DC Bartender Glendon Hartley Featured in New Collaboration from Santa Teresa Rum

Service Bar’s Hartley helped in a effort to support the bartending community during Covid

Glendon Hartley, co-owner of Service Bar on U Street. Photo courtesy of Santa Teresa 1796.

By Matt Yan | Edible DC

To celebrate bartenders around the globe and assist the bartending community during Covid, Santa Teresa, Venezuela’s oldest producer of single-estate rum, launched the Santa Teresa 1796® Crafted Together Limited Edition bottle. Glendon Hartley of U Street’s Service Bar was one of 26 bartenders hired to design the label of the bottle in an effort, he says, to bring the trade community together for support. 

”Initiatives like this are what bring the hospitality industry together – it helps the community come together and stick together through moments of hardship,” Hartley says. “The fact that all of us, across the world, are going through such a massive change in our daily lives, yet have come together is a testament to the people and respected relationships we have in this Industry.”

The Crafted Together initiative provides direct support and opportunities to the global community of bartenders. In an effort to further their commitment to the beverage community, Santa Teresa’s limited edition bottle and label illustrate the creative minds and stories of resilience from each of the bartenders. Santa Teresa will also donate $10,000 to the USBG Bartender Emergency Assistance Program. 

For Hartley, this project served as an opportunity to be a part of something so meaningful to him and collaborate with bartenders throughout the world. The design process began with one bartender designing a portion of the label, then was passed onto another bartender until it was complete. Each individual design evoked themes of resilience and strength, illustrating how they persevered during the COVID-19 lockdowns.  

“To collaborate with so many bartenders of this caliber, from all across the globe, has been a truly memorable experience,” he says. “Seeing different peoples’ expressions on the same theme from around the world really is eye-opening.”

For each of their designs, the bartenders had complete creative control in their mediums and subject matter. His design, Hartley describes, features the trupial – the national bird of Venezuela – with sugarcane and rum aging barrels within its wings. “To me, this piece signifies nature’s ability to be resilient and change to fit any circumstance,” he says. 

“Just as the different designs come together to make one final new label,” he adds, “the trade [consists] of amazing individuals, who when working together create a truly spectacular community.” 

Hartley shared an in-season summer drink that he loves with us. Recipe below for the Santa Teresa 1796 Old Cuban Bellini.

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Santa Teresa 1796 Old Cuban Bellini 

Photo: Glendon Hartley

Makes 1 bellini

4 mint leaves

3/4 ounce lime or lemon juice

1.5 ounce peach syrup

1.5 ounce Santa Teresa 1796® Crafted Together Rum

1.5 ounce sparkling wine

To make the peach syrup:

Take equal parts fresh peaches and granulated sugar by weight and let sit overnight in room temperature. Add half the amount of water by volume and stir until sugar is dissolved. Keep or discard peaches.

To make the drink:

Add sparkling wine to a chilled coupe or cocktail glass. Add all of the ingredients except the sparkling wine to a Shaker tin or Boston shaker filled with ice. Shake vigorously and strain contents over sparkling wine. Garnish with a citrus peel.

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The Santa Teresa 1796® Crafted Together is available here for purchase. Visit Glendon Hartley at Service Bar located at 928 U St NW.

Matt Yan is an editorial intern at Edible DC and a student at Northeastern University, where he is pursuing a combined degree in Journalism and English with a minor in French. Follow him along his food adventures on Instagram @yan.matt.

Maximum Fun with Minimum Risk

Safe-distancing options for fun for small-group getaways in Annapolis

By Susan Able and Matthew Yan | Sponsored by Visit Annapolis

Changes in business operations due to the pandemic have made planning to get out of the house more fraught than usual, but we’ve sorted out some great options nearby that provide safe small-group fun as an essential change of pace this summer.

Beyond crabs and cocktails, visiting the historic town and environs of Annapolis makes for an easy, mostly traffic-free drive with lots of activities you might have never considered for your family or a small group of friends. There are options for nature lovers, crafting and more. And of course, there are always crabs and cocktails aplenty. Not to worry, we’ve got ideas for those too.

Get Crafty

Reserve a table for you and five of your best friends for a hands-on crafting session at The Clay Bakers. Whether painting ceramics or trying your hand at fused glass, you can give your right brain the freedom to explore your artistic side. Table reservations are for six persons max; there are four tables outside and four tables inside, with hand-washing stations and hand sanitizer in abundance. It’s easy: Just reserve your table and choose a ceramic project. Currently, glass projects are only offered in workshops. There is a wide choice of ceramics to paint; most range $25–35. Staff members give instruction, and your pieces will be fired and glazed and ready for pickup in a week. Su–Th 10am–5pm, F–Sa 10am–9pm. 151 Main St., Annapolis, MD. www.theclaybakers.com

Go Fly a Kite!

