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

Share|    

2016/2017 Winter Cooking Demonstration Series

Cook Dems

Mark Salter's "Master Chef" Series Cooking Demonstrations Winter 2016/2017

In this my sixth 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. I have conslidated the series this year so I can focus on quality than quantity, so there are a few less. Book early please.

Saturday 12th November Thanksgiving with Mark
Spiced Butternut Squash Soup with Maple-roasted Apple
Stuffed Pork Tenderloin with Celery, Cranberries, melted Onions and Chestnuts
Iced Mascarpone Parfait with candied Pecans and Italian Meringue

Saturday 3rd December What's Up Eastern Shore Favorites
Harissa and Agave glazed Shrimp on Wye Mills Yellow Grits
Wild Rockfish topped with local Beer and Chapel Farm's Cheddar Cheese
Pavlova with mixed Berries

Saturday 7th January All Italian
Caesar Salad with Parmesan, crispy Baguette Croutons and house-made Dressing
House-made Fettuccini with Wild Mushroom Sauce, Spinach and Parmesan
Potato Gnocchi with Kale, Prosciutto Ham, baby Tomatoes and Herb Goat Cheese

Saturday 4th February Best of Brunch with Mark and Artisan Coffee with Taylor Hale
Five methods for brewing the finest Coffee
Fluffy Blueberry Pancakes
The perfect Eggs Benedict with Hollandaise
Cheese Biscuit with Sausage Gravy

Saturday 18th February Authentic Curries from Around the World
Chicken Curry from India
Thai Shrimp Curry
Basmati Rice with Spices and Coconut Milk 

Saturday 25th March Spring on the Eastern Shore
Spring Pea and Mint Soup 
Grilled Scottish Salmon with Quinoa Salad and Blackberry Balsamic Vinaigrette
Pear and Blueberry Crumble

Saturday 8th April Mark's Signature Dishes
Crab Spring Roll with Pink Grapefruit, Avocado and toasted Almonds 
Crispy Breast of Maple Leaf Duck with Sesame Ginger Rice Cake, Carrot Ribbons, grilled bay Bokchoy and Sweet and Sour Dipping Sauce 
Gratin of Fruits and Berries

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.