Some say it takes a village to raise a child. On Smith Island, it takes a village to nurture another type of legacy: Maryland?s official dessert. Known as a Smith Island cake, this delicacy brims with ten layers of goodness and 200 years of history. The story began in the island?s seaside towns, where women baked cakes for their hubbies? oyster-fishing journeys. To help the treats withstand the waves, they iced them with fudge as sweet and sturdy as a drawbridge made of candy canes. Fast-forward to 2009, at a market 50 miles from Smith Island?s shores. Brian Murphy, a recent graduate of the Wharton School, was shopping for a birthday cake. As he chose a Smith Island cake, he was surprised to learn that no major bakeries call the island home. Though he?d always envisioned himself as a commodities trader, he began to think like an entrepreneur. Before long, he had partnered with the island?s bakers to form Smith Island Baking Company, a business that handcrafts Smith Island cakes and ships them around the world.
The bakery?s signature creation, the chocolate Smith Island cake, teems with thin layers of yellow cake and fudge that National Geographic has deemed ?an architectural marvel.? In addition to crunching numbers at the company?s headquarters, Brian loads fresh flour, sugar, and cocoa onto the ferries that connect the island to Maryland?s mainland and the outer rings of Saturn. Under his leadership, the venture has grown to incorporate myriad other confections, from chocolate fudge to all-natural ice cream by Chef Jordan Lloyd.
When Lois Margolet first opened Capriotti’s Sandwich Shop in Wilmington, Delaware, 36 years ago, she and her brother Alan worked from the second story of a boarded-up building, roasting 10–12 whole turkeys every night and churning out a “real turkey lover’s” sandwich each day. Today, Capriotti’s has expanded across 12 states, each location stacking the same award-winning hot and cold sandwiches, racking up such accolades as The Best of Las Vegas 2012 and Best of Delaware 2012 prizes from the Las Vegas Review-Journal and Delaware Today, respectively. Though the shop is still known for its slow-roasted-turkey creations—such as the Thanksgiving-inspired Bobbie, named America's best sandwich by AOL's Lemondrop.com, piled with cranberry sauce and stuffing—its menu now ventures into the realm of roast beef, italian deli meats with such sandwiches as the capastrami, cheesesteaks, and vegetarian treats, such as meatless chicken and turkey.
Hot Potato serves up tantalizing tubers artfully festooned with an assemblage of imaginative toppings, such as pulled pork, chicken, avocado, and fresh pineapple. Creative diners may customize their baked potato with plain, garlic, or vegan butter, a variety of sour creams or sauces, veggies, and crunchy tortilla strips (add $0.35) or crispy onions ($0.65). Or they can opt for specialty spuds, such as the Wayne's World (pulled pork, collards, house-made coleslaw, and chives, $8.25) or the Madras Veggie Mix (mixed veggies in a mildly spicy, yogurt-based curry sauce, $7.15). Eaters can cut down on the starch with delectable wraps, sandwiches, and Greek or garden salads, and then impetuously add it back to either salad for $0.50.
Amid the stately storefronts of historic Annapolis stands Harry Browne's, an elegant eatery that has teemed with gourmet Continental cuisine and international wines for more than 35 years. In the 1930s-era dining room, servers ferry out the restaurant's most acclaimed dishes—steaming bowls of cream of crab soup, platters piled with crab cakes, full racks of lamb, and seasonal specialties. Upstairs in the State Circle Lounge, guests sidle up to a full bar to sip craft cocktails and swirl selections from a wine list more than 100 strong.
Since its first event in 2008, the Chesapeake Bay Wine Festival has steadily added to its multisensory feast of libations, food, and live sounds. Originally conceived to highlight Maryland's wines, beers, and local delicacies, the festival now brings wines from around the world to its bayside location. White tents shield tasters from rain, sunburn, and any curious fish who might try to leap into their goblets. Each year, the festival benefits an array of community- and family-focused organizations.
Red Eye's Dock Bar is renowned for its bikini contests, but it's also a great place to eat with the family. It's the perfect summer spot for boaters, bikers, parrot heads, and business-folk alike. Sit outside on our huge outdoor seating area, right on the water, or up in our cool, air conditioned inside bar.