Cape Gazette

The Farmer and the Chef South wows foodies at Baywood

March of Dimes fundraiser healthy and delicious
Sep 14, 2013
Photo by: Deny Howeth Matt Whaley, chef at Liquid Assets on Ocean City, Md., was paired with Magee Farms, Mar-Del Watermelon Association, Bennett Orchards and DFH Festina Pesche to create a light flavorful tasting of layered watermelon, peach, radish, shrimp and pea shoots.

The second annual March of Dimes' The Farmer and the Chef South attracted hundreds of supporters to Baywood Greens near Long Neck Aug. 29.  Thirteen  farmers and  15 restaurants participated in the event. Chefs were paired with farmers' produce and meat products to create a tasting sample. Each chef prepared a dish with a hand-picked Dogfish Head Craft Brewed ale.

Farmers were on hand to answer questions about their products and partnerships with area chefs. The message was to support local community partners and create healthy environments for  healthy babies, the mission of the March of Dimes.

There was also a silent auction and wall of wine raffle. The event raised $________

Chef Matt Whaley of Liquid Assets created watermelon, shrimp, peach tower with pea shoot and radish garnish. (Photo by: Deny Howeth)
Milford's Abbott's Grill chef  Paul Gallo and sous chef Joe Bekeshka created a watermelon, vegetable bruchetta. (Photo by: Deny Howeth)
Vintage coffee pots and jars set the rustic stage for the  (aMuse.) of Rehoboth Beach's booth. (Photo by: Deny Howeth)
Hari Cameron, owner of (aMuse.) created a dish with Zitvogel Farms grass-fed angus beef and DFH red andwhite beer. (Photo by: Deny Howeth)
Chef Michael Clampitt of Baywood Greens Restaurant, shares his recipe with a diner. (Photo by: Deny Howeth)
Chef Jason Dietterick from Table & Taproom creates a tasting with Shepards Hope Farm lamb. (Photo by: Deny Howeth)
Chef Matthew Cornelius from Off the Hook Bethany and Just Hooked Fenwick paired with the Naked Farmer to create a layered tasting. (Photo by: Deny Howeth)
Jeff and Brenda Stone read about the Dogfish Head Red and White Brew that is in the tasting. Their niece was a recipient of March of Dimes funds and they are supporters of this near and dear cause. (Photo by: Deny Howeth)
Farmers Ed Zitvogel and Kim Evans-Vanbuskirk chat  about sustainable farming. (Photo by: Deny Howeth)
Tim Fields of Baywater Greens discusses his hydropinc greens and their benefits with Otto Tidwell. (Photo by: Deny Howeth)
Steve Hornyak, left, Sue Ryan, Julie Schroeck, Dave Ryan and Donna Tieger from Good Earth Farm, have a partnership with Matt Haley's So Del restaurants. "I am really happy to participate in this meaningful event," said Sue Ryan, Good Earth Market and Organic Farm owner. (Photo by: Deny Howeth)
Hari Cameron of a(Muse.) serves it up with a smile at the March of Dimes' The Farmer and the Chef South. (Photo by: Deny Howeth)
Ronnie Burkle, chef at North East Seafood Kitchen, and Jesse Howell, chef of Bluecoast plate perfect tastings. (Photo by: Deny Howeth)
Berkshire Pork Cheeks on a local lobster salad with black eyed peas, green zebra tomatoes and toasted red russian kale, are topped with a Dogfish Head Tweason Ale. Au jus was offered by Chef Matthew Cornelius from Just Hooked Fenwick and Off the Hook Bethany. (Photo by: Deny Howeth)
Paul Chell, sous chef, and Nicole Bailey, marketing manager from Nage, plate a tasting in combination with Root Gourmet and Fifer Orchards (Photo by: Deny Howeth)
Pam Montague, left, Beth Evans and Mary Eash enjoy the tastings during the March of Dimes' The Farmer and the Chef South. (Photo by: Deny Howeth)
Chef Rebecca Krebs of Salt Air paired with Baywater Greens to create a tasting with a classic panzenella salad and roasted eggplant, tomato soup. (Photo by: Deny Howeth)
Charllie Smith of T.S. Smith and Sons, talks with Tanyz Zitvogel. (Photo by: Deny Howeth)
The second annual The Farmer and the Chef drew hundreds and earned hundreds of thousands . (Photo by: Deny Howeth)
Tap & Taproom decorated with vintage items (Photo by: Deny Howeth)
Silent auction items were presented for donations. (Photo by: Deny Howeth)
Tap & Taproom 's Rosie Nielsen offers a plate. (Photo by: Deny Howeth)
Baywood Greens Chef Michael Clampitt offered a braised local pork shoulder from FFA students along side a cornbread, peach adobo sauce and oven dried apple. The accompaniment  was a peach ice cream Tweason Ale beer float. (Photo by: Deny Howeth)
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