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April 11, 2014     Cape Gazette
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April 11, 2014
 

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:o 88 FRIDAY, APRIL 11 - MONDAY, APRIL 14, 2014 rOOD & DRINK Cape Gazette MidAtlantic Wine+ Food Festival May 17 J WHO,00 ! I winemakers, who are als0 con- tributing their time and talent. Festival founder and Board President Ajit George said, "We welcomed seven winemakers from five continents last year, and have more than doubled that number in only our second year. We are thrilled to bring the world of wine to the Mid Atlantic, and with the addition of Kerry Dam- skey, master winemaker from Sula Vineyards in India, we have secured participation from a sixth continent, Asia. The 0nly way we can top that is if we can find some friends in Antarctica!" Africa, Australia, Europe, North America and South America are represented. Many of the festival wines will be available for sale Saturday, May 17, at the festival's Wine Shop in the Bazaar at the Dou- bleTree by Hilton Downtown Wilmington and at preferred purveyors and wine suppliers in Delaware. tast/ngs to three-c0urse lunches to seven-course dinners, with more than 60 percent of the 50 events built around wine. Winemaker bios as well as festival event descriptions can be found on www.mawff.org. For more information about the festival, call Laura Stimson at 302-660-2200, Ext. 105. )More information: mawff.org The w{ne will flow freely for the MidAtlantic Wine Food Festival, as winemakers from six continents and 10 countries fly in to the Mid Atlantic region May 14-18. Four of the 2013 festival fa- v0ites - Chateau Tanunda, Hand of God, Domaine Kikones and Martinelli Winery & Vineyards - have returned for 2014, and the festival will toast the 16 new wineries joining the celebration. All the wine poured at the festival is being donated by the Triple Threat BBQ, Beer, Music fest April 11-12 at state fairgrounds beer and wine from local craft brewery Fordham Brewing Com- pany and Pizzadili Vineyard and Winery, in addition to domes- tic favorites. The festival will showcase over 30 vendors with a variety of food and crafts avail- able to festival visitors. The People's Choice Tasting events will give festival visitors the chance to try the compet- itors' BBQ. and vote on their favorite. Friday night will be the People's Choice WingTasting at 6 p.m. presented by Mountaire Farms Inc., and at noon Satur- day will be the People's Choice Pulled Pork Tasting. There will be activities for the kids as Shaw Amusements will be onsite with several carnival rides and games. The music lineup will feature local and regional favorites such as Smokin' Gunnz, Bo Dickerson Band, The Hung Jury Band, Low- er Case Blues, Mason Dixon and more performing on the stage in the Q uillen Arena. At 2 p.m., Saturday the Sudlers- ville Volunteer Fire Company will kick off a Cornhole Tourna- ment for a cash prize and trophy. The cornhole boards will also be available for free play from 4 to 10 p.m., Friday and 10 a.m. to 10 p.m., Saturday with the exception of the tournament times. Teams can register online ahead of time or the day of the event for $40 per team. Almost $20,000 of prize money is at stake. The Triple Threat BBQ, Beer & Music Fes- tival is also home to the official Delaware State BBQ. Champi- onship, where one local team will become the Delaware State Champion. Tickets are only $5 for ages 13 and older; 12 years of age and younger enter free. The Triple Threat BBOo Beer & Musical Festival is sponsored by Dela- ware Lottery, Mountaire Farms and Vacation Village. For more information and the full schedule of events, visit TripleThreatBBQ:. net or call 302-398-3269. The Delaware State Fair launches a brand-new, self-pro- duced event, the Triple Threat BBQ., Beer, & Music Festival Friday and Saturday, April 11 and 12 at the Delaware State Fairgrounds. The festival runs 4 to 10 p.m., Friday and 10 a.m. to 10 p.m., Saturday and will feature two days of BBQ o beer, wine, music, a carnival, cornhole, People's Choice BBQ Tasting and a'Kansas City Barbecue Society- sanctioned competition. The Triple Threat BBQ, Beer, & Music Festival will feature Brunch Preheat oven to 400 F. Coat the inside of a 9-by-12-inch glass pan with nonstick cooking spray; set aside. Combine all ingredients except preserves in a large mixing bowl. Beat at low speed until crumbly. Reserve 2 C and press remaining mixture onto bottom of prepared pan. Spread preserves evenly over base layer and sprinkle with reserved mixture. Bake until golden, about 25 to 30 min- utes. Cool before cutting into squares. *Note: adapted from th e manufacturer's recipe. Banana Bread* 13/4 C flour 3/4 t baking soda 11/4 t Bakewell Cream 1/2 t salt 1/3 C softened butter 2/3 C sugar 2 eggs 2-3 ripe bananas Preheat oven to 350 F. Coat the inside of a loaf pan with nonstick cooking spray; set aside. Sift together the dry in- gredients into a bowl; set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs and beat until smooth. Add bananas and beat until smooth. Stir in dry ingredients, mixing until well blended. Pour batter into pre- pared pan and bake until tester comes out clean, about 1 hour. Cool slightly and remove loaf to a rack to cool completely before slicing. *Note: adapted from the manufacturer's recipe. Send questions, comments and recipe suggestions to capeflavors@comcast.net Prepared just right. Cape Gazette's guide to the best Cape Region dining places. 1 Over 50,000 distributed in the Cape Region this summer. For Advertising Information 302.645.7700 or email AdSales@capegazette.com Continued from page 87 Pancakes* 11/2 C flour 11/2 t Bakewell Cream 3/4 t baking soda 1/2 t salt 2T sugar 2 eggs 1 C milk 2 T melted butter Combine dry ingredients in a bowl; set aside. Whisk together eggs, milk and melted butter in a mixing bowl. Stir in dry ingredients, mixing just until combined. Preheat griddle until a drop of water dances on the surface. Ladle spoonfuls of batter onto heated pan. Cook until the tops are covered with bubbles. Flip pancakes and cook until done, about 1 or 2 minutes. Yield: 10 to 12 pancakes. *Note: adapted from the manufacturer's recipe. Oatmeal Jam Squares* 2Cr011d0at00 13/4 C flour 1 C melted butter 1 C brown sugar, packed 11/2 t cinnamon 1,'*t salt 1/2 t Bakewell Cream 1/2 t baking soda 1/2 C chopped walnuts 3/4 C berry preserves Takh9 00eaervat00ns For P00Ms,,, Large a Small,! BIO gURPRIZEg! FENWICK IgLAND 302-438-2305 www.Twinin2sshanft J.eom OPEN 7 DAYg A WEEK