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Spike is a very big thinker, says Gjerde. I was more about how I wanted people to feel when they were dining at Woodberry. I wanted the food to feel like it did when I was growing up. To this day, Gjerde's mother's recipe for deviled eggs and another for cast-iron chicken remain quintessential items on the menu The market/restaurant trend continues as Spike and Amy Gjerde, the husband-and-wife team behind Woodberry Kitchen/Artifact Coffee/Shoo-Fly, prepare to open their butchery/restaurant in Baltimore.If the name Parts & Labor sounds familiar in DC, it is: the Neighborhood Restaurant Group coincidentally picked the same moniker for its eatery attached to Red Apron Butchery Penn Quarter, before. Spike Gjerde is a chef and restaurateur dedicated to creating a viable local food economy in the Mid-Atlantic with the Chesapeake Bay at its center. Based in Baltimore and having expanded to Washington, D.C. in 2018, he leads a team of nearly 300 across six locations including Woodberry Kitchen, Artifact Coffee, Bird in Hand, Parts & Labor. Spike Gjerde has been a prominent part of Baltimore's restaurant community since he opened Spike & Charlie's with his brother in 1991. Along with his wife, Amy, Spike opened Woodberry Kitchen.

Flying Solo - Baltimore Magazin

  1. Polyoka has been with Woodberry Kitchen and James Beard Award-winning chef, Spike Gjerde, As a partner with Gjerde and his wife, Amy Gjerde, Polyoka has helped lead growth, design and.
  2. Meet Spike's Makers. 1. Rob Miller— Distillery Lane Ciderworks. Each year Spike Gjerde's favorite Christmas present is Rob Miller's box of a baker's dozen of apples. Inside might be a.
  3. Chef Spike Gjerde has opened his long awaited farm-to-table restaurant in Clipper Mill. The wife and I went there last night and were shocked at the full dining room, given the restaurants out-of-the-way location. No matter though, we had made reservations and were seated promptly in the loft ove..

More Details on Parts & Labor, From the Woodberry Kitchen

The day he graduated from Middlebury College, Spike Gjerde, a lifelong lover of pranks, staged his pièce de résistance in front of the Old Chapel administration building. In the wee hours of the morning, Gjerde and a friend scrambled up a towering tree, leapt onto the building's deeply pitched slate roof, strung ropes around the historic clock tower, and made their way down, at one point. Photo by Maria Linz Photography. I guess I've known Spike Gjerde about eight years now, since a little before the time of Woodberry Kitchen's opening in 2007. In my full-time job as alumni director at a local independent school, I was looking for a place to have an alumni gig Evangelos Spiros Spike Mendelsohn (born December 15, 1980) is a Washington, D.C.-based chef and restaurateur best known as the fifth-place finisher of the fourth season of Top Chef, which aired 2008-2009. He is the chef and owner of multiple restaurants: Good Stuff Eatery, Santa Rosa Taqueria, and We, The Pizza in Washington, D.C. In the summer of 2017, Mendelsohn closed his restaurant.

Whereas James Beard Award-winning restaurateur Spike Gjerde typically maintains a laser-like focus on all things Chesapeake Bay, he and his restaurant team are shining a light on a more local attraction — Baltimore's Inner Harbor — with new waterfront, wood-fired eatery, Sandlot. The intentionally temporary restaurant/beach bar that's cropped up between Harbor East and Fells Point is. Obamas Try Out Gjerde's New Joint. Wednesday, Jan. 17, was Michelle Obama's 54th birthday. According to several sources, the former first lady was taken out to dinner by loving husband Barack at A Rake's Progress, Spike Gjerde's new restaurant in the Line Hotel in Adams Morgan. They also went to a play Spike Gjerde Takes His Obsession With Local Sourcing Beyond Baltimore The James Beard Award-winner opens A Rake's Progress in D.C. this fall by Lisa Elaine Held Sep 19, 2017, 9:29am ED Wicked Sisters will be run by a team that includes Charlie Gjerde, the brother of James Beard Award winner Spike Gjerde, of Woodberry Kitchen fame; Charlie Gjerde's wife, Lori; their business. Amy Gjerde is the co-owner of Woodberry Kitchen with Spike Gjerde - who just so happens to be the executive chef and, as the last name might have denoted, her husband. Amy also has Celiac disease, but that's not stopping her from living the good - and delicious - life. Five Places You Won't Miss The Gluten: Amy Gjerde 1. Gluten-free pasta is.

