From the Robert Morris Inn in Oxford, MD

Robert Morris (1734 to 1806) was born in Liverpool, England, but immigrated to Maryland’s Eastern Shore as a teenager. He joined his father in the mercantile business, trading goods and tobacco between Oxford, MD, and England. Beginning his public career in 1765 by protesting the Stamp Act, he was elected to the Second Continental Congress (representing Pennsylvania) and was soon handling the financial transactions necessary to smuggle war supplies into the colonies. In 1776, he personally paid one million pounds to Continental soldiers to keep the United States Army together under his friend George Washington. One of the country’s Founding Fathers, he has his signature on the Declaration of Independence, the Articles of Confederation, and the Constitution. One of the most influential civilians in the government, Morris acted as the Superintendent of Finance in the early 1780s, helped create and manage the economic basis for the nascent United States of America, and later became one of Pennsylvania’s first two U.S. senators in 1789.

History buffs will find that reason enough to head across the bridge to visit the Robert Morris Inn, which is built upon the original Morris homestead. The establishment has been operating as an inn since the days of Robert Morris himself, who converted his childhood home into the “Riverview Inn,” as it was known, to get through the Revolutionary War, which had a negative effect on the shipping business in Oxford.

Today, the Inn operates under many of the tenets that helped it establish itself in the 1700s. Head chef Mark Salter hails from Europe, but he cooks with a passion for the Eastern Shore. Prior to coming to the Robert Morris Inn, he was the head chef at the Inn at Perry Cabin for 17 years.

“We focus on what’s available at the time of year,” he says, “buying everything at the farmers’ market, and locally. We look to the seasons and focus on what the area has to offer, and in the fall in particular, it’s really at its best this time of year.” These days, the Robert Morris Inn hosts many upcoming events to entertain history buffs, foodies, and even just those of us needing some Eastern Shore R and R. There are Thanksgiving dinners, Christmas Day celebrations, and New Year’s Eve feasts, as well as Robbie Burns Nights, wine pairing dinners, and Eastern Shore Epicurean Dinners throughout the year. Salter recently held a demonstration for Eastern Shore Oyster Pot Pies, which have been on the menu throughout the fall. Here, he shares the recipe with us.

Oyster Pot Pie

  • 30 select oysters
  • 2 celery stalks
  • 1 small onion, one large carrot, and one bay leaf
  • 2 ounces butter plus 1 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves
  • 3/4 cup dry white wine
  • 1 cup Water
  • 1 pint heavy cream
  • 1 teaspoon Old Bay Seasoning
  • 1/2 cup oyster juice
  • 2 1/2 ounces unsalted butter
  • 3 1/2 ounces flour
  • 1 cup Yukon Gold potatoes,
  • cubed into small pieces
  • 1/2 cup green peas

Method of preparation

In a high sided sauce pan melt the two ounces of butter with the olive oil and add the cubed onions, carrot, and celery. Stir in the thyme leaves and cook on a low heat for five minutes. Add the white wine and cook for a minute before adding the heavy cream and the oyster juice. Whisk continuously until simmers. Cook for five-10 minutes. In a stainless steel bowl mix the butter with the flour, then place back into the pot, stirring until it thickens. Simmer for a further two or three minutes. In a medium-sized saucepan cook the potatoes for approximately five minutes. Add to the pot pie, along with the raw oysters and the peas, season with the Old Bay, salt, and black pepper. Spoon into one-cup sized casserole dishes. Serves 6

Puff Pastry

  • 1 pack puff pastry sheets
  • 2 egg yolks

Method of Preparation

Brush the sheet of puff pastry with the egg yolk, then score with the back of a fork. Freeze for one hour until the egg yolk and pastry hardens, then remove from the freezer, let the pastry sit for three minutes, then cut out using a circular cutter. Bake on a greased sheet pan at 375 for 10-15 minutes. Place the individual casseroles of Oyster Pot Pie in the oven at 375 for five-10 minutes, place on the pastry lid, and serve. Serves 6