Tonight’s Menu: Chesapeake Blue Cat!
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| Fresh Mid-Atlantic Seafood available at the Chestertown Farmer’s Market! |
  Paul at Sassafras in Betterton is offering wonderfully fresh Chesapeake & Mid-Atlantic fish and seafood for you! You can find Sassafras’ seafood available with our neighbors at Running W Farm on Saturdays from 8 am to noon. As Paul said, during this Lenten season, “ensure your table is graced with exceptional, fresh fish.” We concur! Maryland Rockfish, Blue Catfish, Oyster & Clam Chowder and Swordfish Dip to name a few of the offerings. Also… reserve your seat at the chef’s counter today! The Sassafras dining experience is amazing; a one-of-a-kind interaction with Chef Paul, with beautifully dreamt dishes showcasing the unique, seasonal flavors of the Chesapeake, from land to sea. Do not miss out and let him know we sent you! Sassafras |
| Crispy Blue Cat Tacos RECIPE |
| Maryland’s Best features a bunch of tasty recipes, but fried is our favorite way to prepare for tacos! We used almond flour to cut the carbs and recommend any type of dipping sauce! |
| What you need… 1 lb Blue Catfish fillets (cut into 2-inch nuggets) – from Sassafras x Running W Farm 1/4 cup flour (AP or almond or other) 1/2 cup whole milk canola oil for frying (or avocado) 1 cup ground yellow cornmeal (we like Bob’s Red Mill) 2 eggs 2-3 tsp Old Bay or J.O. Seasoning Plus… lemon wedges tartar and/or remoulade sauce sea salt Learn more about the Chesapeake Blue Catfish and the work being done at the Chesapeake Culinary Center! Hear from Beth Brewster…  Honey cilantro slaw (dry mix) shred cabbage, radish, carrot, turnip, any other root veggie Add fresh cilantro, to taste Vinaigrette ⅓ cup Lockbriar honey 3 TBSP apple cider vinegar pinch sea salt + pepper |
| Instructions Step 1: Whip the eggs and milk together and add Old Bay or J.O. Crab Seasoning. Step 2: Mix the cornmeal and flour together and place on a plate. Step 3: Dip fillets in the seasoned egg mixture and place on the cornmeal/flour mixture, sprinkling the top of the filet with the dry mixture and pressing it in with your hand. Step 4: Place prepared fillets on a baking sheet and let stand for 15 minutes Step 5: Preheat oil to 350 degrees on medium heat in a heavy cast iron skillet and carefully place fillets in oil when it is hot (to avoid crowding, you may have to cook fish in batches). Step 6: Fry until golden brown and crispy. About 2-3 minutes per side. Fish is done when it can be easily flaked with a fork. Step 7: Place cooked fish on a plate lined with a paper towel and season with sea salt. Serve with tartar sauce, ketchup, lemon slices and enjoy!-or- use for tacos… assemble the slaw and add the dressing, and voila! |
| Is your event on our calendar? Our first event of 2026 was celebrating a long-time customer, client, and friend! …don’t miss out. The 2026 Weekends are booking fast… Also! Looking for a custom cake for your next event? Cakes by Abby on High Street is a must try — to sum it up: she creates works of art that actually taste INCREDIBLE. Balanced, beautiful and not too sweet. Perfection.We coordinated our craft ice creams to complement the complex and creative flavor ensemble by Abigail. Abby’s vanilla cake // cookie butter crunch // salted caramel buttercream > our serendipity spice ice cream Abby’s chocolate cake // chocolate hazelnut // espresso buttercream > our coffee ice cream ***this cake was my fave! Abby’s almond cake // toasted coconut // dark chocolate icing > our red raspberry ribbon ice cream …and vanilla bean to boot; one to go with all of them! And another Happy Birthday to Bill MacIntosh! |
| Learn more about the Chesapeake Blue Catfish and the work being done at the Chesapeake Culinary Center! Hear the scoop from Beth Brewster! |