Taste of Newark a culinary, financial success

Taste of Newark  played host to  1,000 people enjoying the culinary offerings of Newark’s restaurants and sampling some of the best wines that area distributors and wine shops have to offer. “This was the best Taste ever,” says Mayor Vance Funk, founder of the event.  “It really showcases why Newark has become the premier location to wine and dine in the area.”

The year’s  special guest, Chef Jason Viscount from Bricco Restaurant in Harrisburg, Pa. treated guests to his Camelot Valley Ricotta Gnocchi cooking demonstration featuring mushrooms from Kennett Square. “Chef Jason is a very special person. His knowledge of ingredients and cooking techniques is incredible and we were very fortunate to host him at Taste of Newark,” Funk said.

The “Iron Chef”-style Battle of the Chefs showcased some of Newark’s finest chefs pitted against each other to creat the most delicious and creative dishes using oxtail, the secret ingredient. Home Grown Cafe owner and Executive Chef Eric Aber along with Brian Mackey won the battle against Chef Andy Matulaitis and Jesse Jones of the Stone Balloon Winehouse, Chef Chantell Orellana and Jeff Brittingham of the Courtyard Newark at the University of Delaware, Chef Ryan German of Caffe Gelato Restaurant, Chef Rich Colliss of Cucina Di Napoli, Chef Jeff Matyger of the soon-to-be open Taverna Restaurant. Aber and Mackey won by two points with their marinated oxtail soft tacos.

Monies raised by the Taste of Newark are donated to Newark organizations including the Downtown Newark Partnership (DNP), University of Delaware’s Hotel, Restaurant, and Institutional Management (HRIM) School, UD Cheerleaders, and the Newark Symphony Orchestra.

This year’s event raised nearly $70,000. After the bills are paid, DNP and HRIM will receive approximately $25,000 each and UD Cheerleaders and Newark Symphony Orchestra will receive approximately $1,000 each. The balance will go to the Newark Arts Alliance for their role in the silent auction.