Guest Speakers

SRPT is pleased to bring you two guest speakers for 2015

Culinary historian Joyce White preparing a historic recipe.

On June 28th from 4:30 p.m. to 6:00 p.m. culinary historian Joyce White will share with us “A Taste of Maryland” featuring some of state’s iconic food traditions such as crab cakes and Maryland Beaten Biscuits.  We’ll also learn about some lesser foods such as Coodies (?) and Peach Fluff.   Joyce’s wealth of knowledge runs deep and she shares her efforts in recreating historical recipes on her blog “A Taste of History with Joyce White“.  A reason we’re very happy to have Joyce speak at the Port Tobacco Courthouse is that this will be an interactive experience.  Not only do you get to learn about Maryland’s food history but, you get to taste it too!  Tickets are on sale now until June 21st at  SRPT members, don’t forget to use the discount code in the Spring newsletter.  Not a member? Join today!

Please note that foods are prepared where potential allergens, such wheat, gluten, soy, peanuts, tree nuts, dairy, and many other food products, are processed.

Author John Wennersten
Author John Wennersten

On October 11th from 2:00 p.m. to 3:30 p.m. author John Wennersten will present “The Almighty Oyster: Food, Fighting and Sensibility.  This presentation traces the evolution of the oyster industry in Maryland from the colonial period to the mid-twentieth century.  John Wennersten details the rise of the oyster from a poor people’s food to a status delicacy. As the desirability of oysters rose, deadly violence broke out among watermen over access to the oyster beds in the Chesapeake Bay, Tangier Sound, and the tributary rivers, leading to the notorious “Oyster Wars.” Tragically, its national and international popularity led to over-harvesting and the demise of what had once been called the Almighty Oyster. The audience will consider how humans use, sensibly or not, the bounty of our natural resources.

Tickets, $15.00 for the lecture only or $40.00 for members / $45.00 for non-members, for the lecture and tasting are available online at


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