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
Skillet Seared Ribeye Steak- roasted garlic, string beans with shallots, Cafe de Paris butter
Ricotta Gnocchi with Spring Asparagus, Shrimp, Meyer lemon zest, leeks and basil
Dessert: Presented by Chef Maddie Sutton
Sticky toffee pudding with brown butter toffee sauce
Specialty drinks: Presented by Mixologist Sasha Winterling of Breakthru Beverage Group
Garden to glass cocktails featuring Food Bank Farm herbs
Pictured: Lupo Italian Kitchen Sous Chef Sam “Rusty” Russell and Ny Cunningham We recently caught up with Milford culinary alumna, Ny Cunningham, to see what she’s been up to since graduating! Tell us a little about yourself: I have five children, ages 3 to 26. I spent 20 years in the corporate world before I…
Eight students start new careers in the culinary field
Tears and cheers filled the room as family, friends, community dignitaries, Food Bank staff, supporters and others joined to celebrate the accomplishments of the combined Newark and Milford culinary classes! Eight students overcame both personal and pandemic challenges to successfully complete the 14-week training program. The graduates include: Jacob Armstrong Allen Burke Vernon Dixon Cynthia…
Jacob Armstrong currently works in a kitchen, but wanted to expand his knowledge and skillset to become an asset to his employer. The Culinary School at the Food Bank of Delaware was the perfect place to further develop his skills. “I felt I could help out my chef a little bit more if I were…
Laid off; culinary training program opens door to new career opportunities
Like millions of Americans, Jackie Toner was laid off from her job when the COVID-19 pandemic hit in March 2020. She was employed at a local casino as a craps and black jack dealer. To help make ends meet, she started using the Food Bank of Delaware’s monthly drive-thru mobile pantries. “I became familiar with…
Culinary training adds professionalism for at-home cook
Three years ago, Cynthia Neal became ill and was no longer able to work. “If I had never gotten ill, I’d still be working,” she points out. After learning online about The Culinary School at the Food Bank of Delaware, she decided it was time to pursue a new opportunity. She entered the program with…