Ben King, left, of DOPS Inc. pours a shiraz blend from Robertson Wine for John Carper of Lewes
Sampling some white wine are (l-r) Mardi Spangler, Steve and Laura Yiengest and Christy Carey.
Nage General Manager Mark Harrison is shown with Children’s Beach House Executive Director Rich Garrett at thefest. Nage is contributing 100 percent of the proceeds to the Beach House.
Having some fun at the Wine and Food Fest are (l-r) Allison Murray and Dave and Rose Furio.
Eduardo Antonio Agueta serves up some Hickman bratwurst to Lewes resident Mitch Hooker.
Nage Sales and Marketing Manager Chrissy Sarro serves up some traditional clam chowder in the inaugural chowder cook off. Four former Nage chefs, now at other restaurants, prepared four distinct chowders for bragging rights. Chef Hari Cameron owner and executive Chef of a.(MUSE) prepared a traditional clam chowder with Berkshire Pancetta. Chef Kevin Reading, executive chef and owner of Abbott's Grill Chef prepared Andalusian Seafood Chowder with smoked baby octopus. Ted Deptula current executive chef of Nage Bistro & Wine Bar prepared a Rockfish and Shrimp Chowder and Chef de' Cuisine Brenton Wallace of Dogfish Head Brewpub prepared a Manhattan conch and Hickman Sausage Chowder. The favorite chowder chosen but the attendees went to Cameron with his traditional chowder.