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What's Up Magazine


Last Updated: May 26, 2017 09:00AM • Subscribe via RSSATOM

The Taste: Krave Courtyard & Their Eastern Shore Crab Frittata Recipe

We chat with owner, Kerri Albright, who shares her Eastern Shore Crab Frittata recipe.

Chesapeake Farm-To-Fork: Burgers, Brews and Bay Education at Clagett Farm

At Clagett Farm, it’s all about education, fun, and environmental awareness

The Taste: Old Stein Inn’s Mike Selinger Carries on Family Legacy

We speak with Mike Selinger, owner of the Old Stein Inn in Edgewater, about his authentic German restaurant. He also provided a fun recipe for the signature Schnitzelwich sandwich.

Fabulous Gift Ideas for Moms, Dads, & Grads

Select items from our advertisers ideal for Moms, Dads, and Grads

Restaurant Review: Boatyard Bar & Grill

Every restaurant has a target audience and owner Dick Franyo has made Boatyard into the spot for sailors and lovers of the Chesapeake Bay.

Fresh Look: Leeks & How to Cook Them

We’re kicking-off our new Dining section feature with a vegetable that leans more to the obscure side—Leeks.

How a small Dorchester County farm could be the model of sustainability amidst conglomerate agriculture

Owners Kelly and Paul Jackson, who run Emily’s Produce on Church Creek Road, know a lot about sustainability, going into their seventh generation of farming.

The Taste: Broadneck Grill and Cantina

Zucchini Enchiladas are one of the most popular dishes at the Broadneck Cantinas. Check out the recipe here.

The Taste: Barbara’s on the Bay

We chat with Barbara Esmonde, chef-owner of Barbara’s-on-the-Bay in Betterton, Maryland who shares the recipe of her popular menu item -- Barb’s Scotch Eggs

What’s a No-No Now? Re-Thinking Food Taboos

We’ve found that a little of the “bad” can do a whole lot of good.



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