Spike and Amy Gjerde, the husband-and-wife team responsible for Woodberry Kitchen, Artifact Coffee, and Shoo-Fly, opened Parts and Labor in April, and they welcome guests into the production area. With a six-person butchery team, led by head butcher and executive chef George Marsh, the heart of the restaurant is the production butchery, which. Upon entering Baltimore with our Charles Village + Harbor Point locations, we were immediately drawn to the multiple restaurants headed by local chef, Spike Gjerde (Woodberry Kitchen, Parts & Labor, Artifact Coffee, Grand Cru + our Nine East 33rd neighbors, Bird in Hand). Spike's mission has long been to provide a network of dining options that. Canningshed, the utilitarian side project of Spike Gjerde, offers a twenty-first century take on the Chesapeake Bay's once-thriving canning industryChesapeake Pantry You'd need the imagination of Andy Warhol to see the sex appeal of canned food—to say nothing of the facility where it was processed and stored. Down the steel stairs of a collaborative warehouse next to railroad tracks in. Updated Nov 16, 2019, 8:38am EST. Baltimore Chef Spike Gjerde, who made his way down to Washington in 2018 with a fine dining restaurant in the Line D.C. hotel, plans to establish a much bigger.

Chef Spike Gjerde's easy fried rice recipe is a great clean-out-your-fridge meal. You can make it with chopped bacon and whatever vegetables you have on hand. Get the recipe on Food & Wine Woodberry Kitchen won't open its doors for another two hours, but for Chef Spike Gjerde the pressure is on. There are vegetables to prep, the day's menu to finalize, and his forty pounds of Alaskan sockeye salmon is still on its way. The restaurant specializes in cuisine made from local and sustainable ingredients. Chesapeake Quarterly, Maryland Sea Grant's quarterly magazine, reports on. Two-time Beard finalist Spike Gjerde and wife Amy run this famed farm-to-table Hampden restaurant known for Chesapeake Bay oysters, seasonal flatbreads and a house-made Snake Oil hot sauce. But Goldman's choice on a dessert-themed The Best Thing I Ever Ate? The seriously decadent CMP, short-hand for chocolate, marshmallow and. Spike Gjerde Champions Local Food Economies: 8 Mid-Atlantic Makers to Know They are the highlights of the 45 varieties Miller and his wife grow on their 95-acre Maryland farm, 20 of which they. Gesturing to chefs Gjerde and Fischer, Nixon said, We are so lucky today because we have two awesome guys, who have come from far and farther. Spike and his wife, Amy , have made an incredible contribution to Baltimore; they have gone into areas at the moment of revitalization and done something from the ground up to make a contribution to.

7 Exciting New DC Bars and Restaurants to Try This Weekend

Chef Spike Gjerde of Woodberry Kitchen - Biography

Spike Gjerde - Principal - Foodshed LinkedI

  1. Owners Spike and Amy Gjerde are committed to providing our guests with exceptional service and fare, earning Woodberry Kitchen recognition by Bon Appetit, The New York Times, and Gourmet. We are excited to serve you this spring and summer in our dining room and on our patio. Thank you for your support, we look forward to taking care of you soon
  2. The Short Order: Chef Spike Gjerde's Guide to Baltimore. Baltimore? Believe it. Charm City's most celebrated chef lets us in on the spots you're missing, from the best place to split a pitcher of.
  3. g synonymous with Baltimore. The chef-owner of Woodberry Kitchen, the locally-sourced restaurant in Clipper Mill, opened his most recent offering, Parts & Labor, in Charles Village back in 2014. Little brother is housed in a former garage, features an open-flame hearth as the heart of the kitchen, and a retail shop.

A Rake's Progress is a wood-fired American restaurant led by Chef Spike Gjerde and mixologist Corey Polyoka. They also host the lobby coffee bar, The Cup We All Race 4. James Beard finalist and DC local Erik Bruner-Yang, of Maketto, introduces two restaurant concepts, Brothers and Sisters and Michelin Bib Gourmand-awarded Spoken English Then: Chef Spike Gjerde takes his farm-to-table commitment to the next level. Since then: Gjerde recently opened butcher shop-slash-restaurant, Parts & Labor . Cook this: Spiced Pear Flatbreads. Native son Spike Gjerde and wife Amy, a former pastry chef, have a welcoming, warmly lit establishment that is so committed to local agriculture, it makes you want to put on a plaid shirt and talk crop rotation. Start with an order of the fresh cheese curd flatbread, topped with Maryland-grown fish peppers cultivated specifically for the.

