portsmouthfarmersmarket.com)

Open May to Oct., Saturday 9 a.m. to 1 p.m. and Nov. to Dec., 10 a.m. to 1 p.m.located in the courtyard garden ofPortsmouth’s historic courthouse, and afew blocks off the Elizabeth river. Chefand artist presentations, as well as kids’activities and a variety of vendors, makethis market especially fun.

Where to dock: Tidewater Yacht Marina

st. michaels FreshFarm marketSt. Michaels, Md.

Open April 16 to Oct. 8, Saturday 8:30 a.m. to 11:30 a.m. located in the public parking lot behind Shore BBQ,between Talbot and fremont streets. Established in 1998, this waterfrontmarket showcases seasonal foods and offers cooking demonstrations by local chefs.

Where to dock: St. Michaels Marina orChesapeake Bay Maritime Museum

yorktown market daysYorktown, Va.

(yorktownmarketdays.com)

Open May 14 to Oct. 29 (except Oct. 1), Saturday 9 a.m. to 1 p.m. located between Buckner and Ballardstreets on riverwalk landing on theYork river. The 10th annual markethosts 35-plus farmers, vendors andartists throughout the season with a variety of homegrown favorites.

Where to dock: York river Yacht Haven

To view this article online, visit marinalife.com/farmersmarket

©iStock

photo.com/Elena Elisse

eva


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Let’s Cook ItRustle up a flavorful feast in your own galley

You Caught It …

It all begins with a nibble on your line. A few strong tugs and your heart beats a bitfaster anticipating that something delicious beneath the waves has taken the bait. Whoknows what could land on the hook when you drop a line into Chesapeake waters?

The Bay shelters about 350 fish species, which presents a cornucopia of regional seafood.Whether you’re trolling on the back of your boat or casting from a wooden pier, get readyto reel in a plentiful catch. With 11,684 miles of shoreline surrounding America’s premier estuary, the possibilities are endless.

BY SUSAN ELNICKI WADE

Author, Crab Decks & Tiki Bars of the Chesapeake Bay, crabdecksandtikibars.com



During the summer, three candidates are likely to land in yourcooler: crabs, rockfish and catfish.Once you catch them, how do youcook them? To help you prepare localdelicacies like a waterman’s wife, Marinalife talked to Eric rosen, owner of St. Michaels Crab & SteakHouse, who has spent nearly a quarter-century preparing seafoodChesapeake-style.

His restaurant is located at St. Michaels Marina, so he’s a pro atshowing boaters how to make feastswith big flavors in small spaces.“fresh and simple is the key,” saysrosen about Chesapeake cuisine.“With seafood pulled right from thewater, you don’t need to do much tocreate a memorable meal.”

With a few cooking essentials on board — 3- to 5-gallon pot, a frying pan, a bucket for discardedshells, newspapers, cooking oil and acan of Old Bay or J.O. seasoning —you can whip up a tasty dish to satisfy your crew.

steam crabs Like you Were Born in BaltimorePicnic tables covered with newspaperand piles of discarded shells, accompanied by wooden malletssmacking stubborn claws, represents

a beloved summer ritual on the Bay.While licking rust-colored seasoningoff their fingers, locals cherish thetradition of picking this iconic crustacean.

What makes Chesapeake crabs special? Some say the Bay’s brackishwater enhances their flavor. Othersargue that cold winter temps forcecrabs to develop insulating fat thatmakes them sweeter than their Southern counterparts. Their seasonlasts from April to December andpeaks in late summer when crabsgrow plump and sweet.

Steaming crabs is easy, and a few basic rules ensure an authenticBay experience. “If they’re not kicking,” says rosen, “we don’t cook them. When they’re alive, youknow they’re fresh and safe to eat.”locals turn up their noses at boiledcrabs, claiming that submerging them in water makes them soft and mushy. Steaming is preferred, because it locks in the flavor.

