Mixing up the perfect cocktail (from a secret recipe) onboard your boat is a rite of passage for most boaters. We were inspired by mixologist and tiki cocktail master, Tom Brown (who was featured in the Marinalife Chesapeake Bay Edition this summer). Tom was raised in Maryland near the Chesapeake Bay, and is the mastermind of hip, tropical-themed pop-up restaurants in DC. One was Hogo, a nuevo tiki rum bar that set a new standard for Polynesian funk. Another was New York Avenue Beach Bar, where he filled a parking lot with 70 tons of sand, food wagons, and a cocktail bar to create an oasis of beachy fun near the convention center. It's hard to go wrong when you mix good rum with island ingredients such as pineapples, limes, coconuts, oranges even nutmeg and vanilla. The flavors are refreshing and unexpected, says Tom.We decided to ask Marinalife readers to share their favorite onboard cocktail recipes for this issue. The response was overwhelming, so we selected a handful of our favorite recipes and had our neighborhood bartenders at the Tiki Barge Bar located at BMC's Harborview Marina mix up the winning concoctions for a fun photo shoot.
Submitted by Denise Averill
Garnish: 1 slip of pineapple, 1 cherry, 1 toothpick. Pour over rocks.
Garnish: Lime and orange slice. Pour over rocks.
Submitted by Doug McPeters
Garnish: Orange Slice (optional: Myers floater)
Submitted by Joseph Dimarzo
Garnish: Mint Leaves
Submitted by Rick Wells
Pour over rocks.
Designated Skipper Campaign from the Sea Tow Foundation: Boating should be both FUN and safe! Help the Sea Tow foundation spread the word about the importance of having a Designated Skipper. Take the Pledge, learn more and get FREE materials to distribute at designatedskipper.com. The Sea Tow foundation, a non-profit organization dedicated to promoting boater safety, is proud to announce the launch of its Designated Skipper campaign across the U.S. The goal of this important new program, supported by a grant administered by the U.S. Coast Guard, is to help eliminate boating under the influence (BUI) and alcohol-related accidents on the water while keeping boating fun for everyone!
The days are growing shorter, and the final weeks of summer are upon us. So, before the school bell rings, Marinalife is wondering if you’ve checked off everything on your must-do list this season. If you’re looking for ways to wrap up summer, consider the following ideas for last-dash, fun activities.
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- Learn how to do a back dive, canon ball or jump off the back of the boat into the water. Rope swings are also an invigorating option.
- Have a tiki party on a boat and serve your guests tropical blender drinks. Bonus points for Hawaiian shirts and grilled pineapple or savory Polynesian snacks.
- Pick a dozen crabs on your boat or at a waterfront dock bar, along with all the classic fixins’ of corn on the cob, hushpuppies, coleslaw and a cold brew. If crabs aren’t your preference, a lobster, clam or crawfish boil will do just fine.
- Ride down a giant slide, roller coaster or death-defying ride at a waterpark while letting out a mighty yell.
- Body surf in the Atlantic waves or build a sandcastle strong enough to withstand the tide.
- Explore a hidden cove or a dream destination that you’ve never visited before on your boat.
- Go fishing and catch something big enough for dinner.
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- Get pulled on a raft or inflatable behind a boat or learn how to waterski.
- Catch lightening bugs in a jar to make a glowing lantern. But be sure to poke holes in the lid and release them when the fun is done.
- Under the stars, go to an outdoor movie, music festival or seafood feast.
- Learn how to shuck an oyster, clean a fish or pick a crab, then invite friends over to taste dishes made from the fruits of your labor.
- Invent a nautical cocktail to commemorate the summer of 2022.
Meet newcomers to the Bay’s waterfront dock-and-dine scene
If the pandemic hampered your travels and you haven’t cruised into the Chesapeake Bay for a while, then welcome back to its sunny shores. While you were away, the oyster and striped bass populations blossomed, and blue crabs grew plump in the shallow marshlands.
During the past few years, quite a few new restaurants have opened and tapped into the cornucopia of fine local seafood. Some innovative chefs grace plates with creative flavors and ingredients, while others take a traditional path with family recipes handed down for generations by watermen’s wives. Many concoct ways to consume invasive species, such as the blue catfish and northern snakehead, but eateries that nail up a sign declaring “Steamed Maryland Crabs!” attract the most attention.
To help you rediscover the bounty of the Bay, Marinalife has handpicked 10 terrific crab shacks and seafood houses for you to explore.
