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Debbie Dodson, the department's executive director, said a number of chefs have approached her about organizing the event in November.
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“We just have to put together a quick survey to make sure everyone is on board,” she said.
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In larger cities, it's common for Restaurant Weeks to be held twice a year.
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The first event included more than 20 restaurants in Easton, Oxford, St. Michaels, and Tilghman, each offering two-course lunches for $20.10 and three-course dinners for $30.10. Dodson said many of the restaurants had all of their reservations pre-booked throughout the week. Obviously, that's atypical for restaurants on the Shore in March.
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“We absolutely think we'll get even more participation this time around,” Dodson said.
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I'll pass along more information as it comes available.
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Photo by Tony Lewis, Jr.
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Local rockfish fillet with vierge basil pesto from chef Jordan Lloyd of the Bartlett Pear Inn in Easton, a participant in the inaugural Talbot County Restaurant Week.
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~Andrew
