Out of the Fire Restaurant

RESERVATIONS still available for TODAY Friday, Aug 30. and Saturday, Aug. 31. Call 410-770-4777 to reserve your table. Serving lunch 11:30-2 and dinner 5-til. Walk Ins welcome when space permits.

LUNCH ONLY
pan fried sourdough, chicken liver pâté,fresh figs,sunflower shoots, red wine reduction 11:30-2
It pairs incredibly well with our featured wine on our last post! 🍷

Happy Wednesday also known as hump day or at Out of the Fire . EVERY Wednesday we offer 25% off ALL bottles of wine on our lists. New to the menu is the Luna Gaia Logistilla Nerello Mascalese all the way from Sicily.
Come in and try something new and exotic, your palate will thank you 🍷🍷
L: 11:30-2 D: 5-til
Nerello Mascalese is a highly regarded, dark-skinned grape variety that grows most commonly on the volcanic slopes of Mount Etna in Sicily.

Nerello Mascalese wines tend to reflect their surroundings, giving taut, fresh red wines with fruity, herbaceous flavors, excellent minerality, and an earthy nuance. Nerello Mascalese wines often have a perfume reminiscent of those of the noble wines of Barolo and Burgundy.

The variety takes its name from the Mascali plain between Mount Etna and the coast where it is thought to have originated – a small portion of older vines predate the phylloxera epidemic of the 1880s. Recent DNA testing has confirmed that the variety is the offspring of Italy’s famous Sangiovese grape variety and Mantonico Bianco.

In a previous post I indicated that the best way to contact me is: [email protected] . In the event that you have responded or commented on a post and have not heard from me please e:mail me directly. I ALWAYS want to connect with you if something I have said resonates. Thank you for taking the time to read my thoughts! XO Amy

Should I?
My plan was to write about stress, but I decided to write about another “S” word, SHOULD. Have you ever thought about the weight this word carries? I had a lovely conversation at the restaurant this weekend with a woman who commented on the piece I wrote, titled “ Childless Mother.” We both made a conscious decision to remain biped childless. I shared with her that I felt fortunate that I had two parents that never put any pressure on me about having children. She had the opposite experience. She shared that she was constantly badgered and criticized for not fulfilling the implied cultural norms. She was, on several occasions, accosted with the “you SHOULD have children!” Basically being shamed for going against the grain of what society thinks women “should” do. We both shared an intense dislike for the word particularly as it relates to unsolicited advice.
I receive myriad offers of unsolicited advice at the restaurant. They come in all shapes and sizes. On good days I have the epiphany that people care about what we are doing and they only want to see us succeed. On the days that I am worn thin and a bit frayed around the edges the “shoulds” all sound like nails on a chalkboard.....hit the link to continue reading the rest of the post.

Should I? My plan was to write about stress, but I decided to write about another “S” word, SHOULD. Have you ever thought about the weight this word carries? I had a lovely conversation at the restaurant this weekend with a woman who commented on the piece I wrote, titled “Childless Mother.” We both m...

Don't forget we have you covered in the bun department for your upcoming labor day grilling extravaganza. We also make a dinner roll version so you can pack those little guys full and make BBQ sliders! Also, check out our online market for your at home Meze needs. That's right, pick up our hummus, tzatziki, beet dip and pita. Eat Well. Be Well. Give Back.
Hit the link to place an order for pick up this week!

Sesame Milk Buns | Out of the Fire The perfect burger bun, in our opinion! Sold by the half dozen Now offered in smaller, dinner roll size. Sold dy the dozen

"Memories of Food"
There is a very strong link between food and memory. The term used to describe this link is called food nostalgia. There is a theory that the hippocampus in our brain developed over time to store these vivid memories of food. These memories developed out of necessity as our hunter-gatherer ancestors had to rely on these memories for where and how they found food. It was quite literally a matter of survival. Our food nostalgia isn’t linked to our literal survival, but it does strongly connect us to highly impressionable moments that we experience along the way.

