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==The Restaurant==
==The Restaurant==
<p>In October 2007, Spike and Amy Gjerde opened Woodberry Kitchen in a repurposed industrial park, dating back to the 19th century. The restaurant was founded on a simple commitment: to source ingredients from the [[Chesapeake Bay Watershed]].<ref>{{cite news|last1=Hagedorn|first1=David|title=The Spike Effect|url=http://www.washingtonpost.com/gog/restaurants/woodberry-kitchen,1153915.html?tid=a_inl|accessdate=21 June 2016|agency=Washington Post|date=14 March 2012}}</ref>
<p>In October 2007, Spike and Amy Gjerde opened Woodberry Kitchen in a repurposed industrial park, dating back to the 19th century.<ref>{{cite news|last1=Hagedorn|first1=David|title=The Spike Effect|url=http://www.washingtonpost.com/gog/restaurants/woodberry-kitchen,1153915.html?tid=a_inl|accessdate=21 June 2016|agency=Washington Post|date=14 March 2012}}</ref> According to its founder, Spike Gjerde, the restaurant's mission is based on a question: "What’s the best way for us to feed ourselves while returning value to the growers who are intrinsic to that effort?"<ref>{{cite news|last1=Bainbridge|first1=Julia|title=This Award-Winning Chef Doesn't Use Olive Oil|url=http://food52.com/blog/17029-this-award-winning-chef-doesn-t-use-olive-oil|accessdate=22 June 2016|agency=Food52|date=1 June 2016}}</ref>


<p>On the heels of the 2015 James Beard Award, Tom Sietsema of the [[Washington Post]] described Woodberry Kitchen as “the perfect Mid-Atlantic restaurant.” Adding, “… Gjerde's food reminds me what a great pantry he has in his backyard. I always think of Woodberry Kitchen as the [[Chez Panisse]] of our region.”<ref>{{cite news|last1=Gorelick|first1=Richard|title=Spike Gjerde wins Baltimore's first James Beard Award|url=http://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bal-spike-gjerde-wins-james-beard-20150504-story.html|accessdate=21 June 2016|agency=The Baltimore Sun|date=6 May 2015}}</ref>
<p>On the heels of the 2015 James Beard Award, Tom Sietsema of the [[Washington Post]] described Woodberry Kitchen as “the perfect Mid-Atlantic restaurant.” Adding, “… Gjerde's food reminds me what a great pantry he has in his backyard. I always think of Woodberry Kitchen as the [[Chez Panisse]] of our region.”<ref>{{cite news|last1=Gorelick|first1=Richard|title=Spike Gjerde wins Baltimore's first James Beard Award|url=http://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bal-spike-gjerde-wins-james-beard-20150504-story.html|accessdate=21 June 2016|agency=The Baltimore Sun|date=6 May 2015}}</ref>
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==Sourcing Practices==
==Sourcing Practices==


Woodberry Kitchen is often noted for its commitment to sourcing locally.<ref>{{cite news|last1=Barrow|first1=Cathy|title=Saving Up for a Wintry Day|url=http://www.nytimes.com/2012/12/05/dining/restaurants-are-saving-up-for-a-wintry-day.html?_r=0|accessdate=21 June 2016|agency=The New York Times|date=4 December 2012}}</ref> According to its founder, Spike Gjerde, the restaurant's mission is based on a question: "What’s the best way for us to feed ourselves while returning value to the growers who are intrinsic to that effort?"<ref>{{cite news|last1=Bainbridge|first1=Julia|title=This Award-Winning Chef Doesn't Use Olive Oil|url=http://food52.com/blog/17029-this-award-winning-chef-doesn-t-use-olive-oil|accessdate=22 June 2016|agency=Food52|date=1 June 2016}}</ref>
Woodberry Kitchen is often noted for its commitment to sourcing locally.<ref>{{cite news|last1=Barrow|first1=Cathy|title=Saving Up for a Wintry Day|url=http://www.nytimes.com/2012/12/05/dining/restaurants-are-saving-up-for-a-wintry-day.html?_r=0|accessdate=21 June 2016|agency=The New York Times|date=4 December 2012}}</ref> Woodberry Kitchen is estimated to have returned $2 million to Mid-Atlantic farmers and winemakers. Chef [[Bryan Voltaggio]] describes Gjerde as a figurehead in the effort to revitalize a agricultural region in jeopardy.<ref>{{cite news|last1=Marion|first1=Jane|title=Rebel with a Cause|url=http://www.baltimoremagazine.net/2016/5/9/james-beard-award-winning-chef-spike-gjerde-digs-deep|accessdate=22 June 2016|agency=Baltimore Magazine|date=May 2016}}</ref>