Some folks add a splash of beer or vinegar to the boiling water, buteveryone shakes a hefty amount ofOld Bay or J.O. Spice on top. A dozencrabs steamed in a 3- to 5-gallon potwith a tight lid take about 20 to 25minutes. When their color changesfrom blue to red, it’s time for picking.favorite sides at Bay crab feasts

This cheerful little can is found in almost

every Chesapeake boater’s galley, and

its special blend of spices seems to

capture the essence of the Bay. But

how did Old Bay end up in so many

kitchen cabinets?

The story begins in Germany. In the

late 1930s, a Jewish spice maker named

Gustav Brunn was sent to the Buchenwald

concentration camp. His family bribed

the Nazis for his release, so Gustav

hastily grabbed his spice grinder and his

family and skedaddled out of Europe.

After landing in Baltimore in 1938,

Gustav refined a flavorful mix of herbs

and spices to complement the plethora

of seafood in his new home. Once the

spice recipe was perfected, Gustav

founded the Old Bay Co. in 1939. The

name came from a luxury steamship

line that ferried passengers overnight

between Baltimore and Norfolk, Va. Its

reputation for elegant décor and fine

regional seafood created the right

connection between Gustav’s savory

seasoning and the Chesapeake Bay.

In 1990, Baltimore-based McCormick

& Co. bought Old Bay. About 77 million

ounces of the spice were bought last

year and sprinkled on everything from

crabs to popcorn to deviled eggs.

Let’s Cook ItThe Taste of the Bay in a Blue &Yellow Tin


include hush puppies, fries, coleslaw,corn on the cob and cold beer or orange crushes.

The one-pan solution for Flawless rockfishWhen you pull in a fish with dark racingstripes across its sides, you’ve landed asea creature so beloved in the region that it’s Maryland’s official state fish.Technically, it’s called rockfish in salt waters and striped bass in fresh waters,but locals don’t fuss much over the name. This feisty fish is fun to catch and a treat to eat.

rockfish cruise the Bay year-roundbut head north in the spring to spawn in fresh water. During the 1990s, theirpopulation dipped so low that authoritiesimposed size and catch limits. reel in two and you’re done, and rockfishmust be at least 18 inches long to keep.

from lip to tail tip, the average rockfishmeasures about two to three feet, yieldinga pair of nice-sized fillets. “less is more,”

notes rosen when cooking rockfish.“You don’t want to mask the delicate flavor of this mild fish by adding heavydoses of seasoning.”

He keeps it simple by lightly pan-fryingthem with butter, lemon and a splash of white wine. Broiling with Old Baysprinkled on top works well, too. Stuffingcrab meat inside rockfish fillets is a heavenly taste experience. On the side,try fresh vegetables, rice or garlic pasta,washed down with a crisp Chardonnay.

A Dash of Heat Delivers Purr-fect CatfishEating seafood can improve the Bay’senvironment, especially when you take afork to blue catfish. This invasive speciesstarted swimming around virginia’sJames and rappahannock rivers in the1970s and is gobbling up native aquaticlife as far north as the Potomac. Theybreed like crazy and have few naturalpredators, so locals worry about their impact on the region’s ecosystem.

The average blue catfish is two feetlong. It’s got a face that only a mothercatfish could love, with four whiskers, pasty blue skin and beady little eyes. But,behind the ugly mug are tasty fillets thatare mild and tender.

Two schools of thought suggest waysto skin catfish after snipping off itswhiskers. Some folks fillet them like anyother fish, slicing behind the gills anddown the back. Others nail the tail to awooden board and pull the meat fromthe skin. With two fillets in hand, rosendusts them with Cajun seasoning andtosses them on a hot grill. Each sidetakes about five minutes, and then youcan devour the invader. Another tastyoption: Cut the fillets into strips, dredgethem in bread crumbs, cornmeal or flourand quick-fry them in vegetable oil for acrispy finish. ml

To view this article online, visitmarinalife.com/cookit

Documents

Marinalife Chesapeake Bay Edition 2016