For many years, Harris says, white customers flocked to kitchens manned by black chefs. And yet, painfully, the contributions of black cooks have been all but erased from Maryland’s history books. She tries to correct his wherever possible, drawing attention to their achievements and contributions. She tells the story of John R. Young, a renowned caterer who worked at the Elkridge Hunting Club. Young later managed a restaurant that served, according to an ad, “the best meals in any downtown restaurant.” His specialty, naturally, was Maryland terrapin.