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You are here: Home / Archives for Maître d’

Mama Judith’s: A Most Excellent Cantina in Exmore

December 12, 2021 by Leave a Comment

If you are like the Cape Charles Mirror, you can never get enough of Mexican culture and cuisine. For all of you food lovers, there is a new Mexican Cantina in Exmore. Mama Judith’s is located right on Main Street, next to Eastern Shore Outfitters. Open 7 am – 8 pm and serve delicious favorites and specials for breakfast lunch and dinners, including Tacos and Tamales.

This Mexican food the way we like it, Guerrero style – Comida mexicana – estilo GuerreroBreakfast(desayunó)/lunch (almuerzo)/Dinner(cena)Piñatas.

Come visit. Mama’s is at 316 Main Street, Exmore

And follow Mama Judith’s on Facebook for updates.

Filed Under: Bottom, Maître d’, News

Pearl Market will be open every Saturday through October 30

July 4, 2021 by 2 Comments

If you did not know, the Pearl Market will be open every Saturday through October 30. If you haven’t checked it out, you need to. The Pearl is an honest, true bit of fresh air for those longing for an establishment that is really Shore.

The Pearl Market is located in the old Latimer shed at 4198 Latimer Siding Rd–on south end of Route 13 just across from the CBBT big electronic notice board.

The three summer holiday weekend Saturdays will have slightly extended hours. They many of the same vendors from last season and are thrilled to have many new food, retail, and produce vendors. Freshly prepared food, a wonderful assortment of local produce and seafood, and cut flowers will be available every weekend.

Please follow them on instagram @pearlmarketcc for more updates on weekly featured vendors. Please come eat, gather and shop at The Pearl Market and support our local vendors!

Filed Under: Bottom, Maître d’, News, Our Town

Dominion Voting Systems IT worker witnessed voter fraud in Detroit

November 22, 2020 by 1 Comment

In video testimony, Detroit IT worker Melissa Carone, who was employed by Dominion Voting Systems as a contractor to keep an eye on ballot-counting machines, says she witnessed poll workers at the TCF Center repeatedly run the same batches of 50 ballots through counters sometimes up to eight, nine, 10 times.

What’s more, she said that while she was not allowed to touch ballots or stand directly over machines, she said only saw ballots marked for Biden during her entire 24-hour shift – not a single ballot for President Trump.

She also testified that there was no legitimate, legal oversight of the balloting process – that Democrats were essentially ‘watching’ Democrats. She also says she saw poll workers duplicating ballots while changing the votes on others, stealing results in the open.

Carone also said she reported her findings to the FBI, but at this point, there is no indication that the bureau – or the Justice Department – has done a thing to investigate.

Her revelations come amid others by Trump campaign lawyer Sidney Powell, who says she and other legal eagles working on behalf of the president have discovered substantial evidence of alleged payoffs, vote alterations, and other shenanigans related to Dominion and certain state elected officials whom she did not name.

Carnone’s testimony is here:

And here’s some food for thought: If – if – widespread, open vote fraud against this president were going to take place, it makes perfect sense that it would be carried out in Democratic strongholds like Detroit, where there is a corrupt machine already in place.

And to that point, as Rasmussen Reports noted, Biden only outperformed Hillary Clinton’s 2016 performance in four cities: Milwaukee, Atlanta, Philadelphia…and Detroit… ‘where the vote even exceeded the number of registered voters.’

Filed Under: Bottom, Maître d’

Delegate Bloxom Votes Against Cottage Food Entrepreneurs

January 20, 2019 by 16 Comments

Special by Mirror Health and Food Editor Karen Gay

How many of you think the title of this article is inflammatory? I certainly do! The problem is that I reached out to Delegate Bloxom twice over the course of 5 days and received no reply to my question about why he voted as he did. Had he called back, perhaps I could have entitled the article “Delegate Bloxom Votes for Food Safety” or more realistically “Delegate Bloxom Chooses Safety Over Entrepreneurship in Cottage Food Debate,” if, in fact, safety was his concern. I am hoping that the title of this article gains his attention and that perhaps he will respond in comments as to his position. I also welcome comments from all sides as each of you has a right to your opinion. The nice thing about civil public debate is that sometimes positions are swayed, and we all get a chance to understand the mind of others.

Virginia’s senators and delegates are holed up in Richmond deciding on new bills. I’ve been to several lobbying and committee sessions in past years hoping that our representatives would give the little guy a break. However, incremental changes are occurring at a snail’s pace.

As many of you know, I am a chapter leader for Weston A. Price Foundation. We believe in eating the whole foods that kept our ancestors healthy. We avoid additives and processed food because we can see their impact on people today. However, we do encourage small food producers who cook out of their own homes because this food is often more healthful than what we buy at the Food Lion. We are also aware that there are many people who live life on the edge of financial ruin. If these people could make their traditional foods in their own homes and sell them to their neighbors this could make a huge difference for them and their children.

