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On Friday, Sept. 26, Mackie Banks, of Banks Wine and Spirits, presented Meals on Wheels Delaware with a check in the amount of $15,000. Banks recently came into the money in an unexpected windfall and decided it was important to invest in the community.
Since her mother-in-law had been a recipient of Meals on Wheels she wanted to give back to the organization.
“We are overwhelmed by Mackie’s generous contribution. She is truly making a difference for seniors in Delaware and we are honored to be the recipient of her generosity,” said Mari Considine, Meals on Wheels Delaware executive director.
The timing of this donation could not be better, Considine said, as Meals on Wheels Delaware is gearing up for the sixth annual Celebrity Chef’s Beach Brunch which will take place Sunday, Oct. 5, at the Baycenter for the Performing Arts in Dewey Beach.
The event raises funds and awareness for Meals on Wheels Delaware.
The Beach Brunch features food from more than 30 area chefs, fine wines and spirits, and a silent auction.
Tickets and sponsorship opportunities are still available by calling 302-656-3257 or at www.mealsonwheelsde.org.
Meals on Wheels Delaware is a statewide nonprofit organization representing the best interests of meal recipients and their meal providers. Meals on Wheels Delaware is dedicated to increasing public awareness of the service provided by Meals on Wheels – a daily meal and a daily visit; gaining support both in charitable dollars and volunteerism for Meals on Wheels programs; creating an effective system for local meal providers to raise funds and recruit volunteers; and assisting agencies in providing medical meal supplements when appropriate.
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Sixth annual Celebrity Chefs’ beach brunch set Oct. 5
As the sixth annual Celebrity Chefs’ Beach Brunch nears, culinary experts from all over the Cape Region are gearing up to make the extravaganza an event that even the most picky eaters won’t want to miss.
The fundraiser will be from 11 a.m. to 2 p.m., Sunday, Oct. 5, on two floors of the Dewey Beach Baycenter. More than 600 patrons are expected to dig in for a good cause.
There aren’t too many places where buffetgoers can sample entrées from more than 30 restaurant stations, said event Chairman Scott Swingle. He said visitors enjoy having access to some of the most well-known signature chefs from some of the hottest eateries in the Cape Region.
Best of all, he said, the proceeds from the fundraiser benefit Meals on Wheels, which prepares 600,000 nutritious meals for homebound seniors across the state each year.
“You can also enjoy live music and a fabulous silent auction filled with luxurious vacations, rare sports memorabilia, specialty kitchen items, vintage wines, gourmet dinner, original artwork and much more,” he said.
Some of the signature chefs who will be attending the event are as follows:
Gary Johnson - Eden
Gary Johnson is the executive chef at Eden Restaurant on Baltimore Avenue in Rehoboth Beach.
Now an experienced and well-known local chef with a wide range of culinary capabilities, Johnson attributes his success to learning a love for food while being raised in the Lewes area.
While he prefers to cook steak and seafood, he has experimented over the years with modern-day French upscale cuisine and old-school American favorites with a special twist.
For this year’s event, he plans on preparing a duck confit with arugula, brandy-soaked cherries and pecans on a toasted crostini.
John T. Sapienza - Baywood
John T. Sapienza has been the executive chef at Baywood Clubhouse Restaurant since the location opened almost five years ago.
He is a graduate of the culinary arts program at Johnson-Wales University in Providence, R.I., where he began his long journey to perfect his craft.
After serving in restaurants in Lake Tahoe, Nev., he travelled to Atlantic City, N.J., where he was featured at many large casino resorts.
His love for coastal living finally drew him to Delaware, where he has cooked for more than a decade.
He specializes in fine dining but is comfortable preparing many ethnic foods, including Chinese, Italian, American, French and coastal Mediterranean.
For the Beach Brunch he plans on making panko and ginger-crusted stuffed gorgonzola scallops with a special drizzle.
Chris Teal - Cloud 9
For the past three years, Executive Chef Chris Teal has been featured at Cloud 9 Restaurant in Rehoboth Beach.
He is both a Sussex County native and former serviceman in the U.S. military.
After graduating from the California Culinary Academy in San Francisco, he has amassed 10 years of restaurant experience.
He made the move from the West Coast back to the East only five years ago and ever since, he has found success cooking seasonal foods and challenging himself with new culinary endeavors.
At the Cloud 9 station for the Beach Brunch, Teal is planning on preparing a lobster risotto with honey-seared scallops.
Tickets to the brunch are $95, and a packet of six tickets costs $75 per diner.
For purchasing information, call 302-656-3257.
www.mealsonwheelsde.org.
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