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. The event raised $________

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