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Moveable Feast benefits Historic Lewes Farmers Market

Some of the top local chefs delight culinary senses in Shipcarpenter Square
Some of the 250 market supporters gather under a tent on Shipcarpenter Green before departing to their assigned dinner location.
Ron MacArthur
May 28, 2019

If you left hungry after attending the Moveable Feast in Lewes May 18, it was your own fault. The 250 attendees at the sold-out event to benefit the Historic Lewes Farmers Market started out with hors d’oeuvres under a large tent on Shipcarpenter Green before splitting up into two groups for meals at five Shipcarpenter Square homes.

Before moving on to dinner, an auction and raffle featuring dining and Lewes and Sussex County adventures helped raise funds for the market.

Proceeds from the event go to support the market’s educational activities, programs to increase market access and initiatives to support economic vitality of small, local farmers.

Chefs included Bill Clifton, The Counting House, Georgetown; Sean Corea, Fork and Flask at Nage, Rehoboth Beach; Ian Crandall, Kindle, Lewes; Lion Gardner, Blue Moon, Rehoboth Beach; Matt Kern, Heirloom, Lewes; Raul Rodriguez, Fish On, Lewes; and Dru Tevis, SoDel Concepts. Hosts in Shipcarpenter Square included Diana Beebe; Rick and Linda Palmer; Mary and Patrick White; Roseann Dillman; and Kent and Mary Woods.

Some of the 250 market supporters gather under a tent on Shipcarpenter Green before departing to their assigned dinner location.
Matt Kern, executive chef at Heirloom restaurant in Lewes, is ready to start cooking at the home of Diana Beebe.
Blue Moon restaurant chef Lion Gardner and pastry chef Ale Kowalchick are in the kitchen of Rick and Linda Palmer getting ready for the dinner to come. Blue Moon is located on Rehoboth Avenue in Rehoboth Beach.
Sean Corea, general manager and executive chef at Fork and Flask at Nage along Route 1 near Rehoboth Beach, is ready to start cooking at the home of Mary and Patrick White.
Father and son Chris and Gabriel Burns are busy shucking oysters at the start of the event.
Richard Scalenghe provides some light pre-dinner music under the tent.
Bill Clifton, co-owner and executive chef at The Counting House on The Circle in Georgetown, prepares crab salad small plates hors d’oeuvres under a tent on Shipcarpenter Green.
Counting House intern Shaneka Gibbs of Blades prepares strawberries for hungry feast participants. Gibbs is a student in a First State Community Action Agency program.
Denise Poslusny is one of the event’s co-chairwomen and part of a large committee in charge of the Moveable Feast.
Bill and Susie Shirk of Lewes are at the head of the line for early-evening snacks before dinner.

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