I’m giving y’all the heads up now so you won’t miss it: I’ll be cooking my last brunch for a while on Sunday, May 23, at Mill Valley General Store (2800 Sisson St., Baltimore), from 9-1.
The theme is STRAWBERRIES. The first fruit of the new season, and I don’t know about you, but I am beyond ready.
I’ll be picking the berries myself the day before the brunch, so you know they’ll be fresh and local as possible, and you just don’t get much more field-to-fork than when the chef actually goes out into the field and picks the fruit for you. So c’mon out for
The Ohio Bowl
A mound of lightly sugared strawberries over split buttermilk biscuits, doused in fresh Trickling Springs creamline milk. A breakfast treat I looked forward to all year as a child. Add a little whipped cream, if you like.The Parfait
Lightly sugared strawberries layered with creamy Jersey milk yogurt from Pequea Valley Farms and the whole-grain crunch of small-batch granola, sprinkled with toasted pecans.A la carte
Buttermilk biscuits with honey butter
Bowl of berries
Again, that’s Sunday, May 23, from 9-1, at Mill Valley General Store, 2800 Sisson St., Baltimore. See you there!
