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Eastern Shore chef named James Beard Finalist

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www.washingtonblade.com

In a small Eastern Shore town filled with boutiques, galleries, and the occasional cry of waterfowl from the Chesapeake, Chef Harley Peet is most at home.

In his Viennese-inflected, Maryland-sourced fine-dining destination Bas Rouge, Peet draws from his Northern Michigan upbringing, Culinary Institute of America education, and identity as a gay man, for inspiration.

And recently, Peet was named a James Beard Finalist for Best Chef: Mid-Atlantic – the first “Best Chef: Mid-Atlantic” finalist representing the Eastern Shore.

Peet, after graduation from the Culinary Institute of America, took a position as sous chef at Tilghman Island Inn, not far from Bas Rouge.

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