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by Richard Gorelick | March 13, 2013
Evergreen Museum & Library is bringing back "Edible Evergreen," its five-part kitchen garden series with chef John Shields of Gertrude's. The course, which follows three seasons of sustainably growing and preparing fresh organic produce, includes gardening workshops with Gertrude's master gardener Jon Carroll, four cooking demonstrations with Shields, an optional chef's tour of Baltimore's 32nd Street Farmers' Market and a fall harvest luncheon at...
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ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | September 5, 2013
Sun University, The Baltimore Sun's series of seminars led by Sun editors and reporters (including this one), presents The Baltimore Sun Supper Club. Each Supper Club event will include dinner and an informal discussion on dining trends with Baltimore's top chefs, restaurateurs and food authorities. The debut at Gertrude's (Sept. 16, 8-10 p.m.) will be a talk on the farm-to-table movement with Gertrude's owner and executive chef John Shields. Tickets, which include dinner, are $74.99.
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NEWS
By [LIZ ATWOOD] | October 7, 2007
John Shields chef-author-public TV host, is a busy guy. When he's not overseeing the kitchen at Gertrude's restaurant and scouting for local food sources for the restaurant, he's out and about searching for new locations for his Maryland Public Television series, Coastal Cooking. Lately he's been planning new menus to coincide with the Baltimore Museum of Art's new Matisse exhibit, which opens this month. And to top it all off, he's working on a new Chesapeake cookbook. Shields lives in Roland Park with his dog, Babo, and partner and Gertrude's co-owner John Gilligan.
ENTERTAINMENT
by Richard Gorelick | March 13, 2013
Evergreen Museum & Library is bringing back "Edible Evergreen," its five-part kitchen garden series with chef John Shields of Gertrude's. The course, which follows three seasons of sustainably growing and preparing fresh organic produce, includes gardening workshops with Gertrude's master gardener Jon Carroll, four cooking demonstrations with Shields, an optional chef's tour of Baltimore's 32nd Street Farmers' Market and a fall harvest luncheon at...
NEWS
By Stephanie Shapiro and Stephanie Shapiro,SUN STAFF | May 12, 2004
In a Columbia studio kitchen, two Washington state farmers pack up after preparing a luscious bowl of marinated mussels they harvested on Whidbey Island's Penn Cove. As they say their goodbyes, a clambake expert from Belfast, Maine, drops lobsters, corn and other goodies into a big pot. While cameras roll, the chef of Azul, a trendy Miami restaurant, sweeps into the studio from the airport. On a blustery morning, the warmly lighted kitchen set has become a revolving door for the guest chefs who will appear on pilot episodes of John Shields' new show, Coastal Cooking With John Shields.
FEATURES
By Karol V. Menzie and Karol V. Menzie,SUN STAFF | May 12, 1998
A Chesapeake Bay phenomenon will be replacing a Baltimore icon at the Baltimore Museum of Art this summer, if a pending deal is approved by the BMA trustees' executive committee this evening.John Shields, cookbook author, TV cook show host and champion of Chesapeake Bay cuisine, plans to open a restaurant later this year in the space occupied since 1994 by Donna's at the BMA. Shields, a Baltimore native, has written three cookbooks, and his new show, "Chesapeake Bay Cooking with John Shields," is airing on Maryland Public Television.
FEATURES
By Karol V. Menzie and Karol V. Menzie,SUN STAFF | January 21, 1998
Under the bright television lights, Sen. Barbara Mikulski is sitting at a table, wearing an apron and a grin, while cookbook author, restaurateur and soon-to-be cooking show star John Shields stands behind her, chatting.Around the two, a small army of camera operators, sound man, producers, director, still photographers and lighting guy has taken over part of the Camden Club at Camden Yards on a crisp fall day and is laboring, within a network of wires and cables, to shoot another segment of Shields' new show for Maryland Public Television.
FEATURES
By KAROL V. MENZIE and KAROL V. MENZIE,SUN STAFF | April 15, 1998
For a moment, the human whirlwind that is John Shields has come to rest, in the living room of a friend's house in Towson.This Baltimore native who's made good as a chef, restaurateur, consultant and cookbook author has been caught up in post-production work on his first TV series, "Chesapeake Bay Cooking with John Shields," which premieres June 6 on Maryland Public Television.The next day he is off to Washington for the first stop on what will be a seven-city tour to promote the just-published book that is a companion to the TV show.
ENTERTAINMENT
by Richard Gorelick | November 8, 2012
John Shields hosts a Maryland Public Television Appreciation evening at Gertrude's Thursday night. The restaurant will donate 33 percent of its evening's sale to MPT. Reservations are advised. Also, beginning Nov. 10, Gertrude's will now open for brunch on Saturday and Sunday at 10 a.m., one half hour earlier than it had been opening. Follow Baltimore Diner on Twitter @gorelickingood
NEWS
September 27, 2006
EVENTS Cook and tell -- Children can learn to make "Green Eggs and Ham" during an interactive story time featuring the Dr. Seuss book at 1 p.m. Oct. 7 at Port Discovery Museum. Free with admission to the museum. Call 410-864-2678. Cooking with John Shields --John Shields, cookbook author and owner of Gertrude's Restaurant, shows how to bring fall flavors of the Chesapeake region to the home table at 6:30 p.m. Oct. 4 at Wegmans, 122 Shawan Road, Hunt Valley. $10; preregistration required at the store.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | December 28, 2012
If you were choosing an official Maryland sandwich based on popularity, there'd be no contest. The crab cake would beat the soft-shell crab sandwich every time. So, if the General Assembly enacts a bill this session that makes the soft-shell crab sandwich (rather than, say, the crab cake) the state sandwich of Maryland, it would be the biggest state symbol upset since the Wye Oak toppled in 2002. Some Marylanders are supporting the undercrab. "I love them. It is kind of iconic for the region," said John Shields, whose restaurant, Gertrude's, is a citadel of Chesapeake cooking.
