Farm Dinners on the Shore

Looking toward Spring - and our 2012 Season!

2012-01-25T06:20:00.000-08:00

We know it's January, but Andy's Burger Night is just days away, and Chef Robbie Jester (along with Chef Kevin McKinney) will be manning the grill - so our thoughts naturally turn to our coming Farm Dinners season. (We hear Chef Sabrina Sexton will also be around for burgers!)

It's early, we know, and everything is still in the planning stages, but we'll tempt you with a few photos, and fill you in on our host farms!

Marigolds from Priapi Gardens accompany the meal; Chefs plate the dishes at Crow Farm; Chef Jester chats with diners; Something sweet to remember us by!

Join us in 2012 as we visit

Priapi Gardens

Colchester Farm

Crow Farm and

Lockbriar Farms!

We look forward to seeing you this Spring!

Not yet on our mailing list?

Email info@homegrownandgreen.com to join and receive exclusive 1st dibs!

The Sun Sets on Our Second Farm Dinner Season

2011-11-11T14:17:00.000-08:00

Photo by Rod Hampton

As Autumn gives way to Winter, we at Farm Dinners on the Shore look back on a season highlighted by new Chefs, new farms and, most important, new friends who've joined us at the table.

Our plans for our 2012 season are already under way - with both familiar faces and locations, and new adventures yet to be had. Look for updates here as our plans unfold.

We wish you and yours the happiest of holidays, and a new year filled with joy, peace and the love of family, friends and food.

Andy, Robbie & Marilyn

and the Farm Dinners on the Shore family

We're ending our season with a tip of the hat to the Next Generation!

2011-08-10T16:42:00.000-07:00

Read about Farm Dinners on the Shore in the August issue of Maryland Life magazine!

Click here to read what Laura Muzzi Brennan, Food Writer for County Lines Magazine's "Brandywine Table", had to say about her Farm Dinners experience!

And get County Lines Magazine's "top picks" for visiting Kent County
and the Upper Eastern Shore - click here!

It's our Final Dinner Series of the Season!
October 22 & 23 at Chestertown's Lockbriar Farm -
and we're celebrating
Farms, Food and the Next Generation!

It's our signature image - taken at our 2010 Lockbriar Farm Dinners among the blueberry bushes. But this year we return to the farm in Autumn, where their famous apples, cider and fall harvest will delight all our senses.

Lockbriar Farm owners Wayne and Marcella Lockwood have been farming for generations - so it's no surprise that their children, Jacqueline and James, are an integral part of the farm's operations. Our October Farm Dinner Series give us the opportunity to pay tribute to all the generations that bring Farms and Food together.

Our Signature Dinner on the Farm

with Guest Chef Rob Parker and his Chefs of the Next Generation!

Saturday, October 22 - 6:00 p.m.

Featuring a Lockbriar Farm Tour,
Sommelier-Selected

Wine Pairings, and Chefs of the Future!

Join us in welcoming
Chefs of the Next Generation to the table!

THE MENU

Sweet Potato and Acorn Squash Bisque with Leek Garni

Chef Seasonal Finfish with Roasted Beet Celeriac Puree,

Lockbriar Apple Cider Jus and Crispy Apple

Braised Short Rib with Buttercup Squash Risotto and Caramelized Baby Fennel

Fall Spicy Greens with Pomegranate Vinaigrette and Shellbark Hollow Farms Goat Cheese

Pumpkin Cheesecake with Spiced Wafer Cookie Crust, Cranberry Compote,

and Pumpkin Seed Brittle

Thank you. Reservations are closed.

Our Sunday Cookout on the Farm

Sunday, October 23 - 4:00 p.m.With Farm Dinners on the Shore

Executive Chef Robbie Jester

And our beneficiary - the Kent County Middle School Victory Garden Students!

We're taking LOCAL to a new level as the students of the Kent County Middle School share with us the bounty of their harvest!

THE MENU

Sparkling Lockbriar Farms Apple Cider Mocktail

Crow Farm Beef Burgers with Comforting Accompaniments and Horseradish Basil Aioli

Grilled Hot Dogs

Pepper and Berry Preserve BBQ Glazed Grilled Chicken

Garden Fresh Farfalle Pasta Salad featuring produce from Kent County Middle School

Next Generation Mixed Greens Salad with Old Bay Vinaigrette

Lockbriar Farms Cabbage Slaw with Gorgonzola and Apple

Banana and Pumpkin Creme Trifle

$25 per person

Thank you - reservations are closed.

