Chef BW

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.


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2015 Winter Cooking Demonstration Series

Cook Dems

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

This will be my fifth season of lunch 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".

Dates for Winter 2015 and Spring 2016 are soon to be published, meantime please note a selection of last years, below:

Saturday 11th April
"Dessert Club" Specials
Apple and Blackberry Crumble with Calvados Chantilly
Icky Sticky Pudding
Bread and Butter Pudding with Caramel Sauce and Bourbon Chantilly

Saturday 25th April
Spring on the Bay
Spring Pea and Mint Soup with crispy Baguette Croutons
Rack of Domestic Lamb with Goat Cheese and Caramelized Onion crushed Potatoes with Sweet and Sour Beets & Spinach Walnut Pesto.
Pavlova with Blueberries Chantilly and mixed Berry Sauce

Saturday 9th May
Celebrated Spring Salads
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.
$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. Given the unique nature of these events there is a seven day cancellation policy.

The Robert Morris Inn   314 North Morris Street   Oxford   Maryland   t 410 226 5111   e enquiries@robertmorrisinn.com