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Mark Salter, Executive Chef for The Inn at Perry Cabin has been awarded a Gold Medal at the Chesapeake Chef Challenge held here at the Baltimore Convention Center. This American Culinary Federation sanctioned event was part of the annual Mid-Atlantic Food, Beverage & Lodging Expo sponsored by the Maryland Hospitality Education Foundation, Maryland Seafood® and McCormick®.
Chef Salter prepared Corn and Crab Crusted Rockfish with Stuffed Eggplant and Yellow Tomato Sauce. He was chosen for a gold medal by a panel of three ACF-certified judges from among 22 entries in the Mid-Atlantic region. The rules of the competition required entrants to incorporate fish and Maryland crabmeat as part of the dish. They were instructed to prepare four plates, three to be presented to the judges and one for photography – all within a one-hour time period. Salter stated, “My adrenaline must have been flowing because I assembled my dishes with 45 seconds to spare!”
Under the culinary direction of Master Chef Mark Salter since August 1993, The Inn at Perry Cabin’s signature restaurant, Sherwood’s Landing features Continental cuisine accented with regional ingredients from nearby farms and harvested from the Chesapeake Bay. Salter’s self-described approach to cooking is modern classical with an emphasis on lightness.
Chef Salter has been credited for tantalizing numerous discerning celebrity palates, including Margaret Thatcher, Diane Sawyer, Mike Nichols, Owen Wilson, Jane Seymour, Paul Newman and Joanne Woodward, Matthew McConaughey, Sarah Jessica Parker and Michael Jackson, to name a few. Chef Salter was also the personal chef for Olympic skier Bodie Miller at the 2002 Winter Olympic Games in Salt Lake City.
Guests dining at the Inn at Perry Cabin can savor a variety of dishes from seasonal menus that include signature favorites such as honey and tarragon glazed lamb shank with a sundried tomato sauce; crab spring roll with pink grapefruit, avocado and toasted almonds; and Chesapeake Bay oysters poached in champagne with procscuitto di parma ham, fresh spinach and crispy vegetables.
The Inn at Perry Cabin is an elegant circa 1816 waterfront property located on 25 acres overlooking the Miles River, a tributary of the Chesapeake Bay. The hotel is a short stroll from the history-steeped town of St. Michaels, Maryland, and an easy one hour drive from either Baltimore or Washington, DC. It has 80 guest rooms, each individually decorated in either a traditional style indicative of the historic section of the Inn, or one that evokes the contemporary Maryland seaside with a mixture of modern and period furniture and a palate of taupes, soft blues and ivories. The restaurant, decorated in a nautical style, overlooks the waterfront, and boasts the award-winning cuisine of Executive Chef Mark Salter. The serene landscape of water and sky is complemented by intricate and exquisite grounds, which include brick lanes and arches, white columns, lavish gardens, pathways, and a horizon edge outdoor pool. www.perrycabin.com.
For high resolution images of this property, please go to www.orient-expressimages.com
