Chef Spike Gjerde is moving his Woodberry Kitchen preserving and canning operations to his newest Baltimore restaurant, Shoofly. Gjerde is partnering on distribution with Johns Hopkins University and its food service supplier Bon Appetit, which has a Farm-to-Fork program that fits with Gjerde's vision of a hyper-local distribution network. "Some chefs get a product they like, they work on the recipe, and then turn to someone else to co-pack," he said. "Eventually, something is lost."
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