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Chesapeake Cuisine: Nourishing a Healthier Bay

Evening Program with Tasting and Book Signing

Inside Science program

Tuesday, January 8, 2019 - 6:45 p.m.
Code: 1A0073

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John Shields

In his fourth and newest cookbook, The New Chesapeake Kitchen, Baltimore-based chef, author, and television personality John Shields discusses how championing sustainability, local seasonal ingredients, regional farmers and food artisans, and making seafood, meat, and agricultural product choices that are non-harmful to the environment can bolster ongoing efforts to protect the Bay.

Shields explores how the Bay-related food economy is embracing environmental activism, including fishermen who are revitalizing the oyster industry and creative efforts like the Wide Net Project, which created a culinary demand for the invasive blue catfish species. He also shares stories that celebrate Chesapeake Bay cuisine and the communal love of the region.

Shields, who has been dubbed the “culinary ambassador of the Chesapeake,” is the owner of Gertrude’s restaurant at the Baltimore Museum of Art, served as host of a PBS series focusing on the cooking of the Chesapeake, and another on the food of six American coastal regions.

The program concludes with small bites from The New Chesapeake Bay Kitchen (Johns Hopkins University Press), which is available for sale and signing.

Inside Science

Location
S. Dillon Ripley Center
1100 Jefferson Dr SW
Metro: Smithsonian (Mall exit)