Through sourcing locally, Woodberry Kitchen is estimated to have returned $2 million to Mid-Atlantic farmers and winemakers. Chef [[Bryan Voltaggio]] describes Gjerde as a figurehead in the effort to revitalize a agricultural region in jeopardy.<ref>{{cite news|last1=Marion|first1=Jane|title=Rebel with a Cause|url=http://www.baltimoremagazine.net/2016/5/9/james-beard-award-winning-chef-spike-gjerde-digs-deep|accessdate=22 June 2016|agency=Baltimore Magazine|date=May 2016}}</ref>


David Hagedorn of the [[Washington Post]] writes that the menu lists the, "40-plus growers, Maryland and Pennsylvania cheesemakers and local, sustainable fish and shellfish purveyors," whose raw ingredients are utilized each night.<ref>{{cite news|last1=Hagedorn|first1=David|title=The Spike Effect|url=http://www.washingtonpost.com/gog/restaurants/woodberry-kitchen,1153915.html?tid=a_inl|accessdate=21 June 2016|agency=Washington Post|date=14 March 2012}}</ref>
David Hagedorn of the [[Washington Post]] writes that the menu lists the, "40-plus growers, Maryland and Pennsylvania cheesemakers and local, sustainable fish and shellfish purveyors," whose raw ingredients are utilized each night.<ref>{{cite news|last1=Hagedorn|first1=David|title=The Spike Effect|url=http://www.washingtonpost.com/gog/restaurants/woodberry-kitchen,1153915.html?tid=a_inl|accessdate=21 June 2016|agency=Washington Post|date=14 March 2012}}</ref>

Revision as of 21:57, 22 June 2016

Woodberry Kitchen
Restaurant information
EstablishedOctober 2007
Owner(s)Spike Gjerde, Amy Gjerde
ChefSpike Gjerde
Food typeNew American
CityBaltimore
StateMaryland
Postal/ZIP Code21211
LandVereinigte Staaten
Websitewww.woodberrykitchen.com

Woodberry Kitchen is a New American restaurant in Baltimore’s Woodberry Neighborhood. In 2015, Woodberry Kitchen's founder, Spike Gjerde, won the James Beard Award for “Best Chef: Mid-Atlantic,” making him Baltimore’s only James Beard Award winner.[1]

The Restaurant

In October 2007, Spike and Amy Gjerde opened Woodberry Kitchen in a repurposed industrial park, dating back to the 19th century.[2] According to its founder, Spike Gjerde, the restaurant's mission is based on a question: "What’s the best way for us to feed ourselves while returning value to the growers who are intrinsic to that effort?"[3]

On the heels of the 2015 James Beard Award, Tom Sietsema of the Washington Post described Woodberry Kitchen as “the perfect Mid-Atlantic restaurant.” Adding, “… Gjerde's food reminds me what a great pantry he has in his backyard. I always think of Woodberry Kitchen as the Chez Panisse of our region.”[4]

Sourcing Practices

Woodberry Kitchen is often noted for its commitment to sourcing locally.[5] Woodberry Kitchen is estimated to have returned $2 million to Mid-Atlantic farmers and winemakers. Chef Bryan Voltaggio describes Gjerde as a figurehead in the effort to revitalize a agricultural region in jeopardy.[6]

David Hagedorn of the Washington Post writes that the menu lists the, "40-plus growers, Maryland and Pennsylvania cheesemakers and local, sustainable fish and shellfish purveyors," whose raw ingredients are utilized each night.[7]

Awards & Accolades

The Washington Post awarded Woodberry Kitchen 3 stars in their 2015 Fall Dining Guide.[8]

Woodberry Kitchen was included on Washingtonian Magazine's 100 Very Best Restaurants in 2014, 2015 and 2016.[9][10][11]

Baltimore Magazine has included Woodberry Kitchen on their list of Baltimore's 50 Best Restaurants every year since 2010.[12][13][14][15][16][17][18]

Wine Enthusiast Magazine listed Woodberry Kitchen as one of America's Best Wine Restaurants of 2016[19]

In 2013, Spike and Amy Gjerde were recipients of Martha Stewart's "American Made" award honoring "those who inspire us with their beautiful goods, quality craftsmanship, and innovative ideas."[20][21]

Woodberry Pantry

Every year, Woodberry Kitchen preserves thousands of pounds of produce for use when locally grown options dimish.[22] This comprehensive preservation program allows Chef Gjerde to source locally year-round.[23] Snake Oil, a hot sauce made with heirloom fish peppers, was originally processed and bottled at Woodberry Kitchen and is currently sold at retailers in Maryland and Washington D.C.[24][25]

