What’s better than 30 of the area’s best chefs teaming up with 30 local farmers to square off in a culinary competition that all ends in you (the guest) sampling a smorgasbord of local, in-season, gourmet delights? Maybe when that event is actually a benefit for programs that bring food education to local school children—helping them to build a food and nutrition vocabulary (AKA arming them with the knowledge they need to become healthy-eating adults). Well, next week, The American Institute of Wine and Food (AIWF) will present Farm to Chef—the food competition that brings local farmers into the equation as well (rather than simply focusing on the chefs—who are so often the most visible part of a food competition). Proceeds benefit the AIWF’s Days of Taste program for fourth and fifth graders, and should you choose to attend, the delicious products of the competition benefit you.
Days of Taste is a three day program for school children that brings the ingredients from local farms and chefs to Baltimore City, Baltimore County and Howard County public school classrooms. Students learn to compare and contrast tastes and textures of different foods and develop understandings about basic nutrition principles that will remain with them well into adulthood. And how would you like to come home one day to a healthy dinner prepared for you by your own kid? Impossible? Pshaw. By the end of Days of Taste, students learn to prepare a harvest salad using fresh produce. The Farm to Chef event that helps make it all possible will be held on Monday, September 30, at the American Visionary Arts Museum. An appropriate setting for a visionary concept.
For more information, or tickets to Farm to Chef, visit www.aiwf.org.The event goes from 6:30 until 9:30pm. Prices vary, and reservations are recommended.
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