Observations on Dogfish’s Chesapeake and Maine

Mariah, Sam, Nick, Chef Kevin and lots of other Dogfish Head folks hosted a media dinner recently in advance of the opening of the new Chesapeake and Maine restaurant on Rehoboth Avenue. Next door to the Dogfish Head brew pub, the new restaurant, with its distinctive circular entranceway, offers multidimensional, experiential dining. Fresh, sustainably sourced seafood, Dogfish­-sourced beers, ales and cocktails, inspiring and thematically relevant art and music all beg reflection on the importance of food and drink in our culture and how it all relates to self­-actualized living and our roles and responsibilities as human beings and stewards of God’s gift to us called Planet Earth. Dogfish’s emphasis on creativity, sustainability, and respect for the natural world can motivate us all to hue to a higher standard.

And now a few observations and photos followed by some of the press materials distributed by Janelle and the Dogfish marketing team at the media opening:

Sam, having way too much fun, welcomed the attendees to the press event. He said the circular doorway was meant to mimic the openings on crab pots and lobster pots that allow harvesting of the succulent shellfish. “It’s like walking into a crab pot or lobster pot. When you get in, you can’t get out!”

All of the seafood on the menu will come from Chesapeake Bay or the Maine waters around the Dogfish Head promontory where Sam summered as a boy and which gave the resonating name to the brewing company. “We want the seafood we serve to be no more than 48 hours between harvesting and your plate.”

Sam introduced some of the watermen who will be supplying Chesapeake and Maine with oysters, crabs and lobster. Brothers Collin and Carlton traveled down from Maine for the event. They will be supplying Maine oysters and lobsters. John and Jordan and Rickie will be supplying cultivated oysters from their Hoopers Island Oyster Aquaculture Company near Fishing Creek in lower Dorchester County on the Eastern Shore of the Chesapeake. “We’re all about sustainability and collaborating with Sam,” said John. “We’re leasing oyster bottom and starting a new direction based on sustainable production. It has to be a sustainable fishery. How can it work otherwise? If it’s not sustainable, it’s not worth pursuing.”

An astounding statement

TJ was on board as a representative of the National Aquarium in Baltimore’s Seafood Smart program. “Seafood Smart is a model program that builds sustainable seafood solutions from harvest to plate. Sustainable seafood is fished and/or farmed with minimal impact on the marine environment. ... The Seafood Smart network empowers consumers to seek out sustainable regional solutions when purchasing seafood.”

During her discussion of the program, TJ mentioned that 91 percent of the seafood in America doesn’t come from America. “It’s a sad fact,” she said. “With efforts like Chesapeake and Maine, Sam’s about 10 steps ahead of the game. We can change that and this is a huge first step.”

Most exciting: smoky infused oysters

Sam and the crew have made a name for themselves by trying creative combinations of flavor like with their chocolate lobster ale. But their Dogfish “Smoke in the Water” oysters -­ for my money -­ are nothing short of revolutionary in terms of what they may spawn in the burgeoning resurgence of the oyster industry. Here’s how the Dogfish team explains it:

“A year ago we began R&D in specially designed oyster filtration beds to develop a hop­infused raw oyster with our friends at Hooper’s Island Oyster Company. We did a bunch of trials and couldn’t get the hop flavor profile right, Turns out oysters don’t really like to eat hops! Sam then had the idea to shift gears and try a culinary smoked salt to see if the flavor impact would be greater than with the hops and if these beautiful little creatures would rather drink up smoked salt in their watery beds than hop tea. They love it! We tried the first three test batches of smoked salt oysters in Rehoboth a couple months ago and they turned out to be delicious. ­ Smoky - but not too smoky ­- really unique, earthy and oceanic at the same time, keeping with Dogfish’s long history of wood grilling and wood­-aged beers. We intend to call the oyster Dogfish ‘Smoke in the Water.’”

So there you have it. Sam pushing the envelope again. As soon as I tasted the smokey oysters raw, on the half shell, I was reminded of how well oysters pair with Scotch. I didn’t have any that night but they put me in mind of two distinctive Scotches whose names begin with L: Laphroaig and Lagavulin. Both are heavy on smoke and peat flavors. Sometimes when you drink them you think you might need a toothpick nearby to remove flecks of peaty earth from your teeth.

But they may overpower Dogfish’s Smoke in the Water. Try anyway. I’m thinking a wee touch of lighter Glenlivet or Balvenie may better complement them. But if you like raw oysters, definitely try the smokey ones.

Try them along with the art and the music and all the other interesting food and drinks on the Chesapeake and Maine menu. Try them, talk about them, listen and look -­ get into sustainable and experiential dining and keep your heart and mind peeled for a scent of transcendental.

