Ready For the Season
Do It Yourself
How to Pick
#1 issue Delaware Eats Magazine 1
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Hello, First State!! We are happy to present
you our first edition of Delaware
Eats Magazine. Our publication has sister
publications in cities all across the
country, and we are pleased to offer
one in Delaware.
We will cover all of your food and dining needs from
inside and outside as well as take out and dine in. Our
magazine will offer a positive read in ways that have not
been done before in the area.
The goal of Delaware Eats is to have you use it as a
reference point for your kitchen and dining needs. Our
contributing editors are highly educated culinary experts
that are here to share knowledge and make your kitchen
feel like a magical place.
Whether you are a person that likes to eat out all of
the time or eat in, we will have a plethora of information
at your fingertips. Our free digital copies are something
that you can download and keep forever.
All of the magazines have something for everyone,
and you can always expect to see something you didn’t
know. From restaurants that you might not have heard
of, to the kid’s corner to chef tips in the kitchen we hope
you will find this magazine as entertaining as we do when
we make it.
Thank you for enjoying Delaware Eats Magazine!!
L and S Publishing
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© 2018 Delaware Eats Magazine
2 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 3
Do It Yourself Guide to
Bavarian Bakery and Deli
Balanced Diet -
The Kitchen Tools
Chef Of the Month
Vodka, The Straight Story
Or You Can Mix It
How to Pick a Cutting Board
8th and Union Kitchen
You Need Now
The Real Story About
Keeping Those Pots
and Pans In Prime Shape
Where’s The Beef ?
Tourtière: A French-Canadian
Meat Pie Recipe
Crock Pot Specials
Do It Yourself Guide to
[ By Paul Stern ]
Seeking an expert wine pairing
menu planning easy. You
can simply find a professional
you trust and take
their word for which wine will match
your food, but sometimes, it can be
more fun to choose your own wine
and food combination. This article will
give you some questions to ask that
will help you to find your own wine
pairings for any dish.
1. What kind of wine do you
and your friends like to drink?
The first question is important because
it can help you to eliminate options
and make your decisions easier.
If you only like red wine, for example,
then you don’t have to worry about
white wine. If your friends don’t like
sparkling wine, you can stick with
red or white. While there are many
“classic pairings” that call for specific
wines, you shouldn’t be expected
to drink anything that you or your
guests won’t enjoy.
2. How intense are
the flavors in your dish?
This question does not refer to which
flavors are in your food, but how
strong or subtle they are. If the dish
were a musical piece, you’d consider
the overall volume without regard
to which instruments were playing.
If you’re serving a strongly flavored
dish, you should serve a powerful
wine that won’t be subsumed by the
food. Conversely, you should serve
delicate wines with delicate foods so
that the wine won’t be overwhelming.
Even if you normally prefer rich,
flavorful wines in general, you should
consider something lighter if you’re
serving subtle dishes.
3. Is the food sweet and/
Foods featuring sweet or sour flavors
are more difficult to pair with wine.
The wine should generally be sweeter
and more acidic than the food - otherwise,
it will taste harsh or overly
sour. So, for example, dishes
with lemon or vinegar will pair
well with tart wines, while foods
with sugar or honey should pair
nicely with sweet wines. Keeping
all of this in mind, it becomes
clear that higher acid wines with
a slight sweetness are the most
versatile for wine pairing.
4. What is the fat content
of your dish?
Foods with higher fat content call
for wines with higher tannins - the
compounds found mainly in red wine
that coat your tongue and teeth with
a drying sensation. Tannins and fat
soften and enhance each other. This
is why tannic wines like Cabernet
Sauvignon work so well with marbled
meat, like steak.
5. What are the main flavors
in the food?
Now we’re leaving intensity behind
and asking about the character of
the food’s flavor. Does your dish
have a savory, meaty flavor, a fresh
vegetable flavor, or subtle, briny seafood
notes? The traditional European
approach to wine pairing is to seek
wines that have similar flavors to the
Wine and food that
originate in the same
region tend to be
a good match.
dish. For example, you could pair lamb
with mint alongside a Cabernet Sauvignon
from Australia. The Cabernet
has enough tannin to match the fat
in the lamb, and Australian red wines
are famous for flavors of eucalyptus,
which has a green taste similar to the
mint in the dish.
For another example, think about
pasta with butter sauce and toasted
almonds. Chardonnay features both
nutty and buttery flavors that would
match the food well.
6. Where is your dish from?
There’s a famous saying: “what grows
together, goes together.” This simply
means that wine and food that originate
in the same region tend to be
a good match. Pasta with red sauce
and Italy’s most popular red grape,
Sangiovese, work very well together.
The Alsace region in France produces
wines that are great with pork - the
mainstay of local cuisine. When in
doubt, look for wines from the area
that your dish comes from.
7. Which course is
the wine pairing for?
If you find yourself with more than
one possible wine for a particular
dish, you can decide between them
based on the course order. If you are
serving salmon as a first course,
you might consider a dry Rosé,
but if it’s an entree, maybe a
Pinot Noir would be better.
Most of the time, lighters
wines are served earlier
in the meal, and sweet
wines are served last
with dessert. You can, of
course, make exceptions
if you want.
8. Don’t be afraid
I’ve heard it said that 80%
of wine pairings are fine, 10%
are great, and 10% are terrible.
In my experience, this holds true -
meaning that you have a 90% chance
of finding a wine that’s at least okay
- even if you guess. If, however, this
article helps you find a truly wonderful
pairing, you’ll be proud of yourself,
impress your guests, and have a
unique culinary experience. Have fun
with the journey and let us know if
you come across a top-notch pairing.
Paul Stern has spent the last nine years
in various roles in the wine industry,
from tasting thousands of bottles in
North Carolina to coordinating the
wine pairings for some of Philadelphia’s
elite restaurants. Before joining WTSO’s
Product Development Team, Paul
earned a certification with the Court of
Master Sommeliers. Paul enjoys wine
of all styles but has a particular love of
lighter style reds and aromatic whites.
6 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 7
akery of the month
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Bavarian Bakery and Deli
In today’s time of grocery store and wholesale
club bakery sections, it is nice to find a
bakery/deli that is still doing it right. A place
where you can get authentic items made
with ingredients that you can pronounce.
Bavarian Bakery is a first generation family
owned German Bakery and Deli shop. They
offer a broad selection of authentic German
baked goods as well as other classic favorites.
Bavarian Bakery is the brainchild of Master Baker
Andreas Janke and Chef Monika Urquhart.
With their years of experience, they decided to
collectively build something different and authentic.
They make everything right on premise
from scratch every day. This demanding way of
baking never puts a damper on their spirits, review
after review speaks to how great the staff
and food are consistently.
Check out their website for more details
#1 issue Delaware Eats Magazine 9
Balanced Diet - Balanced Life
[ By Malekian MS,RD ]
Carbohydrates: these provide a source
Proteins: these provide a source of materials
for growth and repair.
Fats: these provide a source of energy
and contain fat-soluble vitamins.
Vitamins: these are required in minimal
quantities to keep you healthy.
Mineral Salts: these are required for
healthy teeth, bones, muscles, etc..
Fiber: this is required to help your intestines
function correctly; it is not digested.
Balanced Diets: we must have the
above items in the correct proportions.
Carbohydrates are the most important
source of energy. They contain the elements
Carbon, Hydrogen, and Oxygen.
The first part of the name “carbo-”
means that they contain Carbon. The
second part of the name “-hydr-” means
that they contain Hydrogen. The third
part of the name “-ate-” means that they
contain Oxygen. In all carbohydrates,
the ratio of Hydrogen atoms to Oxygen
atoms is 2:1 just like water.
We obtain most of our carbohydrate
in the form of starch. This is found in potato,
rice, spaghetti, yams, bread, and cereals.
Our digestive system turns all this
starch into another carbohydrate called
glucose. Glucose is carried around the
body in the blood and is used by our tissues
as a source of energy. Any glucose
in our food is absorbed without the need
for digestion. We also get some of our
carbohydrates in the form of sucrose;
this is the sugar which we put in our tea
and coffee (three heaped spoonfuls for
me!). Both sucrose and glucose are sugars,
but sucrose molecules are too big to
get into the blood, so the digestive system
turns it into glucose.
