Share:
Local chefs and farmers combine for a cause
Northeast Seafood Kitchen Chef Ronnie Burkle presents his tasty concoction.
June 26, 2014
Jen Blakeman of Fish On, left, and Lisa Wheeler of Plate Catering take advantage of down time and try the red, white and blue pistachio ice cream from Hopkins Farm Creamery. BY DENY HOWETH
Angie Watkins, flanked by her daughters Kathy McGuiness, left, and Beth Thomas, were on hand to volunteer. BY DENY HOWETH
A large crowd estimated at 500 people was on hand to taste the culinary delights at the benefit. BY DENY HOWETH
Kathy McDonald and Executive Chef Paul Gallo of Nage pose for a photo after the rush of tasters. BY DENY HOWETH
Store Manager Paula Pepper and Production Manager Rodney Wilson dip Hopkins Farm Creamery ice cream. BY DENY HOWETH
Delaware Distilling Company offered its homemade spirits. BY DENY HOWETH
Paul Cullen provides continuous music during the event. BY DENY HOWETH
Sean Hixon from The Point Coffee House and Bake Shoppe serves hops-infused coffee. BY DENY HOWETH
Enjoying the samples are (l-r) Ray and Gina Woods, Tom Schmitt and Abbey Feierstein. BY DENY HOWETH
Chad Campbell pours 16 Mile Tiller Brown. BY DENY HOWETH
The first Top Chef of the Culinary Coast event June 12 in Rehoboth Beach Convention Center raised funds for Lewes-Rehoboth Meals on Wheels.
The following categories were voted on by hundreds of supporters. The ticketholders voted, and the winners were: Chef Paul Gallo at Nage for Sexiest Food; Hobos’ Chef Gretchen Hanson for Most Creative Chef; and Chef Kevin Reading’s Abbott’s Grill for Best Reinvention of a Delmarva Tradition.
Salt Air Chef Matt Kern walked off with two awards: Food You Couldn’t Live Without and Top Chef.
