A Chicken in Every Pot

The state bird gets its due in a pair of poultry-centric events, plus more.

Welcome to Home Skillet, a food and wine blog that realizes the full seductive powers of chicken tetrazzini. On tap this week:

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Wednesday, June 16: Those Newark denizens of fine wine, Stone Balloon Wine House presents Wednesday a four-course farm-to-table event that pairs fresh food with wines from the Clos Du Val winery in Napa Valley.

Chef Jason Dietterick will prepare dishes using succulent pork from Blackbird Heritage Farm, local red berries, local rockfish, and much more. For a complete look at the menu, click here.

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The cost for this dinner is $49 per person, and reservations are suggested. Make ‘em by calling 266-8111.


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Thursday, June 17: Remember how, in that last paragraph, I mentioned a farm-to-table dinner? That’s a hot concept right now. People are truly (and awesomely) catching on to fresh, sustainable local produce. Which is great news for the brand new, University of Delaware Farmers Market, which opens Thursday.

From 11 a.m. to 2 p.m every Thursday throughout summer, locally procured produce will be available at Mentor’s Circle on the UD campus. Call UD dining services at 831-6761 for more info.


Thursday, June 17: If someone stole 57 thousand pounds of my chicken, I’d still be crying in a corner somewhere. But not the Food Bank of Delaware. It’s busy preparing for its second annual “Great Chicken Heist Barbeque” on Thursday beginning at 5:30 p.m. at its warehouse in Newark (14 Garfield Way, Newark, 444-8074).

In 2008 two trucks filled with 57,000 pounds of chicken were stolen from the Food Bank’s facility. The organization decided to commemorate the theft with a barbeque to thank those who stepped up during its time of need.

Open to the public, the only admission to the ‘que is one bag of nonperishable goods for hunger relief-efforts. There will be a buffet of barbeque favorites prepared by the Food Bank’s Executive Chef Tim Hunter and students from The Culinary School, cash bar and blues music from the Porkroll Project.

The menu includes: Rosemary and garlic grilled chicken, chef Gaylan’s “Full of Love,” fried chicken, chef Rob’s sweet and smoky mesquite ribs, Old Bay crab cakes with corn salsa, pulled beef brisket, chocolate pudding cake, peanut butter brownie sundae, and more.

Call 444-8074 to RSVP, or visiting www.fbd.org.


Saturday, June 18 – Sunday, June 19: Oh, the Delmarva Poultry Industry, where would this humble grouping of states be without it? And it just keeps on giving back. Witness: the Delmarva Chicken Festival, a weekend-long extravaganza to celebrate and commemorate our favorite little broilers.

From the Delaware State University campus in Dover, a carnival, a crafts show, cooking demonstrations, a car show, a petting zoo, and a whole lot more will comprise the fest. Did we mention the chicken? Expect tons of fried chicken from the festival’s gigantic frying pan, and local chefs doling out unique and delicious chicken recipes all weekend.

Click here for more.


Big Ups: Goes to the James Street Tavern in Newport, which hosted the super fun and informative Joel Gott wine dinner last week from its beautifully renovated restaurant. Jonathan Seymour, a representative from highly-touted Joel Gott Wines was on hand disseminating wine knowledge, and James Street chefs paired each wine exquisitely with beautiful plates of food.

Special thanks to Ryan Kennedy of Harvey Hanna and Associates for the invite (and for the snazzy pictures below), to everyone at Joel Gott, James Street and Premier Wines and Spirits. If you haven’t been inside since extensive renovations turned the Hi-Ho Tavern into the James Street Tavern, you should. It looks amazing.


Seared scallops with arugula and crispy pancetta and lemon-caper vinaigrette (paired with Joel Gott Sauvignon Blanc)


Butter poached lobster with roasted corn and asparagus saute (paired with Joel Gott Chardonnay)


Seared duck breast with blue cheese grits and dried cherry jus (paired with Joel Gott “The Show” Malbec)


Bison sloppy joe on crispy baguette (paired with Joel Gott Zinfandel)


Seared flat iron steak with fresh tomato, basil and mozzarella salad (paired with Joel Gott Cabernet Sauvignon)

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