Festivus for all of Us
Here’s the big news: the 2014 MidAtlantic Wine + Food Festival will feature 42 food, wine, beer and spirits events across the state May 14-18. You know the event, the one that pairs local talents with celebrated chefs and winemakers from around the world in creating some of the most memorable meals ever. Festival founder and board president Ajit Matthew George expects that 46 local and regional chefs, as well as local culinary students, will share kitchens with visiting chefs from six continents. Winemakers will be on hand at most events to talk about their wines, and regional products such as craft beer, small batch spirits, seafood and seasonal produce, will also be featured at a number of events. “Our purpose is to be the premier food and wine event of the MidAtlantic featuring international vintners and chefs in collaboration with our local talent, to bring tourism to Delaware and to increase awareness of our cultural assets,” George says. “The festival organizers expressed their pride in offering something for every taste, from the most discerning wine enthusiasts and gastronomes to those just starting to explore the world of gourmet food, fine wines, premium spirits and craft beers.” As usual, it promises to be one great event. Tickets are on sale now. 660-2200 x 105, mawff.org
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Two Stones Times Three
“Are you guys beer drinkers? Because we have a lot of beer.” At Two Stones Pub, the “Are you a beer drinker?” question—posed by servers before each meal—is largely rhetorical. Proprietor Michael Stiglitz, the corporate chef behind The Pickled Pig Pub, is a bit of a beer nut, to put it Bud Light-ly, and his Two Stones Pub is a literal shrine to ales and porters: “Come worship at the beer temple,” reads his takeout flyer. Flung in each corner of his cozy pub are Buddha statues, content smiles played across their faces and beer bellies hanging proudly. If you are even remotely interested in craft beer, this is your Shangri-La. And that’s why we are so happy about the opening of 2SP No. 3. First came Newark. Then North Wilmington. Now, there’s Kennett Square (843 E. Baltimore Pike). Visit when you can. Till then see here what dining critic Matt Amis wrote about the first location when it opened. (610) 444-3940, twostonespub.com
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Happy Harry’s
“Harry’s was never meant to be the hottest restaurant on the planet,” says owner Xavier Teixido. “We wanted to be the center of the community.” And so it is. Kids who once dined at Harry’s Savoy Grill in North Wilmington with their parents are now booking their weddings at Harry’s Savoy Ballroom. It’s a testament to the place’s consistency and broad appeal. When it opened, Harry’s gave north Wilmington something wholly new—a big city-feeling place that served classic food such as clams Casino and prime rib with classic drinks like martinis, as well as dishes that were on the cutting edge. And though the cutting edge is continuously redefined, that is what Harry’s offers still. Which means it’s one place that truly offers something for everyone. All this month, Harry’s Savoy Grill in North Wilmington is celebrating 25 years in business with a special meal: Caesar salad, 10-ounce prime rib and creme brulee for $25.25. More for the party: a list of 25 bottles of wine for $25. To name two: Murphy-Goode Chardonnay and Veramonte “El Caballero” Cabernet Sauvignon. 475-3000, harrys-savoy.com
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Stress Less
The answer to all our Thanksgiving dilemmas: Root Gourmet. If you’re anywhere near the beach and in need of The Meal, Root is offering various options for parties of all sizes at all prices. Order by Nov. 23 for Nov. 27 pickup. There are fruit and cheese platters, various homemade soups, like roasted tomato and white bean, and appetizers such as olive tapenade. Desserts include homemade pies—delicious pumpkin and seasonal apple, to name two—as well as cookie trays. The Thanksgiving Feast serves 1 to 12 for $179, which includes a whole roasted natural turkey, sage stuffing, mashed potatoes, butternut squash puree, green bean almondine, cranberry sauce and bread. You can buy a feast for smaller groups, too. Less stress? You bet. Hide the containers—no one will ever know you farmed out the prep. 727-5664, rootgourmet.com
