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The Farmer & the Chef

Updated: Wednesday, October 2 2013, 03:40 PM EDT
This year's Farm to Chef event was held at the American Visionary Art Museum (AVAM) on Sept. 30. The event, sponsored by the American Institute of Wine & Food, brings together local farmers and producers with local chefs to create dishes for a tasting party that raises money for their 'Days of Taste' program. This program educates city school children about good eating habits and how food is raised. At AVAM, several hundred local foodies made the scene to sample the fare created for the evening by a slew of talented Baltimore-area chefs. Just inside the door, I ran into fellow media pal Jennifer Marsh, and we proceeded to the third floor, where the event was in full-swing. I sought out co-chairs Celeste Corsaro and Laura Alima, to congratulate them on another superlative event. In the course of sampling several of the dishes on offer, I spoke with Andy Norris (owner of Bertha's Mussels in Fells Point), Filippo Lapides (Platinum Brands), Amy Langrehr (Charm City Cook), Binda Singh (Ambassador Dining Room), Barbie Hargrave, Terry Romanoli (Broadway Across America), Kimberly Flood, and  Nikki Lewis. I compared notes with Mix106 morning guy Reagan Warfield and his wife Sara on a bourbon drink, and caught up with The Sun's Sloane Brown, who was accompanying her mom, Clare Bingham Cochran, around the room. I stopped by the Roy's table, where events manager Merritt Dworkin was greeting guests, then over to the Fleet Street Kitchen table, where director of marketing Dave Seel was doing the same. After covering so many of Baltimore's restaurants, as well as culinary events like this, it's always fun to see these chefs in action-- a few others I connected with in my progress around the event: Beej Flamholz, Daniela Troia of Zia's Cafe, Jesse Sandlin of Oliver Speck's, Chad Gauss of The Food Market, Barry & Maria Fleischmann of Innovative Gourmet, Cyrus Keefer of Fork & Wrench, and Brendan Dorr, bar chef at B&O American Brasserie. At the after-party, held across the harbor at the bar at Fleet Street Kitchen, a merry pack of chefs and folks from the event unwound over cocktails and shared stories; I sampled one or two (or three) bourbons and chatted with FSK executive chef and COO Chris Becker, then sailed out at 11 p.m., with the crowd there still going strong.
(Shown above: Crowds sample the fare at this year's 'Farm to Chef' event.)The Farmer & the Chef

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