Known for his passion of supporting women in every stage of life, Dr. David Solberg also takes pleasure in cooking and creating unique and healthy meals.

He believes the true art of cooking is taking advantage of seasonal fruits and vegetables to enhance a dish’s flavor.  The fun of creating such meals is the opportunity for him to use the variety of tomatoes and herbs which grow just a few steps from his kitchen door.  If a recipe calls for something that is not found in the Solberg garden, he heads off to the farmers’ market to choose from locally-grown produce.

Dr. Solberg’s desire to cook and create is about more than just the cuisine.  It’s also about connecting with family and friends.  A big family favorite is making pasta from scratch and serving it with either a homemade fresh tomato or pesto sauce.  Holidays are less about tradition and more about experimenting with new dishes, which includes creating foods that pair well with certain wines.  The majority of his inspiration comes from his wife’s arsenal of cook books.

Oh!  And we should mention that Dr. Solberg’s famous chili took first place in last year’s Capital Women’s Care (CWC) employee chili cook-off.  He donated his winnings to support CWC- sponsored events for employees.

Kapital Women’s Kare Kebabs

Will be featured on the menu at 28 South (28 S Potomac St, Hagerstown, MD 21740) beginning the week of September 14th and will extend through the 2015 fall season!

6 Servings

2 tablespoons fresh rosemary leaves

4 – 2-inch-long strips orange peel

½ cup olive oil

6 tablespoons honey

6 tablespoons orange juice

3 tablespoons fresh lemon juice

2 garlic cloves, crushed

2 pounds boneless country-style pork ribs, trimmed, cut into 1-inch cubs

24 (about) bay leaves

Combine rosemary and orange peel in large bowl.  Using wooden spoon, press down on mixture to release oils.  Add olive oil, honey, orange juice, lemon juice and garlic.  Season with salt and pepper.  Add pork, stirring to coat with marinade.  Cover; chill at least 2 hours and up to 4 hours.  Prepare barbeque (medium heat).  Thread pork onto 12 metal skewers, sliding 1 bay leaf between every two or three cubes.  Sprinkle pork with salt and pepper.  Transfer marinade to heavy small saucepan; bring to boil, stirring frequently.  Grill pork until cooked through, turning frequently and brushing occasionally with marinade, about 12 minutes.  Arrange skewers on platter and serve.