Welcome to Home Skillet, a food and wine blog that doubles as a Hall and Oates impersonator. Here are your events for this week:
Wednesday, July 14: Dewey Beach will join forces Wednesday with Bethany Blues and the Center for the Inland Bays for Delaware Coast Gulf Aid—an educational event and benefit concert for the Louisiana Gulf Coast.
From Dagsworthy Avenue in Dewey beginning at 5:30 p.m., enjoy live music, great food from local restaurants—including Bethany Blues, The Lighthouse, Grotto Pizza, Louie’s Pizza, Henlopen City Oyster House, Woody’s, Gary’s Dewey Beach Club, Espuma and Fisher Bay Gourmet—plus kid’s activities, and more. Word is Governor Jack Markell will make an appearance, too.
One-hundred percent of the funds raised will go to assist in the response, recovery and restoration of the Barataria-Terrebonne National Estuary Program (BTNEP) in Louisiana via the Delaware Center for the Inland Bays. Parking will be provided for free by the Town of Dewey.
Cost for this great event is $25 for people 21 and over, $10 for those under 21 and free for kids under 12. Click here for more.
Wednesday, July 14: There seems to be no shortage of demand for Frank Sinatra impersonators these days. Just ask Sean “Sinatra” Reilly, who makes his living around Wilmington and beyond “being” Frankie.
People seem to love it—but do they love it enough to experience three Frank Sinatras in one night?
That’s the crux of the Eighth and Union Dine-Around on Wednesday night. Three restaurants situated at that Wilmington intersection—Union City Grille, Ristorante Pomodoro and Walter’s Steakhouse will each host three-course prix fixe dinners, with three Frank Sinatra tribute acts (Sean Reilly, Peter Scott Ruben and Bryan Clark) wandering from restaurant to restaurant to croon. And here’s the kicker—all three performers will join forces after dinner for a Frank Sinatra super-band jam session at Union City.
Reservations cost $60 per person and dinner starts at 6:30 p.m.
Here’s a peak at Union City’s special menu for the night:
Starter:
Local Garden Gazpacho
with blackened shrimp, radish and avocado
Main:
Pan-Roasted Crab Cake
over charred corn, tomato, basil and pine nut rice
with saffron nage
or:
Grilled Flat Iron Steak
with cucumber, red onion and heirloom tomato salad, crumbled
bleu cheese and truffled Yukon gold potato salad
Dessert:
Summer Stone Fruit Cobbler
cherry, plum and nectarine cobbler baked with
brown sugar and cinnamon biscuit topping
