Do Good—Drink Beer
If you haven’t tried them yet, get to the beer store for one of 16 Mile Brewery’s limited-edition ales, Collaboration Brews for a Good Cause. There are three, as there will be every year, and $5 from the sale of every keg goes to a local charity. Your beers:
Delaware Oyster Stout benefits the Partnership for the Delaware Estuary.
Hot Fudge Sundae Stout benefits the Delaware River & Bay Lighthouse Foundation.
Riverside Docks Maple Porter—soon to come—will benefit a food kitchen in Wilmington (TBA).
Collaboration Brews not only help worthy causes, they allow the brew crew at 16 Mile to stretch a bit creatively. The brewery’s regular ales are produced using the traditional four ingredients—barley, hops, malt and water—in traditional English style. Collaboration Brews incorporate other ingredients. Delaware Oyster Stout is brewed with oysters from Delaware Bay and cherrywood-smoked malt. Hot Fudge Sundae uses cocoa nibs, vanilla and local cherries. Riverside Docks, still in the works, will be made with maple syrup. The results are well worthy of your attention. And each brew is developed with a guest collaborator: beer judge and author George Hummel on Oyster Stout; craft beer revolution leader Pete Slosberg, founder of Pete’s Brewing Company (Pete’s Wicked Ales), on Hot Fudge Sundae; and locally famous Brian Finn, head brewer for Iron Hill Brewery, a winner of many medals at the Great American Brew Festival. So try the beer, and look for nifty tangents like ice cream made from the Hot Fudge Sundae wort. Leave it to King’s Homemade Ice Cream of Lewes to help out on that. You can also sample the Collaboration Brews—and the delicious regulars— at 16 Mile. 16milebrewery.com
You’ll want in on this: The next installment of the Premier Wine & Spirits Chef Tasting Series happens May 2 at Premier Wine & Spirits on Limestone Road. This month features the extraordinary culinary team from Stone Balloon Winehouse in Newark, chefs Andy Matulaitis and Jesse Jones. Their menu:
Begin with an amuse bouche of Deviled BLT: egg, porkbelly, endive, tomato and an aioli of bacon fat. Enjoy with Gruet Brut Sparkling.
Course one: sausage of smoked scallops with white chocolate-corn pudding, red pepper escabeche and leaves of Brussels sprouts. It’s accompanied by Domaine des Dorices Muscadet Sevre.
Second course: a monkfish tamal with pickled-tomato salad and jalapeño-cocoa butter infusion. Ratzenberger Riesling Kabinett Halbtrocken.
The main event: crepes of duck confit and local goat cheese with a salad of grilled peaches and fennel in Shiraz vinaigrette. Savor with Ram’s Leap Shiraz.
For dessert: Gorgonzola cheesecake with grape chutney and cocoa nib. It deserves a fine Port, like Down’s Late Bottled Vintage.
Tempted? Ticket sales will be donated to Faithful Friends Animal Society in Wilmington, chosen by the chefs. The next event in the series features Red Fire Grill & Steakhouse on June 6. Premierwinespirits.com
Olé Tapas Lounge and Restaurant in Newark, best known for its authentic Spanish tapas, is in the midst of a 10-day celebration of Latin American food. Featured dishes include ceviche de camarón from Ecuador, empanada Chilena from Chile, chicken with rice from Puerto Rico, fish soup from Peru, bistec de palomilla and ropa viejo from Cuba, churrasco from Bazil and a host of traditional sides, plus tropical drinks and wines from South America. These aren’t food you’ll find every day, so get there if you can. You have until May 6. 224-9378, oletapaslounge.com
We made a big deal of Delaware’s James Beard Foundation Award nominees a few weeks ago for good reason—it’s a very big deal. Say tuned to find out if Sam Calagione of Dogfish Head Craft Brewery in Milton, a finalist for Outstanding Wine and Spirits Professional, becomes top dog. The foundation is a national professional nonprofit that promotes culinary arts by honoring chefs, wine pros and others at annual award ceremonies and by providing scholarships. The James Beard Foundation Awards are the Oscars of the profession, a recognition of the best in the business. Winners to be announced May 4 and May 7. We wish Sam all the best. Hit dogfish.com/contact-us.htm. (They read the comments. They really do.) jamesbeard.org
This is the kind of food writing that really whets our appetite: “Executive chef John Jones’ menu is everything a rock club needs: It’s approachable, it’s casual, but doused with little next-level flourishes that make his burgers blossom and sandwiches shine. Several entrées stood out, too… His WCL burger dripped tantalizingly through a buttery brioche bun, as a creamy mixture of caramelized onions and sliced mushrooms oozed down the sides. The bracing pungency of local ’shrooms balanced nicely against the thwack of crispy peppered bacon.” Find out why dining critic Matt Amis liked The World Cafe Live at the Queen so much. Your Insider will back him up on that burger. It’s a masterpiece. Click here.