Participants in The Farmer & The Chef hope to raise $85,000 this year
The Farmer & The Chef, an annual fundraiser for March of Dimes, pairs local farmers with local chefs for a classic cook-off, boasting the culinary skill and output of some of northern Delaware’s best restaurants and farms.
In this artisan-style tasting event, farmers provide their product to chefs, and chefs create tasting samples to event-goers, who will vote on their favorites.
This seventh annual fundraiser once again will take place on the Riverfront at the Chase Center in Wilmington on Thursday, Sept. 18.
The March of Dimes and The Delaware Department of Agriculture have teamed up to present it, with proceeds going directly to the nonprofit. The goal for 2014 is $85,000.
“It is wonderful to know that we have access to these great local ingredients and the amazing things that can be done with them,” says Aleks Casper, state director of the March of Dimes. “And everyone who attends always says how much fun they had.”
The event combines more than 30 farms, including Woodside Farms Creamery, Fifer Orchards, Bayberry Farms, and more than 30 chefs, like Paul Egnor of Pizza by Elizabeths, Wyatt Cresswell of Stewart’s Brewing Company, and Robbie Jester of 16 Mile Taphouse.
Area band Fat Daddy Has Been will perform.
Chef Eric Aber from Home Grown Café won last year’s event, teaming with Powers Farm and Filasky’s Produce.
Since the fundraiser began in 2007, $490,000 has been generated for the March of Dimes, which aims to improve the health of babies by preventing birth defects, premature birth and infant mortality. The organization focuses on advancing research on maternal and health issues, and helping moms have healthy, full-term pregnancies, while supporting families.
For more information, visit www.thefarmerandthechef.com.