No Thyme to Cook: Bay Cuisine Reimagined

What You Will Learn

We are excited to welcome groundbreaking chef, author of the original Chesapeake Bay Cookbook, owner of Gertrude’s Chesapeake Kitchen at the Baltimore Museum of Art and PBS television host, John Shields to the NTTC kitchen. His expertise in Maryland food traditions sheds light on the virtue of eating seasonal food grown locally, through recipes that highlight the Chesapeake Bay region's bounty and cooking style, an integral part of the mission at his non-profit, Our Common Table. In this special class, Chef John will divulge some of his insights into strategically supporting Maryland-based watermen, farmers, and small businesses with delightful farm-to-table eating.

Menu

• Blue Catfish "Cattie" complete with instructions on making "salt cat",

• Wild Caught Shrimp, Maryland Crabmeat & Rockfish Stew - a Chesapeake-style bouillabaisse,

• Black Rock Orchard Slab Pie,