Come down to the beautiful Sandy Springs Museum for an evening of tall tales and culinary inspiration with John. The museum, located at 17901 Bentley Rd., Sandy Spring, MD 20860, is a catalyst for community building by allowing opportunities for community-driven creative engagement in a range of cultural arts.
John 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.
Sprouting The New Chesapeake Kitchen
John will be presenting and signing books at this private benefit for the Eastern Shore Land Conservancy in Easton, MD . The event is hosted by Ryan Groll of Easton’s delightful locavore dining spot, Eat Sprout.
John will be on the panel at the Smithsonian Science for Global Goals during their evening presentation. The moderator will be Dr. Carol O’Donnell, SSEC Director, Smithsonian Science Education Center. John will speak on the conservation of the Bay and be joined on the panel by Chef Joan Nathan and Nazrat Mirza, Pediatrician, Children’s Hospital.
John will be appearing at the Pikesville Library, 1301 Reisterstown Rd, Pikesville, MD 21208, on this Wednesday afternoon to share some culinary stories and some tall tales from around the Bay, and to discuss his book The New Chesapeake Kitchen, a blueprint for sustainable cooking in the 21st century.
Due to the Federal Government’s shut down, John’s evening at the Smithsonian has been postponed. We are rescheduled for February 25, 2019 - IF all goes well in Washington!
John 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 explaing 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 the communal love of the region. He’s bringing along some small bites to sample of new recipes in The New Chesapeake Bay Kitchen, which will be available for sale and signing. Tickets are already on sale here.
Right in his beloved Charles Village, The Village Learning Place, at 2521 St. Paul Street, has always held a very warm spot in John’s heart. VLP is an independent non-profit library that houses educational programs, enrichment opportunities, and informational resources for the Charles Village neighborhood and Baltimore’s Inner City. John’s looking forward, as always, to being with friends old and new again this year for their Wednesday evening program in December. He’ll be bringing along some Holiday Treats for everyone, giving an educational presentation on “Bay and Body Healthy Eating,” and signing copies of The New Chesapeake Kitchen for the folks on your Christmas lists.
Hey all our Eastern Shore Friends!
John will be in Cambridge for the annual Old Fashioned Christmas celebration this year! Come on over, say “Hi,” and enjoy lots of Holiday Favorites at the Artisan Gourmet, at 412 Race Street - right next to The Wine Bar. John will be on hand for the evening’s festivities and signing copies of The New Chesapeake Kitchen - just in time for gifting!
John and Chef Doug Wetzel will be showing you how to create the very best Thanksgiving side dishes in segments airing all morning on Thanksgiving Day. They’ll be demonstrating a couple recipes from The New Chesapeake Kitchen — “Sauerkraut with Apples” and “Charlottetown Farm Swiss Chard and Goat Cheese Gratin.” Check in throughout the morning!
How do you know when you've truly succeeded? The answer is when the Baltimore Improv Group invites you to have your life memorialized in a series of made up, totally unprepared comedy scenes celebrating you! Come join a hand picked cast of BIG's best improvisers as they comedically revere what they’ve identified as one of Baltimore's most important movers and shakers.
John will be interviewed by host Richard Gorleck, former Baltimore Sun restaurant critic, and then the cast will act out a scene depicted in John’s responses.
At The BIG Theater 1727 North Charles Street, Baltimore, Maryland 21201.
All BIG Shows are FREE!
The National Press Club Journalism Institute is once again partnering with landmark local book seller Politics & Prose, at 5015 Connecticut Ave NW, Washington, DC, for a night of pols, pundits and prose. John will be joining a host of other authors at the 41st annual National Press Club Book Festival.
The Capitol region’s premiere holiday book event, The Book Fair is a fundraiser for The National Press Club Journalism Institute, a 501(c)3 charitable organization, which advances journalistic practice by equipping professionals with the skills and competence to innovate, leveraging emerging trends, recognizing leaders and innovators, mentoring the next generation of journalism and communications professionals, and advocating for a free press.
Authors will be on hand to talk to their fans and sign books at this most exciting literary event. Patrons can browse for books at the Club’s headquarters from 5:30 to 8:30 p.m. Tickets are $5 for NPC and Politics & Prose members; $10 public. Tickets will be sold online and at the door.
John will once again be one of the Cook-Off judges at this annual event at the St. Marys County Fairgrounds in Leonardtown, MD. Home of the National Championship Oyster Shucking Contest and the National Oyster Cook-Off, this is a “don’t miss” event for the whole family—young and old! After the judging at 2pm John will be on hand to sell and autograph copies of The New Chesapeake Kitchen.
John will be at the Mountain Road Branch of the Anne Arundel County Library in Pasadena, MD at 2pm to sell and autograph copies of The New Chesapeake Kitchen from 2 - 3pm. For library staff only - sorry.
John will appear on WUSA9’s “Great Day Washington.” He’ll be showing folks how to make his “Wide Net Blue Catties,” a new take on the ubiquitous Baltimore “coddie.” John uses house-made salt-catfish to transform this nasty invasive species into a tasty regional fish cake.
