Restaurant
In 1935, chef Reid Shilling‘s great-uncles founded the Shilling Canning Company in Hampstead, Maryland. The business preserved produce like sweet peas, tomatoes, and corn from their family farm and others.
Now, Shilling is opening his own Shilling Canning Company. This one, however, will be a restaurant centered around Mid-Atlantic cuisine. It’s slated to open on the ground floor of the Arris Apartments at The Yards development in Navy Yard by early 2018.
The Baltimore native is no stranger to Mid-Atlantic cooking, having previously worked as a sous chef at the Dabney. But whereas chef Jeremiah Langhorne‘s cooking has southern roots from his time at McCrady’s in Charleston, Shilling’s background leans more French and Californian. His resume also includes time working for famed chef Thomas Keller at Bouchon Bistro in Yountville, California.
The oft-changing seasonal menu at Shilling Canning Company will consist of a mix of entrees and share plates, although Shilling doesn’t have specific dishes in mind yet. “It’s mostly about finding the best product and figuring out what to do with it,” he says. “That’s more that California mentality.”
