SAVOR delectable Mediterranean-themed dishes prepared by talented student chefs... SHOP beautiful works by local artists... SIP spirited drinks...
CONTENTS
4 | Sponsors 6 | Artists 8 | Menu & Recipes 14 | Board of Directors
THANK YOU TO OUR COMMITTEE & VOLUNTEERS! CHAIRS: Sherry Brilliant and Tam DeFer
Regina Alonzo, Helen Boulos, Sonja Brown, Audy Carroccia, Angela B. Case, Amy Chapman, Cindy Collins, Katy Connolly, Annie Coons, Sally DeWees, Gayle Dillman, Kara Dodson, Rachel Harad, Stacy Horowitz, Sue Komins, Shauna McIntosh, Alexia Moutsatsos, Elena Norman, Fredda Pennock, Elizabeth Pierson, Deb Ross, Gina Schoenberg, Janice Tigani, Nancy Wolak
Children & Families First | cffde.org
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THANK YOU TO OUR SPONSORS! SUPPORTIVE SPONSOR
The Laffey-McHugh Foundation EVENT SPONSORS
Capital One DuPont PRINT SPONSORS
Hatzel & Buehler, Inc. M&T Bank SOCIAL MEDIA SPONSORS
DeWees
Investment Consulting Group of Wells Fargo Advisors
WSFS Bank
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A Taste for Art | A Taste of the Mediterranean
THANK YOU TO OUR SPONSORS! VIP SPONSORS
Bancroft Construction Company Connolly Gallagher LLP Craft-Way Kitchens Highmark Blue Cross Blue Shield of Delaware Mark Showell Interiors Morris James LLP Schoenberg Memorial Chapel Sherry Brilliant Seitz Ross Aronstam & Moritz LLP St. Francis Healthcare Wilmington Friends School
Children & Families First | cffde.org
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THANK YOU TO OUR ARTISTS!
PATTI BACKER
Acrylic on canvas & wood | pattimantis@gmail.com | 410-600-5688
MARTY BARNES
Original watercolor paintings of local landscapes, barns, and still lifes. martybarnes@hotmail.com
RACHEL BEVIS
Ceramic Art & Functional Pottery | rachel.bevis@me.com
ANNA BIGGS DESIGNS
AnnaBiggsDesigns.com | Anna@annabiggsdesigns.com | 302-753-4425 Annabiggsdesigns@facebook.com
SHERRY BRILLIANT
Fine Artist Painter and Printmaker | 302-438-9621 | Brilliant6@aol.com
CAROLINE CHEN
Original Oil Paintings | chenpaintings.com | caroline@chenpaintings.com
LINDA DEL PIZZO
Vegan handmade designs by Linda Del Pizzo Townsend, DE | vautevegan@gmail.com
STACY GATTI
Floral Art | stacygatti@gmail.com
MARGARET GIELIS
Papermache Folkart | 302-652-6735 | magpiedesignltd at etsy.com
ROBERT LOTT
Nature, Landscape & Urban Decay Fine Art Photography | justbobimages.com
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A Taste for Art | A Taste of the Mediterranean
THANK YOU TO OUR ARTISTS!
ERIN CASEY McNICHOL Art by Erin LLC | Oils, Acrylics, Watercolor, Mixed Media | artbyerin@icloud.com
SUSAN MEIER JEWELRY
Handmade Jewelry by Susan Meier & Allyson Gracia | 267-418-2121 susanmeierjewelry.com | info@susanmeierjewelry.com
KESA NOMIYAMA
Shego And Hen Handcrafted Jewelry Designed & Produced by Kesa Emi etsy.com/shop/ShegoAndHen | kesaemi@gmail.com
RICK PHILLIPS
Original Oil Paintings | RickPhillipsartist.com | 302-798-1364
KATIE REYNOLDS
Photographer - Portraits & Landscapes | kreynoldsphotography.com katiereynoldsphoto@gmail.com
LISA SABOL
Fused Glass | shegotglass.com | lisa@shegotglass.com | 610-368-6626
PETER SAENGER
SaengerPorcelain.com | 18 Mimosa Drive, Newark, DE 19711 | 302-738-5349 Studio visits welcome; kindly call in advance.
