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.