Hand-folded pasta with sliced pear and sage in a blue bowl

Maryland’s Eastern Shore

Hedgerow
Dining

Seasonal private dinners & catering

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Chef Jesse TownshendKent County, Maryland

November 19, 2026 · Kent Island, Maryland

Dinner at Chesapeake Manor Vineyard

An autumn five-course dinner

$160 per person Buy dinner tickets ↗

Whipped Ricotta & Roasted BeetsPoached pear, toasted pistachio, white balsamic, grilled sourdough
Seared ScallopSweet corn purée, crispy country ham, charred leek, brown butter vinaigrette
Duck Confit AgnolottiHandmade pasta, roasted shallot jus, sour cherry, aged Parmesan
Red Wine–Braised Beef Short RibCreamy Parmesan polenta, roasted cipollini onions, charred broccolini, lemon gremolata
Brown Butter Panna CottaRoasted pears, pecan praline, maple caramel

Open the original Chesapeake Manor Vineyard dinner menu

Our services

A place at the table.

Filled pasta with sliced fruit on a floral china plate

Private dinners

An evening at home with a menu built around your guests. Jesse cooks and serves each course, from hand-folded pasta to a final bite of something sweet.

Explore a sample menu →

Roasted carrots, sauce, and microgreens on platters ready for service

Event catering

Gather family, friends, or colleagues for a wedding celebration, a vineyard supper, or a holiday party. Plan a seasonal menu around your venue, guest count, and style of service.

Discuss your event →

From our kitchen

Two oysters in their shells on crushed ice — Oysters on ice

Dark noodles with chives and seafood on floral china — Black pasta

Sliced meat with glossy jus, greens, and leeks — From the grill

Thinly sliced fish with cucumber and chile — Fish crudo

Yellow molded dessert with crisp garnishes — The final course

Golden crab cakes with greens on blue plates — Crab cakes

Grilled fillet with black-eyed peas and green sauce — Grilled fish

Thin radishes, cucumber ribbons, herbs, and flowers — Shaved radishes

Braised meat with pea shoots and dark sauce — A plated braise

Hand-folded pasta with greens on white serving platters — Handmade pasta

Fish with a golden sauce, fresh herbs, and crisp garnish — The fish course

Individual desserts with thinly sliced fruit on teal plates — Dessert service

From the kitchen

A sample
dinner menu.

One way an evening might unfold. Your menu takes shape around the season, the occasion, and what your guests love to eat.

To beginRoasted beetsWhipped goat cheese, apple, toasted walnuts
PastaCrab imperial tortelliniLemon butter, chives, crisp breadcrumbs
Main courseBraised short ribCreamy polenta, roasted roots, red wine jus
DessertVanilla crème brûléeCaramelized sugar, poached pear

Hillsboro four-course dinner for two, including scallop, crab agnolotti, lamb loin, and panna cotta. Sample price $800 plus tax for two.

Hillsboro dinner for two ↗

Holiday party menu ↗

Golden Hour five-course tasting menu at KB Market, August 6–8, 2026

Golden Hour · Past dinner at KB Market, August 2026 ↗

Jesse at a catering station with a guest

Meet the chef

Jesse Townshend

Jesse Townshend grew up in Kent County, where his father, Steven, ran the Black-Eyed Susan in Chestertown. In San Diego, Jesse led lunch service at Nine-Ten in La Jolla, cooked at The Fishery in Pacific Beach, and made pasta by hand at Marisi. Both Nine-Ten and The Fishery are featured in the MICHELIN Guide.

A Chef Celebration scholarship took Jesse to the Culinary Institute of America in Napa Valley. He also earned a scholarship to MAD Academy, the Copenhagen-based school for hospitality professionals.

Back home on Maryland’s Eastern Shore, Jesse brings those experiences to the table at Hedgerow. A dinner might begin with pasta he folded that morning and vegetables from a farm down the road.

Event inquiries

Tell us about
your gathering.

Share a few details to start planning with Jesse.

(619) 317-7387