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FEATURES
By Timothy B. Wheeler, The Baltimore Sun | May 19, 2013
It's planting time in the Chesapeake Bay, just as it is on land for farmers and gardeners across Maryland. Instead of seeds, though, hundreds of millions of speck-sized baby oysters - known as spat - are being planted this spring in Harris Creek, where it's hoped they'll grow and multiply. The Eastern Shore waterway is ground zero for an ambitious experiment - a multimillion-dollar gamble, actually - to see if the bay's depleted oyster population can be restored, one creek and river at a time.
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ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | May 17, 2013
The best thing about O'Leary's Seafood Restaurant is how tricky it is to describe. Not so many years back, I'd have called O'Leary's eclectic, which became a byword for both a type of menu and the kind of place that served it. Offering a relaxed version of fine dining, the eclectic restaurant flourished in the 1990s, when serving staffs started wearing black T-shirts and sheets of paper were placed over the tablecloth. Eclectic lives on at O'Leary's, which is housed in a bright blue cottage-like building, a stone's throw from Spa Creek in Annapolis.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | May 15, 2013
Guests at Saturday's Preakness will get the first slurp of the Skinny Dipper, a new oyster from True Chesapeake Oyster Co., an oyster farm in St. Mary's County. The Skinny Dipper will be supplied to Baltimore-area restaurants beginning this summer, but it will get some high-profile attention at Saturday's race, where it has been named the "preferred oyster of Preakness," according to a press announcement. The Skinny Dipper will be presented at the raw bar inside Preakness Village, the event's corporate entertaining area, where the menu is being created by "Top Chef" contestant Mike Isabella.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | May 3, 2013
In honor of FlowerMart and its signature lemon stick treat, Ryleigh's Oyster in Federal Hill is featuring a limited edition Lemonstick Crush special Friday and Saturday. The Lemonstick Crush ($8) is made with Voli Lemon Vodka, a fresh squeezed lemon, a splash of simple syrup and a splash of Sprite. It's topped with a lemon half and soft peppermint stick. FlowerMart is Friday and Saturday, 11 a.m to 8 p.m. The Lemonstick Crush special is on all day Friday and Saturday at Ryleigh's Oyster . Officiallly, anyway.
ENTERTAINMENT
By Richard Gorelick | April 22, 2013
As part of Baltimore Green Week, the Nature Conservancy and the Oyster Recover Partnership are hosting an Earth Day "mix and mingle" event tonight at McCormick & Schmick's Staff from both organizations will introduce the new One for the Bay campaign, a new awareness and fundraising campaign that will support the organizations' ongoing efforts to help restore the Chesapeake Bay's oyster population. The One for the Bay reception is 5 p.m. to 7 p.m. tonight at McCormick & Schmick's , 711 Eastern Ave. For information about the reception go to the Nature Conservancy website . And find more Baltimore Green Week events here . And B&O Brasserie is hosting an Earth Day oyster happy hour tonight from 4 p.m. to 7 p.m. Oysters will be available for $1 for guests, and all collected oyster shells will be donated to the Oyster Recovery Program.
NEWS
April 18, 2013
Like Baltimore author Patricia Schulteis, I too have fond memories of eating oysters with my grandfather at Faidley's seafood café in Lexington Market ("Loving Lexington Market," April 11). What the market needs is what other great regional markets, such as Philadelphia's Reading Terminal Market or New York's Chelsea Market, offer: Food manufactured on-site. The lack of local produce at Lexington Market betrays the disconnect the market currently labors under with today's foodies: The majority of the foods sold there have little connection to the location.
ENTERTAINMENT
By Kit Waskom Pollard,
For The Baltimore Sun
| April 17, 2013
Michael's Cafe is nearly 30 years old, but it's still hot. On a recent Thursday night, the Timonium restaurant was hopping. The warm, wood-filled bar was packed, and by 8 p.m., so was the dining room. Since its opening in 1984, Michael's has expanded several times; a current construction project will add an outdoor bar and more seating. Eavesdropping on tables around us, we realized most diners were repeat customers - back, no doubt, for Michael's capable takes on classic American food.
NEWS
By Frederick N. Rasmussen, The Baltimore Sun | March 15, 2013
Lawrence W. "Larry" Simns Sr., a fourth-generation waterman and longtime advocate for the Chesapeake Bay and those who make their living from its waters, died Thursday of bone cancer at his Rock Hall home. He was 75. "Larry stood sentry for the watermen of the Chesapeake Bay for over 40 years and courageously carried their banner into the 21st century," Sen. Barbara A. Mikulski said in a statement. "He fought to preserve their traditions and their opportunity to work on the water like their forefathers," she said.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | March 13, 2013
Kira Eying from Baltimore was seeking a recipe for oyster pie. She said her husband's grandmother used to make it but no one in the family can find her recipe. She said was it was similar to an oyster stew, with potatoes, carrots and other vegetables but baked in a deep-dish pie plate with a flaky crust. Mike Herbert from Sykesville shared a recipe for oyster pie that he said came from his mother, Dorothy Herbert. He said he makes it at least once a year and "because the taste of the oysters is so delicate, very little seasoning is needed and as the dish cooks the oyster flavor permeates the vegetables.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 5, 2013
Oyster happy hours have been popping up lately. Corner BYOB in Hampden had a Saturday afternoon oyster party a few weeks ago. They called it a Shuck-n-Chat. Love that. In January, Ten Ten in Harbor East started up Local Oyster Nights on Tuesday featuring $1 oysters and  drink pairings. 7 West in Towson is starting up oyster happy hours on Thursday and Friday, from 5 p.m. to 7 p.m., with $1 oysters on the half shell. B&O Brasserie is teaming up with Finlandia Vodka and the Chesapeake Bay Foundation for an oyster happy hour on March 15, from 4:30 p.m. to 6:30 p.m. The event will feature $1 oysters and $5 Finlandia shooters.
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