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Farm to Chef Culinary Competition teams chefs with farmers

The annual Farm to Chef Culinary Competition is scheduled for Monday, Sept. 30 at the American Visionary Arts Museum. The benefit dining event teams Maryland chefs with local farmers to create innovative farm-fresh dishes that will be served to, and judged by, guests at the Federal Hill museum.

This is the fourth year for Farm to Chef, which is presented by the Baltimore chapter for the American Institute of Wine and Food. Proceeds from the event will benefit Days of Taste, an AIWF Baltimore program that introduces elementary school children to basic farm-to-table concepts.

Among the more than 30 restaurants and caterers participating at this years are Aida Bistro and Wine Bar, Birroteca, Fork & Wrench, Maggie's Farm, Slainte Irish Pub and Zia's Cafe.

Participating farms, growers and vendors include Albright Farms (Phoenix), Brad's Produce (Churchville), Cherry Glen Farm (Boyds), Cunningham Farms (Cockeysville), Gunpowder Bison & Trading Co. (Monkton) and Prigel Family Creamery (Glen Arm).

The event includes cocktail contributions from the Baltimore's Bartenders' Guild; a "food-lovers" raffle and prizes awarded from a panel of judges. There will also be a "people's choice" award based on guest voting.

The fourth annual Farm to Chef Culinary Competition is 6:30 p.m. on September 30 at the American Visionary Art Museum, 800 Key Highway. Tickets are $99. A complete list of participants, along with ticket information, on the Farm to Chef website,




Copyright © 2015, The Baltimore Sun
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