Skip to Main Content

TBT - Annapolis circa 1910-1930 when schooners were one of the main ways of transporting goods on the Chesapeake when they were not dredging for oysters. ...

View on Facebook

-WIN a pair of VIP tickets!!!!

We have a pair of VIP tickets to the Maryland Brewers Harvest!

All that you have to do is like and share this post and comment 'Maryland Brewers Harvest 2014' below. We will randomly select the lucky winner tomorrow afternoon!
...

View on Facebook

Here is a sneak peak of the oyster cook-off that Chesapeake Gold and Start-up Maryland hosted yesterday on at their facility on Hoopers Island.

We had a fantastic line up of chefs, each doing one oyster dish and one non-oyster dish.

Stay tuned for more pictures tomorrow!

A special thanks to all of the guests:
Barren Island Oysters, True Chesapeake Oyster Co., Factors Row, West Kitchen and Tavern, Denson's Grocery and R&B Oyster Bar, The Hyatt Cambridge, Laughing Crab Catering! (4 photos)
...

View on Facebook

Chef Greg Mason of the White Oak Tavern in Ellicott City did a amazing deconstructed Oyster Bloody Mary appetizer for a demonstration at the Maryland Seafood Festival two weeks ago!

Here is the recipe so you can impress your friends:

Oyster Bloody Marie Appetizer

Ingredients:
1 Qt MD oysters (shucked)
1 cup buttermilk
1 Qt breading (recipe follows)
1 pint bloody marie sauce (recipe follows)
1 cup pickled celery (recipe follows)
1 cup pickled jalapenos

Directions:
Soak oysters in buttermilk over night. Make pickles a day ahead.
Pickle Brine
1 qt apple cider vinegar
1 qt water
1 pint sugar
1 Tbl salt
lemon zest
1 Tbl peppercorns
3 allspice berries
3 garlic cloves
2 bay leaves
1 Tbl coriander seeds

Bring to a boil and pour over sliced celery and jalapenos separately.
Make bloody mary
Bloody Marie Mix
1 qt tomato sauce (fresh) or juice - I used fresh tomatoes smoked and cooked down then pureed
1/2 cup lemon juice
2 Tbl horseradish
1 Tbl hot sauce
1 Tbl old bay
2 tsp black pepper
3 Tbl worchestershire or steak sauce

Blend in vita mix

Make breading and toss oysters until coated in breading. Then fry. Put bloody mary sauce on the bottom of the plate and place oysters and pickles on top. Enjoy.
1 pint white flour
1 cup corn flour
2 tsp salt
1 tsp pepper
1 tsp thyme
1/4 tsp cayenne
1/2 tsp paprika
...

View on Facebook

Congratulations to the winners of our 'Spot the True Blue' logo contest! We had over 100 entries from some of our great local supporters.

If we responded to your email notifying you that you won then please send us your address and phone number. We will notify you when the crab meat is over nighted to your front door! (8 photos)
...

View on Facebook

True Blue Logo

True Blue

True Blue, a new labeling  initiative is going to be your way to find out which restaurants are serving real Maryland crab meat.  It’s time to stand behind our crab cakes.

080814_oyster_pledge

Oyster Pledge

By having Maryland Oysters on your menu you are helping to improve water quality and habitat in the Chesapeake Bay while serving a great, healthy, locally grown seafood product.

 

Oyster Aquaculture

Oyster Aquaculture

Maryland Aquaculture is on the rise, aquaculture plays a significant role both in food production and in ecosystem restoration.

Check out  a list of licensed oyster aquaculture facilities that operate in the state of Maryland and learn more about our sustainable seafood practices.