John will appear at noon on the Food for Thought stage in front of the Kaufman Pavilion on the Key HIghway side of the Inner Harbor complex. He'll be demonstrating how to make salt catfish and giving out samples of his "Wide Net Blue Catfish Catties," a recipe from his recent book - The New Chesapeake Kitchen. The recipe makes use of a troublesome invasive species, the blue catfish, that plagues the Chesapeake. John will explain the mission of The Wide Net Project - an important effort that helps to lessen the impact of the blue catfish, while feeding those in need in the Baltimore/Washington Dc region.
Following John on the stage that afternoon will be his guests: Renee Brooks Catacalos, author of The Chesapeake Table - Your Guide to Eating Local, at 1pm; Chef Virginia Willis, author of Secrets of the Southern Table - A Food Lover’s Tour of the Global South, at 2 pm; Cathy Barrow, author of Pie Squared - Irresistibly Easy Sweet & Savory Slab Pies, at 3 pm; and at 4pm John will join Tom Pelton, host of the public radio program "The Environment in Focus," for a conversation on how our food buying choices affect the environmental health of our region.
You can download a copy of the Festival map here.
John will be joining other writers at a book signing event at the inaugural Chesapeake Food Summit in Washington D.C. during the Whole Foods Market Good Food Reception at Union Market. Hosted by the Washington Regional Food Funders, the Summit is bringing together 250 leaders from across our region’s food system to honor the progress that has been made, highlight the gaps that remain, and articulate a common vision for our food system. WRFF envisions an equitable food system in the Greater Washington region which makes good food available to all, harms none, nourishes bodies, communities, and ecosystems, and provides all involved in the supply chain with a livable wage.
Copies of The New Chesapeake Kitchen will be available for sale.
At both 7:45 in the morning, and at 5:45 in the evening, John will be on "The Environment in Focus" program with NPR radio host Tom Pelton, author of The Chesapeake in Focus, Transforming the Natural World.
WYPR 88.1 FM in Baltimore
WYPO 106.9 FM on Maryland's Eastern Shore and in Delaware
WYPF 88.1 FM in Frederick
WMUC 88.1 FM in College Park
Celebrating John's newest book, The New Chesapeake Kitchen, Gertrude's is hosting bimonthly cooking classes at the restaurant on select Saturday mornings with John and Executive Chef Doug Wetzel. Each class features several cooking demonstrations followed by a lavish sit down luncheon of the dishes created. John always invites one of his favorite local food purveyors and highlights their products. This month their guest will be Pam Miller of Baltimore County's Charlottetown Farm. Charlottetown is a family-owned farm specializing in fresh artisan goat milk products and Pam is bringing along a couple adorable baby goats for extra entertainment!
John Shields and Gertrude's host the largest fundraiser for The Gay, Lesbian, Bisexual and Transgender Community Center of Baltimore and Central Maryland. John will speak along with special guests including emcee WJZ-TV Anchor Jessica Kartalija, Baltimore City Mayor Catherine Pugh, Baltimore Pride Parade Grand Marshall and “The Voice” finalist Davon Fleming, and Miss Gay Maryland USofA Summer Knight.
Now in its twelfth year, Twilight on the Terrace is a Baltimore Pride tradition: a spectacular night of food, fun, and community in anticipation of another great year of Baltimore Pride. Twilight on the Terrace helps support more than 40 community programs that reach more than 800 people monthly.
John will be joined by McKay Jenkins, whose most recent book is Food Fight: GMOs and the Future of the American Diet; Rona Kobell, moderator, science writer and editor at Maryland Sea Grant and a reporter for the Chesapeake Bay Journal; Charlotte Proctor, Program Manager at Civic Works Real Food Farm; and J.J. Reidy, an entrepreneur, global food activist, and urban developer, who has helped guide social enterprises in Baltimore, Milan, Ethiopia, and Peru.
Reserve to sign-up for supper at 6:00 p.m. for $10 per person.
There is no cost and no sign-up to attend the lecture only.
John once again will be one of the judges at the big Oyster Cook-Off at the St. Marys annual Festival. This is a truly whopping festival - try to get there if you can!
The 50th National Oyster Festival at the county fairgrounds in Leonardtown, MD. It's one of the oldest in the Chesapeake region. “It was a one day event back in the late ’60s and early ’70s,” said David Taylor, former festival administrator. “At the first festival, they claimed they had 1,000 people, and it was $2 for all you could eat.”
The festival now draws approximately 15,000 people, with more than 75 artists and nonprofit organizations showcasing displays and items for sale, including oysters prepared in just about any way possible. There many activities for children, including small carnival rides, and a nonstop variety of live music on two stages.
Directions to the fairgrounds: http://usoysterfest.com/page/directions
John will be showing folks how to make the quintessential Maryland Crab Soup at the annual Gaithersburg Book Festival. He'll be demonstrating his "Ms. Jean's Crab Soup" at 1 pm on the Rachel Carson stage. Afterwards he'll be signing copies of The 25th Anniversary Edition of Chesapeake Bay Cooking in the Authors' Signing Tent.
Look for John at the River Hill Farmers' Market on Saturday, May 14. John will be on hand for the Grand Opening of this new Farmers' Market at the River Hill Garden Center in Clarksville. He'll be meeting & greeting, and doing a live recipe demonstration of Back Creek Inn's Crab Quiche at 11 that morning.