Chef's Corner

Chef Michael Rork at the Helm of the River House Restaurant

For one partner in particular, renowned Chef Michael Rork, a two-time James Beard appointee, opening up the new River House Restaurant at the Easton Club is an opportunity to create his shining restaurant on the hill.

“This is very exciting, as Talbot County is my home, it is where my wife Betsy and I have raised our sons, and we have a real connection to this area. I feel like I am coming home.”

Chef continued “There are people coming on board, that I have worked with before in other restaurants and the chance to work together again, well”, he paused, “we are like a family”.

“I have opened many places and I feel like this may be one of my last hurrahs.” To be part of this consortium of friends and have this rare opportunity to combine our talents at this picturesque restaurant is the dream of a lifetime.”

‘Chef’, as he prefers to be called, boasts a five star resume including Michael Rork’s Town Dock Restaurant of St Michaels, Jimmy and Sooks of Cambridge and The Harbor Court Hotel in Baltimore.

Originally from Massachusetts, it was his mother Julia who instilled in Michael a love of cooking. Throughout his childhood, every night at 5:30 she faithfully prepared meals for the family, with Michael assisting at her side. At the age 16 he began his restaurant career as a bus boy at Ken’s Steak House and the rest as they say is history. (You probably know Ken’s today for its famous salad dressing sold in grocery stores throughout the nation.)

Recognizing his culinary talents, Ken set Michael up for a Culinary Institute of America course with the promise of an apprenticeship. That was back in the ‘70’s and Michael has been pleasing palettes ever since.

His culinary talents have been appreciated at a Vermont resort, a famous 5 star Italian restaurant in Houston, Texas, his own restaurant in Little Rock, Arkansas (where Bill and Hillary frequently visited), high-end hotels in New Orleans and the Baltimore Inner Harbor.

Regarding the new River House chef comments, “Old and new favorites will be on the River House menu and you could call the cuisine New American,” he adds, sitting in his new office, adjacent to the River House kitchen where fresh champagne-colored paint was recently applied to the dining room walls on the day of our interview.

“Prices will be reasonable. One will be able to order a delicious entree and have a fantastic glass of wine for a fair price.” Entrees will range from roasted chicken with fresh herbs, a grilled flat iron sirloin, sesame seared tuna, various types of salads, delicious burgers, sandwiches, Eastern shore oysters and hand cut, never frozen chicken, jumbo shrimp, fish and chips, to name just a few.

“All food will be made from scratch, 100 %, and I am very proud to say that,” says Chef Michael. “Positively, we will use nothing but all fresh produce. We will buy from local vendors, farmers and watermen.”

An herb garden featuring basil, rosemary thyme, chives, green onions, oregano, Italian parsley and chocolate mint for dessert is being planned for a sunny spot adjacent to the River House. “Oh and pepper plants too,” adds Chef Rork.

During the interview, Chef’s cell phone rings. Pulling it out of his top pocket, a friendly ‘hello-to-an-old-buddy-like camaraderie’ voice appears and he relaxes back into his chair. “Yes, I know,” he says, “You only get one chance to get it right.” “Yes” he says with a pause, “yes, yes,” he nods into the phone.

“Excuse me,” he says to me as he closes his cell phone, ending the conversation. “That was an old friend, from Baltimore, a wine expert, just checking in.”

It is quite obvious, from the multitude of calls from past restaurant friends that Chef Michael Rork’s new venue is quite the buzz about town.