Welcome to Home Skillet, a food-and-wine blog whose career aspirations include writing beer labels for Dogfish Head. (Barley Davidson? Malt’n Lava? Eh?) Here are a few things on tap this week:
Wednesday, June 23: Sam Calagione and his army of Dogfish Head Oompa-Loompas (okay, fine: brewers) will welcome the State Chamber of Commerce Wednesday for its annual mixer.
From the Dogfish Head Craft Brewery in Milton, Chamber members and non-members alike will enjoy a brewery tour and food from the Dogfish Head Rehoboth brewpub.
Shuttles will be departing from the Wilmington Riverfront Park-n-Ride at 3:15 p.m. Wednesday, and stop in Dover for more riders at the back entrance of the Dover Sheraton Hotel at 4:30 p.m. The bus will arrive at the brewery by 5 p.m. and leave the brewery at 7:30 p.m., making a stop in Dover around 8 p.m., and the Riverfront Park-n-Ride by 9:15 p.m.
The cost for the mixer is $20 for Chamber members, $40 for non-members. Click here for more.
Wednesday, June 23: Giuseppe Furio’s Little Italy masterpiece, Pomodoro, recently proclaimed by critic Eric Ruth as best Italian in the state, will host Opera Night Friday with a five-course dinner and soprano Jessica Grae.
Starting at 6:30 p.m., and for a low-low price of $60 per person, the restaurant will dole out wines from the Puglia region, and delicious food to match. Let’s take a look at the menu, shall we?
Caprese Invernale: Fresh home made ricotta served with roasted Roma tomate, drizzled with basil olive oil and served hot.
Soufle Di Pappardelle: Pappardelle Pasta mixed with Mozzarella, Aurora Sauce, and topped with a thick layer of Besciamella Sauce.
Bronzino Alle Olive: Rock Fish filet in a light Cherry Tomato and Olive Sauce.
Braciola Di Maiale: Pork Tenderloin stuffed with Prosciutto Fontina and Arugula; grilled to perfection and served in a red wine sauce.
Dessert: Pomodoro’s famous Tiramisu.
Call Pomodoro at 574-9800 for more details and for reservations.
Media watch: Helen’s Famous Sausage House in Smyrna got a shout-out in the July-August issue of Food Network Magazine, as part of the “50 States, Fifty Breakfasts” feature. Here’s what they said:
“Truckers love this roadside eatery for its hours—it opens at 4 a.m.—and its snappy pork sausages. They’re made by Delaware’s famous Kirby and Holloway purveyors and fried each morning using a secret technique handed down for four generations. Each bun gets not one but two juicy, deep-fried links loaded with peppers and onions or cheese. Most people grab one to go, but if you stay, you get to eat in the kitchy Elvis room.”
