Burgers and Brews for the Bay
Sunday, October 18, 2015
1:00- 4:00 p.m.
CBF's Clagett Farm
11904 Old Marlboro Pike
Upper Marlboro, MD 20772
"Fire It Up" Sliders���Celebrating meat and produce of the region with Clagett 100% pastured beef sliders, P.A. Bowen Farmstead's award-winning Aquaso Jack cheese, Cafe Mezzanote Pesto and Rita's Homemade Fresh Tomato Ketchup with a kick! (As on the cover of The Grassfed Gourmet Fires It Up!)
Rita Calvert with "Tommie" Kosmas Koukoulis, Cafe Mezzanotte
The Chesapeake Slider���a salute to the harvest season and the many cultures found along the Bay. The recipe uses traditional and heirloom ingredients common to the region. Fish chiles, gold coast okra, many varieties of tomatoes, pickled vegetables, cured and fresh meats.
Mark Haskell, Friends and Food International
Clay Oven Pizza with Mediterranean Sausage���featuring Clagett Farm's Red Angus beef (sausage made by Meat Crafters, Landover, Maryland) and tomato sauce from our farm tomatoes. Vegetarian pizza options will be available.
Rob Vaugh, Chesapeake Bay Foundation
Charm City sliders from Henry Hanley:
Pastrami and Swiss Slider���House-cured and smoked Clagett Farm Red Angus Beef with locally made sauerkraut, baby Swiss cheese, and homemade mustard sauce on a miniature pretzel roll.
BB Bacon Cheeseburger Slider���Ground fresh Red Angus Beef grilled, with house-cured bacon, sharp cheddar cheese, and apple bbq sauce on a miniature brioche roll.
Henry Hanley, Dish & Design Catering Baltimore