The Menu, the Chef
In honor of visiting Nashville-based Grammy winner Billy Dean, the Food Bank of Dela
ware’s Executive Chef Noah Mathay and his crew are cooking up a selection of upscale Southern barbecue items sure to please! Chef Mathay oversees the daily operations of the Culinary School at the Food Bank of Delaware. With more than ten years of culinary experience, six as an executive chef, he formerly served as head chef at Eclipse Bistro in Wilmington and Fieldstone Golf Club in Greenville. He also held positions at Fusion and the Cultured Pearl in Rehoboth Beach. Chef Mathay brings industry experience and connections that are invaluable to students and the program. A native Delawarean, Noah is a 1997 graduate from the Academy of Culinary Arts in Mays Landing.
The Starters
Summer Gazpacho Shooters |
Mini Turkey Corndogs |
Grilled Swordfish & Mango Skewers with Lime & Cilantro |
The Mains
Chef Rob's Sweet & Smokey Mesquite Ribs |
Beer- & Cider-Braised Chicken-Apple Sausage with Caramelized Onion |
CJ's BBQ Beef Sliders |
Grandma's Sunday "Cold" Fried Chicken |
Carolina Pulled Pork Slider |
The Sides
Fire-grilled Asparagus & Pepper Salad
|
Barley Salad with Spring Peas, Olives, Feta & Mint
|
Carrot & Red Cabbage Slaw
|
Chipotle-Stout BBQ Beans
|
Sweet Corn & Jicima Salad
|
Charred Tomato & Blue Crab Salsa
|
Pasta Salad with Smoked Chicken, Toasted Pecans & White Balsamic Vinagrette
|
Roasted New Potatoes with Shaved Parmesan, Olive Oil & Fresh Herbs
|
The Sweets
Peach & Apple Tumble with Brown Sugar & Granola |
Buttermilk Biscuit & Summer Strawberry Shortcake with Maple-Vanilla Creme Fraiche |
The Sips
Dogfish Head Beer ("the Official Brew of the Bash") on tap
|
Pepsi & Mountain Dew
|
Snapple Ice Tea
|
Bottled Water & Other Soft Drinks |
