If you don't know Jack, spend an evening at the counter with him as he prepares a luscious summer dinner, starting with Maryland blue crab cakes with mustard Creole sauce. Enjoy baked camembert with blackberry port glaze, bacon-wrapped pork medallions served with smoked gouda Yukon mashed potatoes and roasted cauliflower, plus raspberry puff pastry napoleons.
Wed, Jun 24, 6:30 pm to 9 pm