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May 1, 1998     Cape Gazette
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May 1, 1998
 

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56 ,:CAPE GAZETTE, Friday, May I - May 7, 1998 F()()D & DRINK Export showcase promotes state foods DEDO, Ag Department to participate in May event The Delaware Economic Development Office (DEDO) and the: Delaware Depart- ment of Agriculture (DDA) have joined forces to promote Delaware food products to internal markets at the U.S. Food Export Showcase. Jack Tarburton, secretary of aghriculture, Susan Stuchlik-Edwards, deputy secretary of agriculture, and David Mathe, DEDO, will participate in the 1998 Food Export Showcase in Chicago, May 3-5. The U.S. Food Export Showcase (USFES), sponsored by the National Association of State Depart- ments of Agriculture (NASDA), is being held in conjunction with the Food Market- ing Institute's International Supermarket Industry Convention and Exposition. According to Tarburton, "Participation in this international event, which attracts more than 33,000 total visitors and features over 6,000 food buyers from around the world, will provide a diverse and wide-reaching arena in which Delaware's food products can be promoted. The cooperative efforts of DEDO and DDA will help ensure that the scope of our outreach is extensive and effec- tive." Poultry will be the major Delaware prod- uct showcased. Information on other Delaware export-ready food products will also be available. The Delaware representa- tives will focus on developing new export markets for all Delaware loud products. NASDA works closely with the U.S. Department of Agriculture, Foreign Agri- culture Service (FAS) in developing and promoting the USFES. According to NAS- DA, "Along with the FMI Exposition, the 1998 USFES is the most important exposi- tion held in the United States for the global food industry. USFES is designed to expand worldwide marketing opportunities for U.S. high value food products." Representatives of supermarkets, foreign restaurants, food service companies, importers, distributors, brokers and specialty/gourmet shops are expected to attend. Countries represented will include Canada, New Zealand, Aus- tralia and many in Europe, Asia, Africa, the Middle East arid the Pacific Rim. Keeping abreast of,_2hicken Festival The annual Delmarva Chicken Festival, a "The Wildflowering of Chastity," a melo- Poultry Industry, will be hosted this year by tradition on the Delmarva Peninsula since drama performed by the Possum Point Play- the Town of Millsboro and the Greater 1948, will celebrate its 50th anniversary on ers. Millsboro Chamber of Commerce, and is June 12 and 13, in Millsboro. - The annual Delmarva Chicken Festival is expected to draw over 25,000 visitors. The two-day event will feature a schedule held in celebration of an industry that con- Events will take place at the Sussex Central filled with entertainment, games, rides, tributes more than $1 billion annually to the Middle School and the Millsboro Civic exhibits and an abundance of festival foods, regional economy, provides direct employ- Center, both located on Wilson Highway in including plenty of chicken. There will be ment for 20,000 local residents, and creates Millsboro. The festival hours are 11 a.m. to music reflective of Sussex County's cultural employment for hundreds more who work 9 p.m., Friday, June 12, and 9:30 a.m. to 9 heritage, arts and crafts from local and in jobs that exist because the poultry indus- p.m., Saturday, June 13. Admission is free. regional vendors, a showcase of local busi- try is in this area. For a complete schedule of festival activi- nesses, a carnival and a variety of other The festival, sponsored by the Delmarva ties, call 856-9037 or 934-6777. attractions. Final competition of the Delmarva Chick- en Cooking Contest will be staged Saturday Vendors sought for June 12-13 in Millsboro morning, June 13, when 20 cooks from Vir- ginia to Vermont "cook-off" for champi- Exhibitors interested in securing display space for the 50th Anniversary Delmarva unship honors and a Caribbean vacation for Chicken Festival, which will be held in Milisboro on June 12-13, are urged to contact the Greater Millsboro Chamber of Commerce at 934-6777 as soon as possible. two, plus $1,000 in cash. Chicken capers, a series of fun-filled competitions, will allow Sussex Central Middle School, located on State Street and Wilson Highway, will competitors to match skills in a chicken serve as the primary festival site. The chicken cooking contest will be held Saturday, scratch, egg toss and spoon race. June 13, at the Millsboro Civic Center, located on Wilson Highway and Mitchell Street. In honor of the festivals 50th anniversary, Spaces are available for the Home and Trade Show, arts and