About Lockbriar Farm

Lockbriar Farm in Chestertown is a family-run business, owned and operated by Wayne and Marcella Lockwood along with our children Jacqueline (age 14) and James (age 10). The original farm, located in rural Cecil County, Maryland was developed on land owned by the Frazier family dating back to the 1800's. Wayne and Marcella are well versed in multi-generation farm families, and their children, Jacqueline and James, play an active role in the operation of the farm. Jacqueline is a familiar face to shoppers at the Chestertown Farmers Market, running the stand on Saturdays and Wednesdays. The dinner theme "Farms & Food: Next Generation" recognizes the contribution that children make to the family farm's vitality. (Photo of Wayne, James, Marcella and Jacqueline Lockwood at our 2010 Farm Dinner)

Meet Our Beneficiary - the Kent County Middle School Victory Gardeners!

Students attending the Kent County Middle School (KCMS) have been getting "down and dirty" the past two years planting and harvesting the Victory Garden at the KCMS. The garden was established in April of 2010 under the leadership of Sabine Harvey, Master Gardener and Horticulture Program Assistant with University of Maryland Extension, Kent County. Under Sabine's leadership students, parents, volunteers and partners have created a garden that has sown many benefits in the community. Since inception nearly 1,200 pounds of produce have been harvested and donated to the local food pantry, summer camps and the backpack program for KCMS families in need, as well as garden volunteers. With their participating at the farm dinner, the students will experience the full cycle from seed to harvest to table. To read more about the University of Maryland Extension and the Victory Garden access University of Maryland Extension (Kent County) at http://www.kent.umd.edu/.

A portion of the proceeds from the Lockbriar Farms Dinners will benefit the KCMS Victory Garden

Be sure to join our mailing list - info@homegrownandgreen.com - to get exclusive early notification of all our Dinners! In the meantime, check out our other pages for info on Chefs, farms, FAQs and photos!

Details - details!

Some components of the dishes may vary based on seasonal availability at the time of the Dinner.

Lockbriar Farm is located at 10051 Worton Road, Chestertown, Maryland 21620, one mile off Route 213.

Please visit our website and read our FAQs for important information you need to know about dining on a farm.

Advance payment is required for all reservations. Reservations for the Lockbriar Farm Dinners may be made through our website or by calling 410-810-4898. Reservations will close Saturday, October 15, or earlier if all seats are reserved prior to that date. Please reserve early to ensure availability. We regret we are unable to provide refunds once reservations are closed.

Many of our guests like to express their appreciation of our staff's exceptional service with a gratuity. An opportunity to do so will be provided.

Overnight Lodging: Autumn is a popular time to visit Kent County. If you are interested in spending the night, please click here for a Lodging Availability Calendar.

May 2011

2011-05-16T07:48:00.001-07:00

Farm Dinners on the Shore

We debut our 2011 Season May 13 and 14

at Priapi Gardens in Cecilton

WEATHER ALERT!
Nature has rain. Farms need rain. So put on your galoshes, dress like a farmer and come on! We’ll see you on the farm!

Small Plates Dinner at Priapi Gardens

"Tuscan Chichetti"

Friday, May 13 - 6:30 p.m.

With Farm Dinners on the Shore

Executive Chef Robbie Jester

Served:

Crudo di Tonna-Tuna, Ginger, Chiles and Extra Virgin Olive Oil

Olive Fritte - Cerignola Olives filled with Sun-dried Tomato Gorgonzola Mousse and Fried

Cedar Run Farms Chicken Spiedino

Polpetti di Miaile - Pork Meatballs with Red Wine Reduction and Caramelized Onion "Linguine"

On the Buffet:

Priapi Root Vegetable Minestrone

Ricotta and Black Pepper Stuffed Squashed Blossoms

Hand Rolled Mozzarella with Chiffonade of Mustard Greens and Red Onion

Spinach, Radish, Citrus and Chevre Cheese in Lemon Vinaigrette

Salumi and Pickle Arrangement featuring House-made pickles, Mostarda and Rosemary Black Pepper Grissini

Marinated Cauliflower and Broccoli with Bagna Cauda Sauce

Tiramisu

Panna Cotta with Stewed Apples and Strawberries

Biscotti

Accompanied by Italian Wines and Beers

Our Signature Dinner on the Farm

Saturday, May 14 - 6:00 p.m.