ENTERTAINMENT
By Richard Gorelick | December 18, 2012
Gertrude's 10th annual Krautfest is coming in January. Tickets are on sale now for John Shields' two-day celebration of sauerkraut. The first Krautfest, in 2003, was a collaboration between Shields and Tomislav Niksic, who was Gertrude's chef at the time, and was inspired by homemade basement sauerkraut of Shields' grandmother, Gertrude Cleary, for whom his restaurant is named. What began as a small celebration at the restaurant's bar has evolved into a Baltimore dining tradition, a celebration with polka dancing and a full Bavarian menu of locally made sausages, stuffed cabbage, borscht, sauerbraten, spaetzle, winter vegetables and even kraut-inspired dessert.
ENTERTAINMENT
by Richard Gorelick | November 8, 2012
John Shields hosts a Maryland Public Television Appreciation evening at Gertrude's Thursday night. The restaurant will donate 33 percent of its evening's sale to MPT. Reservations are advised. Also, beginning Nov. 10, Gertrude's will now open for brunch on Saturday and Sunday at 10 a.m., one half hour earlier than it had been opening. Follow Baltimore Diner on Twitter @gorelickingood
TRAVEL
By Stephanie Citron, Special to The Baltimore Sun | May 25, 2011
The exploration and discovery of new and exotic sensory realms inspires chef John Shields' zest for cooking. The owner of Gertrude's Restaurant at the Baltimore Museum of Art uses travel to foreign shores to nourish that quest. Often called "The Culinary Ambassador of the Chesapeake Bay," Shields hosts the PBS television series "Coastal Cooking With John Shields" and has written three popular cookbooks on bay cuisine. To say Shields is busy is an understatement, so when he has time to get away, simplicity is key. He finds that and more, in his ancestral home of Ireland.
NEWS
By [LIZ ATWOOD] | October 7, 2007
John Shields chef-author-public TV host, is a busy guy. When he's not overseeing the kitchen at Gertrude's restaurant and scouting for local food sources for the restaurant, he's out and about searching for new locations for his Maryland Public Television series, Coastal Cooking. Lately he's been planning new menus to coincide with the Baltimore Museum of Art's new Matisse exhibit, which opens this month. And to top it all off, he's working on a new Chesapeake cookbook. Shields lives in Roland Park with his dog, Babo, and partner and Gertrude's co-owner John Gilligan.
NEWS
September 27, 2006
EVENTS Cook and tell -- Children can learn to make "Green Eggs and Ham" during an interactive story time featuring the Dr. Seuss book at 1 p.m. Oct. 7 at Port Discovery Museum. Free with admission to the museum. Call 410-864-2678. Cooking with John Shields --John Shields, cookbook author and owner of Gertrude's Restaurant, shows how to bring fall flavors of the Chesapeake region to the home table at 6:30 p.m. Oct. 4 at Wegmans, 122 Shawan Road, Hunt Valley. $10; preregistration required at the store.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | September 5, 2013
Sun University, The Baltimore Sun's series of seminars led by Sun editors and reporters (including this one), presents The Baltimore Sun Supper Club. Each Supper Club event will include dinner and an informal discussion on dining trends with Baltimore's top chefs, restaurateurs and food authorities. The debut at Gertrude's (Sept. 16, 8-10 p.m.) will be a talk on the farm-to-table movement with Gertrude's owner and executive chef John Shields. Tickets, which include dinner, are $74.99.
ENTERTAINMENT
By Richard Gorelick | December 18, 2012
Gertrude's 10th annual Krautfest is coming in January. Tickets are on sale now for John Shields' two-day celebration of sauerkraut. The first Krautfest, in 2003, was a collaboration between Shields and Tomislav Niksic, who was Gertrude's chef at the time, and was inspired by homemade basement sauerkraut of Shields' grandmother, Gertrude Cleary, for whom his restaurant is named. What began as a small celebration at the restaurant's bar has evolved into a Baltimore dining tradition, a celebration with polka dancing and a full Bavarian menu of locally made sausages, stuffed cabbage, borscht, sauerbraten, spaetzle, winter vegetables and even kraut-inspired dessert.
NEWS
By ROB KASPER | September 22, 2004
NAME A STRETCH of North American coastline and a dish served there and chances are good that John Shields has been there, eaten that. From fresh scallops in New England to plump shrimp on the Gulf Coast to fresh halibut in the Pacific Northwest, Shields has stuck his fork in it. For the past two years, Shields traveled the Atlantic, Pacific and Gulf coasts of the United States gathering recipes and anecdotes to put in his new cookbook, Coastal Cooking With...
NEWS
By Ellen Uzelac and Ellen Uzelac,SPECIAL TO THE SUN | August 11, 2004
For most Marylanders, crab seasoning can be summed up in two words: Old Bay. Over the years, the spice has achieved almost iconic status. Crabs without Old Bay? Unthinkable. "We set the trend for crab cooking throughout the country and when you say Chesapeake Bay seasoning, there isn't anything that compares with it," says Crisfield cookbook author Whitey Schmidt. "Besides, I want my lips to burn a little bit when I'm picking crabs." Not to be crabby, but some beg to differ. "Especially here, we're so conditioned that there's only one way to do it," says celebrity chef and author John Shields, who owns Gertrude's at the Baltimore Museum of Art. "It's just not right."
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