A Cook's Cafe Menu
This menu has been reported to HappyCow as veg-friendly. Let us know if it's not.
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If spending some more quality time in the kitchen is on your to-do list for 2015, cooking classes at the Cafe should have something for you. If bringing excellent sustainable produce, meats and dairy into your kitchen, then take a look at the Market Basket Program and CSA.
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.
Our Services
for all your Occasions. a Cook's Cafe Has Proudly Been of Service in Annapolis for the Past 14 Years. 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.
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.
Reservations
Please Call 410.266.1511 Or Email [email protected]
Take Out Meals
Every Thursday Will Be Take Home Dinner from a Cook's Cafe Day! Now on Wednesday's for September and October from Healthy, Local and Seasonal Ingredients. a Different Menu Each Week! Pick It up Warm from the Cafe, Keep It Warm at Home. Completely Ready to Serve. Pick Ups from 2 Pm to 6:30 Pm. Every Thursday Will Be Take Home Dinner from A Cook's Cafe Day!
Now on Wednesday's for September and October
From Healthy, Local and Seasonal Ingredients. A Different Menu each week! Pick it up warm from the Cafe, keep it warm at Home. Completely Ready to Serve. Pick ups from 2 PM to 6:30 PM. Everything you have come to expect from the Cafe: well-prepared foods from sustainable local farms. All winter long we will be concentrating on warming, comfort foods for you and your family. All at an affordable price. $16.75 per person, Children at half price.
Wednesday, October 6
Oktoberfest
Wednesday, October 12
Event
October 15, 2014
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.
It Is Time to Order Your Local Turkey for Thanksgiving!
Hello Everyone, For the ninth year, we are offering fresh natural, pasture-raised and heritage birds directly to you from our local Maryland farms. Our program keeps on growing -- over 125 turkeys last year! Four types of turkeys are being offered this year:
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After you have read the following descriptions of the Turkeys available this year, please select the type and size of Turkey that will suit you and call the Cafe, 410.266.1511. A deposit of 30% will be due upon reservation. As mentioned, a brining service for your bird(s) is also available for $7.50 per bird. As always, will any questions, please call or email. I am always happy to respond. Turkeys are available in a number of sizes. So please specify type of turkey, size of turkey and whether you want brining. 30% of estimated cost of the bird will be due when ordering. Please contact me directly or through email, 410.266.1511 or [email protected]
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
The Chesapeake School Of Cooking
January Cooking Classes
There will be an all day Intensive on Saturday, January 9. And three Vegetarian classes all on Tuesdays, January 19, 26 and February 2
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
Instructors
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
Schedule of Classes
Class Schedule
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
May 2016 Schedule
Mastering the Art of Seafood A four week series of seafood recipes and cooking techniques from around the world using sustainable seafoods. Tuesdays in April and May Move your cooking up to the next level with this series dedicated to seafood recipes from around the world There is no prerequisite. These classes are open to all levels of cooking experience. (Each Class. $75) Call 410 266 1511 to reserve your place.
Tuesday, May 3
Day Boat Scallops With Fresh Ginger Sauce, French Creamed Mussels With Saffron, Linguine With Clam Sauce
Tuesday, May 10
Maryland Crab Cakes. Baked Rockfish, Seafood En Papillot Chicken In Wine
Take Out Menu
Every Thursday Will Be Take Home Dinner From a Cook's Cafe Day!
From Healthy, Local and Seasonal Ingredients. A Different Menu each week! Pick it up warm from the Cafe, keep it warm at Home. Completely Ready to Serve. Pick ups from 2 PM to 6:30 PM. Everything you have come to expect from the Cafe: well-prepared foods from sustainable local farms. All winter long we will be concentrating on warming, comfort foods for you and your family. All at an affordable price. Orders placed no later than the day before at 5 PM. Reservations can be made by calling 410 266 1511 or emailing at [email protected] $16.75 per person; Children at half price.
Tuesday, March 7
Thursday, March 9
Catering Menu
Specialty Sandwiches
Always Ask About The Daily Special.
Sesame Chicken Breast, Tomato, Spinach And Pesto Mayo Served On A Kaiser Roll.
Roast Turkey, Tomato, Avocado, Sprouts And Mayo Served On A Fresh Croissant.
Soy Garden Burger With Your Choice Of Condiments Serverd On A Kaiser Roll With Or Without Cheese.
Smoked Turkey, Tomato, Dilled Havarti Cheese And Champagne Mustard Served On A Fresh Croissant.
Tarragon Chicken Salad, Lettuce, Tomato And Mayo Served On Pumpernickel.
Cream Cheese, Walnuts, Avocado, Tomato And Sprouts Served On Multi-Grain Bread.
