Delaware Eats Magazine_First Issue

landspublishing

Delaware Eats is a magazine dedicated to the foodies of Delaware

Delaware#1 issue

Eats Magazine

Getting

Your Grill

Ready For the Season

Do It Yourself

Guide to

Wine Pairing

How to Pick

a Cutting

Board

The Kitchen

Tools

You Need

#1 issue Delaware Eats Magazine 1


Delaware

Eats Magazine

Follow Us on Facebook:

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Publisher’s

Letter

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!!

Bob LePage

Editor-In-Chief

bobl@Landspublishing.com

Delaware

Eats Magazine

Chef Melissa

Wieczorek

Chef

Bianca

Chef Marilyn

Moser-Waxman

#1 Issue

Publisher

Bob LePage

L and S Publishing

Contributors

Chef Emily

Scott

Chef Chris

Welsh

Gabriella

Mayer

Erika Sherek

Graphic Designer

Rusdi Saleh

No content, for example, articles, graphics,

designs, and information in this publication can

be reproduced in any manner without written

permission from the publisher.

Bob Byrne

Publisher

bobl@LandSpublishing.com

For all Advertising Inquiries Contact:

bobl@landspublishing.com

All Rights Reserved

© 2018 Delaware Eats Magazine

Chef Diane

Floyd

Chef David

Silverman

Maryam

Malekian MS,RD

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Contents

12

26

6

Do It Yourself Guide to

Wine Pairing

9

Bavarian Bakery and Deli

10

Balanced Diet -

Balanced Life

12

The Kitchen Tools

You Need

14

Spring Grill

Cleaning

17

Amy Casey,

Chef Of the Month

18

Vodka, The Straight Story

Or You Can Mix It

21

Core Story

22

How to Pick a Cutting Board

25

Banana Sushi

26

8th and Union Kitchen

28

Tequila Mockingbird

30

Table Setting

32

Tequilla story

33

The Spices

You Need Now

34

The Real Story About

Tipped Employees

36

Diner Breakfast

38

Keeping Those Pots

and Pans In Prime Shape

40

Where’s The Beef ?

42

Tourtière: A French-Canadian

Meat Pie Recipe

44

Crock Pot Specials

48

Tuna Poke


wine

Do It Yourself Guide to

Wine Pairing

[ By Paul Stern ]

Seeking an expert wine pairing

recommendation makes

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/

or sour?

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

Dover, DE

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

https://yourfavoritebakery.com/

#1 issue Delaware Eats Magazine 9


health

Balanced Diet - Balanced Life

[ By Malekian MS,RD ]

Carbohydrates: these provide a source

of energy.

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

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

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.

Fats

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

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

repair itself.

Vitamin D: can be made in your skin,

needed for absorption of Calcium.

Vitamin E: the nice one – reproduction?

Mineral Salts

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

nerve cells.

Iodine: used to make a hormone called

thyroxin.

Fiber

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


gadgets

The

Kitchen

Tools You

Need

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.

Cave Tools

Shredders

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

Machine.

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.

Gravy Fat

Separator

Review – Useful

Kitchen Product

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.

Oven Companion

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.

Chef’s

FLask

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


q

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

and also

ruins your

food. Grease

sitting too

long forms

a black crust

which is

mostly carbon.

The carbon

tastes like

burnt toast,

Besides adding

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

damage, replace

the parts prior to

your next cook.

Also be sure

that the fuel

lines have

no kinks

or bends.

Bent lines

can prevent

gas from

flowing correctly.

Check

the exterior

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

would.

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

burners ignite.

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


q

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

washing.

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

fire hazard.

• 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

burners.

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

grill cleaner.

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.

Who needs

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

diet regimen.

New parents who may not have

the time to cook after their new

arrival.

Patients recovering from surgery

who need to be off their feet.

People who want a great meal that

is healthier than takeout and faster

than delivery.

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

cooking times

will be different.

Ingredients

1 cup fresh

lime juice

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

your comments.

We will then agree a final menu

plan.

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

instructions.

Grilled Tequilla Lime Chicken

jalapeño chilies

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

18 minutes.

16 Delaware Eats Magazine #1 issue

#1 issue Delaware Eats Magazine 17


Vodka

Vodka

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

will become.

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

the differences.

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

water.

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

alternative fuel.

Flavored Vodkas

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

affordable.

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

was.

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

vodka.

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?

18

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.

+ beverage

service employees Learn navigating how you can life-altering help at COREgives.org

circumstances.

Learn how you can help at COREgives.org

get involved

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,

visit www.coregives.org.

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

About CORE

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 hall

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.”

CORE.

VES.ORG

1196 Buckhead Crossing, Woodstock, GA 30189

COREGIVES.ORG

501c3 #20 -1584617

/COREgives @COREgives @CORE_gives


tips

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

Cutting

Board

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

wise.

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

boards.

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

bamboo cutting

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

cutting board

just use

some warm

soapy water.

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

food somehow.

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

cutting board.

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.

I guess

for me it’s a

work day (I’m

a personal

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

for plant-based

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

Happy Cooking!

Marilyn

22 Delaware Eats Magazine #1 issue

#1 issue Delaware Eats Magazine 23


Kid’s Corner

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24 Delaware Eats Magazine #1 issue

#1 issue Delaware Eats Magazine 25


estaurant

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

serving

is

size

huge.

