This is a sponsored post, all thoughts and opinions are my own
Turn House has quickly become one of my favorite places to visit in Howard County. Chef Thomas Zippelli is a local treasure and should be treated as such. The man is elevating Howard County food with each and every delicious creation that he pumps out of his restaurant.
What I love about Turn House and Chef Zippelli’s vision is that it’s always adapting and changing to better suit the needs of its clientele. If you’ve never been to Turn House (first off why not?) you should know that it sits in a sleepy neighborhood golf course surrounded by woods. Some would think that this is a negative, but Turn House has leveraged it’s beautiful surroundings by creating a beer garden that overlooks the forest and golf course.
The beer garden is the perfect touch to a restaurant that already has outdoor seating to go along with its standard indoor seating. Chef Zippelli invited several bloggers like myself to the beer garden to take in the wonderful surroundings and to enjoy his amazing food.
The seating is sort of picnic bench style, which I think lends itself to the beer garden atmosphere. It’s casual and fun, which is what a beer garden should be. But enough chit chat, let’s talk about the food.
Chef Zippelli’s first round of delicious treats was a house made zucchini bread, charcuterie & cheese plate, as well as a grilled peach salad. The zucchini bread is fantastic, it’s perfectly moist on the outside with just enough sweetness to go along with it. It was paired with a house-made whipped butter that had molasses in it, it was like spreading crack on the zucchini bread. It was so good. The peach salad and the charcuterie plate were equally excellent as well, but for me the zucchini bread stole the show for the appetizers.
The real surprise of the evening came up next when Chef walked out with a tray of smoked brisket. This brisket was LITERALLY the best cut of brisket I have ever had. It was executed perfectly and the result was a near pornographic experience in your mouth with each bite of brisket. Chef Zippelli described the preparation which involved marinating the meat in a mustard rub and then smoking the beef for 16 hours. Every second of preparation was worth it as this was the best thing that I have eaten in a very long time.
Following the religious experience of the brisket, Chef Zippelli concluded the meal with a offering of light vanilla panna cotta and mini strawberry shortcakes. Both desserts were mild and the perfect compliment to the oppressively hot weather.
Every time I visit Turn House I think that they can’t outdo themselves from the last time I visited, but they always do.
