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The Farmer and the Chef South wows foodies at Baywood
March of Dimes fundraiser healthy and delicious
September 14, 2013
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. BY DENY HOWETH
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.
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. BY DENY HOWETH
Chef Matt Whaley of Liquid Assets created watermelon, shrimp, peach tower with pea shoot and radish garnish. BY DENY HOWETH
Milford's Abbott's Grill chef Paul Gallo and sous chef Joe Bekeshka created a watermelon, vegetable bruchetta. BY DENY HOWETH
Vintage coffee pots and jars set the rustic stage for the (aMuse.) of Rehoboth Beach's booth. BY DENY HOWETH
Hari Cameron, owner of (aMuse.) created a dish with Zitvogel Farms grass-fed angus beef and DFH red andwhite beer. BY DENY HOWETH
Chef Michael Clampitt of Baywood Greens Restaurant, shares his recipe with a diner. BY DENY HOWETH
Chef Jason Dietterick from Table & Taproom creates a tasting with Shepards Hope Farm lamb. 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. 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. BY DENY HOWETH
Farmers Ed Zitvogel and Kim Evans-Vanbuskirk chat about sustainable farming. BY DENY HOWETH
Tim Fields of Baywater Greens discusses his hydropinc greens and their benefits with Otto Tidwell. 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. 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. BY DENY HOWETH
Ronnie Burkle, chef at North East Seafood Kitchen, and Jesse Howell, chef of Bluecoast plate perfect tastings. 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. 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 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. 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. BY DENY HOWETH
Charllie Smith of T.S. Smith and Sons, talks with Tanyz Zitvogel. BY DENY HOWETH
The second annual The Farmer and the Chef drew hundreds and earned hundreds of thousands . BY DENY HOWETH
Tap & Taproom decorated with vintage items BY DENY HOWETH
Silent auction items were presented for donations. BY DENY HOWETH
Tap & Taproom 's Rosie Nielsen offers a plate. 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. BY DENY HOWETH
