Restaurant
Location |
Starting
Time |
Dinner
Theme |
For Reservations
Please Call |
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Bella Luna
Royal Oak |
6:30pm |
Taste of Tuscany
This seven course dinner focuses on Tuscan cuisine and the wines of Marchese de Frescobaldi.
$150 per person inclusive. |
410.745.6100
www.bellalunarestaurant.net |
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Inn at Easton
Easton SOLD OUT |
7:00pm |
Chef Andrew Evans welcomes guest Chef Jeff Buben owner of Vidalia and Bistro Bis in Washington, DC. Also joining in this evening will be Daniel Haas, Owner of Vineyard Brands wines.
$85 per person, excluding tax, gratuity, beverages. |
410.822.4910
www.theinnateaston.com |
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Key Lime Café
St. Michaels |
7:00pm |
Wine dinner served aboard The Patriot
Join Chef Randolph Sprinkle for a scenic dinner cruise aboard The Patriot. Chef Sprinkle will prepare a 5 course dinner with 2 wine tastings per course. Boarding begins at 6:30pm.
$150 per person inclusive. |
410.745.3158
www.keylime-cafe.com |
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Mason’s
Easton |
7:00pm |
Join chef Daniel Pochran for a five course wine dinner featuring wines from Taz Winery of Santa Barbara County.
$120 per person, inclusive of tax and gratuity.
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410-822-3204
www.masonsgourmet.com |
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Scossa Restaurant
Easton |
6:30pm
7:00pm |
Champagne & hors d’oeuvres
Experience an unforgettable evening in the elegant Lounge & private Dining room of Scossa Restaurant and indulge yourself with the creations of renowned Italian Chef Giancarlo Tondin who will prepare a 4 course epicurean delight to perfectly compliment the unique Italian wines presented by our guest wine specialist. $130 per person excluding tax & gratuity.
Limited seating available.
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410.822.2202
www.scossarestaurant.com |
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Sherwood’s Landing
The Inn at Perry Cabin
St. Michaels SOLD OUT |
6:30pm
7:00pm |
Champagne Reception
Chef Salter welcomes chefs Roberto Donna of Galileo Restaurant in Washington DC, Tom Lewis of Manachyle Mhor in Scotland, Brian McBride of Blue Duck Tavern, and chocolatier, Bill McCarrick, formerly of Harrods in London. Together these chefs will present a five course tasting dinner complete with selected wines with each course.
$195 per person, excluding tax and gratuity. |
410.745.2200
www.perrycabin.com |
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The Oxford Inn
Oxford |
7:30pm |
"The Personality of Pinot"
Join The Oxford Inn, Laurie Forster, The Wine Coach and Jim Bernau, Founder and President of Willamette Valley Vineyards for an evening dedicated to truly enjoying Pinot Noir from the Willamette Valley in Oregon. Lisa Mac Dougal, chef/owner of The Oxford Inn, will masterfully prepare a five course meal that perfectly complements the wines of Willamette Valley Vineyards.
$100 per person plus tax and gratuity. |
410.226.5220
www.oxfordinn.net
or
www.thewinecoach.com |
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Restaurant
Location |
Starting
Time |
Dinner
Theme |
For Reservations
Please Call |
Shore Restaurant & Lounge at The St. Michaels Harbour Inn, Marina & Spa
St. Michaels |
7:00pm |
“Low Country Cooking on the Chesapeake”
Local chef Jim Trond welcomes Stephen Greene, Chef owner of Devereaux’s in Greenville, SC.
$125 per person, plux tax & gratuity. |
410.924.4769
www.shorerestaurant.net |
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Sherwood’s Landing
The Inn at Perry Cabin
St. Michaels |
6:30pm
7:00pm
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“Back to Biodynamics” – A Terroir Driven International Wine Tour from the Portfolio of Wilson Daniels
Champagne Reception
Chef Mark Salter will present a five course tasting dinner complete with selected wines with each course.
$195 per person excluding tax and gratuity.
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410.745.2200
www.perrycabin.com |
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Decanter Wine Room
Restaurant Local
Tidewater Inn
Easton |
6:00pm |
Join world renowned winemaker, Luc Morlet (from Morlet family champagne and Peter Michael Winery and Staglin) for an intimate dinner in the Decanter Wine Room. Limited seating. Additional details and per person price to be announced. |
410.819.6950
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Tilghman Island Inn
Tilghman Island |
6:00pm |
“Art on a Plate” Tapas Cuisine
Ten “Small Plates” Dinner featuring
Spanish Wines
$100 per person, plus tax & gratuity. |
410.886.2141
www.tilghmanislandinn.com |
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Town Dock Restaurant
St. Michaels SOLD OUT |
8:00pm |
“A Taste of Québec Wine Dinner”
Join Benoît Poliquin, executive chef at Québec Government Office in New York and award winning local chef Michael Rork as they prepare a five-course dinner highlighting some of Québec's finest products.
Each guest will also receive a signed copy of the menu suitable for framing.
$125 per person inclusive. |
410.745.5577
www.town-dock.com |
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EVENTS