References

  1. ^ Marion, Jane. "Spike Gjerde Wins James Beard Award". Baltimore Magazine. Retrieved 21 June 2016.
  2. ^ Hagedorn, David (14 March 2012). "The Spike Effect". Washington Post. Retrieved 21 June 2016.
  3. ^ Bainbridge, Julia (1 June 2016). "This Award-Winning Chef Doesn't Use Olive Oil". Food52. Retrieved 22 June 2016.
  4. ^ Gorelick, Richard (6 May 2015). "Spike Gjerde wins Baltimore's first James Beard Award". The Baltimore Sun. Retrieved 21 June 2016.
  5. ^ Barrow, Cathy (4 December 2012). "Saving Up for a Wintry Day". The New York Times. Retrieved 21 June 2016.
  6. ^ Marion, Jane (May 2016). "Rebel with a Cause". Baltimore Magazine. Retrieved 22 June 2016.
  7. ^ Hagedorn, David (14 March 2012). "The Spike Effect". Washington Post. Retrieved 21 June 2016.
  8. ^ Sietsema, Tom (8 October 2015). "Woodberry Kitchen review: A mingling of the familiar and fabulous". Washington Post. Retrieved 22 June 2016.
  9. ^ Kliman, Todd; Limpert, Ann; Hacinli, Cynthia. "Washingtonian's 100 Very Best Restaurants 2015". No. 15 January 2015. Washingtonian Magazine. Retrieved 22 June 2016.
  10. ^ Kliman, Todd; Limpert, Ann; Voelker, Jessica; Spiegel, Anna (1 January 2014). "The 100 Very Best Restaurants for 2014". Washingtonian Magazine. Retrieved 22 June 2016.
  11. ^ Limpert, Ann; Spiegel, Anna; Kliman, Todd; Hacinli, Cynthia. "100 Very Best Restaurants". No. 8 February 2016. Washingtonian Magazine. {{cite news}}: |access-date= requires |url= (help)
  12. ^ Eskin, Leah; Farlow, John; Hong, Henry; Loudermilk, Suzanne; Marion, Jane; Nitkin, Karen; Pollard, Kit; Sienra, Bianca; Thomas, Martha (March 2010). "Best Restaurants 2010". Baltimore Magazine. Retrieved 22 June 2016.
  13. ^ Farlow, John; Hong, Henry; Lallo, Matt; Loudermilk, Suzanne; Marion, Jane; Nitkin, Karen; Sienra, Bianc; Thomas, Martha (February 2011). "Best Restaurants 2011". Baltimore Magazine. Retrieved 22 June 2016.
  14. ^ Farlow, John; Hong, Henry; Loudermilk, Suzanne; Marion, Jane; Nitkin, Karen; Sienra, Bianca; Thomas, Martha; Unger, Mike (February 2012). "Best Restaurants 2012". Baltimore Magazine. Retrieved 22 June 2016.
  15. ^ Farlow, John; Hong, Henry; Loudermilk, Suzanne; Marion, Jane; Nitkin, Karen; Sienra, Bianca; Unger, Mike (April 2013). "Best Restaurants 2013". Baltimore Magazine. Retrieved 22 June 2016.
  16. ^ Farlow, John; Loundermilk Haughey, Suzanne; Nitkin, Karen; Sienra, Bianca; Thomas, Martha; Unger, Mike (March 2014). "Our 50 Best Restaurants". Baltimore Magazine. Retrieved 22 June 2016.
  17. ^ Geisbert, Hilary; Marion, Jane; Mayhugh, Jess; Sienra, Bianca; Unger, Mike (March 2015). "2015 Best Restaurants". Baltimore Magazine. Retrieved 22 June 2016.
  18. ^ Hong, Henry; Marion, Jane; Mayhugh, Jess; Sienra, Bianca; Unger, Mike; Woolever, Lydia (March 2016). "50 Best Restaurants". Baltimore Magazine. Retrieved 22 June 2016.
  19. ^ "AMERICA'S 100 BEST WINE RESTAURANTS OF 2016". Wine Enthusiast Magazine. Retrieved 22 June 2016.
  20. ^ Martha Stewart http://www.marthastewart.com/americanmade/past/awardwinners. Retrieved 22 June 2016. {{cite web}}: Missing or empty |title= (help)
  21. ^ Spiegel, Ann (9 October 2013). "Martha Stewart Honors Baltimore's Woodberry Kitchen". Washingtonian Magazine.
  22. ^ "2013 Award Winner: Spike and Amy Gjerde". Martha Stewart. Retrieved 22 June 2016.
  23. ^ Barrow, Cathy (4 December 2012). "Saving Up for a Wintry Day". The New York Times. Retrieved 21 June 2016.
  24. ^ "In Search Of The Next Sriracha: Is It Snake Oil?". Food Republic. Retrieved 21 June 2016.
  25. ^ Marion, Jane (May 2016). "Rebel with a Cause". Baltimore Magazine. Retrieved 22 June 2016.
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