When we use glucose in tissue respiration,
we need Oxygen. This process
produces Carbon Dioxide and water and
releases energy for other methods.
Proteins are required for growth and
repair. Proteins contain Carbon, Hydrogen,
Oxygen, Nitrogen and sometimes
Sulphur. Proteins are enormous molecules,
so they cannot get directly into
our blood; they must be turned into amino-acids
by the digestive system. There
are over 20 different amino-acids. Our
bodies can convert the amino-acids back
into protein. When our cells do this, they
have to put the amino-acids together
in the correct order. There are many
millions of possible combinations or sequences
of amino-acids; it is our DNA
which contains the information about
how to make proteins. Our cells get their
amino-acids from the blood.
Proteins can also be used as a source
of energy. When excess amino-acids are
removed from the body, the Nitrogen is
excreted as a chemical called urea. The
liver makes urea, and the kidney puts the
urea into our urine.
Like carbohydrates, fats contain the elements
Carbon, Hydrogen, and Oxygen.
Fats are used as a source of energy: they
are also stored beneath the skin helping
to insulate us against the cold. Do not
think that by avoiding fat in your diet you
will stay thin and elegant! If you overeat
carbohydrate and protein, you will convert
some of it into fat so that you will
put on weight. You must balance the
amount of energy containing foods with
the amount of energy that you use when
you take exercise.
You must have some fat in your diet
because it contains fat-soluble vitamins.
Vitamins are only required in minimal
quantities. There is no chemical similarity
between these chemicals; the similarity
between them is entirely biological.
Vitamin A: good for your eyes.
Vitamin B: about 12 different chemicals.
Vitamin C: needed for your body to
Vitamin D: can be made in your skin,
needed for absorption of Calcium.
Vitamin E: the nice one – reproduction?
These are also needed in small quantities,
but we need more of these than we
need of vitamins.
Iron: required to make hemoglobin.
Calcium: required for healthy teeth,
bones, and muscles.
Sodium: all cells need this, especially
Iodine: used to make a hormone called
We do not // cannot digest cellulose. This
is a carbohydrate used by plants to make
their cell walls. It is also called roughage.
If you do not eat foods materials which
contain fiber you might end up with
problems of the colon and rectum. The
muscles of your digestive system mix
food with the digestive juices and push
food along the intestines by peristalsis; if
there is no fiber in your diet, these movements
cannot work correctly.
Maryam Malekian, MS, RD
is a board certified bilingual
(Farsi) Registered Dietitian
and health coach with a Master’s
degree in Nutrition and Food
Science from San Jose State University.
She is the founder and president of On-
CallDietitian.com and specializes in clinical
nutrition and counseling.
Maryam has a passion for helping individuals
improve their health and lifestyles
in a practical way that are supported by
up-to-date science. She is currently working
as a registered dietitian at the public
health department and the consulting
dietitian with San Mateo County.
Maryam is also an elected nominating
committee member of American Dietetic
Association, and active member of United
State Tennis Association.
10 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 11
Turkey or Roast Cutting
Tongs, Kitchen Gadgets
Hold and slice roast or turkey
for a beautiful presentation
on your Thanksgiving dinner.
Instead of using a fork and letting
all the juices out, you can
use these tongs to hold your
roast in place while you cut it.
There’s not a lot to say about a pair
of claws you use to pick up hot stuff,
except: Where have they been all my
life? These unique gadgets turn any
normal human into a Human Shredding
These Pulled Shredder Claws are
great for shredding a pork or any other
meat for sandwiches. Also, good
for lifting a ham, roast, or some other
cut of meat out of the roaster to
a platter. They stab into the meat for
easy lifting. These kitchen gadgets
would be useful for a holiday dinner
or awesome gift idea.
The Pulled Shredder Claws are
well made and very sharp, almost lethal,
which is a good thing. There are
definitely endless opportunities to
use these great kitchen gadgets.
Review – Useful
A new fat separator from Trudeau
makes healthy gravies, stocks and
soups by separating out more fat
from meat juices. I think this unique
gadget is another thing that you will
love to have in the kitchen.
The gravy separator is really convenient,
the top is wide and easy to
pour the drippings into. The handle of
the tool is big enough so it’s easy to
grab or hold. You will be very pleased
with this kitchen product, especially
for the price. I believe the kitchen
gadget is a lifesaver at the holidays.
3-Tier Oven Rack
The Nifty 3-Tiered Oven Companion
makes the most efficient use of your
oven space. This tool comes in very
handy when cooking large meals such
as Thanksgiving or Christmas dinner.
Also, the kitchen gadget is a great
gift for any family member that uses
an oven a lot but does not have a lot
of oven space.
Everyone wants to be a holiday
chef and sometimes that pressure
needs a tip off the top!!!!!
12 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 13
Check the fuel lines
for invisible openings.
Last year’s grease on the grill, last
year’s ashes on the bottom. That’s
what makes a Bundy Burger special.
Al Bundy, Married With Children, 1989
Create a sudsy mixture of soap and
water. Using a paintbrush, apply the
soapy mixture to the fuel lines. Turn
on the gas, and brush more soapy water
onto the gas lines. If any bubbles
form, that indicates a gas leak. Immediately
replace any fuel lines that exhibit
signs of a gas leak.
Check the ignition system.
Spring Grill Cleaning
[ by Mike Stavalone ]
That may be true for the
sitcom “Married With Children”,
however for real-life
back yard pit-masters, year
old food is not the starting
place for the perfect burger. The reasons
are obvious but for the sake of
clarity, let’s review them
Pretty simple equation: Grease
and oil go rancid and spoil causing
bacteria to form inside your grill.
Rancid food on the grates flavors
you food but not the same way
that salt and pepper do!!
The grease that drips
to the bottom of
your grill vaporizes
a black crust
the wrong flavor
to your food, the grease
and oil contains water which
in turns to rust. Unless your hubby
wants a new grill every spring (hint …
Father’s Day!!), a rusted grill is not a
man’s best friend!
So what does this all mean? A
spring and fall cleaning of your favorite
grill not only extends the life or
your grill but also keeps the unwanted
flavors off of your food. These 2
cleaning along with regular maintenance
– pre and post cook will keep
your grill and more important, your
pit-master happy for many seasons.
So let’s talk about the BBQ spring
cleaning and discuss the basics steps.
Check the fuel lines
for visible defects.
If any fuel lines have
the parts prior to
your next cook.
Also be sure
that the fuel
of the gas tank
for any damage as
well; things like dents,
erosion, punctures, or any
evident signs of damage. If you find
areas that have obvious damage, you
could potentially have a gas leak. If
you are unsure about the condition
of your gas tank, have it inspected by
a professional gas supplier.
Turn the gas off, and test your ignition
button to see if it creates a spark.
If both the pressure regulator on the
gas tank and the ignition system are
running normally (meaning the pressure
regulator is tracking and maintaining
correct gas tank pressure, and
the ignition system is sparking and
lighting correctly), you can finish testing
the grill by turning the gas back
on and lighting the grill up as you normally
If there is no spark, check the
pressure regulator, and be sure it is
secured tightly on the tank. Just like
your stove at home, you can try to
manually light the grill using a grill
lighter. Just be sure to keep your arms
and face away from the grilling area
so you don’t burn yourself when the
Once you know your grill is operating
properly, it is time for the actual
deep cleaning process.
Turn the grill on high for 15 minutes
allowing the grates to get hot.
Allow enough time to burn off any
leftover food and debris and wait until
the smoke diminishes. Wire brush
the grates removing any leftover food
or debri. Turn over grates and repeat
the process, being careful not to burn
yourself. DO NOT clean your grates
in the dishwasher. The grease from
the grates will coat the entire inside
of the dishwasher.
If your grill grates are overly dirty,
simply fill a bucket with hot water and
dish detergent. With a brush, scrub
both sides and rinse thoroughly. Be
warned, if you do this on cast iron it
will likely lose some of its non-stick
14 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 15
Chef Of the Month
properties, but sometimes, especially
if there is rust, you have no
choice. Just make sure you thoroughly
dry and season the cast iron after
While the grates are still removed,
take time to remove and clean the
burners. Use soapy water and an old
sponge to give them a good scrub
down. The accumulated grease and
grime should wash right off, leaving
your burner protectors clean, and
looking good as new.
