11.04.2018 Views

Delaware Eats Magazine_First Issue

Delaware Eats is a magazine dedicated to the foodies of Delaware

Delaware Eats is a magazine dedicated to the foodies of Delaware

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

<strong>Delaware</strong>#1 issue<br />

<strong>Eats</strong> <strong>Magazine</strong><br />

Getting<br />

Your Grill<br />

Ready For the Season<br />

Do It Yourself<br />

Guide to<br />

Wine Pairing<br />

How to Pick<br />

a Cutting<br />

Board<br />

The Kitchen<br />

Tools<br />

You Need<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 1


<strong>Delaware</strong><br />

<strong>Eats</strong> <strong>Magazine</strong><br />

Follow Us on Facebook:<br />

www.facebook.com/<strong>Delaware</strong>-<strong>Eats</strong>-<strong>Magazine</strong>-787159974826215/<br />

Publisher’s<br />

Letter<br />

Hello, <strong>First</strong> State!! We are happy to present<br />

you our first edition of <strong>Delaware</strong><br />

<strong>Eats</strong> <strong>Magazine</strong>. Our publication has sister<br />

publications in cities all across the<br />

country, and we are pleased to offer<br />

one in <strong>Delaware</strong>.<br />

We will cover all of your food and dining needs from<br />

inside and outside as well as take out and dine in. Our<br />

magazine will offer a positive read in ways that have not<br />

been done before in the area.<br />

The goal of <strong>Delaware</strong> <strong>Eats</strong> is to have you use it as a<br />

reference point for your kitchen and dining needs. Our<br />

contributing editors are highly educated culinary experts<br />

that are here to share knowledge and make your kitchen<br />

feel like a magical place.<br />

Whether you are a person that likes to eat out all of<br />

the time or eat in, we will have a plethora of information<br />

at your fingertips. Our free digital copies are something<br />

that you can download and keep forever.<br />

All of the magazines have something for everyone,<br />

and you can always expect to see something you didn’t<br />

know. From restaurants that you might not have heard<br />

of, to the kid’s corner to chef tips in the kitchen we hope<br />

you will find this magazine as entertaining as we do when<br />

we make it.<br />

Thank you for enjoying <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong>!!<br />

Bob LePage<br />

Editor-In-Chief<br />

bobl@Landspublishing.com<br />

<strong>Delaware</strong><br />

<strong>Eats</strong> <strong>Magazine</strong><br />

Chef Melissa<br />

Wieczorek<br />

Chef<br />

Bianca<br />

Chef Marilyn<br />

Moser-Waxman<br />

#1 <strong>Issue</strong><br />

Publisher<br />

Bob LePage<br />

L and S Publishing<br />

Contributors<br />

Chef Emily<br />

Scott<br />

Chef Chris<br />

Welsh<br />

Gabriella<br />

Mayer<br />

Erika Sherek<br />

Graphic Designer<br />

Rusdi Saleh<br />

No content, for example, articles, graphics,<br />

designs, and information in this publication can<br />

be reproduced in any manner without written<br />

permission from the publisher.<br />

Bob Byrne<br />

Publisher<br />

bobl@LandSpublishing.com<br />

For all Advertising Inquiries Contact:<br />

bobl@landspublishing.com<br />

All Rights Reserved<br />

© 2018 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong><br />

Chef Diane<br />

Floyd<br />

Chef David<br />

Silverman<br />

Maryam<br />

Malekian MS,RD<br />

2 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 3


Contents<br />

12<br />

26<br />

6<br />

Do It Yourself Guide to<br />

Wine Pairing<br />

9<br />

Bavarian Bakery and Deli<br />

10<br />

Balanced Diet -<br />

Balanced Life<br />

12<br />

The Kitchen Tools<br />

You Need<br />

14<br />

Spring Grill<br />

Cleaning<br />

17<br />

Amy Casey,<br />

Chef Of the Month<br />

18<br />

Vodka, The Straight Story<br />

Or You Can Mix It<br />

21<br />

Core Story<br />

22<br />

How to Pick a Cutting Board<br />

25<br />

Banana Sushi<br />

26<br />

8th and Union Kitchen<br />

28<br />

Tequila Mockingbird<br />

30<br />

Table Setting<br />

32<br />

Tequilla story<br />

33<br />

The Spices<br />

You Need Now<br />

34<br />

The Real Story About<br />

Tipped Employees<br />

36<br />

Diner Breakfast<br />

38<br />

Keeping Those Pots<br />

and Pans In Prime Shape<br />

40<br />

Where’s The Beef ?<br />

42<br />

Tourtière: A French-Canadian<br />

Meat Pie Recipe<br />

44<br />

Crock Pot Specials<br />

48<br />

Tuna Poke


wine<br />

Do It Yourself Guide to<br />

Wine Pairing<br />

[ By Paul Stern ]<br />

Seeking an expert wine pairing<br />

recommendation makes<br />

menu planning easy. You<br />

can simply find a professional<br />

you trust and take<br />

their word for which wine will match<br />

your food, but sometimes, it can be<br />

more fun to choose your own wine<br />

and food combination. This article will<br />

give you some questions to ask that<br />

will help you to find your own wine<br />

pairings for any dish.<br />

1. What kind of wine do you<br />

and your friends like to drink?<br />

The first question is important because<br />

it can help you to eliminate options<br />

and make your decisions easier.<br />

If you only like red wine, for example,<br />

then you don’t have to worry about<br />

white wine. If your friends don’t like<br />

sparkling wine, you can stick with<br />

red or white. While there are many<br />

“classic pairings” that call for specific<br />

wines, you shouldn’t be expected<br />

to drink anything that you or your<br />

guests won’t enjoy.<br />

2. How intense are<br />

the flavors in your dish?<br />

This question does not refer to which<br />

flavors are in your food, but how<br />

strong or subtle they are. If the dish<br />

were a musical piece, you’d consider<br />

the overall volume without regard<br />

to which instruments were playing.<br />

If you’re serving a strongly flavored<br />

dish, you should serve a powerful<br />

wine that won’t be subsumed by the<br />

food. Conversely, you should serve<br />

delicate wines with delicate foods so<br />

that the wine won’t be overwhelming.<br />

Even if you normally prefer rich,<br />

flavorful wines in general, you should<br />

consider something lighter if you’re<br />

serving subtle dishes.<br />

3. Is the food sweet and/<br />

or sour?<br />

Foods featuring sweet or sour flavors<br />

are more difficult to pair with wine.<br />

The wine should generally be sweeter<br />

and more acidic than the food - otherwise,<br />

it will taste harsh or overly<br />

sour. So, for example, dishes<br />

with lemon or vinegar will pair<br />

well with tart wines, while foods<br />

with sugar or honey should pair<br />

nicely with sweet wines. Keeping<br />

all of this in mind, it becomes<br />

clear that higher acid wines with<br />

a slight sweetness are the most<br />

versatile for wine pairing.<br />

4. What is the fat content<br />

of your dish?<br />

Foods with higher fat content call<br />

for wines with higher tannins - the<br />

compounds found mainly in red wine<br />

that coat your tongue and teeth with<br />

a drying sensation. Tannins and fat<br />

soften and enhance each other. This<br />

is why tannic wines like Cabernet<br />

Sauvignon work so well with marbled<br />

meat, like steak.<br />

5. What are the main flavors<br />

in the food?<br />

Now we’re leaving intensity behind<br />

and asking about the character of<br />

the food’s flavor. Does your dish<br />

have a savory, meaty flavor, a fresh<br />

vegetable flavor, or subtle, briny seafood<br />

notes? The traditional European<br />

approach to wine pairing is to seek<br />

wines that have similar flavors to the<br />

Wine and food that<br />

originate in the same<br />

region tend to be<br />

a good match.<br />

dish. For example, you could pair lamb<br />

with mint alongside a Cabernet Sauvignon<br />

from Australia. The Cabernet<br />

has enough tannin to match the fat<br />

in the lamb, and Australian red wines<br />

are famous for flavors of eucalyptus,<br />

which has a green taste similar to the<br />

mint in the dish.<br />

For another example, think about<br />

pasta with butter sauce and toasted<br />

almonds. Chardonnay features both<br />

nutty and buttery flavors that would<br />

match the food well.<br />

6. Where is your dish from?<br />

There’s a famous saying: “what grows<br />

together, goes together.” This simply<br />

means that wine and food that originate<br />

in the same region tend to be<br />

a good match. Pasta with red sauce<br />

and Italy’s most popular red grape,<br />

Sangiovese, work very well together.<br />

The Alsace region in France produces<br />

wines that are great with pork - the<br />

mainstay of local cuisine. When in<br />

doubt, look for wines from the area<br />

that your dish comes from.<br />

7. Which course is<br />

the wine pairing for?<br />

If you find yourself with more than<br />

one possible wine for a particular<br />

dish, you can decide between them<br />

based on the course order. If you are<br />

serving salmon as a first course,<br />

you might consider a dry Rosé,<br />

but if it’s an entree, maybe a<br />

Pinot Noir would be better.<br />

Most of the time, lighters<br />

wines are served earlier<br />

in the meal, and sweet<br />

wines are served last<br />

with dessert. You can, of<br />

course, make exceptions<br />

if you want.<br />

8. Don’t be afraid<br />

I’ve heard it said that 80%<br />

of wine pairings are fine, 10%<br />

are great, and 10% are terrible.<br />

In my experience, this holds true -<br />

meaning that you have a 90% chance<br />

of finding a wine that’s at least okay<br />

- even if you guess. If, however, this<br />

article helps you find a truly wonderful<br />

pairing, you’ll be proud of yourself,<br />

impress your guests, and have a<br />

unique culinary experience. Have fun<br />

with the journey and let us know if<br />

you come across a top-notch pairing.<br />

Paul Stern has spent the last nine years<br />

in various roles in the wine industry,<br />

from tasting thousands of bottles in<br />

North Carolina to coordinating the<br />

wine pairings for some of Philadelphia’s<br />

elite restaurants. Before joining WTSO’s<br />

Product Development Team, Paul<br />

earned a certification with the Court of<br />

Master Sommeliers. Paul enjoys wine<br />

of all styles but has a particular love of<br />

lighter style reds and aromatic whites.<br />

6 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 7


akery of the month<br />

LET MY TOWN ADVERTISING HELP<br />

For years, My Town Advertising has helped small businesses with their advertising<br />

campaigns and sales strategies. We can help you with the following:<br />

Develop an<br />

annual strategy.<br />

Does Your Business Need<br />

to Spice Up its Marketing?<br />

Handle all the outsourcing and<br />

analysis of your marketing and<br />

sales departments.<br />

WWW.MYTOWNADVERTISING.COM<br />

Help nonprofit groups develop<br />

a fundraising package with no<br />

out of pocket expense.<br />

Bavarian Bakery and Deli<br />

Dover, DE<br />

In today’s time of grocery store and wholesale<br />

club bakery sections, it is nice to find a<br />

bakery/deli that is still doing it right. A place<br />

where you can get authentic items made<br />

with ingredients that you can pronounce.<br />

Bavarian Bakery is a first generation family<br />

owned German Bakery and Deli shop. They<br />

offer a broad selection of authentic German<br />

baked goods as well as other classic favorites.<br />

Bavarian Bakery is the brainchild of Master Baker<br />

Andreas Janke and Chef Monika Urquhart.<br />

With their years of experience, they decided to<br />

collectively build something different and authentic.<br />

They make everything right on premise<br />

from scratch every day. This demanding way of<br />

baking never puts a damper on their spirits, review<br />

after review speaks to how great the staff<br />

and food are consistently.<br />

Check out their website for more details<br />

https://yourfavoritebakery.com/<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 9


