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New Windsor sheep farm featured in 'Chefs Go Fresh' motorcycle tour

RestaurantsDining and DrinkingBryan VoltaggioTop Chef (tv program)

A New Windsor farm is one of three operations in Maryland that will be featured on Monday, July 16, during a Chefs Go Fresh farm tour

Local Washington and Maryland chefs will rev up for the motorcycle tour in an effort to build relationships with area chefs and purveyors of produce, meats and other farm-raised products.

Shepherds Manor Creamery in New Windsor, which produces "artisan sheep cheese," will be one of three stops on the tour.

The creamery and farm is operated by Colleen and Michael Histon, and was named by the Carroll County Department of Economic Development as its 2011 Agribusiness Award winner.

For more information about the farm, go to shepherdsmanorcreamery.com or email shepherdsmanorcreamery@verizon.net.

The other two stops on the July 16 tour aren't far away — Black Ankle Vineyards and Winery, and England Acres beef sheep and chicken farm — both in the Frederick County side of Mount Airy.

The Chefs Go Fresh tour is being hosted by the Maryland Department of Agriculture and the Georgetown Media Group. For details, email ChefsGoFresh@georgetowner .com.

Chefs and others attending the event will start the day with breakfast in Washington, then ride motorcycles through the Maryland countryside, stopping at the farms for presentations by farmers.

The day will conclude with a pig roast lunch, which will also have a regional twist — it'll be hosted by television "Top Chef"finalist Bryan Voltaggio at his restaurant, Family Meal, in Frederick.

Copyright © 2014, The Baltimore Sun
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RestaurantsDining and DrinkingBryan VoltaggioTop Chef (tv program)
  • It's not unusual to see sheep grazing in a pasture in Carroll County, but these are not your ordinary wool sheep. They're part of the dairy sheep flock of Colleen and Michael Histon of New Windsor, who milk these sheep and transform that milk into a variety of artisan cheeses. The...

  • Colleen Histon stirs a vat of sheep's milk which will eventually solidify and be converted artisan cheese for regional restaurants and groceries. The Histon's will be hosting a tour of Baltimore and Washington chef's who will visit the New Windsor cheesemaking operation Monday.

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