laur-ra-pin [lair-a-pin] adjective. The word Larrup is first found in the United States in the early nineteenth century. Laurrapin is an Appalachian or Southern term commonly used to describe tasty “po’ folk foods”. Laurrapin means over the top in delectable flavor, seasoning, and texture… a memorable meal. Usage: “Pass me some more of ‘dat laurrapin gravy n’ biscuits.”
In 2001, husband and wife team Bruce and Sherifa Clarke moved to Havre de Grace sharing their love of the small town, kayaking the waters of the Susquehanna River and Chesapeake Bay and their vision of the connection between food and community. Their dream of Laurrapin became a reality bringing together locals and non-residents alike to celebrate the bounty of Harford County, Maryland and the Chesapeake Bay region.
Led by Executive Chef and Owner, Bruce Clarke, the kitchen interprets the bounty of the surrounding area, exploring an ingredient-driven cuisine and rediscovery of heirloom products and small family farming.
Our focus is not only serving the community, but also purchasing from the community. Spending local and supporting small, like-minded businesses is part of the Laurrapin ethos.
MEET OUR FARMERS:
At Laurrapin, we believe the best food is grown locally…it’s healthier, tastier and just the right thing to do. So we source from local farmers we know, have strong relationships with and who bring us the best ingredients.