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Lewes, Delaware
Jim's Towing Service
November 8, 2002     Cape Gazette
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November 8, 2002
 

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64 - CAPE GAZETTE, Friday, Nov. 8 - Nov. 14, 2002 Fo,:)D & DRINK Chowder challenge crowns chef champs The annual Great Seafood Chowder Challenge was as popular as ever at the University of Delaware's Coast Day festi- val, held Oct. 6 on the Lewes campus. Un- der the chowder challenge tent, members of two local chefs' associations were kept busy providing samples of their chowder for vis- itors to taste. Prior to Coast Day, each association held a mini-chowder challenge among their members to choose the chowder that would represent them in the contest. The chowders of choice were New England Style Clam Chowder, offered by the Delmarva Chefs and Cooks Association, and New England Clam and Corn Chowder, offered by the First State Chefs Association. Sea Watch In- ternational of Milford donated the clams for both the mini-chowder challenge and the Great Seafood Chowder Challenge. Each association prepared about 16 gal- lons of their chowder for the competition p- enough to provide more than 700 Coast Day visitors with a 2-ounce portion of each chowder to taste. The taste testers were than asked to vote for their favorite. When the chowder pots were empty and the votes were counted, the New England Style Clam Chowder was named as the people's choice. "Both chowders were excellent - the bright and sunny weather didn't stop visi- tors from sampling and voting in the chow- der challenge," said Doris Hicks, seafood specialist for the Sea Grant Marine Adviso- ry Service and organizer of the event. "We had a great turnout, and the Delmarva Chefs and Cooks Association won back the title of people's choice." The winning chowder recipe was created by Joe Oertel, executive chef at Grillin' Joe's Restaurant and Pub in Ocean City, Md., as well as sous chef at Carousel Hotel in Ocean City. Oertel cooked bacon and added potatoes and a mixture of celery, car- rots and onions called mirepoix, which gave his clam chowder a subtle flavor. To this combination, Oertel added white wine, roasted red 15eppers, tender ocean clams and thyme in a cream base to come up with the award-winning chowder. The recipe for New England Clam and Dan Cook photo Dr. Chuck Epifanio, right, a professor at the College of Marine Studies, judges the Coast Day Crab Cake Cook Off along with fellow judges George "Gus" Johnson of the Cottage Cafe in Bethany Beach and Donna Hudelson, food editor of"the York Dispatch  in York, PL "- Corn Chowder was created by certified ex- ecutive chef Tom Hannum, who is the exec- utive chef at the Hotel duPont. Hannum added heavy cream, potatoes and fresh white corn, cut off the cob, to a saut6ed mixture of bacon and clams to make a creamy chowder with just the right combi- nation of clams, potatoes and corn. The chowder challenge is one of many activities featured at UD's annual Coast Day festival. NEW ENGLAND STYLE CLAM CHOWDER 1 lb. mirepoix (equal parts celery, carrots and onions, diced small) Continued on page 66 Calypso cr00b cakes win title at Coast Day The annual Crab Cake Cook-Off is one of the favorite events that occur during the University of Delaware's annual Coast Day festival. This year, seven contestants from around the country arrived bright and early to compete for the honor of making Delaware's best crab cakes on Oct. 6, at the university's Hugh R. Sharp campus in Lewes. Jo Dryden of Georgetown won first place with her Calypso Crab Cakes. Her winning recipe featured a tasty blend of herbs and vegetables, coated with grated potato and Cajun seasoning, and served with fresh fruit salsa. Dryden received a $150 cash prize, a plaque and an invitation to return as a judge for next year's competition. "It was wonderful - I love to cook and have entered many cooking contests, but have never won the grand prize," Dryden said. "It was a fun experience to be outside and cooking in the elements as opposed to cooking in the luxury of your own kitchen." Earning second place honors and $100 was Terry Ann Moore of Oaklyn, N.J., with her Pistachio Encrusted Crab Cakes. Her creative entry featured crab cakes with a Continued on page 66 Let's toast to election 2002 My selections of the week: Grove Mill Riesling 2000 from New Zealand has great fruit and the lemon flavor goes well with seafood and chutneys or vegetable relishes. Ferrari Carano Fume Blanc Cal- iforinia 2000. I love the round smooth mouthfeel of this wine. It has all the best qualities of Sauvignon Blanc but the body of a medium chardonnay. Finally Peter Lehmann Clancy's Aus- trailia '99 is a well balanced blend of Cabernet Franc, Merlot and Cabernet Sauvignon made in the style of Bordeaux for about half the price. It has a nice spicy flavor, a ripe red fruit nose and a soft fin- ish. Give it a try at about $20. By the time you are reading this, the elections will be on the book. I hope everyone was able to get to the polls and voted their conscience. One of the best things about an election is that it gives one a reason to sample a glass or two of his favorite beverage. My choice is wine. Wine is an equal opportu- nity and relaxing drink. One may drink it to celebrate or to commiserate. Of the other choices: milk is only good for rais- ing a mustache, or small children; tea, so- da and coffee keep me up at night; whiskey is too potent and beer prompts a bunch of short walks. So here's to the winners, good health and wise decisions and a hearty well done. Continued on page 65 Sorry Charlie, this healmy dinner is just fight for November Well, my 10-year-old nephew, Charlie, came to visit. For break- fast he had cold pizza, candy and orange juice. Hey, you only live once. His mother called and told him not to eat too much because she was going to make bacon, toast and eggs when she arrived. I told Charlie we would play the old Graham trick. "What's that," he asked. I said that you say very, very politely, "May I pleased be excused?" Then you take your FOCUS ON FOOD plate in another room. Put the plate on the floor and give the Anne Graham eggs, bacon and toast to my excel- lent Sealyham terrier, Prudence. That worked. Here Charlie, have another piece of cold pizza, his breakfast. He said no, not with .... 7! ask::Charlie if I Was going to your reputation, Isaid,, .w..at  know, but his parents think I am weird. Maybe they are right. As Charlie was packing his bags, he told me that I had his complete and total sympathy. I asked why. Without missing a beat, he told me I had his com- plete and total sympathy because his sister is coming to visit. My seven-year-old niece is here so I am writing this column with underpants on my head. We know how to have fun. The underpants are blue, so I told Katherine that I was Picasso and going through my blue period. She said I was weird. Well, before he left, Charlie had went to bed. The part I will not tell my sister is that we had the milk at 3 a.m. while enjoying "Racing Robots" on cable. Being the incredibly responsi- ble aunt that I am, this is the healthy dinner I made for Charlie. Hey, Charlie, this is serious. It is my public duty to focus on food. While I am doing that, eat another candy bar. Here's the dinner which is perfect for this time of year. STUFFED PLUM TOMATOES 12 plum tomatoes 6 T minced onion 1/2 t salt 3/4 t freshly ground black pop- the rest of the cold pizza. But I am per= : ::: .proud tO announc.e that he had 2 21/2.:C soft bread cs I-.C cheese 1 T unsalted butter Cut tomatoes in half lengthwise. Leaving shell intact, scoop out pulp, chop and reserve. Coat a nonstick skillet with cooking spray and place over medium heat. Add onions; cook until ten- der. Add chopped tomato pulp, butter, salt and pepper; stir to combine. Add bread crumbs and mix thoroughly. Remove from heat. Spoon bread crumb mixture into tomato shells; top with Parmesan cheese. Place in baking dish, cover with plastic wrap and refrigerate. When ready to bake, preheat oven to 350 F., remove plastic wrap from tomatoes and bake 15 minutes. Continued on page 65