A Cookâ

Up to date A Cookâ prices and menu, including breakfast, dinner, kid’s meal and more. Find your favorite food and enjoy your meal.


If spending some more quality time in the kitchen is on your to-do list for 2015, cooking classes at the Cafe should have something for you. If bringing excellent sustainable produce, meats and dairy into your kitchen, then take a look at the Market Basket Program and CSA.
Our Next Take Home Dinner for Thursday, September 3 is the last week of our Summer Dinner Series The Menu is Chicken and German Dumplings with Hyroponis Red Oak Lettuce Salad, Roasted Autumn Vegetables and Blueberry Bars. This is the first menu of our Fall series. The following 4 weeks are now p
Have Lunch in the Cafe with our Designer Sandwich Menu and Daily Special list with our Splendid Seasonal Soups
Salad Dressings Now Available by the Bottle in the Cafe or through the Market Basket program!
All Natural, Broad Breasted White – $4.75 lb. Natural Broad Breasted Whites are loosely housed, and given no hormones or antibiotics. Sizes: 12-14, 14-16, 16-18, 18-20, 20-22, 22-24, 24-26 (limited availability)
Pastured-Raised Broad Breasted White – $5.75 per pound Pastured Broad-breasted White Turkeys forage outdoors for grass, bugs and worms. Their food and water is outdoors and they have a building to sleep in which also protects them from predators and the
Heritage Narragansett – $9.25 per pound The Narragansett turkey is named for Narragansett Bay in Rhode Island, where the variety was developed. It descends from a cross between native Eastern Wild turkeys and the domestic turkeys (probably
Broad Breasted Bronze – $9.25 per pound Bronze turkeys are the product of crossing the domestic broad breasted white turkeys with wild turkeys. They are a marvelous combination of the copious amounts of white meat that Americans have come

Our Services

for all your Occasions. a Cook’s Cafe Has Proudly Been of Service in Annapolis for the Past 14 Years. We Offer Dine in Or Carry out Lunches, Cater for Small Or Large Meetings Or Events, Teach Cooking Classes and Provide a Distribution Point for Local Farms to Local People.
Take Out Restaurant A Cook’s Cafe offers dine in or take out lunches, Monday through Friday from 7 to 3. Saturdays until noon. Thursdays are Take Home Dinner days. Menu and Calendar available on Take Home Dinner page.
Catering Whether it is a business function or family celebration, A Cook’s Cafe has the menu for each occasion. The Cafe’s Designer Luncheon has been sought after for over 13 years. Ever evolving with new and
The Chesapeake School of Cooking The Mission of cooking classes is quite simple: To assist everyone to be better cooks in their own kitchens. Kitchens are the hearts of the home. They are where families and friends come together. By
Market Basket Program and Community Supported Agriculture The Market Basket Program at the Cafe simplifies the link between local farms, kitchens and your family possible. It has two distinct parts that can operate either in tandem, or individually dependin


Reservations for Take Out Dinner, Classes or Gift Certificates must be made by calling (or emailing) the Cafe Please call 410.266.1511 or email [email protected]

Take Home Meals

Shellfish Seafood Class When: Tue, 3 May, 6:00pm – 8:30pm
Take Home Dinner When: Thu, 5 May, 2:00pm – 6:30pm

Special Mother’s Day Dinner

Special Price: $22.75 per person
Sliced Beef Tenderloin with Tarragon Butter
Fresh Crab Salad
Asparagus Soup
Rosemary Roasted Fingerling Potatoes
Chocolate Fudge Cheese Cake

Thursday, May 12

Alice Water’s Mediterranean Braised Chicken
Hydroponic Romaine Caesar Salad
Spring Vegetable and Quinoa Pilaf

Thursday, May 19

Coconut Shrimp
Spring Miso Soup
Meatless Dirty Rice
Spring Vegetables
Lemon Ginger Cookies

October 15, 2014

A Cook’s Cafe has proudly been of service in Annapolis for the past 14 years. We offer dine in or carry out lunches, cater for small or large meetings or events, teach cooking classes and provide a distribution point for local farms to local people.
We are also proud to have been in the vanguard of the Local Foods Movement in the Greater Annapolis and Maryland area. As Wendell Berry stated, How We Eat, Determines How the Earth is Used. We are dedicated to using it wisely, justly and compassionately.

It Is Time to Order Your Local Turkey for Thanksgiving!

Hello Everyone, For the ninth year, we are offering fresh natural, pasture-raised and heritage birds directly to you from our local Maryland farms. Our program keeps on growing — over 125 turkeys last year! Four types of turkeys are being offered this year:
Heritage Narragansetts
Broad Breasted Bronzes (a hybrid of domestic and wild turkeys)
Pasture-Raised Broad Breasted Whites
All Natural Broad Breasted Whites.

January Cooking Classes

There will be an all day Intensive on Saturday, January 9. And three Vegetarian classes all on Tuesdays, January 19, 26 and February 2
All Cooking Classes at the Cafe are extremely hands-on Demonstration of techniques, including knife skills, is part of the instruction, but the preparation of recipes is performed by attendees. I am of the belief that one only truly “learns” when one doe
To be sure, each class comes with a discussion about food sourcing, where the food comes from we are using in class, how it was brought to our table and by whom It is also my belief that one cooks best, when one has an intimate knowledge of the food one is using. Emphasis is placed on seasonal foods, locality of foods and humanely treated meals
Talk, laugh, learn new things These days when people spend more time watching food prepared on television that they do in their own kitchen, its time we dedicate ourselves to making the kitchen the center of our home


Craig Sewell A Cook’s Cafe and The Chesapeake School of Cooking’s founder, Craig Sewell’s “fusion” business concept of retail, catering and food instruction stems from his many years of experience in the kitchens

Class Schedule

Julia Child Cooking Class When: Tue, 8 March, 18:00 – 20:30
Parent / Child Cooking Class When: Sat, 12 March, 11:00 – 13:00
Julia Child Cooking Class When: Tue, 15 March, 18:00 – 20:30
Julia Child Cooking Class When: Tue, 22 March, 18:00 – 20:30

Tuesday, May 3

Seafood Recipes with Shellfish Day Boat Scallops with Fresh Ginger Sauce, French Creamed Mussels with Saffron, Linguine with Clam Sauce

Tuesday, May 10

Local and Seasonal Seafood Recipes Maryland Crab Cakes. Baked Rockfish, Seafood en Papillot Chicken in Wine

* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant A Cook; directly.

What time does A Cook; open today and its closing time? Hours of operation, working and holiday hours of A Cook; may fluctuate. For detailed hours of operation, please contact the store directly. Find A Cook; near me by using maps, it’s the best store locator.

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