Enjoy a three course dinner for four guests at a table in front of a wood-burning oven at James Beard Award-nominee Spike Gjerde's Woodberry Kitchen. With a focus on farm-to-table ingredients from the Chesapeake region, Woodberry has become known as one of Baltimore's finest restaurants- just check out any of the hundreds of five star reviews online, or Huffington Post's most recent Baltimore article-

" Speaking of local and seasonal, Baltimore's always been big on whatever it can pull out of the water, but these days, some of its restaurants are taking things even further. The cheese, the wine, the shrimp, you name it, it's all Maryland (and all outstanding) at the rustic/elegant Woodberry Kitchen, carved out of a decommissioned mill building just a few light rail stops off the Inner Harbor. If you only have one big meal out while you're in town, here you go. The always-hospitable Woodberry's strength is in its small plates and starters; make sure to sample as many as possible -- particularly if there's seafood involved. Save room for inventive but comforting desserts and consider coming back for weekend brunch, too -- a whole different kind of excellent. "

Your dinner includes three courses off the seasonal, local, and ever-changing menu, seasonal cocktails created by bar manager Cory Polyoka and local wines to accompany your meal selected by wine director Marco Valverde. You'll also take home a half pound of their direct trade coffee from local roaster Counter Culture, a bottle of "Snake Oil" Hot Sauce, and a loaf of wood oven-baked bread from pastry chef Isaiah Billington.