40 Under 40: Corey Polyoka, Foodshed LLC - Baltimore

  1. [Photos: Tim Ebner/Eater.com and Sweetgreen] It might be a stretch to think of DC's chefs as rock stars, but don't tell that to Rogue 24's R.J. Cooper. His food went side-by-side with musical..
  2. Run by husband-and-wife duo Kyle and and you've got the soon-to-be-opened Line D.C. Woodberry Kitchen's Spike Gjerde and Maketto's Erik Bruner-Yang have teamed up to bless the.
  3. d: feeding his family and his community with products found only in the Chesapeake region. Local sourcing has since become cliché, and the farm-to-table movement has morphed into a marketing phrase
  4. 6. level 1. UncleKielbasa. · 5y Roland Park. I describe Baltimore as a small town with big city problems. It has a homely feel (you're going to hear smalltimore a bunch) and it's like a village. A village with a shitload of guns and drugs. Baltimore has its good and bad areas, but they're very well mixed together
  5. My wife and I tend to skew towards DC whenever we want to go out - whether it's dinner, drinks, or meeting up with folks. There are exceptions to the rule though; some fantastic finds in Baltimoreyou just have to know where to look. Woodberry Kitchen and its chef, Spike Gjerde, are well known to the culinary scene at this point
  6. And after two short years, his products have already landed in the hands of lauded chefs, such as Sean Brock of Husk in Charleston and Spike Gjerde of A Rake's Progress in D.C., as well as the test kitchens of magazines like Food & Wine, Martha Stewart, and Bon Appétit

Winner of this year's James Beard Best Chef: Mid-Atlantic, Chef Gjerde looks to the Chesapeake region for ingredients and inspiration, and an entire section of the menu is devoted to locally sourced oysters. Opened ∕ October 2007. Average Check ∕ $75. Chef/Owner ∕ Spike Gjerde. Moro Wilmington, Delawar Experience the culinary prowess of acclaimed chef Spike Gjerde at A Rake's Progress in The LINE Hotel. The James Beard Award-winning chef's airy, mezzanine-level restaurant is devoted to sourcing Mid-Atlantic ingredients, which are cooked to perfection in the large wood-fired hearth. From the husband-wife team of Carey and Yuan Tang, the. Spike Gjerde opened Woodberry Kitchen with his wife in 2007, sourcing only local ingredients for the food, but a year later started to begin eliminating the majority of the citrus served in both food and drink, replacing it with verjus made from unripe grapes at Black Ankle Vineyards in Mt. Airy, Maryland, a scant 30 miles or so from Charm City. The result is a bright, tangy, not-unlike.

by Spike Gjerde/Woodberry Kitchen/Baltimore MD. This recipe calls for Old Bay or a housemade spice equivalent; Spike's spice recipe is also below. Steamed crabs: 4 dozen large blue crabs from the Chesapeake Bay 4 bottles of beer + water Old Bay or your secret recipe to taste. Pour beer into a crab steamer/large pot with insert At the Chesapeake-focused restaurant in The Line Hotel, the biodynamic and organic wines on sommelier Felicia Colbert's list reflect the philosophy of chef Spike Gjerde. The term 'natural' is still fluid but generally refers to growing practices, winemaking techniques and resulting flavors, Colbert says Woodberry Kitchen, Baltimore Chef Spike Gjerde doesn't even use olive oil here, because it's not local. He's someone who really buys mid-Atlantic, and jumps through hoops to make a point They shared those clippings with Spike Gjerde, the owner and chef behind Baltimore's farm-to-table restaurant Woodberry Kitchen, who catered the exhibition's opening. A lot of things that we're trying to do, some of the clearest guidelines on how to do it are 100, 200 years old, Gjerde says

Rogue Sessions with Spike Gjerde Photo courtesy of Angie Salame I write this while in a full blown food coma (#foodieproblems) with a delightful pain and taste bud/sensory overload, but more over, faced with writer's dilemma, trying to find a way to describe the past four hours of absolute mastery that just went down at Rogue 24 Spike Gjerde, a Baltimore native and winner of a James Beard Award for best chef, goes hyperlocal once more in D.C. -- so local, in fact, that don't bother asking for a wedge of lemon to squeeze.

