Kevin Plank’s latest establishment, Rye Street Tavern, made its debut last night.
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.
A gorgeous summer Baltimore night. Bubbles from Cali. Sounds perfect, no?
Yes. Perfect. As I sat along the water in Fell’s Point on quite possibly the most beautiful night of the entire summer (it was not raining!) on the terrace at the absolutely gorgeous Waterfront Kitchen, I knew I was in for a treat. The dinner, “Bubbles & BBQ,” was co-hosted by Jerry Pellegrino of Waterfront Kitchen and Hugh Davies of Napa Valley’s Schramsberg Vineyards. Honestly, I sometimes go to dinners like this and wonder how I got so lucky.
While I could see it was going to a fabulous night of food and wine, it was also a very casual, approachable dinner. (HooRAY, she says!) It was served family style at two long communal tables, so as food came off the grill, it was placed on the table and passed. LOVE. This allows you to meet fellow diners, get comfortable and just have fun. Relax…
And…some guests paid a little extra for the opportunity to be prep cooks: chopping, grilling and more. (I want to do that next time!) Before dinner, they passed simple hors d’oeuvres, as well as oysters right off the grill that were shucked, downed and tossed into the water. That was a lot of fun….everyone just flinging oyster shells off the pier.
The owner of Woodberry Kitchen, Spike Gjerde, will open next month a “farmhouse diner” and canning operation at Belvedere Square in the space that used to house the restaurant Crush, Bmore Media reports.
Just because the holidays are over doesn’t mean the fun has to end! Stave off the winter blues and attend the inaugural Winter Wine at Evergreen event on Thursday, January 10th, 2013, from 7 to 10 p.m. at the Evergreen Museum & Library’s Carriage House. Sample over 25 Maryland wines, all of which have earned top awards or are special selections of tasting curators Al Spoler and Hugh Sisson of WYPR’s Cellar Notes. In keeping with the made-in-Maryland theme, Baltimore caterer Chef’s Expressions will serve passed hors d’oeuvres featuring locally-sourced Maryland ingredients.
Courtesy of Citybizlist – In response to the need for changes in the food system, and the ongoing consumer demand for healthy, fresh, and local food, Friends & Farms is launching its retail site on May 31, 2012.
Friends & Farms aggregates produce, meat, seafood and dairy from sustainable, regional suppliers and bundles them into weekly food baskets delivered to convenient pick up locations in Maryland. The service is subscription-based, and will be offered to paying customers all year round.