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What You Will Learn
We are excited to welcome Michelin-starred, multi-award winning restaurateur Robert Wiedmaier to the NTTC kitchen. This West German born, Belgian-American chef was named, among many other things, Washington's Chef of the Year by the Restaurant Association of Metropolitan Washington in 2009. Don’t be intimidated by his accolades, however – he’s also an avid hunter and rides his Harley every chance he gets! In this special class, Chef Robert will divulge some of his secrets to take your cooking to the next level.
Seafood Menu
Amuse Bouche on the Beach
- Cone of Ahi Tuna, Wasabi, Toasted Sesame Seeds
- Cucumber Sake Cocktail. A nice refreshing drink, the cucumbers will not clash with the Wasabi. It is made with Junmai-Daiginjo sake, Cucumber Vodka, Lemon juice and rose water, with Cucumber for Garnish.
Dinner on the Deck
- Maine Lobster Bisque, Herbs and Croutons
- Nomine-Renard Blanc de Blanc Brut, from Champagne. 100% Chardonnay, this is from a grower who would sell to big Champagne houses. Now his own winery. Just a hint of Brioche, or toast to compliment the Bisque.
- Carpaccio of wild Alaskan salmon with warm shallot vinaigrette
- Donnafugata, Dolce & Gabbana Rose, from Sicily. This is made to take the acid of a Vinaigrette.
- Alaskan Halibut, Turnip and Thyme Gratin, Vermouth Mustard Essence
- Maison Louis Latour, Meursault. Chardonnay, aged in new French oak that they make specifically for this wine.
- Maryland Jumbo Lump Crab Roulade, The Chef's Garden Mixed Greens, Roasted Garlic Vinaigrette
- Tenute Capaldo, Greco di Tufo, aged in oak for 1 year. 95 pts from Robert Parker. It will have the Fume flavor with a hint of oak.
Dessert
- Reblochon Cheesecake, Confit of Apricots, Crispy Baguette
- Donnafugata, Passito di Pantelleria Ben Rye. This is a silky wine not so much a sweeter wine. Made to compliment meals.
What To Expect
- Instructor: Chef Robert Weidmaier
- Length: Approximately 3 hours
- Format: Demonstration. Sit back, relax, and leave the cooking to us! Watch as your Chef Instructor walks you through how to prepare each of the dishes. Throughout the class, your instructor may even ask for adventurous volunteers. Everyone will enjoy all the menu items created during the demonstration.
- Restrictions: Ages 21 and older.
All guests will receive 10% off any scheduled public class(es) purchased that evening.
Experience Options
- General Admission
- Wine-Pairing
- Allergies: We will attempt to accommodate any medical allergies with advance notice. Please note: this is a heavy seafood menu.
- Please indicate allergies when completing ticket purchase.
No Thyme to Cook: Stir Up Your Inner Chef
Date & Time
Fri, Jul 28, 2023 6:00 PM - 9:00 PM
Venue Details
No Thyme to Cook
14624 Solomons Island Road SouthSolomons, Maryland 20688
