Although the trip could have been done without a stop we thought it better to get out an stretch after about two hours. It is both good for both the driver as well as passengers for blood circulation, even if you don't require the use of a restroom. Keeping hydrated in a car may not be as important as in an airplane, so pack bottles of water to keep from buying more expensive at the rest stops.
Talbot County has special towns, each with their own ambiance and things to do. Easton is the heart of the county and the location of the main tourism office. That is where we headed to.
It was getting to a bit past lunchtime and found a place called Oxford Greens Homestore and Market Restaurant at 124 Aurora Street. From the outside you would never tell that the decor has lots of antiques. Laurie bought a sandwich. I tried one of the desserts...tiramisu....yummy. The owner is a chef.
Being the name of Barlett Pear, I had to have a pear drink. It was a pear liquor mixed with a pear puree. Boy do they make a great pear!
Rabbit The rabbit is from Nibble Green Farm (Hagerstown). The specialty behind this dish is that we make a natural French jus from the bones of the creature. Reduced, it is the texture of jello. This is the filling for the ravioli.. When the ravioli is broken, the sauce is received. The shape comes from a classic french method called ballotine. The rabbit is deboned, pounded thin and then rolled around a julienne of carrots. This is our little way showing what the rabbit may have eaten. It is then seared, sliced and presented.
Bass English Peas are the most exciting ingredient. I took them early this year from a place I was unawre of. Teddy Bear Produce is my produce company. They always give me quality. Shamefully I didn't ask where they came from, I just used them knowing they were not from my immediate area. We should have ours soon. The bass is coated very simply with a sauce called "Vierge". I choose a English Pea Vierge. English Peas-Nicoise Olives - Lemon Segments- Extra Virgin Olive Oil, lemon Juice, capers and fresh herbs. Garlic Confit also garnishes the plate as smooth puree.