| Our Next Take Home Dinner for Thursday, September 3 is the last week of our Summer Dinner Series |
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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 |
| Have Lunch in the Cafe with our Designer Sandwich Menu and Daily Special list with our Splendid Seasonal Soups |
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| Salad Dressings Now Available by the Bottle in the Cafe or through the Market Basket program! |
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| All Natural, Broad Breasted White - $4.75 lb. |
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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-Raised Broad Breasted White - $5.75 per pound |
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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 |
| Heritage Narragansett - $9.25 per pound |
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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 |
| Broad Breasted Bronze - $9.25 per pound |
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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 |
| Take Out Restaurant |
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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. |
| Catering |
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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 Chesapeake School of Cooking |
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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 |
| Market Basket Program and Community Supported Agriculture |
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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 |
| Reservations for Take Out Dinner, Classes or Gift Certificates must be made by calling (or emailing) the Cafe |
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Please call 410.266.1511 or email [email protected] |
| Shellfish Seafood Class |
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When: Tue, 3 May, 6:00pm – 8:30pm |
| Take Home Dinner |
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When: Thu, 5 May, 2:00pm – 6:30pm |
| Sliced Beef Tenderloin with Tarragon Butter |
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| Fresh Crab Salad |
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| Asparagus Soup |
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| Rosemary Roasted Fingerling Potatoes |
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| Chocolate Fudge Cheese Cake |
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| Alice Water's Mediterranean Braised Chicken |
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| Hydroponic Romaine Caesar Salad |
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| Spring Vegetable and Quinoa Pilaf |
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| Baklava |
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| Coconut Shrimp |
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| Spring Miso Soup |
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| Meatless Dirty Rice |
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| Spring Vegetables |
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| Lemon Ginger Cookies |
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| A Cook's Cafe has proudly been of service in Annapolis for the past 14 years. |
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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. |
| We are also proud to have been in the vanguard of the Local Foods Movement in the Greater Annapolis and Maryland area. |
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As Wendell Berry stated, How We Eat, Determines How the Earth is Used. We are dedicated to using it wisely, justly and compassionately. |
| Heritage Narragansetts |
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| Broad Breasted Bronzes (a hybrid of domestic and wild turkeys) |
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| Pasture-Raised Broad Breasted Whites |
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| All Natural Broad Breasted Whites. |
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| All Cooking Classes at the Cafe are extremely hands-on |
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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 |
| To be sure, each class comes with a discussion about food sourcing, where the food comes from we are using in class, how it was brought to our table and by whom |
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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 |
| Talk, laugh, learn new things |
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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 |
| Craig Sewell |
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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 |
| Julia Child Cooking Class |
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When: Tue, 8 March, 18:00 - 20:30 |
| Parent / Child Cooking Class |
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When: Sat, 12 March, 11:00 - 13:00 |
| Julia Child Cooking Class |
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When: Tue, 15 March, 18:00 - 20:30 |
| Julia Child Cooking Class |
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When: Tue, 22 March, 18:00 - 20:30 |
| Seafood Recipes with Shellfish |
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Day Boat Scallops with Fresh Ginger Sauce, French Creamed Mussels with Saffron, Linguine with Clam Sauce |
| Local and Seasonal Seafood Recipes |
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Maryland Crab Cakes. Baked Rockfish, Seafood en Papillot Chicken in Wine |