I was very fortunate to have two parents who were good cooks. My mother always prepared well rounded delicious meals. One Christmas she gave all of us a handwritten collection of all of the favorite dishes she made over the years.
**For the rest of Amy's blog post hit the link**

Blog | Out of the Fire amy58806 minutes ago3 minMemories of Food There is a very strong link between food and memory. The term used to describe this link is called food nostalgia. There is a theory that...0 views0 commentsPost not marked as liked

📸 corn, whipped goat cheese, Aleppo pepper, chives
📸 OOTF garden figs, toasted sourdough, ricotta salata and local honey

***Lunch Only***
smoked onion, fig, fior de pizza, fontina, goat cheese, gochujang honey

Oh and if your reading this, it’s Wine Wednesday which means 25% off all bottles of wine during lunch 11:30-2 and dinner 5-til

**New post on the blog***
“The Importance of Feeling Relevant”
I think many of us cruise through life unaware of or take for granted the salient importance of feeling relevant and what a major difference it makes in our well being. It increases our self worth and motivation. This leads to higher self esteem. In addition, it reduces the risk of severe depression and anxiety.
Years ago, in my 30 year old “know it all, I don’t need anyone phase” my dear friend, Mark Stone and I would have these philosophical conversations about needing versus wanting people in our lives. Mark was firmly planted in the healthy realization that we needed each other. I was stubbornly wed to we want people in our lives, we don’t need them. I said to him: “I don’t need you in my life, I want you in my life. We need food, shelter air and water.” He said: “Amy, I disagree with you, I need you in my life.” We never saw eye to eye on this and perhaps, that is why we lost touch with each other. I sent the very strong signal to him that he wasn’t relevant, but he was and I didn’t do a good job of articulating how important his friendship was to me. I didn’t create the experience of mattering in our friendship.
Studies show mattering has three components:
Attention — the realization that others notice us and that they’re interested in what’s going on in our lives
Importance — the perception that others care about us and see us as uniquely significant and important
Dependence — the feeling that someone else relies on us, that we are needed
Feeling significant in the world and feeling that we matter is found to increase seratonin levels that influence our overall mood. Feeling significant also lowers anxiety. A sense of purpose and belonging is associated with increased dopamine, seratonin and oxytocin. These three are known as the “happiness trifecta.” The depression and anxiety rate in our culture is exponentially high. It is evident, to me that a high percentage of our population is wandering around trying to find their place, their relevance. Our work places and institutions are filled with people who don’t feel relevant. We need to get better at noticing people, communicating their significance and demonstrate to each other how much we truly need them. I completely understand. I have been going through a relevance crisis. I have surrounded myself with very capable and talented people. I dont’ really need to be at the restaurant. It operates just fine without me. I often joke about being just a figurehead . There is some truth to that statement. I am trying to find my place at my place. However, I not only want to be there, I need to be there. I want to give and receive those important interactions that nurture what matters. My hope is that I don’t fall short of letting all of you with whom I come in contact know how relevant you are to me.

Our latest newsletter posted this morning! We can't wait to see you! Serving lunch 11:30-2 and dinner 5-til. Reservations appreciated and walk ins are available when space permits.

Out of the Fire Connections Summer Edition   Out of the Fire Connections Summer Edition   Orange you interested in the new addition to our wine list? We have just added an orange wine made from Chenin Blanc grapes grown in the region of Stelle

Hit the link for Amy's latest blog post!

Made for Each Other The title of this peice is in deference to one of our very own Talbot County residents, Meg Olmert. Meg dedicated 15 years of her career studying the biology of the human-animal bond. I bought her book and devoured its contents the year it was published (2009). The title of the book is Made for Each...

Treat yourself and cool down with us for lunch today! 📸 baked Chapel's Country Creamery Chesapeake Brie, toasted almonds, blueberries, maxmore creek honey, house pita

Hit the link and sign up for our next newsletter to learn more about what’s going on inside Out of the Fire.