Chef Spike Gjerde of Woodberry Kitchen in Baltimore has devised a great weeknight clean-out-your-fridge dinner, cooking with whatever vegetables he has on hand. Gjerde makes the meal completely gluten-free for his wife, who has celiac disease: He adds a splash of wheat-free tamari instead of soy sauce A Rake's Progress, Washington DC: See 93 unbiased reviews of A Rake's Progress, rated 4.5 of 5 on Tripadvisor and ranked #392 of 3,319 restaurants in Washington DC Maryland with talented chefs such as Charleston's Cindy Wolf, Spike Gjerde of Woodberry Kitchen,David McCallum of the Tilghman Island Inn and Rob Plant of Blue Wind Gourmet. Maryland Farm & Harvest 30 Minutes, 2013 home, and Dr. James Boyd and his wife Jennifer hav ments, including his late wife Sue's family farm, The Good Luck Farm, located in Dorchester County. A conservation easement protects the forest habitat for the once federally listed endangered Delmarva Fox Squirrel, as well as hundreds of acres of productive agricultural land. Saathoff is a life-long farmer and proponent of farmland preservation A Design Lover's Guide to Washington, D.C. For years, the reputation of our nation's capital hinged on politics, monuments, steakhouses, and, of course, scandal. But recently, Washington, D.C.

Spike Gjerde Champions Local Food Economies: 8 Mid

My wife and I went with another couple. Our table was large enough to fit 2, but we were forced to try to fit 4 to eat. Many of the same problems listed in other reviews. Martini's were weak as were the other mixed drinks. Took 15-20 minutes to find the wine (1/2 bottle - $35.00; sheesh!) Grand Prize Winner: Mark Witt Giuseppe's Italian Restaurant Frostburg, Maryland Runner up: Jes Clay BarMonkey Frostburg, MD People's Choice Award: Pablo Solanet Firefly Farms Creamery & Market.. A few other such tours have followed. Herman also takes a peninsula-promoting PowerPoint show on the road, such as to Baltimore's Woodberry Kitchen, whose James Beard Award-winning co-founder, Spike Gjerde, is now connected with a half-dozen farm-to-table eateries. Shore offerings are slowly starting to pop up on mainland restaurant menus The talent: James Beard Award winner Spike Gjerde of Woodberry Kitchen in Baltimore. The food: Consider this a sister concept to the chef's Charm City charmer. Rustic yet refined fare is forged from mid-Atlantic ingredients - and many are cooked over the wood-fired stone hearth The best food trend on 2017/The worst? Best: I've long appreciated when the kitchen creeps into cocktails—call me a sucker for a beet cocktail or anything with Chinese Five-Spice—but this trend seems to have picked up steam in 2017.The best drink I sipped this year was the Stealing Tomatoes from the Garden of Eden at Dram & Grain

Woodberry Kitchen, Chef Spike Gjerdje's Farm-To-Table Gem

Rooster and Owl Restaurant 2436 14th Street NW, Washington, DC 20009 202.813.3976 www.roosterowl.com Wed 10/02/2019, 08:15p-10:15p During my last visit to DC, the fine folks at Bresca named Rooster & Owl when I asked them for restaurant recommendations, so here I am. The Columbia Heights eatery is the work of Executive Chef/Owner Yuan Tang and his wife Carey Tang (née Russell), and apparently. Housed in a former neoclassical church, this buzzy newcomer in Adams Morgan is nothing short of a stunner. Many of the original features have been thoughtfully reimagined—the church organ pipes, for example, are now the lobby's provocative chandelier—and there are five restaurants and bars helmed by local chefs Spike Gjerde and Erik Bruner-Yang Food Network host and cookbook author Alton Brown hosted the James Beard Foundation's 2015 awards ceremony at Lyric Opera of Chicago on Monday, May 4. In addition to the categories below, the James Beard Foundation also honored America's Classics, presented by Brand USA

The 10 Dishes That Made My Career: Spike Gjerde of

In this year's list of the top 102 new hotel openings around the world, the U.S. lays claim to 26 hot properties, including some surprises in smaller cities (hello, Surfside and Amenia!) and a. I experienced wage theft at Woodberry Kitchen, owned and operated by Spike Gjerde, where we tipped out a portion back into the house, so back into the pockets of its millionaire owners I have worked as a bartender, server and as support staff; as a busser and food-runner

