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Chesapeake & Maine opens with maritime favorites
Ricky Fitchugh, Sam Calagione and Colin Yentsh have a laugh during an event at Chesapeake and Maine.
March 16, 2016
Ricky Fitchugh (l-r) Sam Calagione, and Jordan and Johnny Shockley enjoy one of the Hooper's Island Oyster Farm raw smoked oysters. BY DENY HOWETH
Sam Russell serves lobster bisque and oyster stew. BY DENY HOWETH
TJ, a representative of the National Aquarium in Baltimore’s Seafood Smart program., talks about the ecological benefit to the restaurant model. Sam Calagione, left, and Hooper's Island Oyster Farm Biologist Jordan Shockley listen to her comments. BY DENY HOWETH
Enjoying Moscow Mules are (l-r) Francoise Benz, Emily Hage and Jen MacNeill. Artist Jon Langford's rock music icons with a nautical twist are on the wall. BY DENY HOWETH
Sam Calagione talks about the special beer being served for the evening. BY DENY HOWETH
Dogfish brewer Ken Farrall and Lobsterman Carlton Yentsch enjoy the evening. BY DENY HOWETH
BY DENY HOWETH
Chef Kevin Downing talks about the specialty oysters. BY DENY HOWETH
Preparing pho for the event is Aaron Ashenfelter, right, and Zach Dick. BY DENY HOWETH
Sam Russell serves lobster bisque and oyster stew. BY DENY HOWETH
Coastal delights are a highlight of new offerings in Rehoboth. Inspired by Dogfish Head founder Sam Calagione's summers spent in Maine and the connection to the Chesapeake region, Dogfish opened Chesapeake and Maine March 7.
Chef Kevin Downing created a menu that has offerings with ales incorporated in the recipes. Seafood is procured fresh and with an ecological consideration.
The cocktail program spotlights the new line of scratch-made spirits.
The design of the restaurant by Otto Architects creates a unique nautical theme with original artwork and an underwater suite.