health<br />

Balanced Diet - Balanced Life<br />

[ By Malekian MS,RD ]<br />

Carbohydrates: these provide a source<br />

of energy.<br />

Proteins: these provide a source of materials<br />

for growth and repair.<br />

Fats: these provide a source of energy<br />

and contain fat-soluble vitamins.<br />

Vitamins: these are required in minimal<br />

quantities to keep you healthy.<br />

Mineral Salts: these are required for<br />

healthy teeth, bones, muscles, etc..<br />

Fiber: this is required to help your intestines<br />

function correctly; it is not digested.<br />

Balanced Diets: we must have the<br />

above items in the correct proportions.<br />

Carbohydrates<br />

Carbohydrates are the most important<br />

source of energy. They contain the elements<br />

Carbon, Hydrogen, and Oxygen.<br />

The first part of the name “carbo-”<br />

means that they contain Carbon. The<br />

second part of the name “-hydr-” means<br />

that they contain Hydrogen. The third<br />

part of the name “-ate-” means that they<br />

contain Oxygen. In all carbohydrates,<br />

the ratio of Hydrogen atoms to Oxygen<br />

atoms is 2:1 just like water.<br />

We obtain most of our carbohydrate<br />

in the form of starch. This is found in potato,<br />

rice, spaghetti, yams, bread, and cereals.<br />

Our digestive system turns all this<br />

starch into another carbohydrate called<br />

glucose. Glucose is carried around the<br />

body in the blood and is used by our tissues<br />

as a source of energy. Any glucose<br />

in our food is absorbed without the need<br />

for digestion. We also get some of our<br />

carbohydrates in the form of sucrose;<br />

this is the sugar which we put in our tea<br />

and coffee (three heaped spoonfuls for<br />

me!). Both sucrose and glucose are sugars,<br />

but sucrose molecules are too big to<br />

get into the blood, so the digestive system<br />

turns it into glucose.<br />

When we use glucose in tissue respiration,<br />

we need Oxygen. This process<br />

produces Carbon Dioxide and water and<br />

releases energy for other methods.<br />

Proteins<br />

Proteins are required for growth and<br />

repair. Proteins contain Carbon, Hydrogen,<br />

Oxygen, Nitrogen and sometimes<br />

Sulphur. Proteins are enormous molecules,<br />

so they cannot get directly into<br />

our blood; they must be turned into amino-acids<br />

by the digestive system. There<br />

are over 20 different amino-acids. Our<br />

bodies can convert the amino-acids back<br />

into protein. When our cells do this, they<br />

have to put the amino-acids together<br />

in the correct order. There are many<br />

millions of possible combinations or sequences<br />

of amino-acids; it is our DNA<br />

which contains the information about<br />

how to make proteins. Our cells get their<br />

amino-acids from the blood.<br />

Proteins can also be used as a source<br />

of energy. When excess amino-acids are<br />

removed from the body, the Nitrogen is<br />

excreted as a chemical called urea. The<br />

liver makes urea, and the kidney puts the<br />

urea into our urine.<br />

Fats<br />

Like carbohydrates, fats contain the elements<br />

Carbon, Hydrogen, and Oxygen.<br />

Fats are used as a source of energy: they<br />

are also stored beneath the skin helping<br />

to insulate us against the cold. Do not<br />

think that by avoiding fat in your diet you<br />

will stay thin and elegant! If you overeat<br />

carbohydrate and protein, you will convert<br />

some of it into fat so that you will<br />

put on weight. You must balance the<br />

amount of energy containing foods with<br />

the amount of energy that you use when<br />

you take exercise.<br />

You must have some fat in your diet<br />

because it contains fat-soluble vitamins.<br />

Vitamins<br />

Vitamins are only required in minimal<br />

quantities. There is no chemical similarity<br />

between these chemicals; the similarity<br />

between them is entirely biological.<br />

Vitamin A: good for your eyes.<br />

Vitamin B: about 12 different chemicals.<br />

Vitamin C: needed for your body to<br />

repair itself.<br />

Vitamin D: can be made in your skin,<br />

needed for absorption of Calcium.<br />

Vitamin E: the nice one – reproduction?<br />

Mineral Salts<br />

These are also needed in small quantities,<br />

but we need more of these than we<br />

need of vitamins.<br />

Iron: required to make hemoglobin.<br />

Calcium: required for healthy teeth,<br />

bones, and muscles.<br />

Sodium: all cells need this, especially<br />

nerve cells.<br />

Iodine: used to make a hormone called<br />

thyroxin.<br />

Fiber<br />

We do not // cannot digest cellulose. This<br />

is a carbohydrate used by plants to make<br />

their cell walls. It is also called roughage.<br />

If you do not eat foods materials which<br />

contain fiber you might end up with<br />

problems of the colon and rectum. The<br />

muscles of your digestive system mix<br />

food with the digestive juices and push<br />

food along the intestines by peristalsis; if<br />

there is no fiber in your diet, these movements<br />

cannot work correctly.<br />

Maryam Malekian, MS, RD<br />

is a board certified bilingual<br />

(Farsi) Registered Dietitian<br />

and health coach with a Master’s<br />

degree in Nutrition and Food<br />

Science from San Jose State University.<br />

She is the founder and president of On-<br />

CallDietitian.com and specializes in clinical<br />

nutrition and counseling.<br />

Maryam has a passion for helping individuals<br />

improve their health and lifestyles<br />

in a practical way that are supported by<br />

up-to-date science. She is currently working<br />

as a registered dietitian at the public<br />

health department and the consulting<br />

dietitian with San Mateo County.<br />

Maryam is also an elected nominating<br />

committee member of American Dietetic<br />

Association, and active member of United<br />

State Tennis Association.<br />

10 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 11


gadgets<br />

The<br />

Kitchen<br />

Tools You<br />

Need<br />

Turkey or Roast Cutting<br />

Tongs, Kitchen Gadgets<br />

Hold and slice roast or turkey<br />

for a beautiful presentation<br />

on your Thanksgiving dinner.<br />

Instead of using a fork and letting<br />

all the juices out, you can<br />

use these tongs to hold your<br />

roast in place while you cut it.<br />

Cave Tools<br />

Shredders<br />

There’s not a lot to say about a pair<br />

of claws you use to pick up hot stuff,<br />

except: Where have they been all my<br />

life? These unique gadgets turn any<br />

normal human into a Human Shredding<br />

Machine.<br />

These Pulled Shredder Claws are<br />

great for shredding a pork or any other<br />

meat for sandwiches. Also, good<br />

for lifting a ham, roast, or some other<br />

cut of meat out of the roaster to<br />

a platter. They stab into the meat for<br />

easy lifting. These kitchen gadgets<br />

would be useful for a holiday dinner<br />

or awesome gift idea.<br />

The Pulled Shredder Claws are<br />

well made and very sharp, almost lethal,<br />

which is a good thing. There are<br />

definitely endless opportunities to<br />

use these great kitchen gadgets.<br />

Gravy Fat<br />

Separator<br />

Review – Useful<br />

Kitchen Product<br />

A new fat separator from Trudeau<br />

makes healthy gravies, stocks and<br />

soups by separating out more fat<br />

from meat juices. I think this unique<br />

gadget is another thing that you will<br />

love to have in the kitchen.<br />

The gravy separator is really convenient,<br />

the top is wide and easy to<br />

pour the drippings into. The handle of<br />

the tool is big enough so it’s easy to<br />

grab or hold. You will be very pleased<br />

with this kitchen product, especially<br />

for the price. I believe the kitchen<br />

gadget is a lifesaver at the holidays.<br />

Oven Companion<br />

3-Tier Oven Rack<br />

The Nifty 3-Tiered Oven Companion<br />

makes the most efficient use of your<br />

oven space. This tool comes in very<br />

handy when cooking large meals such<br />

as Thanksgiving or Christmas dinner.<br />

Also, the kitchen gadget is a great<br />

gift for any family member that uses<br />

an oven a lot but does not have a lot<br />

of oven space.<br />

Chef’s<br />

FLask<br />

Everyone wants to be a holiday<br />

chef and sometimes that pressure<br />

needs a tip off the top!!!!!<br />

12 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 13


q<br />

Check the fuel lines<br />

for invisible openings.<br />

Last year’s grease on the grill, last<br />

year’s ashes on the bottom. That’s<br />

what makes a Bundy Burger special.<br />

Al Bundy, Married With Children, 1989<br />

Create a sudsy mixture of soap and<br />

water. Using a paintbrush, apply the<br />

soapy mixture to the fuel lines. Turn<br />

on the gas, and brush more soapy water<br />

onto the gas lines. If any bubbles<br />

form, that indicates a gas leak. Immediately<br />

replace any fuel lines that exhibit<br />

signs of a gas leak.<br />

Check the ignition system.<br />

Spring Grill Cleaning<br />

[ by Mike Stavalone ]<br />

That may be true for the<br />

sitcom “Married With Children”,<br />

however for real-life<br />

back yard pit-masters, year<br />

old food is not the starting<br />

place for the perfect burger. The reasons<br />

are obvious but for the sake of<br />

clarity, let’s review them<br />

Pretty simple equation: Grease<br />

and oil go rancid and spoil causing<br />

bacteria to form inside your grill.<br />

Rancid food on the grates flavors<br />

you food but not the same way<br />

that salt and pepper do!!<br />

The grease that drips<br />

to the bottom of<br />

your grill vaporizes<br />

and also<br />

ruins your<br />

food. Grease<br />

sitting too<br />

long forms<br />

a black crust<br />

which is<br />

mostly carbon.<br />

The carbon<br />

tastes like<br />

burnt toast,<br />

Besides adding<br />

the wrong flavor<br />

to your food, the grease<br />

and oil contains water which<br />

in turns to rust. Unless your hubby<br />

wants a new grill every spring (hint …<br />

Father’s Day!!), a rusted grill is not a<br />

man’s best friend!<br />

So what does this all mean? A<br />

spring and fall cleaning of your favorite<br />

grill not only extends the life or<br />

your grill but also keeps the unwanted<br />

flavors off of your food. These 2<br />

cleaning along with regular maintenance<br />

– pre and post cook will keep<br />

your grill and more important, your<br />

pit-master happy for many seasons.<br />

So let’s talk about the BBQ spring<br />

cleaning and discuss the basics steps.<br />

Check the fuel lines<br />

for visible defects.<br />

If any fuel lines have<br />

damage, replace<br />

the parts prior to<br />

your next cook.<br />

Also be sure<br />

that the fuel<br />

lines have<br />

no kinks<br />

or bends.<br />

Bent lines<br />

can prevent<br />

gas from<br />

flowing correctly.<br />

Check<br />

the exterior<br />

of the gas tank<br />

for any damage as<br />

well; things like dents,<br />

erosion, punctures, or any<br />

evident signs of damage. If you find<br />

areas that have obvious damage, you<br />

could potentially have a gas leak. If<br />

you are unsure about the condition<br />

of your gas tank, have it inspected by<br />

a professional gas supplier.<br />

Turn the gas off, and test your ignition<br />

button to see if it creates a spark.<br />

If both the pressure regulator on the<br />

gas tank and the ignition system are<br />

running normally (meaning the pressure<br />

regulator is tracking and maintaining<br />

correct gas tank pressure, and<br />

the ignition system is sparking and<br />

lighting correctly), you can finish testing<br />

the grill by turning the gas back<br />

on and lighting the grill up as you normally<br />

would.<br />

If there is no spark, check the<br />

pressure regulator, and be sure it is<br />

secured tightly on the tank. Just like<br />

your stove at home, you can try to<br />

manually light the grill using a grill<br />

lighter. Just be sure to keep your arms<br />

and face away from the grilling area<br />

so you don’t burn yourself when the<br />

burners ignite.<br />

Once you know your grill is operating<br />

properly, it is time for the actual<br />

deep cleaning process.<br />

Turn the grill on high for 15 minutes<br />

allowing the grates to get hot.<br />

Allow enough time to burn off any<br />

leftover food and debris and wait until<br />

the smoke diminishes. Wire brush<br />

the grates removing any leftover food<br />

or debri. Turn over grates and repeat<br />

the process, being careful not to burn<br />

yourself. DO NOT clean your grates<br />

in the dishwasher. The grease from<br />

the grates will coat the entire inside<br />

of the dishwasher.<br />

If your grill grates are overly dirty,<br />