Clean out the burners
and venturi tubes.
The venturi tubes are the pipes that
go out from the burners and connect
to the grill control valves. These tubes
allow the air and gas to mix together,
altering the intensity of the flame Remove
the burners and venturi tubes,
and place a hose head at one end of
the tube. Turn the water on to clear
out any debris or insects that could
have gotten inside. If your burners are
not easily removable (or you’re not
confident that you could properly replace
your grill burners), use a sponge
lightly moistened with water to wipe
down the burners.
• Failure to re-assemble your grill
burners correctly could result in a
• If the small holes in the burners
are blocked and obstructed, use
a small paperclip or pin to poke
through the debris and clear the
holes. However, if the holes are
deteriorated and cracked, replace
them with new burners.
Clean the cook box.
Remove the cooking grates and use
a stainless steel cook brush to brush
all the excess grease and debris from
inside of the grill into the collecting
bottom tray. Then, remove the bottom
tray and throw out the collected
grease and debris. Some of the debris
will be loose and easily disposable,
whereas other debris will be caked
on. You might need to use a scouring
pad or a sharp putty knife to remove
the stuck on debris. Also, wash out
the bottom tray to keep things clean
and keep grease buildup from accumulating.
If you do decide to clean
the bottom tray, just wash it out with
soapy water, rinse and dry it, and then
put it back into position under the
Clean the exterior
of your grill.
If you have a stainless steel grill, you
can use a stainless steel cleaner to
wipe down the outside surface with a
paper towel, and keep your grill looking
like new. If you have a porcelain
grill, you can use a specialized porcelain
While obtaining my BA
from The University
of Delaware, I began
to recreate those special
moments. I would
make food for my roommates and
co-workers, and loved every minute
of it. But what I enjoyed most was
bringing people around the table.
After I graduated from the Art Institute
of Philadelphia with a Culinary
Arts degree, I realized that I wanted
to serve families. Taking a cue from
my entrepreneurial father, I turned a
passion for what I love into a career.
He helped me to set up my business
and in 2013 “Bianca’s Personal Chef
Service” was born.
My father passed away a year
later and I strive every day to make
him proud. Because of his love and
support, I’m able to help families
(like yours) create lifelong memories
around your very own table. Please
have a seat, and let me serve you.
I hold a Food Safety Management
certification and have been a member
of the United States Personal Chef
Association since 2013.
a Personal Chef?
Busy families on the go with no
time or desire to cook.
Chef Bianca Story
My story with food begins with my family. I grew up in New
Jersey and watched my mom bread piles of chicken cutlets while
dancing to salsa music, as the familiar scent of garlic filled the
kitchen. Every night we ate dinner at the table and talked about
our day. It was our safe place and our sacred time.
Those who are on a health conscious
New parents who may not have
the time to cook after their new
Patients recovering from surgery
who need to be off their feet.
People who want a great meal that
is healthier than takeout and faster
We can customize any meal plan
to fit your family’s needs.
How does a Personal
Chef Service Work?
Makes 6 servings
Prepare this Tequila Lime Chicken the
night before you want to grill it so
the flavors absorb into the chicken.
You can also use a pork loin for this
marinade but your
will be different.
1 cup fresh
1/2 cup tequila
1/2 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons minced seeded
We begin with an initial consultation;
this will be at your home. We
will discuss your likes & dislikes
and any specific dietary needs and
allergies. Together we will complete
a questionnaire which will
help me to plan your menus.
I will produce a draft lunch and
dinner menus, complete with pricing,
which I will send to you for
We will then agree a final menu
On the agreed date I will cook your
food at your home. All the food
will be clearly labeled and stored
in your refrigerator or freezer.
All food will be supplied with heating
Grilled Tequilla Lime Chicken
1 tablespoon of onion powder
1 tablespoon of coarse salt
1 1/2 tablespoons chili powder
1 teaspoon cumin
3/4 teaspoon ground black pepper
6 boneless chicken breast
1. Mix first 10 ingredients in bowl.
2. Add chicken
3. Turn to coat chicken in marinade.
4. Cover; Keep refrigerated overnight.
5. Prepare barbecue (medium heat).
6. Brush grill rack with oil.
7. Grill chicken until cooked through,
turning occasionally, about roughly
16 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 17
The Straight Story
Or You Can Mix It
Vodka is without a doubt the largest produced distilled
spirit used in mixed drinks. Vodka’s popularity in
a bartender’s mixology comes from the simple being that it
has no noticeable smell or flavor of its own and it is pretty
much a clear liquor. Vodka then allows the other ingredients
of a drink to become the focal points of the recipes.
Today’s vodka market is
expanding rapidly, from
large distilleries to neighborhood
one’s vodka is
sections in liquor stores
are becoming the most major parts of
the store. With the infusion of small
boutique distilleries, we see flavors
and ingredients in vodka that haven’t
been seen before.
There is a certainty; all vodka is
not on the same playing field. You will
find outstanding bottles and brands
as well as the ones that should be
used as paint thinner. What is interesting
about vodka is it is such a huge
category of spirit, but there aren’t any
regulations on its quality.
Vodka is called a ‘neutral spirit’
since the standard method of making
it is by fermenting and distilling grain.
Vodka can be rye, wheat, corn, or any
other grain that the distiller chooses
to use for their batch. I am sure many
of us have had our share of potato
vodka from Poland too.
Ok here are some tricks that will
tell the differences between your vodkas.
Vodka is a rectified spirit, which
means simply that the more it goes
through the still, the more impurities
will be removed and the smoother it
After distillation, vodka requires
zero aging and could be consumed
immediately, but in most cases, it is filtered
through charcoal to remove the
impurities. Despite the facts of filtering
and the ability to drink the alcohol
content would be so high that it needs
to be cut with water. So that is where
the different spring waters and flavor-infused
water come in to reduce
the vodka in most cases to 80 proof.
Since vodka has no distinct taste
on its own without the factors above,
a fundamental difference in the
brands is the taste texture on the
consumer’s tongue. This composition
is called a liquor’s mouthfeel.
It should also be pointed out that
vodka is not necessarily tasteless or
odorless and there are distinct differences
between vodkas. The flavor of
vodka is subtle and often like a clear
grain. If you taste enough vodka of a
great variety, you will begin to pick up
You can liken it to the difference in
taste between tap water and bottled
water. If you pay attention to it, you
can easily tell when you drink unfiltered
A great way to tell how filtered a
vodka is coming out of the bottle is
how it burns on your throat. The less
filtered, the more the burn. Better
vodkas will advertise their burn rate
to explain how soft and smooth they
are versus should they be used as an
The flavored vodka scene has exploded
in recent years, and if you can
think of a flavor, it is probably available
somewhere. This includes favorites
like citrus and berry along with
chocolate and pomegranate.
A new category simulates the
taste of a variety of desserts and candies.
There are even more obscure
flavors like salmon, bacon, hemp, and
even tobacco, though these tend to
not last long on the market.
Some flavored vodkas are produced
using the traditional infusion
method of steeping ingredients
like fresh fruits and herbs in a finished
vodka. Many vodkas, however,
simply add ingredients like natural or
artificial flavor extracts to the vodka.
Another option for flavored vodkas
is to do your own infusion. Beginning
with a clear vodka and using
fresh fruits, herbs, and spices, you
can easily create your own flavor
combinations that are fun to use in a
variety of cocktails.
7 Tips for Choosing
and Buying Vodka
There are many vodka brands available.
While the list is seemingly endless
and ever-changing, there are a
few generalizations that can be made
when choosing a vodka.
Cheap vodka will taste cheap.
Vodka is one of the liquors where
price usually reflects quality. In general,
the cheaper the vodka is, the
harsher it will be.
If you’re mixing drinks with a lot of
fruit and other dark flavors, most of
the impurities of a cheap vodka will
probably be masked. However, if you
go up one price increment, you are
likely to find the quality improves significantly.
As is often the case, some
decent vodka brands are surprisingly
It is standard practice that the
cheaper vodkas are on the bottom
shelves (often those $5 liters of
gut-wrenching liquor) and the more
expensive vodkas (the ‘top-shelf’) are
higher up. If you’re looking for a good,
mid-range vodka that is great in a variety
of cocktails and may be good
straight and chilled, scan the shelves
at eye level.
