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Let’s CAMP at Mark’s – Mark’s American Cuisine Restaurant Experience

Let’s CAMP at Mark’s – Mark’s American Cuisine Restaurant Experience

A scrumptious six course CAMP SAY Tasting Menu was hosted for media friends at Mark’s American Cuisine. During the month of August, Mark’s American Cuisine restaurant will offer a specially-priced Prix Fixe 3-course lunch menu for $29 and a 6-course dinner Chef’s Tasting menu for $75. In addition to enjoying an epicurean adventure at Mark’s, guests will support children from families-in-need with every purchase of the Prix Fixe lunch and dinner. Mark’s will donate $5 from each Prix Fixe lunch, and $10 from each Chef’s Tasting dinner to SAY: The Stuttering Association for the Young.

IMG_4817Chef Mark Cox and his team will prepare several unique Prix Fixe lunch and dinner menus, featuring dishes such as hearth-roasted duck with caramelized mango and summer cherries, and Portobello-crusted halibut with corn polenta and ancho pepper sauce. However our media special tasting included Oyster In Dune which was fried oysters, grilled garlic root, and sea bean. Yes I normally do not eat beef but at Mark’s I had to make an exception, my absolute favorite of the night was the second course Beef & Watermelon: short rib, watermelon, radish, smoked helium, watercress, and cayenne gastrique.

Third course was Quail In Vegetable Garden: Grilled quail, carrots, squash, fennel toffee, pumpernickel earth, and sorrel. The rest of the tasting was dedicated to our sweet craving. A little or rather not so little for everyone. Grilled Peaches and Cream was delicious and so unique with thyme, brioche and honey. Frozen Foige Gras was not for my taste buds but everyone else raved about its flavor. We were sent home with a House made assortment of french chocolates.

Chef Mark Cox has come from humble beginnings in rural West Virginia. At the age of 12 his mother insisted he work at the local resort, Oglebay Park, where he began selling popcorn. And who knew this adolescent summer job would ultimately serve as the catalyst for his culinary career. Working summers at the resort, Mark spent his teenage years learning the fundamentals of the kitchen. Having found satisfaction and fulfillment in the kitchen, Cox ventured to the prestigious Culinary Institute of America in upstate New York to further hone his skills, where he would later graduate at the top of his class.

In 1996 Mark left the Vallone Group, Mark and his wife dreamed to embark on their own journey and of having an independent establishment. While preparing and planning this journey, Mark took up a few teaching projects, and in July 1997, Mark’s American Cuisine opened its doors, and just like Mark’s personal journey, the restaurant has grown and flourished from humble beginnings.

“We are honored to partner with Mark’s American Cuisine. The proceeds from this important program will provide life-changing experiences for under served families, and help send children to Camp SAY: a Summer camp for young people who stutter.” added Noah Cornman, Executive Director of SAY. For more information visit CampSAY.org. To make an August reservation at Mark’s, please visit www.marks1658.com or call 713.523.3800.

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