Food Summit in Kent County February 22nd


On Friday, February 22nd, the University of Maryland Extension Office in Kent County is holding a Food Summit from 8am until 12:15pm at the Emmanuel Church in Chestertown. The summit will bring together growers/producers, recipients of food donations as well as various community organizations that could help in identifying people or places in need of extra food. The goal of the summit is to find answers to questions such as:

• Do we have excess produce/food in Kent County?
• What, if anything, happens to this produce?
• Who can use extra produce and what kind is most desirable?
• Where can people get excess produce?
• How can your organization help?
• Can we come up with a plan to get food to where it is needed most?

Three separate panels will try to address these questions. By the end of the summit, we should have the beginnings of a plan on how to distribute excess produce this upcoming growing season.

Growers Panel: Bob Arnold, Jen Baker, Barbara Ellis, Theresa Mycek, Wayne Gilchrest.

Recipients: Dave Menzie (Community Food Pantry), Cheryl Hoopes (Community Table, First United Methodist Church), representative from Mt. Olive AME, John Queen (Reconnect for Life).

Other agencies: Amy Cawley (MD Food Bank), Rosey Ramsey Granillo (LMB), Emily Vooris or Lynn Rubin (FSNE), Elizabeth Massey (WAC, Food Recovery Network).

The event is supported by the following local entities: Chester River Wine and Cheese Co., the Emmanuel Church, Evergrain Bread Company, Figg’s Ordinaty and Play it Again Sam.

The event is free and open to the public, but attendees are encouraged to register by calling 410-778-1661, emailing or by registering online at Eventbrite (Food Summit).

“The University of Maryland is an Equal Opportunity Employer and Equal Access Programs”

LTO on High, Stams, and the Return of Neyah White and Brandywine Hartman to Chestertown


While Chestertown foodies will need to demonstrate a bit more patience over the next few months, there are some promising signs that High Street will soon be the center of a dining revolution in the not too far future.

That’s because of the Mid-Shore return of Neyah White and his wife, Brandywine Hartman, who is heading up a massive effort to restore the building where Andy’s and the Lemon Leaf restaurant called home until a few years ago as well as the old Stam’s Drug Store down the street.

Neyah, a native of Kent County, very quickly became one of San Francisco’s best known and successful bartenders in the 2000s when he moved there after college. With a remarkable career launched at some of that city’s most popular bars, including the Clift Hotel, Bacar, Mecca, and Supper Club, and then opening up the legendary Nopalito and Nopa, Neyah swiftly became rose to the top of the mixed drinks hierarchy from almost the day he settled in the Bay Area. But his one consistent long-term plan from day one was to return to Chestertown and open up his own bar.

That plan worked well for his bride to be, Brandywine Hartman, who had created her own remarkable reputation as one of the Fog City’s most applauded pastry chefs. With her background working with two of the city’s two Michelin-rated restaurants, Brandywine found herself as one of the stars of the critically-acclaimed Bar Agricole in the SOMA part of town before the two plotted their exit from California to return to Neyah’s hometown in 2016.

Since that time, life has come with a new baby, a temporary pop-up bar where JR’s and Andy’s was located, and more permanent plans to take the reins of a entirely new bar once the High Street building has been renovated, and the re-establishment of Stam’s a few blocks down as the home of an ice cream parlor and pastry shop.

The Spy caught up with Neyah, Brandywine and their daughter Suzie, a few weeks ago to talk about their new quality of life and their long-term plans of putting Chestertown on the foodie map in the Mid-Atlantic region.

This video is approximately five minutes in length. For more information about LTO please go here.


Chef John Nocita at the Eastern Shore Food Lab Nov. 20


John Nocita, master chef and president of the Italian Culinary Institute, will visit Chestertown on Nov. 20 to lead two presentations at the new Eastern Shore Food Lab about how to make the most of every bit of your food by not wasting any of it.

Nocita, who is among Europe’s leading consultants for menu development and is a certification specialist for the European Community’s Product Authenticity Program, will demonstrate advanced and conventional cooking techniques to transform refuse into luxury. While necessity ignited the creativity in peasant communities, and what they created from all parts of their meals became the basis for most traditional cuisine, fully 40% of food in the United States goes to waste. Nocita’s presentation, “The Day After: How to Make the Most of Your Food Waste,” will teach a zero-waste approach as you plan the big meal.

These are free events but registration is required. One event has already sold out, but some space remains on Nov. 20 from 10 a.m. to 1 p.m. Reserve your spot here:

Nocita is an award-winning chef, a member of the Italian Olive Oil Masters, and a sommelier. He founded the Italian Institute for Advanced Culinary and Pastry Arts to constantly update cooking techniques and menu development for chefs and pâtissier in the world’s increasingly competitive environment.In 2001, he was awarded for Outstanding Contributions to Promote Fine Dining from the Distinguished Restaurants of North America, whom Wine Spectator describes as “the authority on fine dining.”

The Eastern Shore Food Lab is a one-of-a-kind teaching, learning, and production space, led by Bill Schindler, associate professor of anthropology and a world expert on primitive technologies and ancient foodways. Drawing international chefs and food innovators to rethink our food systems by using ancestral food knowledge and technologies, the ESFL aims to create food for today’s palate that is more nutritious, meaningful, and sustainable. Schindler calls this “learning to eat like humans again.”

While working for global food system change, the ESFL will be grounded in the local, propelled by the notion that environmental and cultural sustainability should be at the forefront in our approach to food. By researching the resources unique to the region based on weather, climate, soil chemistry, and microbial biology, and fusing ancient and historic foodways with modern technologies and methods, faculty, students, community members, and collaborative researchers will re-envision our food system, from how we define food to how we grow it and prepare it.

About Washington College

Founded in 1782, Washington College is the tenth oldest college in the nation and the first chartered under the new Republic. It enrolls approximately 1,450 undergraduates from more than 35 states and a dozen nations. With an emphasis on hands-on, experiential learning in the arts and sciences, and more than 40 multidisciplinary areas of study, the College is home to nationally recognized academic centers in the environment, history, and writing. Learn more at

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