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The Gift of Resilience

When we are faced with tragedy whether it be loss or illness our ability to bounce back hinges upon resilience. Some of us are highly resilient and some don’t recover so quickly from a setback. Those that are highly resilient exhibit the following:

Strong social networks that have been nurtured in the spirit of selflessness

*The belief that difficulty has been placed before us for a reason

*The belief that the setback or obstacle will make us stronger

*An attitude that the setback is temporary and it will be overcome

These are all variables that effect our ability to cope and move forward, but I strongly believe that we don’t know how we will respond until we are in the midst of the setback. I have witnessed some awe inspiring resilience over the past several years. My sister’s house burned to the ground. Her resilience and the community that showed up for her was heart warming. I remember saying to her: “Miranda, it is crazy (in a good way) how we don’t realize what a wonderful community this is until tragedy strikes.” When someone is the victim of a tragedy a supportive and collaborative community kicks into full fledged support mode.

I witnessed our Colleen Brighton receive a diagnosis of an Anaplastic Astrocytoma, a rare cancer that is treatable, but not curable. In addition, the statistics of survival rate are grim. It was a very scary time for all of us. Because of who Colleen is in the world the community rallied around her as she went through a brutal treatment regime. She had two craniotomies, radiation, several rounds of chemotherapy and through it all she remained positive and hopeful. She drew upon the strength of the community that showed up for her. We all showed up because she is one of those people that cultivates friendships by rooting them in her acts of generosity. Relationships, to her, are an act of selfless pursuit. She is kind, generous and embodies those qualities that make you want to be there for her. To date Colleen has had stable MRI scans for 5 years!

In a world where we feel overwhelmed by countless tragedies, the only thing we can do that makes us feel like we have some semblance of control is show up and be a good person. Be kind, be attentive, be generous and cultivate those important and meaningful relationships.

For previous blog posts from Amy please visit our website:
https://www.outofthefire.com/blog

It’s the perfect day to dine on our outdoor covered patio. Reservations encouraged, walk-ins always welcome when space permits!

📸blueberry sorbet available for lunch and dinner.
Serving lunch 11:30-2 and dinner 5-til

**LUNCH ONLY SPECIAL***
Tasso Ham, Organic Peaches, Grilled Scallions, Fontina, and Mozzarella

When Life Throws You Rocks

When I was a kid I only wanted to be outside. I would let my mother know I was going out to explore and I would be gone for several happy hours. I loved being in the woods. I would gather things from my exploration and bring them home with great pride. I would collect ferns (thinking I could keep them alive in my bedroom), tadpoles, toads, and sparkly rocks. I decided one day after amassing a sizable amount, of what I thought were valuable rocks that I would sell them. The more valuable ones contained the “fools gold” or mica. I dragged my yellow and red miniature picnic table to the end of the driveway and set up shop. I carefully labeled all of the rocks with red crayon indicating their prices. I sat for hours waiting for someone to stop, admire and purchase my rocks. To my dismay I didn’t sell one rock, not even a pity sale. Perhaps my pitfall was my lack of experience in merchandising or that I hadn’t learned the art of carnival barking, “ROCKS FOR SALE, BEAUTIFUL AND EXOTIC ROCKS FOR SALE, DON’T MISS THE CHANCE TO OWN ONE OF THESE BEAUTIES, THEY ARE SURE TO GO FAST!” After a long day of sitting at my picnic table I expressed my disbelief to my parents about how shocked I was that no one was buying my very special rocks. This went on for a few days without discouragement from my parents.

I was the youngest of four. Reflecting back, perhaps they were just tired of parenting and they let me, to some degree, manage my own endeavors. I also arrived at the realization that their parental fatigue led me to pursue without boundaries. I am pretty sure my “rock shop” was one of my many experiences of rejection and tenacity that set me up to think I could open a restaurant. I can’t precisely remember my parents reaction when I told them I was going to open a restaurant. What I do remember is my dad saying, “I wish you would have taken that position in Stockholm, Sweden with the Biotechnology company.” It was safe and lucrative. Maybe that was his subtle way of expressing his uncertainty about my restaurant endeavor. No one could have stopped me from opening Out of the Fire. My banker at the time, Mike Menzies (a wonderful person whom some of you may remember fondly) tried to talk me out of opening a restaurant. Even Mike couldn’t stop me. My stubbornness drove the process. I wrote a business plan and thoroughly researched the success and failure rates in the industry. I uncovered all of the reasons and unfortunate statistics that pointed to a high likelihood of failure. In my mind those negative statistics did not apply to me. I ignored all of them.

