Star-Spangled Spectacular to showcase Chesapeake chefs and cuisine

  • Woodberry Kitchen's Spike Gjerde is presenting the Chesapeake Bay Demo Kitchen & Brew Garden during Star-Spangled Spectacular.
Woodberry Kitchen's Spike Gjerde is presenting the Chesapeake… (Staff Photo by Jen Rynda…)
September 09, 2014|Richard Gorelick | The Baltimore Sun

Some of the Chesapeake region's culinary stars will have their own Inner Harbor showcase during Star-Spangled Spectacular, the free festival commemorating the bicentennial of the national anthem.

Presented by Spike Gjerde of Woodberry Kitchen and the developer Scott Plank, the Chesapeake Bay Demo Kitchen & Brew Garden will offer a busy schedule of chefs, brew masters, wine makers and cider makers in the The Harry D. Kaufman Pavilion at Rash Field. 

From Friday through Sunday, such notable chefs as Gjerde, Bryan Voltaggio (Aggio), Erik-Bruner Yang (Toki Underground) and Jeremiah Langhorne will demonstrate cooking techniques at the pavilion. 

Other events include "after-hour" dinners on Friday and Saturday, wine- and cider-making demos and a Farm to Galley Cook-Off on Friday morning, featuring cooks from the European and North American naval vessels visiting Baltimore as part of the bicentennial celebration.

All of the demonstrations are free and open to the public.

The After Hours on the Bay events on Friday and Saturday night will have food for sale. The cost for Friday night's Woodberry chicken box dinner, which includes fried chicken, coleslaw, corn and watermelon, is $12, or $14 with peach cake.

The cost for Saturday night's Mission BBQ buffet dinner, which is designed as a lead-up to a mammoth fireworks display, is $20.

Tickets are available at the event. For more information about the The Chesapeake Bay Demo Kitchen & Brew Garden, call 225-235-2297.

Chesapeake Bay Demo Kitchen schedule


11 a.m. -- Farm to Galley Cook-off featuring cooks from visiting naval vessels   

2 p.m. --  Chesapeake Bay shellfish demo with Spike Gjerde  

3 p.m. -- Homemade pasta-making with Bryan Voltaggio 

5 p.m. -- Cider-making demo with Distillery Lane Ciderworks

6 p.m. -- After Hours on the Bay, A Woodberry chicken supper with Spike Gjerde

12:30 p.m. -- Smoked oysters and chanterelle stew with Jeff Black (Pearl Dive, Washington)

2 p.m.  A History of Milling in Maryland with Jeremiah Langhorne  

3:30 p.m. --  Canning and pickling with Micah Martin of Woodberry Pantry

5 p.m. -- Maryland wine demo with the Old Westminster Winery

6 p.m. -- After Hours on the Bay, A Mission BBQ dinner ($20 buffet-style dinner)

11 a.m. -- Hand-Cut Chinese noodles with Erik Bruner-Yang  

12:30 p.m. -- Chocoholics Anonymous with Jinji Frasier of Pure Chocolate by Jinji

2 p.m. -- Cooking demo with Victor Albisu
3:30 p.m. -- Summer Grilling with the butchers from Parts & Labor Butchery

5 p.m. -- Cider-making demo with Distillery Lane Ciders

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