Flying Dog partners with local restaurants again for second Dead Rise cookbook

OK, we might not have been fans of Flying Dog's Old Bay-flavored Dead Rise Summer Ale when it premiered last summer. But everybody went crazy for it anyway, and proceeds benefit True Blue, an inititative to label and promote locally sourced crab meat, so it's hard to begrudge the fact that it's back again this summer.

Last summer, Flying Dog released "The Dead Rise Old Bay Cookbook" to go along with the summer ale, and the brewery is back with a second volume, available to purchase for $15 on Flying Dog's website, featuring recipes from local chefs with Old Bay and/or Dead Rise as ingredients. The volume includes such tantalizing recipes as Chesapeake chicken and waffles from Waterfront Kitchen's David Hynes, Dead Rise Old Bay popcorn from Alewife's Chad Wells, and grilled Barren Island oysters with bacon jam and Old Bay cheddar glaçage from Wit & Wisdom's Zachary Mills.

We got a copy of the cookbook from Flying Dog, and decided to try out the Old Bay glazed chicken with caramelized Brussels sprouts and onions, a recipe by Ouzo Bay's executive chef Michael Everd. It's an easy recipe to follow—all of the steps are straightforward and simple enough for kitchen novices. And the results were phenomenal: The glaze/marinade for the chicken is spicy, thanks to a half cup of Old Bay and a jalapeno pepper, but the lime and mint included in it provide a cool extra dimension of flavor. The Brussels sprouts and caramelized onions were similarly cooked with Old Bay, lime, Worcestershire sauce, and garlic

If you want to try any of the dishes in "The Dead Rise Old Bay Cookbook Volume II" without the hassle of cooking, Flying Dog is joining all the restaurants included in the cookbook to hold a Dead Rise Restaurant Week, going on now. The restaurants are serving their contributions to the cookbook through Thursday. To end the week, Wit & Wisdom will host a patio party on Thursday at 5 p.m. with live entertainment and Chesapeake-inspired fare from local chefs who are featured in the cookbook. Tickets can be purchased in advance for $35 and include food, a raffle ticket, and one Flying Dog beer.

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