Visitors to Talbot County love the Robert Morris Inn for many reasons — its beautiful, historic architecture, its location on the Chesapeake Bay, its canopied beds and gorgeous wainscoting. But this Oxford inn has another key attraction that’s equally popular among visitors and locals: Chef Mark Salter, a member of the Master Chefs of Great Britain who first brought his talents to Maryland’s Eastern Shore in the early 1990s as executive chef at The Inn at Perry Cabin before partnering with Ian Fleming to own and manage The Robert Morris Inn. An internationally renowned chef, Chef Salter is widely recognized for honoring centuries-old recipes from Britain while incorporating the flavors that make the Eastern Shore famous. And during the winter, Chef Salter hosts a series of cooking lessons at the Robert Morris Inn that are truly one of a kind.
From early November through April, Chef Salter hosts monthly Master Chef Cooking Demonstrations, focusing on the best ingredients for the season. Around Thanksgiving, Chef Salter focus on dishes like spiced butternut squash soup and stuffed pork tenderloin with celery and cranberries. Other months, he features Eastern Shore favorites (shrimp and grits and local rockfish, for example), Italian specialties (potato gnocchi and house-made fettuccini) and the best of brunch.
Two demonstrations are left in the 2016/2017 series: Spring on the Eastern Shore on Saturday, March 25, and Mark’s Signature Dishes on Saturday, April 8. Dishes on the menu for the March demonstration include spring pea and mint soup, grilled Scottish salmon with quinoa salad, and a pear and blueberry crumble. And the April demonstration with Chef’s signature dishes will include crab spring roll with pink grapefruit and avocado, a crispy duck breast entrée, and a gratin of fruits and berries for dessert.
Each course is $68 per person. And if you’re not able to make it for one of Chef Salter’s cooking demos, you can still attend one of his amazing wine dinners or visit The Robert Morris Inn throughout the year for breakfast, lunch or dinner.
Photo courtesy salterschesapeakegourmet.com