Bowleys on the Bay Bar & Restaurant
Middle River, MD
For a tropical getaway without long-distance travel, Bowleys on the Bay has created a resort destination groove on Frog Mortar Creek in Baltimore County. Push your toes into the sand on 300 feet of beach surrounded by palm trees while sipping a rummy cocktail and listening to a steel drum band. You can watch boats glide into Long Beach Marina or see planes take flight at Martin State Airport as you nibble on fresh local seafood, hearty sandwiches, and meat dishes.
Where to Dock: Long Beach Marina
The Choptank
Baltimore, MD
In the heart of the historic Fells Point district, The Choptank has risen from the foundation of the 200-year-old Broadway Market. Its menu reads like a culinary voyage around the Chesapeake Bay with steamed crabs, just-shucked oysters, steamed mussels, crab soup and fried chicken. On the spacious outdoor deck, sample 20 draft beers while live bands play tunes, and the stars twinkle above the urban skyline.
Where to Dock: The Sagamore Pendry Hotel & Dock
Baltimore, MD
It’s hard to say what Baltimore loves more — seafood or sports. But if you’d like to indulge in both, head over to Watershed in the Federal Hill neighborhood, which is in easy walking distance from Orioles Park and the Ravens’ M&T Bank Stadium. A menu laced with classic dishes harvested from the Chesapeake waters entices you to pick a dozen steamed crabs or slurp fresh local oysters while watching games on big-screen TVs. Located in the newly remodeled Cross Street Market, you can belly up to the long wooden bar on the main floor and wash down a platter of Old Bay wings with a cold Natty Boh. Or step up to the roof deck to watch the bustle below on South Charles Street with an orange crush in hand. A casual vibe and live music create an upbeat place to hang out with friends.
Where to Dock: Inner Harbor Marina
Latitude 38 Waterfront Dining
Annapolis, MD
Where the Severn River flows into the Chesapeake Bay, you can order local seafood with a view of boats cruising into Ego Alley, the showplace for vessels visiting Maryland’s state capital. With the new Upper Deck Bar and plenty of event space, this waterfront eatery accommodates groups of all sizes. Take your pick of regional favorites from crab cakes and peel-and-eat shrimp to herb-crusted rockfish and oysters Rockefeller. Chicken, beef and bourbon meat loaf ensure carnivores won’t go hungry.
Where to Dock: Annapolis Town Dock
Marker Five
Tilghman, MD
Every visit to the Bay’s Eastern Shore holds the promise of exceptional seafood along unforgettable waterfronts. From Marker Five’s outdoor patio, you can watch watermen chug along Knapp’s Narrows and marvel as the Tilghman Island Drawbridge rises to let boats pass through. Eagles soar overhead while you peruse the menu of classic Chesapeake fare. It’s almost impossible to resist starters such as Maryland crab soup or smoked corn and crab fritters, and your first bite of pulled pork, buttermilk fried chicken biscuit or pan-fried monkfish will delight your tastebuds.
Where to Dock: Knapp’s Narrows Marina & Inn
Portside Grill on Urbanna Creek
Urbanna, VA
Located in the heart of Virginia’s oyster-growing region, this family-owned and pet-friendly restaurant specializes in taking local seafood from the water to the table. At Urbanna’s only waterfront eatery, you can tie up along the bulkhead and kick back on the patio for casual dining with a spectacular view. Crab tots and fresh oysters will whet your appetite for a Southern style meal of crab cakes, shrimp and grits, and chicken stuffed with Smithfield ham and goat cheese.
Where to Dock: Regatta Point Yachting Center
Deltaville Tap & Raw Bar
Deltaville, VA
In a charming cove along Jackson Creek where the Piankatank River flows into the Bay, you’ll find a seafood eatery with an energetic vibe, live music and a nice sampling of craft brews and cocktails. The expansive view from the back deck matches the extensive list of dishes on the menu. Highlights include hush puppies packed with crab and corn, Jonah crab claws, shucked oysters, and Lowcountry boils with crawfish, shrimp and other local catch. Try to leave room for dessert favorites: deluxe peanut butter pie or raspberry cheesecake.
Where to Dock: Deltaville Yachting Center
The Surry Seafood Company
Surry, VA
A leisurely cruise up the James River to Gray’s Creek will deliver you to a seafood-centric destination where you can dock, dine and decompress. Surry’s chefs present delicacies from the local waters such as golden fried oysters, bacon-wrapped salmon and flounder stuffed with crab imperial. If the serene view of the grassy marshlands makes you want to linger longer, spacious hotel suites are available above the restaurant. Boater bonuses: 45 new floating docks, fuel, ship store and bathhouse.
