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

Barley Salad with Spring Peas, Olives, Feta & Mint

Carrot & Red Cabbage Slaw

Chipotle-Stout Barbecue 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