simply fill a bucket with hot water and<br />

dish detergent. With a brush, scrub<br />

both sides and rinse thoroughly. Be<br />

warned, if you do this on cast iron it<br />

will likely lose some of its non-stick<br />

14 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 15


q<br />

Chef Of the Month<br />

properties, but sometimes, especially<br />

if there is rust, you have no<br />

choice. Just make sure you thoroughly<br />

dry and season the cast iron after<br />

washing.<br />

While the grates are still removed,<br />

take time to remove and clean the<br />

burners. Use soapy water and an old<br />

sponge to give them a good scrub<br />

down. The accumulated grease and<br />

grime should wash right off, leaving<br />

your burner protectors clean, and<br />

looking good as new.<br />

Clean out the burners<br />

and venturi tubes.<br />

The venturi tubes are the pipes that<br />

go out from the burners and connect<br />

to the grill control valves. These tubes<br />

allow the air and gas to mix together,<br />

altering the intensity of the flame Remove<br />

the burners and venturi tubes,<br />

and place a hose head at one end of<br />

the tube. Turn the water on to clear<br />

out any debris or insects that could<br />

have gotten inside. If your burners are<br />

not easily removable (or you’re not<br />

confident that you could properly replace<br />

your grill burners), use a sponge<br />

lightly moistened with water to wipe<br />

down the burners.<br />

• Failure to re-assemble your grill<br />

burners correctly could result in a<br />

fire hazard.<br />

• If the small holes in the burners<br />

are blocked and obstructed, use<br />

a small paperclip or pin to poke<br />

through the debris and clear the<br />

holes. However, if the holes are<br />

deteriorated and cracked, replace<br />

them with new burners.<br />

Clean the cook box.<br />

Remove the cooking grates and use<br />

a stainless steel cook brush to brush<br />

all the excess grease and debris from<br />

inside of the grill into the collecting<br />

bottom tray. Then, remove the bottom<br />

tray and throw out the collected<br />

grease and debris. Some of the debris<br />

will be loose and easily disposable,<br />

whereas other debris will be caked<br />

on. You might need to use a scouring<br />

pad or a sharp putty knife to remove<br />

the stuck on debris. Also, wash out<br />

the bottom tray to keep things clean<br />

and keep grease buildup from accumulating.<br />

If you do decide to clean<br />

the bottom tray, just wash it out with<br />

soapy water, rinse and dry it, and then<br />

put it back into position under the<br />

burners.<br />

Clean the exterior<br />

of your grill.<br />

If you have a stainless steel grill, you<br />

can use a stainless steel cleaner to<br />

wipe down the outside surface with a<br />

paper towel, and keep your grill looking<br />

like new. If you have a porcelain<br />

grill, you can use a specialized porcelain<br />

grill cleaner.<br />

While obtaining my BA<br />

from The University<br />

of <strong>Delaware</strong>, I began<br />

to recreate those special<br />

moments. I would<br />

make food for my roommates and<br />

co-workers, and loved every minute<br />

of it. But what I enjoyed most was<br />

bringing people around the table.<br />

After I graduated from the Art Institute<br />

of Philadelphia with a Culinary<br />

Arts degree, I realized that I wanted<br />

to serve families. Taking a cue from<br />

my entrepreneurial father, I turned a<br />

passion for what I love into a career.<br />

He helped me to set up my business<br />

and in 2013 “Bianca’s Personal Chef<br />

Service” was born.<br />

My father passed away a year<br />

later and I strive every day to make<br />

him proud. Because of his love and<br />

support, I’m able to help families<br />

(like yours) create lifelong memories<br />

around your very own table. Please<br />

have a seat, and let me serve you.<br />

I hold a Food Safety Management<br />

certification and have been a member<br />

of the United States Personal Chef<br />

Association since 2013.<br />

Who needs<br />

a Personal Chef?<br />

Busy families on the go with no<br />

time or desire to cook.<br />

Chef Bianca Story<br />

My story with food begins with my family. I grew up in New<br />

Jersey and watched my mom bread piles of chicken cutlets while<br />

dancing to salsa music, as the familiar scent of garlic filled the<br />

kitchen. Every night we ate dinner at the table and talked about<br />

our day. It was our safe place and our sacred time.<br />

Those who are on a health conscious<br />

diet regimen.<br />

New parents who may not have<br />

the time to cook after their new<br />

arrival.<br />

Patients recovering from surgery<br />

who need to be off their feet.<br />

People who want a great meal that<br />

is healthier than takeout and faster<br />

than delivery.<br />

We can customize any meal plan<br />

to fit your family’s needs.<br />

How does a Personal<br />

Chef Service Work?<br />

Makes 6 servings<br />

Prepare this Tequila Lime Chicken the<br />

night before you want to grill it so<br />

the flavors absorb into the chicken.<br />

You can also use a pork loin for this<br />

marinade but your<br />

cooking times<br />

will be different.<br />

Ingredients<br />

1 cup fresh<br />

lime juice<br />

1/2 cup tequila<br />

1/2 cup orange juice<br />

1/4 cup chopped fresh cilantro<br />

2 tablespoons minced seeded<br />

We begin with an initial consultation;<br />

this will be at your home. We<br />

will discuss your likes & dislikes<br />

and any specific dietary needs and<br />

allergies. Together we will complete<br />

a questionnaire which will<br />

help me to plan your menus.<br />

I will produce a draft lunch and<br />

dinner menus, complete with pricing,<br />

which I will send to you for<br />

your comments.<br />

We will then agree a final menu<br />

plan.<br />

On the agreed date I will cook your<br />

food at your home. All the food<br />

will be clearly labeled and stored<br />

in your refrigerator or freezer.<br />

All food will be supplied with heating<br />

instructions.<br />

Grilled Tequilla Lime Chicken<br />

jalapeño chilies<br />

1 tablespoon of onion powder<br />

1 tablespoon of coarse salt<br />

1 1/2 tablespoons chili powder<br />

1 teaspoon cumin<br />

3/4 teaspoon ground black pepper<br />

6 boneless chicken breast<br />

1. Mix first 10 ingredients in bowl.<br />

2. Add chicken<br />

3. Turn to coat chicken in marinade.<br />

4. Cover; Keep refrigerated overnight.<br />

5. Prepare barbecue (medium heat).<br />

6. Brush grill rack with oil.<br />

7. Grill chicken until cooked through,<br />

turning occasionally, about roughly<br />

18 minutes.<br />

16 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 17


Vodka<br />

Vodka<br />

The Straight Story<br />

Or You Can Mix It<br />

Vodka is without a doubt the largest produced distilled<br />

spirit used in mixed drinks. Vodka’s popularity in<br />

a bartender’s mixology comes from the simple being that it<br />

has no noticeable smell or flavor of its own and it is pretty<br />

much a clear liquor. Vodka then allows the other ingredients<br />

of a drink to become the focal points of the recipes.<br />

Today’s vodka market is<br />

expanding rapidly, from<br />

large distilleries to neighborhood<br />

one’s vodka is<br />

sections in liquor stores<br />

are becoming the most major parts of<br />

the store. With the infusion of small<br />

boutique distilleries, we see flavors<br />

and ingredients in vodka that haven’t<br />

been seen before.<br />

There is a certainty; all vodka is<br />

not on the same playing field. You will<br />

find outstanding bottles and brands<br />

as well as the ones that should be<br />

used as paint thinner. What is interesting<br />

about vodka is it is such a huge<br />

category of spirit, but there aren’t any<br />

regulations on its quality.<br />

Vodka is called a ‘neutral spirit’<br />

since the standard method of making<br />

it is by fermenting and distilling grain.<br />

Vodka can be rye, wheat, corn, or any<br />

other grain that the distiller chooses<br />

to use for their batch. I am sure many<br />

of us have had our share of potato<br />

vodka from Poland too.<br />

Ok here are some tricks that will<br />

tell the differences between your vodkas.<br />

Vodka is a rectified spirit, which<br />

means simply that the more it goes<br />

through the still, the more impurities<br />

will be removed and the smoother it<br />

will become.<br />

After distillation, vodka requires<br />

zero aging and could be consumed<br />

immediately, but in most cases, it is filtered<br />

through charcoal to remove the<br />

impurities. Despite the facts of filtering<br />

and the ability to drink the alcohol<br />

content would be so high that it needs<br />

to be cut with water. So that is where<br />

the different spring waters and flavor-infused<br />

water come in to reduce<br />

the vodka in most cases to 80 proof.<br />

Since vodka has no distinct taste<br />

on its own without the factors above,<br />

a fundamental difference in the<br />

brands is the taste texture on the<br />

consumer’s tongue. This composition<br />

is called a liquor’s mouthfeel.<br />

It should also be pointed out that<br />

vodka is not necessarily tasteless or<br />

odorless and there are distinct differences<br />

between vodkas. The flavor of<br />

vodka is subtle and often like a clear<br />

grain. If you taste enough vodka of a<br />

great variety, you will begin to pick up<br />

the differences.<br />

You can liken it to the difference in<br />

taste between tap water and bottled<br />

water. If you pay attention to it, you<br />

can easily tell when you drink unfiltered<br />

water.<br />

A great way to tell how filtered a<br />

vodka is coming out of the bottle is<br />

how it burns on your throat. The less<br />

filtered, the more the burn. Better<br />

vodkas will advertise their burn rate<br />

to explain how soft and smooth they<br />

are versus should they be used as an<br />

alternative fuel.<br />

Flavored Vodkas<br />

The flavored vodka scene has exploded<br />

in recent years, and if you can<br />

think of a flavor, it is probably available<br />

somewhere. This includes favorites<br />

like citrus and berry along with<br />

chocolate and pomegranate.<br />

A new category simulates the<br />

taste of a variety of desserts and candies.<br />

There are even more obscure<br />

flavors like salmon, bacon, hemp, and<br />

even tobacco, though these tend to<br />

not last long on the market.<br />

Some flavored vodkas are produced<br />

using the traditional infusion<br />

method of steeping ingredients<br />

like fresh fruits and herbs in a finished<br />

vodka. Many vodkas, however,<br />

simply add ingredients like natural or<br />

artificial flavor extracts to the vodka.<br />

Another option for flavored vodkas<br />

is to do your own infusion. Beginning<br />

with a clear vodka and using<br />

fresh fruits, herbs, and spices, you<br />

can easily create your own flavor<br />

combinations that are fun to use in a<br />

variety of cocktails.<br />

7 Tips for Choosing<br />

and Buying Vodka<br />

There are many vodka brands available.<br />

While the list is seemingly endless<br />

and ever-changing, there are a<br />

few generalizations that can be made<br />

when choosing a vodka.<br />

Cheap vodka will taste cheap.<br />

Vodka is one of the liquors where<br />

price usually reflects quality. In general,<br />

the cheaper the vodka is, the<br />

harsher it will be.<br />

If you’re mixing drinks with a lot of<br />

fruit and other dark flavors, most of<br />

the impurities of a cheap vodka will<br />

probably be masked. However, if you<br />

go up one price increment, you are<br />

likely to find the quality improves significantly.<br />

As is often the case, some<br />

decent vodka brands are surprisingly<br />

affordable.<br />

It is standard practice that the<br />

cheaper vodkas are on the bottom<br />

shelves (often those $5 liters of<br />

gut-wrenching liquor) and the more<br />

expensive vodkas (the ‘top-shelf’) are<br />

higher up. If you’re looking for a good,<br />

mid-range vodka that is great in a variety<br />

of cocktails and may be good<br />

straight and chilled, scan the shelves<br />

at eye level.<br />

5x Distilled. If a vodka has made<br />

multiple trips through the still, the<br />

brand will likely tell you very clearly<br />

on the label. This can be used as a<br />

measure of quality and purity.<br />

It is true that the more times vodka<br />

is distilled, the smoother it can be, but<br />

that is not always the case. All of the<br />

other factors - grain, water, filtering,<br />

etc. - will also play a factor in quality<br />

and sometimes the ‘5x Distilled’ label<br />

is simply a marketing ploy.<br />

