Our on the spot reporter, Vivian Schimberg, provides the following critique:
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On Wednesday April 21, John and I attended AIWF’s big event of the year—The Farmer and the Chef.  It was a fundraiser to support our Days of Taste® program that introduces school children to vegetables other than the French fry.  (Seriously, as a little kid I didn’t even think French fries were vegetables, and stopped eating them when I found out they were made from potatoes.)  This was our first year with a whole new fundraising format, and it appeared to be a big success based on the attendance and the enthusiasm of the attendees.

The event was a cook-off that paired 12 chefs with 12 farmers.  The chefs used ingredients provided by the farmers in their dish(es) and were judged by a panel and the attendees.  The Panel of Judges consisted of local celebrities, most of whom had some connection with food.  Sloane Brown of the Baltimore Sun was the emcee.  Other members were John Shields of Gertrude’s at the BMA; Kevin Brown of Station North Arts Café; Liz Stambaugh who writes What to Eat Baltimore; Rob Kasper food writer at the Baltimore Sun; Ron Matz of WJZ; and Suzanne Loudermilk of Baltimore Magazine.  The panel gave out a number of awards, and the attendees voted for their favorite chef/dish—the people’s favorite.

The Renaissance Hotel at Harborplace hosted the event in one of their ballrooms, which was set up very well.  The chefs all had stations along 3 walls, where they would give out their “tasting plates.”    In the center were 2 appetizer tables for those unlikely souls needing more food.  Also in the center Crop Organic Vodka had a booth providing mixed drinks and shots of their vodkas—plain, cucumber, and tomato.  There was also a wine booth along the wall providing a selection of red and white wines.  Scattered around the room were tables that seated 4, tall tables for standing and snacking and even a cluster of couches with a coffee table in one corner.  This arrangement gave seating to those needing it but still allowed people to circulate and visit without having to stand and balance food and drinks while attempting to eat.  Of course, there was a stage up front for end-of-the evening announcing of awards.

We met our friends Dora and Jim Brooks there and cadged a standing table shortly after the doors opened to the ravenous horde—after all smells had been drifting out into the hall enticing everyone.  Our first selection of the evening was by Jerry Edwards, owner of Chef’s Expressions and CPCE President, who was paired with Roseda Black Angus Farm.  It was a perfect start to the evening—2 slices of crispy but pink centered flatiron steak over a disk of truffled polenta with ramp pesto on the side.

Then we moved on to Bill Crouse, executive chef at Sotto Sopra, who paired with JJ McDonnell.  His dish was Maryland seared rockfish with spring pea crespelle (or crepe to me) and saffron carrot emulsion.  It was a beautiful looking dish with a light spring flavor.
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Next we tried Sandy Lawler’s dish.  She’s the owner/chef at Feast@4East and was paired with Choptank Oyster.  Her dish was a one-bite taste explosion—oyster slices on a puffy croustade, topped with a tangy and creamy lemon topping—all warm and gooey.  If the oysters had had a fuller flavor this would have been perfect.
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Moving from sea to land we headed to Bryan Sullivan’s booth.  He’s the executive chef at Pier 5 Hotel and was partnered with Springfield Farms, who provided him lots of butternut squash and he made the most of them.  (He took top prize from the panel.)  His dish was butternut squash custard topped with cinnamon dusted duck breast, topped sautéed spinach, mushrooms and sweet fig compote topped with a butternut squash pizzelle with savory squash whipped cream.  It was lovely to look at and the surprising combination of ingredients blended to bring out the richness of the duck and the sweetness of the squash.  (Oh, the Farms supplied an Amish carriage to decorate the booth.)