Develop your kitchen confidence with expert chefs from the comfort of your own kitchen. This cook-along event brings together Delaware’s most talented chef, baker, mixologist and YOU, via exclusive online access. All you need is your kitchen, a friend and a screen to enjoy this energetic event that covers everything from seasonal cuisine to must-know skills. Experience cooking and eating together with hundreds of food lovers from across the state while supporting the Food Bank of Delaware’s Culinary School Scholarship Program.
When: Thursday, March 31, 2022; Log on at 6PM
Ingredient Box Pickup: Wednesday, March 30 from 11AM-2PM OR Thursday, March 31 from 12PM-4:30PM (available in Newark and Milford)
Tickets: $75 (serves 2)
Price includes an ingredient kit to make dinner, dessert and cocktails, along with exclusive online event access.
THANK YOU, SPONSORS!
Proceeds benefit The Culinary School at the Food Bank of Delaware
THE EVENING’S MENU:
Dinner: Presented by Chef Robert Lhulier of Snuff Mill Restaurant and Butchery
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Skillet Seared Ribeye Steak- roasted garlic, string beans with shallots, Cafe de Paris butter
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Ricotta Gnocchi with Spring Asparagus, Shrimp, Meyer lemon zest, leeks and basil
Dessert: Presented by Chef Maddie Sutton
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Sticky toffee pudding with brown butter toffee sauce
Specialty drinks: Presented by Mixologist Sasha Winterling of Breakthru Beverage Group
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Garden to glass cocktails featuring Food Bank Farm herbs
