Farm, Foraged, Fished

Click for larger version. (July 17, 2014)

Artifact Coffee is at it again with another pop-up/takeover, this time with dishes made only of ingredients that’ve been farmed, foraged, or fished from the Maryland area. The guest chef for the event — going down July 17-19 from 6-10 p.m. — will be Jeremiah Langhorne, the former chef de cuisine of lauded Charleston, South Carolina restaurant McCrady’s.

Although maybe not well known to Baltimore, McCrady’s could be considered the Woodberry Kitchen of the south, where James Beard-winning chef Sean Brock has an equally staunch dedication to local sourcing as Spike Gjerde. We stopped into the Charleston foodie mecca a couple years back while on vacation, and if what we experienced is any hint of what to expect at Artifact this week, you’re going to want to seriously consider it.

Langhorne, who led the charge on foraging at McCrady’s, left the restaurant last summer with plans of opening his own place in D.C. very soon and has been working with Gjerde and his network to learn more about just what's available in the region.

In a blog post by Tim Carman at the Washington Post, Langhorne said: "The first thing I started doing was going up to Maryland with Spike [Gjerde from Woodberry Kitchen in Baltimore] because Spike has those connections here now. That’s the first person that I’ve met that’s like, ‘Okay, yeah, let’s go out! Let’s go out to this land!' . .  So for the past few weeks, I’ve been going up there with him. I just need to start building the network and finding people here in Virginia and start doing more. I go down to Charlottesville pretty frequently and hit a lot of my other spots down there. It’s a whole new challenge and a whole new world. I’m going to have to build it all up the way I did down in Charleston. It’s going to take time."

The duo will be using the takeover as a means to show off that uber-local cuisine by creating an "approachable and diverse" menu based on ingredients they find throughout the week, be it from foraging, local farms, or local watermen. Menu details won’t be available until closer to Thursday’s opening night, but all dishes will be available a la carte and, we’re told, there will be vegetarian options as well. Until then, be on the lookout for a couple white-coated dudes rooting around Druid Hill Park. For reservations, call (410) 464-8000.