Online sale of tickets for the 4th Annual Taste of the Sassafras ends on Wednesday October 1, 2014.
The 4th Annual Taste of the Sassafras held by the SRBC (Sassafras River Business Council) is on Friday, October 10, 2014 under the tented pavilion on the lawn at the Kitty Knight House Inn & Restaurant in Georgetown Maryland from 5 to 9 PM. Tastings available until7 PM. Dancing and entertainment until 9 PM. A cash bar throughout the event is provided by the Kitty Knight House. Entertainment by Kent County’s own One Man Band, Dan Saunders.
The Taste of the Sassafras gives guests an opportunity to try samples from our local restaurants, caterers, and wineries. Some of our featured vendors will be: The Granary Restaurant serving Jambalaya, Galena Pizzaria serving Cream of Crab Soup and Chicken Parmesan, Norm’s Kitchen serving Pot Licker and many others.
Featured wineries this year are Crow Farms & Vineyards and Clovelly Vineyards.
The Sassafras Pass (Single $45/Couple $75) include the food samplings and open bar from 5-7 PM on the featured wine and beer (mixed drinks and non-featured beverages not included, however there will be a cash bar available).
Also available is the River Pass (Single $30/Couple $50) which includes the food samplings and one complimentary drink ticket per ticket to sample the featured beer or wine.
Tickets can be purchased online at srbcinc.org/tasteofthesassafras. They can also be purchased in Galena at Nana’s Niche, Empire Estates and Galena Antiques. Tickets may be available at the door but to guarantee your entry it’s best if they are purchased in advance.
Come and enjoy the sunset over the Sassafras River and views of the picturesque Georgetown Harbor while indulging in culinary treats of our region!
The Taste of the Sassafras is one of the fundraisers for the SRBC with proceeds to be used to help various charitable organizations.
Sunset over Georgetown Harbor. Photo by SG Atkinson
Write a Letter to the Editor on this Article
We encourage readers to offer their point of view on this article by submitting the following form. Editing is sometimes necessary and is done at the discretion of the editorial staff.