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Top Chef of Culinary Coast benefit held
Chef Danio Somoza from 99 Sea Level in Bethany Beach was awarded Top Chef for the second year in a row. Somoza prepared seared black sea bass and dayboat scallops. Shown are (l-r) Meals on Wheels Lewes-Rehoboth Board President John Wolfle, Somoza, and Event Co-Chair and Board Member Lana O’Hollaren. Somoza also won Best Reinvention of a Delmarva Tradition and Top Chef.
June 19, 2017
Event organizers gathered for a photo at the event. Shown are (l-r) Board President John Wolfle, Event Committee Member Roberta Wuttke, Event Co-Chair and Board Member Lana O’Hollaren, and Event Co-Chair and Board Member Bob Yesbek.
Serving up Oyster House Punch from Henlopen City Oyster House is Bar Manager Eric Derr. Happy to receive a sample with her drink ticket is Jennifer Rubenstein from Rehoboth Beach.
Enjoying samples and the local social atmosphere are (l-r) Karen and Kirk Steele, and Charlotte and Board Member Harry Papaleo.
Chef Mike Clampitt of Po’Boys Creole and Fresh Catch serves Debbie Knight a sample of his jambalaya.
Meals on Wheels Lewes-Rehoboth Past Board President Bob Derrickson and Suzanne Landon smile for a photo.
99 Sea Level Director of Operations Donna Sarafini serves Sue Lomas the Top Chef award-winning sample of blackened sea bass and dayboat scallops.
Lefty’s Alley and Eats Pastry Chef Alexis Wood shows some of her fine pastries.
Enjoying the beautiful evening on the deck at Rehoboth Beach Country Club are (l-r) Brenda Swartswelder, and Jeff and Shae Searl.
Enjoying the fundraiser are (l-r) Jen Brooks, Brooke Hill and Lauren Somori.
At the Salt Air Table Chef Gary Wilson, left, and Pastry Chef Rhiannon Lorah explain their Compressed Watermelon, Beer Brined Crispy Chicken Skin and Roasted Corn and Crab Salsa to Connor McDonald.
Serving Bacon Wrapped Crab Imperial to Carol Wetherhold is Fins Hospitality Group Disitrict Manager Scott Garner.
Donating $3,600 to Meals on Wheels during an auction are Dale and Sue Lomas of Atlantic Liquors, and Valerie Dickinson and Ernie Hyett of Hyett Refrigeration.
Chef Christopher Parks, left, from Lupo Italian Kitchen, serves Pancetta Bacon Ragu with house made Paccheri and Parmesan Reggianno to Brianna Klein.
The 4th Annual Top Chef of the Culinary Coast fundraiser for Meals on Wheels Lewes-Rehoboth was held at the Rehoboth Beach Country Club June 8.
Over 20 local chefs competed for Top Chef bragging rights as well as raising funds for Meals on Wheels.
The Top Chef is chosen by popular vote by the attendees in four categories: Best Use of Ingredients, Best Reinvention of a Delmarva Tradition, Food We Couldn’t Live Without and Top Chef.
