Cooking demonstration raises funds for scholarships
CENTREVILLE — Chef David Clark of Church Hill was invited for the fourth consecutive year to demonstrate how to make some of his most popular dishes as part of a Tuesday afternoon, Nov. 7, fundraiser for the Philanthropic Educational Organization International, Centreville Chapter.
The PEO focuses on raising funds for scholarships for women who want to return to college to finish their degrees, and/or provide scholarships for girls graduating from high school who are qualified academically to go, but can’t afford to go without financial assistance.
Local PEO President Carolyn Armstrong arranged for Clark to come again this year for the fundraiser, which was held at St. Pauls Episcopal Church in Centreville.
Clark is the former owner of Julia’s Restaurant, once located where O’Shucks Irish Pub is now. A graduate of Queen Anne’s County High School, class of 1985, Clark is the son of the late Judge John Clark of Centreville and his wife Sally, who attended Tuesday. Judge Clark served as District Court judge for 39 years.
“My mother was an inspiration to me, always being a great cook herself,” David Clark said.
Upon graduating from QACHS, Clark earned a degree in physical education from Frostburg State College and planned on becoming a physical education teacher. After trying that for awhile, he decided it wasn’t really what he wanted to do.
In the meantime, he worked first at Fisherman’s Crab Deck at Kent Narrows, learning to cook crabs.
“That’s where I discovered what I really wanted to do. I love cooking,” he said.
He then decided to attend the Baltimore Culinary College, where he became certified as a chef in 1995.
From 2003 to 2010, he owned and operated Julia’s Restaurant with himself as chef. The restaurant was named for his mixed shepherd-Labrador dog, who was named for Julia Child, a world renowned chef Clark admired in his youth. The restaurant had a reputation for fine dinning.
In very early 2010, Clark was the original chef at Bridge’s Restaurant in Grasonville. He worked there the first two years the restaurant was open.
For more than five years, Clark has coowned the 208 Talbot restaurant in St. Michaels with Curt Cummings. Cummings serves as general manager of the restaurant; Clark is the chef. Clark’s wife, Valerie, is also part of the restaurant business, helping with food preparation. She also attended the fundraiser.
208 Talbot is open 5 to 8:30 p.m. Wednesday through Friday and 5 to 10 p.m. Saturday and Sunday. The restaurant seats 80. In January, the restaurant closes as St. Michaels tourism almost comes to a complete stop. Reservations are a must when dinning there.
This year, Clark demonstrated how to prepare and cook stuffed shrimp using crab meat, and served it to those in attendance at the fundraiser with sides of basmati rice and julienne vegetables. The stuffed shrimp was topped with a lemon butter sauce that Clark also demonstrated how to make. He said, “This sauce is good with any type of seafood.”
The 45 people who attended the cooking demonstration appeared to enjoy their meals. Clark invited everyone to come visit 208 Talbot when they visit St. Michaels.
208 Talbot restaurant Chef David Clark of Church Hill talked about “Why I love cooking” to members of the Philanthropic Educational Organization International at St. Paul’s Church in Centreville, Tuesday afternoon, Nov. 7. Clark demonstrated how to make stuffed shrimp using crab meat.
208 Talbot restaurant owner/chef David Clark, left, with his mother Sally Clark following his demonstration of how to make stuffed shrimp using crab meat, Tuesday afternoon, Nov. 7, at St. Paul’s Church in Centreville.