University of Maryland Eastern Shore (UMES) at Shady Grove’s biannual Dining with the Chefs benefit for Campus Kitchens is coming up on April 30th. Food Council staff members had the opportunity to attend the kickoff event leading up to the benefit, where four local chefs taught UMES students a signature dish that the students will replicate at Dining with the Chefs in April.
The benefit is held to raise the funds needed for UMES/Campus Kitchens to buy the ingredients for the 200+ meals that they cook and distribute each month to the Wells Shelter and families in transitional housing through the Dwelling Place. The event has repeatedly sold out in the past, and has drawn in renowned local chefs and County Council members, along with about 250 additional community members.
The dishes that were prepared at the kickoff January event included a calamari stew courtesy of Chef Enzo Livia of Il Pizzico, a crab and spring vegetable pasta crafted by Chef Jeff Eng of Clydes Tower Oaks, a beer and cheese risotto cake made by Chef Elise Wendland of Comus Inn, and a salt-crusted beet and carrot dish prepared by one of our Food Council Members, Chef Mark Mills of Chocolates and Tomatoes farm. These chefs will not be in the kitchen at the event, but will be served recreations of their dishes made by UMES students.
Interested in attending or learning more? Tickets and information can be found here. 