Inside the savory-scented digs of Honey Baked Ham & Cafe, spools of hardwood-smoked, spiral-sliced ham entice carnivorous palates. Here, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato soufflé. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
My Butcher and More's meat-cutting masters acquire grass-fed or naturally fed beef from local farms, from which they prepare juicy, flavorful cuts. Roseda Black Angus beef arrives from a 350-acre farm, where steers enjoy an all-natural diet, natural ponds, and frequent games of patty-cake. The protein emporium also carries Creekstone Farms beef, a 100% Black Angus blend processed according to stringent guidelines to ensure quality. The staff precisely grinds each hearty slice of steer by hand, and customers can chow down content in the knowledge that the shop's sources shield their cows from hormones, antibiotics, and violent video games.
When it comes to seafood preparation, its seems like the culinary minds at Fifer’s Seafood have thought of just about everything. Every cooking method is fair game—broiling, deep-frying, steaming, and serving it up raw—as long as it enhances the natural sweetness and subtle flavor of each ingredient. They pile platters to the rafters with hand-peeled shrimp, flaky filets of haddock, and quarter-pound crab cakes, and they shuck fresh oysters and clams to pair with classic accoutrements and a squirt of lemon. Seafood even adds an extra punch to some of Fifer’s other options, such as Angus beef burgers crowned with housemade crab dip.
To complement these maritime feasts, bartenders serve pours of liquor and wine behind a tiki-style bar, which also features more than 15 beers on tap. Drinks in hand, diners gather around the dining room’s solid-oak tables, which are surrounded by aquatic décor and high-definition televisions broadcasting sports.
The shelves at MOM's Organic Market teem with certified-organic groceries and produce free of chemicals, pesticides, and fertilizers. Fill a cart or 10-gallon hat with lunch fixings such as roasted turkey slices from Applegate Farms and Imagine low-sodium chicken broth. GT's Kombucha Gingerade joins assorted Chobani yogurts to create power-packed breakfasts, and Vitacoco coconut water soothes parched straws with electrolytes. Grocery carts may also be filled with a variety of gourmet cheeses, gluten-free food, sustainably farmed seafood, and local and organic dairy and meat products. The storefront, built with renewable materials, fume-fighting low-VOC paint, and energy-efficient skylights with LED bulbs, mirrors its eco-friendly offerings. Additionally, customers may bring old electronics to MOM's for recycling during February, before walking past two charging stations outside the market charging green vehicles such as electric cars and certified-organic mechanical bulls.
It can be hard to plan a healthy meal. Between finding top quality meat and vegetables, choosing a delicious recipe, and waiting for the ingredients to materialize in your pots and pans, eating well can almost feel impossible. That's why Heartland Home Foods makes every step of meal planning easier. For more than 65 years, the company has been delivering natural and organic foods to doorsteps and offering heart-healthy recipes to go along with them. Clients receive food based on their personal dietary needs and restrictions. All of its all-natural poultry, beef, pork, and seafood are guaranteed 100% chemical free with no growth hormones, steroids, preservatives, or antibiotics. Furthermore, all vegetables are 100% USDA certified organic.
The skilled confectioners at Mary Sue Candies have been quelling the cries of Maryland’s sweet teeth with handmade, preservative-free treats since 1948. For starters, feast on strips of almond bark ($15.50 for 16 oz.) harvested from the nation’s oldest bonbon forests, or let teeth saw through the nutty crust of a pecan nougat log ($2.49 for 3 oz.) to free the nougaty nature-spirits imprisoned inside. Alternately, the handmade salt water taffy ($4.99 for 16 oz.) whisks tongues away on a sugar-laced seaside sojourn, while a 16-ounce box of nuts and chews chocolates ($15.90) lets mouths practice athletic jawrobics on Mary Sue’s most popular caramels and clusters.