Two buffalos graze between hundreds of fruit-bearing trees. But it?s the grapes sprouting throughout Cassinelli Winery & Vineyards' 110 wooded and open acres that matter most. Each hand-selected and sustainably farmed grape emerges from the earth to take its first step toward becoming one of 12 wines produced at the vineyard. Those include a 2009 Barbera reserve and a 2009 Merlot, bronze- and gold-medal winners, respectively, at the Maryland Governor?s Cup, a cup always filled with wine or melted cheese. Seven total medals have distinguished Cassinelli wines, which the company?s owners share at their tasting room, events, and a quartet of outlets throughout the state.
In 1983, "Beefalo" Bob DiMartino began a small-scale catering operation built around no-frills, classic recipes of pit-roasted barbecue, growing his business to include a carry-out joint, sports bar, and even an upscale banquet hall. Bob's process is simple: slow cooking beef, ham, turkey, slabs of ribs and morsels of pork and chicken over smoking hickory fires and not cutting corners with gas jets or heat vision. The sports bar garnishes these backyard-style feasts with plates of oysters, lump crab cakes, and strip steak, as well as sports games on 20 big-screen TVs and rivers of cold beer.
True to its roots as a catering outfit, Beefalo Bob's supplies parties of up to 10,000 with bull roasts, crab feasts, and roasted pigs, as well as rentals of tents, tables, and moon bounces. Fancy occasions find a home in the 250-person Reflections Hall, decked out with chandeliers, DJs, a fireplace, hints of sparkly gold, and a wide-open hardwood dance floor.
Jerry Bailey began homebrewing with friends in 1989, hopeful that the craft would bring fulfillment that his 9-to-5 failed to provide. Fulfillment it brought, along with numerous batches of tasty brew. Bailey couldn’t keep his inventions to himself; he quickly decided to open his own brewhouse as well as distribute his goods to other local establishments.
Today, Bailey proudly stands at the helm of both Old Dominion Brewhouse and Old Dominion Brewing Company. In the pub, chefs add variety to liquid meals with food such as burgers, crab cakes, and thin-crust pizzas while 30 flat-screen televisions keep patrons entertained with sports. The chefs also exhibit flair for Asian cuisine, slicing and rolling sushi and offering create-your-own mongolian stir-fries. At the bar, eight handles remain perpetually reserved for Old Dominion's craft beers, such as the award-winning Baltic porter and the Oak Barrel stout, which is loaded with flavors of vanilla and the color brown.
St. Michaels Winery began its life in the Historic Old Mill complex, where it kicked off 2005 by introducing five new wines to the world. Shortly after, the awards began to roll in: golds, silvers, and bronzes from the Maryland Governors Cup and the Maryland Winemasters Choice Awards. Today, these industrious vintners offer sips and nibbles on a walk-in basis in their expansive, bright white and blue winery and tasting bar, amply stocked with 20 different varietals.
The Chesapeake Bay Maritime Museum is a non-profit organization dedicated to sharing the stories of the Chesapeake Bay and the people who have shaped their lives around it. With 18 waterfront acres in the historic town of St. Michaels, the Museum offers exhibits, boat rides, festivals and more.
Since 1948, the Layton family has farmed a parcel of idyllic land that has managed to steadily grow in size over the years. As the farm changed hands through three generations, so did the agriculture?both literally, and figuratively. In 2007, Joe Layton and his clan re-evaluated the operation and decided to take a risk: they would plant wine grapes. Three years later, the winery opened its doors, and the fermented fruits of their labor were proof that the risk was worth it. Situated on 1,800 acres amid the lush rows of grapes, the winery is also home to a tasting room, and visitors are invited to explore the facility during daily tours or enjoy walking trails along the property.