Chef Biography
Paul Milne was born in Vermont and raised in Maryland. He started his cooking career at age 15, working at several different restaurants during high school and college. He went to the University of Maryland, and then on to the Culinary Institute. After graduating with honors with Great Chef Jamie Shannon, Chef Paul was made chef/partner of a 200-seat restaurant between Baltimore and DC, called Kings Contrivance.
Six years later, in 1990, he found his dream of a small restaurant on the eastern shore of Maryland called 208 Talbot in Talbot County, and brought the administrator of the Kings restaurant, Candace Chiaruttini, along as his partner and pastry chef.
Great Chefs taped Chef Paul Milne in 1993 for their Great Chefs of the East television series. He prepared an appetizer of Oysters in Champagne Sauce (Great Chefs of the East episode #25); Sauteed Venison Medallions with Sauté of Apples, Celery Root, Shiitakes and Onion entrée (Great Chefs of America episode #128), and a Coffee-Butterfinger Crunch Ice Cream dessert (Great Chefs of the East, episode # 3).
In 1997, Paul and Candace bought the Oaks Waterfront Inn, a 240 year old plantation house a mile away from the 208 Talbot restaurant, so he could concentrate more on the wedding and event business. In 2005, he sold the restaurant business so he could concentrate on the Oaks and today Chef Paul enjoys not being chained to the stove day and night.
Recipes
Oysters in Champagne Sauce ►
Serving: 4 Print Oysters in Champagne Sauce ► By Great Chefs July 30, 2014 The Champagne butter sauce is a perfect foil for the briny flavor of the oysters, and the sprinkling of salty prosciutto and crunchy pistachios adds textural contrasts to the silky oysters. Ingredients Oysters – 20, shucked Champagne Sauce (recipe follows) Prosciutto […]
Sautéed Venison Medallions with Saute of Apples, Celery Root, Shiitakes, and Onion, and Red Zinfandel Sauce ►
Serving: 4 Print Sautéed Venison Medallions with Saute of Apples, Celery Root, Shiitakes, and Onion, and Red Zinfandel Sauce ► By Great Chefs July 30, 2014 Pretty to look at with sweet potato clusters crowning the vegetable sauté and venison medallions, this dish is also rich with silky Red Zinfandel sauce. The venison is relatively […]
Coffee-Butterfinger Crunch Ice Cream
Yield: 1-1/2 quarts Serving: 6-8 Print Coffee-Butterfinger Crunch Ice Cream By Great Chefs July 30, 2014 The ingenious part of this easy-to-make ice cream is the texture and flavor added by the candy bars. Any crunchy candy may be used in place of Butterfingers, or you may adapt the concept to your favorite flavor combinations. […]
Restaurant Information
Phone : 855-789-7827
Address : 25876 Royal Oak Rd, Easton, MD 21601