Tag: farm-to-table

A Tiny Peek Inside Shoo-fly, Spike Gjerde’s New Restaurant

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Inside Spike Gjerde's new restaurant in Belvedere Square
Inside Spike Gjerde’s new restaurant at Belvedere Square.

A reader sent the above picture of Spike Gjerde’s new restaurant Shoo-fly, which she snapped on Saturday.  “It looked like they were having a staff run-through.  The door was wide open and I couldn’t resist taking a picture,” she says in an email.  “A guy came to the door and said that the restaurant would be opening “soon,” and that was the best he could tell me…”

It looks pretty cool, we think.  In case you haven’t heard, the restaurant will inhabit the old Hess Shoe Store spot, which housed restaurant Taste for a few years and then Crush, which closed last year.

While we’re on the subject of Spike, the innovative chef gave a long interview that is worth a read to our friends at Eater:

Baltimore chef Spike Gjerde recently revealed that he is going to be adding a new member to his family of restaurants. In mid-September, Shoo-fly will join Gjerde’s acclaimed Woodberry Kitchen and buzz-worthy Artifact Coffee in the Baltimore dining scene. And Gjerde’s not just opening this “farmhouse diner” concept — a descriptor which he admits “doesn’t really mean anything.” He’s also moving all of the canning and preserving operations from his flagship over to the newer and bigger kitchen. And there are even more projects coming up beyond that (including retail, butchery, and beyond).

Eater caught up with Gjerde by telephone as he and his team drove out to look at soft-serve machines for Shoo-fly to see if they can make soft-serve work on Gjerde’s local sourcing ethos. “We get some amazing local milk, but the whole question about how to create a soft-serve mix based on local dairies is kind of up in the air. It hasn’t been done very frequently,” he explains. In the following interview, Gjerde explains all that he’s got in store for Baltimore, reflects on how “the energy is returning” to the city’s dining scene, and shares his philosophy on creating food systems and appreciating Chesapeake cuisine.

Charm City Cook: So Many Reasons to Eat and Drink!

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Photo courtesy http://www.keepcalm-o-matic.co.uk
Photo courtesy http://www.keepcalm-o-matic.co.uk

 

There are so many food events in Baltimore in the next month or so I needed to make a list, so I thought I’d share it with you!

Disloyalty Pop-up Coffee Tasting

Saturday, September 28
Fells Point Farmers Market
7:30am – until they run out….

The Disloyalty Card program, which encourages visitors and locals alike to discover the city’s great cafés and coffee shops outside of their daily routines, launched in August.  Pitango Gelato and Dooby’s Coffee will join LAMILL Coffee at the Fells Point Farmers Market to provide complimentary samples of their bestselling beverages and light fare along with information about the Disloyalty Card program. Get your card at the farmers market, go to all of the participating coffee shops and discover some of the city’s best coffee!

Farm to Chef
Monday, September 30
American Visionary Art Museum
6:30 p.m.
$99
$110 day of event

Farm to Chef is a local culinary competition that benefits Days of Taste. Thirty of the most talented Maryland chefs will be paired with thirty local farms to create innovative dishes for guests to enjoy. Plus delicious, creative cocktails presented by the Baltimore Bartenders Guild.

International Sake Day
Tuesday, October 1
PABU

PABU will kick off Sake Month with International Sake Day with the launch of a month-long Sake Happy Hour featuring complimentary abbreviated Sake 101 classes (see below for details) taught by Tiffany Soto, one of only three female master sake sommeliers in the world, and complimentary sake tastings. PABU will also highlight signature sake cocktails like the Cobra Kai and the Super X as well as offer special pricing on sake by the glass and bottle.

