Cooperative Living November/December 2019 - 30

DiningWithDan | Story and photos by Daniel M. Walker, Contributing Columnist
Farm-to-Table Concept
at Its Best
Maryland's Eastern Shore is the source of many Chesapeake Bay
ingredients that find their way onto the tables of some very good restaurants.
C
rossing the Chesapeake Bay
Bridge near Annapolis,
Maryland, on U.S. 50, you
enter a region known for its bounty
of rich farmland, charming waterways
and abundant supply of delectable
fresh crabs.
Blue crabs are a savory symbol of
the Eastern Shore. Maryland's Eastern
Shore is the source of many
Chesapeake Bay ingredients that find
their way onto the tables of some very
good restaurants. One of these local
Eastern Shore establishments is Suicide
Bridge Restaurant, located near
Hurlock, Maryland, on Cabin Creek
near the Choptank River, a tributary
of the Chesapeake Bay.
Almost 10 years ago, I wrote my
initial story about Suicide Bridge,
because it is an amazing
restaurant that seems
to accurately reflect
the taste and charm
of this part of the
country. So, this
article is an
update as well
as a reunion
with old friends.
SUICIDE BRIDGE
REST AURANT
My interview 10 years ago was with
Craig Cropper, manager of Suicide Bridge
Restaurant. Fortunately for regular
customers and first-time visitors, he is
still manager. The restaurant business
is highly subject to change, so I had the
rare opportunity to review 10 years of
activity at the restaurant with a manager
who has been there more than 18 years.
For example, in my first article
I noted that the restaurant had just
purchased two old-time paddlewheel
riverboats. These vessels, with almost
daily cruises, have become an important
part of the business. I recommend you
check suicidebridge.com for reservations
and information on the cruises.
Sounds like a lot of fun.
Another item that
caught my attention
during that initial
visit was the fresh
ingredients used to
create the restaurant's
meals. Craig says
that almost all the
ingredients for their
dishes are provided by
local sources, one of the
advantages to being surrounded
by farmlands for vegetables and waterways
for seafood. " For our meals, every day,
watermen bring their catch of crabs
right up to our docks. You can't get
them much fresher than that, " says
Craig. " This is farm-to-table concept
at its best. "
From left, Craig Cropper, manager
of Suicide Bridge Restaurant, and a
waterman unload bushels of live crabs.
28 | Cooperative Living | November-December 2019
PHOTO COURTESY OF
SUICIDE BRIDGE RESTAURANT
As Craig continues, " Almost all of
our crabs come to us in this fashion. "
On my recent visit to Suicide Bridge
Restaurant, each person in our dinner
party of four ordered something
different, giving me a great opportunity
to sample a variety of dishes. Before
the entrées we ordered appetizers of
Suicide's famous crab balls and a
house specialty, Suicide Oysters. The
recipe for the crab ball is original to
the restaurant and was formulated more
than 30 years ago. The oysters were
topped with cheese and barbecue sauce.
For my entrée, I ordered seared
scallop orzo, which were " day boat "
scallops (caught the same day), pan
seared in olive oil then set on orzo
tossed with samba Alfredo sauce.
Even with a light crust, the scallops
were tender in their centers and
literally melted in my mouth. The
samba sauce had a touch of heat,
which made for a great combination.
My dinner date ordered the grilled
Atlantic salmon, which was flaky and
rich in flavor. Our friends ordered fried
flounder and rockfish. Especially for
my friend, the restaurant served the
flounder with Eastern Shore stewed
tomatoes. We all also ordered stewed
tomatoes as a side. Being a country
boy, I have a passion for stewed
tomatoes made with fresh tomatoes
and a touch of sugar.
co-opliving.com
http://www.suicidebridge.com http://www.co-opliving.com
Cooperative Living November/December 2019

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