The MidAtlantic Wine + Food Festival held a preview event on Sunday at the Community Education Building in downtown Wilmington.
Known as a A Taste of the MidAtlantic, the event featured samples of food and beverages from area chefs, wineries, distilleries and breweries.
The event precedes the MidAtlantic Wine + Food Festival, which will run from Wednesday, May 13 through Sunday, May 17, 2015. The festival will feature 35 brunches, lunches, tastings and dinners from chefs throughout the nation and overseas.
For more information, visit www.mawff.org or call 302.660.2200 extension 110.
The Sunday event featured 16 food offerings from area chefs, along with wine distilled beverages and a Bloody Mary station. Many items had a brunch theme in keeping with the event that was held between 11 a.m. and 2 p.m. Highlights included:
– Egg Yolk Ravioli with Pancetta and White Wine Sauce from Chef Dan Butler of Piccolina Toscana, Wilmington.
– William Penn Bistro at Penn Farm Chefs Kip Poole and Matt Vaughan prepared “Manhattan” – Short Rib with Purple Cauliflower, Pork Rinds, Pickled Cherries, and Vanilla. The bistro is part of William Penn High School’s culinary program. The high school is in New Castle.
– Pickled Egg Salad on Toast with Lox, Smoked Egg Aioli and Chervil from Chef Doug Ruley of SoDel
Concepts, a multi-restaurant group in Coastal Sussex County.
– Caffé Gelato, Chef Jeovany Valle prepared Crispy Poached Quail Eggs with Crispy Prosciutto, Served on a Toasted Brioche with Hollandaise Sause, Boucheron and Cheese Gelato. The restaurant is on Newark’s Main Street.
– Desserts by Dana, Newark and Chef Dana Herbert featured Peach Cobbler Cupcakes with Bacon Ice Cream.
