The Delaware Burger Battle was on a roll in 2019, a year when the event sold out for the first time in its history. Then came Covid-19 and two years of cancellations.
The event will stage a return for the ninth time in August, according to founder JulieAnne Cross. The location is Wilmington’s, Rockford Park
In green-lighting the fund-raiser, Cross said she has seen expressions of interest from restaurants and a need to aid charities. Proceeds from the all-volunteer event go to the Food Bank of Delaware and the ProStart education and training program of the Delaware Restaurant Association.
During its history, the battle has raised $83,000 for nonprofits. It also brought recognition to chefs and restaurants that came up with tasty burgers.
Click here for a link for ticket purchases. The early bird price is $48 for all the burgers you can eat, as well as a selection of adult beverages. Designated drivers pay less and kids to get in for $13.
Bethany Brewing opens in Ocean View
Bethany Brewing has opened its doors, but you’ll have to wait a little longer to sample its creations.
For now, beer will come from Delaware’s many craft brewers, due to delays that come with new business openings and the regulatory and production complexities.
The brewery is actually located in Ocean City, outside Bethany. However, the Ocean View name was taken by a brewery-restaurant operated by Coastal Delaware restaurant group SoDel.
Bethany Brewing is a venture founded by brewing enthusiasts.
The brewery will feature food trucks and a tap and sampling room.
Click here for the home page.
Bardea Steak menu unveiled
Even if your dining budget is struggling with inflation, the recently released menu of Bardea Steak is worth a look.
The newly opened restaurant on Wilmington’s Market Street near the original Bardea labels tself as the Meat Kingdom and the menu bears that out. An imaginative selection of sides and appetizers will draw foodies and perhaps food critics to Market Street.
The Vogue Magazine website earlier listed Bardea Steak as one of the most anticipated restaurant openings this year.
Forget the usual shrimp cocktail and lettuce wedge. Instead, you will find such things as goat birria, elk skewers, and kangaroo chili.
The menu features steak by the ounce, with a quick calculation showing a nice-sized porterhouse running $100.
While a steak will put a dent in the wallet, owners took a cue from the original Bardea’s menu, which encourages sharing. Options for the table include splitting a steak, Pekin (correct spelling) duck, rabbit, and bass.
The menu also includes a description of featured cattle breeds. One surprise is the Holstein (that massive dairy cow) as a source or rib steak and picanha, a popular feature at Brazilian and Argentinian steakhouses.
