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 wine.
Each starts at 10am with lunch at 12 noon.

$86 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

Mark Salter's "field to table" Series Cooking Demonstrations

After a year's absence due to COVID, my Cookery Demonstration Lunches with Miele at The Robert Morris Inn return, and I want to make it special.
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 13th November Chesapeake Oysters
Mark's Oyster Rockefeller
Oysters poached in Champagne (grand prize wining dish Oyster Cook-off 1995)
How to crust and fry the perfect Oyster
Oysters on the half-shell
Oyster Shooter

Saturday 11th December Bay Rockfish
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 26th February Organic Chicken
Heritage Homestead Farms Organic Chicken with Matt Reaugh
Mark shows you how to prepare and cut a whole Chicken
Mark's delicious Chicken Noodle Soup
Whole roasted pasture raised Chicken stuffed with Porcini and Herbs and served with Garlic mashed Potatoes, Green Beans, Nuskies Bacon and Onion Gravy

Saturday 19th March Spring in Mark's Kitchen
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 29th April Maryland Blue Crab
Crab Spring Roll with Pink Grapefruit, Avocado and toasted Almonds
Crab, Spinach and Artichoke Dip with Olive Oil Crostini
Mark's Award-winning Jumbo Lump Crab Cake Saturday

Saturday 14th May Mark's Celebrated Signature Dishes
Every Chef has "Signature Dishes" but few will share. Mark's are legendary  .  .  .  
Smoked Chesapeake Bluefish Pate with Croustades
Cream of Maryland Crab Soup
Award-winning Maryland Crab Cake
Blue Cheese and Granny Smith Apple Coleslaw

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.