If Spike Gjerde, the proprietor of Woodberry Kitchen and Parts & Labor, is helping to lead the revitalization of the Baltimore restaurant scene, then Wolf has long been its matriarch. Along with business partner Tony Foreman, Wolf also owns Pazo, Cinghiale, Petit Louis Bistro, and Johnny's around the city His wife was not happy. Two weeks before moving, I spoke to Chef George Marsh. He agreed to fly me down there. He said Chef Spike Gjerde agreed to pay for the flight. I knew it was George's idea. I was excited to see Brian again as well as my friends there. I was really ill for a week right after interview with Boston Magazine about my. Gjerde likes to point out that the cornerstone of his business is to return money to local growers. But there's more to it than that. Along with helping to support Thomet's farm, his wife, their three children, their pet chickens—and, of course, the farm hand—the bread program at Woodberry is helping to underwrite a laboratory

David W. Gjerde, restaurant investor - Baltimore Su

  1. gton. We think Re
  2. Woodberry Kitchen's Spike Gjerde declared in 2011 that he would love to be able to buy a whole-crab mix in a single container. ( Crab lovers: Can you get over the lump? , Baltimore Sun, 12/5/11) Having some celebrity chef plus food writer Richard Gorelick share my opinion made me feel credentialed, even if I'd been beaten to the.
  3. Spike Gjerde is passionate. He is passionate about food, where it comes from, how it is grown and how it impacts the dining room experience. Five years ago, he and his wife Amy decided to open.
  4. Chef Spike Gjerde, of the Woodberry Kitchen in Baltimore, expressed that anything is achievable with ingenuity and the right attitude, he says. When was the first time you prepared this dish for yourself? JRH: Last summer for my wife's birthday. Kathy enjoys seafood, and I enjoy meat, so it's a happy medium for dinner in our family
  5. Recently my wife and son and I wanted to enjoy a relaxing meal in downtown Baltimore. We choose The Black Olive because we enjoy eating ethnic food. wine lists and the always perfectly executed food and of course Baltimore fine dining would not be complete without Spike Gjerde's Woodberry Kitchen and even the little known hot spot The Wine.
James Beard Awards 2014 Hangover Observations - Eater

After all that beer and booze, Artifact Coffee—Spike Gjerde's rustic café in a former sailcloth mill—is just the ticket for an espresso or pour over, each made with Counter Culture beans.The locale, which more recently manufactured model train scenery and Styrofoam coolers, serves soups, sandwiches and salads, plus pastries made at Gjerde's signature eatery, Woodberry Kitchen, a few. In advance of opening the Woodberry Kitchen, Nelson Carey (Grand Cru) and Spike Gjerde have opened a coffee bar in the Mill Race center. All Fair Trade organic french press coffee, plus espresso drinks and organic loose tea. The best espresso I've ever had. Anywhere. And the maple breve is off the hook too An Interview with Peruvian Chef Virgilio Martínez Véliz: Part 1 An Interview with Peruvian Chef Virgilio Martínez Véliz: Part 2 A Conversation with Masaharu Morimoto Changing the Future of Global Agriculture: An Interview with Mark Holderness An Interview with James Beard Award Finalist Spike Gjerde

In Spike Gjerde's world - The Washington Pos

  1. Birthday is in two weeks and wife has already started taking me to celebrate. Last night was Roberto's 4. I was *so* surprised to give a Spike Gjerde project a poor review. But the food there was, with a few exceptions, sub-par. Reading the menu was so much more fun than eating the actual dishes. Had it not been the work of a major player.
  2. Spike Gjerde is now serving customers at his highly-anticipated restaurant at Adams Morgan's Line Hotel. The James Beard Award-winning chef is showcasing ingredients sourced from local farmers and purveyors. The kitchen features a wood-burning hearth, and meats like rabbit and duck will be cooked over the open flame
  3. Chef Riccardo Bosio— Sotto Sopra. Chef Spike Gjerde— Woodberry Kitchen, Artifact Coffee, Bird in Hand, Sandlot. Chef Binda Singh— Ambassador, Ananda, Peerce's Plantation. Chef Brigitte Bledsoe— Ms. Shirley's Café. Chefs Karin & Bud Tiffany— Peter's Inn
  4. Treasury Secretary Steven Mnuchin's wife reflects on her infamous Instagram post and the backlash that followed (Range), Erik Bruner-Yang (Maketto), Ruben Garcia (Minibar) and Spike Gjerde.
  5. gton's renaissance seems real. A decade of steady movement into the neighborhood, by businesses and residents, has changed the landscape and attracted visitors who can easily name popular spots: cocktail bar W.C. Harlan on West 23rd Street, bakery and cafe Sweet 27 on West 27th Street, and, on North Howard Street at the border of Charles Village, the.
  6. ated chef Spike Gjerde, offers lattes, espressos and teas. Things get creative with the day menu, which touts cold noodles with kohlrabi and a.

