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.