On Saturday, May 19th, learn how to use the Chesapeake region’s bounty in an easy-to-master, four-course menu taught by chef Janis McLean at her new venue, the Morrison-Clark Inn. Dishes include asparagus soup, crab-chive puffs with arugula, rockfish with a potato galette and corn-truffle sauce and a Maryland-style strawberry shortcake; afterwards, dine on the results, with wine (noon–3 PM; $68 per person; 202-244-3700).