Cup o' Joe
Food, travel, and news on the Chesapeake Bay
The Buzz at Level
Been to Level in Annapolis yet?
I had the pleasure of dining there a couple of weeks ago with our restaurant critic, Mary K. Zajac. (She was the one in dark sunglasses and a wig.) It’s definitely worth a visit.
The farm-to-table credo is alive and well here: a board in the downstairs dining room plainly states which farms the ingredients—from bison to cheese—comes from. But as good as the food was—and it was tasty—the cocktails might be the most creative in town. A margarita made with tequila smoked in-house? Pomegranate Caipirinha topped with lime juice and a frothy lime foam, and studded with pomegranate seeds? Oh, yeah. They even make their own ginger ale, tonic water, and bitters here.
Look for a full review from Mary in our next issue, which hits newsstands in mid-April. In the meantime, I’ll see you at the bar.
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Posted by .(JavaScript must be enabled to view this email address) on 03/31/10 at 09:38 AM
Ever dream of someone bringing you plate after plate of tasty barbecue to sample? Yeah, I admit it, I’ve got a little Homer Simpson in me, too.
That’s what the scene was like at last week’s Kansas City Barbecue Society judging certification program in Salisbury. About 55 barbecue-bubbas-in-training were on hand to earn the right to judge KCBS-sanctioned events all over the world.
After getting the 411 on how to properly judge barbecued meats from master KCBS instructor Terry Mullane, we spent several hours smelling, poking, pulling, and chowing down on barbecued chicken, ribs, pork, and brisket. Finally, with sticky fingers, we all stood and recited the KCBS barbecue judges oath:
I do solemnly swear to objectively and subjectively evaluate each Barbecue meat that is presented to my eyes, my nose, my hands and my palate. I accept my duty to be an Official KCBS Certified Judge, so that truth, justice, excellence in Barbecue and the American Way of Life may be strengthened and preserved forever.
Yes, it was a touching moment for us all.
If this sounds like something you’d be interested swearing allegiance to, the next one in the area takes place in Dover on March 20.
Oh, and yes, we were allowed to go home with doggie bags, but, um, I didn’t need one. (Told you about the Homer Simpson thing.)
See you all at Salisbury’s Pork in the Park, where I’ll be putting my judging certification to good use!
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Posted by .(JavaScript must be enabled to view this email address) on 03/10/10 at 11:57 AM
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