The origin of your vodka. Russia<br />

has long been known for its great<br />

vodkas, as has Poland and both<br />

countries continue to produce some<br />

impressive vodkas. Though they did<br />

once dominate the market, there are<br />

now great vodkas being produced all<br />

over the world. The American craft<br />

distillery scene is producing some of<br />

the best vodkas available today.<br />

While mouthfeel know where<br />

your vodka came from, it is no longer<br />

as big of a factor in quality as it once<br />

was.<br />

Look for the unknown brands.<br />

There will always be the big brand<br />

names in vodka, but you will find<br />

hidden gems if you explore some of<br />

the lesser-known labels. Many of the<br />

smoothest vodkas are distilled by<br />

some of the smallest distillers who<br />

take great pride in their craft and these<br />

boutique vodkas can really change<br />

your view of this liquor category.<br />

That said, it is a rough business<br />

and, unfortunately, many of these<br />

brands do not stay around for long. If<br />

you find a great boutique vodka you<br />

enjoy, support them and tell them (almost<br />

every brand can be found online<br />

and via social media).<br />

Have a variety in stock. If you enjoy<br />

vodka, you may want to have a<br />

few of your favorite bottles in stock<br />

at all times.<br />

Find your favorite budget-friendly<br />

brands to mix into a Bloody Mary,<br />

Sex on the Beach, and other heavily<br />

flavored cocktails. Then, choose your<br />

favorite top-shelf vodka to keep on<br />

hand for Vodka Martinis, other light<br />

drinks, and for sipping straight (chilled<br />

or on the rocks is best for vodka).<br />

It’s also a good idea to have a few<br />

flavor options in your bar. Citrus is<br />

the most common, though you can<br />

use something like a melon or berry<br />

vodka in many drinks that call for unflavored<br />

vodka.<br />

Taste in vodka is subjective. As<br />

with all liquor, everyone is not going<br />

to like the same brands, and this is<br />

very true for vodka. You can read all<br />

of the reviews you like, ask everyone<br />

you know, and you will end up with<br />

too many different opinions to distinguish<br />

which is the best.<br />

Use these opinions as a guide, but<br />

I encourage everyone to experiment<br />

on their own. Everyone’s tastes are<br />

different and what I may find pleasing,<br />

you may not. After all, you’re the<br />

one drinking it, right?<br />

18<br />

<strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 19


what is CORE?<br />

CORE (Children of Restaurant Employees) is a 501(c)(3)<br />

national nonprofit organization that grants support to<br />

children of food and beverage service employees<br />

navigating life-altering circumstances. Since 2004, CORE<br />

has supported over 300 families and raised over $3M.<br />

QUALIFYING EVENTS INCLUDE BUT ARE NOT LIMITED TO:<br />

Diagnosed medical condition (child or guardian)<br />

Injury or accident (child or guardian)<br />

Death of an immediate family member (child or guardian)<br />

Loss of home from fire or natural disaster<br />

CORE grants support to children of food + beverage<br />

service CORE employees grants navigating support to children life-altering of food circumstances.<br />

+ beverage<br />

service employees Learn navigating how you can life-altering help at COREgives.org<br />

circumstances.<br />

Learn how you can help at COREgives.org<br />

get involved<br />

CORE (Children of Restaurant Employees),<br />

CORE aims to help even more families through<br />

a Nashville-based There's nonprofit a way organization for everyone with the to rest be of involved 2018 and beyond. in Through their corporate<br />

food partnerships, and beverage monthly Bear-a-Factor individual<br />

nationwide reach. supporting They are CORE! indeed an You organization<br />

like no service other. family for support at COREgives.org/refer,<br />

donor program and volunteer ambassadors across<br />

can refer a<br />

CORE, which grants support to children the country, the organization seeks to make a true<br />

become a COREporate Member or event sponsor,<br />

of food and beverage service employees navigating life-altering<br />

circumstances, has cared for recipients in more than munity, host a bettering promotion their or circumstances one industry<br />

difference in the lives of this underserved com-<br />

become a CORE Ambassador, or<br />

30 states, raised over $3 million event and to benefit supported CORE. over 350 For more information, family a time. visit For us more at information on the organization,<br />

visit www.coregives.org.<br />

families since their inception COREgives.org in 2004. or email info@COREgives.org.<br />

Most recently the organization has jumped in to offer<br />

support to the food and beverage service industry employees<br />

affected by the hurricanes, raising funds to help with<br />

About CORE<br />

the devastating aftermath they have been left to navigate.<br />

CORE is a 501c3 charitable organization founded<br />

in 2004. The organization grants support to<br />

Comprised of past and present food and beverage service<br />

members, CORE and their team bring support, joy and<br />

children of food and beverage service employees<br />

a sense of caring to the families of those who work in the<br />

navigating life-altering circumstances. Through the<br />

food and beverage service industry during times of emotional<br />

and financial strain caused by a death in the family,<br />

quick fast casual support fine of an catering/ active board, experienced leadership<br />

service casual dining team dining and CORE banquets ambassadors across the country,<br />

the nonprofit has been able to actualize their<br />

injury, medical condition diagnosis, loss of home or other<br />

sudden or extreme circumstance.<br />

mission and grant support to these families during<br />

“We are so thrilled to have been able to make a difference<br />

in the lives of more than 100 families this year<br />

in more than 30 states have been helped to date,<br />

the worst moments of their lives. Over 350 families<br />

through the help of our partners and supporters,” said<br />

with over $3 million raised by the organization. To<br />

cafeteria/ concessions hotel bar/ food truck<br />

Lauren LaViola, executive director of CORE. “The food and<br />

dining hall<br />

dining and connect with CORE and stay up-to-date on happenings,<br />

follow them on Facebook, Instagram or<br />

beverage service industry is a giant family that spends its in-room<br />

days serving others, and we are honored to continue giving service Twitter. Visit www.coregives.org for more information<br />

on back to our own.”<br />

CORE.<br />

VES.ORG<br />

1196 Buckhead Crossing, Woodstock, GA 30189<br />

COREGIVES.ORG<br />

501c3 #20 -1584617<br />

/COREgives @COREgives @CORE_gives


tips<br />

Here’s why: Those boards<br />

with the handles on<br />

them…. they take up<br />

much needed space on<br />

my counter and just get<br />

in the way. The one shaped like a<br />

pear, that might be nice for serving<br />

something on but it’s just a little too<br />

impractical for me. I don’t need cute,<br />

I need efficient. The one in the center<br />

– waaayyyy toooooo small. Round –<br />

useless. Put a bowl of fruit on it and<br />

it’ll look nice.<br />

Give me a nice, rectangular cutting<br />

board. When I need a new cutting<br />

board here’s what I look for and<br />

where I go:<br />

<strong>First</strong> – the cutting board must be<br />

wood or bamboo. These have been<br />

How to Pick a<br />

Cutting<br />

Board<br />

Even though this photo I found is cool,<br />

I wouldn’t use any of these.<br />

[ By Chef Marilyn, www.thenourishingwell.com ]<br />

proven to be the safest<br />

surface to work on, bacteria<br />

wise.<br />

Second – walk into<br />

Home Goods. If you don’t<br />

have a Home Goods near you,<br />

then TJ Maxx or Marshalls (all<br />

three of these are owned by the<br />

same company), any place that<br />

gets lot ends (but you know it can<br />

be hit or miss). See what they have.<br />

Or if you have a restaurant supply<br />

place near you that can be a good<br />

place to get reasonably priced cutting<br />

boards.<br />

Pick the cutting board that suits<br />

the space, but not one that’s too<br />

small. Something around 16 x 24<br />

generally works well. I really like the<br />

bamboo cutting<br />

boards that are available<br />

these days. Bamboo is a<br />

great, quick growing, renewable resource.<br />

There are some absolutely beautiful<br />

cutting boards like Boos, but they<br />

are just outside my budget.<br />

To clean your<br />

cutting board<br />

just use<br />

some warm<br />

soapy water.<br />

You’ll find some cutting boards<br />

have a groove about an inch or so<br />

in from the edge. This is for catching<br />

the juices of foods that, well,<br />

are juicy. Meat and poultry have<br />

plenty of juice that will get all over<br />

your counter without a board like<br />

this. Not good! Tofu or seitan can<br />

be a bit drippy too (but not full of<br />

bacteria so no worries on that end).<br />

You don’t want these plastic<br />

cutting boards! →<br />

One, because they’re plastic. We<br />

already have too much plastic<br />

in our lives, and it’s toxic and I<br />

always wonder if little, unnoticeable<br />

bits of plastic get into the<br />

food somehow.<br />

Two, because these plastic cutting<br />

boards get deep grooves<br />

in them when you cut on them.<br />

Those deep grooves hold bacteria.<br />

And three – I’m convinced they<br />

dull a knife faster than a wooden<br />

cutting board.<br />

However, see that rack the boards<br />

are standing in. You could use one of<br />

those. I got mine at, ummm, Home<br />

Goods (these guys should be giving<br />

me a stipend! They’re not, no<br />

worries). You want one of those<br />

racks so you can stand the<br />

cutting board up to<br />

dry after you clean<br />

it at the end of<br />

your work day,<br />

or work hour,<br />

or work minute.<br />

I guess<br />

for me it’s a<br />

work day (I’m<br />

a personal<br />

chef), but not<br />

for most of you.<br />

You don’t want to<br />

tuck a damp cutting<br />

board into a cupboard or<br />

closet. It’ll start to mold if it doesn’t<br />

get a chance to dry. Yuck! If you<br />

don’t have the space for a rack like<br />

this then just stand the board up on<br />

end and lean it against a wall where it<br />

won’t fall or get knocked into. Once<br />

it’s thoroughly dry then you can tuck<br />

it away in a closet or drawer.<br />

Oh, I forgot to mention glass cutting<br />

boards. I have no idea who ever<br />

invented those. Nobody who cooks. I<br />

always know if I’m in the home<br />

of someone with one of these<br />

they definitely don’t cook. Maybe<br />

you can cut a bagel on them.<br />

Glass cutting boards are dangerous<br />

since the knife can slip on<br />

them and they dull a knife<br />

faster than anything. Put a<br />

plant on it. It’ll look pretty.<br />

I have several cutting<br />

boards, some that<br />

I use only for meat,<br />

poultry and fish and<br />

the others are specifically<br />

for plant-based<br />

foods. Is that necessary?<br />

Probably not. But it keeps<br />

me happy to know they are<br />

kept separate. And my vegan clients<br />

like to know that too.<br />

To clean your cutting board just<br />

use some warm soapy water. If you<br />

want to disinfect it, which I do immediately<br />

after prepping any sort of<br />

animal foods on my board, I rinse the<br />

board off in an empty sink and then<br />

spray it with a natural disinfecting<br />

spray or simply white vinegar or diluted<br />

tea tree oil. I also wash the sink<br />

with hot soapy water, then spray the<br />

sink with a natural antibacterial cleaner.<br />

Don’t – let me repeat – DON’T<br />

put your cutting boards in the dishwasher.<br />

Great way to ruin them.<br />

There are other things you should<br />

know – like how to oil a cutting board<br />

so it doesn’t crack so you can keep<br />

it for a lifetime and how to keep the<br />

cutting board from slipping around on<br />

your table or counter top. I’ll be blogging<br />

about those things in the near<br />

future. Keep an eye out for those<br />

Happy Cooking!<br />

Marilyn<br />

22 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 23


Kid’s Corner<br />

At Heritage Business Systems, we offer<br />

At much Heritage more than Business just Systems, we offer<br />

much more than just copiers and<br />

copiers and printers.<br />

At Heritage Business Systems, we printers.<br />

offer<br />

much more than just copiers and printers.<br />

Heritage Business Systems is a total solutions provider, offering state of the art office equipment<br />