5x Distilled. If a vodka has made
multiple trips through the still, the
brand will likely tell you very clearly
on the label. This can be used as a
measure of quality and purity.
It is true that the more times vodka
is distilled, the smoother it can be, but
that is not always the case. All of the
other factors - grain, water, filtering,
etc. - will also play a factor in quality
and sometimes the ‘5x Distilled’ label
is simply a marketing ploy.
The origin of your vodka. Russia
has long been known for its great
vodkas, as has Poland and both
countries continue to produce some
impressive vodkas. Though they did
once dominate the market, there are
now great vodkas being produced all
over the world. The American craft
distillery scene is producing some of
the best vodkas available today.
While mouthfeel know where
your vodka came from, it is no longer
as big of a factor in quality as it once
Look for the unknown brands.
There will always be the big brand
names in vodka, but you will find
hidden gems if you explore some of
the lesser-known labels. Many of the
smoothest vodkas are distilled by
some of the smallest distillers who
take great pride in their craft and these
boutique vodkas can really change
your view of this liquor category.
That said, it is a rough business
and, unfortunately, many of these
brands do not stay around for long. If
you find a great boutique vodka you
enjoy, support them and tell them (almost
every brand can be found online
and via social media).
Have a variety in stock. If you enjoy
vodka, you may want to have a
few of your favorite bottles in stock
at all times.
Find your favorite budget-friendly
brands to mix into a Bloody Mary,
Sex on the Beach, and other heavily
flavored cocktails. Then, choose your
favorite top-shelf vodka to keep on
hand for Vodka Martinis, other light
drinks, and for sipping straight (chilled
or on the rocks is best for vodka).
It’s also a good idea to have a few
flavor options in your bar. Citrus is
the most common, though you can
use something like a melon or berry
vodka in many drinks that call for unflavored
Taste in vodka is subjective. As
with all liquor, everyone is not going
to like the same brands, and this is
very true for vodka. You can read all
of the reviews you like, ask everyone
you know, and you will end up with
too many different opinions to distinguish
which is the best.
Use these opinions as a guide, but
I encourage everyone to experiment
on their own. Everyone’s tastes are
different and what I may find pleasing,
you may not. After all, you’re the
one drinking it, right?
Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 19
what is CORE?
CORE (Children of Restaurant Employees) is a 501(c)(3)
national nonprofit organization that grants support to
children of food and beverage service employees
navigating life-altering circumstances. Since 2004, CORE
has supported over 300 families and raised over $3M.
QUALIFYING EVENTS INCLUDE BUT ARE NOT LIMITED TO:
Diagnosed medical condition (child or guardian)
Injury or accident (child or guardian)
Death of an immediate family member (child or guardian)
Loss of home from fire or natural disaster
CORE grants support to children of food + beverage
service CORE employees grants navigating support to children life-altering of food circumstances.
service employees Learn navigating how you can life-altering help at COREgives.org
Learn how you can help at COREgives.org
CORE (Children of Restaurant Employees),
CORE aims to help even more families through
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
food partnerships, and beverage monthly Bear-a-Factor individual
nationwide reach. supporting They are CORE! indeed an You organization
like no service other. family for support at COREgives.org/refer,
donor program and volunteer ambassadors across
can refer a
CORE, which grants support to children the country, the organization seeks to make a true
become a COREporate Member or event sponsor,
of food and beverage service employees navigating life-altering
circumstances, has cared for recipients in more than munity, host a bettering promotion their or circumstances one industry
difference in the lives of this underserved com-
become a CORE Ambassador, or
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,
families since their inception COREgives.org in 2004. or email info@COREgives.org.
Most recently the organization has jumped in to offer
support to the food and beverage service industry employees
affected by the hurricanes, raising funds to help with
the devastating aftermath they have been left to navigate.
CORE is a 501c3 charitable organization founded
in 2004. The organization grants support to
Comprised of past and present food and beverage service
members, CORE and their team bring support, joy and
children of food and beverage service employees
a sense of caring to the families of those who work in the
navigating life-altering circumstances. Through the
food and beverage service industry during times of emotional
and financial strain caused by a death in the family,
quick fast casual support fine of an catering/ active board, experienced leadership
service casual dining team dining and CORE banquets ambassadors across the country,
the nonprofit has been able to actualize their
injury, medical condition diagnosis, loss of home or other
sudden or extreme circumstance.
mission and grant support to these families during
“We are so thrilled to have been able to make a difference
in the lives of more than 100 families this year
in more than 30 states have been helped to date,
the worst moments of their lives. Over 350 families
through the help of our partners and supporters,” said
with over $3 million raised by the organization. To
cafeteria/ concessions hotel bar/ food truck
Lauren LaViola, executive director of CORE. “The food and
dining and connect with CORE and stay up-to-date on happenings,
follow them on Facebook, Instagram or
beverage service industry is a giant family that spends its in-room
days serving others, and we are honored to continue giving service Twitter. Visit www.coregives.org for more information
on back to our own.”
1196 Buckhead Crossing, Woodstock, GA 30189
501c3 #20 -1584617
/COREgives @COREgives @CORE_gives
Here’s why: Those boards
with the handles on
them…. they take up
much needed space on
my counter and just get
in the way. The one shaped like a
pear, that might be nice for serving
something on but it’s just a little too
impractical for me. I don’t need cute,
I need efficient. The one in the center
– waaayyyy toooooo small. Round –
useless. Put a bowl of fruit on it and
it’ll look nice.
Give me a nice, rectangular cutting
board. When I need a new cutting
board here’s what I look for and
where I go:
First – the cutting board must be
wood or bamboo. These have been
How to Pick a
Even though this photo I found is cool,
I wouldn’t use any of these.
[ By Chef Marilyn, www.thenourishingwell.com ]
proven to be the safest
surface to work on, bacteria
Second – walk into
Home Goods. If you don’t
have a Home Goods near you,
then TJ Maxx or Marshalls (all
three of these are owned by the
same company), any place that
gets lot ends (but you know it can
be hit or miss). See what they have.
Or if you have a restaurant supply
place near you that can be a good
place to get reasonably priced cutting
Pick the cutting board that suits
the space, but not one that’s too
small. Something around 16 x 24
generally works well. I really like the
boards that are available
these days. Bamboo is a
great, quick growing, renewable resource.
There are some absolutely beautiful
cutting boards like Boos, but they
are just outside my budget.
To clean your
You’ll find some cutting boards
have a groove about an inch or so
in from the edge. This is for catching
the juices of foods that, well,
are juicy. Meat and poultry have
plenty of juice that will get all over
your counter without a board like
this. Not good! Tofu or seitan can
be a bit drippy too (but not full of
bacteria so no worries on that end).
You don’t want these plastic
cutting boards! →
One, because they’re plastic. We
already have too much plastic
in our lives, and it’s toxic and I
always wonder if little, unnoticeable
bits of plastic get into the
Two, because these plastic cutting
boards get deep grooves
in them when you cut on them.
Those deep grooves hold bacteria.
And three – I’m convinced they
dull a knife faster than a wooden
However, see that rack the boards
are standing in. You could use one of
those. I got mine at, ummm, Home
Goods (these guys should be giving
me a stipend! They’re not, no
worries). You want one of those
racks so you can stand the
cutting board up to
dry after you clean
it at the end of
your work day,
or work hour,
or work minute.
for me it’s a
work day (I’m
chef), but not
for most of you.
You don’t want to
tuck a damp cutting
board into a cupboard or
closet. It’ll start to mold if it doesn’t
get a chance to dry. Yuck! If you
don’t have the space for a rack like
this then just stand the board up on
end and lean it against a wall where it
won’t fall or get knocked into. Once
it’s thoroughly dry then you can tuck
it away in a closet or drawer.
Oh, I forgot to mention glass cutting
boards. I have no idea who ever
invented those. Nobody who cooks. I
always know if I’m in the home
of someone with one of these
they definitely don’t cook. Maybe
you can cut a bagel on them.
Glass cutting boards are dangerous
since the knife can slip on
them and they dull a knife
faster than anything. Put a
plant on it. It’ll look pretty.
