The Loews Annapolis Hotel’s West Kitchen & Tavern offers GREAT Food and Specials for Locals

West Kitchen & Tavern  is celebrating its one year anniversary with wonderful food and money-saving specials for locals.  There is a complimentary frequent diner program that will ensure that Annapolitans will return often to this downtown Annapolis restaurant.  The weather will ensure that you will enjoy the special prices and the food outside.  To sign up for your complimentary membership card, go to www.annapoliswestkt.com or stop by the host stand at WEST Kitchen & Tavern inside the Loews Annapolis Hotel at 126 West Street.

Every Thursday through Sunday, locals can show their FREE membership card to get the deal of the month.  In July, you can receive a free spiked or unspiked Cobblestone Soda, WEST’s signature drink, with any purchase.  In August, kids eat free AND members receive 15% off their bill.

If you can’t get to this Annapolis restaurant soon enough, you can enjoy the flavors created by Chef Relf at home.  Here are recipes for two of his popular dishes.  Bon appetit!

(By the way, remember the old conversions you learned in home economics?  “2 cups to a pint, 2 pints to a quart, 4 quarts to a gallon”  and “a pint’s a pound the world round.”  One or both of these might help you!)

Chef Relf’s Lemon and Garden Herb Hummus

(serves 6-8)

• 2 quarts chickpeas or garbanzo beans (cooked)
• 2 tsp. garlic, minced
• 1 c. tahini paste
• 1 quart extra virgin olive oil
• salt and pepper to taste
• 1 c. fresh squeezed lemon juice
• 1/4 c. fines herbes (parsley, tarragon, chives, chervil)

Directions:  Add all ingredients to a food processor and blend.

Chef Relf’s Maryland Lump Crab Dip

(Serves 15)

• 1/4 lb butter
• 1/4 c. shallots, chopped
• 1/8 c. garlic, minced
• 1/4 c. celery, chopped
• 1/4 c. white wine
• 1 quart heavy cream
• 5 lb. cream cheese
• 1.5 lb cheddar cheese
• 1.5 lb. pepper jack cheese
• 1.5 lemons, zested and juiced
• 1 T. Frank’s hot sauce
• 1/8 c. worcestershire sauce
• 1/8 c. Old Bay seasoning
• 5 lb. lump Maryland crabmeat
• salt and pepper to taste

Directions:

1. Sautee garlic, shallots, and celery in the butter in a sauce pan over medium heat.  When translucent, deglaze with white wine and reduce by half.
2. Add remaining ingredients EXCEPT crabmeat.  Heat until fully melted over medium to low heat, being careful not to burn the bottom.
3. Gently fold in crab meat and cool down.
4. Enjoy the crab dip with crackers or bread!