April 30th, 2014
When some of us got together at the end of 2013 for a dinner at the Waystead Inn, in Berlin, Maryland, we had no doubt that Toby Gilbert was on his way. On that evening some of Chef Toby’s offerings were:
Roasted Oyster Chowder…oyster cream, and roasted vegetables.
Roasted Duck…potato puree, jus reduction and herbs.
Winter Roots…carrot, sweet potato, purple potato, celery root, turnip, radish, beet, and herbs.
Venison Loin…rye risotto, berry sauce, chanterelle mushroom.
A sweet ending of “Apple Pie”…apple pate de fruit.
Spring 2014, Blacksmith opens in Historic Berlin, Maryland with Chef Toby Gilbert giving his customers food prepared in unexpectedly delicious ways.
Locals can walk or ride their bikes, but some of us that live further away do not mind the drive. It was great to see Paul again and his date early on Sunday….from Lewes, Delaware. So, you see, no big deal to drive, especially on a beautiful day.
Cindi and I arrived at 4 p.m. As the time passed it started to get comfortably crowded for a Sunday evening. You know what? As I took a look at the customers on that particular evening it was so much fun to see a wide range of ages….families with children, young adults, and the matured crowd, as well. The next thing I noticed was that everyone was having a good time.
Blacksmith is located at 104 Pitts Street, Berlin, MD 21811. Tel. 410-973-2102. On Facebook, find it as Blacksmith Berlin.
The sitting area is open with available sitting for about 70 customers. The kitchen is open, as well.
Meet Toby….So, how did you get into cooking? He said that he started cooking with his Mother. Now, that was a sweet thing to say. Giving credit to his mother was priceless!! Then, cooking in different restaurants and with amazing chefs, traveling and much appreciated training.
Toby feels very much at ease talking to his customers. He is particular about his food and presentation. Very engaging, treating his customers like they are the only ones in the restaurant.
The menu changes constantly and on Soul Food Sunday you had a choice of small plates, salads and soups, large plates and sandwiches. Some of the dishes passing by our table were Maryland style fried chicken, with Hanks duck fat hot sauce, Boneless short ribs with grits and pickled veggies….Cindi and I resisted those temptations and went for small plates instead.
We decided to share the Chicken Liver Pate, sealed with duck fat with homemade orange marmalade (Toby said they had so many oranges.), arugula and pumpernickle toast. Delicious.
The Soup of the Day was a cauliflower and carrot cream soup with roasted beets and creme fraiche. Just perfect for a chilly evening and the right amount of heat, as well.
Organic Arugula Salad with raw Blue Cheese, basil, vinaigrette, toasted almonds and red grapes.
Cold Smoked Oysters with beet mustard and carrot hot sauce.
Grilled Romaine lettuce leaves, Parmesan croutons and homemade Caesar dressing.
There were 3 desserts on the menu…tempting but we were satisfied…maybe next time.
Next time your destination becomes the Historic town of Berlin, Maryland….check Blacksmith!!
July 9th, 2013
“You don’t have to cook fancy or complicated masterpieces; just good food from fresh ingredients.” julia child
Word of mouth was that the place to be on Monday, July 8th, was going to be at the Waystead Inn, located at 15 Harrison Avenue, Berlin, MD 21811. Tel. 443-856-4755. Berlin’s own Burley Oak Brewery, located at 10016 Old Ocean City Blvd., partnered with Chef Eric from Waystead Inn, and Chef Toby Gilbert from the Grove Market. It was going to be a casual evening, where friends would get together to catch up and some new friends would be made, as well.
Waystead Inn is a Bed & Breakfast that offers 5 guest rooms with private bathrooms. All modern facilities…restored with 21st century amenities, and a wrap-around porch. Their Wednesday Dinners prepared by Chef and Innkeeper, Eric, are selling out quickly. Please visit their website, http://www.waysteadinn.com, to find out what other events are on the schedule, including future dinners.
I have to tell you that one of the reasons that I was looking forward to this dinner was because I had heard that Chef Toby was creating some unique dishes. He, apparently, is also fearless in his kitchen. Picking up my friend, Debbie, was a no brainer, she was game.
Waystead Inn is very pretty in its simplicity…a quiet and peaceful retreat after the hectic 4th of July.
A round of beers from Burley Oak Brewery…Made in Maryland. Website? http://www.burleyoak.com.
Chef Eric welcomed us all and explained that some dishes were going to be served family style. Toby and him would be sharing the kitchen.
As dishes arrived at the table…everyone waited for the person taking the photos…me. So, let me tell you about the menu.
Charcuterie Board by Chef Toby – Soft Stout Ricotta, Harder Wheat Beer Ricotta, IPA Spicy Pickles, Honey Wheat Sweet Pickles, Hop Cured Duck Prosciutto, and local pig and rude boy headcheese. I love this presentation with a favorite of the Hop Cured Duck Prosciutto and the rude boy headcheese. Toby stopped by the table to describe his creation.
Ruder Shrimp Pizza by Chef Eric – Just the Tip in the dough and Rude Boy beer cooked Shrimp with Roasted Peppers, Caramelized Onions and Dry-Aged Wisconsin Cheddar.
We had a chatty group at our table. We all put our 2 cents in. And, some of us got into staging our meals.
Bryan, from Burley Oak was making the rounds…and a stop at a our table to see how we were doing. Exciting things happening at Burley Oak Brewery. They offer Brewery tours on Saturday, and Sunday at 3 p.m. Please visit the website above mentioned to check them out.
I really liked the Fish and Chips by Chef Toby – The Truffle Chips were so good and….at this point my low fat diet was slowly in decline after this dish. The fish was beer battered cod, with a vinegar gel sheet.
By the time the Beef Sausage, by Chef Eric, came along we were completely satisfied, but we managed a few bites. It was a homemade beef sausage with garlic and apples. Served with a Pale Ryder Stone Ground Mustard.
We were really looking forward to dessert. A Sweet Corn Ice Cream by Chef Toby – Local sweet corn and beer soft-serve, chocolate ganache, beer caramel, honeydew and cantaloupe spheres, lemon zest!! Awesome combination!
And, more spheres for our table!!! The End; until next time. Thanks Toby.
Notes: Waystead Inn – No Children under 12, and no pets. No smoking inside. Two guests per room. Find them on Facebook.
Burley Oak Brewery can be found on Facebook and Twitter.
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