Potato Gnocchi / pancetta alla vodka

Fluffy succulent gnocchi are easy to make, but admittedly also very easy to make poorly. There are just a few things to remember when making gnocchi that will keep them perfect every time. You can request a recipe by emailing me.

Camino Restaurant

Camino restaurant is inspired by the old world pathways between southern European cities called "Caminos". These ancient roads zig zag across the country side linking cities and cultures and pass through tiny villages along the way.
Along these foot paths one can find little cafes that offer the truly authentic cuisines of their respective cultures, using the only the freshest local ingredients and often cooking with only wood burning ovens and grills. At Camino Restaurant we hope to capture and deliver some of that magical spirit.

Farm to Table

Oysters are Back

The Chesapeake Bay was once home to an enormous oyster population. Beginning in the 1950's over harvesting and devastating diseases nearly wiped them out.

I recently discovered a company that holds several farms in our area and the oysters are world class this time of year. The farms are located in very calculated areas around the Bay, and growing different native species at each location, all are aquculturally grown.

The variance of brine, salt, umami, and sweet characteristics are well defined between the species.

EAT LOCAL OYSTERS!

A single oyster can filter 50 gallons of water per day, extrapolate that over acres and acres of shore line and you can imagine the positive impact an oyster farm can have.

Mussels

Tasting Menu November 29, 2008

Diver Scallop
fennel seed crust, york apple puree, apple wood smoked bacon, brown butter

Fried Green Tomato
"remoulade" of crab, celery, Belgian endive, jalapeno, chives with red onion pickle

Cedar Roasted Trout
mountain trout roasted on a cedar plank with unfiltered cider glaze, smoked trout - potato hash, sweet n sour kale

Fork Mashed Butternut Squash
sage essence, pumpkin seed oil, pumpkin seed brittle

Hatteras Yellow Fin Tuna
spice crust, French lentil - spinach and rocket salad, orange, basil, olive vinaigrette

Foie Gras
caramelized parsnip, raisin bread french toast, poached pear, fig gastrique, crisp parsnip

Duck Breast
sweet potato puree, borolo syrup, cranberry, pistachio

Eclair Fritter
espresso cream center, blueberry fondue

CURRY