I know for a fact that all of the research never addressed the most important variable of success…..the people with whom you choose to surround yourself. I am surrounded by the best! I have the great honor of working with incredibly talented and passionate people. They are passionate about life which translates to our food and service. Chris, Jed and the entire kitchen continue to elevate the interesting and thoughtful food we offer. The creative and innovative food is accompanied by a team of people who care about executing an entire experience. I wish I would have had the Out of the Fire team at my “Rock Shop.” I am eternally grateful that the “Rock Shop” wasn’t a success because I wouldn’t have landed in Talbot County. This is a lovely and beautiful place. There is no place I would rather be other than the woods!

I want to thank all of you who commented on previous posts. There are a few people here at Out of the Fire who handle the Instagram and Facebook world. I personally do not have an Instagram or Facebook account (the restaurant does) I hope I have not offended anyone by not responding through those channels. If you want to reach out to me directly you may e:mail me at [email protected] or come to the restaurant so we may chat in person!!!

Head down to South Washington Street and see beautiful works of art by world renowned Plein Air artists at . If you need some lunch we are here for you 11:30-2pm. Walk- ins always welcome when seating is available!

New Blog Post

I do wonder if people want the honest truth when they ask, “HOW ARE YOU?” Is it a superficial question which arises from a place of : I want to acknowledge your presence, but don’t share the real truth because I am not equipped to handle an answer which departs from “I’m fine!”

Personally, at this point in my life, I am not ”fine!”I have been feeling, for quite some time, adrift. I would have labeled this state as slightly depressed, but what I am feeling does not check the boxes of clinical depression. It wasn’t until I listened to a piece on the podcast, Hidden Brain titled, “Why You Feel Empty” that I figured out what has gripped me. Corey Keyes, a sociologist and author of “How to Feel Alive Again in a World that Wears Us Down” defines what I have been feeling as languishing. It is an emotional nederland where you feel like you have lost your spark for life, but you aren’t in a place where you don’t want to be in your life. I would describe it as a kind of holding pattern that is neither positive or negative. It is just really flat. The difficult reality for me, is coming to grips with the fact that I don’t feel “fine”. My full life doesn’t exactly justify being in this no mans land. I have been criticizing myself for not feeling happy, engaged and grateful. I have learned, as a result of Corey Keyes’ research that this feeling affects more people than we may realize. Many feel this emptiness but are just too timid or uncomfortable to share. Like me, many think their lives don’t justify this vacuous feeling. This can be a very lonely place.

Corey Keyes’ research resonated with me. It helped me make sense of my state of mind that made no sense to me. I felt its poignancy was important to share and, perhaps it would resonate with others. It helped me wrangle my guilt and shame for feeling anything other than supercalifragilisticexpealidocious every day!

I have experienced some significant loss lately that may be the catalyst to end this state of languish. The depths of my feelings remind me that I have had deep and meaningful connections to my experiences and relationships.

What I do know is that I need to seek refuge in those things that ground and connect me to myself and others. I know this may sound strange and simple, but putting my hands in the dirt and planting, making really great meals, picking the bounty of things I have planted, grooming my horses and just taking time out of my day to have substantive conversations with those that cross my path. I make a concerted effort to connect with all of you who enter Out of the Fire. If you ask me how I am I may say: “Do you really want to know? Once the door is open you can’t shut it!”

I have abandoned my self inflicted responsibility to sugar coat my emotional status. The practice of sugar coating is not healthy for me or for those of you that want an authentic interaction. As a fellow traveler on the path to being human I will answer you honestly if you have the time to listen!

I want to thank all of you who commented on previous posts. There are a few people here at Out of the Fire who handle the Instagram and Facebook world. I personally do not have an Instagram or Facebook account (the restaurant does) I hope I have not offended anyone by not responding through those channels. If you want to reach out to me directly you may e:mail me at [email protected] or come to the restaurant so we may chat in person!!!

