Welcome to Home Skillet, where the food pyramid is just totally messed up. Here’s what is going on this week:
Now: What’s the best way to promote healthy living? With ice cream! Well, kinda. To explain: Sweet Lucy’s Ice Cream Shop, the heavenly Wilmington parlor and purveyors of the awesome Flying Elvis, is teaming with Girls on the Run NCC, a great organization that builds self-esteem through running events and the like.
Sweet Lucy’s (and its supplier, Woodside Farms Creamery) has unveiled a tasty new flavor this month called Girl Swirl. One hundred percent of the profits from Girl Swirl during the month of May will go to Girls on the Run.
Girl Swirl (which I think debuted on Making the Band: Season 3) is a combination of key lime sherbet and strawberry chunks. Sounds perfect for those warm evenings.
So head to Sweet Lucy’s (3201 Concord Pike, Wilmington, 540-0450) between now and Sunday and get yourself some Girl Swirl.
Thursday, May 28: You guys know how to suck the head? Best learn before you head to the Swamp Series Thursday night, a live music benefit and crawfish boil for the Light Up the Queen Foundation.
Twenty dollars gets you all-you-can-eat access to boiled crawfish, sausage, corn and potatoes from 5:30 p.m. and 7:30 p.m. Head to the Crosby Hill Building at 605 Market Street. Get Ur tickets here.
A bit later on that night, real life Louisiana bluesman Tab Benoit will perform. (Note: tickets for the performance are separate from the crawfish boil, and will run you another $20.)
Light Up the Queen is of course a non-profit dedicated to the revival of the Queen Theater in Wilmington. For more, click here.
Friday, May 29: Beer? At the fanciest digs in town? Well I never. Believe it: The Brandywine Room at Hotel du Pont this Friday will feature a five-course dinner paired with beers from our local wacky brewers at Twin Lakes, beginning at 6:30 p.m. A chance to dine on roasted yard bird and much more will cost $65 per person, including gratuity and valet parking. For reservations, call 594-3154.
Here’s a glance at the complete menu and beer pairings:
First Course: Cedar plank wild salmon with pilsner-made honey-whole grain mustard vin blanc…Paired with Route 52 Pilsner
Second Course: Oven-roasted yard bird with Greenville Pale Ale and garlic cloves, sweet and hot pepper purees…Paired with Greenville Pale Ale
Third Course: Grilled filet mignon, Caesar Rodney Golden Ale twisted BBQ sauce and “hopped” corn muffin…Paired with Caesar Rodney Golden Ale
Fourth Course: Five-cheese mac & cheese topped with fried hops flavored with truffles, celery salad…Paired with Winterthur Spring Wheat Ale
Fifth Course: Flourless chocolate cake and stout ice cream, macerated strawberries with espresso beans…Paired with Tweeds Tavern Stout