Make a day of being outdoors. As you come into town, pick up a kite at Franklin’s Toy Store at the Festival Shopping Mall, a large iced coffee next door at Ceremony Coffee and some snicky-snacks and head to the best place to fly kites in Annapolis, the Navy Stadium. This idea comes from Birgitta Sundstrom, a staffer at Annapolis’ renowned pizzeria Vin 909, which has call-ahead carryout and expanded outside dining. “This summer makes you think of all the simple things you enjoyed as a kid,” she says. “What’s better than flying a kite for a while? Then come pick up some pizzas at Vin 909 and take them to Quiet Waters Park, where there are acres and acres to have a picnic with friends. That’s a perfect day.”

Enjoy Quiet Waters Park with Friends and Fido

Operated by Anne Arundel County, beautiful Quiet Waters Park is open on its regular schedule, with a daily entrance fee of $6 on the weekends. Saved from becoming a housing development in the late ’80s, the park features 340 acres of wooded and cleared land with six miles of walking trails, plenty of picnic spots, waterfront walking and views, a kayak launch area and dog parks. While there is no human swimming allowed, there is a dog beach! Boat rentals are also open. Social distancing is required, of course, and the Visitors Center is currently closed. It’s a lovely respite from traffic and city life.

The Vineyard at dodon | photo by Jennifer Chase

Visit a Vineyard

For gorgeous views and a taste of some of Annapolis’ local wines, book an afternoon at local wineries like The Vineyards at Dodon or Great Frogs Winery. At The Vineyards at Dodon, step back and admire the sprawling landscape––with 555 acres, the working family farm and vineyards are the largest in Anne Arundel County. While onsite tastings and tours are currently unavailable, book a table for $25 on the deck or pavilion and pre-order some snacks from Dodon’s caterer for a picnic––or, for a different experience, bring your own picnic to enjoy. At Great Frogs Winery, most seating has been moved outdoors with a select number of indoor spots for reserved tastings. Visit their patio without a reservation from noon to 4pm on Wednesday to Saturday and settle down for a picnic on the grassy area, explore the vineyard or spend some much-needed (but socially distanced) quality time with friends.

Cruise Through American History

Reserve your own all-electric eCruiser to be guide-driven with yourself and up to four friends throughout Annapolis and its neighborhoods, while learning about the history of the city and seeing its colonial architecture, including the homes of four signers of the Declaration of Independence. While you take in views of Annapolis Harbor and Chesapeake Bay, you will also visit City Dock and Ego Alley. The 1½-hour tour is $145 to reserve the vehicle exclusively for your use. The tours start at 10am from the Annapolis Visitors Center, 26 West St., Annapolis. Annapolis History Tours, www.annapolisurbanadventures.com

Photo courtesy of visit annapolis

How about a Chesapeake Seafood Crawl?

Book your own electric cruiser (five people max) for a private tour and taste of some of the best Chesapeake Bay seafood there is to be had. Reserve your own private two-hour tour. The tour takes you around town to try locally sourced specialties, which could include crab, oysters, mussels, clams or rockfish. Being driven around takes the heat off your feet and allows you to see Annapolis and Eastport sites along with gorgeous water views. The guides also promise background information on how Annapolis helped shaped American history. Daily at 1:30pm, meeting at the Annapolis Visitors Center, 26 West St., Annapolis. Original Annapolis Seafood Crawl, www.annapolisurbanadventures.com

photo by susan able

Sail Away

Fun in Annapolis is synonymous with boating. The good news is that the restrictions on boat tours have been lifted and tour groups are again setting sail—with an abundance of caution. The boats are only at 50% capacity and seating is “zoned” so you will only be seated with people who you have been quarantining with or trust. For example, at Schooner Woodwind, zoned seating comes in groups of two, four or six—and to book you must buy the whole zone. It’s a great way to safely get out on the water.

We chartered a cruise on our own historic boat, the Wilma Lee, in early July and guarantee it was a fabulous experience for a sunset cocktail cruise. If you are interested in hosting your own small group in a fashion that can provide safe distancing for up to 20 people (think any celebration, even a micro-wedding!), you can rent the Wilma Lee, one of the last remaining Chesapeake Bay Skipjacks, for a two-hour cruise for $850 with Captain Rick. Check out information here for charters through the Annapolis Maritime Museum (currently closed except for venue rentals).

photo courtesy of visit Annapolis

Get Some Exercise While Having Fun

Stand up paddleboarding (SUP) options are a great way to socially distance but have fun, especially if your family and friends are game to try something new—or, if they are experienced, have the patience to give it a go with some newbies. Paddling outdoors with friends can happen, and Sunrise SUP, about 15 minutes from downtown Annapolis, is taking reservations for groups of six for a two-hour group session. Cost of $50 per person includes all the gear you need plus instruction. Sunrise SUP, Pier 7 Marina, 48 S. River Rd., Edgewater, MD

