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The Universities at Shady Grove hosted a Chef & Farmers Summit on February 24th that brought together local farmers and chefs. The morning started with a networking event where the chefs and farmers introduced themselves and discussed the opportunities and challenges that they each faced. Some topics included “How can we improve the communication between farmers and chefs?” and “What is the best way to transport local food and distribute it across several restaurants?” Students from the University of Maryland, Eastern Shore (UMES) Hospitality and Tourism Management program moderated the networking sessions and compiled a report that they later presented offering some solutions to the challenges discussed. Ideas ranged from creating a central food hub or using a transportation service to pick up and deliver food.
Montgomery County Food Council member, Sarah Miller, commented on the challenges, “This discussion reiterates the need to invest in a food hub or distribution center. Transportation is the issue, and we need to create a way to solve the issue.”
The farmers and chefs then moved into the kitchen to work side by side to cook lunch for everyone. The atmosphere was
akin to a game show on the Food Network. It was a free-for-all with a bounty of fresh local food that the farmers brought, knives chopping at top speed, students asking questions and cameras taping.
UMES Instructor
and Chef, Susan Callahan, was the person who brought this innovative event to life. “The idea was to get people together who like food and also like to cook and magic happens. We are creating networking opportunities and making ‘Eat Local MoCo’ become a reality.”
The dishes were prepared and presented in a buffet luncheon. It was a feast of fresh fruits and vegetables that were grown by local farmers in the dead of winter, chicken and rabbit served several different ways, and the most delicious chocolate milk to wash it all down.
Executive Chef, Jeff Eng, from Clyde’s at Tower Oaks, summariz
ed the summit, “This was an awesome event. I enjoyed meeting the farmers, building relationships, learning from each other, and getting in touch with the food you’re cooking. The ‘Eat Local’ food movement is something we are proud to be a part of and it inspires us to keep our menus fresh.”
Click here view more pictures from the event.
Chefs and Farmers that attended:
CHEFS
- Jeff Eng, Clyde’s at Tower Oaks
- Germain Haro, Marriott North Bethesda
- Joe Hospital, Dogfish Head Alehouse
- Steve Mannino, Chef Geoff’s
- Tony Marciante, Chef Tony’s
- Nick Palmeri, Old Anglers Inn
- Gary Rehaut, Bon Appetit Catering
- James Riccutti, Riccutti’s (Olney)
- Sterling Smith, Sodexo Corp/G Burg
- Ype Von Hengst, Silver Diner
- Tim Walker, Marriott Bethesda
- Elise Welland, Comus Inn
FARMERS/RETAIL MARKETS
- Rachel Armistead, Sweet Kraut Farms
- Courtney Buchholtz, From the Earth Foods
- Mary Fendrick, Woodbourne Creamery
- David Heisler, Comus Market
- Shane Hughes, Liberty Delight
- Linda Lewis, Lewis’ Orchards
- Mark Mills, Chocolates & Tomatoes Farm
- Sophia Maroon, Dress It Up Dressing
- Debra Moser, Central Farm Markets
- Bart Yablonsky, Dawson’s Market
- Charis Smith, MOM’s Organic Market
More information about this event can be found at:
Around the Grove
Locavore Foodie
Technicolor Dining