I have several cutting
boards, some that
I use only for meat,
poultry and fish and
the others are specifically
foods. Is that necessary?
Probably not. But it keeps
me happy to know they are
kept separate. And my vegan clients
like to know that too.
To clean your cutting board just
use some warm soapy water. If you
want to disinfect it, which I do immediately
after prepping any sort of
animal foods on my board, I rinse the
board off in an empty sink and then
spray it with a natural disinfecting
spray or simply white vinegar or diluted
tea tree oil. I also wash the sink
with hot soapy water, then spray the
sink with a natural antibacterial cleaner.
Don’t – let me repeat – DON’T
put your cutting boards in the dishwasher.
Great way to ruin them.
There are other things you should
know – like how to oil a cutting board
so it doesn’t crack so you can keep
it for a lifetime and how to keep the
cutting board from slipping around on
your table or counter top. I’ll be blogging
about those things in the near
future. Keep an eye out for those
22 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 23
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24 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 25
8 th and Union Kitchen
Sometimes when you receive a recommendation from
a friend or even a food magazine you never really know
what to expect. Everyone’s taste really is different, then
when you get to the restaurant there is nothing on the
menu you would try. This can not be said about this fantastic
restaurant in Wilmington Delaware called 8th and
Union Kitchen. I was coming from South Jersey and this
easy to find restaurant with plenty of free street parking
and a side lot was more than I could have expected.
Chef / Owner Brian Ashby
really has had an interesting
path that led him to
this 175 seat restaurant
space with another 60
seat banquet room
in Wilmington. After finishing his
degree at the University of Delaware
he went to Culinary School
in Sydney Australia, and while he
was there he went to work in
a Southeast Asian restaurant.
From there, his path took him
to Los Angeles and even to a resort
area in Honduras. All of those influences
are definitely all over the decor
as well as the menu of this rustic
looking eatery and bar.
While looking at the menu a few
things really jumped out at me immediately.
The number of ingredients that
went into each item speak volumes to
the thought behind each menu item.
The menu spells out exactly what
you should expect. Another feature
was almost everything could be made
Gluten free, and when I asked Chef
Brian about that very point he said
that his kitchen is divided to accommodate
that request as well.
Even though his sandwiches, small
plates, and burgers looked amazing;
there were other items on this menu
I wanted to try. After all, a chef with
this kind of experience and creativity
I am sure can knock burgers way out
of the park. From seeing how many
burgers and sandwiches come out of
the kitchen it seems like he does.
I had a brisket and steak PHO with
rice noodles, sprouts, chili peppers,
spices, and lime. For those of you
that don’t know what a PHO is, and
that is ok if you don’t, the simple explanation
is a Vietnamese soup made
from beef stock. Because this menu is
so fantastic and extensive I also had
to try a Pad Thai as well, this is a mix
of shrimp, rice noodles, chicken, peanuts,
egg, bean sprouts and
tamarind. This dish was
amazing, and the
heartiest of eater would have a hard
time finishing either of these meals.
The last thing I want to come
across as everyone thinking that this
is only an Asian restaurant because
as I said earlier Chef Brian has an extensive
path that brings him back to
Delaware. This menu has a number of
items that will take numerous visits to
even scratch the surface of enjoying
all of these flavors. A visit to 8thandunion.com
will show his complete
menu and daily specials.
They run a lot of specials for happy
hour as well as they have live music
on a regular basis. Their brunch
was featured in Food Network’s 50
Staes of Brunch feature. One piece I
did find interesting about the brunch
menu is that it is available on Saturday
as well as Sunday.
I would be remiss if I didn’t discuss
the pricing structure, in relation to the
food. In today’s world of a visit to a
pre-prepared national chain meal costing
$15, I find a well-crafted thought
out a meal of value. That being said
I found the pricing of 8th and Union
Kitchen to be extremely fair. If you go
on days with their specials it is even
cheaper for a burger than some of the
drive through restaurants. Additionally,
since it is in Delaware you don’t
have to worry about any sales taxes.
The addition of 8th and Union
Kitchen into our Great Restaurants
you might not have ever heard of
section certainly makes us proud to
do so and we hope you all try it and
26 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 27
Cocktail of the Month
About The Tequila
Tequila and watermelon is a combination that
should go together nicely on a hot summer day.
Not as tangy as a Margarita the Mockingbird is
refreshing and clean with a touch of heat so you
can walk later…..
Ingredients In The Tequila
1 Jalapeño pepper slice
2 oz Patrón Silver Tequila
1 1⁄2 oz Watermelon-Basil Purée
3⁄4 oz Fresh lime juice
3⁄4 oz Agave syrup (one part agave nectar,
one part water)
aFlavor: Fruity/Citrus-forward Spicy Sweet
aBase Spirit: Tequila
aCocktail Type: Margaritas
aServed: On the Rocks
aPreparation: Shaken Violently
aHours: Happy Hour or Dinner
aOccasions: Any Hot Summer Day!!!!!
How To Make The Tequila
In a shaker, muddle the jalapeno slice.
Add the remaining ingredients and fill with ice.
Shake for 10 seconds and double strain into a
rocks glass filled with fresh ice.
2 cups Chopped fresh watermelon
7 Basil leaves
Purée both ingredients in a blender or food processor
until smooth. Refrigerate until needed.
Spirits Used In The Tequila
Delaware Eats Magazine #1 issue
What’s going on?
[ By Erika Sherek ]
I’m on Pinterest a lot! I’m always looking
for inspiration for brides and for
myself. I love a good table setting
and Pinterest is FILLED with different
ideas for centerpieces and cute ways
to set the table for your event. Now a
lot of these are not actual events but
styled shoots. For those of you who
have no clue what a styled shoot is
lemmesplain. Event planners and designers
typically style for others. They
very rarely get that opportunity to
show what their style is or what they
can do without limitations. So they
partner with other vendors and create
a mock event to show off a particular
style that they want to showcase or
just as a creative outlet to test some
One thing that I’ve noticed time
and time again, is these pictures are
just gorgeous! The look, the feel, the
mood. Flowers are just right. The decor
is spot on. And then you look at
the table setting and for some unknown
reason, the spoon is on the
inside of the knife. WHAT?! I”m not
going to lie. When I first moved up
here from Colorado and started to
notice this I thought maybe there was
some bizarre trend going around that
would make Emily Post cringe. I started
asking around. I had even interviewed
dozens of planners at a yearly
convention, and they all agreed with
me! What is going on!?
Basic table setting 101
I’m not going to get too in-depth
with table settings because, to be
honest, I could write an entire book
about the different types of settings
and service. There are different rules
depending on what part of the world
you live in and there are different setups
depending on what meal you are
are serving and the formality of that
meal. But regardless of all that, the
one thing that is ALWAYS uniform is
the order of the utensils. Now obviously
there is buffet style where the
flatware is wrapped, or put into a cute
pocket made from the napkin. But we
are talking about a basic table setting.
Here is a tip to remember the order
of the flatware, glasses and butter
plate. Just remember FORK. The
letters spell out how the table is set.
Again, although there are some slight
variations, always remember the order
from left to right
F - fork
O - the shape of the plate
K - knives
The blade of the knife ALWAYS
faces in towards the plate. You can
also think that the knife protects the
spoon from the fork. When you go
to use the flatware, you are always
working from the outside in. So you
will use the flatware furthers away
from the plate first. One other thing
to note. You only put out the utensils
that you will be using for the meal.
Meaning, if you are not having soup at
the meal, don’t put out a soup spoon!
A few other things to keep in mind. A
setting should never have more than
3 pieces of flatware on each side of
the plate. The only exception is if you
are using an oyster fork, then you can
have 4 on that side, or are doing a
European setting. Another part of the
table setting people have a hard time
remembering is, which sides the butter
plate and glasses go? An easy way
to remember is to make an “okay” sign
with both hands. Touch your index
finger and your thumb on both hands,
and point the other 3 fingers up.
When you put the “O’s” together the
left hand creates a lower case “b” and
the right hand creates a lower case
“d”. The “b” stands for bread or butter
(left side of the plate, above the
forks). The “d” stands for drinks (right
side of the plate above the knives and
But I’m being “Creative”
No, you really aren’t. You are showing
people that, although you have
a wonderful sense of style, you just
don’t know the basics of setting a table.
