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.
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
t 410 226 5111
2015 Winter Cooking Demonstration Series
Mark Salter's "Master Chef" Series Cooking
Demonstrations Winter 2015/16
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 24th October "Fruits of the
My famous Cream of Crab Soup
Local Oysters poached in Champagne with Spinach, Prosciutto and Vegetables
Wild Rockfish topped with Crab Imperial with roasted Red Pepper Sauce
Saturday 7th November "Thanksgiving Theme
Thanksgiving spiced Butternut Squash Soup with Smoked Bacon and Cinnamon whipped Cream
Roast Turkey with Oyster and Cornbread stuffing, Apple-cider glazed Vegetables and Sweet Potato Casserole
Maple Syrup Crème Brulee with home-made Ginger Snaps
Saturday 9th January Dinner Menu "Early
French Bean Salad with pickled Mushrooms, Golden Beets, dried Cranberries and toasted Hazelnuts with Sherry Vinaigrette
Crispy Maple Leaf Duck Breast with creamed Leeks, Chorizo and Winter Vegetable Gratin
White Chocolate and Raspberry Bread Pudding
Saturday 23rd January "Winter Pasta"
Winter Seafood Pasta with Spinach Parmesan and Lobster Sauce
Ravioli with spicy Italian Sausage, Swiss Chard and Marinara Sauce
Angel Hair Pasta with Winter Greens, Butternut Squash, fresh Sage and Goat Cheese
Saturday 6th February "A Valentine's
Black-pepper crusted whole roasted Tenderloin of Beef with Lobster Macaroni & Cheese and Repine
Hot Chocolate Soufflé with Kahlua Crème Anglaise
Saturday 20th February "Mid-winters
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
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
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
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
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
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.