Info
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.Our Next Take Home Dinner for Thursday, September 3 is the last week of our Summer Dinner Series
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.
Have Lunch in the Cafe with our Designer Sandwich Menu and Daily Special list with our Splendid Seasonal Soups
Salad Dressings Now Available by the Bottle in the Cafe or through the Market Basket program!
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.Take Out Restaurant
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
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 Chesapeake School of Cooking
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.
Market Basket Program and Community Supported Agriculture
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
Reservations for Take Out Dinner, Classes or Gift Certificates must be made by calling (or emailing) the Cafe
Please call 410.266.1511 or email csewell@acookscafe.com.
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.Choice of Soup or Salad
Entree with Sides
Dessert
Wednesday, October 6
Oktoberfest
Local Sausages and Bratwurst in Beer
Fresh Sauerkraut with Caraway and Apples
Warm German Potato Salad
Apple Streudel
Wednesday, October 12
London Broil
Baby Arugula Salad
Roasted Fall Vegetables
New Potatoes with Fresh Rosemary
Salted Butterscotch Whoopie Pies
October 15, 2014
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.
We are also proud to have been in the vanguard of the Local Foods Movement in the Greater Annapolis and Maryland area.
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:Heritage Narragansetts
Broad Breasted Bronzes (a hybrid of domestic and wild turkeys)
Pasture-Raised Broad Breasted Whites
All Natural Broad Breasted Whites.
Info
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 csewell@acookscafe.comAll Natural, Broad Breasted White - $4.75 lb.
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
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)
Heritage Narragansett - $9.25 per pound
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)
Broad Breasted Bronze - $9.25 per pound
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
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 2All Cooking Classes at the Cafe are extremely hands-on
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
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
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
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
Craig Sewell
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
Julia Child Cooking Class
When: Tue, 8 March, 18:00 - 20:30
Parent / Child Cooking Class
When: Sat, 12 March, 11:00 - 13:00
Julia Child Cooking Class
When: Tue, 15 March, 18:00 - 20:30
Julia Child Cooking Class
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
Seafood Recipes with Shellfish
Day Boat Scallops with Fresh Ginger Sauce, French Creamed Mussels with Saffron, Linguine with Clam Sauce
Tuesday, May 10
Local and Seasonal Seafood Recipes
Maryland Crab Cakes. Baked Rockfish, Seafood en Papillot Chicken in Wine
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 Take Out Meals - 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 info@acookscafe.com. $16.75 per person; Children at half price.Soup or Salad
Entree with Sides / Dessert
Tuesday, June 6
Cobb Salad
Seafood Chowder
Garlic Bread
Blondies
Thursday, June 8
Tandoori Chicken
Roasted Vegetable Medley
Bombay Potatoes
Rice Pudding
Specialty Sandwiches
Always Ask About The Daily Special.Pease Porridge
Sesame Chicken Breast, Tomato, Spinach and Pesto Mayo served on a Kaiser Roll.
Day and Night
Tarragon Chicken Salad, Lettuce, Tomato and Mayo served on Pumpernickel.
Variation on a Theme
Corned Beef, Cole Slaw, Swiss Cheese and Russion Dressing served on Rye.
The Tucket
Virginia Ham with Cheddar Cheese, Sweet Pickle Chips and Dijon Mayo served on Rye.
Pacific Coast
Roast Turkey, Tomato, Avocado, Sprouts and Mayo served on a fresh Croissant.
Goody Two Shoes
Cream Cheese, Walnuts, Avocado, Tomato and Sprouts served on Multi-Grain Bread.
Beauty and the Beast
Rare Roast Beef, Cheddar Cheese, Fresh Spinach, Tomato and Horse-radish Dijon Mustard served on a Kaiser Roll.
Boca Burger
Soy Garden Burger with your choice of condiments serverd on a Kaiser Roll with or without Cheese.
Lower East Side
Turkey Pastrami, Alpine Lace Swiss Cheese, Lettuce and Dijon Mustard sered on Rye.
Roll in the Garden
Grated Carrot, Sprouts, Fresh Spinach, Avocado, Lettuce and Dill Havarti Cheese with Champagne Mustard served on a Tortilla Wrap.
Cloud 7
Smoked Turkey, Tomato, Dilled Havarti Cheese and Champagne Mustard served on a fresh Croissant.
Plymouth Rock
Turkey, Cranberry Sauce, Pesto Mayo and Provolone Cheese on a Kaiser Roll.
Café Club
Genoa Salami, Virginia Ham, and Roast Turkey with Dijon Mayo served on a French Baguette.
Sandwiche Fromage
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.Tuna Salad
Virginia Ham
Roasted Turkey
Corned Beef
Smoked Turkey
Variety of Cheeses
Roast Beef
Egg Salad
Side Salads
Spinach Salad
Cole Slaw
Caesar Salad
Fresh Ciliegini Mozzarella and Tomato
Mixed Spring Green Salad
Chinese Noodle Salad
Red Potato Salad
Classic Waldorf Salad
Salads
Chicken Curry Salad
$8.75
Pastured Chicken with Madras Curry, Fresh Apples, Celery and Raisins with Light Mayonnaise
Salad Trio
$8.75
Tarragon Chicken, Albacore Tuna Salad, Baby Greens with Gingered Pecans, Bleu Cheese and Strawberry
Blackened Chicken Fiesta Salad
$8.75
Pastured Chicken Breast with Red Onion, Red Pepper, Cheddar, Cucumber, Tomato and Ranch Dressing
Apple, Bleu Cheese and Bibb Lettuce Salad
8.75
Local Hydroponic Bibb with Golden Raisin and Toasted Walnuts with a White Balsamic Dressing
$Light Lunches
Garlic Hummus Cold Plate
$5.25
Roasted Garlic Hummus with Raw Vegetables, Extra Virgin Olive Oil and Goat Cheese
Tuna Melt
8.75
Albacore Tuna Salad with Melted Dill Havarti on Tomato and Toasted English Muffin
$Sandwiches, etc.
Fresh Catfish Fish Tacos
$9.25
US Farm Raised Catfish Breaded and Pan-Fried with Lettuce, Tomato, Guacamole and Avocado- Lime Crema in an Achiote Tortilla Wrap
Prosciutto and Fresh Mozzarella Sandwich
$9.25
Served on Toasted Baguette with Farm Fresh Butter
Smoked Salmon Sandwich
$9.25
With Lettuce, Tomato, Cucumber and Cucumber Dill Sauce on Toasted Pumpernickel
Black Bean and Sweet Potato Burger
9.25
Served on with Cilantro Aioli, Goat Cheese and Avocado on a Kaiser Roll
$Vegan
The Harmony Wrap
8.75
Baked Tofu, Baby Spinach, Carrots, Red Onion, Pea Shoots, Hoisin Ginger Dressing on a Black Bean Tortilla
$Soups
White Bean with Bacon and Vegetable
$4.50
Poached Beef Tenderloin with Wild Mushrooms
$4.50
Caramelized Tomato
$4.50
Pastured Turkey with Black Bean Chili
$4.50
Chicken with Winter Vegetable
$4.50
A Tribute to Julia Child
A Three Week Series (which one can take individually or as a series) will be filled with some of her best know, and most instructive, works. All taken from her seminal work, Mastering the Art of French Cooking. Classes will begin at 6 PM. Cost of each class is $75 per person. Payment is required at registration.Wednesday, May 3
Quiche au Fruit de Mer, Asparagus with Mousseline Sauce
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