The Lifestyle Magazine of The Eastern Shore
Photo by Jill Jasuta
Ingredients:For the Sponge Cake1 cup all-purpose flour7/8 cup granulated sugar½ tsp baking powder¼ tsp salt½ tsp cream of tartar6 eggs, separated1/3 cup vegetable oil2 Tbsp water2 tsp honey½ tsp vanilla paste
For the Cream6 egg yolks¾ cup granulated sugar2/3 cup milk1¼ cup heavy cream16 oz mascarpone, room temperature½ tsp vanilla paste¼ cup confectioners sugar
For the Syrup½ cup sugar1 cup Kahlua1 cup dark spiced rum1 cup chocolate,
Photo by Jill Jasuta
Ingredients½ cup roasted pecans1 Tbsp brown sugar3 cups bourbon1 cherry1 orange slice3 dashes of bitters¼ oz simple syrup2 oz pecan infusion bourbon
InstructionsSprinkle pecans with brown sugar and roast for 8-10 minutes. Soak pecans in your chosen bourbon for 3-4 days.
In a rocks glass, muddle cherry and orange with bitters and simple syrup.
Ingredients
2 Tbsp coconut oil (or other neutral oil)
1 4-inch piece of fresh ginger, peeled and roughly chopped
1 small shallot, roughly chopped
2 large garlic cloves, chopped
1 lb carrots, peeled and roughly chopped
1 Tbsp red curry paste
2¼ cup chicken or vegetable stock
1 can full-fat unsweetened coconut milk
1 Tbsp fish sauce
Kosher salt
Zest and juice of half a lime
Chopped cilantro, for garnish
Fried shallots (optional)
Chili oil (optional)
A casual tavern vibe and farm-focused homestyle menu with a twist are in store at Wylder Tilghman Island’s Bar Mumbo this winter, with a fresh menu selection for chill winter dining. Tuck into the waterfront dining room with fireside lounge or slide into the cozy, classic Bar Mumbo Thursday through Sunday, with curated specials like burger nights (Thursdays), prime rib nights (Fridays) and whiskey brunches (Sundays).
Chef Chris Mitchell brings to the table his classical French training, Eastern Shore style, a touch of Asian fusion and dedication to from-scratch cooking. Seafood is sourced from local watermen and produce comes from Eastern Shore farmers. Dressings, sauces and stocks are house made from scratch, with au jus requiring 76 full hours of preparation.
Mitchell, who garnered Dorchester/Talbot Counties’ 2023 Best Chef honor by the readers of Coastal Style, says foundation dishes like a 10-hour braised pot roast, steak and frites and lasagna meet Chesapeake favorites with flair, such as crab and bacon hushpuppies and oyster stew.