At the Coastal Style Luxury Living Show in October, four amazing restaurants battled head-to-head in the Viking Chef Competition to showcase their culinary talents while throngs of curious show patrons looked on. Armed only with a list of required ingredients, a Viking-equipped kitchen and their cooking prowess, each was put to the ultimate test of teamwork and talent. The 2009 winner was The Shark on the Harbor in West Ocean City, represented by Executive Chef Travis Wright and Chef Brook Lamar. Battling against other gifted teams is no easy task. The Shark narrowly defeated last year’s champion, Restaurant Nage from Rehoboth Beach, in Friday’s preliminary round. Chefs Kevin Reading and Hari Cameron had aimed to defend their title with exquisitely prepared dishes. Wright and Lamar’s competitor in the final round was Martin Seafood Company, located across from The Shark along the Commercial Fishing Harbor. John and Charles Martin performed incredibly well in th... » Click here for the full story.

All “foodies” have one thing in common – they are always on the lookout for an amazing dining experience – whether it’s in a restaurant, in their own homes or at a friend’s dinner party. Unforgettable flavors have become the drug of the rational folk – and fabulous wine and food pairings offer a high left lingering on the palette for days. Achieving this level of dining ecstasy is the primary goal of Chef Eric “Moose” Waidner at The Palette Restaurant in historic Snow Hill. “My favorite thing is to see our guests enjoy multiple kinds of wines with their meals and really make it a dining event,” he said. And a dining event is exactly what he and PortoVino eno-envoy Paul Cullen have embarked upon with this issue’s fine pairing feature. Moose prepared citrus marinated scallops wrapped in proscuitto and served with chimichurri (an Argentinean sauce Moose makes with a parsley leaf, peeled garlic cloves, minced onion... » Click here for the full story.

There are a select number of chefs on the Eastern Shore whose restaurants are virtual household names. Their flavorful dishes are synonymous with success and their establishments are integral and nostalgic aspects of our lives. If such a restaurant happens to close for a period of time during the winter, patrons are often left to wander in and out of several other spots until their favorite hangout reemerges from an offseason siesta. During the rare instance when a popular restaurant closes permanently, it sends shockwaves through its faithful followers living close by and states away. One of those instances was the Marlin Moon Grille – a West Ocean City staple inside the Francis Scott Key Motel since 2001. When restaurateur Gary Beach closed the Moon’s doors for good in October, frequent diners were disappointed and displaced. “It was time for us to go,” Beach said. “They are great people there. They gave us a great opportunity and I wish them all the ... » Click here for the full story.

Stolichnaya, the No. 1 selling authentic Russian vodka, recently introduced the newest addition to its flavor portfolio, Stolichnaya Gala Applik. The new brand provides a fresh red apple taste with a hint of citrus that is sure to satisfy the palettes of discriminating consumers. The natural sweetness and fresh apple flavor become immediately apparent on first sip. The overall clean, bright and enticing smell is particularly alluring. “Stoli Gala Applik complements our existing brand mix and reinforces our place as the pioneer in flavored vodkas,” said Andrey Skurikhin, Partner at SPI Group, Stolichnaya brand owner. “We believe that vodka enthusiasts will be eager to try this intriguing new flavor, the tenth in our innovative portfolio of flavors.” Keeping true to Stoli’s unparalleled heritage and reputation for using only the highest quality of ingredients, Stoli Gala Applik is distilled from Russian grain and clear, natural water. Gala Applik offers... » Click here for the full story.

CARAMELIZED RED, FENNEL AND FUJI APPLE GOAT CHEESE PIZZA INGREDIENTS: Pizza Dough: 1 package active dry yeast 1 tsp sugar 1 cup warm water 1 tbsp kosher salt Olive oil 3 cups flour, plus more for dusting Topping: 3 tbsp olive oil plus 2 tsp 1 fennel bulb, sliced thin (reserve green fronds for garnish) 1 red onion, sliced thin 1 fuji apple (or your favorite variety) cored and slicked thin Kosher salt and pepper 1 tsp sugar 4 oz chevre (goat cheese) 3 tbsp grated parmesan cheese     INSTRUCTIONS: In a mixer, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Mix on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium. Mix until the dough gathers into a ball; this should ... » Click here for the full story.