The Oppenheimer Group and the Produce Marketing Association co-sponsored the fourth annual The Farmer and the Chef fundraiser in Wilmington, Del.

The Sept. 15 event at the Chase Center on the Riverfront raised more than $100,000 for the March of Dimes and its efforts to promote healthy eating to expectant mothers, according to a news release.

The fundraiser pairs local growers and chefs to promote agriculture in Delaware.

Vancouver, Canada-based Oppenheimer paired with chefs to design a menu based on kiwifruit, apples, grapes, stone fruit and citrus. One, Thomas Cavanaugh — the Chase Center’s executive chef — created items including Zespri green and gold kiwifruit bruschetta plus Jazz apple and chicken bleu cheese salad.

“(Oppenheimer) has been a significant contributor to the local economy through the millions of boxes of produce it has moved through the Port of Wilmington and shows its leadership by getting involved in worthy programs like The Farmer and the Chef,” PMA president Bryan Silbermann said in the release.

“By supporting The Farmer and the Chef event, we could share a wide range of seasonal fruit with the culinary community in a creative way, while also raising funds for an important cause,” Josh Leichter, Oppenheimer’s East Coast vice president, said in the release.

About 60 chefs participated. Master chef Joseph Poon created sculptures out of Oppenheimer fruit. Pastry chef Lataya Howard served guests apple mousse with spiced white chocolate cream, plus caramelized pineapple tart with mango curd.

Country music singer Chuck Wicks performed.