"People live on memories of food."
— Pauline Guiragoss
The Eastern Shore met the Middle East in East Baltimore recently when a woman from Tilghman Island taught a woman from Lebanon to make Maryland crab soup.
It began with a passing comment in The Baltimore Sun's Taste section: "The best crab soup I've ever had is made by … Kelly Belk, who puts a deep tang into her broth with cabbage."
The mention was enough for Beirut native and Canton restaurateur Pauline Guiragoss to ask her friend Belk for a lesson in preparing Chesapeake Bay crab soup the traditional way.
"All the recipes I've learned are...