The el­e­gance of Fed­eral Street

Sunday Star - - FRONT PAGE - By RICHARD POLK rpolk@ches­pub.com

In re­cent years along Fed­eral Street, a col­lec­tion of up­scale es­tab­lish­ments has been sprout­ing. These es­tab­lish­ments of­fer a va­ri­ety of ex­pe­ri­ences from cof­fee at the Weather Gage to fine din­ing at Bas Rouge.

EAS­TON — In re­cent years along Fed­eral Street, a col­lec­tion of up­scale es­tab­lish­ments has been sprout­ing. These es­tab­lish­ments of­fer a va­ri­ety of ex­pe­ri­ences from cof­fee at the Weather Gage to fine din­ing at Bas Rouge.

Owned by en­trepreneur and prin­ci­pal Paul Prager, each busi­ness is an ex­pe­ri­ence of its own. As noted in the firm’s cover page, “our team strives to cre­ate an at­mos­phere that is re­fined, yet never pre­ten­tious. We are com­mit­ted to pro­vid­ing a re­mark­able ex­pe­ri­ence for our guests — one that is ex­e­cuted with ex­cel­lent and the very finest cui­sine.”

Guests may stop in Bum­ble Bee Juice and or­der from a va­ri­ety of items on its menu from smooth­ies made with ba­nana, al­mond milk, peanut but­ter and pro­tein to juices like the Pollen Trap made with kale, cel­ery, swiss chard, ap­ple, grape­fruit, lemon, gin­ger and bee pollen, or a worker bee va­ri­ety made with green ap­ple, pineap­ple, kale, spinach, lime and mint.

Clients of the Blue Mat Yoga stu­dio also can check off one of the­ses or other items on a spe­cial menu that awaits them af­ter their ses­sion.

All are made on the spot with all fresh in­gre­di­ents in Bum­ble Bee Juice’s own juicer or cold presser.

Al­mond milk also is made on the in the restau­rant. The al­monds are crushed and pressed, then sweet­ened with dates and vanilla.

Bum­ble Bee Juice was one of the first of the specialty stores to open nearly two years ago. You can­not help but feel health­ier just walk­ing in the door of the exquisitely ap­pointed shop. From the menu that is neatly scrolled on the wall be­hind the pol­ished counter, the in­gre­di­ents list is un­der each se­lec­tion.

The barista, Ja­clyn Lang, hand-crafts each drink in­di­vid­u­ally.

The spe­cial ex­pe­ri­ence of the es­tab­lish­ments is a hall­mark of the row. While there is no over­all theme, qual­ity is para­mount. Each place is meant to be an in­di­vid­ual ex­pe­ri­ence.

Sun­flower & Greens of­fers a meatier lunchtime fare. The menu ranges from sal­ads crafted from the high­est qual­ity to gourmet sand­wiches and soups to prime beef, smoked salmon and an­tibi­otic and hor­mone free poultr y.

Chef Har­ley Peet guides Sun­flower and Greens’ com­mit­ment to ex­cel­lence. He is a grad­u­ate of the Culi­nary In­sti­tute of Amer­ica and has re­ceived nu­mer­ous awards. He has served as ex­ec­u­tive sous chef at The Inn at Perry Cabin. He is also an ex­pe­ri­enced out­doors­man, an ex­pe­ri­enced sports fish­er­man and has a char­ter boat cap­tain’s li­cense.

Blue Mat Yoga is nes­tled in amongst the shops. Natalie Dent is the lead in­struc­tor and leads classes Mon­day through Thurs­days. Yoga is of per­sonal ben­e­fit to her. A ski­ing ac­ci­dent caused her to have bro­ken back and left her in near con­stant pain. Yoga was rec­om­mended by a neu­ro­sur­geon to strengthen her core and in­crease her en­durance and flex­i­bil­ity. Her re­cov­ery helped both her mind and body. She adapted her lessons to aid oth­ers to learn the ben­e­fit of Yoga.

Join­ing Dent as in­struc­tors are Shawn Nuthall and Lang. Lang also serves as the barista at Bum­ble Bee Juice.

Blue Mat is open seven days a week with in­struc­tors lead­ing sched­uled classes at dif­fer­ent times of the day. There are a num­ber of dif­fer­ent types of classes avail­able. For in­for­ma­tion, con­tact the Blue Mat at info@ blue­matyo­gas­tu­dio.com.

For those in­ter­ested in lunchtime fare, Sun­flow­ers and Greens may be your des­ti­na­tion. Open from 11 a.m to 3 p.m. the eatery fea­tures sig­na­ture sal­ads, soups and daily fea­tures like a smoked bar­be­cue pork sand­wich or a sauteed shrimp wrap. Pa­trons also can so cre­ate their own sal­ads us­ing a va­ri­ety of greens from baby spinach, kale, ro­maine hearts, arugula and let­tuce.

A num­ber of meats are also avail­able rang­ing from grilled chicken to smoked salmon and jumbo lump crab meat. There are also a mul­ti­tude of mostly light dress­ings to choose from.

Sun­flow­ers and Greens also can cater an event with a se­lec­tion of soups and sal­ads and a wrap plat­ter.

Bas Rouge rounds out the Fed­eral Street ex­pe­ri­ence. It of­fers an a la carte lunch ser­vice from 11 a.m. to 2 p.m. on Thurs­day and Friday. A dinner menu is avail­able for Friday and Saturday evenings with reser­va­tions start­ing at 6 p.m. There is a range of ap­pe­tiz­ers from crab soups to prime beef tartare.

En­trees in­clude rack of lamb, her­itage chicken breast or Mary­land jumbo lump crab cake.

Desserts of sum­mer fruit or honey-toasted pine nut tart or house-made ice creams round out the menu.

PHOTO BY RICHARD POLK

A view up Fed­eral Street.

CON­TRIB­UTED PHO­TOS Ja­clyn Lang is the barista at Bum­ble Bee Juice. She is also a yoga in­struc­tor.

NATALIE DENT

PHOTO BY RICHARD POLK

Bum­ble Bee Juice en­trance on Fed­eral Street.

CON­TRIB­UTED

Here are a se­lec­tion of pre-made items at Bum­ble Bee Juice.

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