Guests attending the 9th annual Taste of the Town were tasked with a difficult decision; choosing which dishes were the “Most Creative,” “Most Flavorful,”
and whose food showed the “Best Use of Local Ingredients.” The event was held on Sunday, May 1 in downtown Chestertown’s Fountain Park, and featured 13 restaurants from Chestertown and all corners of Kent County.
“Most Flavorful” dish was awarded to The Kitchen at the Imperial for their Barbacoa beef tacos and spicy sriracha slaw. Runner up was the braised short rib, with red onion marmalade from Chef Larry Ortmann, Chester River Yacht & Country Club. Barbara’s On the Bay was voted “Best Use of Local Ingredients” for the Crab Pretzel, with The Lemon Leaf’s Crab Bisque a close second. Chef Bruce Wetterau from the Kitty Knight House received “Most Creative” for his Crab Stuffed Chicken, with the Little Village Bakery’s Honey Lavender Cupcakes and Vanilla Bean Cupcakes with Strawberry Champagne Filling just one vote behind.
The Taste of the Town is sponsored by the Downtown Chestertown Association, (DCA) with generous support from Chesapeake Bank and Trust, Chestertown Natural Foods, DE Nicholson, Yerkes Construction, Peoples Bank, Twigs and Teacups and Dixon Valve & Coupling.
The DCA is committed to maintaining a viable historic business district as an integral part of preserving the quality of Kent County life. For additional information, visit www.downtownchestertown.org.