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

The Miele Company, founded in 1899, was built around a simple philosophy of "Immer Besser". "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.

The Robert Morris Inn
314 North Morris St
Oxford
t 410 226 5111 
e enquiries@robertmorrisinn.com

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2016 Winter Cooking Demonstration Series

Cook Dems

Mark Salter's "Master Chef" Series Cooking Demonstrations Winter 2016

In this my fifth season of Cookery Demonstrations with Miele at The Robert Morris Inn, I have brought together a series of recipes and dishes that I believe create wonderful flavor combinations whilst reflecting the seasons.

Saturday 6th February "A Valentine's Dinner"
Oysters Rockefeller
Black-pepper crusted whole roasted Tenderloin of Beef with Lobster Macaroni & Cheese and Repine
Hot Chocolate Soufflé with Kahlua Crème Anglaise

Saturday 13th February "Winter Pasta"
Winter Seafood Pasta with Spinach Parmesan and Lobster Sauce
Ravioli with spicy Italian Sausage, Swiss Chard and Marinara SauceAngel Hair Pasta with
Winter Greens, Butternut Squash, fresh Sage and Goat Cheese

Saturday 20th February "Mid-winters Dinner"
Mussels with spicy Marinara and Olive Oil Croustade
Local Oyster Pot Pie with Winter Vegetables
Grand Marnier Crème Brulee

Saturday 5th March "Winter's End Dinner"
Scrumptious Avocado Fries with smoked Chipotle Aioli
Spicy Shrimp and Cheddar Cheese Grits with Prosciutto and wilted Spinach
Apple and Blackberry Crumble with Ice Cream

Saturday 26th March "A Spring Dinner"
Spring Pea and Mint Soup with and crispy Croutons
Seared Jumbo Scallops with Spring Leeks and smoky Bacon Ragout with baby Potatoes, Arugula and Balsamic
Chocolate and Walnut Cookie Sandwich with Vanilla Ice Cream and Chocolate Sauce

Saturday 9th April "My Signature Sandwiches"
Local wild Rockfish Sandwich with Spring Vegetable Salad and roasted Jalapeno Aioli
Black Bottom Farms Pork Cuban Sandwich with Beet-apple Chutney
Fried Oyster Sandwich Po-boy with Chipotle Aioli and Blue Cheese Apple Coleslaw

Saturday 23rd April "My Signature Salads"
Asparagus wrapped in Prosciutto Ham with roasted Garlic and Basil Aioli
Grilled Asparagus Salad with dried Fig Chutney and crumbled Goat Cheese
Scottish Salmon with Quinoa and Asparagus Salad Maple Mustard Dressing

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.