Birroteca’s 1st Birthday
Benefitting the National Multiple Sclerosis Society, Maryland Chapter
Thursday, October 3
5:30-6:30pm VIP
6:30-10:30pm General Admission

VIP $100, General $35

Charm City Cook: Bagby Group’s Fleet Street Kitchen, and Soon-to-Come Cunningham’s in Towson

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Fleet Street Kitchen

Yes, I’m writing about another Harbor East restaurant. The Hampden girl. But hey, I like to go downtown with the fancy people sometimes. I’m still amazed that Harbor East has become what it is: a dining and shopping destination downtown. How cool is that? I love this city! My big retail weakness there? Oh, just a little bit ‘o Anthropologie. The housewares in that place are pretty much my biggest weakness. Ever. I’d almost say it’s like crack, but I know that’s an incredibly  overused term. Some friends of mine wanted me to name my salted caramel brownies “crack brownies.” But, this is Baltimore and people already think we live on The Wire, so no. Let’s just say this store is a real problem for me.

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Harbor East is also filled with such good places to eat and drink. One fave is Fleet Street Kitchen. It’s part of The Bagby Restaurant Group, which is a real presence in this super hot ‘hood. Much like the folks over at the Michael Mina restaurants at the Four Seasons, PABU and Wit & Wisdom, as well as Foreman Wolf (CharlestonCinghialeBin 604PAZO in Harbor East), the folks at Bagby have done an excellent job in recruiting the best of the best to run them and are now considered anchor restaurants in Harbor East. And, we are the lucky ones who get to enjoy it all.

First up for the Bagby group was the opening of Bagby Pizza Co in 2009 – a great casual pizza joint on Fleet Street. I visited with some friends when it opened and we were all very impressed. Great service, even better pizza pie (and sammies, salads and more.) Then came TEN TEN (I went last year and dreamed about the pork belly BLT)…and then Fleet Street Kitchen, where I dined earlier this week. And…next up, Cunningham’s Kitchen in Towson – a neighborhood that can really use a new restaurant! Get ready, my friends in the ‘burbs of Towson, Ruxton, Lutherville, etc. – it’s gonna be in the Towson CIty Center and it’s gonna be good. Most likely opening in September 2013. They are working hard to get it open, but are more concerned with making sure it’s exactly what they want. Bagby’s Chief Operating Officer Chef Chris Becker (formerly the Chef at The Wine Market and most recently, Fleet Street), told me that he’s writing the menu for Cunningham’s now. And with Beverage Director Tim Riley at the helm, I’m confident that the drinks side of the house will be spot on.

Preakness Hosts World’s Largest Farm-to-Table Meal

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The Preakness menu will include ricotta from Caputo Brothers Creamery in Spring Grove, Pennsylvania
The Preakness menu will include ricotta from Caputo Brothers Creamery in Spring Grove, Pennsylvania

The food at most gigantic sporting events is, shall we say, not great. (Though these weird new options at Camden Yards do sound intriguing.) The food at the 2013 Preakness — which takes place this weekend, in case you haven’t heard! — will be a whole different story. The menus were developed by celebrity chef Mike Isabella (remember him from Top Chef season 6?), and feature farm-to-table dishes from various Maryland providers.

Food Academy? Local Events Combine Food Movement Learning with Eating. Yum!

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The visit of Alice Waters to the New Era Academy got our foodies juices going, so when we got word of these cool cuisine-inspired events scheduled next Monday at the AVAM and next Tuesday at the Aquarium, we had to share…

Farm to Chef Maryland – Farm to Chef Maryland is a local culinary competition to benefit the The American Institute of Wine & Food’s Days of Taste program. Days of Taste encourages elementary school students to appreciate the taste and benefits of fresh food by teaching them about food’s journey from farm to table and the basic elements of taste. The program brings together chefs, farmers and volunteers with kids for hands-on activities both in the classroom and at local farms. Baltimore chefs come together to participate in Farm to Chef Maryland on Monday, Sept. 24 at the American Visionary Art Museum. Chef Therese Harding of  The Classic Catering People is one of the chef’s participating and she will be partnered with Baltimore County-based farmer, Albright Farms. Her menu: seared rockfish with smoked Maryland crab, sweet corn mostarda and roasted caramelized beet jam and Swiss chard gratin. Getting hungry? There’s still time to sign up.

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