The Lifestyle Magazine of The Eastern Shore
Redemption’s line of premium whiskeys are enabling a new generation to discover America’s original favorite rye-forward whiskey
Photo by Megan Rainwater
CRANBERRY CLURICHAUN
Ingredients 1½ parts Redemption Wheated1 dash grapefruit bitters3 dashes Reisitbauer Carrot EDV½ part lime juice1 part spiced cranberry syrup½ part dry vermouth
InstructionsCombine all ingredients in cocktail shaker with ice and vigorously shake for 30 seconds.
Chefs from SoDel Concepts share holiday-themed recipes sure to please. Plan ahead for chef Dru Tevis’ masterpiece, which is three days in the making
Photography by Pamela Aquilani
Cast-Iron Baked Brie with Roasted Cranberries and Candied Pecans
Recipe by Chef Ryan Cunningham, Bluecoast Rehoboth
Serves 8 to 10
For the Roasted Cranberries3½ cups fresh cranberries¼ cup maple syrup¼ cup orange juiceZest of 1 orange1 pinch fresh rosemary1 pinch salt
InstructionsPreheat oven to 400°F.
SoDel Concepts dessert master Dru Tevis shares a favorite recipe using fresh, locally sourced peaches
Recipe by Dru Tevis, SoDel Concepts | Photography by Pamela Aquilani
The smell of ripe peaches tells you it’s summer — and the Eastern Shore is abundant with sweet and tasty opportunities to transform ordinary recipes into mouthwatering, seasonal favorites. Dru Tevis,
Executive Chef Gregory James, of STARS Restaurant and the Inn at Perry Cabin, gives his take on a crabby classic
Recipe by Executive Chef Gregory James | Photography by Jill Jasuta
Throughout the course of my career, I have had the good fortune to live all over our great country. My most recent endeavor has led me to The Inn at Perry Cabin and the Eastern Shore of Maryland.