Prefer to paddle from a seated position? Annapolis Canoe and Kayak is located in Eastport and this summer is renting kayaks only, no SUPs. They have light touring kayaks, general recreation kayaks (singles and tandems), sit-on-top kayaks and canoes for rent. All gear and boats are being treated with an EPA-approved disinfectant after each use. Summer hours: M–F 11am–7pm; Sa–Su 10am–5pm. Annapolis Canoe and Kayak, 311 Third St., Annapolis; 410-263-2303

photo courtesy of visit annapolis

Dine Al Fresco or Enjoy Many To-Go Options

Annapolis acted quickly to allow restaurants to create more outdoor dining space and developed eight “Recovery Zones” that provide the opportunity to shop and dine outdoors safely. Find a list here. Expect in the evenings to find many places to eat outdoors, with food ranging from seafood to burgers, BBQ and more in downtown Annapolis, up West Street and in Eastport. Some favorite places in Eastport now have better water views with expanded dining like Bread & Butter Kitchen and Chart House. The deck view from Carroll’s Creek always feels like a real Annapolis experience, especially if you snag a table to watch the sailboat teams cross the finish line at the Wednesday Night Races hosted by the Annapolis Yacht Club. The good news is that 99% of Annapolis’ restaurants are open with COVID-19 protocols for safe dining in place. Many restaurants are accommodating small groups by reservation, so call ahead to make sure you can grab a table.

photo courtesy of visit annapolis | photo by jennifer chase

Get Crabby

We know everyone loves fat summer crabs. Two well-known and much-loved crab houses, Mike’s and Cantler’s Riverside Inn, are open again for inside dining. Both restaurants have outdoor dining, with a maximum of six at each table. With social distancing, they are only at 50% capacity, inside and out. No reservations at either establishment, and most patrons have been preferring outdoor seating, so there may be a wait on the weekends. At Mike’s, COVID-19 regulations also prevent bringing drinks or desserts (like birthday cakes) and no dogs. On the other hand, if you are looking for a great small-group setting to catch up with friends over crabs and beer, with some fried oysters and other local seafood thrown in, there is no more “Marylandy” thing to do. Think about coming early for lunch, and don’t forget an Orange Crush.

And if you really want that rustic experience but don’t feel like doing it at home, pick up a bushel of crabs from Wild Country Seafood (pro tip: order ahead or call in the morning) and either sit at the tiki umbrellas in their parking lot for a picking party or take them to Quiet Waters with plenty of paper towels and garbage bags for cleanup.

The Annapolis Visitors Center is open 9-5, all week and located at 26 West Street, phone 410-280-0445. Visitor Center guides have all sorts of information on Annapolis and Anne Arundel country and can get your group connected with a range of activities, tours and explorations.

La Famosa Readies for Opening at the Navy Yard

Chef Joancarlo Parkhurst brings his own spin on traditional Puerto Rican cuisine

Chef Joancarlo Parkhurst of La Famosa

By Matt Yan | Photography courtesy of General Design Co. | Edible DC

At La Famosa, set to open at the Navy Yard later this summer, dining is like eating in Chef Joancarlo Parkhurst’s grandmother’s kitchen. Though that’s a bit of a cliché, he says, the familial vibe he’s created at La Famosa perfectly reflects the laid-back, no-frills nature of Parkhurst’s Puerto Rican cuisine. 

“We want to do my interpretation of Puerto Rican cuisine, staying very true and loyal to the roots,” says Parkhurst, who named La Famosa after a canning company his family owned in Puerto Rico in the 1920s. “We’re doing a slightly fresher and more vibrant take on it.”

This past weekend, La Famosa hosted their second and final pop-up on the patio of Cotton & Reed, a local distillery at Union Market. Parkhurst took inspiration from chinchorros, which are modest fry-shacks often found near the beach. Here, he served up favorites like bolitas de queso with guava sauce – something Parkhurst likened to a mozzarella stick – and a Puerto Rican version of an empanada called pastelillos with beef, blue crab and vegetarian options. 

They also fried up some bacalaitos: a crispy salt cod fritter served with a crema verde sauce. The cocktails were also aplenty, with the feature being a tropical-inspired Guava Smash cocktail made with Cotton & Reed Mellow Gold Rum, fresh guava, mint-infused simple syrup, fresh mint leaves and a hint of allspice: a perfect accompaniment to the DC heat.  

All of these treats, Parkhurst says, are inspired by multi-faceted and diverse nature of Puerto Rican cuisine, influenced heavily from colonization and slavery. 

“Puerto Rico has a very diverse culture––there’s a huge African diaspora sadly from slavery, and the English, the French and the Dutch all played a really significant role in colonial times in Puerto Rico,” he says. 

The snacks featured at the pop-up are just a preview of La Famosa’s full menu, which will reflect Puerto Rican’s bold and flavorful cuisine, Parkhurst says. While some classics like mofongo will be featured, Parkhusts believes that Puerto Rican cuisine shouldn’t be defined by just a few dishes that are staples of tourist spots. 

