James Beard nominee Spike Gjerde must have learned to share really well in kindergarten—this week, the farm-to-fork restaurant royal (Woodberry Kitchen, Shoo-Fly Diner, Parts & Labor) is hosting a takeover dinner, Farmed, Foraged, Fished, with Jeremiah Langhorne (former chef du cuisine of South Carolina’s McGrady’s) at Artifact Coffee.
Menu details are not available. As of this writing Gjerde and Langhorne are literally out foraging with farmers on the Eastern Shore and trawling the Chesapeake Bay with watermen from Shooting Point Oyster Company (most likely catching crabs and not oysters, since its not oyster season yet).
Both men have a strong interest in foraging local ingredients, so rest assured, whatever ends up your plate, will be of the moment. (Langhorne studied foraging techniques in Denmark and worked under McCrady’s James Beard-awarding winning chef Sean Brock in Charleston.)
Gjerde’s Artifact has become ground zero for trendy restaurant pop-ups, of late.
“Spike is often asked to collaborate with other chefs for charity events and the like,” explains Amber Pfau, Gjerde’s publicist. “He thought it would be really fun to work with other like-minded chefs who want to showcase their craft within the context of the products from the surrounding areas, and so far, it has been really rewarding for him.”
The à l a carte dinner will run from July 17-19, from 6 p.m. to 10 p.m. For reservations, call 410-464-8000.