Lunch - Brome Howard Style

Chef Michael Kelly joins us for soup and sandwich Brome Howard style!

Wrap of the day will be Toast Chicken BST Wraps.


Fresh ingredients prepared the way you like them!



...and then it's off to the Corn Chowder - a hearty and flavorful soup!


Sometimes we have an equipment malfunction (Ours never make the National news!). Not shown are the Creamed Tomato Basil Soup, the Grown Up Grilled Cheese, Wild Mushroom Soup or the Rustic Open Faced Sandwich. Chef Michael, thanks for another great night of entrees served at the Brome Howard Inn!

Before and After

Chef Ryan Baird joins us for a wonderful night devoted to what can be done with fresh blue crab meat. Crab dip is the first dish out of the oven. Great flavor and texture!

and it's off to MD Style crab cakes.

Golden and delicious. Ryan gives the basics but says this is done very much by taste, and varies slightly from one day to the next. The crab itself can have a slightly different flavor from batch to batch in terms of sweetness.


We're also having a MD Crab Soup (vegetable based) along with Cream of Crab!

Soups are not very photogenic so we left them out.

Fresh strawberries over pound cake, served in a home-made grenadine glaze finish out the evening.

Chef Ryan will be back on our winter schedule with some more soups to satisfy the soul and the pallet!

Oktoberfest

Chef Heath joined us for Oktoberfest, with a wonderful menu that included: German Potato Pancakes; Schnitzel in Creamy Mushroom Sauce; Sauerbraten; Spaetzle & German Potato Salad; and German Chocolate Cake

There was a lot of food to prepare and Matt was put to work immediately!




Don't the potato pancakes look wonderful?



Please get the plates going!



Heath slipped in a bonus German bratwurst......yum yum.

A little German humor does a body good!

Off to the chicken dish!

and the Chocolate cake gets its start.

Plating up the main entree...

and the Chocolate cake gets its finish.

Thanks for another memorable evening Heath!

John Nucci

Chef John Nucci and his Sous Chef George join us from The Willows Restaurant.


The first recipe is a California Crab Dip served with freshly baked Pita Chips. Doesn't that look great!

It is better than it looks! The crew looks on while the pork is being prepared.


The second course served is a Roasted Chicken Mango Salad. What an interesting combination of flavors!


It is time for the Savannah Pork Loin.

The pork topping is cooked down.


...and the finished product!


The evening ends with Fresh Fruit in a Champagne Sauvignon.

Isn't the presentation beautiful?

Don't forget the topping!



What a delicious menu of dishes that can be made at home. Chef John is just down the hill from Leonardtown at The Willows Restaurant. For meals like these, please join him. He will be back on our Winter schedule!