The motivation for La Famosa was Parkhurst’s difficulty of finding Puerto Rican food that “reflected the cravings of his land.” As he and his team prepare to open La Famosa later this summer, Parkhurst is confident that the palate of the DC consumer is open enough and ready to be introduced to true Puerto Rican food.

“I think it’s fun and interesting to bring [Puerto Rican cuisine] to other people,” Parkhurst says. “I think that Puerto Rican food can stand on its own, and that people are going to find it really palatable and tasty. It’s a food that has very humble origins and has that really pronounced comfort food vibe to it.”

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Matt Yan is a summer editorial intern with Edible DC and will be starting his second year at Northeastern University, pursuing a combined degree in Journalism and English, with a minor in French. Follow him along his food adventures on Instagram at @yan.matt.

You Say Tomato, I’ll Say Yes

Top tomato recipes from a one of DC’s top tomatoes

By Bonnie S. Benwick | Photography by Jennifer Chase

No matter how often that height-of-summer tomato sandwich—eaten over the sink, yadda yadda—is held up as the ultimate way to savor my favorite fruit-vegetable, I know better. Nine years of running the Washington Post Food section’s Top Tomato reader recipe contest taught me so.

The first year was 2007. We called it the Easy Tomato Recipe Contest, capping the ingredient list at 10 and counting on the honor system to deliver original dishes from home cooks. Their creations would reflect a wide range of tastes, accompanied by often-charming stories. We built a single-subject, annual section around it. The initial winner was, and still is, a chilly reminder that fresh doesn’t have to be best: a savory granita with basil and mascarpone.

Arlingtonian Linda Reck still serves her famous caprese-style appetizer, with an upgrade that reminds her of the Bloody Caesar cocktails her mother favored. Reck steams clams in Clamato juice; the strained liquid goes into the recipe’s tomato mixture and the shelled bivalves garnish each serving.

I hadn’t made her original in a few years but was happy to dig in on a muggy June afternoon. Crunchy-cool and creamy, aromatic and refreshing, it remains one of my all-time favorites from the newspaper’s tomato contest era that ended in 2015.

What other recipes were on my short list, asked Edible DC? I pretended to have one, as my list of favorite tomato recipes is awfully long.

I remembered another winner—this time from 2011. Tomato Kimchi-Chi is the kind of versatile, no-cook relish/side dish that everyone can enjoy. Its mélange of tomatoes, jalapeños and an umami-bomb blend of rice vinegar, hot sauce and fish sauce are non-negotiable, but other components can be swapped in. Shari Scoggin-Saslaw sent in the recipe from North Carolina. Now she lives near Baltimore and she, too, has tweaked the original, adding blanched, chopped garlic scapes and Thai chilies to the mix. I love the crunch factored into this dish by way of jicama, daikon radish and sesame seeds.

The novelty of smoked tomatoes drew me to Tim Artz’s crawfish gratin. Romas can stand up to a few hours of such infusion, resulting in sweetness as well as a woodsy perfume. I’ve kept in touch with the Oakton resident since I wrote about his DIY food prowess for the Post in 2010, and consulted him on a possible workaround for those without a grill or smoker. He shares exploits and recipes at timsfoodobsession.com (homemade koji and miso, nocino, scrapple!), where you can read how his 2014 recipe came together.

Revisiting Becky Hamill’s Top Tomato contest entry turned out to be bittersweet. I learned that the Lewes, Del., retired caterer and passionate cook died in 2017; among the many accomplishments revealed in her obituary was the fact that she “proudly earned an honorable mention in the Washington Post.”

Hamill gave us her Savory Tomato Cornbread Cobbler in 2013, based on the kind of deep-dish fruit recipes found in Junior League cookbooks. It comes together quickly and is tailor-made for summer soirees. But it’s just as doable year-round because it calls for the kind of snacking tomatoes always available in the produce department. They are halved and seasoned with garlic, lime, chili powder, celery salt, a whisper of ground cumin—simple enough, yet Hamill’s treatment does wonders for those little pops of juice and seeds nestled into tender corn bread.

In the end, I think, the dozens and dozens of readers’ dishes that were tested and published during those Top Tomato years provide an invaluable snapshot of home cooking. They enrich the Post’s recipe archive. When the beefsteaks and Brandywines ripen, start with this list of favorites and add it to your own.

Caprese Granita 

From Arlington resident Linda Reck with Bonnie S. Benwick

Just as refreshing: That’s the verdict, 13 years later, for the winner of the Washington Post Food section’s first tomato recipe contest. You’ll need a 9- by 13-inch freezer-proof baking dish/pan and 6 small glasses, preferably vertical enough to display the alternating layers. Make sure to use ripe, in-season tomatoes. They need to macerate for at least 1 hour, and the granita needs 2 to 4 hours in the freezer, with intermittent scrapings. This is an update of the original recipe.

