Salad Course: Beet Salad paired with Marotti Brut RosèĬucumbers, Walnuts, Feta, Terrapin Farms Lettuce, Sweet Potato Hay, Citrus VinagretteĮntrée: Steak in a Bowl paired with Woodbridge by Robert Mondavi Cabernet Sauvignon Cantine brought humor and energy to the night while his staff worked seamlessly to keep his students’ glasses full and their plates Instagram ready. Participants reveled in Cantine’s class that included cooking high cuisine as well as a history of how the dish or technique came about. The dining room was set with elegant plates, glasses, and cutlery.

The staff was courteous, thoughtful and exceedingly professional. At that point, donned with aprons, the ladies were led through a night of fun and food education.Įrik Cantine was supported by a great staff of people who work with him. The ladies were then guided into the dining area which was laid out to accommodate the presentation. The evening started with the ladies of AGH JAG ( Atlantic General Hospital Junior Auxiliary Group) meeting at the Poseidon’s Pub Bar. Guests were invited to participate in the tutorial and given a chance to build the salad and dessert courses. Shore Craft Beer accepted an invitation for a special evening where guests were taken “behind the scenes” and taught how three different courses are prepared. Erik carving for crowd in Berlin, MD Erik’s ice sculpture for this year’s Penguin Swim. Depending on your preference - pub fare or high-end cuisine, there is an option that will satisfy any palette or budget.

The Restaurant boasts both pub and dining areas with menus for each. Ocean Downs Casino is known for its slot machines, table games, and horse racing, but did you know world class ice sculptor and chef, Erik Cantine, is the Director of Food and Beverage for Ocean Downs Casino? Erik supervises a wonderful restaurant within the casino named Poseidon’s Pub.

Ocean downs casino food