Heritage and software Business solutions Systems to help is a your total business solutions keep provider, productivity, offering efficiency, state of the and art profitability office equipment up.<br />

and software solutions to help your business keep productivity, efficiency, and profitability up.<br />

Heritage Business Systems is a total solutions provider, offering state of the art office equipment<br />

and software solutions to Wide help your Format business Printing<br />

keep productivity, Postage efficiency, Meters<br />

and profitability up.<br />

Our Wide Format Printing Postage Meters<br />

Our include: solutions<br />

Print Management<br />

Folders/Inserters<br />

Print Software Wide<br />

Management<br />

Format Solutions<br />

Printing<br />

Folders/Inserters<br />

Service/Maintenance/Supplies<br />

Postage Meters<br />

include: Our solutions<br />

Software Document Print Management<br />

Solutions Management<br />

Service/Maintenance/Supplies<br />

Folders/Inserters<br />

include:<br />

Document Managed Software Solutions Print Management Services<br />

Service/Maintenance/Supplies<br />

Managed<br />

Document<br />

Print Management<br />

Services<br />

Managed Print Services<br />

Banana<br />

Sushi<br />

Being in the holiday season and it being the<br />

time of treats we thought we would bring a fun<br />

way for kids to make a relatively healthy treat.<br />

The best part of this activity/snack is in most<br />

cases you can use a set of chopsticks to work on<br />

fine motor skills as well as building a snack that<br />

has natural control barriers.<br />

Banana cut in coins after it is created!<br />

At Heritage Business Systems, we offer<br />

much more than just copiers and printers.<br />

Our experienced sales and service staff are trained and<br />

dedicated to providing the best solution to all of your<br />

Our Company’s dedicated to<br />

experienced office providing<br />

sales equipment the best<br />

and service needs. solution to all of your<br />

Contact us:<br />

Heritage Business Systems staff are is trained a total solutions and dedicated provider, to offering providing state MICHAEL of the the best art COMMISSO<br />

office solution equipment to all of your<br />

Company’s office equipment<br />

Company’s office equipment and software needs.<br />

needs. solutions to help your business keep productivity, efficiency, Account and profitability Manager up.<br />

If Our you experienced want a company sales that and can service provide staff the are exceptional trained and service dedicated and to support providing you expect the best and solution need, to then all Heritage<br />

of your<br />

If Business Company’s If you want<br />

you want Systems<br />

a<br />

a<br />

office company<br />

company is equipment the<br />

that<br />

that only<br />

can<br />

can one<br />

provide needs.<br />

provide to consider.<br />

the exceptional<br />

the Wide exceptional Contact Format<br />

service<br />

us Printing service today to and join support 856.722.7001, the Postage many you Meters organizations expect Ext.34 and — in need, 1.800.422.7411<br />

Pennsylvania, then Heritage New<br />

Jersey,<br />

and support<br />

Business and Systems <strong>Delaware</strong><br />

you expect Our<br />

is the that<br />

and solutions<br />

only chose<br />

need,<br />

one Heritage<br />

then Heritage<br />

to consider. Business<br />

Business<br />

Print Contact Management Systems us today as their to join office the Folders/Inserters<br />

many imaging organizations Fax: technology 856.722.1161 in provider! Pennsylvania, New<br />

Jersey,<br />

If Systems you want is the<br />

and<br />

a<br />

<strong>Delaware</strong><br />

company only one include: to<br />

that<br />

that consider.<br />

chose<br />

can<br />

Heritage<br />

provide Contact the us<br />

Business<br />

exceptional today to<br />

Software Solutions Systems<br />

service<br />

as their<br />

and<br />

office<br />

support<br />

Service/Maintenance/Supplies<br />

imaging<br />

you expect<br />

technology<br />

and<br />

provider!<br />

need, then Heritage<br />

Business join the many Systems organizations is the only in Pennsylvania, one to consider. New Contact Jersey, and<br />

us today to join 1263 the many Glen Avenue, organizations Moorestown, in Pennsylvania, NJ 08057<br />

New<br />

Document Management<br />

Jersey, <strong>Delaware</strong> and that <strong>Delaware</strong> chose Heritage that chose Business Heritage Systems Business as their Systems office<br />

