Indulge in our Cast Iron Mac & Cheese, featuring creamy, rich cheeses baked to perfection in a sizzling cast iron skillet for a crispy, golden top and a gooey, comforting interior.

Cast Iron Mac & Cheese

This mouthwatering Spicy Chicken Sandwich features a crispy, fiery chicken breast topped with zesty pickles and creamy mayonnaise, all nestled between a soft, toasted bun.

Spicy Chicken Sandwich

A vibrant medley of earthy roasted beets, mixed greens, and creamy goat cheese, drizzled with a tangy balsamic vinaigrette for a refreshing and nutritious salad.

Roasted Beet Salad

Indulge in our spiced donuts, perfectly fried to golden perfection and drizzled with a rich maple glaze, then topped with crunchy pecans for an irresistible sweet and nutty finish.

Spiced Donuts with Maple Glaze & Pecans

Delight in our warm, flaky biscuits infused with smoky cheddar flavor and a hint of garlic, perfect for dipping or enjoying on their own.

Smoked Cheddar Bay Biscuits

A rich and creamy broccoli gratin, baked to perfection with a golden cheese crust that adds a delightful crunch to every bite.

Broccoli Gratin

Indulge in our unique Donut Sandwich, featuring a fluffy glazed donut filled with savory ingredients that perfectly balance sweet and salty flavors for a delightful twist on a classic favorite.

Donut Sandwich

The Choptank Omelet is a delightful blend of fresh local ingredients, featuring fluffy eggs filled with crab meat, sautéed vegetables, and a hint of Old Bay seasoning, delivering a taste of the Chesapeake Bay in every bite.

Choptank Omelet

Crispy, golden-brown potatoes pan-fried to perfection, offering a delightful crunch and a fluffy interior, perfect for breakfast or as a side dish.

Hash Browns

Dive into our Colossal Crab Cocktail, featuring succulent chunks of sweet crab meat served chilled with a zesty cocktail sauce and a hint of lemon for a refreshing seafood delight.

Colossal Crab Cocktail

Succulent shrimp served chilled with a zesty cocktail sauce, perfect for a refreshing start to your meal.

Shrimp Cocktail

Crispy, golden-fried calamari served with a tangy marinara sauce and a sprinkle of fresh parsley for a delightful appetizer experience.

Fried Calamari

Indulge in our Pretzel Monkey Bread, a delightful twist on a classic favorite, featuring soft, buttery dough knotted into bite-sized pieces, coated in a savory pretzel crust and served warm with a side of creamy cheese dip.

Pretzel Monkey Bread

Crispy tortilla chips piled high with a medley of succulent shrimp, tender crab, and zesty cheese, all drizzled with a spicy jalapeño sauce and topped with fresh pico de gallo.

Seafood Nachos

Indulge in a decadent warm s'mores brownie sundae, featuring rich chocolate brownies topped with gooey marshmallows, crunchy graham cracker crumbs, and a scoop of creamy vanilla ice cream, all drizzled with luscious chocolate sauce.

Warm Smores Brownie Sundae

In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a cast iron skillet, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for about 2 minutes, stirring constantly.

Make the Cheese Sauce

Gradually whisk in the milk, continuing to stir until the mixture thickens. Once thickened, remove from heat and stir in the cheddar cheese, mozzarella cheese, salt, black pepper, and paprika until smooth.

Add Milk and Cheese

Add the cooked macaroni to the cheese sauce and mix well to coat all the pasta.

Combine Pasta and Sauce

Preheat your oven to 350°F (175°C). Sprinkle the bread crumbs over the top of the macaroni and cheese mixture in the skillet.

Prepare for Baking

Place the skillet in the preheated oven and bake for 25-30 minutes, or until the top is golden and crispy.

Bake

Remove from the oven and let it cool for a few minutes before serving. Enjoy your cast iron mac & cheese!

Serve

elbow macaroni

unsalted butter

all-purpose flour

milk

sharp cheddar cheese, shredded

mozzarella cheese, shredded

salt

black pepper

paprika

bread crumbs

In a large bowl, combine buttermilk, egg, cayenne pepper, paprika, garlic powder, salt, and black pepper. Add the chicken breasts and allow them to marinate for at least 1 hour in the refrigerator.

Prepare the Chicken

In another bowl, mix the all-purpose flour and cornstarch. Remove the marinated chicken from the refrigerator, letting excess marinade drip off, and dredge each piece in the flour mixture until fully coated.

Prepare the Breading

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken and fry for 5-7 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

Toast the hamburger buns lightly. On the bottom half of each bun, place lettuce leaves, the fried chicken, sliced tomatoes, pickles, and drizzle with hot sauce. Top with the other half of the bun.

Assemble the Sandwich

Serve the spicy chicken sandwich warm and enjoy!

Chicken breasts (boneless, skinless)

All-purpose flour

Cornstarch

Cayenne pepper

Paprika

Garlic powder

Salt

Black pepper

Buttermilk

Vegetable oil (for frying)

Hamburger buns

Lettuce leaves

Tomato (sliced)

Pickles

Hot sauce

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender. Once done, let them cool, then peel and chop into cubes.

Roast the Beets

In a large bowl, combine the arugula, roasted beet cubes, and walnuts.

