The Menu

Burgers and Brews for the Bay
Sunday, October 1, 2017

Noon-4:00 p.m.

CBF's Clagett Farm
11904 Old Marlboro Pike
Upper Marlboro, MD  20772


Italian Burger—Clagett Farm ground beef and candy onion burger, crispy Langenfelder Farm pork belly, sliced heirloom tomato, lemon basil gremolata, organic fish paper mayo. Paired with Bold Rock cider.
"Tommie" Kosmas Koukoulis, Cafe Mezzanotte

Hawaiian Veggie Burger—Non-gmo tofu, sticky rice, and black bean burger; pineapple tomato jam; green seaweed salad; kabayaki glaze. Paired with Mully's Blood Orange Blonde.
Kaimana Chee, Uncle's Hawaiian Grindz

Moroccan Lamb Burger—Clagett Farm lamb burger with roasted tomato jam. Paired with Troegs Hopknife.
Rasheed Abdurrahman, Eat & Smile Catering

Chesapeake Beef Chile Cheddar Slider—Seasoned beef with salt, pepper, herbs de provence, paprika, and cumin, cheddar cheese, and chile made with cucumber, onion, chile pepper, crushed tomato quick pickled with vinegar, salt, pepper, and brown sugar. Paired with Starr Hill Last Leaf Maple Brown.
Mark Haskell, Friends & Food International

Pulled Pork Slider—Woodland-raised pork carnitas sliders topped with curtido (fermented Latin-American style sauerkraut). Paired with Devil's Backbone Striped Bass Pale Ale.
Brian Wort, P.A. Bowen Farmstead

Wood Fire Pizza—Clagett Farm's Red Angus beef (sausage made by Meat Crafters, Landover, Maryland) and tomato sauce and veggies from our farm. Vegetarian pizza options will be available. Paired with Victory Hoppy Lager.
Rob Vaughn, CBF Clagett Farm

Desserts—Berger cookies and Smith Island cake. Paired with Dominion Oak Barrel Stout.
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