No cuisines specified
The Menu is Chicken and German Dumplings with Hyroponis Red Oak Lettuce Salad, Roasted Autumn Vegetables and Blueberry Bars. This is the first menu of our Fall series. The following 4 weeks are now posted on the Take Home Meals page.
A Cook's Cafe offers dine in or take out lunches, Monday through Friday from 7 to 3. Saturdays until noon. Thursdays are Take Home Dinner days. Menu and Calendar available on Take Home Dinner page.
Whether it is a business function or family celebration, A Cook's Cafe has the menu for each occasion. The Cafe's Designer Luncheon has been sought after for over 13 years. Ever evolving with new and seasonal items, A Cook's Cafe catering connects local farms to local people, bringing them together over everyone's shared passion: great food.
The Mission of cooking classes is quite simple: To assist everyone to be better cooks in their own kitchens. Kitchens are the hearts of the home. They are where families and friends come together. By offering cooking classes that are extremely hand-on and welcoming, the Cafe has been a part of hundreds of peoples lives over the years, by teaching that kitchens are happy and creative places. People of all ages, and all skill levels have a lively and learning experience in our kitchen.
The Market Basket Program at the Cafe simplifies the link between local farms, kitchens and your family possible. It has two distinct parts that can operate either in tandem, or individually depending on the needs of each family. The CSA is a 24 week local Farm to Table fresh produce program provided by One Straw Farm. The Market Basket is A La Carte from local farms and the Cafe.
Please call 410.266.1511 or email firstname.lastname@example.org.
We offer dine in or carry out lunches, cater for small or large meetings or events, teach cooking classes and provide a distribution point for local farms to local people.
As Wendell Berry stated, How We Eat, Determines How the Earth is Used. We are dedicated to using it wisely, justly and compassionately.
Natural Broad Breasted Whites are loosely housed, and given no hormones or antibiotics. Sizes: 12-14, 14-16, 16-18, 18-20, 20-22, 22-24, 24-26 (limited availability)
Pastured Broad-breasted White Turkeys forage outdoors for grass, bugs and worms. Their food and water is outdoors and they have a building to sleep in which also protects them from predators and the elements. Sizes: 12-14, 14-16, 16-18, 18-20, 20-22, 22-24, 24-26 (limited availability)
The Narragansett turkey is named for Narragansett Bay in Rhode Island, where the variety was developed. It descends from a cross between native Eastern Wild turkeys and the domestic turkeys (probably Norfolk Blacks) brought to America by English and European colonists beginning in the 1600's. Improved and standardized for production qualities, the Narragansett became the foundation of the turkey industry in New England. Their food and water is outdoors and they have a building to sleep in which also protects them from predators and the elements. The most moist and flavorful, but also the leanest and smallest of birds. Sizes: 6-8, 8-10, 10-12, 12-14 (limited availability)
Bronze turkeys are the product of crossing the domestic broad breasted white turkeys with wild turkeys. They are a marvelous combination of the copious amounts of white meat that Americans have come to expect and love coupled with the deep flavor of a heritage bird. Sizes: 14-16, 16-18, 18-20, 20-22
Demonstration of techniques, including knife skills, is part of the instruction, but the preparation of recipes is performed by attendees. I am of the belief that one only truly "learns" when one does, not when one watches. We should all become more "intuitive" cooks. We should know how it looks, smells and feels. A maximum of 16 people are accepted per class (4 per workstation) to ensure everyone has the opportunity to chop, slice, fold, saute, baste, braise, trim and truss
It is also my belief that one cooks best, when one has an intimate knowledge of the food one is using. Emphasis is placed on seasonal foods, locality of foods and humanely treated meals
These days when people spend more time watching food prepared on television that they do in their own kitchen, its time we dedicate ourselves to making the kitchen the center of our home
A Cook's Café and The Chesapeake School of Cooking's founder, Craig Sewell's "fusion" business concept of retail, catering and food instruction stems from his many years of experience in the kitchens of four-star restaurants, as well as his years managing multiple facets of corporate and private catering. A Cook's Café is created with his concept of keeping good food and good cooking down to earth, inviting and intimate
When: Tue, 8 March, 18:00 - 20:30
When: Sat, 12 March, 11:00 - 13:00
When: Tue, 15 March, 18:00 - 20:30
When: Tue, 22 March, 18:00 - 20:30
Day Boat Scallops with Fresh Ginger Sauce, French Creamed Mussels with Saffron, Linguine with Clam Sauce
Maryland Crab Cakes. Baked Rockfish, Seafood en Papillot Chicken in Wine
Sesame Chicken Breast, Tomato, Spinach and Pesto Mayo served on a Kaiser Roll.
Tarragon Chicken Salad, Lettuce, Tomato and Mayo served on Pumpernickel.
Corned Beef, Cole Slaw, Swiss Cheese and Russion Dressing served on Rye.
Virginia Ham with Cheddar Cheese, Sweet Pickle Chips and Dijon Mayo served on Rye.
Roast Turkey, Tomato, Avocado, Sprouts and Mayo served on a fresh Croissant.
Cream Cheese, Walnuts, Avocado, Tomato and Sprouts served on Multi-Grain Bread.
Rare Roast Beef, Cheddar Cheese, Fresh Spinach, Tomato and Horse-radish Dijon Mustard served on a Kaiser Roll.
Soy Garden Burger with your choice of condiments serverd on a Kaiser Roll with or without Cheese.
Turkey Pastrami, Alpine Lace Swiss Cheese, Lettuce and Dijon Mustard sered on Rye.
Grated Carrot, Sprouts, Fresh Spinach, Avocado, Lettuce and Dill Havarti Cheese with Champagne Mustard served on a Tortilla Wrap.
Smoked Turkey, Tomato, Dilled Havarti Cheese and Champagne Mustard served on a fresh Croissant.
Turkey, Cranberry Sauce, Pesto Mayo and Provolone Cheese on a Kaiser Roll.
Genoa Salami, Virginia Ham, and Roast Turkey with Dijon Mayo served on a French Baguette.
French Brie with thinly sliced Crisp Apples served on a French Baguette.
Pastured Chicken with Madras Curry, Fresh Apples, Celery and Raisins with Light Mayonnaise
Tarragon Chicken, Albacore Tuna Salad, Baby Greens with Gingered Pecans, Bleu Cheese and Strawberry
Pastured Chicken Breast with Red Onion, Red Pepper, Cheddar, Cucumber, Tomato and Ranch Dressing
Local Hydroponic Bibb with Golden Raisin and Toasted Walnuts with a White Balsamic Dressing
Roasted Garlic Hummus with Raw Vegetables, Extra Virgin Olive Oil and Goat Cheese
Albacore Tuna Salad with Melted Dill Havarti on Tomato and Toasted English Muffin
US Farm Raised Catfish Breaded and Pan-Fried with Lettuce, Tomato, Guacamole and Avocado- Lime Crema in an Achiote Tortilla Wrap
Served on Toasted Baguette with Farm Fresh Butter
With Lettuce, Tomato, Cucumber and Cucumber Dill Sauce on Toasted Pumpernickel
Served on with Cilantro Aioli, Goat Cheese and Avocado on a Kaiser Roll
Baked Tofu, Baby Spinach, Carrots, Red Onion, Pea Shoots, Hoisin Ginger Dressing on a Black Bean Tortilla
Quiche au Fruit de Mer, Asparagus with Mousseline Sauce
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