Take a Culinary Tour of Lewes with Deb Griffin and Paul Cullen of Sonata Wines
PLUS: Dover’s Delaware Wine and Beer Festival will crown homebrew champ, and Giving On Tap returns Nov. 6.
Eating Lewes is here. Like its sister, Eating Rehoboth, participants will be led on an eating and drinking tour of a few of the town’s finest restaurants. The four Lewes culinary walking tours will happen Oct. 17, Oct. 24, Nov. 7 and Nov. 21. You’ll be squired about by founder Deb Griffin and foodie-musician Paul Cullen of Sonata Wines. Eating Rehoboth, which debuted early last summer, was a smash, with the 500th guest joining in just couple weeks ago. The Rehoboth tours continue to sell out each weekend, so they’ll be offered through November. Don’t miss the fun. eatingrehoboth.com
Head to the beautiful the Green Room of the Hotel du Pont in Wilmington for an exceptional wine dinner featuring one of the most well known private reserve Cabernets being produced in California. On Oct. 18 The Green Room Culinary Team will present a four-course dinner, paired with Beaulieu Vineyard’s Sauvignon Blanc and three vintages of Beaulieu Vineyard Georges de Latour Private Reserve. Laura Hoffman, wine director for Diageo Chateau & Estates and Charmer-Sunbelt Group, will be on hand to discuss the glorious history of Beaulieu Vineyards and the amazing characteristics of the vertical flight of highly rated Cabernet Sauvignons. Your menu: Start with butter poached sea scallop, crispy pork belly, apple confit, apple cider reduction teamed with 2011 BV Coastal Estates Sauvignon Blanc. Continue with quail with a smoked mushroom duxelle, quail egg, slow roasted candy sweet onions and huckleberry sauce paired with 2007 BV Private Reserve Georges de Latour Cabernet Sauvignon. The third course is smoked short rib of Certified Black Angus beef, Blue Hubbard squash and melted leeks with local beans coupled with 2008 BV Private Reserve Georges de Latour Cabernet Sauvignon. Finish with a flourless chocolate cake in raspberry sauce with 2009 BV Private Reserve Georges de Latour Cabernet Sauvignon. Tempted? We are. The
$100 price includes gratuity and valet parking. Reserve now. 594-3154, hoteldupont.com
Do you believe you have an award-winning beer recipe? Delaware will crown its first homebrew champion on Oct. 20 during the Delaware Wine and Beer Festival at the Delaware Agricultural Museum & Village in Dover from noon till 5 p.m. The event is an American Homebrewers Association-sanctioned competition, meaning the champion will be selected by beer judge certified program judges. Festival-goers who purchase the VIP ticket package will select the semi-finalists in five categories, and the certified judges will pick the champion from among those five. The winner, in addition to holding the state title, will earn $250 in cash, at least $250 in prizes from the Delaware Wine and Ale Trail and Cabot Cheese, plus a ribbon. Five finalists will earn ribbons. The competition is sponsored by How Do You Brew, a wine and beer homebrew store in Newark. The five categories will include: IPA (American-imperial), American Ale (pale, amber, and brown), Delaware-grown fruit beer, Belgian-French ale and specialty brews. “We also wanted to announce that the competition rules have changed,” says Charles Gray, who is managing the competition for Kent County Tourism, producers of the festival. “Our Homebrewers let us know that we had originally asked for too much beer per entry,” he said. “And we listened. The new requirement is six to 12 bottles or keg equivalent per entry.” To enter, purchase a $10 Brew Competition ticket online. Competitors are asked to deliver their entries to the festival grounds in Dover between 11 a.m. and noon on Oct. 20. Competitors may also purchase a greatly discounted $10 festival ticket with five tastings. The Delaware Wine and Beer Festival, now in its fourth year, is Delaware’s official Wine and Beer Festival, featuring Delaware’s wineries, breweries and distilleries at one great event. This year’s theme is Drink Local, Eat Local and Buy Local. Select Delaware restaurants will serve food, 40 Delaware artists and artisans will display their work, and there will be a corn hole tournament, a keg tossing competition and live reggae music by the Island Boyz. The first 500 ticket buyers will receive their choice of a free wine or beer glass, and VIP ticket holders can sample and judge the semi-finalists of the Delaware Homebrew Championship. This year’s event will include expanded free parking adjacent to the festival grounds, the 19th century farm village. 800-233-5368, delawarewineandbeerfestival.com
Ace writer Shari Short of Get Healthy, Delaware! asked Anthuan Maybank of Champion Body Strength Training in Wilmington to suggest a superfood that could serve as a great breakfast, but also as an afterschool snack. This is what he came up with; baked pears. Pears are high in fiber, vitamin C, K and several of the all-important Bs. If you want to adjust for sugar levels, try using stevia and low-sugar or no-sugar apple juice. It’s not just a super food—it’s super-autumnal.
2 large Bosc pears
2 teaspoons sugar
1/4 teaspoon cinnamon
1/4 cup dried cranberries or dried mixed fruit (such as Sun-Maid Fruit Bits)
1/4 cup low-fat granola 1/4 cup apple juice
1. Peel pears, then cut in half lengthwise. Use a melon baller or grapefruit spoon to remove core and seeds, creating a hollow.
2. Place pear halves, cut sides up, in a glass pie plate. Combine sugar and cinnamon, then sprinkle evenly over pears.
3. Combine cranberries and granola, then mound into the hollows of the pear halves. Pour the apple juice in and around pear halves. Cover dish loosely with wax paper.
4. Cook in microwave on high 6-8 minutes or until the pears are tender when pierced with a knife. Let stand in the dish five minutes. Use a large slotted spoon to transfer the pears to serving plates.
5. Drizzle juices from pie plate over pears.
After a sold-out event last November, Meals On Wheels Delaware, Two Stones Pub and Out & About Magazine are bringing back Giving On Tap on Nov. 6. Guests will enjoy an exclusive evening of specialty hand-crafted beers and appetizers provided by Two Stones Pub while supporting homebound seniors throughout the community. This year guests can upgrade to a VIP table to enjoy an additional hour of craft brews and food, including a private hour with celebrity bartender Sam Calagione from Dogfish Head Craft Brewed Ales, samplings of reserved beers, and a family style dinner (at each table) paired with specialty bottles of handcrafted beer at Two Stones Pub on Naamans Road. “After last year’s tremendous success we couldn’t be more excited to partner with Two Stones Pub and Out & About Magazine again,” says executive director Mari Considine. “Giving On Tap is a great opportunity for people who may not be involved with Meals On Wheels Delaware to support the seniors in our community who need it most while enjoying some of the area’s best craft-brews.” Says Two Stones owner Michael Stiglitz, “Last year’s event was so successful that our biggest problem was people wanting to buy tickets after we had already sold-out. This year we are getting a little creative to try to increase our charitable tally for MOW—we’ve reached out to our great friend Sam Calagione, who will be beer- tending for the new VIP hour and 2SP is making this our premier event during Wilmington Beer Week.” Stay tuned for more on that. For tickets, hit mealsonwheelsde.org/got