Spooky Snack: Spider Bread from Great Harvest Bread Company Perfect for Halloween

PLUS: How to make crockpot pumpkin French toast casserole, and Grillmington BBQ is back



Man Cannot Live on Spider Bread Alone

Newark’s Great Harvest Bread Co. is baking up something spooky-good for Halloween: fresh, made-from-scratch whole wheat Spider bread, dyed orange pumpkin bread, pumpkin-chocolate chip batter bread, pumpkin swirl bread and cranberry-orange bread, to name a few. The spider bread loaves are also available in the Cinnamon Chip flavor. Hit the Newark store on Del. 4 for the treats through the end of the month. “This is a Great Harvest tradition we look forward to every Halloween,” says owner Rob Cappiello. “The expressions on customer’s faces are priceless when they see the bread spiders, and it’s fun to hear about all the ways our customers use the spider bread as dip or snack bowls at parties. To us, these products signify fall and the festive Halloween spirit that families really love.” According to his wife, co-owner Kathy Cappiello, no two bread spiders are quite the same. “We handcraft every spider,” she says. “It takes time, care and creativity.” The spider bread is made from the bakery's honey whole wheat. It is also available in cinnamon. To order it and the pumpkin breads, call 731-LOAF or order in person. Pumpkin swirl is on sale every Wednesday. Cranberry-orange loaves are available Tuesdays, Fridays and Saturdays. Great Harvest’s handcrafted breads are made with freshly ground whole wheat from family-owned farms. Great Harvest mills its whole wheat daily. The fresh flour is used within two days to guarantee the best taste and nutritional value. We like.

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A Toast to the Season

I like every single word in the title of this recipe: crockpot pumpkin
 French toast casserole. Between the superfood benefits of pumpkin-like fiber and the ease of the Crockpot, I cannot believe the end product is French toast. Jennifer Steinberg, associate producer of “Listen To Your Mother,” which debuted at World Cafe Live in Wilmington last spring, shared this recipe. If you want your kids to hit the ground running with a superfood breakfast, this one will do just that—plus make your whole house smell really delicious. Get started:

1 loaf sandwich bread (white or wheat), diced
1 (15 oz.) can pumpkin purée
6 eggs
1 cup milk
1/2 cup brown sugar
2 tsp. vanilla extract
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves

1. Place cubed bread in a large bowl.
2. In another bowl, whisk eggs, then mix in milk. pumpkin purée, brown sugar, vanilla and spices until well combined.
3. Pour egg mixture over bread and mix until bread is well coated.
4. Pour bread mix into a well-sprayed Crockpot.
5. Cook on low for 6 to 8 hours overnight.
6. If too moist, allow to sit uncovered for up to 30 minutes before serving.
7. Serve and enjoy. Top with maple syrup, whipped cream or powdered sugar.

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Grill the Cooks

Have you ever wanted to try authentic competition barbecue like you’ve seen on the show “Pitmasters?” Hit World Cafe Live on Oct. 30 for its next Grillmington BBQ Pop Ups. Featuring the top Mid-Atlantic BBQ teams, the latest in the series welcomes the Pigheaded BBQ team from Middletown. Pigheaded formed in 2006 after smoking and barbecuing in the backyard for years. The team consists of head cook Ron Templeman, his son Ron Templeman Jr., son-in-law Mike Sadgwar, Brian Milito (Ron's nephew) and family friend Rob Simon. In 2009, the team added Stephanie Sadgwar, Mike's younger sister, as CMO: chief medical oinker. Taste what they do at the WCL. queen.worldcafelive.com

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photo credit: Iron Hill BreweryCongratulations

Here’s what we love about Iron Hill Brewery & Restaurant: excellence. Bob Barrar, head brewer at the Media, Pa., restaurant, brought home his 16th medal—a silver—from the Great American Beer Festival in Denver earlier this month for his Russian Imperial stout. It was Iron Hill’s 17th straight year of finishing in the money, and it brought the companywide total to 39 medals. “We are tremendously proud of all our talented brewers, particularly Bob, who routinely represents the best of what we do at Iron Hill,” says director of brewing operations Mark Edelson. “We couldn’t be more thrilled to celebrate 17 years of consecutive wins as a team, and we’re raising our mugs to many, many more.” With the number of breweries growing across the country, competition was fierce. Iron Hill was able to enter only four beers into the 2013 competition, which makes its win the most significant since its first, in 1997. Barrar’s Russian Imperial Stout is Iron Hill’s most decorated beer, with a GABF bronze medal in 2012, GABF silver medal in 2011, and gold medals in 2010, 2006 and 2003—not to mention medals in other prestigious competitions. This year’s GABF featured its biggest panel of judges ever, with 201 beer experts from 11 countries evaluating 4,809 entries, with assistance from more than 130 competition volunteers. Award-winning brewers received prestigious gold, silver and bronze medals in 84 beer categories covering 138 different beer styles (encompassing subcategories), establishing the best examples of each style in the United States. Winners were chosen from 4,809 competition entries from 732 breweries, hailing from 49 states, plus Washington, D.C.  Founded by home brewers Mark Edelson and Kevin Finn and restaurateur Kevin Davies in Newark in 1996, Iron Hill Brewery & Restaurant has blossomed from one restaurant and brewery to 10 locations across the Mid-Atlantic, each dedicated to producing and serving top-quality hand-crafted beers and cuisine. The restaurants have earned more than 100 “Best ofs” from local and national publications. Visit your nearest at 147 E. Main St., Newark, or 620 Justison St., Wilmington. ironhillbrewery.com

