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In this companion cookbook to the 26-part public television series, take a delicious tour with John Shields along the Chesapeake's 4,600 miles of pristine coastline and through the bountiful farmlands of Delaware, Maryland, and Virginia.
With Shields as your guide, drop in on the locals, who, for generations, have made this region one of the most popular destinations on the East Coast. Visit Crisfield, home to the Miss Crustacean beauty pageant, where you can sample the crispy, sweet, fried soft-shell crabs. Don't miss the rambunctious two-day chicken festival on the Delmarva Peninsula, where "there's a whole lot of frying chicken going on." And, since Shields always loves a party, you'll join the Biddlecomb family for a real Virginia-style Fourth of July, where the menu includes Miss Lorraine's Barbecued Chicken, Lady Liberty Seafood Salad, and Pickled Watermelon Rind. And you can't leave Baltimore without visiting Little Italy to share a meal of Rockfish Braised in Gravy with home cook Carmella Sartori.
John Shields is a chef, a television host and an author. His popular restaurant, Gertrude's, has been thriving at the Baltimore Museum of Art since 1998. Called the "Culinary Ambassador of the Chesapeake Bay," John has written three popular cookbooks and hosted two television series on the cuisine of the region.
TIME & DATE
Wednesday, January 17, 2018 - 2:30pm