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!

Summer vegetables have finally arrived. Tomatoes, zucchini, eggplant, pole beans, cucumbers, peppers, fingerling potatoes, herbs, herbs, and more herbs. We will be picking everyday and bringing you the freshest possible food in town. The greatest thing is cooking, you just slice, drizzle on a good quality olive oil, sprinkle on some chopped herbs and finish with a dash of salt and a grind of pepper. This food stands on it own, no fancy names or cooking techniques. The best word to describe our food is ‘honest’. It’s local, mostly organic and grown with lots of love. Check out the pictures, a few from my own garden, some from Our House and Sligo Creek Farm’s Brookeville plot. Nice hat John!

For the past few years we have been buying produce from Our House Organic Farm. They are located just 2 miles west of the restaurant in Brookeville, MD. “The mission of Our House is to provide the opportunity for at-risk adolescents to become productive members of their communities by participation in a rigorous residential program of “hands-on” instruction in carpentry and other construction skills during the day, academic and life skills classes in the evenings, and weekly community service projects.” The farm is supervised by volunteers.

We buy as much produce as possible from the farm. In the spring we get asparagus, chard, and rhubarb. They are now delivering berries, beans, carrots and beets. It is so great being close to the food we prepare. I often stop at the farm on the way to the restaurant to see what’s growing and what is ready for harvest. Sometimes Mary (who manages the farm) delivers the food on her bike. How cool is that?!

These pictures are from the spring. I am going to have some June pictures soon.