Yesterday I attended a media breakfast sponsored by The American Institute of Wine & Food (AIWF) . Three local chefs teamed up with three local farms to create three unique and very delicious perspectives of breakfast. This breakfast was a preview to the 2nd Annual “The Farmer and The Chef” fundraiser. The fundraiser will take place on Monday September 26, 2011 at The Maryland Science Center(601 Light Street Baltimore, Maryland 21230) beginning at 6pm. Tickets are $75 inclusive and $65 for AIWF members. To purchase tickets, please click here.
The breakfast was held outside on a top floor of The Maryland Science Center. The view of Baltimore was breathtaking. The food smelled and looked so fresh. The three chefs and farms at the breakfast were Chef Derrick Purcell of The Maryland Science Center and Springfield Farms, Chef John Walsh of Chef’s Expressions and One Straw Farm and Chef Bryan Sullivan of HarborMagic Hotels and Piedmont Ridge Farm.
Chef Purcell made Duck Confit Omelet Three Potato Hash. As you can see from the picture the dish is not only beautiful but the color is wonderful. Chef Purcell uses the duck fat in preparation of the omelet and potatoes. The dish was delicious. I really appreciated how the potatoes had a nice crisp finish. The next dish I sampled was Steak and Egg with Sweet Pineapple salad by Chef Sullivan. This dish was also very beautiful and colorful. I loved this dish because it was a balanced, hearty and tasty. The mix of steak, egg and pineapple was great. Chef Sullivan said when he created this dish he wanted to try something different.
The final dish I sampled was created by Chef Walsh. The dish was called Grits with Collard Greens cured Ham Osso Bucco braised in maple syrup poached Springfield Farm eggs. Yes you read correctly, I ate grits and collard greens together for breakfast. I have never had collard greens for breakfast. This dish was also very beautiful and colorful. I was very impressed how well everything tasted together and it was soulful. Chef Walsh said he woke up early to prepare this dish and everything was cooked that same morning.
I liked each dish and I could not pick a winner. I did meet many nice and kind people. I met a woman I admire, Jennifer Franciotti from WBAL-TV. She took the time to compliment and talk to me. She is a beautiful, classy, down to earth and humble woman. Jennifer, thank you for being a class act and continue being a shining light.
Readers, in summary please attend the 2nd Annual “The Farmer and The Chef” fundraiser. The fundraiser will take place on Monday September 26, 2011 at The Maryland Science Center (601 Light Street Baltimore, Maryland 21202) beginning at 6pm. Tickets are $75 inclusive and $65 for AIWF members. To purchase tickets, please click here. Also take some time to read about AIWF and please check out my slideshow. Thank you AIWF for inviting me to this event. I had fun. Thank you to the chefs and farms for great food.