John Shields

Chef John Shields reports in directly from Ireland for a St. Patricks’ Day edition of Midday Eats with Hong and Shields. Traditional irish foods, proper Guinness drinking etiquette, and the great soda bread debate. Then: the other "crab cake” -  Henry Hong educates us on Baltimore’s lesser known seafood delicacies.

Our two entertaining chefs, Henry Hong, food writer for the City Paper and Baltimore Magazine, and John Shields, chef and owner of Gertrude's Restaurant, suggest aphrodisiacal pleasures for Valentine's Day.

It’s Midday Eats with Hong and Shields and just in time for a blustery, cold day and some high-stakes football this weekend, we devote the entire hour to one pot meals. Delicious and flavor-filled creations: from stews to gumbos to casseroles. Chefs Henry Hong and John Shields teach us the joys and simplicity of a slow-cooker (in the morning, you toss a bunch of ingredients that simmer all day at a low heat. At night, you enjoy a delectable, satisfying meal!)  And what playoff game would be complete without some chili?

Midday Eats with Hong & Shields: Henry Hong, food writer for the City Paper and Baltimore Magazine, and John Shields, chef and owner of Gertrude's Restaurant, are back to share some of their favorite recipes of the holiday season.

It’s The Midday Crab Show, with self-described Food Nerd Henry Hong, Baltimore City Paper contributor and chef at Suzi's Soba downtown, and John Shields, chef and owner of Gertrude’s Restaurant at the Baltimore Museum Art. Steamed crabs, crab cakes, crab dip, crab soup, crab fluff - we explore everything you can do with Maryland’s gift to gastronomy.

In one corner, self-described Food Nerd Henry Hong, Baltimore City Paper contributor and chef at Suzi's Soba downtown. In the other, John Shields, chef and owner of Gertrude’s Restaurant at the Baltimore Museum Art. This is Midday’s Fried Chicken Smackdown, with Henry and John fighting it out for the coveted title.