Tag: woodberry kitchen
Origins at Artifact Coffee, Hosted by Chef Spike Gjerde: Internationally-Known Food Historian William Woys Weaver
A speaker series about food, its sources, and how we eat. Our seventh installation of the Origins Speaker Series is a conversation with William Woys Weaver, Ph.D., Director of the Keystone Center for the study of Regional Foods and Food Tourism, author of As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine, and founder of the Roughwood Seed Collection, which houses over 4000 varieties of heirloom plants. Hosted by Chef Spike Gjerde. The evening includes dinner, drinks, conversation, and a signed copy of Dr Weavers book.
$80 per person. For reservations, call us at 410-464-8000.
Hot House: 3711 Clipper Road, Baltimore, 21211
Stone mill house, attached, circa 1846, with front porch, well and completely renovated. About 2,230 sq. ft. over three stories, with 3 bedrooms, 2 baths, 2 fireplaces, hardwood floors. Kitchen with soapstone counters and sink, stainless steel appliances. Master bedroom with large walk-in closet and dressing room. Unfinished basement. House is wired and cable ready. Professional landscaping, pond, fenced back yard, parking pad for 3 cars: $385,000 (ask about Homestead Tax Credit).
I see Doug Wetzel at the Waverly Farmers Market pretty much every Saturday. He’s the Executive Pastry Chef at Gertrude’s at the BMA, one of Baltimore’s longest running (and really delicious) restaurants. There he is with his Radio Flyer wagon filled with fruits and vegetables, alongside him Gertie’s owner and Executive Chef John Shields, who is quite possibly the nicest man alive. They stop at all of their regular weekly vendors, visiting, buying. They do farm-to-table but in such a quiet way, it’s just the way they’ve always done it.
Woodberry Kitchen is a restaurant that’s beloved by critics and diners… but not, it seems, by all its employees. As the Baltimore Sun reports, two former employees are suing the restaurant for unpaid wages, claiming that Woodberry’s policies violates the Fair Labor Standards Act and the Maryland Wage and Hour Law.
Oh, how we love our cocktails. But winter time doesn’t exactly make you pine for a gin and tonic or a mint julep. We like feeling toasty as we sip our classy beverages in February, thank you. Add a little pick-me-up effect, and we’re extra grateful. That’s why we’re oh-so-excited for Artifact Coffee’s upcoming cocktail party featuring the Counter Culture Coffee DC team, who’ll be preparing fabulous cocktails featuring Buziraguhindwa natural sundried coffee. There will of course also be pairings with delicious Woodberry Kitchen pastries and savory small bites throughout the evening as well.
When the temperature starts dropping, you have two choices: Stay inside, crank up the heat, and huddle under the covers… or venture outside in search of one of Baltimore’s many restaurants and bars with cozy fireplaces. Here are a few of our favorite places to warm up around town:
The controversial development of Remington continues as Amy and Spike Gjerde, the duo behind the unintentionally Al Borland-themed farm-to-table restaurant Woodberry Kitchen, have signed a lease at what used to be a tire shop across from Charmington’s.
Stop me if you’ve heard this one. A grasshopper walks into a bar. The bartender says, “Hey, we’ve got a drink named after you.” The grasshopper says, “Really? You’ve got a drink named Lenny?” [insert rim shot here]. But in all seriousness, the invention of the perfect cocktail is no mean feat. There’s a reason we’ll travel the extra distance for the bartender (sorry, mixologist) who knows how to muddle the mint leaves just right, or where they infuse the vodka in house with single-source cocoa or local cucumber. When a drink is made just right, it’s the sort of thing you can linger over and enjoy for as long as the company and conversation will allow. And the better the drink, the more likely the company and conversation will stay for another. Want to be able to work this magic yourself? Walk right in to Clementine at the Creative Alliance for a mixology workshop.