360 Water St SE
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 on November 18 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 (price includes gratuity) and reservations for November 18 or 19 can be made on Resy. Menus will be released the week of the event 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.