A Special Night at Moro
If you doubt vinegar can be as complex as wine, call Moro in Wilmington soon to reserve your place at the Minus 8 Vinegar dinner on March 22. Chef-owner Michael DiBianca will prepare an amazing selection of food made with these unique and delicious vinegars. Winemaker Rachel Thompson started making the Minus 8 vinegars in 1996 on a 100-acre vineyard in Canada’s ice wine region. “It was an immediate home run,” DiBianca says. See why. Your meal will begin with tuna tartar served with Minus 8 cured green apple-vanilla sea salt-olive oil roasted almonds. Follow that with pan-seared scallops with heirloom squash purée and a gastrique of Minus 8 Concord Grape with crispy prosciutto-micro greens. Next comes pan-seared rockfish with a cake of crispy polenta and shaved artichokes with Minus 8 Brix Verjus-orange oil. You’re just getting started, so we’ll leave the braised lamb, grilled strip steak and dessert to your imagination for now. Suffice it to say, DiBianca never disappoints. You’ll be able to taste the vinegars on their own, and Thompson will also serve some special wines from his vineyard. The $80 admission includes a bottle of Minus 8 to take home. Book it. 777-1800, mororestaurant.net
Erin, Go to Root
It’s crazy out there on St. Patrick’s Day. If you’re one to hole up, or if you want food that’s far better than the typical corned beef special at your local wannabe Irish watering hole, check out Root Gourmet in Rehoboth Beach. March 15-17 it’s offering corned beef and cabbage (obligatory, of course) with potatoes and soda bread. (There’s even a gluten-free version.) But the real news is dessert: Irish Potatoes, Bailey’s chocolate gateau and Guinness-iced brownies. If you see Leprechaun Charlie walking around town, take his gold coin. It’ll get you one of those delicious brownies for free. Order at 727-5664. Rootgourmet.com
More Noshing in Newark
Coming soon: Newark’s Annual Wine and Dine Downtown. Billed as a “culinary and wine extravaganza featuring a dazzling array of tasty delights prepared by the chefs of downtown Newark’s very own restaurants” the event pairs great food with complementary fine wines from around the world. Seventeen downtown restaurants have selected unique wines to feature with their special menus. Restaurant-wine pairings will offer a $2 per 2 oz. taste of wine! Premium tastings and flights may also be available at varying prices. Special guest Julie Johnson, owner and winemaker of Tres Sabores Winery in Napa Valley, will be at the Stone Balloon Winehouse pouring her very special wines. No tickets necessary. Pick up a glass at any participating restaurant, then pay as you go. The first 2,000 attendees will receive a free commemorative glass and wine pouch. It all happens March 23. Check it out at enjoydowntownnewark.com/winedine.
Feed the Children
Save the date. Share Our Strength’s 25th annual Taste of the Nation Dinner happens April 18 at Harry’s Savoy Ballroom in North Wilmington. This amazing multi-course dinner raises money to combat childhood hunger via the Food Bank of Delaware, the Ministry of Caring and the Claymont Community Center. Guest sommeliers will pour some delicious wines while guest chefs from across the country prepare some amazing meals. They include: Elise Wiggins, executive chef at Panzano, preparing rabbit confit with potato gnocchi, slow-roasted pickled tomato, caramelized leeks and shallots, gorgonzola and fine herbs; Andy Husbands, chef-owner of Tremont 647 and Sister Sorel in Boston, preparing yellowfin tuna two ways—ginger rare sear and tartar—with crunchy sushi rice and green krack sauce; Kirk Avondoglio, executive chef of Perona Farms in New Jersy, serving pastrami squab with Jewish rye crouton; Jeff Buben, chef-owner of Vidalia in Washington, D.C., preparing Shenandoah lamb loin with curry lamb sausage, fava beans, strawberry jam, pickled rhubarb and voudavon jus. Stay tuned to future Insiders for more chefs and meals. Till then, call Harry’s at 475-3000. harrys-savoy.com