Kitchen Classic
FROM THE WATERS OF THE CHESAPEAKE TO YOUR TABLE
RECIPE BY JEB VETOCK | HARRISON’S HARBOR WATCH
INGREDIENTS
12 raw oysters on the half shell, freshly shucked
6 slices bacon
Casino butter
3 slices provolone cheese, optional

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Rich & Powerful
FROM THE WATERS OF THE CHESAPEAKE TO YOUR TABLE
RECIPE BY ERIC & NORMAN SURGUE | BIG FISH RESTAURANT GROUP
BIG FISH CREAMED SPINACH
2 cups heavy cream
1 cup half-and-half
½ stick butter, unsalted
½ cup onions, chopped
¼ cup flour
1 tsp sea salt
½ tsp white pepper
½ tsp nutmeg
1 cup leaf spinach,

Bring the Heat
FROM THE WATERS OF THE CHESAPEAKE TO YOUR TABLE – THIS ONE’S A CROWD PLEASER
RECIPE BY CHEF CHRISTIAN COSTANTINO | HOOKED UP RAW BAR & ALE HOUSE
BLUE CHEESE SLAW
1 qt cabbage, shredded
½ red onion, julienne
1 cup celery, sliced
1 bunch Italian parsley, chopped
1 cup blue cheese, crumbled
1 cup slaw dressing
2 Tbsp salt
Cut cabbage heads into 4 quarters,