Taking home the 2019 Top Chef of the Culinary Coast for the second year in row was Café Azafran. Shown with the trophy are (l-r) chef Ryan Steele and chef/owner Richard Steele. Their top prize dish was seafood cake with Catalan guacamole, corn salsa, and spiced pita chips.
Taking home the top prize in the dessert category was Hopkins Farm Creamery. Shown are Events Manager Sam Jones, left, and Wholesale Manager Holli Johnston. Hopkins Farm Creamery also unveiled their new items, cakes and pies.
Off the Hook took home second place for seared tuna and red rice. Shown are Storm Miles, left, and Executive Chef Christian Constantino.
Fish On took home third place with its fried oysters and smoked tomatoes with vegetable salad. Shown are Meals on Wheels Lewes-Rehoboth Chef Maggie Wiliiamson and Meals on Wheels Lewes-Rehoboth Coordinator Jen Bradour.
Meals on Wheels Board of Directors gathers for a photo at the event. Shown are (l-r) Roberta Wuttke, President John Wolfle, David Humes, Sue Gerson, Lana O’Hollaren, and President-elect Ann Bailey.
Enjoying the food and drinks are (l-r) Tom McDonald, and Ellen and Don Reid.
Socializing at the event are (l-r) Steve and Janet Point, and Linda and Rick Washco.
Ready to sample some food are (l-r) Tony Burns, Cheryl Crowe, Jason Abela, Meghan Shupe and John Carbon.
Rehoboth Beach Country Club staff watches while the event is in full-swing. Shown are (l-r) Andra Vale, RBCC General Manager and COO Michael McDonald, and RBCC Sales and Catering Manager Mary Beth Furjanic.
The Pickled Pig Chef Ian Mangin stays busy preparing their pork tacos.