The Out of the Fire Connection

Late Spring 2025

Spring Into Spring

This is such a magical time of the year where those subterranean garden

dwellers are emerging after their winter slumber. The Out of the Fire

garden is in full fledged emergence. New annual beauties have been

planted and the perennials are rearing their gorgeous heads. A time for

change and bounty! We have spent the last few weeks planting a variety of flowers, herbs and vegetables in our Out of the Fire garden (an additional planting and growing venue away from the restaurant). We planted Upstate Abundance Potatoes which are creamy and buttery. 20 lbs. of seed potatoes were ordered and we only had room for 10 lbs.! This is an experimental crop, fingers crossed that they provide a lucrative harvest! Their green leaves have poked their beautiful heads through the soil so I think we will have a successful

harvest on our hands several months down the road! In addition to

potatoes, we planted tomatoes, basil, rosemary, yarrow, celosia,

lavender, purple cosmos, zinnias and I know there is more, but we have

been busy planting and not so busy making lists of what was planted!

A Toast To You and Change

Our cocktail and zero proof menu has undergone some changes. AND NO we

will not take the Out of the Fire Martini off the list, we don't want an

uprising!

We ordered some organic hibiscus flowers from Mountain Rose Herbs and

began the journey of infusing Lyon White Rum (our local St. Michaels distiller) with hibiscus flowers making a beautiful ruby colored concoction. We added the Hibis-kiss which is a combination of the infused rum, Poli Gran Bassano sweet white vermouth, sour, honey-lime syrup, and nutmeg. We then add a few dried hibiscus flowers to finish it off before it gets to your table.

The zero proof version is our house made hibiscus tea, Thomson & Scott 'Noughty' dealcoholized sparkling rose, house made lemon curd, honey-lime syrup and dried hibiscus flowers.

Speaking of Changes

We are in the midst of changes to the menu. As many of you are aware we

never completely and fully change the menu in one fell swoop, we

gradually introduce you to new and creative inspirations. One of the

dishes Chris added to the dinner menu is the Duroc Pork with agrodolce.

Agrodolce is a sweet and sour sauce/condiment that is made with

vinegar, sugar and vegetables, onion and fennel being the main

ingredients in Chris' interpretation. It is a perfect pairing of the

Italian wines we just received from our favorite Italian importers, Cristina and Marco of Doria Wines.

photo: Adriano Moretti of Bajaj with Marco and Cristina Doria

Bajaj Wines

Our current feature winery is Bajaj, a small family run winery in the Roero region of Piemonte, Italy. Adriano's family produces less than 20,000 bottles (less than 1,670 cases) per year. Their main aim is to tell the story of their land, through their wines. To achieve this, they work in a sustainable way, both in vineyards and in the cellar: no filtration, no clarification of animal origin, low sulfites, spontaneous fermentation, no herbicides, and a lot of organic fertilization. They also use terracotta amphorae for some of their wines to amplify all that is good in the grape. The main feature of their products is the ease of drinking: fruited, floral, and very mineral wines. We can't wait for you to enjoy them in the dining room or on our covered patio!

What do you know about Einkorn?

Einkorn is an ancient grain. Humans have consumed it for more than 12,000 years. It was one of the first grains introduced into agriculture in the Fertile Crescent. Archaeologists believe that the first loaves of bread were made with it. Unlike most other grains, it hasn't been genetically modified or changed by humans. It's as pure today as it was during the Neolithic Age when people first began to eat it. Einkorn has a weak gluten making it easier to digest.

We support our local grist mill by buying their Einkorn that we use in our pizza dough and our sourdough bread. We also purchase their cornmeal.

The Old Wye Mill is the oldest continuously operated grist mill in the United States. The mill has been grinding grain on Maryland's Eastern Shore for well over 300 years. It supplied flour to a growing nation—and to George Washington's troops during the War for Independence. It is the earliest industrial site on the Eastern Shore in continuous use; dating to the late 17th century. We encourage you to visit the mill located in Wye Mills, Maryland. It's open to the public. Click the link highlighted in blue for more information and operating hours.

About Us:

What We Listen To, Read, and Watch

Alan-Listening to: Skrillex-FUS on Spotify

Amy-Reading: The Empyrean Series by Rebecca Yarros

Blake-Watching: Your Honor on Netflix

Chris- Watching: The Studio on Apple, Listening to: Diles que no me maten on Spotify

Caleb- Reading: Junji Ito Collection of Short Stories

Colleen- Watching: Four Seasons on Netflix

Devin- Listening to: Billy Strings on Spotify

Finn- Reading: The Serviceberry-Abundance and Reciprocity in the Natural World by Robin Wall Kimmerer

Hayden- Breaking Bad on Netflix

Heather-Watching: The Pit on HBO

Hudson-Watching: Your Honor on Netflix

Jed- Watching: The Expanse on Amazon

Joe-Listening to: Charm by Claro on Vinyl

Jonathan- Watching: Gross Pointe Garden Society on Peacock

Justin- Watching: The Last of Us on HBO

Lucius- Watching: My Friends and Neighbors on Apple

Matt- Reading: The Go Between by L.P Hartley

Marianne-Reading: The Body by Stephen King and Never Whistle at Night-An Indigenous Dark Fiction Anthology Edited By Shane Hawk and Theodore C. Van Alst Jr.

Marybeth- Reading: Illustrated Encyclopedia of Herbs by Sarah Bunney

Mitchell-Watching: House on Peacock

Peyton- Watching: Bill Burr Stand Up on Peacock, Listening to: Chris Stapleton on Spotify

Sedat-Listening to: Scam Factory by Wondrey on Apple

Silas-Watching: Dexter on Netflix

Taylor-Reading: How to Love a Forest by Ethan Tapper

Trey- Watching: Mr. Letter Kenny on Hulu

The Market

It will soon be a reality, meaning the bricks and mortar reality! We will

keep you posted, but in the meantime check out our offerings on the

online market where you can purchase our breads, desserts, dressings, Springfield Farm Farm Fresh Eggs, Maxmore Creek honey, Donika Olive oil,

Night Kitchen Coffee Roasters Coffee, Crezia Coffee, hostess gifts of art and more!

Ice Cream and You Scream that you want our pints of Ice Cream. Available

to purchase for $10.00 a pint. Our ice cream is made in house with lots of love, attention to detail and clean ingredients. YUMMY TO YOUR TUMMY!



It's time to celebrate!

Out of the Fire is turning 25 on Sunday, June 1st. Join us in celebration all month long!

Make sure to like our Facebook and Instagram pages by hitting the links below to stay in touch and see what we are up to!