And in the event industry...that’s
kind of a big deal. You can be as creative
as you want. As long as that
spoon is to the right of the knife and
the forks are on the left. As stated,
there are so many variations of table
settings depending on the formality
and meal and locale. But the
one constant is the placement of the
forks, knives, and spoons. I don’t care
how beautiful your centerpieces are,
and how stunning your stemware is.
If the table is set incorrectly people
will judge you!
30 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 31
Beyond the Shot:
Secrets to Cooking
[ By Chef Bianca ]
You Need Now
I also get asked which are the essential spices that
you must have now, so let’s get this out there.
Did you know tequila pairs
well with other garnishes
besides lime and salt—and
in configurations other than
shot glasses? While margaritas are a
must for every Cinco de Mayo party,
the dinner and dessert menu can include
pops of tequila, too.
Spices in the Spice Rack
With the change of the calendar
we thought we should make sure
you have the essential spices
in your racks.
Tequila: A Cooking Alcohol?
Cooking with tequila is totally possible,
much to the surprise of many
home cooks. This alcohol is distilled
from the blue agave plant and is native
to the Jalisco region of Mexico. It
typically has a distinct smokiness that
can add sophistication to your meals.
In cooking, tequila binds food compounds
and evaporates rapidly. This
wafts those compounds into your nose
and makes the food smell even better.
Since cooking and eating are about using
your senses, the increase in aroma
elevates the flavor of the dish.
Tequila in not only for Cinco de Mayo
Cinco de Mayo just came and I am
sure a good number of you indulged
on some your share of tequila, so I
recommend cooking with tequila in
honor of the holiday! Since it’s pretty
diverse, you can try it in salad dressings,
marinades, sauces or desserts.
Add it to a citrus-based vinaigrette, or
use it to enhance the acidity in tomatoes.
Tequila complements rich chocolate
and helps transfer flavor compounds
from marinades into meat
bound for the grill.
Think: Tequila-Marinated Grilled
Chicken, Mahi Mahi Tacos with Tequila-Lime
Crema and Vanilla Ice Cream
with Tequila-Spiked Hot Fudge.
Our Favorite Pairings
Here are a few of tequila’s flavor affinities
from Karen Page and Andrew
Dornenburg’s The Flavor Bible. Mix
and match items from the list below
to create your own tequila-inspired
dishes. Or, use these ingredients to
prepare the perfect margarita!
Lemon, lime or orange juice
We particularly like the combination
of tequila, Cointreau, lime juice
and sage. Experiment and see what
combinations unfold for you.
Chef Bianca Russano is an award
winning personal chef and published
author based in Northern Delaware.
She is a graduate from the University
of Delaware and The Art Institute of
Philadelphia. She has been operating
her personal chef business, About The
Table, since 2013 where she offers
chef-prepared meals, cooking classes
and boutique catering services. She
hopes to continue helping families
get “about the table” and enjoy food
while creating lasting memories.
Red pepper flakes
Thyme – dried
Basil – dried
Sage – dried
Rosemary – dried
*I did not add table salt and black
pepper, since you should have
these on hand already.
Over the course of the next month
we are going to reference them all
so make sure you have them.
32 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 33
much more than $8.25 per hour, your
employer must pay you an additional
$2.13 per hour. For example, if you
work a six-hour day and receive $90
in tips (including cash that you take
home), that would mean that you
made $15 per hour in tips. Even so,
your employer must pay you an additional
$2.13 per hour for a paycheck,
bringing your real gross hourly wage
up to $17.13 per hour.
The government takes seven deductions
from every employee in
America: State and Federal Income
Taxes, as well as deductions for Family
Leave, Social Security, Unemployment,
Disability, and Medicare. As
tipped employees can take home
most of their cash tips, these deductions
can exceed the $2.13 per hour
additional that your employer pays
you by check. In such cases, the entire
$2.13 per hour would go to the
government to satisfy these deductions.
The check will be zero because
the funds were transferred from
your employer to
subject to the
As a tipped
am i entitled
to a premium payment
Yes. Whenever you work more
than 40 hours in an established work
week, all hours worked in excess of
40 must be compensated at the
overtime pay rate like any other nontipped
employee. Overtime must be
paid at 1.5 times the regular rate for
all hours worked in excess of 40. The
minimum overtime rate must not be
less than $12.38.
What we would like to point out is
that absolutely please tip for quality
service but do remember that all of
our waiters and waitresses live off of
The Real Story About
Bad or No Credit? No Problem We Finance
With the change in the
there is a lot of discussion
on the effects on servers
and restaurants. We have
received a ton of questions
on what is going to
happen in the future.
If we could predict the
future, the sportsbook
would be busy our predictions.
What we can talk
about is how
they are paid now
to a lot of our
comments people don’t have an understanding.
The New Jersey Restaurant
Association published an article
on this very subject, and for that,
we are going to reference it since it
will give you everything you need to
What is the minimum wage
for tipped employees?
Tipped employees in the State of New
Jersey must make the same minimum
wage as everyone else: $8.25 for every
hour worked in a work week up
to 40 hours. Federal law requires that
employers pay no less than $2.13 for
all such hours. If your tips (over the
required $2.13) do not amount to at
least $8.25 per hour, your employer
must make up the difference in your
paycheck. This is a requirement and
not optional. Tipped employees are
not second-class citizens, and the law
entitles you to the same minimum
wage as everyone else.
What if i make more than the
minimum wage in tips alone?
Regardless of how much you make
in tips, your employer is required to
pay $2.13 per hour. Even if you make
The Dealer That Makes A Difference
(856) 251 - 9200
1382 Delsea Dr.
Deptford Township, NJ 08096
34 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 35
NFL ALUMNI PHILADELPHIA
CELEBRITY GOLF TOURNAMENT
Presented by Bradford White
www.NFLAlumniPhilly.com for more info
May 21, 2018
Running Deer Golf Club
Qualifier for Super Bowl of Golf
Your foursome could win the right to compete
in the Super Bowl of Golf in April of 2019 against
the winners from 25+ NFL Alumni tournaments
in a Warm destination.
[ By Bob LePage ]
The winning team will receive two nights’ hotel
accommodations at a top-rated east coast golf resort,
round-trip coach airline transportation for each team
member, a ticket to the Evening with the Legends Dinner,
a spot in the Super Bowl of Golf Tournament
on Saturday followed by the awards presentation.
Winners of this national championship
win the coveted Super Bowl of Golf ring.
The annual NFL Alumni
Philadelphia Chapter Golf
Classic is our primary vehicle
to raise much-needed funds
in support of programs for
at-risk youth in the Greater
The diner breakfast has been a mystery of existence
for years. The diner in the Mid Atlantic
States is like no other entity in itself. A restaurant
that is open in a lot of cases 24 hours a
day, with a menu that usually is 8 to 10 pages
front and back, that serves anything you can imagine.
A staple of the after-bar crowd in areas or the after
church brunch it is difficult to ask someone what their
go-to diner is without them having an answer. One of
the fascinating things about a diner is the selection and
consistency of their recipes. Regardless if it is a bowl of
soup, or sandwich, a meal with sides or my personal favorite
the diner breakfast.
In today’s restaurant environment the breakfast is the
least used for obvious reasons. Five days a week the go
to work crowd is out of the mix, so while you can buy a
full-blown breakfast in most cases for the same price as
your Dunkin sandwich and coffee people just don’t have
time. So if you are looking for a good hot breakfast that
you don’t feel like cooking you make your way to the staple
diner you know.
I enjoy going to a diner for breakfast, the selection and
abundance you receive are worth it. In most cases where
can you get food you just don’t want to make or even
want to buy in the grocery store.
To be honest how many people make creamed
chipped beef? Or eggs benedict and if you do chances
are you spent a lot more to make that one dish that you
would have if you just went to the diner.
In traveling all around the country, it is tough to find
restaurants that are like our diners here, and we
should be grateful for them.
Delaware Eats Magazine #1 issue
Going and buying an
expensive set of cookware
is just the start of
your exploration into the
kitchen. You spent your
hard earned money so
why don’t you do all you
can to make sure your
cookware is clean and
will endure time.