Turkey Pastrami, Alpine Lace Swiss Cheese, Lettuce And Dijon Mustard Sered On Rye.
Turkey, Cranberry Sauce, Pesto Mayo And Provolone Cheese On A Kaiser Roll.
Corned Beef, Cole Slaw, Swiss Cheese And Russion Dressing Served On Rye.
Rare Roast Beef, Cheddar Cheese, Fresh Spinach, Tomato And Horse-radish Dijon Mustard Served On A Kaiser Roll.
Grated Carrot, Sprouts, Fresh Spinach, Avocado, Lettuce And Dill Havarti Cheese With Champagne Mustard Served On A Tortilla Wrap.
Genoa Salami, Virginia Ham, And Roast Turkey With Dijon Mayo Served On A French Baguette.
Virginia Ham With Cheddar Cheese, Sweet Pickle Chips And Dijon Mayo Served On Rye.
French Brie With Thinly Sliced Crisp Apples Served On A French Baguette.
Basic Sandwiches
1/4 Pound of Lean Meats, Cheeses or Salads. Condiments: Lettuce, Tomato, Onion, Sprouts, Dijon or Champagne Mustard or Mayo; Breads: Multigrain, Pumpernickel, Rye, White, Croissant, Kaiser Roll, or French Baguette.
Side Salads
Daily Specials
Salads
$8.75
Pastured Chicken With Madras Curry, Fresh Apples, Celery And Raisins With Light Mayonnaise
$8.75
Tarragon Chicken, Albacore Tuna Salad, Baby Greens With Gingered Pecans, Bleu Cheese And Strawberry
$8.75
Pastured Chicken Breast With Red Onion, Red Pepper, Cheddar, Cucumber, Tomato And Ranch Dressing
$8.75
Local Hydroponic Bibb With Golden Raisin And Toasted Walnuts With A White Balsamic Dressing
Light Lunches
$5.25
Roasted Garlic Hummus With Raw Vegetables, Extra Virgin Olive Oil And Goat Cheese
$8.75
Albacore Tuna Salad With Melted Dill Havarti On Tomato And Toasted English Muffin
Sandwiches, etc.
$9.25
US Farm Raised Catfish Breaded And Pan-Fried With Lettuce, Tomato, Guacamole And Avocado- Lime Crema In An Achiote Tortilla Wrap
$9.25
Served On Toasted Baguette With Farm Fresh Butter
$9.25
With Lettuce, Tomato, Cucumber And Cucumber Dill Sauce On Toasted Pumpernickel
$9.25
Served On With Cilantro Aioli, Goat Cheese And Avocado On A Kaiser Roll
Vegan
$8.75
Baked Tofu, Baby Spinach, Carrots, Red Onion, Pea Shoots, Hoisin Ginger Dressing On A Black Bean Tortilla
Soups
$4.50
$4.50
$4.50
$4.50
$4.50
Schedule Of Classes
2017 Classes
We are offering a series of classes in the Winter. On Monday nights beginning on January 30, the Stocks and Sauces class begins. The entire series should be taken. Stocks and Sauces has already begun and is fully subscribed.
Stocks and Sauces
A Four Week Masters Class On Making Excellent Bone Stocks, French Mother Sauces And Small Sauces.Monday Evenings 6 PM To 8:30 PM Beginning January 30, February 6, February 13 And February 20.Once Every Two Years I Offer This Class On Stocks And Sauces. It Remains One Of The Most Popular Classes In My 15 Years At The Cafe. And While I Call It A 'Masters Class' It Is Open To All Skill Levels. Requirements Are Simply To Learn The Basics Of All Fine Cooking…well Made Stocks And Refined Sauces. In Class One, We Make Our Stocks From Young, Locally Sourced Ingredients: Beef Bones, Chicken Bones And Veal Bones. And Then Using The Stocks We Made In Class One, We Continue In Class Two, We Make Three Of The Five French Mother Sauces: Veloute, Bechamel And Espagnole (Brown). In Class Three, We Make The Remaining Two: Sauce Tomato And Hollandaise, And Begin Small Sauces From The Hollandaise. In Class Four, We Take All The Mother Sauces We Have Made And Begin Making A Myriad Of Small Sauces From The Mother Sauces: Cream, Cheddar, Mornay, Bercy, Cardinal, Allemande, Mushroom, Bordelaise, Hunter's, Chateaubriand, Madeira, Robert, Cardinal, Creole, Milanese, Bearnaise And Chantilly. The Class Is Offered As A Set. All Four Classes For $295.00. Pre-payment Will Be Requested On Registration. This Class Is For Those That Want To Expand The Depth Of Their Cooking With A Firm Foundation In Stock And Sauce Making. We Will Not Cut Corners. All Sauces Will Be Made The Classic Way.
Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.
