40 FRIDAY, APRIL 11- MONDAY, APRIL 14, 2014 BUSINESS & REAL ESTATE cape Qette
Eating
Continued from page 37
wine expo tradition alive, and
in doing so attracted a veritable
who's who of Rehoboth and
Lewes notables. And through
their generosity, The Culinary
School at the Food Bank of
Delaware and Coastal Concerts
are in an even better position to
teach food-service skills to vo-
cational students and promote
classical music through live
concerts, outreach and educa-
tional activities.
"It looks like we will be able
to give Chad Robinson [Milford
Food Bank branch manager]
and Chef Tim [Hunter] of the
culinary school a check for
$5,000 from the expo proceeds!
I believe that is exactly the cost
of tuition for one student," says
Catherine. One of those gigan-
tic, camera-friendly checks will
be presented around 1:30 p.m.,
Monday, April 21, at Teller
Wines on Savannah Road in
Lewes.
Speaking of Savannah Road
in Lewes (well, I had to get here
somehow...) the red carpet was
rolled out across Second Street
yet again for last Monday's
second annual Touch of Italy/
Buttery Progressive Dinner.
Sparkling Prosecco and an
antipasto the size of an airport
runway greeted us at Touch
of Italy as Buttery Chef Aaron
Berg and GM Lisa McDonald
prepared for us to be escorted
across the street for a focaccia
panzanella salad, ricotta and
spinach-stuffed ravioli with
sage brown butter and hot Ital-
ian sausage. Chicken saltimboc-
ca and roasted corvina topped
off The Buttery experience
before we were herded back
across Second Street to feast
on mountains of Italian cook-
ies, cannoli and that wonderful
homemade cheesecake.
Lewes is certainly stepping
up to the plate when it comes
to special dining events, and
my calendar suggests that this
is only the beginning. So stay
tuned. You'll be glad you did.
Bob Yesbek is a serial foodie and can be
reached at byesbek@capegazette.com.
TOTALLY GREEN
SPRING SPECIAL
10% OFF All Services now through May 15
Minimums app/y. Just mention this ad for discount.
Patty's of Georgetown crafted a for-
est of skewered chicken with Thai
peanut and avocado cream dipping
sauces.
Touch of Italy donated a huge antipasto that fed every-
body at the Lewes Yacht Club and could have fed pretty
much everybody in Lewes.
Velvety pillows of ricotta and spinach bask under sage
brown butter, escarole and hot Italian sausage.
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