Celebrate Dorchester showcases local cuisines
—The 8th annual Celebrate Dorchester was hosted at Sailwinds Governor’s Hall on Tuesday, June 6.
Each year, the event features dishes prepared by local restaurants with fresh ingredients from local farms and other businesses for guests to sample.
“We started last year by adding new events, and we
continued that this year with some new folks,” said Chamber Executive Director Bill Christopher. “We have a fish net maker who actually uses the nets for commercial fishing, which is pretty exciting.”
Christohper said there was also kayaking and paddleboarding from the boat ramp, and other local artisans such as an eel pot maker and a painter there to show guests their craft.
This celebration of local food was organized by the Dorchester Chamber of Commerce and sponsored by The Wine Bar, Chesapeake College, Layton’s Chance, Cambridge Family Eye Care, Interstate Container, Blackwater Adventures, Amick Farms, and Hill Kimmel Contracting.
Restaurants featured at this year’s event were Garden and Garnish, High Spot Gastropub, Jimmie and Sooks Raw Bar and Grill, Low and Slow Barbecue, Palm Beach Willie’s, Pizza Ziya, Portside Seafood Restaurant, Rock Lobstah, Stoked Wood Fired Eatery, The Creek Deli, Three Sixty at the River’s Edge, Verona Pizza, and Water’s Edge at the Hyatt.
Local businesses provided the fresh ingredients necessary to create the unique dishes prepared for attendees. Crabmeat was donated by Lindy’s Seafood, Russell Hall Seafood, JM Clayton, Kool Ice and Seafood, A.E. Phillips and Son, and Rippons Brothers Seafood. Oysters were provided by Hoopers Island Oyster Aquaculture and Madhouse Oysters.
Additional ingredients included SB Farms Bison, Simmons Center Market pork, Emily’s Produce spinach and tomatoes, Perdue Farms chicken, B&G Foods peppers, Bartenfelder Farms kale, Great Expectations Farm london broil, and Dorchester Career and Technology Center eggs.
New this year, two young bakers Emma Nagel and Alison Layton were featured for dessert. The girls made over 300 mini cupcakes in three flavors: smore’s, lemon cake with blueberry buttercream, and dark chocolate cake with salted caramel buttercream. Nagel and Layton are the daughters of two of the Chamber of Commerce board members.
Back by popular demand was the “Best of” contest among the restaurants. Guests each received five tickets upon arrival, and each ticket counted as a vote cast for their favorite dish.
Low and Slow Barbecue took first place with their pulled pork sliders, made with Simmons Center Market pork. Second place winner was Portside Seafood Restaurant for their chesapeake chicken, made with Perdue Farms chicken. Stoked Wood Fired Eatery took third place with a tossed kale salad, made with Bartenfelder Farms kale.
Christopher said that only 10 votes separated winners as all the chefs did an outstanding job.
The silent auction to benefit the Jason T. Wise Scholarship fund included items such as gift certificate to various local businesses, gift baskets with varied themes, a Sunday sail on the Skipjack Nathan, a two-night stay at the Hyatt, a round of golf for four, VIP Ironman passes, and a kayak.
Three Sixty at the River’s Edge prepared this london broil napoleon with london broil provided by Great Expectations Farm.
Aspiring young bakers Emma Nagel and Alison Layton prepared mini cupcakes for dessert using eggs from the Dorchester Career and Technology Center.
Sweet and sour drumsticks were prepared by The Creek Deli with chicken from Perdue Farms.
Local artisan Joanna McCoy painted the landscape before her as guests looked on.
Blue crab carved by champion wood carver Edward Dean of Hoopers Island.
Smoked Madhouse oyster gravy with a sour cream biscuit was prepared by Water’s Edge at the Hyatt with oysters from Madhouse Oysters.
For the appetizer course, guests enjoyed pizza by Pizza Ziya made with spinach from Emily’s produce.