Dining Insider: a blog about turkey talk at Chaddsford Winery, a different kind of bird at Toscana to Go, artful dining for The Biggs Museum, holiday treats by Bella's Cookies and more
All Cook, No Book
Cooks, check out Northeast Seafood Kitchen in Bethany Beach on Nov. 16, when chef Ron Burkle, along with chef Jesse Howell of Betty’s Classic American in Rehoboth, will work some Thanksgiving magic—that includes preparing a dish the original Pilgrims shared with their Indian friends. Learn how to make apple butter—and how to bake a pumpkin pie in a pumpkin. (You’ll have a few days to practice before the holiday.) For more, call Northeast at 537-1785, or visit northeastseafoodkitchen.com.
If you missed the first two Turkey Tastings at Chaddsford Winery in Chadds Ford this month, don’t miss the last, this weekend, Nov.19 at 2 p.m. and 4 p.m. The tastings will be held in the Vintner’s House, the country estate at the winery, where winery educators will discuss which wines go best with your Thanksgiving meal while you sample turkey, stuffing, gravy, cranberry sauce and pumpkin pie by Brandywine Catering. You’ll sample six Chaddsford wines, white to red, including some for Chaddsford’s Craft Cuveé collection, before finishing with spiced apple wine. Tastings are $25 per person, and reservations are required. Call (610) 388-6221 ext. 203, chaddsford.com
A Different Kind of Bird
Here’s a different idea for your holiday bird: a La Caja China roasted turkey from Toscana To Go. La Caja China is a special grill that works by roasting the meat with the charcoal on top instead of below. “Cooking with La Caja China is an experience,” says Toscana owner Dan Butler. “It’s a culture. It’s about the age-old mainstays of good food, good friends, and good times. Gathering around a wooden box, having a nice long chat while dinner slowly cooks. It’s rugged but romantic, and that shows in the final product.” Chef Dan promises to fill Trolley Square with the aroma of roasting meat and charcoal on Thanksgiving Day. How can we resist? Butler promises a full range of side dishes for those who want to spend the day enjoying instead of cooking, and oven-ready birds will be available for those with packed refrigerators. Quantities are very limited. Order by Nov. 20 at 655-8600. Or order at the store, 1402 N. Dupont St., Wilmington. Learn more at toscanatogo.com.
Before we get entirely carried away with the holiday, don’t forget An Evening of Artful Dining: A Preservationist's Approach to Historic Buildings in Delaware on Nov. 19 in the newly renovated Grand Gallery of the Biggs Museum of American Art. While you dine on a delicious meal from Molly Mason’s, on Maryland’s Eastern Shore, historic preservation consultant Katherine Adams Masek will speak about studies of architectural paints in historic Delaware buildings. It’s fascinating—and delicious. The dinner is $65. Contact the Biggs at 674-2111, or biggsmusuem.org.
Ciao, Bella’s Cookies
We’re always glad to hear from our friends at Bella’s Cookies, especially when there is something new and cool. That includes Bella’s fat-free Leguma Beach, made with puréed white beans, chocolate chunks, oats and chopped walnuts, made without eggs and dairy. OK, so there’s a little fat from the nuts. Otherwise, it’s a virtually fat-free—repeat: fat-free—cookie. Somebody, pinch us. Popular agave-sweetened cookies that are in stock now include oatmeal-raisin, butter pecan and peanut butter-chocolate chip. Those who need a Thanksgiving dessert can special order. Available this year are natural-organic pumpkin pies (amazing crusts), gluten-free pumpkin pies, vegan pumpkin pies—all available with sweet potato, too. Fresh apple pies and gluten-free apple pies are made with local produce. And there’s more. Post holiday, look for Bella’s delicious Choco-Mint cookies. We can’t wait. How was that for a tease? To order, call 684-8152, or email at email@example.com. Learn more about Bella’s at bellascookies.com.
Next week, look for an exciting event from our friends at Dogfish Head Craft Brewery. You'll be proud to be a Delawarean…