Ricciuti’s

We try to buy as much of our food local when we can.  Some of our favorites include;

Marvesta Shrimp located on Maryland’s eastern shore.

Roseda Beef our Baltimore.  All the cattle are raised in Maryland, Delaware, and Pennsylvania.

Carraige House Farms in Stevensonville, MD provides us with our eggs whole chickens when available

Murry’s Chickens supplies our chicken.  They are out of Lancaster County, PA.

Gunpower Bison is new to us, they are in Monkton Maryland.  We look forward to working with them.

We only use sustainably caught fish and local fish.  We feature seasonable fish out of the Pacific Northwest, and local rockfish, crab meat and oysters. Our calamari is harvested from United States waters.

Cherry Glen Farms in Boyds, MD makes the most unbelievable goat cheese.

Vegetables & fruits are tricky.  We buy local vegetables when available, otherwise we try to buy as much organic as available.

We believe using local food provides the best flavor, supports our food partners and feels like the right thing to do.

Can’t wait till spring!

Today we went blueberry picking at Blueberry Gardens in Ashton, Md. Ashton is a small town about 6 miles east of our restaurant. Not only are they a wonderful local source, the blueberries are certified organic. These are absolutely the most beautiful blueberry plants I have ever seen. We are using them in our blueberry pies. The pie is served with a house made cinnamon mascarpone ice cream. Blueberries are a summer gem!

I am fortunate to live just 5 miles from my restaurant on close to 3 acres of land in Brookeville, Md.

This year I started a serious garden for myself and for the restaurant. I have two 450sf plots and one 250sf plot which I use for greens. So far I have been able to harvest lettuce greens and herbs for the restaurant.

My herb garden contains 7 varieties of basil, 2 types of sage, 2 types of thyme, cilantro, oregano, parsley, lemon verbena, tarragon, bay leaf, mint, rosemary and lavender. I am also growing tomatoes, peppers, eggplant, beans, cucumbers, blueberries, strawberries, potatoes, squash, corn and melons. I started an asparagus bed but won’t see anything until next year. So far the cool wet spring has kept the lettuce growing and growing and growing. I eat it almost everyday and take some to the restaurant.

This year I also built an awesome compost bin. I would like to add more plots in the fall for next year.