Even 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

enjoy it.

www.8thandunion.com

26 Delaware Eats Magazine #1 issue

#1 issue Delaware Eats Magazine 27


Cocktail of the Month

Tequila

Mockingbird

About The Tequila

Mockingbird Cocktail

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

Mockingbird Cocktail

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)

COCKTAIL PROFILE

aFlavor: Fruity/Citrus-forward Spicy Sweet

aBase Spirit: Tequila

aCocktail Type: Margaritas

aServed: On the Rocks

aPreparation: Shaken Violently

aStrength: Medium

aDifficulty: Complicated

aHours: Happy Hour or Dinner

aOccasions: Any Hot Summer Day!!!!!

Glass: Rocks

How To Make The Tequila

Mockingbird Cocktail

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.

Other Information

*Watermelon-Basil Purée

Ingredients:

2 cups Chopped fresh watermelon

7 Basil leaves

Preparation:

Purée both ingredients in a blender or food processor

until smooth. Refrigerate until needed.

Spirits Used In The Tequila

Mockingbird Cocktail

Patron Silver

28

Delaware Eats Magazine #1 issue


tips

What’s going on?

Table

Setting

[ 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

new ideas.

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

S- spoons

(Yeah...no R...)

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!

There’s more?

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

spoons).

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


INFO

Beyond the Shot:

Secrets to Cooking

with Tequila

[ By Chef Bianca ]

The Spices

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!

Chile peppers

Cilantro

Cointreau

Ginger

Grenadine

Lemon, lime or orange juice

Pomegranate juice

Sage

Vermouth

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.

wwwaboutthetable.com

Garlic Powder

Garlic Salt

Paprika

Cumin

Sriracha sauce

Baking soda

Bread crumbs

Vanilla

Chili powder

Red pepper flakes

Panko

Cinnamon

Thyme – dried

Curry Powder

Ground Ginger

Cajun seasoning

Oregano

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


Money

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

the government.

Tipped employees’

income is

subject to the

same withholding

as non-tipped

employees.

As a tipped

employee,

am i entitled

to a premium payment

for overtime?

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

your generosity.

The Real Story About

Tipped Employees

Bad or No Credit? No Problem We Finance

Jojosauto.com

With the change in the

Governor’s Mansion,

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

since according

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

know.

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


estaurant

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.

Diner

Breakfast

[ 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

Philadelphia Region.

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.

36

Delaware Eats Magazine #1 issue


tips

3

Season your

cookware

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.

cookware

gently with a

soft sponge, warm

water, and dish

“Hand-wash

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,

Keeping Those

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

your food.

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

1

Gently

wash

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 heat.

2

Break out

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

cleaning agent.

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

cookware?

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

coating.

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

cleaning.

4

Store

carefully,

use carefully

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


food

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.

Chuck

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.

Ribs

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.

Loin

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.

Round

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

of meat.

40 Delaware Eats Magazine #1 issue

#1 issue Delaware Eats Magazine 41


Recipes around the world

Tourtière:

A French-Canadian

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

house.

For the crust you can use a pre

made dough or if you have a good

recipe go and have at it. FOR THE

PIE:

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

chopped

10-12 ounces cremini mushrooms

or a mixture of wild mushrooms,

sliced

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

DIRECTION:

1

In

2

Place

3

Once

4

Take

5

Assemble

6

Place

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

uneven.

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

before serving.

Enjoy.

42

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

to us.

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.

Slow Cooker

Lasagna

By. Patrice R. Wilmington, DE

Italian Chicken

in Cream Sauce

By. Mary T. Malvern, PA

INGREDIENTS

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,

softened

1 can condensed cream of chicken

soup, undiluted

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.

Preparation

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.

INGREDIENTS

2 containers ( 15 oz. ea.) ricotta cheese

2 cups shredded mozzarella cheese (about 8 oz.)

1/2 cup grated Parmesan cheese

2 eggs

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

Preparation

1. Combine ricotta, 1 cup mozzarella, 1/4 cup parmesan,

eggs, spinach and spices. Mix in medium bowl;

set aside.

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,

heated.

Tortilla Soup

By. David P Freehold, NJ

Ingredients

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

Preparation

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

Kung Pao

Chicken

By. Maria V. Baltimore MD

INGREDIENTS

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

Preparation

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

slow cooker.

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

toppings.

Apple Spice

Pork

By. Amy F Altuna, PA

Ingredients

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.

Delaware

Eats Magazine

WWW. DelawareEatsMagazine.com

All Around

Delaware Area

46 Delaware Eats Magazine #1 issue

#1 issue Delaware Eats Magazine 47


ecipe

Tuna Poke

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

(seaweed Salad)

Toasted sesame seed

- a dousing of your favorite

hot sauce (sriracha works

well)

- 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.

Pineapple salsa

1 qt diced pineapple

1c shallots

½ c fresno peppers,

no seeds

½ cup red/orange bell

pepper, diced

1/4 c rice wine vinegar

1/4c mirin

1tsp Sesame oil

Lime

Salt

Black pepper

Poke dressing

1/2c mirin

1/4c rice wine vin

1/2c Soy

1c lemon juice

1/6c Sesame oil

1/8c Coconut oil

Salt

Combine in blender.

Brian Ashby

8th & Union Kitchen

801-805 N. Union St.

Wilmington, DE 19805

Phone: 302-654-9780

Fax: 302-654-0238

www.8thandunion.com

48

Delaware Eats Magazine #1 issue

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