The Eastern Shore Buzz
Oct 09, 2011 05:07PM ● Published by Anonymous
Something about the autumn months just make people want to congregate outdoors to sip on samples from local breweries and wineries. There’s a chance to try both in Salisbury this month at the Good Beer Festival on October 8th and 9th and the Autumn Wine Festival on October 15th and 16th. Both events are put on by the Wicomico County Parks, Recreation, and Tourism Department and held at Pemberton Park, right off Business Route 50. The Good Beer Festival focuses on celebrating craft brews and features more than 50 local and national brews, along with live music from the band Chester River Runoff. Visit Goodbeerfestival.com. The wine festival includes more than 15 Maryland wines, along with food and craft vendors and live entertainment. Visit Autumnwinefestival.com.
If you’re in St. Michaels, don’t worry—you have a great wine festival in your area, too. The Fall Winefest at St. Michaels will take place on October 15th and 16th all across town, with special dinners, wine cruises, and more. Visit Winefestatstmichaels.com.
On the Upper Shore, the restaurant at Osprey Point in Rock Hall has a new leader in the kitchen. Chef Matt Whitehair was recently promoted to executive chef after spending a year and a half as the sous chef. Whitehair, a Chestertown native, returned to the Eastern Shore at the beginning of 2010 after cooking professionally in Boston, Massachusetts, for a period of time. He defines his cuisine as “contemporary American,” changing the menu constantly based on what he can purchase fresh and locally. In October, he anticipates featuring game on the menu, along with local seafood. “It’s my favorite time in October with gorgeous rockfish, so that will definitely be playing a role,” he says.
In Oxford, Pope’s Tavern added a fun feature to both the Oxford Inn and the bar menu. The restaurant and Inn, owned by Lisa MacDougal and Dan Zimbelman, recently acquired an authentic 1958 London black taxi, which they’ve dubbed “the Pope’s Mobile.” The duo uses the taxi to offer free transportation for guests to and from local marinas. In conjunction with the classic cab, they introduced a new cocktail, The Black Cab, a blend of Bombay Sapphire gin infused with blackberries, blackberry tea, Crème de Cassis, and lemon juice. It took several tweaks to get the cocktail just right, but trust us—it’s delicious.
Buzzin’ for more information about the Eastern Shore Restaurant Scene? Check out our restaurant blog, The Bent Fork, at WhatsUpMag.com for the latest scoop. As always, e-mail food editor Kelsey Casselbury at firstname.lastname@example.org with the latest news