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Business cohort program fosters local food/culinary industry relationships
Once upon a time, on a deck overlooking a vast bay, a stellar group decided to host a farm-to-table dinner like no other, which encompassed much more than just local food on a snazzy table! Roasted oysters, wild mushroom stuffed homemade ravioli, pork tamale with poblano sauce, scented geranium cheesecake with quince flower granola and fresh berries…This, not just a fancy dinner, but a unique partnership with Cureate, the University of Maryland Medical System (UMMS), and Baltimore Community Lending. Growers were paired with chefs and caterers within a showcase event which generated a rousing competition! All of the dining guests were truly excited to vote for their favorite dish.
For the gem of a back-story: In February 2022, 20 food and farm businesses were selected by a committee of community partners to attend a 10-week small business accelerator program given by Cureate, a business economic development firm. The program would culminate with two $5 thousand dollar grants awarded to the businesses which best demonstrated their financial need and industry acumen. Specialty crop farmers and value-added producers attended classes to learn best practices for marketing their farm and business and ways to tell their story. In this day and age, a farmer/producer can’t just work with the land, but must also be a social media pro and often their own accountant. Bakery and catering small businesses received one-on-one coaching, food safety sessions and participated in sessions like, Establishing Your Unique Value Proposition and Financial Management and Growth Opportunities. The businesses were chosen from Anne Arundel, Talbot, Kent, Queen Anne’s and Wicomico counties.
After the 10-week course, these participants came together to host a stunning cocktail hour and five-course meal in April 2023. With the headquarters of the Chesapeake Bay Foundation as the host location, this farm-to-table dinner also has a positive environmental impact by promoting sustainable farming practices and reducing the carbon footprint associated with transporting food long distances.
Each dish was prepared using locally sourced ingredients. Before the main event, a panel of judges viewed videos by each participant explaining their business model and how they would use the prize money. The judges were on-site to partake in the meal and ask a few questions of each participant to better understand the growth goals of these entrepreneurs. At the end of the night, one entrepreneur per cohort (farmer and caterer/baker) would walk away with $5,000!
As the sun began to set, the guests mingled and crowded around for the announcement of the winners: Orchard Point Oyster Co., and JesseJay's Latin Inspired Kitchen. Cheers and a large round of applause bolstered the winners and all participants to forge ahead with their craft. The guests left feeling satiated, inspired, and energized.
We plan to dive deeper into this fascinating story along with the players in a future article. Send us your questions!
