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2024 Evening for Conservation

Tidewater Inn

101 E. Dover Street, Easton, MD

Thursday June 13, 2024
5:00pm – 8:00pm

Waterfowl Festival Inc. Presents

An Evening for Conservation

Help the Waterfowl Festival bring on summer and our re-launch into the conservation space – if you think you know the work of the Waterfowl, you might be surprised what you will learn with us on June 13! We will showcase some of the work of our conservation partners over the years and hear some exciting new developments for our future.

This dinner is hosted by the Waterfowl Festival to support our Community in Conservation Fund.  Our keynote speaker is Dr. Karen Waldrop, Chief Conservation Officer for Ducks Unlimited, Inc. Enjoy a signature cocktail, complimentary wine and beer selections from 5-6 and the music of local favorite, Greg Wemmer of Three Penny Opera. Guests can interact and engage with past grant recipients, friends, and even  meet Larry the Turtle! Photo opportunities will be available! Then enjoy a seasonal dinner prepared by esteemed Eastern Shore chef, Paul Shiley, alongside the Tidewater Inn culinary team led by Executive Chef Hampton Turner.

 

Attendees are encouraged to mingle, ask questions, and learn more about incredible history and the fifty-three year old mission of the Waterfowl Festival.

 

About Chef Shiley

A native of Baltimore, Chef Shiley found a love of the food industry while working at a neighborhood restaurant during high school. He attended the Baltimore Culinary Institute while being mentored by his Uncle Sam Roggio, Chef of the legendary Miller Brothers. At the age of 24, Chef Shiley became the youngest Executive Chef at the Baltimore Hilton Hotel. In 1991, he settled on the Eastern Shore becoming the Executive Chef of The Narrows Restaurant, a position he held for 16 years. During his tenure, Chef Shiley became intrigued by the local farming community and suppliers where he found a niche crafting dishes inspired by the Chesapeake region.

In 2009, Chef Shiley joined the Tidewater Inn and Hunters’ Tavern as Executive Chef. His culinary career continued to flourish as he later transitioned to the role of Director of Culinary Operations and Executive Chef at The Inn at the Chesapeake Bay Beach Club and Knoxie’s Table in 2015. After a notable career, Chef Shiley retired in 2024, but continues to share his culinary expertise on a part-time basis at The Inn, ensuring balance between retirement and his passion for cooking.

The Waterfowl Festival  Conservation Fund Committee is honored to have Chef Shiley at this event, showcasing his expertise at local cuisine. We appreciate him overseeing our dinner and honoring our commitment to our local natural environment by sourcing local when possible.

About Karen Waldrop

Karen serves as Chief Conservation Officer for Ducks Unlimited, Inc. (DU) and operates as a strategic leader and member of DU’s executive leadership team. As Chief Conservation Officer, Karen leads Ducks Unlimited’s national and international conservation programs including science, sustainability, and habitat conservation operations and the work of four regional offices focused on conservation delivery.  She currently serves on the North American Wetlands Conservation Council, the Neotropical Migratory Bird Conservation Act Advisory Group, advisory boards at multiple universities, the Wetlands America Trust Board, and the National Conservation Leadership Institute Board of Directors.  Karen Waldrop received her Ph.D. in Wildlife Biology/Forest Sciences from Clemson University and both her M.S. in Wildlife Biology/Forest Resources and B.S. in Forest Resources from University of Georgia.

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