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.
UNFORTUNATELY DUE TO THE NATURE OF THESE EVENTS AND THE PREPARATION REQUIRED, THERE IS A 48HR CANCELLATION POLICY. IF YOU CANCEL WITHIN 48HR OF THE EVENT YOU WILL BE CHARGED BUT THIS WILL BE WAVED IF YOU BOOK AN ALTERNATIVE DATE.
2014/15 Winter Cooking Demonstration Series
Mark Salter's "field to table" Series Cooking
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 31st January
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 email@example.com