Governor’s Buy Local Cookout 2026

Governor Moore’s Buy Local Cookout

Friday, July 17, 2026

The Maryland Department of Agriculture is excited to announce the 2026 Governor’s Buy Local Cookout on Friday, July 17. This annual cookout celebrates Maryland agriculture by featuring Maryland restaurants partnering with Maryland farmers and watermen showcasing products like wild-caught Chesapeake blue catfish, oysters, pork, beef, sweet corn, watermelon, and more! The cookout includes Maryland elected officials, ag industry stakeholders, community leaders, non-profit organizations, and of course, our farmers and seafood producers! Please note: This is an invite only event and not open to the public. 

The Department is seeking Maryland farmer or watermen chef teams to participate in the Cookout.  A “chef” is a person with professional culinary training.   Culinary high school and college teams may be eligible for a blue catfish and/or chicken donation.

Recipes will be chosen in each of the following categories: appetizer, main dish, side dish or salad, and dessert. Original recipes will be selected based on simplicity, creativity, availability of ingredients, geographic representation, and maximum use of local ingredients (minimum 50% use of local ingredients is required). Recipes should be written for serving sizes of 4-8 people. The following outlines how to apply as well as a timeline for due dates. Please ensure you also review the guidelines below and can adhere to the policies before applying.

This year we are also honoring the United States 250th birthday and encourage chefs to incorporate the theme into their recipes. Examples of this include:

• Highlighting ingredients that are impactful to the history of our region
• Using creative recipe titles to tie into the Semiquincentennial
• Visually represent the celebration

Chefs who apply and are selected will be competing for the People’s Choice Award; voted on by attendees, the chef with the most votes will receive recognition at the end of the event.

How do I apply?

1. Use this Form to submit your recipe. Recipes must be submitted in the same format as the template. Any recipe not written in the style of the template will not be reviewed. 
2. Be prepared to submit your recipe and at least one photo to Kristin Hanna of your proposed dish.
3. For any questions on the form, please contact Kristin Hanna at [email protected]. 

What if I am a farmer and want to participate?

This event is all about you! We suggest partnering up with a restaurant or chef and encouraging them to apply. If you already work with restaurants, send them the link or contact [email protected] so we can reach out to them.

Timeline

May 12 – Invites to chefs sent; submission form available online. 

June 2 – Submissions due via the Google Form.

June 16 – Selected participants are notified via email and an additional Google Form is sent to collect information on items needed and people attending.

July 1 – 2nd Google Form is due.

July 14 – Mandatory Online Meeting for all chef participants. 

July 15 – Email for the day of instructions sent. 

July 17 – Day of Event!

Rules and Guidelines

1. This invitation is open to Maryland chefs working with at least one Maryland farm, waterman or other producer with a heavy emphasis on Maryland sourced products (minimum 50% of ingredients).  While products from on-site gardens and foraging in recipes are okay, we strongly encourage you to work with a Maryland farmer, waterman or other producer. Recipes should be written for serving sizes of 4-8 people.
2. ENTRIES ARE DUE BY 5pm on Tuesday, June 2. Submit your original recipe online via the 2026 Governor’s Buy Local Cookout Entry Form.              
3. All recipes become the property of the Maryland Department of Agriculture and may be published with credit to the author. Entry constitutes permission to edit, modify, adapt, publish or otherwise use recipes with credit but without compensation. Recipes must be original.
4. Recipe selection is made by the Governor and MDA committee based on simplicity, creativity, availability of ingredients, geographic representation, and maximum use of local Maryland ingredients. Preference will be given to recipes with high creativity, high sourcing of local products and low difficulty. *Previously submitted recipes are not eligible.  
5. Once you are notified of being selected, a new Google Form will be sent for you to request your needs for the cookout. This form must be completed by July 1 at 5pm. 
6. There will be a mandatory conference call for all participants on Tuesday, July 14 at 11am. 
7. Participants are responsible for transportation to Annapolis to prepare the recipe at the Cookout.
8. Participants will provide all recipe ingredients, mixing, cooking utensils, and equipment. Be prepared to provide moderate sample/tasting-sized portions for 250 people. MDA will confirm the final head count one week prior to the event date.
9. Food must be stored and prepared according to health code standards.
10. Two 6-foot tables, one table covering (red, black or gold), small plates, small bowls, spoons, forks, and napkins will be provided. As this is a green event, we ask that you only bring compostable serving utensils, plates, napkins, etc. If you need special items for your dish, please purchase compostable products.
11. One 10×10 tent will be provided and branded ones are not allowed.
12. No warming, chilling, preparation facilities, or electricity will be available. No BBQ pits or kegs will be allowed on the lawn. Above-ground gas, charcoal grills, and quiet generators will be reviewed – if you plan on using this, please contact us before submitting the final recipe. You will need to properly dispose of your charcoal if you bring a charcoal grill.
13. Ice is provided. Please bring your own  cooler. Water will be available for cooling or heating trays.
14. The space on property is limited; your total space to prep, cook, and serve is within the 10’ x 10’ tent area. This also includes your cooking equipment.
15. Arrival for set up and preparation may begin at 2pm(no earlier) on July 17. Stations should be ready by 4:45pm. Assigned load-in times will be provided. We request that you stay until the end of the event and properly breakdown and clean up your site afterwards. Trash, recycling, and composting receptacles will be provided. Failure to do so may result in you not being considered for future events.  
16. Signage for your tent will be provided. Promotional signage, i.e. pull-up exhibits and other trade show-type signs are not allowed. If you should set up such materials, you will be asked to remove it. You may bring promotional materials to place flat on your table. In the past, some participants have decorated their space.
17. While the dress code is casual, please dress professionally.
18. Please bring a photo ID and have everyone in your party bring a photo ID. Everyone working the event (up to 4 people including the chef) must fill out a background check and email completed forms to [email protected] by July 10. Only those who have responded and are on the guest list will be permitted entry to the event, this includes your helpers for the day, please RSVP for them on the Google form. 

Contacts:

Preparation, invitations for producers and chefs, and logistics:

Kristin Hanna, 410-991-3968, [email protected]

Social media, press release, or website:

Rachel Felver, 667-493-8683, [email protected]