Chef Mark Salter's 2015/16 Cookery Demonstration Lunches in Oxford, MD

The Robert Morris Inn - Oxford, MD

Mark Salter's "Master Chef" Series Cooking Demonstrations Winter 2015/16

In this my fifth 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.
My famous Cream of Crab Soup
Local Oysters poached in Champagne with Spinach, Prosciutto and Vegetables
Wild Rockfish topped with Crab Imperial with roasted Red Pepper Sauce

Saturday 7th November "Thanksgiving Theme Dinner"
Thanksgiving spiced Butternut Squash Soup with Smoked Bacon and Cinnamon whipped Cream
Roast Turkey with Oyster & Cornbread stuffing, glazed Vegetables and Sweet Potato Casserole
Maple Syrup Crème Brulee with home-made Ginger Snaps

Saturday 9th January Dinner Menu "Early Winter's Dinner"
French Bean Salad with pickled Mushrooms, Golden Beets, dried Cranberries and toasted Hazelnuts with Sherry Vinaigrette
Crispy Maple Leaf Duck Breast with creamed Leeks, Chorizo and Winter Vegetable Gratin
White Chocolate and Raspberry Bread Pudding

Saturday 23rd January "Winter Pasta"
Winter Seafood Pasta with Spinach Parmesan and Lobster Sauce
Ravioli with spicy Italian Sausage, Swiss Chard and Marinara Sauce
Angel Hair Pasta with Winter Greens, Butternut Squash, fresh Sage and Goat Cheese

Saturday 6th February "A Valentine's Dinner"
Oysters Rockefeller
Black-pepper crusted whole roast Tenderloin of Beef with Lobster Macaroni & Cheese and Repine
Hot Chocolate Soufflé with Kahlua Crème Anglaise
Saturday 20th February "Mid-winters Dinner"
Mussels with spicy Marinara and Olive Oil Croustade
Local Oyster Pot Pie with Winter Vegetables
Grand Marnier Crème Brulee

Saturday 5th March "Winter's End Dinner"
Scrumptious Avocado Fries with smoked Chipotle Aioli
Spicy Shrimp and Cheddar Cheese Grits with Prosciutto and wilted Spinach
Apple and Blackberry Crumble with Ice Cream
Saturday 26th March "A Spring Dinner"
Spring Pea and Mint Soup with and crispy Croutons
Seared Jumbo Scallops with Spring Leeks and smoky Bacon Ragout with baby Potatoes, Arugula and Balsamic
Chocolate and Walnut Cookie Sandwich with Vanilla Ice Cream and Chocolate Sauce

Saturday 9th April "My Signature Sandwiches"
Local wild Rockfish Sandwich with Spring Vegetable Salad and roasted Jalapeno Aioli
Black Bottom Farms Pork Cuban Sandwich with Beet-apple Chutney
Fried Oyster Sandwich Po-boy with Chipotle Aioli and Blue Cheese Apple Coleslaw

Saturday 23rd April "My Signature Salads"
Asparagus wrapped in Prosciutto Ham with roasted Garlic and Basil Aioli
Grilled Asparagus Salad with dried Fig Chutney and crumbled Goat Cheese
Scottish Salmon with Quinoa and Asparagus Salad Maple Mustard Dressing

Cooking demonstrations with Master Chef Mark Salter as he follows the seasons on the Eastern Shore and local artisan producers ripening produce. To include recipes, 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.

For a full list of accommodations please visit the Port of Oxford, Maryland website at:http://www.portofoxford.com/main/?page_id=55 

Chef Mark Salter's 2015/16 Cookery Demonstration Lunches in Oxford, MD information came from the Robert Morris Inn on the Eastern Shore of Maryland.

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