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Meals on Wheels holds Top Chef event in Rehoboth

Chef/Owner of Po'Boys Creole and Fresh Catch in Milton, Mike Clampitt, shares a laugh with Patti Layton of Rehoboth Beach. Po'Boys took home the Top Chef vote and also the Food We Couldn't Live Without category with his N'awlins gumbo and cornbread. BY STEVEN BILLUPS
Steven Billups
June 20, 2015
Enjoying the variety of food and casting their ballots are (l-r) Lou and Barb Rieder and Denise and Jim Mahoney. BY STEVEN BILLUPS
Offering up its seared diver scallops, English peas, heirloom carrots and house-smoked bacon are Victoria's Chef Tom Deptula, left, and General Manager Steve Griffith. BY STEVEN BILLUPS
Dos Locos' Carlos Villanueava, left, and Chef Ruben Castillo prepare a serving of cold lobster and shrimp tacos. BY STEVEN BILLUPS
Chef de Cuisine Sean Corea from Nage serves Kathi Fox of Rehoboth a serving of hamachi crudo, fennel pollen, citrus and escalate cucumber. BY STEVEN BILLUPS
Ivy used an original presentation of its cool seafood salad with lobster, shrimp and bay scallops in lettuce cups. Shown discussing the food are (l-r) Gary Traynor, Kathy Andrus, Highway One Restaurant Group Executive Chef Pete McMahon and Ivy Chef Aileen Delario. BY STEVEN BILLUPS
Dan Nowack takes a break from serving Teller Wines to try DiFebos of Rehoboth's tiramisu, served by owner Jeff Osias. BY STEVEN BILLUPS
Touch of Italy partners Mike and Steven Berardinelli make more fresh mozzarella during the event. BY STEVEN BILLUPS

Meals on Wheels Lewes-Rehoboth held its Second Annual Top Chef of the Culinary Coast competition June 11 at the Rehoboth Beach Convention Center. The event is the biggest fundraiser for Meals on Wheels Lewes-Rehoboth and this year's competition was sold out.

The winners in four categories, Best Reinvention of a DelMarVa tradition, Most Creative Use of Ingredients, Food We Couldn't Live Without and Top Chef, were voted on by ticket holders.

Salt Air won the Best Reinvention category with its scallion biscuits, pea tendril salad and shrimp gravy. Most Creative Use of Ingredients was won by Bluecoast Grill's summer scarlet scallops. Po'Boys Creole and Fresh Catch brought home the title of Top Chef and also won the Food We Couldn't Live Without category with his N'awlins Gumbo and Cornbread.

 

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