A Chill Winter at Bar Mumbo
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.
White Bean Parmesan Soup
Ingredients
8 cups chicken stock or broth
1 lb dry cannellini beans,
soaked overnight and drained
8 oz Parmesan, hard rinds
cut off and reserved, the rest
grated for serving
1 cup wheat berries
¼ cup olive oil
1 large onion, finely chopped
1 fennel bulb, cored and finely chopped,
fronds roughly chopped and reserved
3 celery stalks, sliced ½-inch thick
6 garlic cloves, roughly chopped
1 tsp fennel seeds
1 tsp red-pepper flakes
2 sprigs fresh rosemary
½ cup dry white wine
Parsley leaves, chopped
Juice of 1 large lemon
Kosher salt and black pepper
Instructions
Step 1
Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper. Add the reserved Parmesan rinds and the wheat berries.
Step 2
Warm the oil in a large skillet over medium-high heat. Add the onion, season generously with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the fennel. Continue to cook, stirring often, until the fennel is softened, and the onion is lightly browned, about 5 more minutes. Add the celery and garlic, and cook, stirring, until just softened, about 1 minute. Add the fennel seeds and red pepper, and cook, stirring constantly, until combined and fragrant, about 1 minute. Add the rosemary and the wine and let the wine bubble until the pan is almost dry, about 2 minutes.
Step 3
Scrape the mixture from the skillet into the slow cooker. Add the stock, and season it: Add ½ tsp of salt, if you are using low-sodium broth, or 1 tsp of salt, if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Stir to combine, and cook on low until the wheat berries are tender and the beans are creamy, about 8 to 10 hours.
Step 4
Before serving, remove and discard the rosemary sprigs. Stir in the parsley, lemon juice (a quarter of a lemon at a time, then taste), and reserved fennel fronds. Taste and add salt and pepper if necessary. Serve in bowls topped generously with grated Parmesan.
Gingerbread Waffles
Ingredients2 cups all-purpose flour6 Tbsp unsalted butter, melted and cooled3 Tbsp unsulfured molasses¼ cup granulated sugar1 tsp baking powder1 tsp baking soda¾ tsp salt1½ tsp ground cinnamon1 tsp ground ginger½ tsp ground cardamom¼ tsp ground cloves4 large eggs1 cup whole milk½ cup sour cream, plus more for servingPreferred preserves for topping DirectionsWhisk together flour, sugar, […]
Gingerbread: Staple of the Season
Gingerbread: Cookies Ingredients1½ sticks butter, softened¾ cup packed brown sugar⅔ cup molasses1 large egg1 tsp vanilla extract3¼ cup flour1 Tbsp ginger, ground1 tsp baking soda1 tsp cinnamon½ tsp cloves, ground¼ tsp nutmeg½ tsp saltSugar cookie icingSprinkles Directions In a large bowl, beat butter, brown sugar and molasses until fluffy, about 2 minutes. Add egg and […]