It is with these thoughts in mind that the Virginia Independent Consumers and Farmers Association (VICFA) has been lobbying our senators and delegates each year to open windows of opportunity for our neighbors. This year they put forward House Bill (HB) 1785. This bill would

  • Increase the sales limit on pickles from $3000 to $4000 per year
  • Allow baked goods such as homemade quiche, macaroni cheese pie, pumpkin pies, chicken pot pies, and other poultry products to be available for sale
  • Allow homemade yogurt to be sold to the end consumer.

Currently, people may make foods in their own homes that do not require time and temperature control (TCS). Safety issues may arise when food is not cooked to the recommended minimum internal temperature, not held at the proper temperature, and/or not cooled or reheated properly. VICFA asked our representatives to grant a vote of confidence to both home food entrepreneurs and consumers.

I spoke to Anne Buteau, the President of VICFA, and she indicated that all products coming from a home kitchen must be labeled as Not Inspected. “This way, consumers can use their considerable judgement as to whether to purchase a product or not. I’ve always believed that purchasers are smarter than our representatives give them credit for. If a food producer has one safety problem, then his or her business is ruined. In many ways, the small producer has more at stake than someone who works in an industrial food operation.”

At Monday’s (Jan. 14th) Agriculture, Chesapeake, and Natural Resources (ACNR) subcommittee meeting, this bill passed 5 to 3. Unfortunately, Delegate Bloxom was one of the Nays.

Because HB 1785 passed the subcommittee, it was scheduled to go to the full ACNR committee on Wednesday morning after much discussion and substantive changes to the main bill.  The bill hit this committee and it was deep sixed for good when the vote was Yea – 5 and Nay – 17.

I didn’t hear the debate in committee, but I am guessing that it centered around safety and there were anointed members of the Virginia Department of Agriculture and Consumer Services (VDACS) and the Department of Health to tell everyone how dangerous this bill would be. The reality is that the food you get from restaurants is just marginally safer than the food you might get from the average kitchen. The difference is the required food safety courses that are required of people working in commercial kitchens. Anyone can take these courses and they are offered at the Eastern Shore Community College. In the two seasons that I made traditionally fermented sauerkraut, my process was inspected just once, before I even made my first batch. Although I was obligated to maintain a record of the pH each time I made sauerkraut, it was never reviewed by any authority. Our few health inspectors work hard to prevent foodborne illness, but the real responsibility lies with each person who makes food. It is clear that our delegates do not believe that the citizens of Virginia are capable of taking on this responsibility. What do you think?

Filed Under: Bottom, Maître d’

Northampton Football: Jackets Continue to roll, 37-7

October 7, 2018 by Leave a Comment

In front of a crowd of 792, the Northampton Football Yellowjackets dominated a talented, but very young Atlantic Shores squad 37-7.

The Jacket offense was truly one-dimensional–that is, Carlton Smith, who wears #1, rumbled through the Seahawks defense all night long. The ground and pound attack was relentless, and just too much for the undersized Atlantic Shores.

The defense, led by Tripp Westcoat, Corey Smith, Cameron Glennon, and Josh Splawn was in control of the line of scrimmage the entire game.

Northampton jumped to an early 20-0 on the power running of Carlton Smith, however, Atlantic Shores had a glimmer of hope late in the first half when they connected on a long pass for a touchdown. This was indeed the play of the game, as the tight end made a remarkable, Odell Beckham style one-handed grab and then leaped for the pylon.

Northampton quickly answered with a touchdown of their own, with only 1 minute left in the half.

Up 27 -7 to begin the 2nd half, Tripp Westcoat’s special teams play sealed the win early. After Core Smith blocked a punt, Westcoat caught the ball in the end zone for a touchdown. Westcoat later added a 33-yard field goal.

The Northampton Football Yellow Jackets will host Colonel Richardson (Federalsburg, MD) on Friday, October 19 @ 7p. This is a non-conference game.

Filed Under: Bottom, Maître d’

Tabasco Sauce turns 150 this year. Get the Celebratory sauce for $34.95

May 6, 2018 by Leave a Comment

Tabasco is turning 150 this year. To mark the occasion, the good people at McIlhenny Company, on Louisiana’s Avery Island, have just released a new, limited-edition Diamond Reserve Sauce that’s spicy enough to heat up any sesquicentennial. The “champagne of pepper sauce,” as they’re calling it, uses Avery Island’s finest Tabasco peppers, which have been aged for fifteen years and then mixed with sparkling white wine vinegar.