📸chilled gazpacho, Cottingham farm heirloom tomatoes, cucumber, red onion, marcona almonds. Come chill out with us! Dinner service begins at 5.

Fresh focaccia straight out of the oven and ready to be served!

Anam Cara
I have kept a journal off and on since high school. My journal writing has been neither structured or consistent, but it has been therapeutic. I recently reengaged with a daily practice as a result of a gentle suggestion from Colleen. Since we see each other nearly everyday she is a witness to my shifts. I had just lost one of my dogs, Annabelle. My heart was broken. Colleen was very concerned about me. I took her kind and gentle advice and began placing my thoughts elsewhere rather than letting them roll around in my head. I have a goal of posting them weekly. Before I proceeded with placing my words out in the ether I had to engage in some major self examination about why I felt the need to place them in a more public forum. Was it ego? No, that didn’t resonate with me (at least at this point in my life). If I had landed on this being a pursuit solely driven by ego you wouldn’t be reading this right now. My sincere hope is this will provide an opportunity to connect on a different level the next time I see you at the restaurant, in the grocery store or walking down the street. This exercise is about humility. We cannot truly connect with others without it. It is also about where I am, what has shaped me and where I am headed. My hope is that I am headed in the direction of becoming a really good human being. I can’t do that alone.

I know there are a lot of people that feel very alone. I read a book several years ago titled Anam Cara by John O’Donahue. Anam Cara is a Celtic term translated as soul friend. Everyone needs an Anam Cara, a person to reveal their innermost secrets and struggles without feeling judged. I suppose those that read this, by default, have become my collective Anam Cara. I sincerely hope that some of you feel less alone by reading my honest and vulnerable words.

We are taking a quick break and will be back Friday, July 5th serving lunch 11:30-2 and dinner 5-til! We hope you all have a safe and happy 4th!!

New post to the blog! Click the link to see previous posts and comment. We will be on a short break July 2-4 and will reopen for lunch 11:30-2 and dinner 5-til on Friday, July 5th.
https://www.outofthefire.com/post/childless-mother

Childless Mother
I knew at a very young age I never wanted children. I was either born without a biological clock or it was buried under 6 feet of concrete. My first mother-in-law said to me after being married to her son less than a year, “We aren’t going to get any grandchildren from you, Amy, you are too career oriented!” My retort to her was, “What are you talking about? You have two lovely grand dogs! As a matter of fact, I am going to get you a bumper sticker that reads, “Have you hugged your grand dogs today?” I wasn’t a model daughter-in-law, nor did I ever make an effort to be one!

Truth be told I did have a small pang of regret after reading the DaVinci Code. I thought to myself, how sad, as a woman I am a vessel of life and I am choosing not to create that life. That lasted about 30 seconds. I haven’t looked back. I love kids. I just never wanted any of my own. Perhaps, I am just a coward. It takes a lot of courage to be a parent.

I do, however, get to be a vo**ur witnessing Richard and his relationships with his adult children. He has four beautiful children. All very different. They are the same in the important ways. Every one of them is thoughtful, generous, self reflective, embody a great sense of humor, and they are intelligent. I am so impressed with them predominantly because they are good and decent human beings. When things began to get serious with me and Richard, as in, we were engaged, I said to his kids, “You have mothers, you don’t need another one (besides they were too old to have a step mother) and I want to be called Amy.” Settled.

I am aware that raising kids is a complete and total challenge and not all children have the benefit of good parenting. When I declare that I have never had children (bipedal) I am reminded that I am a parent to all of the young adults who have chosen to work at Out of the Fire. My hope is that they reflect back on their time at Out of the Fire with fondness and not terror. I hope it has been a place that improved their self esteem by adding confidence and resilience to their life skills.

So, to all of my Out of the Fire children, be comforted knowing Out of the Fire will always be here as a safe space where you are welcome and will always be greeted with a hug and a great meal.

