Celebrate spring with a delicious evening at Shilling Canning Company, a modern Mid-Atlantic restaurant where executive chef Reid Shilling serves his take on seasonal cuisine highlighting ingredients from around the Chesapeake.
His specially designed four-course menu and canapes for the event showcase locally sourced, creatively inspired dishes—all in the restaurant’s spirit of sharing the bounties of the Bay region. (The establishment’s name salutes the Shilling family’s canning business in Baltimore.)
Smithsonian Associates’ favorite sommelier Erik Segelbaum, who leads the popular Wine Adventures series, pairs wines with the courses. Chef Shilling and Segelbaum are on hand to talk about the food and drink.
Segelbaum is the former corporate wine and beverage director for Starr Restaurants, a wine journalist and educator, and chief vinnovation officer of SOMLYAY hospitality and private events consultancy.
Menu - Refer to the attached document found in the "Materials for this program" section
General Information
- Please note the price includes canapes, a four-course dinner, wine pairings, and gratuities.
- Please note this menu is subject to change.
- Due to the nature of this menu, not all dietary restrictions can be accommodated. Please contact Customer Service with any questions or concerns about this.
- Additional Update: Registration for this program will end by 5 p.m. ET on Friday, May 10, 2024.
- Refer to our health and safety information for in-person programs.