Yields 6 small starter servings

INGREDIENTS

1½  pounds medium-size, ripe red tomatoes, cored, skinned and cut into chunks (see NOTES)

1 clove garlic, minced or run through a garlic press

1 teaspoon kosher salt

2 teaspoons red wine vinegar

Basil sprigs, plus small leaves for garnish

Extra-virgin olive oil, for drizzling

¼ cup mascarpone (see NOTES)

6 pitted kalamata or other black olives, minced, for garnish

DIRECTIONS

Toss together the tomato chunks and garlic in a mixing bowl (preferably glass or ceramic), then sprinkle the salt and vinegar evenly over them. Let the mixture sit at room temperature for at least 1 hour OR up to a few hours in the refrigerator, covered. Re-stir occasionally.

Transfer the mixture and any juices to a food processor or blender; pulse or purée until fairly smooth. Press through a strainer (larger than fine-mesh) directly into the baking dish/pan, discarding the solids left behind. (If you use a high-powered blender like a Vitamix, you can skip the strainer step.)

Freeze for 2 to 4 hours; every 45 minutes or so, scrape a sturdy fork through the mixture. The goal is to create granita crystals that are large yet light. For best flavor, do not allow the granita to freeze solid. 

One hour before serving, freeze or refrigerate 6 shot glasses or other small glasses. 

To assemble, stack leaves from the basil sprigs, roll tightly and cut crosswise into thin strips (chiffonade). Drizzle them with a few drops of the oil, no more than ¼ teaspoon, to coat, then gently stir them into the tomato granita—or use them to create their own separate layer.

To assemble, place a spoonful of the granita at the bottom of each chilled glass. (At this point, you can add a layer of basil if you did not already stir the herb into the granita.) Drop a few mascarpone balls or a small spoonful of mascarpone into each glass, then add another layer of granita. Top with the minced olives and a small basil leaf. Serve right away.

NOTES: To peel the tomatoes, score a shallow “X” at the bottom of each one. Let them sit in a bowl of just-boiled water for 15 to 30 seconds, until the skins have loosened. Drain and peel, discarding the cores, then cut the tomatoes into chunks.

To achieve a “bocconcini” effect with the mascarpone, roll small portions into balls and freeze until semi-firm.

Tomato Kimchi-Chi

From Shari Scoggin-Saslaw with Bonnie S. Benwick

The beauty of this 2011 Top Tomato contest winner is in its versatility. Freshly made with the full 2 tablespoons of hot sauce, it’s zippy and crisp; after a day’s refrigeration, its heat is more prominent in every chilled bite. Refrigerate for at least 1 hour, and up to 3 days.

Yields about 5½ cups

INGREDIENTS

2 pounds small and medium tomatoes, preferably a mix of colors, cored then cut into wedges, slices or bite-size chunks

About 6 ounces firm jicama, peeled and cut into large or bite-size chunks (at least 1 cup)

6 ounces daikon radish, peeled and cut into large chunks or ½-inch dice (1 to 1½  cups; may substitute red radishes)

6 scallions, white and light-green parts, cut on the diagonal (½ to ¾ cup)

¾ cup rice vinegar (plain or seasoned)

2 teaspoons to 2 tablespoons chipotle-flavored hot sauce, preferably El Yucateco

1 to 2 tablespoons Thai fish sauce

¼ cup chopped cilantro

2 or 3 jalapeño peppers, stemmed, seeded and minced

¼ cup “tuxedo” (black and white) sesame seeds

Directions

Combine the tomatoes, jicama, daikon, scallions, vinegar, hot sauce and fish sauce (both to taste) in nonreactive (glass or ceramic) mixing bowl. Toss to coat thoroughly. Refrigerate for at least 1 hour and up to overnight, stirring a few times. If desired, drain off some, but not all, of the liquid.

Stir in the cilantro, jalapeños (to taste) and sesame seeds just before serving.

Savory Tomato Cornbread Cobbler

From Becky Hamill with Bonnie S. Benwick

Easy to assemble, this riff on a skillet fruit pie is best served the same day it’s made. Serve as a side or as a main course. If celery salt is hard to find, you can make your own by grinding celery seed with a touch of salt. You’ll need a medium (10-inch) cast-iron skillet.

Yields 6 to 8 servings

Ingredients

For the filling

1 pound mixed-variety cherry/grape tomatoes, each cut in half

2 cloves garlic, minced

½ teaspoon pure chili powder

¼ teaspoon celery salt (see headnote)

¼ teaspoon kosher salt

¼ teaspoon ground cumin

3 scallions (white and light-green parts, minced; enough for ¼ cup), plus 2 tablespoons minced green scallion tops for garnish

Finely grated zest and juice of 1 lime

For the crust

½ cup flour

½ cup yellow cornmeal

¼ teaspoon kosher salt

2 teaspoons baking powder

8 tablespoons (1 stick) unsalted butter 

1 cup whole or low-fat milk

Directions

Place the skillet in the oven; preheat to 350°F.

