A Taste Of Chesapeake

Navy Yard favorite Shilling Canning Company and executive chef Reid Shilling will bid the harvest season farewell with its "Taste of the Chesapeake" dinner this month in collaboration with fellow Baltimorean Spike Gjerde. The dinner kicks off with Chef Gjerde for a two-night event spotlighting Jon Shaw’s Karma Farms based in Maryland. Similar to previous collaborative dinners, Shilling and Gjerde will design a menu together using local and seasonal ingredients from within the Chesapeake Bay region and a portion of the dinner’s proceeds will benefit a charity of Gjerde’s choice. Tickets are $125 and menus will be released on shillingcanning.com and a beverage/wine pairing will be available as well.  The restaurant will follow all CDC guidelines with socially distant table settings. Dinner will be served from 5:30 p.m. to 8:30 p.m. For more information on the dinner please click here or order takeout via Tock.