Ivy crowned Top Chef of the Culinary Coast
For the second straight year, Ivy’s Rudder jumbo lump crab cake with Delaware Bay tartar sauce took home the top prize at the Meals on Wheels Lewes-Rehoboth Top Chef of the Culinary Coast.
The event was held May 17 at Ivy on Dagsworthy Avenue in Dewey Beach, where chefs from 16 local restaurants and drink retailers competed. The event was sponsored by the W.E. Cross Charitable Foundation Inc. and Meineke Care Car Center of Lewes.
Second place went to chef Ryan Steele and chef/owner Richard Steele of Cafe Azafran for their paella cakes. Third place was presented to to Dogfish Head Brewings & Eats. Ami Rae the Backyard from Milton took top accolades for the dessert tres leches.
Other restaurants and drink retailers taking part in the were Lefty’s Alley and Eats, Fins Hospitality Group, Crooked Hammock, Hopkins Farm Creamery, Touch of Italy, Thompson’s Island, Salt Air/Big Fish Group, Lewes Oyster House, Atlantic Liquors, Nassau Vineyards, Bethany Blues and Frank & Louie’s.
Along with the restaurants, drink retailers offered libations to wash down the many small plates.
All proceeds benefit Meals on Wheels Lewes-Rehoboth.
![Meals on Wheels Event Chair Lana O'Hollaren presents the top dessert award to Backyard owner Ami Rae, right, and helper Meylin Sanchez for their tres leches cake.](/sites/capegazette/files/2023/05/field/image/0305a.jpg)
![Meals on Wheels Event Chair Lana O'Hollaren presents the second-place award to chef Ryan Steele and chef/owner Richard Steele of Cafe Azafran for their paella cakes.](/sites/capegazette/files/2023/05/field/image/0301a-2.jpg)
![Meals on Wheels Event Chair Lana O'Hollaren presents third-place honors to Dogfish Head Brewings & Eats. Shown are (l-r) O'Hollaren, and chefs Bill Rogers and Jordan Drew.](/sites/capegazette/files/2023/05/field/image/0297a.jpg)
![Chef Dillon Walker of Lewes Oyster House puts the finishing touches on a dish of cucumber, tomatillo, avocado gazpacho with sazon, poached shrimp, cilantro lime creme fraiche and Henlopen sea salt.](/sites/capegazette/files/2023/05/field/image/3756a.jpg)
![Checking on their creamy roasted red pepper chicken penne are Lefty’s Brandon Bartolotti, left, and Rian Berardi.](/sites/capegazette/files/2023/05/field/image/0143a.jpg)
![Enjoying the event are (l-r) Meghan McCalley of the Rehoboth Beach-Dewey Beach Chamber of Commerce, left, and Ernie Hyett of Hyett Refrigeration Inc.](/sites/capegazette/files/2023/05/field/image/0222a.jpg)
![Posing for a picture are Ivy Manager Brooke Sterling, left, and Leslie and Billy Savage of Diamond State Meats.](/sites/capegazette/files/2023/05/field/image/0248a.jpg)
![The Crooked Hammock’s Ted Deptula, left, and Nate Stabler put the finishing touches on a smoked pork tostada.](/sites/capegazette/files/2023/05/field/image/3796a.jpg)