[2] In October 2007, Spike and Amy Gjerde opened Woodberry Kitchen in a repurposed 19th century industrial park.

[5] On the heels of the 2015 James Beard Award, Tom Sietsema of The Washington Post described Woodberry Kitchen as, “the perfect Mid-Atlantic restaurant”, adding, “… Gjerde's food reminds me what a great pantry he has in his backyard.

Chef Bryan Voltaggio describes Gjerde as a figurehead in the effort to revitalize an agricultural region in jeopardy.

[8] David Hagedorn of The Washington Post notes that the menu lists the, "40-plus growers, Maryland and Pennsylvania cheesemakers and local, sustainable fish and shellfish purveyors," whose raw ingredients are utilized each night.

[7] Snake Oil, a hot sauce made with heirloom fish peppers, was originally processed and bottled at Woodberry Kitchen and is currently sold at retailers in Maryland and Washington D.C.[24][8]