Cook­ing demon­stra­tion raises funds for schol­ar­ships

The Star Democrat - - LOCAL - By DOUG BISHOP dbishop@kibay­times.com

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.

PHOTO BY DOUG BISHOP

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.

PHOTO BY DOUG BISHOP

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.