Navy Yard modern mid-Atlantic restaurant Shilling Canning Company executive chef Reid Shilling will bid the harvest season farewell with its “Taste of the Chesapeake” dinner this month in collaboration with Baltimorean Chef Spike Gjerde.
On November 18 the dinner begins with a two-night event spotlighting Jon Shaw’s Karma Farms based in Maryland. Similar to their 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.
“I’m thrilled to welcome Spike to our kitchen. I’ve been such a fan of his and I’m fortunate that I had the chance to work at A Rake’s Progress when it first opened,” says Shilling. “We’re happy to have Spike back in the District this month.”
Tickets are $125 inclusive of gratuity. Reservations for November 18 or 19 can be made on Resy. Menus will be released the week of the event on shillingcanning.com; a beverage / wine pairing will be available as well. The restaurant will follow all CDC guidelines with socially distant table settings.
For more information on the “Taste of the Chesapeake” dinner, please visit the Resy event page.