According to my guide
for my Calfalon.
gently with a
soft sponge, warm
water, and dish
soap. Soak first in
warm, soapy water if necessary.
If any burnt spots or oil residue remain,
make a paste of one part baking
soda and one part water. Dab some of
the paste onto stubborn spots and let
it stand for 15 minutes. Rinse and dry.
Pour a small amount of vegetable
oil onto a paper towel and rub into
the surface of the cookware.
Store carefully. If you must stack,,
place a napkin or paper towel between
different pieces of cookware
to protect the nonstick coating.”
We all do that right? Let us see if
we can help.......
Anyone who’s ever struggled to
scrub scrambled egg gunk off a stainless-steel
pan knows nonstick cookware
can be a godsend. Whether that
nonstick coating is ceramic or Teflon,
Pots and Pans
In Prime Shape
it’s sure to make cleanup easier....as
long as you clean up correctly, that is.
Nonstick coatings can be fragile,
and if you’re too rough with your
cleaning, cooking, or storage, you can
ruin them for good. At best, this could
mean your ceramic pan loses some of
its non-stickiness; at worst, you could
end up with toxic Teflon flaking into
So please pay attention. If you’re
using nonstick pans, you should know
how to clean and care for them.
Here’s what is recommended.
How to clean and maintain your
cast iron skillet
the cookware by hand
It may seem obvious, but once you’ve
used your cookware, your first line of
defense against ordinary food deposits
is good ol’ dish soap and water.
Sponge with water
Your first line of defense against ordinary
food deposits is a regular sponge
loaded up with soap and water.
Because nonstick coating requires
a gentle hand, you’ll want to make
sure you use a soft sponge—nothing
harsh or overly abrasive.
If you’re having trouble getting rid
of tougher stains, you can give the
pan a good soak in warm, soapy water.
Just steer clear of the dishwasher.
Your nonstick cookware can’t handle
the baking soda
Scrubbing nonstick pan:
If you can’t get the pan clean using an
ordinary soapy sponge, you may have
to try washing with baking soda.
Baking soda is truly one of the
home’s most versatile tools. Not only
does it do a great job leavening your
baked goods, but it also makes an excellent
It comes in particularly handy
when you’re fighting resilient, burnton
food in a nonstick pan. If soap,
water, and gentle scrubbing won’t do
the trick, there’s no need to risk ruining
your pan with an abrasive sponge.
Make a paste out of one part baking
soda and one part water, then dab
it onto the dirty areas of the pan. Let
it stand for 15 minutes, then rinse it
away and dry the pan. The unwanted
food bits should quickly wash away.
It’s common knowledge that you’re
supposed to season your cast iron
skillet—essentially, build up a protective
layer of polymerized oil on its
surface. This process keeps it smooth,
reducing its stickiness and preventing
it from rusting. But did you know that
you should also season your nonstick
Yep, it’s true. Many nonstick pans
even say so, right on the label.
Oil in pan
Use vegetable oil to lightly season
your pan and protect the nonstick
If your nonstick cookware is ceramic,
you can skip this step. Otherwise,
try pouring a small amount
of oil on a paper towel and rubbing
the inside of the pan after each use.
Unlike cast iron, nonstick coating
can’t withstand extremely high heat,
so don’t heat the pan after oiling it.
Simply rubbing it in will do enough,
combined regular use and careful
Take care during cleaning is essential,
but it’s only one part of the equation.
If you want your nonstick cookware
to last, you should also be careful not
to damage the surface when you’re
cooking and storing it.
Take care not to scratch or gouge
your nonstick cookware.
When you’re cooking, use wooden
spoons or soft silicone spatulas
rather than metal utensils. You’d be
surprised how easy it is to scratch a
pan with a metal spoon.
When it comes time to put nonstick
cookware away, don’t stack pots
and pans carelessly on top of each other.
The bottom of one pan can scratch
the top of another. Instead, place a
napkin or paper towel between each
pot or pan before stacking them.
Hopefully, some of these tips can
help your cookware last longer.
38 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 39
Where’s The Beef ?
Well, there are a significant
number of characteristics
and differences, the
“best” depends on what
the recipe calls for and how you want
to cook it. The great news is that the
cuts of beef that cost you the most
might be the best for your recipe or
taste. To give a better understanding of
the different cuts of beef, let us break
down each starting with primal cuts.
What is “Primal Cuts” of Beef
A side of beef is broken into eight primal
cuts, or main divisions if you will:
chuck, brisket, shank, rib, short plate,
loin, flank, and round. Each of these
primal cuts is then sectioned off again
into subprimal cuts for sale in most cases
because we all don’t need 1/8th of
a cow. The chart with the article will
show you where each cut is from and a
suggested method to cook it.
Now that there is the
most basic of butchering lessons
behind us let us try to
break down the cuts.
The chuck is the shoulder area.
Obviously, being the shoulder, this
is a very well-used muscle group; it is
loaded with connective tissue, it is incredibly
lean and, as you can imagine,
callous. The chuck is usually, what is
ground into hamburgers or diced into
stew cuts or pot roasts, which require
that long moist-heat is stewing or
braising to break down the collagen
and make them tender. With this, you
can still find a real tender few sections
like the chuck eye steaks.
This primal cut includes parts of the
ribs, plus a portion of the spine and the
large muscle located between the spine
and ribs. The center muscle area is very
tender and is full of fat, and is one of the
most preferred cuts of beef. Whether it
is bone-in or boneless prime rib roasts,
both come from this primal cut, as do
rib eye steaks, which are cut individually
from the roasts. These premium cuts
are cooked in dry heat (roasted, grilled
or seared in a skillet) to preserve their
flavor and juiciness.
The loin is made up of two subprimal
cuts. On is the strip loin and the other is
the tenderloin, the tenderloin contains
the most tender and prized cuts of
meat. The strip loin, which is the larger
of the two, is a long muscle which runs
along the spine. The tenderloin is smaller,
and it intertwines with the strip loin.
The steaks that are butchered from the
strip loin are known as New York Strip
Steaks. The tenderloin may be sold in
roast-sized chunks for Chateaubriand,
or sliced into individual steaks known
as filets mignons
A steak cut to
include both the strip and the
filet separated by the t-shaped bone
between them is called a T-bone steak.
When a T-bone steak is cut from farther
back on the short loin, where the
tenderloin is thicker, it is known as a
porterhouse. The loin is not as fatty as
the rib eye, nor is it among the leanest
cuts. All loin cuts are best dry-heat
cooked like the rib cuts.
A third subprimal cut from the loin,
the sirloin, is the back part of the midsection
connecting the loins to the
hips. While the sirloin is not as tender
as the loin cuts, it is quite lean; top sirloin
steak is considered “extra lean” by
the USDA. Sirloin makes a fine steak
or roast and is loved for its more robust,
“beefy” flavor and more moderate
price. It also makes some of the most
premium ground beef available.
The round is the hind leg of the animal.
Like the chuck, it is a profoundly used
muscle that’s very lean and full of connective
tissue…but unlike the chuck, it
doesn’t contain hidden treasures like
the flat iron. It yields roasts and steaks
which must be stewed or braised to
make them tender (Swiss steak is a
known favorite), and is also a primary
source for lean ground beef.
Shank and Brisket
The foreshank or arm is very flavorful
and high in collagen and is typically
sold as “soup bone” for making soups
and stocks. The brisket (breast) is very
tough and contains quite a bit of fat. It is
brined to make corned beef or cured to
make pastrami and has found great favor
with barbecue chefs, who smoke it
for great lengths of time to make some
of the finest barbecue to be found.
Plate and Flank
The short plate contains the rib
bones and is located directly beneath
the primal rib cut. The
flank, adjacent to the plate and
below the loin, is the side of the animal.
Short ribs come from the plate and are
marinated and grilled or stewed. Skirt
steaks and hanger steaks, also considered
part of the plate, are part of the diaphragm…which
is, after all, a muscle. The
hanger steak, the part attached to the
last rib and the spine near the kidneys, is
one of the tenderest cuts on an animal.
It is best marinated, cooked quickly over
high heat, and served rare or medium
rare because it can become chewy. The
tougher skirt steak, from within the diaphragm,
is often marinated and sliced to
use in preparing fajitas. Flank steak and
London broil come from the flank. They
are harsh yet flavorful cuts that do well
cooked in moist or dry heat.