For the filling: Toss together the tomatoes and garlic in a mixing bowl.

Evenly sprinkle the chili powder, celery salt, kosher salt and cumin over the tomato mixture and toss to coat evenly, then stir in the ¼ cup of minced scallions, the lime zest and juice. Let the filling sit while you make the crust.

For the crust: Combine the flour, cornmeal, salt and baking powder in a mixing bowl.

Once the skillet is hot, add the butter. Watch closely; when the butter is melted and bubbling, stir the milk into the flour mixture to form a somewhat lumpy batter. Transfer the skillet to the stove top just long enough to pour in the batter, spreading it evenly.

Immediately scatter the filling evenly over the surface. Return the skillet to the oven; bake until the cobbler is crisped on the edges and has started to pull away from the sides of the pan, 30 to 35 minutes.

Cut into wedges; serve hot or at room temperature, garnished with the minced scallion tops.

Smoked Tomato and Crawfish Gratin

From Oakton resident Tim Artz with Bonnie S. Benwick

This Top Tomato contest finalist from 2014 calls for time and effort spent upfront—skinning a batch of Romas, then smoking them for 1 to 3 hours. But there is a shortcut: Start with commercially smoked, dried tomatoes (available online); place in a bowl and cover with just enough hot water to rehydrate, then drain and chop. Your house-smoked tomatoes can be refrigerated 2 or 3 days in advance, or frozen for up to 6 months. Frozen crawfish tails (preferably deveined) are available at Wegmans and Harris Teeter stores, and at some seafood markets. You’ll need a 2-quart gratin dish.

Yields 6 to 8 servings

Ingredients

3 tablespoons unsalted butter, plus more for the baking dish

4 cloves garlic, minced

¼ medium onion, minced (¼ cup)

Pinch crushed red pepper flakes

2 cups diced, smoked Roma tomatoes (see headnote and NOTE)

2 pounds cooked, frozen crawfish tails, defrosted (see headnote)

¼ cup dry white wine

Juice of 1 lemon

1 tablespoon minced fresh parsley

½ cup heavy cream

Kosher salt

Freshly ground black pepper

3 cups grated sharp cheddar cheese

Directions

Preheat oven to 350°F.

Melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Stir in the garlic, onion and crushed red pepper flakes. Cook, stirring, just until the onion is translucent.

Stir in the diced, smoked tomatoes; cook just until their moisture has evaporated but they have not disintegrated. Transfer the pan’s contents to a mixing bowl. Return the pan to medium-high heat; add the remaining tablespoon of butter. Once it has melted, add 1 pound of the crawfish tails; cook just until warmed through. Add the wine and lemon juice; cook until those bubbling liquids have reduced, for a few minutes.

Return the smoked tomato mixture to the pan, stirring to incorporate. Stir in the parsley and cook for 1 to 2 minutes, then stir in the heavy cream. Season lightly with salt and pepper, keeping in mind that next you will blend in 2 cups of the grated cheese.

Use a little butter to grease the gratin dish. Distribute the remaining pound of crawfish tails evenly over the bottom, then spoon the sauté pan’s contents evenly over the crawfish. Scatter the remaining cup of grated cheese over the surface. Bake for 25 to 30 minutes, or until bubbling at the edges with melted cheese on top.

Serve warm or at room temperature.

NOTE: To smoke the tomatoes, soak several handfuls of wood chips in a pan of water for 30 minutes. Light about a half a chimney starter full of charcoal.

Fill a large bowl with ice water. Choose 8 to 10 meaty, ripe Roma tomatoes. Core, then blanch the tomatoes in boiling water for a minute or so; drain and place in the ice-water bath. Once they have cooled, discard the skins, which should slip off. Cut the tomatoes lengthwise in half. 

Prepare a charcoal or gas grill for indirect heat. Brush the grill grate lightly with oil. Drain the wood chips and scatter them evenly over the coals (or enclose in a perforated foil packet for a gas grill).

Arrange the tomato halves, cut sides up, on the indirect-heat side of the grate; close the lid and smoke for 1 to 3 hours (to taste; you may need to add more soaked/drained wood chips after the first hour, and briquettes/charcoal halfway through). The tomatoes should look dry, a little brown around the edges but not burnt. Cut into ¼-inch dice.

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Bonnie S. Benwick is a Washington freelance editor, writer and recipe tester. She retired from the Washington Post in 2019. Follow her at @bbenwickon Instagram and at bonniesbenwick.com.

Walkers, Ahoy! Ideas for Strolling in Annapolis

Great eating, sightseeing and a stylish new hotel beckon visitors 

The recently re-opened Graduate Hotel on West Street in Annapolis.

