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The Farmer and the Chef benefits March of Dimes
Gathering under the entrance to the event are (l-r) March of Dimes representatives Pam Armstrong, senior community director; Aleks Casper, state director; and Kathy Weldon, community director. Shown in back are Ed Kee, Delaware Department of Agriculture secretary; and Mark Carter, events and benevolencing coordinator for Dogfish Head. BY DENY HOWETH
September 18, 2014
Chef Mike Clampitt, owner of Po' Boys Creole & Fresh Catch in Milton, stirs the spicy gumbo. BY DENY HOWETH
Chef Jay Caputo of Espuma put together a compressed beef cube with local peaches and squash. BY DENY HOWETH
Espuma Chef Jay Caputo prepares plates for the crowd. BY DENY HOWETH
Abbott's Grill Chef Joe Bekeshka prepares lamb carnitas on plantain with Edward Davenport. BY DENY HOWETH
Chef Matthew Cornelius from Just Hooked prepares hamachi tuna on a bed of farrow with vegetables from Naked Farmer. BY DENY HOWETH
Rehoboth restaurant a(MUSE.) offers Zitvogel Farm brisket, burnt eggplant, compressed Bennett peach, spinach micro greens and currant tomatoes. BY DENY HOWETH
Hari Cameron of a(MUSE.) explains his dish to Barb Russell. BY DENY HOWETH
Nage's orange-watermelon soda complements a sweet corn beignet. BY DENY HOWETH
Jam Chef Gary Johnson, left, offers a braised pork dish to farmer Barbara Russell, left, and Vick and Nick Maccari. BY DENY HOWETH
Ed Kee, Delaware Department of Agriculture secretary, center, chats with Milton farmers Barbara and Richard Sapp. BY DENY HOWETH
Hundreds of March of Dimes supporters enjoyed great weather and delicious dishes created by local chefs using local farmers' produce and Dogfish Head Beer. Chefs compete for votes from guests attending the benefit held Aug. 28 at Baywood Greens.
Winners of The Farmer and The Chef South 2014 are:
First place - Chef Mike Clampitt, Po' Boys Creole & Fresh Catch, with T.S. Smith & Sons; gumbo with cornbread and a side of sliced tomatoes.
Second place - Chef Robert Iannaccone, Rehoboth Beach Country Club with Zitvogel Farms.
Third place tie - Chef Jay Caputo, Espuma, with Zitvogel Farm; and Chef Paul Gallo, Nage Restaurant, with Evans Farms.