With Chef Sabrina Sexton at her

Farm Dinners on the Shore Debut!

The evening begins with a farm and garden tour led by Vic and Mary Priapi, along with welcoming hors d'oeuvres. Each course will be demonstrated for you by the Chefs.

"Maryland Pork Bun"

with Smoked Pork Belly, Pickled Ramps and Radishes

Mixed Lettuce Salad with Goat Cheese and Honey and Flower Blossoms

Striped Bass with Warm Potato Salad, Asparagus, Peas and Herb-Garlic Puree

Fennel and Zaatar Crusted Lamb with Fennel, Sauteed Greens and Rhubarb

Almond-Poppy Seed Cake with Strawberry-Rose Compote, Buttermilk Cream and Scented Geranium

Paired with Sommelier-Selected Wines

Thank you for your interest. Reservations for the Priapi Gardens Dinners are closed.

Advance payment is required for all reservations. Reservations for the Priapi Farm Dinners will close Saturday, May 7, or earlier if all seats are reserved prior to that date. Please reserve early to ensure availability. We regret we are unable to provide refunds once reservations are closed.

About Priapi Gardens

Our prices are all-inclusive, however many of our guests like to express their appreciation of our staff's exceptional service with a gratuity. An opportunity to do so will be provided.

As Route 213 winds north on the Shore, where it is designated a National Scenic Byway, past Galena and over the Sassafras River, it brings you to Cecilton, home of Priapi Gardens. The white fence entrance is as welcoming as Vic and Mary Priapi and their staff, at this garden center and organic produce farm. Farming is in Vic’s blood, having grown up on a Long Island vegetable farm, and the Priapis’ passion for growing and the land is evident in everything they do – from their virtually no pesticides production practices to the recycling of their irrigation water – all designed to protect the environment, their staff and customers. From their workshops and their Fall Festival, to their gardening for children and new organic CSA, they put their core values into practice as stewards of the environment.

Priapi Gardens is located at 5996 Augustine Herman Highway, Cecilton, MD 21913. Click here for directions.

Photos Courtesy of priapigardens.com:

Top left: Entrance to Priapi Gardens.

Top right: Aerial view of Priapi Gardens.

Right: The Butterfly Garden sign reads “The plants in this garden attract butterflies. They pollinate the flowers or feed on the foliage of certain plants. Lindera, Parsley, Asclepias and Dill are some of the food sources. See how many different ones you can count”.

A portion of the proceeds from the Farm Dinners at Priapi Gardens will benefit the Medora Harvest Fund, managed by the Lower Eastern Shore Sustainable Organic Network (LESSON), a local non-profit organization that promotes outreach and education about the benefits of organic farming. The charity is named the Medora Harvest Fund in memory of Medora Cockey, whose life was tragically cut short at the age of 23. Medora was a passionate supporter of organic farming. Click here to learn more.

And more....

2011-01-19T06:58:00.000-08:00

It's almost autumn on the Eastern Shore - with festivals galore just around the corner! We'll keep you posted on the best ones to hit - coming soon!

Chef Robbie Jester & the Governor's Cook Off

2009-08-04T08:45:00.000-07:00

Local Boy Makes Good

A Tale of Chef Robbie Jester, Harbor House & the Governor’s Cook Off

It is true that the best things come in small packages. Like the email that appeared in my inbox one day that said “Hi, I’m Robbie Jester, Chef at Harbor House Restaurant in Worton”. He was interested, he went on to say, in what we were doing with Homegrown and Green, because he believed it really tied in with what he was doing at Harbor House – about 80% of what they serve up is locally grown and produced, even down to the Delaware Pike Creek Roasted Coffee and the Hop-Ocalypse

IPA beer from Clay Pipe Brewery in Frederick.

And so it was only fitting that Robbie join us on the radio to tell everyone in the area what he was doing over at Harbor Housewww.harborhousewcm.com (the “wcm” after the name stands for Worton Creek Marina – as in “Take a look at this view!!!”).

Robbie is one of those people who has always been a chef. He started cooking things in the Harbor House kitchen when he was about 12 years old, and has always enjoyed working with food. After getting a degree as a massage therapist (my husband was amazed at my restraint that I didn’t ask Robbie to take a crack at that kink in my shoulder), he came back to cooking and attended the Culinary Institute of America in upstate New York.

