The Farmer & The Chef marks 10 years of raising funds for perinatal nonprofit March of Dimes
Local farmers and chefs are pairing up once again to prepare something delicious for a good cause.
Thursday, Sept. 14, will be a milestone for March of Dimes’ annual fundraiser The Farmer & The Chef, which is celebrating its 10th anniversary this year at the Chase Center on the Riverfront. Ticket proceeds go directly to the mission of the March of Dimes—improving the health of babies by preventing birth defects, premature birth and infant mortality through advanced studies and research.
At the fundraiser, which begins at 5:45 p.m., farmers will provide locally-grown ingredients to the chefs, who then prepare tasting samples for event attendees. Ingredients are sourced from Against The Grain Farm, Bright Spot Farms, Fair Weather Farm at Fair Hill and Fifer’s, among others. The farms will team up with area favorites like Greg Vogeley of Drip Café, Robbie Jester of Stone Balloon Ale House, Jim Mitchell of Woodside Creamery and more. Last year’s winners include chefs Kip Poole, Matthew Vaugh, Ian Baker, and students from William Penn High School with Penn Farm/Against the Grain Farm. The event raised $82,000. The goal of this year is $85,000.
Overall, in the past 10 years The Farmer & The Chef has raised more than $700,000 for the nonprofit. And though fundraising is the most important component of the event, the communal aspect also helps foster sustainable relationships between local farmers and chefs while reinforcing the movement of eating healthy—a cause that March of Dimes promotes especially to women who are considering pregnancy. Since agriculture is such an important industry in Delaware, event founders also believe it’s vital to support area farmers and remind the public that fresh, local produce is available.
Says Laura Klatzkin, senior development manager at March of Dimes Delaware Market: “For 10 years we have had the opportunity to provide a great event by partnering with local farmers, chefs and sponsoring companies helping us to further our mission of giving every baby a healthy start.”
To mark the occasion, Klatzkin says, a diamond necklace from Del Haven of Wilmington will be raffled off. Raffle tickets will be available during the event.
General admission tickets are $45 in advance and $55 at the door. To beat the crowds, get a Chef’s Pass ticket (limited availability) for $75; it allows early entry at 5 p.m. and includes one complimentary drink ticket and an exclusive gift. For more, visit thefarmerandthechef.com.