A feature piece I wrote for Meetings Today highlighting culinary tourism for meeting and event planners for multiple regions in Maryland, including Baltimore, Annapolis, and the Eastern Shore. Follow the link in the citation to read the article in full on the venue’s website.

When someone from outside of the Mid-Atlantic thinks about Maryland’s regional cuisine, what do they think? More likely than not: blue crab, rockfish and other bounties of the sea, heavily seasoned with Old Bay. Indeed, seafood has been and remains a tremendous draw for ocean-adjacent Maryland, and for good reason. Nobody does crab cakes better.

Locals, however, know that there’s a lot more to the story. In the region’s prime urban centers, trend-setting diners can find myriad new and flavorful opportunities around every corner and at every turn of the season. On the Eastern Shore, the slower pace affords a chance to experience a more thoughtful relationship between regional cuisine and the landscape. Here, travelers can gain a deeper understanding of farm-to-table—or boat-to-table, as the case may be.

Foodies flock to Baltimore, Annapolis, Eastern Shore, by Judith Lloyd, Meetings Today