as their office imaging technology provider!<br />

Managed Print Services m.commisso@heritagebusiness.com<br />

imaging technology provider!<br />

www.heritagebusiness.com | 800-422-7411<br />

www.heritagebusiness.com | 800-422-7411<br />

www.heritagebusiness.com | 800-422-7411<br />

24 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 25


estaurant<br />

8 th and Union Kitchen<br />

Sometimes when you receive a recommendation from<br />

a friend or even a food magazine you never really know<br />

what to expect. Everyone’s taste really is different, then<br />

when you get to the restaurant there is nothing on the<br />

menu you would try. This can not be said about this fantastic<br />

restaurant in Wilmington <strong>Delaware</strong> called 8th and<br />

Union Kitchen. I was coming from South Jersey and this<br />

easy to find restaurant with plenty of free street parking<br />

and a side lot was more than I could have expected.<br />

Chef / Owner Brian Ashby<br />

really has had an interesting<br />

path that led him to<br />

this 175 seat restaurant<br />

space with another 60<br />

seat banquet room<br />

in Wilmington. After finishing his<br />

degree at the University of <strong>Delaware</strong><br />

he went to Culinary School<br />

in Sydney Australia, and while he<br />

was there he went to work in<br />

a Southeast Asian restaurant.<br />

From there, his path took him<br />

to Los Angeles and even to a resort<br />

area in Honduras. All of those influences<br />

are definitely all over the decor<br />

as well as the menu of this rustic<br />

looking eatery and bar.<br />

While looking at the menu a few<br />

things really jumped out at me immediately.<br />

The number of ingredients that<br />

went into each item speak volumes to<br />

the thought behind each menu item.<br />

The menu spells out exactly what<br />

you should expect. Another feature<br />

was almost everything could be made<br />

Gluten free, and when I asked Chef<br />

Brian about that very point he said<br />

that his kitchen is divided to accommodate<br />

that request as well.<br />

Even though his sandwiches, small<br />

plates, and burgers looked amazing;<br />

there were other items on this menu<br />

I wanted to try. After all, a chef with<br />

this kind of experience and creativity<br />

I am sure can knock burgers way out<br />

of the park. From seeing how many<br />

burgers and sandwiches come out of<br />

the kitchen it seems like he does.<br />

I had a brisket and steak PHO with<br />

rice noodles, sprouts, chili peppers,<br />

spices, and lime. For those of you<br />

that don’t know what a PHO is, and<br />

that is ok if you don’t, the simple explanation<br />

is a Vietnamese soup made<br />

from beef stock. Because this menu is<br />

so fantastic and extensive I also had<br />

to try a Pad Thai as well, this is a mix<br />

of shrimp, rice noodles, chicken, peanuts,<br />

egg, bean sprouts and<br />

tamarind. This dish was<br />

amazing, and the<br />

serving<br />

is<br />

size<br />

huge.<br />

Even the<br />

heartiest of eater would have a hard<br />

time finishing either of these meals.<br />

The last thing I want to come<br />

across as everyone thinking that this<br />

is only an Asian restaurant because<br />

as I said earlier Chef Brian has an extensive<br />

path that brings him back to<br />

<strong>Delaware</strong>. This menu has a number of<br />

items that will take numerous visits to<br />

even scratch the surface of enjoying<br />

all of these flavors. A visit to 8thandunion.com<br />

will show his complete<br />

menu and daily specials.<br />

They run a lot of specials for happy<br />

hour as well as they have live music<br />

on a regular basis. Their brunch<br />

was featured in Food Network’s 50<br />

Staes of Brunch feature. One piece I<br />

did find interesting about the brunch<br />

menu is that it is available on Saturday<br />

as well as Sunday.<br />

I would be remiss if I didn’t discuss<br />

the pricing structure, in relation to the<br />

food. In today’s world of a visit to a<br />

pre-prepared national chain meal costing<br />

$15, I find a well-crafted thought<br />

out a meal of value. That being said<br />

I found the pricing of 8th and Union<br />

Kitchen to be extremely fair. If you go<br />

on days with their specials it is even<br />

cheaper for a burger than some of the<br />

drive through restaurants. Additionally,<br />

since it is in <strong>Delaware</strong> you don’t<br />

have to worry about any sales taxes.<br />

The addition of 8th and Union<br />

Kitchen into our Great Restaurants<br />

you might not have ever heard of<br />

section certainly makes us proud to<br />

do so and we hope you all try it and<br />

enjoy it.<br />

www.8thandunion.com<br />

26 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 27


Cocktail of the Month<br />

Tequila<br />

Mockingbird<br />

About The Tequila<br />

Mockingbird Cocktail<br />

Tequila and watermelon is a combination that<br />

should go together nicely on a hot summer day.<br />

Not as tangy as a Margarita the Mockingbird is<br />

refreshing and clean with a touch of heat so you<br />

can walk later…..<br />

Ingredients In The Tequila<br />

Mockingbird Cocktail<br />

1 Jalapeño pepper slice<br />

2 oz Patrón Silver Tequila<br />

1 1⁄2 oz Watermelon-Basil Purée<br />

3⁄4 oz Fresh lime juice<br />

3⁄4 oz Agave syrup (one part agave nectar,<br />

one part water)<br />

COCKTAIL PROFILE<br />

aFlavor: Fruity/Citrus-forward Spicy Sweet<br />

aBase Spirit: Tequila<br />

aCocktail Type: Margaritas<br />

aServed: On the Rocks<br />

aPreparation: Shaken Violently<br />

aStrength: Medium<br />

aDifficulty: Complicated<br />

aHours: Happy Hour or Dinner<br />

aOccasions: Any Hot Summer Day!!!!!<br />

Glass: Rocks<br />

How To Make The Tequila<br />

Mockingbird Cocktail<br />

In a shaker, muddle the jalapeno slice.<br />

Add the remaining ingredients and fill with ice.<br />

Shake for 10 seconds and double strain into a<br />

rocks glass filled with fresh ice.<br />

Other Information<br />

*Watermelon-Basil Purée<br />

Ingredients:<br />

2 cups Chopped fresh watermelon<br />

7 Basil leaves<br />

Preparation:<br />

Purée both ingredients in a blender or food processor<br />

until smooth. Refrigerate until needed.<br />

Spirits Used In The Tequila<br />

Mockingbird Cocktail<br />

Patron Silver<br />

28<br />

<strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue


tips<br />

What’s going on?<br />

Table<br />

Setting<br />

[ By Erika Sherek ]<br />

I’m on Pinterest a lot! I’m always looking<br />

for inspiration for brides and for<br />

myself. I love a good table setting<br />

and Pinterest is FILLED with different<br />

ideas for centerpieces and cute ways<br />

to set the table for your event. Now a<br />

lot of these are not actual events but<br />

styled shoots. For those of you who<br />

have no clue what a styled shoot is<br />

lemmesplain. Event planners and designers<br />

typically style for others. They<br />

very rarely get that opportunity to<br />

show what their style is or what they<br />

can do without limitations. So they<br />

partner with other vendors and create<br />

a mock event to show off a particular<br />

style that they want to showcase or<br />

just as a creative outlet to test some<br />

new ideas.<br />

One thing that I’ve noticed time<br />

and time again, is these pictures are<br />

just gorgeous! The look, the feel, the<br />

mood. Flowers are just right. The decor<br />

is spot on. And then you look at<br />

the table setting and for some unknown<br />

reason, the spoon is on the<br />

inside of the knife. WHAT?! I”m not<br />

going to lie. When I first moved up<br />

here from Colorado and started to<br />

notice this I thought maybe there was<br />

some bizarre trend going around that<br />

would make Emily Post cringe. I started<br />

asking around. I had even interviewed<br />

dozens of planners at a yearly<br />

convention, and they all agreed with<br />

me! What is going on!?<br />

Basic table setting 101<br />

I’m not going to get too in-depth<br />

with table settings because, to be<br />

honest, I could write an entire book<br />

about the different types of settings<br />

and service. There are different rules<br />

depending on what part of the world<br />

you live in and there are different setups<br />

depending on what meal you are<br />

are serving and the formality of that<br />

meal. But regardless of all that, the<br />

one thing that is ALWAYS uniform is<br />

the order of the utensils. Now obviously<br />

there is buffet style where the<br />

flatware is wrapped, or put into a cute<br />

pocket made from the napkin. But we<br />

are talking about a basic table setting.<br />

Here is a tip to remember the order<br />

of the flatware, glasses and butter<br />

plate. Just remember FORK. The<br />

letters spell out how the table is set.<br />

Again, although there are some slight<br />

variations, always remember the order<br />

from left to right<br />

F - fork<br />

O - the shape of the plate<br />

K - knives<br />

S- spoons<br />

(Yeah...no R...)<br />

The blade of the knife ALWAYS<br />

faces in towards the plate. You can<br />

also think that the knife protects the<br />

spoon from the fork. When you go<br />

to use the flatware, you are always<br />

working from the outside in. So you<br />

will use the flatware furthers away<br />

from the plate first. One other thing<br />

to note. You only put out the utensils<br />

that you will be using for the meal.<br />

Meaning, if you are not having soup at<br />

the meal, don’t put out a soup spoon!<br />

There’s more?<br />

A few other things to keep in mind. A<br />

setting should never have more than<br />

3 pieces of flatware on each side of<br />

the plate. The only exception is if you<br />

are using an oyster fork, then you can<br />

have 4 on that side, or are doing a<br />

European setting. Another part of the<br />

table setting people have a hard time<br />

remembering is, which sides the butter<br />

plate and glasses go? An easy way<br />

to remember is to make an “okay” sign<br />

with both hands. Touch your index<br />

finger and your thumb on both hands,<br />

and point the other 3 fingers up.<br />

When you put the “O’s” together the<br />

left hand creates a lower case “b” and<br />

the right hand creates a lower case<br />

“d”. The “b” stands for bread or butter<br />

(left side of the plate, above the<br />

forks). The “d” stands for drinks (right<br />

side of the plate above the knives and<br />

spoons).<br />

But I’m being “Creative”<br />

No, you really aren’t. You are showing<br />

people that, although you have<br />

a wonderful sense of style, you just<br />

don’t know the basics of setting a table.<br />

And in the event industry...that’s<br />

kind of a big deal. You can be as creative<br />

as you want. As long as that<br />

spoon is to the right of the knife and<br />

the forks are on the left. As stated,<br />

there are so many variations of table<br />

settings depending on the formality<br />

and meal and locale. But the<br />

one constant is the placement of the<br />

forks, knives, and spoons. I don’t care<br />

how beautiful your centerpieces are,<br />

and how stunning your stemware is.<br />

If the table is set incorrectly people<br />

will judge you!<br />

30 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 31


INFO<br />

Beyond the Shot:<br />

Secrets to Cooking<br />

with Tequila<br />

[ By Chef Bianca ]<br />

The Spices<br />

You Need Now<br />

I also get asked which are the essential spices that<br />

you must have now, so let’s get this out there.<br />

Did you know tequila pairs<br />

well with other garnishes<br />

besides lime and salt—and<br />

in configurations other than<br />

shot glasses? While margaritas are a<br />

must for every Cinco de Mayo party,<br />

the dinner and dessert menu can include<br />

pops of tequila, too.<br />

Spices in the Spice Rack<br />

With the change of the calendar<br />

we thought we should make sure<br />

you have the essential spices<br />

in your racks.<br />

Tequila: A Cooking Alcohol?<br />

Cooking with tequila is totally possible,<br />

much to the surprise of many<br />

home cooks. This alcohol is distilled<br />

from the blue agave plant and is native<br />

to the Jalisco region of Mexico. It<br />

typically has a distinct smokiness that<br />

can add sophistication to your meals.<br />

In cooking, tequila binds food compounds<br />

and evaporates rapidly. This<br />

wafts those compounds into your nose<br />

and makes the food smell even better.<br />

Since cooking and eating are about using<br />

your senses, the increase in aroma<br />

elevates the flavor of the dish.<br />

Tequila in not only for Cinco de Mayo<br />

Cinco de Mayo just came and I am<br />

sure a good number of you indulged<br />

on some your share of tequila, so I<br />

recommend cooking with tequila in<br />

honor of the holiday! Since it’s pretty<br />

diverse, you can try it in salad dressings,<br />

marinades, sauces or desserts.<br />

Add it to a citrus-based vinaigrette, or<br />

use it to enhance the acidity in tomatoes.<br />

Tequila complements rich chocolate<br />

and helps transfer flavor compounds<br />

from marinades into meat<br />

bound for the grill.<br />

Think: Tequila-Marinated Grilled<br />

Chicken, Mahi Mahi Tacos with Tequila-Lime<br />

Crema and Vanilla Ice Cream<br />

with Tequila-Spiked Hot Fudge.<br />

Our Favorite Pairings<br />

Here are a few of tequila’s flavor affinities<br />

from Karen Page and Andrew<br />

Dornenburg’s The Flavor Bible. Mix<br />

and match items from the list below<br />

to create your own tequila-inspired<br />

dishes. Or, use these ingredients to<br />

prepare the perfect margarita!<br />

Chile peppers<br />

Cilantro<br />

Cointreau<br />

Ginger<br />

Grenadine<br />

Lemon, lime or orange juice<br />

Pomegranate juice<br />

Sage<br />

Vermouth<br />

We particularly like the combination<br />

of tequila, Cointreau, lime juice<br />

and sage. Experiment and see what<br />

combinations unfold for you.<br />

Chef Bianca Russano is an award<br />

winning personal chef and published<br />

author based in Northern <strong>Delaware</strong>.<br />

She is a graduate from the University<br />

of <strong>Delaware</strong> and The Art Institute of<br />

Philadelphia. She has been operating<br />

her personal chef business, About The<br />

Table, since 2013 where she offers<br />

chef-prepared meals, cooking classes<br />

and boutique catering services. She<br />

hopes to continue helping families<br />

