Wings. Cocktails. Finger food. Music. And they thought this was a ghost town

After consuming all those spicy wings at Ocean 98's Best Wings at the Beach competition at Crooked Hammock, it was only natural that the party move down the road to Fork + Flask for the annual Winter Cocktail Party. It was a huge success, and it all went to benefit the RehobothFoodie.com/Touch of Italy Scholarship Foundation. My personal thank you goes out to Sam and Mariah of Dogfish Head, LaVida Hospitality (including big boss Josh Grapski and Executive Chef Sean Corea), all eight intrepid bartenders, and everyone who braved the cold rain to attend. I don't think we could have fit one more smiling person into Fork + Flask. The last time it was that crowded was when I was frying up about a ton-and-a-half of my buttermilk fried chicken. Just sayin'....

Like the wing wingding (sorry, I had to...) at The Hammock, the Fork + Flask event was also a competition. Eight of our best local barkeeps were tasked with mixing up a creative cocktail using the new Barrel Honey Rum from Dogfish Head Distilling. The winner was determined by a panel of esteemed judges who included James Beard-nominated chef and restaurateur Hari Cameron, cinematographer Nick Gruber (ably assisted by digital designer Alexis Shaak), and, of course, yours truly. Mmmmm... maybe I shouldn't have used the word "esteemed...." 

It could have been the rain, or it could have been the crush of thirsty guests in the restaurant, but all the bartenders went off the deep end to vanquish their competitors. Rob Bagley from Chesapeake & Maine pulled out all the stops with his Mint Eastwood: a bright red combination of the honey rum, Carpano Antica vermouth along with lemon, blackberry, raspberry and a spritz of Chartreuse on a sprig of fresh mint. The Philly! Philly! by Chris Dunn from Saketumi was decorated with cucumber, mint, ginger, and fresh lemon and lime juices sparked with soda water. 

Fork + Flask's own Ginger Breneman and Sean Norris presented the "This Drink is Bananas" and the "Milton Mule." Some of the ingredients are top secret (I'm guessing there's a dossier somewhere...), but I do know that Smith & Cross Rum, Velvet Felernum (a citrusy syrup popular in Caribbean drinks), ginger, espresso, and yes, an actual banana, were all implicated. 

Big Chill Beach Club was represented by A.J. Borrero's "Recklaced" - presented in an actual pineapple laced with pina colada, raspberry, blueberry, blackberry and crowned with a jaunty little whipped-cream hat. The terminally cute and talented Palma Salerno created her "Paradise Found," sporting a whisper of habanero, Glayva liqueur (a mix of scotch whiskies) and lime. Palma is currently at Egg in Rehoboth. Bloody Marys never had it so good. 

Rese Shambaugh of Ocean City's Touch of Italy stuck with the Italian theme with her Tiramisu Toddy that contained butter, coffee gelato, espresso and cocoa to round out the Dogfish Head spirit. Last and certainly not least, the "Skipper's Sipper" was presented with orange juice, orange curacao, amaretto, a touch of cayenne pepper, and the rather coconutty Lupu Luau beer from none other than Dogfish Head, of course. Pat Backus from Dogfish Head topped that one with cherry/lime garnish. 

After much consultation, sipping, discussion, more sipping - you get the idea - the judges presented their decisions: Rob Bagley's Mint Eastwood snagged the No. 1 spot, closely followed (by just one point!) with Sean Norris' Milton Mule. Third place (again by a fraction of a point) was a tie among Ginger Breneman's banana extravaganza, Palma Salerno's Paradise Found and Touch of Italy's Tiramisu Toddy from OC's Rese The Barkeep. 

Musical enjoyment was ably provided by the talented guitarist and singer Anthony V. Carmen, and Sean's Fork + Flask kitchen team balanced out the liquor with such delights as lamb meatballs (some of the best I've ever tasted) and a mini grilled-cheese/tomato soup combo cleverly constructed to be consumed in one amazing bite. You had to be there. Actually, you can do just that – around this time next year. 

Thanks again to all who participated!