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.

$72 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.

 

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

"In this my eight 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 am also featuring a number of producers and friends this year, adding a true field to table feel to this season. Book early please."

Saturday 16th February
Mark's Valentine Desserts
Baked Alaska with Berry Sauce, Milk Chocolate and Caramel Crème Brûlée and Sticky Toffee Pudding with Butterscotch Sauce

Saturday 9th March
The best of Mark's Brunch with Taylor Hale Coffee
Eggs Benedict with grilled Ham, Spinach and Béarnaise Sauce, Sausage and Cheddar Biscuits Mark's way, Egg-white Frittata with Avocado and Tomato and Blueberry Pancakes with Fig Mascarpone

Saturday 23rd March
Authentic Curries From around the World
Thai Shrimp Curry, Lamb Curry Punjabi and Chicken Curry

Saturday 13th April
Spring in Mark's Kitchen
Spring Pea and Mint Soup, Mark's Signature Honey and Tarragon glazed Shank of Lamb with Spring Vegetables and Pavlova with mixed Berries and Chantilly

Saturday 20th April
Heritage Homestead Chickens with Matt Reaugh
How to roast a whole Chicken with fresh Herbs and Garlic Porcini Sauce, Chicken Noodle Soup and Chicken Curry with Coconut Jasmin Rice

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.