Mark Salter’s “field to table” Series Cooking Demonstrations

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.
$75 per person with limited guest numbers.

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

Lunch on each occasion will be dishes similar to those being demonstrated, Appetizer and entrée or entrée and dessert. 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.

Demonstrations and recipes can be subject to change.