From the editor

Giving your guests a taste of Delaware

Whenever I tell someone what I do for a living, I’m met with an onslaught of bridal questions. And every bride has a different concern, from wondering what my favorite reception hall is to wondering how to handle the ongoing fued between Uncle Lester and Aunt Louise. But everyone asks what my favorite part of the job is. Fortunately, it’s an easy question: I love creating details inspired by Delaware that brides can recreate at their own wedding.

As residents of the First State, we’re lucky enough to be wedged between the Atlantic Ocean and the major cities of Philadelphia, Baltimore and Washington D.C. Yet no matter what town you call home, you’re never more than 15 miles or so from a farm. All of that means we’ve got some of the freshest seafood and produce you could hope for and some of the most inventive, cosmopolitian chefs who will create a divine dish.

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In this issue, I brainstormed with four local chefs to showcase hors d’oeuvres that have a distinctly Delaware flavor (please note that when I say “I brainstormed,” I mean the chefs brainstormed).

They came up with some delicious creations that feature traditional mid-Atlantic seafood (crabs or oysters, anyone?) and locally grown produce like mushrooms and asparagus. The results aren’t just a delight for the tongue, but a feast for the eyes. Turn to page 15 for ideas for your own wedding.

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The other part of my job that I love is hearing from local brides. Tell me about your wedding. I want to know what made your day special. Send an email to me at And while you’re at it, send in a few of your favorite wedding shots. We just might be able to use them in the magazine.

Our Best of Delaware Elimination Ballot is open through February 22!

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