Leonardtown Grille, 25470 Point Lookout Rd, Leonardtown, MD 20650

For a delicious home-cooked tasting meal, give the Leonardtown Grille a try.  The restaurant is run by Robyn Brown and Michael Hicks (formerly of  House of Ribs in Charlotte Hall, River's Edge in Benedict, and Quiznos in California).  They seem to have good luck in the food business and Robyn really enjoys being around people and takes pride in the Grille's food.   Entrees were priced from $15-to-$25 and there were lots of reasonably priced appetizers, salads, and sandwiches on the menu - I'll have to go back!  They open at 11:00 a.m. Wednesday through Sunday serving lunch and dinner; they serve made-to-order breakfast on Sunday.

I had the combo crab cake and shrimp dinner and chose to have my shrimp steamed (fried was also an option as was another way - grilled? blackened? - I'll have to pay better attention if I want to be useful at this blogging stuff.  Entrees come with two sides and I selected baked potato and slaw.  Okay, so I'll remember to take notes on other sides next time.  Hubby got the crab cake dinner with the same sides.  We each ordered a drink (no cocktail napkin -).  Entrees were served with mini tubs of butter, sour cream, tartar sauce (for crabcake), and cocktail sauce (for shrimp).  You can probably get cocktail sauce for your crab cake if you prefer it over tartar.  Steamed shrimp (8 large) were piping hot and delicious.  Within two minutes, our server stopped by with extra napkins (I didn't even ask +) - you know how messy your fingers get peeling shrimp.  Crab cakes were as big as softballs, fairly well seasoned, rolled in cracker crumbs, and deep fried for a crispy coating.  Everyone has their own special crab cake recipe and I am picky, picky, picky to the point of wondering why I ordered crab, but was pleasantly surprised.  The crab cake at the Grille was good and hubby could only eat one of his, packing up the remaining one for a midnight snack or lunch tomorrow.  The baked potato was moist and flavorful.  The slaw was like my grandmother's - a hint of sugar.  (I think they put sugar in everything after the depression.)  Much to our surprise, Robyn mentioned that they had cornbread in the oven that would be done in a minute.  It's hard to get bread at a restaurant these days; I guess with the trend toward low carb diets they just don't offer it.  Sure enough, we were served a basket with four warm squares of cornbread (without asking for bread and at no extra charge +).

Service was good; staff was attentive without hovering and apologized that our drinks were a little slow in arriving.  The Grill was busy - there were only 2 or 3 empty tables when we arrived around 6:45 p.m.  It was nice to see the business owner so involved in actually running the business.  I can easily forgive a late drink arrival when the rest of the meal service was so smooth.

By the way, saw some friends at the Leonardtown Grille who said they eat there about once a week and have never been disappointed.  They live just a few miles away so it's nice to have a neighborhood restaurant where the servers get to know you.  They highly recommend the bacon wrapped shrimp appetizer and steak sandwich.

Okay, it's your turn to give the Grill a try and let me know what you think!

Balsamic Vinegar Salad Dressing

Okay, so I told you about the upcoming Metropolitan Cooking Show in the previous post.  One of my favorite vendors at the show is JD Gourmet (http://www.jdgourmet.com/).  I really like this vendor because they have the absolute best balsamic vinegars in the country.  I routinely use their Black Mission Fig Balsamic Vinegar and their White Balsamic Vinegar with Pear.  Here's a recipe for Balsamic Vinegar Salad Dressing using either.   I have made this dressing with balsamic vinegars from several local grocery stores and they just doesn't have the depth of flavor as the balsamic vinegers from JD Gourmet - treat yourself - it's worth it!

Fig Balsamic Vinegar Dressing
3 T fig balsamic vinegar
1 t dijon mustard
1 t honey
1/4 t freshly ground black pepper
dash of salt
1/3 cup extra virgin olive oil
Combine vinegar, mustard, honey, and S&P in small bowl and whisk to combine.  Slowly add EVOO and continue whisking.  The mixture will emulsify and become a gorgeous, glossy dressing.  Just before serving, pour dressing over greens of your choice and , using salad serving spoons or tongs, mix to ensure even coverage - best with mixed field greens, spinach, etc.  Delish!

Metropolitan Cooking and Enterainment Show

Check out the Metropolitan Cooking and Entertainment event at the D.C. Convention Center on 5 and 6 November.  The cost is $27 for general admission at the door - I swear it was only $10 or $15 general admission when the event first started some years ago.  Guest chefs this year include Paula Deen, Guy Fieri, Giada DeLaurentis, and more - check out the website at http://www.metrocooking.com/.  Celebrity theatre tickets, for cooking demos with your favorite chef, are $65 or more in advance and can be over $100 at the door.  The pricier the ticket, the closer the seat to the stage.  The theatre is huge - if you're in the back, you're watching on the big screen.  After seeing my favorites a couple of times I figured out that I really have the most fun walking the floor.  For the cost of general admission you can see lots of cooking and carving demonstrations; get hints on party planning, table setting, centerpieces, etc., during half hour presentations scheduled throughout the day; and taste all kinds of butters, sauces, rubs, dips, drinks - and purchase the things you like.  You'll also find cookbooks, aprons, and unique utensils.  Take a backpack and a few sturdy fabric bags for thing things you buy.  Grab a business card from vendors whose wares you like - you can order from them online in the future.  Remember to take your credit card.   Easy trip via metro from SOMD.

Anita's Pastries

It's finally happening!  Anita Kriner is expanding her business - Anita's Wedding Cakes - to include specialty cakes and pastries.  Actually, she's always baked specialty cakes upon request but the pastries will be something new.  She's also moving her location from Chancellor's Run Road to Hickory Hills Shopping Center (at the corner of Chancellor's Run and Three Notch (Rt 235) Roads).  Anita hopes to make the location move before the approaching holidays.  Her new shop will open at 10 a.m. - not in time for the hustle of the government / defense contractor world (so get your cannolis the day before) but plenty of time for a dessert following dinner at Nicolletti's (hint, hint).  Anita provided a delicious cake for sponsor evening of The Newtowne Players production of "The Rainmaker" yesterday.  The woman is talented - please patronize this growing local business and visit the website at http://www.anitasweddingcakes.com/!  While you're at it - reserve tickets for "The Rainmaker" at http://www.newtowneplayers.org/.

Food Service - Service is a Key Element of the Dining Experience

This is my very first blog!  How exciting (for me anyway ... and I hope that you'll find the information useful). 

My intent is to spread the word on great food in SOMD, acknowledge good service when it is given, and provide tips for servers who may want to increase their tips (pun intended).  These posts will be based on personal experience and preference, but I think you'll agree that some of the points are so "common sense" that it's unbelievable any dining establishment would not follow them. 

Here are just two basics for restaurant managers and servers:
1.  Provide a napkin with a cocktail.  Ever had a cool beverage delivered to your table and, due to condensation, dripped on your newly dry-cleaned clothing while trying to take a sip?
2.  Ensure that silverware is at the table before serving food.  Don't you love it when the server drops off your plate, says "Enjoy your meal" and you have nothing to eat it with?!?!?!

These two items are my pet peeves and they are easy to correct.  Much more later ... I'm just figuring this out!