THE CHESAPEAKE AND MAINE PRESS RELEASE

AN ELEGANTLY OFF­-CENTERED TAKE ON COASTAL FAVORITES

Dogfish Head announces the opening of Chesapeake & Maine

REHOBOTH BEACH, DE (February 16, 2016) ​— Inspired by Dogfish Head founder and president Sam Calagione’s summers spent in Maine and Dogfish’s connection to the Chesapeake region, Dogfish is opening Chesapeake & Maine, a geographically enamored seafood restaurant in Rehoboth Beach, Delaware. Opening March 7, Chesapeake & Maine offers fresh seafood sourced exclusively from the Maine and Chesapeake regions.

“We’re excited to combine our love for our two favorite maritime regions in the world into one restaurant concept,” Calagione says. “We’ve had a blast drinking many beers and eating many oysters with the fisherman from both regions with whom we will be working closely at Chesapeake & Maine.”

Chesapeake & Maine will incorporate Dogfish’s famous off‐centered ales throughout the menu with items like a Beernaise, a Dogfish twist on a classic béarnaise, and Namaste Steamed Ebenecooke Mussels, procured from the Dogfish Head peninsula in Maine and delivered fresh within 48 hours of ordering. Also featured is a very off‐centered Dogfish oyster collaboration with Hooper’s Island Oyster Farm on the Eastern Shore of Maryland. A specially built raw bar features quality lobsters and oysters directly from the waters of the Chesapeake Bay and Maine regions. The oysters are served with a Golden Beet cocktail sauce, as well as a Midas Touch Mignonette made with the award‐winning Ancient Ale, and a Namaste Yuzu Granita, a shaved ice topping with hints of coriander, lemongrass and organic oranges.

Menu highlights also include a seafood take on classic dishes such as the Seacuterie, comprised of crab cake scotch eggs, lobster sausage, smoked bluefish rillettes, scallop chip and pickled seabeans; Lobster Poutine served with fries and cheese curds; and the Cornmeal Crusted Bluenose Catfish served with sweet creamed corn succotash, crispy hushpuppies and ancho chili remoulade.

The backbone of Chesapeake and Maine’s cocktail program will spotlight the new line of scratch‐made spirits from Dogfish Head Distilling Co. The bar menu features handcrafted

cocktails made from their personally crafted by celebrity bartender Mia Mastroianni. The cocktail menu includes a Tarragon Lemonade made with Analog Vodka, the Bees Knees made with Whole Leaf Gin and the Dogfish Negroni made with Compelling Gin. A unique ice program consisting of 1.25” – 2” ice cubes, flaked ice and flavored ice are created to complement the custom cocktails.

Additionally, three house‐made, keg‐conditioned cocktails will be served on tap alongside Dogfish Head Beers.

The design of the restaurant by OTTO Architects and Dogfish Head is synonymous with its menu and created with an off‐centered nautical theme. The build‐out was executed by Lighthouse Construction. Entry is via a unique facade constructed to replicate a lobster trap while oyster shell chandeliers, round porthole windows and industrial brass cage lighting fixtures warm the space. Large columns finished with chunky knots are strategically placed to separate the raw bar from the back dining room that is wrapped with wooden panels to mirror a captain’s quarters.

With original artwork from artist Jon Langford, the eatery is tastefully decorated with seafaring interpretations of country and rock music icons who will anchor Chesapeake & Maine’s playlist: Billie Holiday, Chet Baker, John Coltrane, Miles Davis, Elvis Presley and Patsy Cline. Other featured artists include Travis Louie who created otherworldly sea characters to adorn the walls, as well as Tony Millionaire who crafted an alley of sea monsters and fantastical nautical maps.

Dogfish Head is the first American craft brewery to focus on culinary‐inspired beer recipes outside traditional beer styles and it has done so since the day it opened with the motto: “off‐ centered ales for off‐centered people.” Since 1995, Dogfish has redefined craft beer and the way people think about beer by brewing with unique ingredients. Today, Dogfish is among the most recognizable breweries in the country and has won numerous awards throughout the years. Dogfish Head has grown into a 200+ person company with a restaurant/brewery/distillery in Rehoboth Beach, a beer‐themed inn on the harbor in Lewes and a production brewery/distillery in Milton, Delaware. Dogfish Head currently sells beer in 31 states.

Chesapeake & Maine serves as the upscale, seafood complement to Dogfish’s casual brewpub next door and is located at 316 Rehoboth Ave. in downtown Rehoboth Beach. It will initially open for dinner service from 4 p.m. – 10 p.m.