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.
Miele Company, founded in 1899, was built around a simple
philosophy of "Immer Besser". "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.
The Robert Morris Inn
314 North Morris St
t 410 226 5111
2016 Winter Cooking Demonstration Series
Mark Salter's "Master Chef" Series Cooking
Demonstrations Winter 2016
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.
Saturday 6th February "A Valentine's
Black-pepper crusted whole roasted Tenderloin of Beef with Lobster Macaroni & Cheese and Repine
Hot Chocolate Soufflé with Kahlua Crème Anglaise
February "Winter Pasta"
Winter Seafood Pasta with Spinach Parmesan and Lobster Sauce
Ravioli with spicy Italian Sausage, Swiss Chard and Marinara SauceAngel Hair Pasta with
Winter Greens, Butternut Squash, fresh Sage and Goat Cheese
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
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
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
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
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
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.