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SoDel Fest celebrates wine, food and music
208 Social offered Pennsylvania Ribeye Carpaccio, butternut squash, jerusalem artichokes and truffled egg salad. DENY HOWETH PHOTOS
October 15, 2016
The south won the 2016 North South Chef Throw-Down, hosted by Bob Yesbek and emceed by Hari Cameron.
Hari Cameron interviews Doug Ruley while he cooks his dish for the throwdown.
Robbie Jester, executive chef at Stone Balloon Ale House, uses a cleaver to chop.
Hari Cameron and Bob Yesbek discuss the chef’s techniques.
Michele Davis, co-owner of Michy’s Relaxed Dining, offers Ahi tuna sashimi with cucumber, sichuan peppercorn vinaigrette, pickled ginger wakami and wasabi mayo, garnished with sesame seeds.
Shown (l-r) enjoying the festivities are Kathy McGuiness, Rehoboth Beach commissioner; Karen Sposato, vice president, Sposato Vineyards; and Joanne Patrick, Independence resident.
Prestige Beverage’s Monica Rehfuss and Ben King were on hand to serve several wines.
Nikky Fisher, left, and Patsy Newnom celebrate the festival.
Ed Shockley, left, and Keith Mack finish their set and head out for tastings.
Greg and Sandra Tobias are enjoying the local flavors offered at the festival.
The winning dish by Doug Ruley, vice president, SoDel Concepts.
Cultured Pearl’s Asian noodles.
The Blue Moon plated a smoked duck pastrami, pickled cabbage and Thousand Island drizzle.
William Alvarado, left, and Elmer Vicente prepare to shuck oysters for the Henlopen City Oyster House.
Sous Chef Christopher Bennett adds shrimp to the Salt Air tasting.
Dogfish Head offered spirits and beer to attendees.
Vice President SoDel Concepts Doug Ruley and SoDel Fest chair Stacy LaMotta after the presentation of the North vs. South Chef Throw Down trophy.
Blue Coast served lobster scrapple with popcorn grits with spiced apple and brown butter.
JD Shuckers drizzles lemon on a flash-fried oyster.
Patty Blee and Sol Knopf delight the crowd with classic tunes.
Food Bank of Delaware is represented by Chad Robinson, director of strategic initiatives; TIsh Badamshin, chef instructor; Angela Thomason, student; Jesse Santiago, chef instructor; Nelson Porto, student; and Ruthann Messick, culinary school program manager.
Greeting guests are (l-r) Tammy Toomey, Sarah Gilmour and Linda Gaskill.
Hundreds of foodies attended the Southern Delaware Wine, Food & Music Festival Oct. 8 at Independence Hall in Millsboro. The highlight of the afternoon was a cooking contest between Robbie Jester, executive chef at Stone Balloon Ale House and Doug Ruley vice president, SoDel Concepts. The event raised funds for Food Bank of Delaware, Children & Families First and Rotary International’s End Polio Now Campaign. Music was provided by local musicians Ed Shockley, Keith Mack, Sol Knopf and Patty Blee.