By Susan Able | Photography by Jennifer Chase | Sponsored by Visit Annapolis

There may be no better place to soak up the softer sun and breezes of mid-summer than on the Chesapeake Bay, with a walking tour of Annapolis on your list of must-do escapes.

Strolling, Playing and Staying: Let’s Take a Walk

In Annapolis, spending a summer day on a sightseeing walk is enchanting way to feel far away just a short drive from the DC area, and a hop-off well before possible back-ups on the Bay Bridge.

The beautiful Federal houses that line the town’s charming narrow streets reflect its Colonial past, but also fair warning that it means that it gets busy on weekends with regards to parking and navigating around by car. Also, some streets have been closed to provide more outdoor dining space.

So, advice from this local is to stow the car in a parking garage or lot and to put on those comfy sneakers for a good, relaxing walk. The steps will fly by as you enjoy the city’s nooks and architecture, Annapolis is reputed to have more 18th-century brick homes than any other city in the nation. 

Consider making your walk a loop, and begin down on the waterfront at what is called Dock Square. The Market House and surrounding eateries have plenty of fuel to start your day. Local favorite Iron Rooster serves up chicken and waffles and City Dock is a coffee roaster and popular hangout. 

Bitty and Beau’s on Dock Square.

But consider trying a new coffee shop on the scene this year: Bitty and Beau’s, which recently opened their fourth location on Dock Square. Founded in Wilmington, NC, Bitty and Beau’s is “coffee with a cause,” in the sense that it is run by people with intellectual and developmental disabilities. It’s a stylish, sweet place with lots of good swag for the shopping inclined. So, grab a coffee and head out, and around the corner, perhaps picking up a well-wrapped crepe from Sofi’s Creperie, doing carryout only.

The U.S. Naval Academy is your first ramble. If you’ve never visited, it is a worthwhile and inspiring stop. All you need to gain access is a Real ID (the new driver’s license) or a U.S. passport. The Visitor’s Center is closed right now, but you can still walk the grounds.

Make your way back up to Main Street, perhaps stopping for a carryout sandwiches at Mason’s Famous Lobster Rolls, where Maine lobster is served in all the classic formats. If you really love lobster, try the “Bar Harbor,” a roll that includes the meat from an entire lobster, even the tail. All sorts of interesting shops and eateries line the streets—including ice cream, of course.

The Flag House Inn B&B, Mason’s Famous Lobster Rolls and a sample breakfast item from Miss Shirley’s Café.

Venture forth to Church Circle and take a right to walk by both the Historic Church and the Maryland State House. Make a stop at the Maryland Federation of Art Gallery, which is currently open now. It showcases the work of local artists, almost all of which is for sale. Continue on to Maryland Street, one of our favorite streets in town lined on both sides with locally owned shops. Think antiques, books, gifts, gourmet foods and Galway Bay, an Irish pub that is now open with distanced seating.

There are several historic homes and small museums to visit, but if you are delighted by historic gardens you must make a visit to the William Paca House & Garden. The house tours are currently closed, but the garden is open. Operated by Historic Annapolis, the dreamy Colonial garden covers over two acres that has been painstakingly restored. Information and reservation information for a garden visit can be found here.

Meander back to Church Circle. If you continue north on West Street you’ll pass the Annapolis Visitors Center, which has re-opened from 9am-5pm daily. You’ll find friendly staff who have plenty of tourism info what is updated per Covid and lots of ideas. They can also connect you to great resources for sailing tours, walking tours and even tours by kayak. Luna Blu, another solid lunch option, is right next door. Across the street is Ram’s Head Tavern, with a storied reputation as a small venue for top music acts (which are postponed for now) but the Tavern is still open for dining and carryout, one of the best small venues for music around. 

Cocktails? As you walk back down West Street, check out Dry 85, a bar with a terrific selection of their own selected barrel-aged bourbons. For $12, try a flight of three bourbons the owners have chosen directly from Kentucky bourbon country that are unique to Dry 85. The day we visited our flight included an Elijah Craig 8-year, a Maker’s Mark aged with French oak instead of American, and a 15-year-old Knob’s Creek, which showed its lovely age with a savory nuttiness. Want to learn more? The bar team is knowledgeable and happy to give you an introduction to the art of bourbon tasting. If bourbon and cocktails aren’t your thing, but wine is, you are in luck. The owners also own Red, Red Wine, a wine bar meant to be accessible, pretensions about wine be gone. 

As you walk back to the starting point, foodies might want to pop into Spice & Tea Exchange to pick up shatteringly fresh spices and excellent spice mixes for all sorts of cooking projects. And Mills Fine Wine & Spirits has a great selection of locally distilled spirits and MD wines. 

You’ve walked about two miles—you’ve earned whatever you will find to next to eat!

At the Graduate Hotel, above is a vignette from Camp Severn Shore, the hotel’s restaurant and bar. Below is a guest room.