This celebratory, limited edition TABASCO Diamond Reserve Sauce is made from a selection of the finest tabasco peppers on Avery Island, chosen for their superior color, texture and robustness. These peppers are mashed with a small amount of salt, then aged – some for up to fifteen years – and blended with sparkling white wine vinegar. The resulting pepper sauce has exceptional complexity, while maintaining the signature flavor and vibrancy for which TABASCO Sauce is celebrated. 6 fl. ounces $34.95. Hot.

Filed Under: Arts, Bottom, Maître d’, News

Sauerkraut Making Classes in Cape Charles, Jan – Feb

January 8, 2017 by Leave a Comment

Cape Charles – Flying Pig, LLC Holds Sauerkraut Making Classes
Learn the art of producing traditionally fermented sauerkraut in historic Cape Charles. Making fermented foods was a necessity in days before refrigeration to preserve foods for the winter months. In addition to preserving the vegetables, the fermentation process actually makes them more nutritious. This class will provide you with the information you need to produce sauerkraut safely as well as the hands-on joy of making your own special kraut blend. All instructions and materials are included. Cost: $25. Dates are: Saturday, Jan. 21, Sunday, Feb. 12, and Sunday Feb. 26 – all at 1 pm. Call Karen at 240-393-5625 to register.

Flying Pigs Sauerkraut Making Classes – Make your own specialty Krauts

Filed Under: Artist, Arts, Bottom, Maître d’, News

Coach House Chef wins Chowder Cook-Off with Unique Creation

January 1, 2017 by 1 Comment

Head Cook Ramon Soto. Also, Chef Jason VanMarter of THE LOCAL, in Cheriton who took the 2nd Place award.

Head Cook Ramon Soto and Assistant Manager Jon Bloxom spent nearly a week creating a special New England style Seafood Chowder recipe. On Sunday, December 11th they took their perfected Chowder to the Oyster Farm’s 12th Annual Chowder Cook-Off. Their creamy Chowder was filled with clams, shrimp, crawfish, crab meat and sea scallops and topped with shaved salmon, bread crumbs and parsley. It was a huge success as the Coach House Tavern defeated 11 other restaurants to win 1st Place – Judge’s Choice and 3rd Place – People’s Choice. All proceeds from the event went to the Cape Charles Fire House. The Silver Spoon trophy is now on display in the Tavern and the Seafood Chowder will be added to the regular Menu after the holidays.

Filed Under: Bottom, Maître d’, News, Our Town

Can Gerry’s Ristorante Save the Middle Class?

January 1, 2017 by 5 Comments

We all love our Cape Charles eateries, but if you are on a middle class income, trying to feed a family of four or more can be an expensive proposition. The biggest complaint for many families is the lack of affordable options. Gerry’s Ristorante on Route 13 just outside of town may be just the answer many of us have been looking for. For kids who grew up outside New Haven, Gerry’s comes very close to our beloved ‘Apizza’(pronounced ‘ah-beetz’).

The simple truth is that pizza in its most primal form—cheese, tomato, crust—is perfect food. It’s good for vegetarians, even though it contains no vegetables. It’s good for meat eaters, mainly because they don’t really like vegetables but also because pizza is one of the few foods where the absence of meat isn’t missed (Although, most tell me that a little sausage never hurts).

The fundamentals are what we love about Gerry’s—finally, we can get a traditional pie here on the Shore. A traditional pizza, sometimes called plain, is crust, oregano or basil, and tomato sauce with grated cheese sprinkled on.

My pick from Gerry’s is still the Marghertia, which is a plain pie with basil and fresh “mootz” (mozzarella). The crust stands firm. The mozzarella melts exquisitely. The sauce is subtle and delicious and the basil is perfectly fresh.

[Read more…]

Filed Under: Bottom, Maître d’, News

Chatham Vineyards on Church Creek: Oyster Extravaganza Nov 12th

November 6, 2016 by 1 Comment

We will begin at noon with an Eastern Shore Epicurean Adventure with Guest Chefs Amy Brandt and Ross Riddle. Amy and Ross will prepare a four-course meal highlighting the Shore’s distinct foodways, with an emphasis on seafood. Wine pairings will include a surprise or two from Chatham Vineyard’s wine library.
$100/per person* / Limited to 40 persons

Order Here

*Price includes the Merroir-Terroir Oyster Extravaganza if you wish to stay with us for that event, which begins at 4 pm.

oyster_extravaganzaPlease join us, starting at 4 pm, for our annual Merroir & Terroir event that celebrates the Eastern Shore’s very distinct viticulture and aquaculture offerings.

$50/per person

Tickets include a raw bar tasting of six different Eastern Shore oysters, grown from the Chesapeake Bayside to the Atlantic Seaside’s Barrier Islands; unlimited roasted oysters; Eastern Shore-style clam chowder; and a glass of Church Creek wine of your choice. There will be acoustic music and limited seating available on a first come, first served basis. Lawn furniture or portable tables and chairs are permitted.

Order Here

Filed Under: Bottom, Maître d’, News

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