get “about the table” and enjoy food<br />

while creating lasting memories.<br />

wwwaboutthetable.com<br />

Garlic Powder<br />

Garlic Salt<br />

Paprika<br />

Cumin<br />

Sriracha sauce<br />

Baking soda<br />

Bread crumbs<br />

Vanilla<br />

Chili powder<br />

Red pepper flakes<br />

Panko<br />

Cinnamon<br />

Thyme – dried<br />

Curry Powder<br />

Ground Ginger<br />

Cajun seasoning<br />

Oregano<br />

Basil – dried<br />

Sage – dried<br />

Rosemary – dried<br />

*I did not add table salt and black<br />

pepper, since you should have<br />

these on hand already.<br />

Over the course of the next month<br />

we are going to reference them all<br />

so make sure you have them.<br />

32 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 33


Money<br />

much more than $8.25 per hour, your<br />

employer must pay you an additional<br />

$2.13 per hour. For example, if you<br />

work a six-hour day and receive $90<br />

in tips (including cash that you take<br />

home), that would mean that you<br />

made $15 per hour in tips. Even so,<br />

your employer must pay you an additional<br />

$2.13 per hour for a paycheck,<br />

bringing your real gross hourly wage<br />

up to $17.13 per hour.<br />

The government takes seven deductions<br />

from every employee in<br />

America: State and Federal Income<br />

Taxes, as well as deductions for Family<br />

Leave, Social Security, Unemployment,<br />

Disability, and Medicare. As<br />

tipped employees can take home<br />

most of their cash tips, these deductions<br />

can exceed the $2.13 per hour<br />

additional that your employer pays<br />

you by check. In such cases, the entire<br />

$2.13 per hour would go to the<br />

government to satisfy these deductions.<br />

The check will be zero because<br />

the funds were transferred from<br />

your employer to<br />

the government.<br />

Tipped employees’<br />

income is<br />

subject to the<br />

same withholding<br />

as non-tipped<br />

employees.<br />

As a tipped<br />

employee,<br />

am i entitled<br />

to a premium payment<br />

for overtime?<br />

Yes. Whenever you work more<br />

than 40 hours in an established work<br />

week, all hours worked in excess of<br />

40 must be compensated at the<br />

overtime pay rate like any other nontipped<br />

employee. Overtime must be<br />

paid at 1.5 times the regular rate for<br />

all hours worked in excess of 40. The<br />

minimum overtime rate must not be<br />

less than $12.38.<br />

What we would like to point out is<br />

that absolutely please tip for quality<br />

service but do remember that all of<br />

our waiters and waitresses live off of<br />

your generosity.<br />

The Real Story About<br />

Tipped Employees<br />

Bad or No Credit? No Problem We Finance<br />

Jojosauto.com<br />

With the change in the<br />

Governor’s Mansion,<br />

there is a lot of discussion<br />

on the effects on servers<br />

and restaurants. We have<br />

received a ton of questions<br />

on what is going to<br />

happen in the future.<br />

If we could predict the<br />

future, the sportsbook<br />

would be busy our predictions.<br />

What we can talk<br />

about is how<br />

they are paid now<br />

since according<br />

to a lot of our<br />

comments people don’t have an understanding.<br />

The New Jersey Restaurant<br />

Association published an article<br />

on this very subject, and for that,<br />

we are going to reference it since it<br />

will give you everything you need to<br />

know.<br />

What is the minimum wage<br />

for tipped employees?<br />

Tipped employees in the State of New<br />

Jersey must make the same minimum<br />

wage as everyone else: $8.25 for every<br />

hour worked in a work week up<br />

to 40 hours. Federal law requires that<br />

employers pay no less than $2.13 for<br />

all such hours. If your tips (over the<br />

required $2.13) do not amount to at<br />

least $8.25 per hour, your employer<br />

must make up the difference in your<br />

paycheck. This is a requirement and<br />

not optional. Tipped employees are<br />

not second-class citizens, and the law<br />

entitles you to the same minimum<br />

wage as everyone else.<br />

What if i make more than the<br />

minimum wage in tips alone?<br />

Regardless of how much you make<br />

in tips, your employer is required to<br />

pay $2.13 per hour. Even if you make<br />

The Dealer That Makes A Difference<br />

(856) 251 - 9200<br />

1382 Delsea Dr.<br />

Deptford Township, NJ 08096<br />

34 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 35


estaurant<br />

NFL ALUMNI PHILADELPHIA<br />

CELEBRITY GOLF TOURNAMENT<br />

Presented by Bradford White<br />

www.NFLAlumniPhilly.com for more info<br />

May 21, 2018<br />

Running Deer Golf Club<br />

Qualifier for Super Bowl of Golf<br />

Your foursome could win the right to compete<br />

in the Super Bowl of Golf in April of 2019 against<br />

the winners from 25+ NFL Alumni tournaments<br />

in a Warm destination.<br />

Diner<br />

Breakfast<br />

[ By Bob LePage ]<br />

The winning team will receive two nights’ hotel<br />

accommodations at a top-rated east coast golf resort,<br />

round-trip coach airline transportation for each team<br />

member, a ticket to the Evening with the Legends Dinner,<br />

a spot in the Super Bowl of Golf Tournament<br />

on Saturday followed by the awards presentation.<br />

Winners of this national championship<br />

win the coveted Super Bowl of Golf ring.<br />

The annual NFL Alumni<br />

Philadelphia Chapter Golf<br />

Classic is our primary vehicle<br />

to raise much-needed funds<br />

in support of programs for<br />

at-risk youth in the Greater<br />

Philadelphia Region.<br />

The diner breakfast has been a mystery of existence<br />

for years. The diner in the Mid Atlantic<br />

States is like no other entity in itself. A restaurant<br />

that is open in a lot of cases 24 hours a<br />

day, with a menu that usually is 8 to 10 pages<br />

front and back, that serves anything you can imagine.<br />

A staple of the after-bar crowd in areas or the after<br />

church brunch it is difficult to ask someone what their<br />

go-to diner is without them having an answer. One of<br />

the fascinating things about a diner is the selection and<br />

consistency of their recipes. Regardless if it is a bowl of<br />

soup, or sandwich, a meal with sides or my personal favorite<br />

the diner breakfast.<br />

In today’s restaurant environment the breakfast is the<br />

least used for obvious reasons. Five days a week the go<br />

to work crowd is out of the mix, so while you can buy a<br />

full-blown breakfast in most cases for the same price as<br />

your Dunkin sandwich and coffee people just don’t have<br />

time. So if you are looking for a good hot breakfast that<br />

you don’t feel like cooking you make your way to the staple<br />

diner you know.<br />

I enjoy going to a diner for breakfast, the selection and<br />

abundance you receive are worth it. In most cases where<br />

can you get food you just don’t want to make or even<br />

want to buy in the grocery store.<br />

To be honest how many people make creamed<br />

chipped beef? Or eggs benedict and if you do chances<br />

are you spent a lot more to make that one dish that you<br />

would have if you just went to the diner.<br />

In traveling all around the country, it is tough to find<br />

restaurants that are like our diners here, and we<br />

should be grateful for them.<br />

36<br />

<strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue


tips<br />

3<br />

Season your<br />

cookware<br />

Going and buying an<br />

expensive set of cookware<br />

is just the start of<br />

your exploration into the<br />

kitchen. You spent your<br />

hard earned money so<br />

why don’t you do all you<br />

can to make sure your<br />

cookware is clean and<br />

will endure time.<br />

According to my guide<br />

for my Calfalon.<br />

cookware<br />

gently with a<br />

soft sponge, warm<br />

water, and dish<br />

“Hand-wash<br />

soap. Soak first in<br />

warm, soapy water if necessary.<br />

If any burnt spots or oil residue remain,<br />

make a paste of one part baking<br />

soda and one part water. Dab some of<br />

the paste onto stubborn spots and let<br />

it stand for 15 minutes. Rinse and dry.<br />

Pour a small amount of vegetable<br />

oil onto a paper towel and rub into<br />

the surface of the cookware.<br />

Store carefully. If you must stack,,<br />

place a napkin or paper towel between<br />

different pieces of cookware<br />

to protect the nonstick coating.”<br />

We all do that right? Let us see if<br />

we can help.......<br />

Anyone who’s ever struggled to<br />

scrub scrambled egg gunk off a stainless-steel<br />

pan knows nonstick cookware<br />

can be a godsend. Whether that<br />

nonstick coating is ceramic or Teflon,<br />

Keeping Those<br />

Pots and Pans<br />

In Prime Shape<br />

it’s sure to make cleanup easier....as<br />

long as you clean up correctly, that is.<br />

Nonstick coatings can be fragile,<br />

and if you’re too rough with your<br />

cleaning, cooking, or storage, you can<br />

ruin them for good. At best, this could<br />

mean your ceramic pan loses some of<br />

its non-stickiness; at worst, you could<br />

end up with toxic Teflon flaking into<br />

your food.<br />

So please pay attention. If you’re<br />

using nonstick pans, you should know<br />

how to clean and care for them.<br />

Here’s what is recommended.<br />

How to clean and maintain your<br />

cast iron skillet<br />

1<br />

Gently<br />

wash<br />

the cookware by hand<br />

It may seem obvious, but once you’ve<br />

used your cookware, your first line of<br />

defense against ordinary food deposits<br />

is good ol’ dish soap and water.<br />

Sponge with water<br />

Your first line of defense against ordinary<br />

food deposits is a regular sponge<br />

loaded up with soap and water.<br />

Because nonstick coating requires<br />

a gentle hand, you’ll want to make<br />

sure you use a soft sponge—nothing<br />

harsh or overly abrasive.<br />

If you’re having trouble getting rid<br />

of tougher stains, you can give the<br />

pan a good soak in warm, soapy water.<br />

Just steer clear of the dishwasher.<br />

Your nonstick cookware can’t handle<br />

the heat.<br />

2<br />

Break out<br />

the baking soda<br />

Scrubbing nonstick pan:<br />

If you can’t get the pan clean using an<br />

ordinary soapy sponge, you may have<br />

to try washing with baking soda.<br />

Baking soda is truly one of the<br />

home’s most versatile tools. Not only<br />

does it do a great job leavening your<br />

baked goods, but it also makes an excellent<br />

cleaning agent.<br />

It comes in particularly handy<br />

when you’re fighting resilient, burnton<br />

food in a nonstick pan. If soap,<br />

water, and gentle scrubbing won’t do<br />

the trick, there’s no need to risk ruining<br />

your pan with an abrasive sponge.<br />

Make a paste out of one part baking<br />

soda and one part water, then dab<br />

it onto the dirty areas of the pan. Let<br />

it stand for 15 minutes, then rinse it<br />

away and dry the pan. The unwanted<br />

food bits should quickly wash away.<br />

It’s common knowledge that you’re<br />

supposed to season your cast iron<br />

skillet—essentially, build up a protective<br />

layer of polymerized oil on its<br />

surface. This process keeps it smooth,<br />

reducing its stickiness and preventing<br />

it from rusting. But did you know that<br />

you should also season your nonstick<br />

cookware?<br />

Yep, it’s true. Many nonstick pans<br />

even say so, right on the label.<br />

Oil in pan<br />

Use vegetable oil to lightly season<br />

your pan and protect the nonstick<br />

coating.<br />

If your nonstick cookware is ceramic,<br />

you can skip this step. Otherwise,<br />

try pouring a small amount<br />

of oil on a paper towel and rubbing<br />

the inside of the pan after each use.<br />

Unlike cast iron, nonstick coating<br />

can’t withstand extremely high heat,<br />

so don’t heat the pan after oiling it.<br />

Simply rubbing it in will do enough,<br />

combined regular use and careful<br />

cleaning.<br />

4<br />

Store<br />

carefully,<br />

use carefully<br />

Take care during cleaning is essential,<br />

but it’s only one part of the equation.<br />

If you want your nonstick cookware<br />

to last, you should also be careful not<br />

to damage the surface when you’re<br />

cooking and storing it.<br />

Take care not to scratch or gouge<br />

your nonstick cookware.<br />

When you’re cooking, use wooden<br />

spoons or soft silicone spatulas<br />

rather than metal utensils. You’d be<br />

surprised how easy it is to scratch a<br />

pan with a metal spoon.<br />

When it comes time to put nonstick<br />

cookware away, don’t stack pots<br />

and pans carelessly on top of each other.<br />

The bottom of one pan can scratch<br />

the top of another. Instead, place a<br />

napkin or paper towel between each<br />

pot or pan before stacking them.<br />

Hopefully, some of these tips can<br />

help your cookware last longer.<br />

38 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 39


food<br />

Where’s The Beef ?<br />

Well, there are a significant<br />

number of characteristics<br />

and differences, the<br />

“best” depends on what<br />

the recipe calls for and how you want<br />

to cook it. The great news is that the<br />

cuts of beef that cost you the most<br />

might be the best for your recipe or<br />

taste. To give a better understanding of<br />

the different cuts of beef, let us break<br />

down each starting with primal cuts.<br />

What is “Primal Cuts” of Beef<br />

A side of beef is broken into eight primal<br />

cuts, or main divisions if you will:<br />

chuck, brisket, shank, rib, short plate,<br />

loin, flank, and round. Each of these<br />

primal cuts is then sectioned off again<br />

into subprimal cuts for sale in most cases<br />

because we all don’t need 1/8th of<br />

a cow. The chart with the article will<br />

show you where each cut is from and a<br />

suggested method to cook it.<br />

Now that there is the<br />

most basic of butchering lessons<br />

behind us let us try to<br />

break down the cuts.<br />

Chuck<br />

The chuck is the shoulder area.<br />

Obviously, being the shoulder, this<br />

is a very well-used muscle group; it is<br />

loaded with connective tissue, it is incredibly<br />

lean and, as you can imagine,<br />

callous. The chuck is usually, what is<br />

ground into hamburgers or diced into<br />

stew cuts or pot roasts, which require<br />

