Foodie Friday: Bour Agave
BERLIN, Md. – Bour Agave in Berlin is all about Southern food meets the Southwest. For this edition of Foodie Friday, host Hannah Cechini and Photog Mike got to try some dishes that left them wanting more.
“I try to make things that remind me of when I was younger, or when I went to that one place that one time and I can remember what it tastes like, and I can’t stop thinking about it,” said Chef Kassandra Savage.
Shrimp That Shine
Chef Savage says she pulls inspiration from her own time spent down south. One example is her version of a peel ‘n’ eat shrimp pot.
“[The shrimp are 16-20’s, and they do have the shell on,” explained Chef Savage. “I find that if you cook it with the shell on, the shrimp stay nice and juicy instead of drying out.”
The shrimp are dressed up with onion, garlic, thyme, lemon slices and juice, Worcestershire sauce, and butter. Then, it’s thrust into a fire-breathing oven.
Once the shrimp are tender and pink, they’re paired up with some toasted flat bread—perfect for soaking up all of that beautiful broth that’s developed in the oven.
“That is just a beautiful, butter, meaty shrimp,” said Mike. “This is some of the most tender shrimp I’ve ever had.”
“When you dip the bread in there and just let the flavor of the sauce sing on its own, that’s where you really start to notice the tanginess from the garlic and just how bright that lemony note is,” Hannah added.
Joyful Johnny Cakes
And, Chef Savage’s johnny cakes have what it takes to make your tastebuds jump. “It’s basically a corn cake,” she said. “In this, there is jalapenos, onions, and corn. We griddle them up.”
“They’re topped with tender pulled beef, which takes hours of TLC to achieve the perfect bite.
“We’ll put some barbecue sauce right in this beef and kind of let that get all happy together,” said Chef Savage. “We’re just going to finish this off with some asadero cheese.”
These cakes aren’t complete without an extra drizzle of BBQ sauce and a handful of pickled onions.
“That barbecue sauce is really nicely smoky,” Mike said. “The smoky-to-sweet balance is really good there.”
Hannah was a fan of the jalapeno’s kick, which mingled perfectly with the sauce.
“All of that tanginess is delicious,” Hannah said. “The meat is really flavorful. I love the pickled onions because it adds a nice little pop over everything.”
Ending on a Sweet Note
And we can’t forget Chef Savage’s homemade donuts. Once they’ve achieved a nice golden brown in the fryer, they’re tossed in cinnamon sugar. Oh, and they’re also served with fresh whipped cream. What more could the Foodie team ask for?
“There’s something to be said about a good house-made whipped cream. Consistency-wise, it’s fluffy but it holds up. You can get a nice big scoop,” said Mike. “I’m going to need to take a Foodie nap when we get back [to the station.”
Hannah couldn’t agree more.
“The donuts remind me of little fried cinnamon bun bites,” Hannah said. “It’s a really, really great, and fun way to end your meal.”
Bour Agave
Bour Agave is located at 104 North Main Street, Berlin, Md. You can call them at 443-513-2290. If you go to check it out, tell the team that you saw them on Foodie Friday.
