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What We're Up to This Month
Each month in Local Mix, we try to bring you news and information that keeps you up-to-date on what's happening in our local food community, in between quarterly issues of Edible Chesapeake. But we often neglect to tell you about great events and activities we ourselves participate in with our partners in the community. We'll be out at events a lot over the next couple of weeks, so we thought we'd do something different and devote this edition of Local Mix to OUR news! |
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But First, the Recipes!
 You've probably seen our fall cover by now - Milburn Orchards' traditional cake donuts are the stars of our Edible Traditions piece on apple cider donuts. The article is online, and it also includes a recipe for a light and delicious yeast-raised apple cider donut from Rachel Rappaport ( www.coconutlime.blogspot.com). Some of you may remember Rachel's awesome recipe for Baltimore's smearcase. There's also a recipe for a wonderful poached pear salad from Executive Chef Patrick Dinh at Tuscarora Mill in Leesburg, Virginia. That's his beautiful plate in our header. He makes this salad using local pears, Monocacy Ash from Cherry Glen Goat Cheese Co., and salad greens from Endless Summer Harvest. |
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Restaurant Industry Talks Local
 The Mid-Atlantic Food, Beverage and Lodging Expo in Baltimore is the year's biggest gathering of restaurateurs, hospitality professionals, foodservice distributors and suppliers, and others connected to the industry. Our friend and colleague Michael Birchenall, publisher and editor of Foodservice Monthly, always brings his readers the full scoop on the show. He moderated a panel on cocktail marketing yesterday. And for the first time, Edible Chesapeake publisher and editor Renee Catacalos will be moderating a panel at the EXPO. Today, she'll join chefs Aaron McLoud of Vintage 50 in Leesburg, Virginia, and Michael Reidt of B&O American Brasserie in Baltimore, Virginia farmer Elaine Boland of Fields of Athenry Farms, and Rob Mumma of Belair Produce for the panel: "From Local Farms to Your Tables - Why Local Products Are Must-Haves for Local Menus." |
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Local Food and Sustainable Fashion Unite!
Clothing retailer Eileen Fisher has teamed up with Edible magazines across the country, including Edible Chesapeake, to hold informal local food tasting events. Edible Chesapeake had fun meeting Eileen Fisher customers at the Bethesda store in the spring. This October, all three Eileen Fisher stores in our area - Bethesda, Chevy Chase and Tysons Corner - will hold Edible Chesapeake tasting events. And shoppers get $25 off their purchase at Eileen Fisher during the event.
Here's the lineup for this Saturday's tasting:
Sat, October 10 - Tysons Galleria store - 3-5 p.m.
Tastes for the next two are still being nailed down, but will include Little Ragghi's Crackers, Cowgirl Creamery and others. All are guaranteed to please! The dates:
Thur, October 15 - Shops at Wisconsin Place - 5:30-7:30 p.m.
Sat, October 17 - Westfield Montgomery - 3-5 p.m.
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Pick Up Edible Chesapeake @the Green Festival!  If you visit the festival this weekend, be sure to stop by the booths of these Edible Chesapeake advertisers and partners, and ask them for a copy of the fall issue:
And if you run into Renee or marketing/ad representative Rana Koll-Mandell at the festival, please say hi! |
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Harvest Dinner in Hanover
 Renee is beside herself with excitement over the Harvest Dinner at Sheppard Mansion in Hanover, Pennsylvania, on Monday, October 12. Chef Andy Little, who shocked the pork world by bringing his own farm-raised pig to a National Pork Board cook-off in Baltimore last year and winning, is putting on a fabulous 5-course dinner with wine pairings. And the dessert is . . . apple cider donuts, with a gourmet twist of course. Producers from Rettland Farms, Farm to Chef Gettysburg, Earth 'N Eats, Sheppard Mansion Farms, and Apple Valley Creamery will speak to diners about their products, and Renee will speak briefly about making and strengthening farm-to-consumer connections. |
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Speaking of Self-Promotion . . .
When the news broke earlier this week that Gourmet was being closed by Conde Nast, we sent out a statement to some media and bloggers that was unfortunately misinterpreted by a few people. Here is what the statement said:
"DEMISE OF GOURMET COINCIDES WITH RISE OF
REGIONAL FOOD PUBLICATIONS
October 6, 2009... Riverdale, MD ... The demise of Gourmet, a standard bearer for American cooks for 70 years, occurred yesterday when its parent company Conde Nast Publications closed down the magazine.
Says Renee Catacalos, editor and publisher of Edible Chesapeake, which covers the food scene focusing on locally and sustainably raised, produced and distributed foods and products in Maryland, Washington, DC, and Virginia, "We lament the passing of Gourmet. It was an important publication that helped us understand and appreciate the foods of the world. But the media landscape has changed. Today's cooks are regionally focused and extremely interested in publications like Edible Chesapeake. People want to understand what is happening in their own region and what they can eat that is grown and produced nearby. In addition, advertisers want to target their outreach to educated readers who are conscientious and mindful about the origins of their food. Magazines like Edible Chesapeake fill that need, profiling local farmers, chefs and restaurants offering locally grown ingredients, examining timely policy issues and developments in the natural, organic and sustainable food industry, listing local events and resources and offering a plethora of seasonal recipes."
Edible Chesapeake has a distribution of 35,000-40,000 copies per quarter in Maryland, Washington, DC, parts of Virginia and Pennsylvania. For more information or details, contact Renee Catacalos at (301) 675-2299 or renee@ediblechesapeake.com."
No one at Edible Chesapeake is laughing at the closure of Gourmet. If the well-funded, well-written and beautifully produced standard bearer of American food writing can have its run ended so abruptly, certainly a small, shoestring publication like Edible Chesapeake could be gone tomorrow. It was not my intention to be insensitive -- but if being the best at what you do wasn't enough to save Gourmet, clearly there is more of a story there. That's what we wanted to get to. When reporters start looking at why this happened, we want them to pay attention to small, regional publications like ours that, while not in direct competition with Gourmet and other national food publications, represent a different direction in food publishing that coincides with consumers taking a different approach to their cooking and their thinking about their food. Maybe this is a direction that will be the future of food publishing. We think it's a good way to go, but we know we have to work hard not only to produce a great magazine, but to promote ourselves and insert ourselves into the relevant conversations in order to have the best chance of success. But we truly feel bad that some folks read something in our tone that was not intended.
- Renee Brooks Catacalos |
Read local, eat local!
Sincerely,
Renee and Kristi
Local Mix
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NEW ONLINE
On My Plate:
by Larry Yee and Fred Kirschenmann
Follow us on Twitter @edches!
Edible Chesapeake is the quarterly journal of the local food scene in the Chesapeake Bay watershed since 2005. Click here for advertising information. |
'TIS THE SEASON. . .
TO ORDER GIFT SUBSCRIPTIONS!
Order online starting with the Winter 09 issue - delivered in December |
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Renee will be rushing back from the industry EXPO this afternoon so she can be at market (right outside the world headquarters of Edible Chesapeake!) in time to help introduce Carla Hall for her cooking demo at 4 p.m. Love to see you there! |
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