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
for the dishes demonstrated, two-hour demonstration followed by a
two course luncheon themed around the topic of the demonstration,
with a glass of wine.
Each starts at 10am with lunch at 12 noon.
$75 per person with limited guest numbers.
Dietary requirements can be accommodated if we are notified a week
in advance.
Demonstrations and recipies can be subject to change.
An enjoyable day out for experienced and aspiring cooks, with
friends and perfect for gifting.
Call us for more information and
reservations on 410 226 5111.
Book direct through Eventbrite.
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.
Cookery Demonstration Lunches with Mark Salter
Mark Salter's "field to table"
Series Cooking Demonstrations
In this my ninth season of 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". We will
also be offering a 15% discount off our Inn room rates for
attending guests.
Saturday 12th October
Chesapeake Bay Blue Crab Cook-dem
Lunch$75
Crab Salad Crostini
Crab Spring Roll with Pink Grapefruit, Avocado and toasted
Almonds
Award-winning Crab Cake with Fall Succotash
Saturday 26th October
Jumbo Scallops Cook-dem Lunch
$75
Bacon wrapped Scallops on Corn Cakes
with Coleslaw
Scallops with Pea, Ham and Mint Risotto
Seared Scallops with Mango and Black Bean Salsa
Saturday
9th November Chesapeake Bay
Oysters Cook-dem Lunch $75
Oyster Stew with Yukon Gold Potatoes
and Winter Parsley
Oysters Rockefeller with smoked Bacon and Parmesan Cheese
Oyster Pot Pie with Fall Vegetables
Saturday
8th February Bay Rockfish
Cook-dem Lunch $75
Goujons of Rockfish with three
dips
Baked Wild Rockfish topped with Crab Imperial
Honey-Dijon Mustard and Herb crusted Wild Rockfish with Mashed
Potatoes and Winter Vegetables
Saturday 22nd February
Winter Pasta Dishes Cook-dem Lunch
$75
Penne Pasta with creamy Wild Mushrooms
and Parmesan Cheese
Angel Hair Pasta with Shrimp, Lemon, Spinach, Tomatoes,
Parmesan and Olive Oil
Goat Cheese and Caramelized Onion Ravioli with House-made Marinara
Sauce and Arugula
Saturday 7th March
Winter Desserts Cook-dem Lunch
$75
Apple and Blackberry Crumble with
Calvados Chantilly
Sticky Toffee Pudding with Vanilla Ice Cream and
Butterscotch Sauce
Bread and Butter Pudding with Caramel Sauce and Bourbon
Chantilly
Saturday 21st March
Authentic Curries from around the World
Cook-dem Lunch $75
Thai Shrimp Curry
Lamb Curry Punjabi
Chicken Curry
Saturday 28th March
Mark's Celebrated Signature Dishes
Cook-dem Lunch $75
Every Chef has "Signature Dishes" but
few will share. Mark's are legendary . . .
taste and try!
Smoked Chesapeake Bluefish Pate with Croustades
Cream of Maryland Crab Soup
Award-winning Maryland Crab Cake
Blue Cheese and Granny Smith Apple Coleslaw
Saturday 18th April
Spring in Mark's Kitchen Cook-dem Lunch
$75
Spring Pea and Mint Soup
Mark's Signature Honey and Tarragon glazed Shank of Lamb
with Spring Vegetables
Pavlova with mixed Berries and Chantilly
Saturday 2nd May
Celebrated Spring Salads Cook-dem Lunch
$75
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.
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.