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Blackhawk Brew

“It was a beer we had to do,” brewer Brett McCrea says of 16 Mile Brewery’s current big project, a Russian Imperial stout created to honor the members of the 160th Special Operations Aviation Regiment, also known as the Night Stalkers, made famous in the book and movie “Blackhawk Down.” McCrea met a crew chief during the opening of the 16 Mile Taphouse in Newark (formerly the Stone Balloon Winehouse) a couple weeks ago. He tells the story this way: “The 160th supports the aviation needs of U.S. Special Operations forces all over the world. My conversation with the crew chief went on for about an hour. As some of you already know, I worked in the field of counterterrorism for the U.S. government for roughly 10 years and, as such, felt at home speaking to him. As our conversation ended, he suggested I contact the Night Stalkers Association to see if there was a way we could collaborate. The Night Stalker Association is charged with, among other things, rendering assistance to worthy members of the 160th, their widows, and orphans by means of loans and-or gifts, camaraderie and personal assistance. We intended to make a beer that represented elements of the 160th and the missions they have flown worldwide. We wanted to make a bold beer to represent the unit and the missions they are generally charged with but also take into account the environments they thrive in. So the decision to make an imperial stout was the most logical choice for the following reasons: One, in our stable of beers our imperial stout is, by far, the boldest; two, the imperial stout is as black as the moonless night this unit prefers to fly in. Next, we took ingredients from around the world where they reside and operate. The first ingredient symbolizes where the regiment is based in Kentucky. This will be done by soaking oak spires in a case of Lexington bourbon and adding this during the pre-fermentation stage to contribute to the body of the stout. Next, we wanted to add ingredients to represent the countries they performed missions in. We added green cardamom (a citrusy spice) and ginger during the boil and dry hopping stages to impart a subtle flavor and aroma. These spices are commonly used in foods from places like Somalia and Afghanistan. Finally, we added honey during the post fermentation stage. Honey farming has taken place in Iraq for thousands of years and it nicely rounds out the astringency of the black malts used in this imperial stout. The stout was brewed on Oct. 3 to mark the 20th anniversary of the Battle in Mogadishu, which inspired the movie “Blackhawk Down.” This stout will take roughly 30 days to mature and will come to market in early November. All told, this beer will be 10.0% ABV with 55 IBUs and proceeds go to the Night Stalkers Association. Given my history, this beer is special to me as it is a tribute to those who do not seek recognition for their duties and serve in silence.” We will gladly raise a glass to that. 16milebrewery.com, 16miletaphouse.com

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On a Roll

After a sold-out event last November, Meals On Wheels Delaware, Two Stones Pub and Out & About Magazine are bringing back Giving On Tap on Nov. 6. Guests will enjoy an exclusive evening of specialty hand-crafted beers and appetizers provided by Two Stones Pub while supporting homebound seniors throughout the community. This year guests can upgrade to a VIP table to enjoy an additional hour of craft brews and food, including a private hour with celebrity bartender Sam Calagione from Dogfish Head Craft Brewed Ales, samplings of reserved beers, and a family style dinner (at each table) paired with specialty bottles of handcrafted beer at Two Stones Pub on Naamans Road. “After last year’s tremendous success we couldn’t be more excited to partner with Two Stones Pub and Out & About Magazine again,” says executive director Mari Considine. “Giving On Tap is a great opportunity for people who may not be involved with Meals On Wheels Delaware to support the seniors in our community who need it most while enjoying some of the area’s best craft-brews.” Says Two Stones owner Michael Stiglitz, “Last year’s event was so successful that our biggest problem was people wanting to buy tickets after we had already sold-out. This year we are getting a little creative to try to increase our charitable tally for MOW—we’ve reached out to our great friend Sam Calagione, who will be beer-tending for the new VIP hour and 2SP is making this our premier event during Wilmington Beer Week.” Stay tuned for more on that. For tickets, hit mealsonwheelsde.org/got

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STAFF WRITER MARK NARDONE DISHES ON THIS WEEK’S
BEST WINE EVENTS AND MORE

About This Blog

Mark Nardone
Wilmington, DE

From chocolate festivals to wine tastings to new restaurant openings, Dining Insider has the Delaware dining scene covered. Delaware Today's Mark Nardone shares the scoop each week on the food and wine events you simply can’t miss. Contact Mark at mnardone@delawaretoday.com.

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