AUTHOR

Spike Gjerde


Location: Food for Thought Stage

Spike Gjerde

Spike Gjerde has been a prominent fixture of Baltimore’s restaurant community since he opened Spike & Charlie’s with his brother in 1991. The restaurant was Spike’s first opportunity to cultivate relationships with local growers and their seasonal products—something that would be an integral aspect of all of his culinary endeavors over the next 20 years. In 2007, along with his wife Amy, Spike opened Woodberry Kitchen, where nine years later he continues to evolve his commitment to sustainable operations and works closely with more than 60 different growers and producers throughout the Chesapeake Bay and Mid-Atlantic regions who supply his businesses with meats, eggs, oysters, canola oil, salt, grains, fish and shellfish, cheeses, and produce. Spike relentlessly pursues a sustainable local food economy in Baltimore through Woodberry and his additional Foodshed businesses including Woodberry Pantry, Artifact Coffee, Parts & Labor Butchery, and Grand Cru Wine Bar & Bottle Shop.

In 2013 and 2014, Spike was named a finalist for the James Beard Foundation’s “Best Chef, Mid-Atlantic” award. And in 2015, he became the first and only Baltimore chef to bring home the title.

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When:
Sept 22-24, 2017
Fri - Sun: 11am - 7pm
Where:
Baltimore Inner Harbor

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