Farm to Chef, the signature fundraiser for Days of Taste* (DoT) a not-for-profit program that brings together professional chefs, farmers and volunteers in the community with elementary school children to inspire kids to enjoy healthy eating took place October 5, 2015. The discovery-based program introduces students to the elements of taste and teaches them about food’s journey from farm to table through hands-on (and taste buds on”) activities. The goal of Days of Taste was clearly stated by Julia Child, the original Days of Taste spokesperson: “In this age of fast and frozen food, we want to teach school children about real food-where its grown and how it’s produced-so they can develop an understanding and appreciation of how good, fresh food is supposed to taste.”
Farm to Chef is truly a one-of-a-kind event, designed to highlight the local talents of 30 Maryland chefs who are paired with local farms that will provide the freshest ingredients for these culinary masterpieces. Local celebrity judges including Jeremy Zuttah from the Baltimore Ravens, Cynthia Shea from Baltimore City Schools Food & Nutrition Services and local caterer and cookbook author Kerry Dunnington, have the sought after task of tasting all of the Chef’s creations and choosing the tastiest and most creative dishes in three categories: sweet, savory and vegetarian. Each Chef meets with their Farmer and uses a farm ingredient to create a savory, vegetarian, or sweet dish. The sought after People’s Choice award is based on the guests’ votes on every tantalizing dish from the 30 food stations.
In addition to the Chefs’ creations, top Mixologists partner with Farms to create innovative and unique libations using premium quality spirits from regional distilleries. Brendan Dorr, President of The Baltimore Bartenders Guild said, “The Baltimore Bartenders’ Guild is excited to be part of Farm to Chef.”
2015 Maryland FARMERS Participants:
(Photo from Facebook)
FARM TO CHEF 2015 WINNERS
Best Sweet Dish
First Place: Chef David Alima, The Charmery
Paired with Brad’s Produce
Dish: “You Look Smashing, Pumpkin!" - Pumpkin gooey butter cake, roasted pumpkin & spiced rum ice cream, sweet pumpkin seed tahini
Ingredient: Pumpkin
Best Sweet Dish, Second Place
Chef Eric Yeager, Stratford University
Paired with Kilby Cream
Dish: White Chocolate Raspberry gelee with carbonated berries, confit orange zest and ginger mint fluid gel
Ingredient: Milk and Heavy Cream
Best Vegetarian Dish
First Place: Chef Kevin Miller, Copper Kitchen
Paired with Gather Baltimore
Dish: Early Fall vegetable tartine, whipped chevre and carrot top pesto, with pickled wax beans and watermelon radish
Ingredient: Bab Heirloom Carrots
Best Vegetarian Dish, Second Place:
Kristina Sciarra, Birrotecca Bel Air
Paired with City Hydro
Dish: Micro Summer Rolls with soy-mustard and sriracha sesame foam
Ingredient: Micro Greens
Best Savory Dish
First Place: Chef Spike Gjerde, Woodberry Kitchen
Paired with One Straw Farm
Dish: Pork Belly & Trotter Ramen with rye and vegetable bun
Ingredient: Pork
Best Savory Dish, Second Place
Chef Jerry Edwards, Chef’s Expressions
Paired with The Contented Rooster Farm
Dish: Whole hog sausage and organic spinach roulade with parmesan thyme creme sauce and fried leek feathers
Ingredient: Whole Hog Sausage
Best Farm & Chef Pair
Chef Jerry Edwards, Chefs Expressions and Contented Rooster Farm
Dish: Whole hog sausage and organic spinach roulade with parmesan thyme creme sauce and fried leek feathers
Ingredient: Whole Hog Sausage
People's Choice Beverage, First Place
Baltimore Bartenders Guild using Greenhat Gin
Drink "Violets in a Jam" - Greenhat GIn, blueberry lime jame, Peychauds bitters, ginger beer, lime peel
Paired with Rare Opportunity Farm
Ingredient: Blueberry Lime Jam
People's Choice Beverage, Second Place
B&O Brasserie Bookmakers Owl Bar using Templeton Rye
Drink: "Pear Pressure Punch" - Templeton Rye, honey, lemon, pear cider, & grated nutmeg
Paired with Baltimore Orchard Project, Millstone Cellars & Top of the Hill Aviary
Ingredient: Honey & Raz-Perry Cider
People’s Choice Dish: First Place
Chef Therese Harding, Classic Catering
Paired with Springfield Farm
Dish: Buttermilk dipped Springfield farm fried chicken, applewood smoked bacon waffle, bourbon aged maple syrup, maple glitter farmhouse green tomato pickles
Ingredient: Chicken
People's Choice Dish: Second Place - (seen left, credit facebook)
Chef Keith Holsey, Portalli's
Paired with Prigel Family Creamery
Dish: Yogurt vanilla bean panna cotta with balsamic glazed oranges & honey, walnut granola
Ingredients: Yogurt and Milk
Since Days of Taste was introduced in Baltimore in 1998, thousands of third, fourth, and fifth grade students have had the opportunity to realize for themselves that fresh food, good taste and good health go together - naturally. During the 2014-2015 school year over 2,700 children in Baltimore City and Baltimore, Howard and Harford Counties participated in the program.
Follow CITYPEEK Patti's Food, Wine & Travels on Social Media:
Facebook: Click
Twitter: Click
Instagram: Click
Add Events
Food, Wine & Travel News
Print view