The results of this are pretty amazing. It’s clear that Robbie has tremendous respect for the local growers and producers – both for their long, hard work, and their commitment to producing top quality foods. And he knows his stuff. “What’s best out there right now?”, I asked. “Berries. And peaches. White peaches. And corn. The bi-color and the white”, came the answer. “What’s the difference in the corn?”, asked me, who never met an ear of corn she didn’t like. Bi-color, it seems, is earthier, good for sauces and cooking. White corn is just sweet, sweet, sweet – eat it and love it.

Robbie’s been head chef at Harbor House for three years, and he’s come know his customers well and how to deliver the things that are oing to keep them customers. “I’ve worked in kitchens where chefs get angry if a customer asks them to change something in a dish. Not us. We want you to tell us what you want.” That’s not just empty words – it’s the real deal. Go to their website – there’s no menu posted (but there are some fantastic dishes pictured) – instead it says “If there’s something you’re craving, call us”.

And they do get calls. Customers come for special occasions. Customers sail over from Annapolis. Customers come (and return) because when they come in they could well find their favorite dish named after them on the evening menu. I’ll get to that in a minute. Customers come because of the food.

Let’s back up to that first email I got from Robbie. Because what it didn’t say was “And one of my dishes was just picked as one of the 16 selections in Governor O’Malley’s ‘Buy Local Cook Out’!” (If you want to read more about this, and about the other Shore winners like Lew Dodd of Cedar Run Farm, Margaret Frothingham of Arnold Farms, Vic Priapi of Priapi Gardens, and Eileen & Michael Jacobson of Kent County, go to www.chesapeakefoodie.com, a fabulous website put together by Elise Kolaya – she REALLY knows food!)

Indeed, in the Salad category, there’s the recipe:

Maryland Crab, Blueberry, Lemon-Cucumber and Sugar Snap Pea Salad with Honey-Lavender Vinaigrette

Chef: Robbie Jester, Harbor House Restaurant

Producer: None other than our own radio sponsor – Wayne

Lockwood of Lockbriar Farm.

Now I got really excited when I read this because a month or so ago I had one of Wayne’s lemon-cucumbers and I’ve been craving one ever since. Robbie assures me that they are coming back. It’s a 68 day growing season, he explained, so they will arrive shortly. So go to Lockbriar or one of the markets where they sell (you can find the listing on their website www.lockbriarfarm.com) in the next few weeks and try some.

Meanwhile, back at WCTR, Robbie brought some samples of his salad with him for us to taste. It was the one time I wished we were doing video radio so everyone could see them. Some dishes look good. Some taste good. Some have a wonderful aroma. This has it all – in triplicate. WOW! “Is it on the menu?” I asked breathlessly. And indeed it was. So nothing would do but we had to head to Harbor House for dinner.

We called for reservations. Gave the names in our party. And sure enough when we got there we found “Angels Klompus” on the menu (shrimp wrapped in bacon served with horseradish honey mustard) and Garland Lobster. And we could also try dishes named for Betsy, John, Chuck, Carol and Lloyd – to name a few. It’s the kind of touch you find at a place like The Inn at Little Washington.

The menu alone was worth the price of admission, but the food topped it all. I got lost in the Honey-Lavender Vinaigrette, and I am not embarrassed to say I was eating it with a spoon and begging Robbie to bottle it and sell it. Hmmm. Maybe that’s our next adventure – Homegrown and Green: The Store! The traditionalists in our party went with crabcakes – “the largest lumps in the world” – but I went off the reservation with Jambalaya – “the Creole Classic with Eastern Shore Flair”. Spicy where it was supposed to be, smoky and flavorful – mmmmm.

I’m no food critic, but we do travel a lot and like to try good restaurants wherever we go. Recent stops include a couple of culinary school restaurants and renowned eateries. They should all just close and go home. Chef Robbie Jester puts them to shame.

I enjoyed the Delaware Pike Creek Roasted Coffee. We all had dessert. I couldn’t pass up the white wine and cinnamon poached donut peaches served with fresh whipped cream and berries, though it was hard to turn down the Berry Shortcake with Lockbriar Farms berries and cherries served over country style sweet biscuits. Rave reviews as well for the French Apple Crisp and Valencia Orange Sorbet. We left knowing we’d had a very fine meal. And then remembered on the way home

we forgot to try the Maryland’s Harvest Sangria! Well, it just means there’s another visit to look forward to. I hope it will be soon.