John Shields will be presenting at the Smithsonian in the S. Dillon Ripley Center, at 1100 Jefferson Dr SW (Metro: Smithsonian - Mall exit) in Washington, D.C. He’ll be explaining 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. He’ll also share some stories that celebrate Chesapeake Bay cuisine and our communal love of the region. He’s bringing along some treats to sample too! “Broom’s Bloom Cheddar and Sausage Potato Puffs “ and his own specialty, ”Old Bay Peanut Brittle”—both recipes in The New Chesapeake Kitchen.

Copies of The New Chesapeake Kitchen will be available for sale and signing. Tickets are on sale here.