Flock + Feast Waterfowl 50th Anniversary Celebration
5 N. Harrison Street Easton, Maryland
Following cocktails offered up by celebrated local distilleries, Waterfowl’s invited signature chefs from across the region will serve with a multiple course gourmet dinner and wine pairings that will delight your senses. The all-star line-up of gourmets are recognized with James Beard Foundation nominations, “Best Chef” designations and have been covered in many media outlets including Esquire, The Food Network and The Baltimore Sun. The event and menu, now under development by our chefs, are sure to please since both are directed by Jordan Lloyd of Wylder Hotel and Bartlett Pear and music will be provided by Kentavius Jones.
Nationally recognized celebrity chefs from Mid-Atlantic region will join forces to create a five course gourmet dining experience on April 23rd in Easton’s historic Waterfowl Building. Using locally-sourced ingredients from watermen, farmers and mills, Flock + Feast will highlight the heritage and cuisine of Maryland’s Eastern Shore and reflect the creative talents found in some of the area's most respected and innovative kitchens. Selected wines will be paired with each course.
The All-Star line-up of participating chefs includes:
o Chef/Owner Hari Cameron - Amuse Restaurant/Grandpa Mac’s - Rehoboth Beach, De.
o Chef/Owner Amanda Cook - Tilghman Island Baking Company - Tilghman Island, Md.
o Chef/Partner Patrick “Opie” Crooks - Woodberry Kitchen/A Rake’s Progress – Baltimore, Md./Washington, D.C.
o Chef/Owner Steve Konopelski - Turnbridge Point / Turnbridge Talbot - Easton, Md.
o Chef/Owner Zack Mills - Trues Chesapeake Oyster Co. - Baltimore, Md.
o Chef/Owner Sam Sharoky - Blue Shore Kitchen - Royal Oak, Md.
These Chefs have been recognized with James Beard Foundation nominations, “Best Chef” designations and have been covered in many media outlets including Esquire, The Food Network and The Baltimore Sun. The event is being organized by Chef/Owner Jordan Lloyd of Bartlett Pear Inn in Easton who is now Executive Chef of the Wylder Hotel in Tilghman Island, Md.
