The Menu
In honor of visiting Nashville-based Grammy winner Billy Dean, the Food Bank of Delaware’s Culinary School, under the watchful supervision of Chef Instructor Tim Hunter, is cooking up a selection of upscale Southern barbecue items sure to please!
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 |
Barbecue Beef Sliders |
Grandma's Sunday "Cold" Fried Chicken |
Carolina Pulled Pork Slider |
The Sides
Fire-grilled Asparagus & Pepper Salad
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Barley Salad with Spring Peas, Olives, Feta & Mint
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Carrot & Red Cabbage Slaw
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Chipotle-Stout Barbecue Beans
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Sweet Corn & Jicima Salad
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Charred Tomato & Blue Crab Salsa
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Pasta Salad with Smoked Chicken, Toasted Pecans & White Balsamic Vinagrette
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Roasted New Potatoes with Shaved Parmesan, Olive Oil & Fresh Herbs
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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
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Pepsi & Mountain Dew
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Snapple Ice Tea
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Bottled Water & Other Soft Drinks |