crafts areas, children's the Ad Hoc Touring Company will perform corner, community service section and flea market. A few spaces in the food court a light-hearted look at the birth of the com- remain. Also available are spaces along Wilson Highway, particularly useful for large mercial chicken industry on the Delmarva item displays such as automotive, boats, RVs, etc. For more information, call the Peninsula. The performance, set for 7 p.m. Greater Millsboro Chamber of Commerce. Information is also available about the Big remember that in most cases it was on Friday, June 12, will be followed by the Thursday Festival and Car Show scheduled for Aug. 6-8. Continued on page 57 Wine isn't excluded from terminology This is the first in a two part series on the "wine talk." This column is devoted to housekeeping. I've had several requests to define terms and when the grand poohbah, the publisher himself, chimed in, I realized it was time to relate. On a serious note, in order to talk intelligently about any subject, terminology is necessary and, aside from legalese, wine talk is most difficult to understand. This column should address some of the more common usage, and hopefully, clear up some of the questions that were posed to me. While "acidity" is often used with wine, it is also used with vinegar. Both wine and vinegar can be equal in degree of acidity and still be palatable. Acidity in wine is that tingling sensation that is felt on the side of the tongue and inside the cheeks. It is the agent in wine that provides "backbone" and appears to be due to malo-lactic fermentation. Use "soft" to describe lack of acidity, "refreshing" for marked acidity and acetic or "tart" for high acidity. Vinegar is both acidic and sour. In order to find acidity on your palate, take a large bite from a Granny Smith apple and chew it well. Its effect is similar to the acid in wine. Acid in wine acts as a preservative, helps provide bouquet and, most importantly, stimulates your gastric juices to enhance food flavors. When you consume wine, Last week I told you about those Bozie's on Route 1 in Dewey has in cottage cheese, mustard, salt 4 oz. mild brie cheese cool dudes who belong to the soci- local asparagus. So here .are a cou- and pepper; set aside. Butter a 10- 1 large egg yolk ety that selects Mrs. Asparagus pie of recipes that could easily inch ovenproof skillet. Cook 3 T fresh chives, minced each year. serve (hahaha) as the main dish. mushrooms over medium heat salt and freshly ground pep- This week, due to the extensive These are exact estimates, until tender, per research I do for this column, I Asparagus Frittata Stir in asparagus pieces. Pour 8 sheets phyllo dough could share a report I found on the 1 lb. fresh asparagus spears egg mixture over low heat about 5 6 T unsalted butter "comparative performance of 3/4 C cottage cheese minutes or until bubbles slightly 6 thin slices proseiutto male and female asparagus 1/8 tsalt and begins to set around edges. Set a strainer over a large bowl plants." But I will spear, I mean 1 C sliced mushrooms Bake frittata, uncovered, in a 400 and line it with a double layer of spare, you that one. 6 eggs F oven for about 10 minutes or dampened cheesecloth. Spoon the First, I am terribly pleased 2 t prepared mnstard until set. Garnish each serving ricotta cheese into the strainer and (whoops) to share food oxy- 1/8 t fresh pepper with tomatoes, let drain for 30 minutes. morons with you. Plastic glasses. FOCUS ON FOOD 2 small plum tomatoes, cut in Four servings at 183 calories, 18 Bring a large skillet of salted Airline food. Diet ice cream, wedges g protein, 7 g carbohydrates, 10 g water to a boil. Add the asparagus Twelve-ounce poundcake. Good Cook fresh asparagus spears in a fat, 416 mg cholesterol, 375 mg and cook until just tender, 2 to 3 grief, there's another one in the small amount of boiling water for sodium and 463 mg potassium, minutes. column. See if you can find it. If series. (Hey, everyone who makes 8 to 10 minutes or until crisp-ten- Asparagus, Brie Cheese and Drain well, pat dry with paper you do, it will be found missing, it in journalism has at least one der; drain. Reserve 3 spears for Prosciutto Strudel towels and let cool. In a medium paragus has such a short sea- two-part series. What did you garnish; cut remaining asparagus 2/3 C whole milk ricotta bowl, combine the drained ricotta, son and so many possibilities that have for dinner and when did you into I-inch pieces. Set aside, cheese brie, egg yolk, chardonnay and I decided "Focus on Food" would know it?) Meanwhile, in a medium mixing 1/4 C chardonnay chives, and mix until smooth. 'Sea- have, would have, a two-part The fresh asparagus is arriving, bowl, beat eggs until foamy. Beat I lb. asparagus Continued on page 57 It's difficult to have too much of a good thing