History Happy Hour: The New Chesapeake Kitchen

Cooking with a conscience? It’s not just kale and tofu! Meet a champion of the environment and the local food movement around Maryland’s Chesapeake Bay. John Shields, owner of Gertrude’s Restaurant at the Baltimore Museum of Art, comes to the Museum to talk about his new book, The New Chesapeake Kitchen, and his passion for healthy food flavors and local ingredients. Hutzler’s Cheese Bread and Blue Cat Seafood Hash are just some of the scrumptious recipes in the cookbook featuring “Bay and body-friendly foods” that contribute to a sustainable diet.

John has written four cookbooks focusing on the Chesapeake Bay and coastal cooking, and has traveled the country to talk with local food purveyors. He hosted two popular PBS cooking series and his writings have appeared in a number of publications including The New York Times and the Washington Post. In putting action behind his passion, every spring and fall, John goes to local elementary schools volunteering as a guest chef for the innovative “Days of Taste” program, educating children about the elements of taste and the journey of food from farm to table.

Copies of The New Chesapeake Kitchen will be available for purchase at this event.

History Happy Hours include happy hour drinks and snacks.  The series is sponsored by Therrien Waddell Construction Group.