Where to Dock: The Marina at Smithfield Station
Norfolk, VA
The green bamboo shoots on the menu’s border give a clue that this restaurant is blessed with a touch of tiki. While seafood standards remain popular — she-crab soup, cod fish and chips, and Old Bay wings — Longboards also takes you on a culinary journey to Polynesia to taste Hawaiian-inspired dishes such as Singapore shrimp with veggies and Waikiki wings. Enjoy the restaurant’s upbeat atmosphere and stellar sunsets at the marina.
Where to Dock: Morningstar Marinas at Little Creek
Stripers Waterside
Norfolk, VA
The bustle of Norfolk’s recently renovated Waterside District is attracting newcomers from along the Atlantic seaboard. Among the new eateries is Stripers, a seafood haven from the Outer Banks that features 30 beers on tap and a panoramic view of the Elizabeth River. Take a seat on the patio and savor dishes made from scratch, from clams and cod to mussels and shrimp. After a hearty meal, explore the area’s attractions and nightlife.
Where to Dock: Ocean Yacht Marina or Tidewater Yacht Marina
My grandfather Cappy’s love of the water started with visits to his cousins’ house on the Potomac River. He was 14 when he built his first boat from a mail-order kit. Some of his fondest early memories on the water were the fishing charters his uncle would take him on and the bucket of fried chicken he’d bring along. Later in life, this motivated him to buy property on the western shore of the Chesapeake Bay where I spent my summers as a child.
Life on the Bay with a gaggle of cousins (18 of us) was a highlight of my childhood. We had free reign over the cul-de-sac populated by beach houses owned by my grandparents and their six adult children. When I was young, I would wake up with the sun and race to the window to assess the water conditions. The soft waves of early morning and glass surface made the best conditions for crabbing.
All the cousins would meet at our grandparent’s house to grab chicken necks from the freezer and nets from the closet before rushing down to the dock. There weren’t enough nets to go around, but that hardly stopped us from crowding the dock in the cool dawn air in various states of dress, between pajamas and bathing suits. Each crab we caught was celebrated, sexed, sized and placed in our crab pot in the shallows under the dock until lunch.
When my grandma Molly got out the crab pot and tongs, it was show time. My grandmother with a pair of tongs and feisty crustaceans are more evenly matched than you might expect. A few crabs near the top of the big pot always manage to hurl themselves over the edge, only to land in the boiling mac ‘n cheese water pot nearby.
We would dress the picnic table in the front yard with newspaper, mallets and dishes of vinegar and Old Bay. Seated at an exclusive table away from the adults, we smashed, picked and dipped to our heart’s content.
“Pass the vinegar!” “Is there a mallet I can use?” “Can you help me get the meat out?” “May I have another crab, please?”
This relaxed and fun-loving atmosphere inspired my grandparents to start their own crab shack in nearby Deale, MD. Eponymously named for my grandfather, Cappy’s Crabs sits over Rockhold Creek near Harbour Cove Marina. Every weekend in the summer, you can find Grandma in the kitchen and Poppy behind the bar, with kids and grandkids helping in the kitchen or waiting tables. The restaurant has an expansive deck with five slips, some large enough for a 40-foot vessel.
Like most of Cappy’s float-up guests, the seafood on the menu comes from the Chesapeake. The menu changes according to the seafood seasons and pricing, but also to the whim of my grandmother and each diner. Catering to generations of dietary restrictions and picky eaters has made her a versatile and creative chef. Guests can always expect seafood and fried chicken in an array of forms from cakes and sandwiches to the star ingredient in one of the multiple salads available.
Side dishes feature macaroni and cheese and an array of veggies such as beet salad or broccoli salad. More traditional summer treats such as corn and coleslaw make a heralded appearance on the menu. Family favorites such as French fries and cornbread round out any meal.
Some say it’s best to have wings with your crabs, picnic style at one of the outdoor tables covered in paper. Watching marina traffic and listening to the waves underneath you is the perfect way to break up a day on the water. Order an orange crush from the bar, and your Maryland summer crab feast is complete!
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Cappy’s Coleslaw
A fresh, lighter take on the traditional creamy coleslaw recipe.
Ingredients
½ medium cabbage
3 scallions
2 carrots
¾ cup of peanuts
Juice of 1 lime
1 Tbsp rice vinegar
1 Tbsp fish sauce
1 Tbsp canola oil
Salt & pepper to taste
Instructions
Makes about 6 servings.
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