Delaware Eats Magazine_First Issue

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 


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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 



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 

2 Delaware Eats Magazine #1 issue 


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. 



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/ 


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. 



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!!!!! 



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 



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. 



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 


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 



Kid’s Corner 

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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 



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 


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 


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 


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! 



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. 



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 



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 


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. 



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. 



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 


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. 



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. 



WWW. DelawareEatsMagazine.com 

All Around 

Delaware Area 



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_First Issue

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