A Cookâ Menu

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 p

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

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

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

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

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

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 dependin

Please call 410.266.1511 or email [email protected].

When: Tue, 3 May, 6:00pm – 8:30pm

When: Thu, 5 May, 2:00pm – 6:30pm

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.

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 doe

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

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