Foodie Friday: Water’s Edge Grill
CAMBRIDGE, Md. – If you’re looking for a spot focusing on freshness, with a waterfront view, this edition of Foodie Friday is for you.
Super Seafood with a Vibrant View
Water’s Edge Grille at the Hyatt Regency in Cambridge is the perfect place to indulge in delicious seafood, with a top-notch view of the Choptank River.
“We have a lot of great menu items here. Everything is locally sourced,” explained Chef de Cuisine Nick Wright.
Chef Wright knows a thing or two about super tasty seafood. And, he’s stoking our appetites with a scallop and fresh fruit salad. It’s an interesting combination that is delicate and delicious.
Succulent Scallops
The scallops get a quick sear in the pan, before a finish in the oven. Then, Chef Wright starts building their bed.
“A nice portion of spinach,” Chef Wright said. “Add our blueberries… Add some strawberries on there.”
Then come the scallops, which have developed into a perfect hue.
“Cooked to perfection. On the inside, they’re so silky and tender, and on the outside, you have that perfect golden-brown development,” Foodie Friday host Hannah Cechini commented. “Scallops with fresh fruit is a new pairing for me, but I am definitely a new fan… The seared scallop is so rich on its own, but then when you add the fruit on top of that, it cuts right through that with the freshness.”
“Fork-tender, by the way. I just cut through that scallop with a fork,” Foodie Photog Mike added. “If more parents across America would put fruit in their salads, I think we’d have a lot less picky eaters.”
And we can’t forget the raspberry vinaigrette dressing, which is a perfect pairing.
“The tart raspberry really cuts through the richness of that scallop,” Mike said.
Rockfish and Roll
If you really want to see Chef Wright rock and roll, the Chesapeake rockfish puts on a real show. It, too, starts in the pan, before being thrust into the oven. It’s served with smashed potatoes, sautéed broccolini, and a garlic beurre blanc sauce.
“Garlic, potatoes, and butter… You can’t go wrong with that combination,” Hannah said.
“That broccolini is super tender,” quipped Mike.
The rockfish is the culmination and celebration of local catch. The skin is golden brown, and the sauce is the perfect complement.
“The rockfish, like these vegetables, have been really well-treated in the pan… The meat of the fish just really soft and flavorful,” Hannah said. “The skin on top is perfectly crispy, and it adds this nice fattiness. Fish is inherently a leaner type of meat, so I always love when you have a nice, crispy skin overtop of it to make those flavors a little deeper, and richer.”
“And, it’s just coated in that beurre blanc, which is just so a pleasant. It’s just a nice, subtle flavor to wrap everything in,” Mike mused. “It’s a super mild texture, though. The flakes just come right apart.”
Water’s Edge Grill
Water’s Edge Grill is located at 100 Heron Boulevard at Route 50, Cambridge, Md. You can call them at 410-901-6400. If you go to check it out, tell the team that you saw them on Foodie Friday.
