Gov. O’Malley Announces Local Menu for 7th Buy Local Cookout

Governor Martin O’Malley announced the 16 recipes that will be featured at the 7th Annual Buy Local Cookout, which celebrates Maryland’s Buy Local Challenge Week, July 19-27, and encourages all Marylanders to eat at least one locally grown, made or harvested product each day. Recipes for the event, submitted by teams of Maryland chefs and producers, were selected for their availability of ingredients, geographic representation, maximum use of local ingredients and creativity.

Governor O’Malley has supported the Buy Local Challenge throughout his administration and began hosting the cookout during his second year in office. This will be his seventh – and final – year hosting the cookout, which will be held at Government House on Thursday, July 24.

“Katie and I have very much enjoyed hosting the Buy Local Cookout, not only because it’s a delicious event, but because it brings attention to the importance of supporting our family farmers and eating fresh, local food that’s good for you,” said Governor O’Malley. “Buying local also helps us strengthen local economies by creating more jobs and promoting a greener, more sustainable Maryland. This event has been a highlight of my year for seven years.”

All recipe submissions will be published in the 2014 Buy Local Cookout Recipes, which will include wine pairing recommendations from the Maryland Wineries Association. The cookbook will be free and available online when complete later next month.

Recipes include this sampling to be prepared at the cookout All sixteen will be at the cookout:


Maryland Avenue House Cured Irish-Style Pork Wrapped Cantaloupe on Baby Sorrel with Blackberry Vinaigrette, submitted by Chef Kevin Duffy of Galway Bay Irish Restaurant & Pub with producers Deana Tice of Enticement Farms, Schillinger’s Farm, Power Plants Microgreens


Chile-Cumin Skirt Steak with Cornbread Salad, submitted by Chef Sabrina Sexton of Sabrina in the Kitchen in Kent County, with producer Judy Crow of Crow Farm and Vineyards


Chesapeake Cobb Salad, submitted by Chef David Wells of Evolution Craft Brewing Co. Public House with producers Timothy Fields of Baywater Greens and Matt Borys of Southern Connection Seafood


Prigel Family Creamery / Dough Run Blueberry Lemon Yogurt Cake, submitted by Chef Sarah Connell-Sprigg of Dough Run with producer Mandy Castillo of Prigel Family Creamery.

The Maryland Wineries Association, the Brewers Association of Maryland, Honest Tea and Chesapeake Roasting Company are also donating products to the cookout. In addition, dairy farms on Maryland’s Best Ice Cream Trail are donating ice cream. Lyon Distilling and Blackwater Distilling will offer samplings of their spirits.

In its 2010 and 2012 Policy Choices Survey, the University of Baltimore Schaefer Center for Public Policy found that more than 78 percent of Marylanders said they want to buy produce grown by a Maryland farmer.

Find local Maryland products, locate a farmers market and more online at: Sources of local seafood can be found at Learn more about Maryland’s sustainable policies, practices and programs at and follow on Twitter @GreenMaryland.

About the Author

Michael Birchenall is Editor and Publisher of Foodservice Monthly, a regional trade publication covering the foodservice industry of the Mid-Atlantic (DE, DC, MD, VA). Foodservice Monthly has been recognized as the Restaurant Association of Maryland's Allied Industry Member of the Year and by the Restaurant Association Metropolitan Washington as the Joan Hisaoka Associate Member of the Year.

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