Prepare the Salad

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.

Make the Dressing

Drizzle the dressing over the salad mixture. Toss gently to combine, then crumble the goat cheese on top.

Assemble the Salad

Serve immediately as a side dish or a light main course.

Beets

Arugula

Goat cheese

Walnuts

Olive oil

Balsamic vinegar

Pepper

Preheat your oven to 375°F (190°C) and grease a donut pan.

Preheat Oven

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.

Mix Dry Ingredients

In another bowl, mix together milk, eggs, melted butter, and vanilla extract until combined.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients, stirring until just combined. Do not overmix.

Combine Mixtures

Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.

Fill Donut Pan

Bake in the preheated oven for 10-12 minutes or until a toothpick inserted comes out clean.

Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cool Donuts

granulated sugar

baking powder

ground cinnamon

ground nutmeg

ground ginger

large eggs

unsalted butter, melted

vanilla extract

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare the Oven

In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and paprika.

Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Cut in Butter

Stir in the smoked cheddar cheese. Pour in the buttermilk and gently mix until just combined. Do not overmix.

Add Cheese and Buttermilk

Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter or a glass.

Shape the Biscuits

Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden brown.

While the biscuits are baking, mix the chopped parsley with a bit of melted butter. Brush the mixture over the biscuits as soon as they come out of the oven.

Garnish

baking soda

smoked cheddar cheese, shredded

cold unsalted butter, cubed

buttermilk

garlic powder

fresh parsley, chopped

Preheat the oven to 180°C (350°F). Steam the broccoli florets until just tender, about 5 minutes. Drain and set aside.

Prepare the Broccoli

In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Stir in the flour and cook for 1-2 minutes, then gradually whisk in the milk and heavy cream, cooking until thickened. Remove from heat and stir in the cheddar cheese until melted. Season with salt and black pepper.

In a baking dish, combine the steamed broccoli with the cheese sauce, ensuring the broccoli is well coated. In a separate bowl, mix the breadcrumbs and grated Parmesan cheese, then sprinkle this mixture evenly over the broccoli and cheese.

Combine and Assemble

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Remove from the oven and allow to cool slightly before serving.

Bake the Gratin

Broccoli florets

Cheddar cheese, shredded

Milk

Heavy cream

Butter

Garlic, minced

Breadcrumbs

Parmesan cheese, grated

In a skillet over medium heat, cook the bacon strips until crispy. Remove and drain on paper towels.

Prepare the Bacon

In a small bowl, mix the cream cheese and maple syrup until smooth and well combined.

Mix the Cream Cheese

Carefully slice the glazed donuts in half horizontally, creating a top and bottom for the sandwich.

Slice the Donuts

Spread a generous amount of the cream cheese mixture on the bottom half of each donut. Layer with crispy bacon and sliced strawberries, then top with the other half of the donut.

Dust the assembled donut sandwiches with powdered sugar and serve immediately.

Glazed donuts

Cream cheese

Maple syrup

Bacon strips

Fresh strawberries, sliced

Powdered sugar

Wash the spinach and cherry tomatoes. Halve the cherry tomatoes and set aside.

Prepare the Ingredients

In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Whisk the Eggs

Heat olive oil in a non-stick skillet over medium heat. Add the spinach and cherry tomatoes and sauté for about 2-3 minutes until the spinach is wilted.

Cook the Vegetables

Pour the egg mixture over the sautéed vegetables in the skillet. Let it cook without stirring for about 2-3 minutes.

Add the Eggs

Sprinkle the feta cheese on top of the omelet and cover the skillet with a lid. Cook for another 2-3 minutes until the eggs are set and the cheese is melted.

Add Feta Cheese

Carefully slide the omelet onto a plate, fold it in half, and serve hot.

fresh spinach

cherry tomatoes

feta cheese

olive oil

Peel the Russet potatoes and grate them using a box grater or food processor. Place the grated potatoes in a large bowl of cold water to remove excess starch. Let them soak for about 10 minutes.

Prep the Potatoes

After soaking, drain the grated potatoes and rinse them under cold water. Use a clean kitchen towel or paper towels to squeeze out as much moisture as possible.

Drain and Dry

Finely chop the onion and add it to the drained potatoes. Season with salt and black pepper, and mix well.

Prepare the Onion

In a large skillet, heat the vegetable oil or butter over medium-high heat. Once hot, add the potato mixture in an even layer. Cook without stirring for about 5-7 minutes, or until the bottom is golden brown and crispy.

Cook the Hash Browns

Carefully flip the hash browns using a spatula. Cook for an additional 5-7 minutes until the other side is also golden brown. Remove from skillet and drain on paper towels if necessary.

Flip and Finish

Serve hot with your favorite breakfast sides or toppings.

Russet potatoes

Onion

Vegetable oil or butter

In a mixing bowl, combine the fresh crab meat, lemon juice, diced cucumber, and chopped dill. Gently fold the ingredients until well combined. Season with salt and pepper to taste.

Prepare the Base

On a serving plate or in individual cocktail glasses, place the lettuce leaves as a base. Spoon the crab mixture generously over the lettuce.

Assemble the Cocktail

Top each serving with a dollop of cocktail sauce and diced avocado. Garnish with lemon wedges on the side.