Weekending

The arrival of The Graduate Hotel is a game-changer for accommodations in Annapolis. The stylish new hotel on West Street opened last fall and recently re-opened after closing due to the pandemic for several months. It is already a favorite will make you want to schedule your “adult runaway weekend”. Even if you aren’t planning on spending the night, you must walk through the hotel which has a nautical theme going in uniquely pleasing overdrive. Make sure to take a peek at the Atrium meeting room where over 500 pieces of nautical artwork line the walls, all collected from antique stores, auctions, and flea markets all over the country. It’s a visual feast of boating. Perhaps grab a cocktail at Camp Severn Shore, their on-site bar and restaurant and relax while enjoying the clever interior design.

To do a true Annapolis brunch, you have to try Miss Shirley’s Café, where they have raised the breakfast food bar high, including a Bloody Mary where the garnish could be considered a mini-meal. To encourage social distancing, use their Text Ahead Guest Waitlist, before arriving to the restaurant for dining to secure a spot. Dogs are welcome to join at the outdoor patio seating.

Feeling like a B&B vibe? Luckily there are plenty in town and one with a great breakfast experience and that “I could be a local” vibe: Check out The Flag House B&B near the Naval Academy which is open with COVID protocols in place, where your room comes with parking (a great plus!) and a to-die-for breakfast made with many locally sourced ingredients. We love wallpapers in The Commodore and The Far East Room.

At the U.S. Naval Academy in their summer whites, midshipmen stroll campus.

Crossing the Bridge: The Maritime Republic of Eastport

A second loop to walk involves crossing the main bridge in town, bookended on both sides by newly expanded Annapolis Yacht Club, to Eastport.

Eastport was once its own town; it was annexed into Annapolis in 1951 and has kept its own salty identity and its own flag. Annapolis’ Restaurant Row runs down Severn Street, and you can find fine dining for seafood at O’Leary’s or big aged steaks at the locally owned Lewnes Steak House, most all restaurants at this writing are offering dine-in following rules for social distancing. For casual food, try the rollicking Boatyard, with lots of Maryland specialties, oysters, crab cakes and daily specials that are all good and now with expanded outdoor dining. Favorites are the soft shell crab salad, the crab cake sandwich, the fried oysters and the huge Maine mussels. A hangout for recreational sailors and boaters, the bar is always humming. There is often a line, but it moves quickly.

Davis’ Pub is a favorite of locals. Dogs welcome at the outside seating, which has recently expanded.

If you want local color, try a place that is dear to the hearts of many: Davis’ Pub. It’s big claim to fame is that its crabby pretzel was featured by “Diners, Drive-Ins and Dives”’ Guy Fieri, but regulars also go for the burgers, gumbo and nightly specials. We love the deep-fried pickle spears, nicely crunchy and the perfect complement to almost any drink, including the local favorite, an Eastporter—vodka with a splash of cranberry. Outdoor dining is dog-friendly and the indoor dining is very people-friendly. Expanded areas are available to sit outside.

Want to stay on this side of the bridge? We recommend the Inn at Horn Point, a 15-minute walk from Dock Square and full of unique treats in a Victorian home. The rooms are all well-appointed and some have fireplaces. Like The Flag House, the Inn at Horn Point is well known for its wonderful breakfast, many ingredients coming from their own organic garden. The rooms are all different, and prices vary depending on the season and local happenings. 

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@susieqable is a writer. She is also Publisher and Editor in chief of Edible DC. A resident of Annapolis, she loves walking about the city and constantly finding new things to try on her explorations.

UMD’s Extension Launches “Fresh Conversations” Online

8 sessions focus on critical nutrition information for people 50+ (and younger)

By Matt Yan | Edible DC

Fresh Conversations, a free program from University of Maryland Extension, is focused on critical nutrition education and is moving online due to the need for social distancing. What better time to get free advice from nutrition experts with health concerns at a high point? Now is the time to get educated on better nutrition for your body and overall health.

Open to all, nutrition educators Beverly Jackey, MS, RDN and Cheryl Bush, MS, RDN, will kick off the program for some MD counties on Wednesday, July 29, but the Fresh Conversations website has other times available with different instructors. The 8 online sessions will be held on Zoom and will focus on nutrition topics. The classes are geared towards people ages 50 years or older, but anyone is welcome to attend and the information pertains to people of any age.

Online Topics for the upcoming series:

• Ancient Grains Make a Come Back

• Sugar: Sinfully Sweet

• Go with Your Gut Bacteria

• Heart-Healthy Fat Facts

• Lower Your Stroke Risk

• Should You Worry About Vitamin D Deficiency?

• Eating Out and Eating Healthy Just Got Easier

• Dairy Case Dilemma: Is It Really Milk?

For the complete webinar schedule and to register, visit the Fresh Conversations website here for more detailed descriptions and here to register for upcoming sessions. After each session, participants will receive a free copy of the Seasoned Newsletter, including recipes, food preparation tips and other activities.