By Mike Schuh

BALTIMORE (WJZ)—Good causes are always looking for good ways to raise money.

Now, as Mike Schuh reports, a friendly competition between 30 top restaurants is involving local farms and local students.

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At Langermann’s, Chef Neal Langermann uses fresh ingredients and tries to use it all.

“We use all the end pieces for our risotto,” he said.

His food is real, tasty and honest.

What’s there to do with a tray of veggies?

“We’re using feta cheese. We’re using basil pesto. We’re using some chopped bacon balsamic vinaigrette and our beautiful heirloom tomatoes, and we’re going to stack this up,” Langermann said.

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He’s entering it in a competition called Farm to Chef. Thirty chefs are partnered with a local farm, an arranged marriage of sorts benefiting the chefs and the farms.

“It’s about creating friendships anyway and relationships, so already I feel that I can use this farm. I got a new contact and the stuff I got was fantastic,” Langermann said.

It is a competition. Every dish will be different, a chance to sample exquisite food to raise money to help kids understand where our foods come from.

“Oh, field trips to farms, classroom materials, it might be field trips where they get their hands dirty, milk cows, maybe spend a night overnight somewhere,” he said.

Money so kids learn that tomatoes come from a farm not a can, cheese starts with a cow or a goat, and lettuce doesn’t chop itself.

The cost to go is $95. In years’ past they’ve raised $25,000 to teach elementary school kids the value of nutritious foods.

That competition is next Monday, Sept. 29 at the American Visionary Art Museum.

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