“The most important thing in Tribeca is to connect to the schools,” says Blaue Glans owner Kurt Gutenbrunner, one of 64 restaurateurs doing just that on May 15, 11:30 a.m. to 3 p.m. (rain or shine) for the 16th annual Taste of Tribeca.

The event, which raises funds for Tribeca’s P.S. 234 and P.S. 150, serves up thousands of portions to eager palates, from eateries as diverse as Salaam Bombay, Tokyo Bay and Billy’s Bakery.

Why do so many participate?

“I’m in Tribeca, so it’s like giving back to my mom, I guess you could say,” quipped Marc Forgione, whose restaurant bears his name. “If there was no Tribeca I wouldn’t have a restaurant.”

“We’ve benefited in many ways,“ said Timmy Zherka, co-owner of Acappella, a restaurant that has been part of the event from its beginning. “The most important thing for us is that it’s a way to contribute back to the community.”

Along with signature dishes from local restaurants, “Taste” will deliver  live entertainment throughout the event and provide a “Kids’ Zone” to keep  younger tasters occupied.

Then there are the cookoffs. The Harrison and Marc Forgione chefs face off for the coveted title of “meatball master.” And it’s a two-way heat between Tribeca Grill and Macao chefs, out to prove they’ve got what it takes to make a prize-winning dumpling.

What it takes to put on Taste of Tribeca are the countless hours given by  parent volunteers and no small effort on the part of restaurateurs. Amanda Freitag, executive chef at the Harrison, said she and her crew will start prepping for the event two days before. “It’s a lot of mental planning and timing about how to get that done and perfect for that day,” she said. But it’s worth it, she added.

“It’s a great event and Tribeca is basically where I spend all my time,” said the chef. “So I can’t not be a part of it.”

The event takes place on Duane Street, between Greenwich and Hudson Streets. For tickets and more information go to tasteoftribeca.com.