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March of Dimes fundraiser pairs local farmers, chefs
Chef Tom Deptula from the Clubhouse at Baywood Greens offered a stuffed jalepeno. DENY HOWETH PHOTOS
September 13, 2016
March of Dimes Executive Director Laura Klatzkin, left, and Kathy Weldon, development manager, pose behind the Always Fresh photo booth.
Mark Carter, left, and Jason King serve up Moscow mules with fresh ginger beer and Dogfish Head Analog Vodka.
Dru Tevis, left, and Sean Corea from Nage Fork & Flask prepare sweet potato french toast.
March of Dimes Executive Director Laura Klatzkin, right, and Kathy Weldon, development manager, take a moment during the event.
A deconstructed rueben is served to the attendees.
John Carter serves freshly made apple cider donuts, a Fifer Farms classic.
Cliff Lassahn, left, and John Leiss enjoy the tastings at the event.
Enjoying tastings and Dogfish Head beer at the event are (l-r) Matt and Colleen Eisenmann, and Chris and Desaree Foxwell.
Hari Cameron shows a plate with one hand and holds his son Max with the other.
Patty Maull and Deloris Cauley pose with the Photo Booth concept, Always Fresh, Never Frozen.
MarDel Watermelon Queen Amy WIgglesworth shares watermelon wisdom at the event.
Silent auction items were on display for bidding.
Tim Fields, right, and Errett Pusey share information about Baywater Greens vegetables and greens.
331/3 perform for The Farmer and The Chef event.
Totem Farms owner Rob Dick gets assistance from Nate Metz.
Jim Berman from Gordon Food Service offers a new vegetarian food product made from green jackfruit.
Food Bank students take a break from serving, (l-r) Frank Harrison, Kelly Halliday and Chester Reid.
The Farmer and the Chef fundraiser for March of Dimes, held Sept. 1 at Baywood Greens, brought out hundreds of supporters.
The event pairs local farmers with local chefs. While the event is a fundraiser for the March of Dimes, it also helps to create sustainable relationships between local farmers and chefs, while reinforcing the movement of eating healthy which is something the March of Dimes promotes to women who are considering pregnancy.
The event features local farmers who provide their product to chefs who prepared tasting samples to attendees. Each chef uses a Dogfish Beer in preparing the dish. The evening included auction items, wall of wine, and music by 33 1/3.