that long moist-heat is stewing or<br />

braising to break down the collagen<br />

and make them tender. With this, you<br />

can still find a real tender few sections<br />

like the chuck eye steaks.<br />

Ribs<br />

This primal cut includes parts of the<br />

ribs, plus a portion of the spine and the<br />

large muscle located between the spine<br />

and ribs. The center muscle area is very<br />

tender and is full of fat, and is one of the<br />

most preferred cuts of beef. Whether it<br />

is bone-in or boneless prime rib roasts,<br />

both come from this primal cut, as do<br />

rib eye steaks, which are cut individually<br />

from the roasts. These premium cuts<br />

are cooked in dry heat (roasted, grilled<br />

or seared in a skillet) to preserve their<br />

flavor and juiciness.<br />

Loin<br />

The loin is made up of two subprimal<br />

cuts. On is the strip loin and the other is<br />

the tenderloin, the tenderloin contains<br />

the most tender and prized cuts of<br />

meat. The strip loin, which is the larger<br />

of the two, is a long muscle which runs<br />

along the spine. The tenderloin is smaller,<br />

and it intertwines with the strip loin.<br />

The steaks that are butchered from the<br />

strip loin are known as New York Strip<br />

Steaks. The tenderloin may be sold in<br />

roast-sized chunks for Chateaubriand,<br />

or sliced into individual steaks known<br />

as filets mignons<br />

A steak cut to<br />

include both the strip and the<br />

filet separated by the t-shaped bone<br />

between them is called a T-bone steak.<br />

When a T-bone steak is cut from farther<br />

back on the short loin, where the<br />

tenderloin is thicker, it is known as a<br />

porterhouse. The loin is not as fatty as<br />

the rib eye, nor is it among the leanest<br />

cuts. All loin cuts are best dry-heat<br />

cooked like the rib cuts.<br />

A third subprimal cut from the loin,<br />

the sirloin, is the back part of the midsection<br />

connecting the loins to the<br />

hips. While the sirloin is not as tender<br />

as the loin cuts, it is quite lean; top sirloin<br />

steak is considered “extra lean” by<br />

the USDA. Sirloin makes a fine steak<br />

or roast and is loved for its more robust,<br />

“beefy” flavor and more moderate<br />

price. It also makes some of the most<br />

premium ground beef available.<br />

Round<br />

The round is the hind leg of the animal.<br />

Like the chuck, it is a profoundly used<br />

muscle that’s very lean and full of connective<br />

tissue…but unlike the chuck, it<br />

doesn’t contain hidden treasures like<br />

the flat iron. It yields roasts and steaks<br />

which must be stewed or braised to<br />

make them tender (Swiss steak is a<br />

known favorite), and is also a primary<br />

source for lean ground beef.<br />

Shank and Brisket<br />

The foreshank or arm is very flavorful<br />

and high in collagen and is typically<br />

sold as “soup bone” for making soups<br />

and stocks. The brisket (breast) is very<br />

tough and contains quite a bit of fat. It is<br />

brined to make corned beef or cured to<br />

make pastrami and has found great favor<br />

with barbecue chefs, who smoke it<br />

for great lengths of time to make some<br />

of the finest barbecue to be found.<br />

Plate and Flank<br />

The short plate contains the rib<br />

bones and is located directly beneath<br />

the primal rib cut. The<br />

flank, adjacent to the plate and<br />

below the loin, is the side of the animal.<br />

Short ribs come from the plate and are<br />

marinated and grilled or stewed. Skirt<br />

steaks and hanger steaks, also considered<br />

part of the plate, are part of the diaphragm…which<br />

is, after all, a muscle. The<br />

hanger steak, the part attached to the<br />

last rib and the spine near the kidneys, is<br />

one of the tenderest cuts on an animal.<br />

It is best marinated, cooked quickly over<br />

high heat, and served rare or medium<br />

rare because it can become chewy. The<br />

tougher skirt steak, from within the diaphragm,<br />

is often marinated and sliced to<br />

use in preparing fajitas. Flank steak and<br />

London broil come from the flank. They<br />

are harsh yet flavorful cuts that do well<br />

cooked in moist or dry heat.<br />

So we hope you find the basic<br />

breakdown of beef informative. As<br />

we move into future issues, we will get<br />

into the aging of beef and other cuts<br />

of meat.<br />

40 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 41


Recipes around the world<br />

Tourtière:<br />

A French-Canadian<br />

Meat Pie Recipe<br />

Being that the winter doesn't want to<br />

leave us and being the Editor-in-Chief<br />

with some French Canadian heritage I<br />

decided to include a fantastic meal that<br />

warms your insides.<br />

This meat pie is extremely easy<br />

to prepare and will impress quests and<br />

fam-ily with not only it’s taste but the<br />

aroma it generates all through the<br />

house.<br />

For the crust you can use a pre<br />

made dough or if you have a good<br />

recipe go and have at it. FOR THE<br />

PIE:<br />

1 1/2-2 pounds ground pork, we<br />

like to use pork sausage<br />

Kosher salt and freshly ground black<br />

pepper to taste<br />

2 tablespoons neutral oil, like canola<br />

Diced carrot, 1 large<br />

2 tablespoons unsalted butter<br />

1 medium-size yellow onions,<br />

peeled and diced<br />

4 cloves garlic, peeled and minced<br />

2 tablespoons parsley, roughly<br />

chopped<br />

10-12 ounces cremini mushrooms<br />

or a mixture of wild mushrooms,<br />

sliced<br />

½ cup of stock<br />

1 teaspoon ground cinnamon<br />

1 teaspoon ground clove<br />

Pinch of ground nutmeg<br />

Pinch of cayenne pepper or to taste<br />

2 medium-size potatoes, like Yukon<br />

Gold, diced small<br />

1 large egg yolk, beaten with a<br />

tablespoon of water<br />

DIRECTION:<br />

1<br />

In<br />

2<br />

Place<br />

3<br />

Once<br />

4<br />

Take<br />

5<br />

Assemble<br />

6<br />

Place<br />

a bowl mix your spices, pork and large<br />

egg yoke with the stock.<br />

mixture in the frying pan and<br />

brown all of the meat.<br />

browned, add all of the vegetables,<br />

garlic, and potatoes to activate the<br />

flavor. Don’t cook to long since they are<br />

going to bake.<br />

it off the heat and let it cool, you<br />

don’t want to place the hot filling in<br />

the pie crust since the crust will cook<br />

uneven.<br />

the pie. Place a large baking<br />

sheet on the middle rack of oven, and<br />

heat to 400.<br />

pie in oven on hot baking sheet,<br />

and cook for 20 minutes, then reduce<br />

temperature to 350, and cook until<br />

the crust is golden brown and the<br />

filling is bubbling, about 30 to 40<br />

minutes more. Let cool 20 minutes<br />

before serving.<br />

Enjoy.<br />

42<br />

<strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 43


Reader’s Choice REcipes<br />

Crock Pot Specials<br />

We have had a lot of positive feedback with our recipes and<br />

tips over the last few months. One of the best thing that we<br />

have had is unsolicited recipes and now we have decided to<br />

reward all of the fantastic people that have sent those recipes<br />

to us.<br />

Since our magazine title is growing across the country we<br />

receive these recipes from all over the place and hey, a great<br />

recipe is a great recipe.<br />

This Month they are going to publish Crock Pot treats.<br />

Slow Cooker<br />

Lasagna<br />

By. Patrice R. Wilmington, DE<br />

Italian Chicken<br />

in Cream Sauce<br />

By. Mary T. Malvern, PA<br />

INGREDIENTS<br />

1.5 to 2 lbs of diced chicken breast<br />

1 envelope Italian salad dressing mix<br />

1/2 cup water<br />

1 package (8 ounces) cream cheese,<br />

softened<br />

1 can condensed cream of chicken<br />

soup, undiluted<br />

1 Zucchini Diced<br />

Handful of fresh Mushrooms<br />

A couple of shakes of dried Oregano<br />

Hot cooked pasta of course it wouldn’t<br />

be Italian without it.<br />

Preparation<br />

1. Place all items in a large bowl and mike<br />

together before the slow cooker. Combine<br />

salad dressing mix and water; pour<br />

over chicken. Cover and cook on low<br />

for 3 hours. Remove chicken. Cool<br />

slightly; shred meat with two forks. Return<br />

to slow cooker.<br />

2. In a small bowl, beat cream cheese and<br />

soup until blended. Stir in mushrooms,<br />

oregano, and zucchini. Pour over chicken.<br />

Cover and cook until chicken is tender,<br />

1 hour longer. Serve with pasta or<br />

rice. If desired, sprinkle with parmesan<br />

cheese. Yield: 6 servings.<br />

INGREDIENTS<br />

2 containers ( 15 oz. ea.) ricotta cheese<br />

2 cups shredded mozzarella cheese (about 8 oz.)<br />

1/2 cup grated Parmesan cheese<br />

2 eggs<br />

1 pound of fresh spinich<br />

2 tablespoons of oregeno<br />

1 tablespoon of minced garlic<br />

2 jars of pasta sauce if you don’t make your own<br />

12 lasagna noodles, uncooked<br />

Prep Time : 20 Min<br />

Ready in : 5 Hr 20 Min<br />

Cook Time : 5 Hr<br />

Servings : 8<br />

Preparation<br />

1. Combine ricotta, 1 cup mozzarella, 1/4 cup parmesan,<br />

eggs, spinach and spices. Mix in medium bowl;<br />

set aside.<br />

2. Spread 1 cup Pasta Sauce in 6-quart slow cooker.<br />

Layer in 4 lasagna noodles, broken to fit, then 1 cup<br />

Pasta Sauce and 1/2 of the ricotta mixture; repeat.<br />

Top with remaining 4 lasagna noodles and 2 cups<br />

Pasta Sauce. Reserve remaining Pasta Sauce. Cook<br />

covered on LOW 5 to 6 hours.<br />

3. Sprinkle with remaining cheeses. Cover and cook<br />

an additional 10 minutes. Let stand 10 minutes<br />

before serving. Serve with remaining Pasta Sauce,<br />

heated.<br />

Tortilla Soup<br />

By. David P Freehold, NJ<br />

Ingredients<br />

3 boneless chicken thighs<br />

10-ounce can diced tomatoes with green chiles<br />

1 can of black beans<br />

1 1/2 cups chicken broth<br />

1 cup water<br />

1 red onion, finely chopped<br />

4 garlic cloves, finely minced<br />

1 jalapeno, finely chopped<br />

1 teaspoon ground cumin<br />

1 teaspoon chili powder<br />

Juice of 1/2 lemon<br />

25 tortilla chips<br />

3 tablespoons finely chopped fresh cilantro<br />

Shredded Monterey Jack cheese for serving<br />

Preparation<br />

1. Place the chicken, tomatoes (and juices), beans, broth,<br />

water, onion, garlic, jalapeno, cumin, and chili powder<br />

in a slow cooker. Cover and cook on high for 3 to 4<br />

hours or on low for 6 to 8 hours.<br />

2. Uncover the slow cooker and use tongs to remove the<br />

chicken from the pot. Once cool enough to handle,<br />

shred, then return the meat to the pot. Stir in the lemon<br />

juice. Crumble a few tortilla chips into each bowl<br />

and cover with some soup. Serve sprinkled with cilantro<br />

and grated cheese.<br />

44 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 45


Reader’s Choice REcipes<br />

Kung Pao<br />

Chicken<br />

By. Maria V. Baltimore MD<br />

INGREDIENTS<br />

1 lb boneless, skinless chicken thighs, trimmed,<br />

patted dry and cut into chunks<br />

3 Tbsp all-purpose flour<br />

2 tsp black pepper<br />

2 tsp ground red pepper<br />

1 Tbsp seasoned rice vinegar<br />

1 Tbsp soy sauce<br />

1 Tbsp sesame oil<br />

1 tsp brown sugar<br />

1 tsp minced garlic<br />

1 Tbsp tomato paste<br />

1 tsp Tabasco sauce<br />

½ cup of peanuts<br />

Preparation<br />

1. Place flour, black and red pepper in a resealable<br />

plastic bag. Drop the chunks of chicken into flour<br />

mixture. Zip the bag and shake to coat the chicken<br />

well with the flour.<br />

2. Pour the chicken into the bottom of a 2-3 quart<br />

slow cooker.<br />

3. In a small bowl combine the vinegar, soy sauce,<br />

sesame oil, brown sugar, garlic, tomato paste and<br />

Tabasco sauce. Whisk to blend. Spoon the sauce<br />

over the chicken and coat chicken with sauce.<br />

4. Cover and cook on LOW for about 3-4 hours.<br />

5. Remove lid and turn to HIGH. Let cook on HIGH<br />

for about 15 minutes to let sauce thicken up.<br />

Serve chicken over rice and top with your desired<br />

toppings.<br />

Apple Spice<br />

Pork<br />

By. Amy F Altuna, PA<br />

Ingredients<br />

1 Regular sized Pork Loin to fit in your Crock Pot<br />

5 Apples sliced with skin on them<br />

1 Cup of Apple Juice<br />

3 tablespoons of olive olive oil<br />

3 Tablespoons of nutmeg<br />

3 Tablespoons of brown sugar<br />

2 tablespoons of cinnamon<br />

1 tablespoon of salt<br />

1. Place cut apples on the bottom of the crock pot<br />

2. Place meat on top of the apples.<br />

3. Pour apple juice over meat<br />

4. Drizzle Olive Oil over the meat<br />

5. Place the spice mix on the meat.<br />

6. Cover and let cook until temperature is hit. Give<br />

yourself plenty of time the lower the temperature<br />

the meat cooks the more tender the loin is to eat.<br />

<strong>Delaware</strong><br />

<strong>Eats</strong> <strong>Magazine</strong><br />

WWW. <strong>Delaware</strong><strong>Eats</strong><strong>Magazine</strong>.com<br />

All Around<br />

<strong>Delaware</strong> Area<br />

46 <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue<br />

#1 issue <strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> 47


ecipe<br />

Tuna Poke<br />

Chef Brian Ashby’s of 8 th and Union Kitchens Tuna Poke<br />

¼ Diced avocado<br />

¼ cup pineapple Salsa<br />

¼ cup cucumber<br />

4oz sushi grade tuna<br />

2oz Poke Dressing<br />

¼ cup wakame<br />

(seaweed Salad)<br />

Toasted sesame seed<br />

- a dousing of your favorite<br />

hot sauce (sriracha works<br />

well)<br />

- thinly shave plantains and<br />

fry on 325 to add some<br />

crunch to the dish.<br />

Dice all fruit, vegetables, and<br />

protein. Mix in a bowl with<br />

dressing. Stack in a ring mold<br />

or spread over cooked rice.<br />

Pineapple salsa<br />

1 qt diced pineapple<br />

1c shallots<br />

½ c fresno peppers,<br />

no seeds<br />

½ cup red/orange bell<br />

pepper, diced<br />

1/4 c rice wine vinegar<br />

1/4c mirin<br />

1tsp Sesame oil<br />

Lime<br />

Salt<br />

Black pepper<br />

Poke dressing<br />

1/2c mirin<br />

1/4c rice wine vin<br />

1/2c Soy<br />

1c lemon juice<br />

1/6c Sesame oil<br />

1/8c Coconut oil<br />

Salt<br />

Combine in blender.<br />

Brian Ashby<br />

8th & Union Kitchen<br />

801-805 N. Union St.<br />

Wilmington, DE 19805<br />

Phone: 302-654-9780<br />

Fax: 302-654-0238<br />

www.8thandunion.com<br />

48<br />

<strong>Delaware</strong> <strong>Eats</strong> <strong>Magazine</strong> #1 issue

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!