A Rake's Progress. Washington, DC. Founded by James Beard Award-winning chef Spike Gjerde, A Rake's Progress sources the vast majority of its ingredients from the mid-Atlantic region. Gjerde. Breaking from my usual Baltimore quick trip tradition of crabs and beer on Butcher's Hill or a night out at Peter's Inn , this time around I.. The salt's taste is as mesmerizing as its history —it is considered indispensable by celebrity chefs like Thomas Keller (The French Laundry, Napa Valley, CA), Sean Brock (Husk, Charleston, SC, and Nashville, TN), and Spike Gjerde (Woodberry Kitchen, Baltimore, MD). Sister Nancy Bruns and brother Lewis Payne may have something going here Baltimore chef Spike Gjerde wins Best Chef: Mid-Atlantic Calagione, who has been a nominee for the past five years, attended the black-tie gala at the Lyric Opera with his wife, Mariah, the. Chef Spike Gjerde is joined by the legendary Alice Waters on a special episode of ORIGINS. Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local sustainable agriculture for over four decades

Baltimore Fishbowl Spike Gjerde, Corey Polyoka to Sell

This is your state's best restaurant for American classics. Refinance rates at 2.06% APR. Calculate your rate now. Slide 1 of 51: Let's be honest - there's nothing quite like comfort food. Pictures: Chef Scott Drewno (Source by Wolfgang Puck) and Ris Lacoste (Ris) The star-studded line-up of contestants was comprised of 8 chefs: Kyle Bailey (Birch and Barley), Jeff Black (Black Salt), Chris Clime (PassionFish), John Critchley (Bourbon Steak), Spike Gjerde (Woodberry Kitchen), Matt Hagan (Mussel Bar and Grille), Russell Smith (Wolfgang Puck Catering) and David Stein (Tony and Joe. The Bard of Kentucky. The long shelf of fiction by Wendell Berry—overshadowed by the colossal green canopy of his poetry and agrarian essays—has been brought into the light by the Library of America. Wendell Berry: Port William Novels and Stories, the first of two volumes that will enshrine the whole of Berry's fiction, was released early.

Delivery & Pickup Options - 2239 reviews of Woodberry Kitchen What a find! Baltimore has its secrets and Woodberry Kitchen is my newest favorite. Great organic, regionally grown and gathered produce and seafood and meats. Flavorful combinations and amazing raw oysters. Attentive and friendly service in a renovated foundry/mill building gives the ambiance for a very special meal This is a city in which it's still big news when a new café-bookstore opens, but it's especially big news when that café is the work of James Beard Award-winning chef Spike Gjerde and the bookstore is run by Ed and Anne Berlin, the proprietors of Baltimore's beloved Ivy Bookshop

Rebel With a Cause - Baltimore Magazin

Owners of restaurants Rioja, Bistro Vendôme and Euclid Hall will be mentoring one of the 21 women selected for the James Beard Foundation Women in Culinary Leadership grant The husband and wife team of Sam and Anna Russell will open their first breakfast and lunch concept sometime in April to be located at 1403 SE Moberly Lane. The Line DC Hotel will be the home. Hari Pulapaka - Chef Hari Pulapaka and wife Jenneffer are modern day Superheroes. By day, Hari is a mathematics professor at Stetson University. By night, he turns out award-winning fare at Cress Restaurant. Spike Gjerde, Woodberry Kitchen, Baltimore Lee Gregory, The Roosevelt, Richmond, VA Haidar Karoum, Proof, Washington, D.C Bryan is pictured here with wife Jennifer and kids Thatcher, Piper and Ever. ware house 518, brusco, spike gjerde, kendrick lamar, calvin harris, rw restaurant group, creme restaurant. Filed Under: Baltimore, MD Dining · Tagged: Baltimore dining, Chef Spike Gjerde, David Hagedorn, farm to table, locally sourced food, Maryland dining, Washingtonian 100 Very Best Restaurants, Woodberry Kitche

Chewing the Fat: An Interview with Spike Gjerde of

MARTHA STEWARTS AMERICAN MADE / event-id 7370schiller-wine: Crab Cakes: Jeff Black from Black Salt and