Celebrated Spring Salads Cookery Demonstration
Mark Salter’s “field to table” Series Cooking DemonstrationsCooking 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.Saturday 2nd May Celebrated Spring Salads Cook-dem Lunch $75Bibb Lettuce with Baby Tomatoes, Asparagus, crispy Prosciutto Ham, toasted Walnuts & Goat Cheese DressingGrilled Asparagus Salad with crumbled Blue Cheese, Candied Pecans and Balsamic VinaigretteSpicy Shrimp Salad with Smoked Bacon, Arugula and AvocadoLunch 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..