Chef BW

I continue my collaberation with Miele with their wonderful custom designed demonstration kitchen. This lets me bring the kitchen out to you!

Our thanks for their continued support and sponsorship.

The Miele Company, founded in 1899, was built around a simple philosophy of "Immer Besser" which translates as "Forever Better" inspired the Miele founders to produce appliances which were both durable and long lasting, creating a brand which is identified with unsurpassed product quality, worldwide.

Mark Sign
Miele Red

Mark Cook Dem


2014/15 Winter Cooking Demonstration Series

Cook Dems

Mark Salter's "field to table" Series Cooking Demonstrations

In this my fourth season of lunch Cookery Demonstrations with Miele at The Robert Morris Inn. I want to really enjoy this year celebrating the seasons and supporting our artisan local producers. This then will be my theme for this year "field to table".

Saturday 11th October
Chesapeake Bay Blue Crab
Crab Salad Crostini
Fried Green Tomato with Jumbo Lump Crab & Citrus Butter
Award-winning Crab Cake with Fall Succotash

Saturday 25th October
Eastern Shore Scallops
Bacon wrapped Scallops on Corn Cakes with Coleslaw
Scallops with Pea, Ham and Mint Risotto
Seared Scallops with Mango and Black Bean Salsa

Saturday 8th November
Chesapeake Bay Oysters
Oyster Stew with Yukon Gold Potatoes and Winter Parsley
Oysters Rockefeller with smoked Bacon and Parmesan Cheese
Oyster Pot Pie with Fall Vegetables

Saturday 10th January
Best of Brunch
Home-made Cheese Biscuit with Black Bottom Farm Sausage and Gravy
Eggs Benedict with Spinach, Crab and Hollandaise
Your favorite Omelets and my favorite Fruit Plate

Saturday 31st January
Bay Rockfish
Goujons of Rockfish with three dips
Baked Wild Rockfish topped with Crab Imperial
Winter Herb-crusted Rockfish with Chorizo, Tomato & Fennel Ragout and Parmesan Gnocchi

Saturday 14th February
Tuna Carpaccio with Panko-crusted Goat Cheese and Horseradish Lemon & Chive Vinaigrette
Black Pepper-crusted Tuna Salad with Roasted Garlic and Lemon Vinaigrette
Coriander-crusted Tuna, Tamari and Orange Dressing & Soba Noodle Salad

Saturday 28th February
Winter Pasta Dishes
House-made Fettuccini with creamy Wild Mushrooms and Parmesan Cheese
Angel Hair Pasta with Shrimp, Lemon, Spinach, Tomatoes and Olive Oil
Goat Cheese and Caramelized Onion Ravioli with House-made Marinara Sauce and Arugula

Saturday 14th March
Local Black Bottom Farm Pork
Pork Sandwich Baha Mi
Shrilanken-spiced Pork Chop glazed with Mango Ginger Chutney with Bokchoy and Coconut Jasmin Rice
Pork Roast with Bacon-roasted Brussel Sprouts and Apple Raisin Chutney

Saturday 28th March
Celebrated Potato Dishes
Meat Loaf and mashed Potatoes with Kale and smoked Bacon
Gratin Potatoes with real Swiss Cheese
Twice-baked Potatoes with Caramelized Onions and Cheddar Cheese
Anna Potatoes with Prosciutto Ham and Sun-dried Tomatoes

Saturday 11th April
"Dessert Club" Specials
Apple and Blackberry Crumble with Calvados Chantilly
Icky Sticky Pudding
Bread and Butter Pudding with Caramel Sauce and Bourbon Chantilly

Saturday 25th April
Spring on the Bay
Spring Pea and Mint Soup with crispy Baguette Croutons
Rack of Domestic Lamb with Goat Cheese and Caramelized Onion crushed Potatoes with Sweet and Sour Beets & Spinach Walnut Pesto.
Pavlova with Blueberries Chantilly and mixed Berry Sauce

Saturday 9th May
Celebrated Spring Salads
Bibb Lettuce with Baby Tomatoes, Asparagus, crispy Prosciutto Ham, toasted Walnuts & Goat Cheese Dressing
Grilled Asparagus Salad with crumbled Blue Cheese, Candied Pecans and Balsamic Vinaigrette
Spicy Shrimp Salad with Smoked Bacon, Arugula and Avocado

Cooking demonstrations with celebrity Master Chef Mark Salter as he follows the seasons on the Eastern Shore and local artisan producers ripening produce. To include recipe cards, two hours demonstrations followed by a two course luncheon with a glass of wine. Each starts at 10am with lunch at 12 noon.
$68 per person with limited guest numbers.

Lunch on each occasion will be dishes similar to those being demonstrated, Appetizer and Entrée. Dietary requirements can be accommodated if we are notified a week in advance. Given the unique nature of these events there is a seven day cancellation policy.

The Robert Morris Inn   314 North Morris Street   Oxford   Maryland   t 410 226 5111   e