Local. Fresh. White. Plus, the Celebrity Chef brunch survival guide and more.
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The Celebrity Chef Brunch Survival Guide
The Dining Insider will get you through.
You find yourself in a swanky atrium surrounded by 30 world-class chefs, mountains of quail eggs and wild mushroom crepes, and 1,200 impeccably dressed revelers.
The Meals from the Masters annual Celebrity Chefs’ Brunch—which goes down April 17 at the Bank of America building in Wilmington—is, no doubt, a culinary extravaganza. But between all of the food, important people and natural sunlight, the brunch can be an overwhelming affair.
So without further ado, here’s the Dining Insider’s Guide to the Brunch:
• Get trayed up. The clear plastic trays provided at the door are absolute necessities for serious eaters. More importantly, the cup holder cradles your drink and frees up a hand.
• Grab a mimosa. No further explanation necessary.
• Survey the land. Get your bearings. Know which room has the pineapple parfaits and which booth is serving bacon spoon bread.
• Pace yourself. Don’t go too big too early. That white-pepper chocolate tuile will still be there later. Should you find yourself slipping into a food coma early, grab a cup of complimentary Wawa coffee and rally.
• Avoid strong liquor. Yes, counterintuitive, but that Ketel One ice luge is going to anesthetize your taste buds. With food this good, you’ll want to taste it.
• Try new things. This is your opportunity to be bold. You’re getting a single taste-sized portion of braised veal cheek. You’ve already paid for your ticket. Down the hatch.
• Give props to the locals. They’re surrounded by dozens of some of the most decorated, talented chefs in the world, so why not show some love for the Dan Butlers, Jay Caputos and Matthew Curtises of the world?
Read more Dining Insider at delawaretoday.com/Blogs/Dining-Insider. —Matt Amis
Page 3: The New Face of Dining