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What's Up Magazine

The Eastern Shore Buzz

Aug 30, 2011 06:42PM ● By Anonymous
That’s certainly the case in Cambridge where Chef Patrick Fanning recently opened The High Spot, a reinvention of a once-popular hangout of the same name that closed about 15 years ago. Until July, Fanning was the chef at Sobo’s Wine Beerstro in Salisbury, but his dream was always to open his own restaurant. “I think Cambridge is the spot that’s right for it now,” he says. “It’s getting more popular when it comes to restaurants.”

The High Spot is a gastropub that combines the atmosphere of a pub with the cuisine of a fine restaurant, Fanning says. On the menu are comfort foods like burgers, shrimp and grits, and steaks, plus a large emphasis on beer—however, it’s not a bar, it’s a place for the whole family, he emphasizes. The restaurant will also be open for breakfast, offering healthy options such as scrambled eggs made with egg whites, feta cheese, and mustard greens, or biscuits made from scratch.

Speaking of what’s new in Cambridge, The Hyatt Regency Chesapeake Bay Resort recently announced the arrival of its new Executive Sous Chef Vincent Savignano. The chef comes from a sibling resort, the Hyatt Regency Coconut point Resort in Bonita Spring, Florida, but he’s also worked at resorts in Arizona and Virginia. Also joining the Cambridge family is Sous Chefs Shon Kendrick, taking over Water’s Edge Italian Grill, and Andrew Lisnoff, who will oversee Blue Point Provision Company, which recently debuted a new menu. Dishes include Eastern Shore Mac & Cheese, with lump crab meat and smoked bacon, as well as Pan-Seared Rockfish and a Drunken Shrimp & Rice Noodle Bowl.

While we’re on the subject of seafood, the Maryland Seafood Festival, is back this month at Sandy Point State Park. It’s only two days this year, September 10th and 11th, but it’s jam-packed with events, such as the Maryland Fishing Challenge, the Crab Soup Cook-Off, the Phillips Crab Cake-Eating Contest, and Cantler’s Crab-Picking contest. General admission to the festival is $12 in advance, $14 at the gate. Senior tickets are $8 and kids 12 and under are free. You can also purchase a $75 one-day VIP ticket, which includes a seafood sampler card (offering approximately 10 samples from participating vendors), beer and soda, and complimentary parking.

If you don’t get your fill of seafood there, the Maryland Department of Natural Resources is partnering with dozens of restaurants in the Chesapeake Watershed to promote local seafood in a weeklong celebration in early October, “From the Bay, For the Bay, Dine Out.” Participating Eastern Shore restaurants include Hemingway’s, The Inn at 202 Dover, Jimmie and Sooks, Osprey Point, Out of the Fire, Robert Morris Inn, The Inn at Perry Cabin, Tilghman Island Inn, and the Bartlett Pear Inn. During the celebration, the restaurants will donate a dollar from every Maryland seafood dinner sold to the Oyster Recovery Partnership. Check back next month for more information, including how the restaurants plan to showcase our local bounty.