So we hope you find the basic
breakdown of beef informative. As
we move into future issues, we will get
into the aging of beef and other cuts
40 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 41
Recipes around the world
Meat Pie Recipe
Being that the winter doesn't want to
leave us and being the Editor-in-Chief
with some French Canadian heritage I
decided to include a fantastic meal that
warms your insides.
This meat pie is extremely easy
to prepare and will impress quests and
fam-ily with not only it’s taste but the
aroma it generates all through the
For the crust you can use a pre
made dough or if you have a good
recipe go and have at it. FOR THE
1 1/2-2 pounds ground pork, we
like to use pork sausage
Kosher salt and freshly ground black
pepper to taste
2 tablespoons neutral oil, like canola
Diced carrot, 1 large
2 tablespoons unsalted butter
1 medium-size yellow onions,
peeled and diced
4 cloves garlic, peeled and minced
2 tablespoons parsley, roughly
10-12 ounces cremini mushrooms
or a mixture of wild mushrooms,
½ cup of stock
1 teaspoon ground cinnamon
1 teaspoon ground clove
Pinch of ground nutmeg
Pinch of cayenne pepper or to taste
2 medium-size potatoes, like Yukon
Gold, diced small
1 large egg yolk, beaten with a
tablespoon of water
a bowl mix your spices, pork and large
egg yoke with the stock.
mixture in the frying pan and
brown all of the meat.
browned, add all of the vegetables,
garlic, and potatoes to activate the
flavor. Don’t cook to long since they are
going to bake.
it off the heat and let it cool, you
don’t want to place the hot filling in
the pie crust since the crust will cook
the pie. Place a large baking
sheet on the middle rack of oven, and
heat to 400.
pie in oven on hot baking sheet,
and cook for 20 minutes, then reduce
temperature to 350, and cook until
the crust is golden brown and the
filling is bubbling, about 30 to 40
minutes more. Let cool 20 minutes
Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 43
Reader’s Choice REcipes
Crock Pot Specials
We have had a lot of positive feedback with our recipes and
tips over the last few months. One of the best thing that we
have had is unsolicited recipes and now we have decided to
reward all of the fantastic people that have sent those recipes
Since our magazine title is growing across the country we
receive these recipes from all over the place and hey, a great
recipe is a great recipe.
This Month they are going to publish Crock Pot treats.
By. Patrice R. Wilmington, DE
in Cream Sauce
By. Mary T. Malvern, PA
1.5 to 2 lbs of diced chicken breast
1 envelope Italian salad dressing mix
1/2 cup water
1 package (8 ounces) cream cheese,
1 can condensed cream of chicken
1 Zucchini Diced
Handful of fresh Mushrooms
A couple of shakes of dried Oregano
Hot cooked pasta of course it wouldn’t
be Italian without it.
1. Place all items in a large bowl and mike
together before the slow cooker. Combine
salad dressing mix and water; pour
over chicken. Cover and cook on low
for 3 hours. Remove chicken. Cool
slightly; shred meat with two forks. Return
to slow cooker.
2. In a small bowl, beat cream cheese and
soup until blended. Stir in mushrooms,
oregano, and zucchini. Pour over chicken.
Cover and cook until chicken is tender,
1 hour longer. Serve with pasta or
rice. If desired, sprinkle with parmesan
cheese. Yield: 6 servings.
2 containers ( 15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
1 pound of fresh spinich
2 tablespoons of oregeno
1 tablespoon of minced garlic
2 jars of pasta sauce if you don’t make your own
12 lasagna noodles, uncooked
Prep Time : 20 Min
Ready in : 5 Hr 20 Min
Cook Time : 5 Hr
Servings : 8
1. Combine ricotta, 1 cup mozzarella, 1/4 cup parmesan,
eggs, spinach and spices. Mix in medium bowl;
2. Spread 1 cup Pasta Sauce in 6-quart slow cooker.
Layer in 4 lasagna noodles, broken to fit, then 1 cup
Pasta Sauce and 1/2 of the ricotta mixture; repeat.
Top with remaining 4 lasagna noodles and 2 cups
Pasta Sauce. Reserve remaining Pasta Sauce. Cook
covered on LOW 5 to 6 hours.
3. Sprinkle with remaining cheeses. Cover and cook
an additional 10 minutes. Let stand 10 minutes
before serving. Serve with remaining Pasta Sauce,
By. David P Freehold, NJ
3 boneless chicken thighs
10-ounce can diced tomatoes with green chiles
1 can of black beans
1 1/2 cups chicken broth
1 cup water
1 red onion, finely chopped
4 garlic cloves, finely minced
1 jalapeno, finely chopped
1 teaspoon ground cumin
1 teaspoon chili powder
Juice of 1/2 lemon
25 tortilla chips
3 tablespoons finely chopped fresh cilantro
Shredded Monterey Jack cheese for serving
1. Place the chicken, tomatoes (and juices), beans, broth,
water, onion, garlic, jalapeno, cumin, and chili powder
in a slow cooker. Cover and cook on high for 3 to 4
hours or on low for 6 to 8 hours.
2. Uncover the slow cooker and use tongs to remove the
chicken from the pot. Once cool enough to handle,
shred, then return the meat to the pot. Stir in the lemon
juice. Crumble a few tortilla chips into each bowl
and cover with some soup. Serve sprinkled with cilantro
and grated cheese.
44 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 45
Reader’s Choice REcipes
By. Maria V. Baltimore MD
1 lb boneless, skinless chicken thighs, trimmed,
patted dry and cut into chunks
3 Tbsp all-purpose flour
2 tsp black pepper
2 tsp ground red pepper
1 Tbsp seasoned rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp brown sugar
1 tsp minced garlic
1 Tbsp tomato paste
1 tsp Tabasco sauce
½ cup of peanuts
1. Place flour, black and red pepper in a resealable
plastic bag. Drop the chunks of chicken into flour
mixture. Zip the bag and shake to coat the chicken
well with the flour.
2. Pour the chicken into the bottom of a 2-3 quart
3. In a small bowl combine the vinegar, soy sauce,
sesame oil, brown sugar, garlic, tomato paste and
Tabasco sauce. Whisk to blend. Spoon the sauce
over the chicken and coat chicken with sauce.
4. Cover and cook on LOW for about 3-4 hours.
5. Remove lid and turn to HIGH. Let cook on HIGH
for about 15 minutes to let sauce thicken up.
Serve chicken over rice and top with your desired
By. Amy F Altuna, PA
1 Regular sized Pork Loin to fit in your Crock Pot
5 Apples sliced with skin on them
1 Cup of Apple Juice
3 tablespoons of olive olive oil
3 Tablespoons of nutmeg
3 Tablespoons of brown sugar
2 tablespoons of cinnamon
1 tablespoon of salt
1. Place cut apples on the bottom of the crock pot
2. Place meat on top of the apples.
3. Pour apple juice over meat
4. Drizzle Olive Oil over the meat
5. Place the spice mix on the meat.
6. Cover and let cook until temperature is hit. Give
yourself plenty of time the lower the temperature
the meat cooks the more tender the loin is to eat.
46 Delaware Eats Magazine #1 issue
#1 issue Delaware Eats Magazine 47
Chef Brian Ashby’s of 8 th and Union Kitchens Tuna Poke
¼ Diced avocado
¼ cup pineapple Salsa
¼ cup cucumber
4oz sushi grade tuna
2oz Poke Dressing
¼ cup wakame
Toasted sesame seed
- a dousing of your favorite
hot sauce (sriracha works
- thinly shave plantains and
fry on 325 to add some
crunch to the dish.
Dice all fruit, vegetables, and
protein. Mix in a bowl with
dressing. Stack in a ring mold
or spread over cooked rice.
1 qt diced pineapple
½ c fresno peppers,
½ cup red/orange bell
1/4 c rice wine vinegar
1tsp Sesame oil
1/4c rice wine vin
1c lemon juice
1/6c Sesame oil
1/8c Coconut oil
Combine in blender.
8th & Union Kitchen
801-805 N. Union St.
Wilmington, DE 19805
Delaware Eats Magazine #1 issue