tabelscapes

5

Let’s Get Crackin’

Here in Maryland, we know there’s no greater local food than crab, which is why we’ve sourced Chesapeake Bay True Blue crab from our friends at Pro Fish for the past three summers. Last night we celebrated the season with a crab feast outside sweetgreen Bethesda, inviting some of our friends in the community to share in a dinner cooked by Nick Wiseman of Whaley’s and DGS. Nick served up True Blue Maryland crabs, heirloom cherry tomatoes with goat’s milk feta and crispy focaccia, a grilled corn salad with chanterelles and basil salsa verde, and baby summer squash with tomato caponata and benne seed. We got our hands dirty, we washed it all down with some wine and beer, and we made some friends — aka it was a perfect night.

Photos by Allison Zaucha Photography.