This weekend serving lunch 11:30-2pm and dinner 5-til Friday and Saturday. Next week we will be closed for a short summer break July 2nd,3rd, and 4th. We will resume our normal business hours Friday, July 5th. We hope to see you soon!!

The star of the show has arrived! It’s not summer until you smash an BLT down the hatch.
This beauty is served on our “almost white” bread, expertly layered with tomatoes, Bramble Blossom romaine, applewood smoked bacon, and perfectly slathered with our pesto aioli. 🥪🍅🍅

“Outside of a dog, a book is man's best friend. Inside of a dog it's too dark to read.” -Groucho Marx

"Lizzie" In 2009 my mother had a traumatic brain injury in a car accident. She was struck by a pick up truck crossing over the highway on the way to her weekly Bridge game Almost exactly a year previously she and my father traveled to Maryland to pick up Lizzie, a Welsh Corgi, she affectionately named after....

We published a newsletter! Sign up and get sneak peaks and behind the scenes looks at what's happening in our world and the world around us. As always, thank you for your support! EatWell.BeWell.GiveBack.

Out of the Fire Easton, Maryland Connections   Out of the Fire Monthly Connection June 2024   Wine Artisans We have always focused on supporting small, mostly local and like minded businesses such as ourselves. It is important to us, for many r

Thank you for your kind and thoughtful words concerning my post about Annabelle. Please forgive me for not responding to each of you individually. My preferred way to communicate is in person, next time I see you I would love to give you a hug! -Amy
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“No Smoking No Regret”
Every year around the anniversary of the restaurant many memories surface. I often think about how grateful I am to David Gregg, who was one of the owners of the building (of the original location), along with his brother, Arthur. David was a very special person who understood the concept of the restaurant. He took the time to read my business plan. He became one my biggest champions. His brother was dead set against leasing part of the building to a restaurant since the failure rate of restaurants is so high and the build out is extremely expensive. In the end David convinced his brother to give me a chance and the rest is history.
The other person that I am extremely grateful to is Bruce Harrington. Bruce was the General Contractor for the restaurant thanks to David. Bruce and David were both extremely instrumental in every detail of the build out. They spent hours wrestling with layout and design, particularly since the focal point of the restaurant was the challenge of the open kitchen.
There was another challenge. I wanted a non-smoking restaurant. I was told that the restaurant would fail if it was a non smoking venue. I wrestled with and took this advice very seriously. My solution was a glassed in smoking lounge. Bruce and David spent hours pondering the plans trying to figure out where to place it. In the end I made the decision to abandon the lounge.
I spent the mid to late 90’s in California. California was one of the first states to ban smoking inside and outside public spaces. It was not a question to me whether Out of the Fire was going to be a non-smoking venue. It was brought to my attention that it would be the ONLY non-smoking restaurant on the Eastern Shore. The Eastern Shore was not, at that time, in the same mindset as California with regard to the smoking ban. This is not a criticism it is merely a statement of fact. I am not a smoker, however in the spirit of full transparency I did have a brief relationship with clove ci******es in college. Regardless of my smoking status I listened to and considered advice about Out of the Fires non smoking status . My gut instinct was that the restaurant would not suffer if it opened as a non-smoking venue. My instinct paid off. I had many customers thank me for creating a space to dine that was non-smoking, I am confident there were some that refused to patronize the restaurant as a result of my decision.

I recall, as an 8 year old riding in the backseat of our Buick Electra 225 begging my mother (in 1973) to roll down the windows so I could get a reprieve from the cigarette smoke that was billowing through the the car. My plea: “mom, roll down the windows, I am dying back here!” Her response: “Oh, Amy Lorraine, stop exaggerating!” I am not exaggerating when I say I am forever grateful that I deemed Out of the Fire a non-smoking restaurant the minute the doors opened in 2000. I am also not exaggerating when I express my sincere and heartfelt appreciation to David and Bruce for assisting me in the restaurant chapter of my life!
-Amy

New to our dessert menu!
Migliaccio
Ricotta Semolina cake, organic peaches,basil, and whip cream.
It pairs exquisitely with ‘Sartie’ Soleras Riserva Marsala