CHIP SAKOVICS
Handmade Wooden Bowls | chip.sakovics@gmail.com
DAVE SONGLE | MILK TRUCK VINTAGE
Reclaimed wood furniture, custom design and home decor milktruckvintage.com | dsongle@yahoo.com | 302-588-2160
LINDA WEST
LBW Ceramics | 302-898-7582 | Westlb00@gmail.com
Children & Families First | cffde.org
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MENU THANK YOU TO OUR PARTICIPATING SCHOOLS!
GREECE Delcastle Technical High School, Chef Mike Mullen
Mini Lamb Gyro with Tzatziki | Vegetarian Moussaka Pork Souvlaki with Greek Salad Relish | Baklava with Cardamom-Honey Ice Cream
ITALY Hodgson Vocational Technical High School, Chef Scott Cave
Roulade of Fresh Mozzarella & Prosciutto, with Basil & Balsamic Reduction Chilled Shrimp Peppernada on Melba Slow Roasted Pork Belly Gremoulada, Polenta & Tomato Jam Zabaione with Berry Compote & Almond Cookie
LEBANON
St. Georges Technical High School, Chef Ralph Freeman
Fatayer Mhammara Turnover with Red Pepper, and Spicy Chick Peas Kofta Lamb Kebabs with Yogurt Sauce and Red Lentil Tabbouleh | Nammoura
LIBYA
William Penn High School, Chef Kip Poole Kronb Mbatan Short Ribs & Cauliflower | Green Tea Infused Barley
Shurba Libiyya Soup Olive Oil Couscous Cake with Crème Fraiche & Date Syrup
SPAIN Howard High School of Technology, Chef Kirk Clemens
Paella | Buñuelos de Yuca Fritters with Pickled Red Onions Paprika Salmon Ceviche | Flan de Sal
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A Taste for Art | A Taste of the Mediterranean
RECIPES THANK YOU TO OUR PARTICIPATING SCHOOLS!
Delcastle Technical High School
Directions for Pastry:
Baklava
Preheat oven to 350 degrees.
Ingredients for Pasty:
Toss nuts with cinnamon and set aside.
1 lb. Walnuts, chopped 1 tsp. ground Cinnamon 1 - 16oz. package Phyllo Dough
Butter a 9” X 13” pan.
Unroll phyllo; cut to the size of the pan and cover with lightly dampened towel to keep from drying out.
1 cup Butter, melted
Line bottom of buttered pan with 2 sheets of the dough; butter with a pastry brush.
Ingredients for Sauce:
Repeat the process 3 more times so you have a total of 8 sheets, layered.
1 cup Water 1 cup Sugar 1 tsp. Vanilla Extract ½ cup Honey
Butter the top layer with brush; sprinkle with 2-3 Tbsp. of nut and cinnamon mixture. Top with 2 sheets of dough; butter and sprinkle with 2-3 Tbsp. of nut and cinnamon mixture. Repeat until nuts are gone. Create top layer with 6-8 sheets of dough using the same method as bottom layer (2 sheets, butter, repeat). For best results, cut with a sharp knife into desired size before baking. Bake for approx. 50 minutes until golden brown.
Directions for Sauce: Boil water and sugar until sugar is completely dissolved. Add vanilla and honey; lightly simmer for 20 minutes. Pour sauce over Baklava as soon as it is removed from the oven; let cool, then serve.
Children & Families First | cffde.org
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RECIPES THANK YOU TO OUR PARTICIPATING SCHOOLS!
Hodgson Vocational Technical High School
Chilled Shrimp Peppernada on Melba Ingredients:
1 cup Red Wine Vinegar
12 Shrimp
½ cup Sugar
12 pcs. Melba Toast
1 tbsp. fresh Parsley, chopped
1 small Red Onion, chopped
2 tbsp. fresh Basil, chopped
1 Red Bell Pepper, chopped
½ cup Olive Oil
2 cloves Garlic, chopped
Salt and Pepper to taste
Directions: Brown garlic in a medium pan with the olive oil. Add chopped onion and bell pepper; cook on low for 8 minutes. Add vinegar and sugar; reduce mixture by ¼. Fold in herbs; set aside to cool. Sauté shrimp in separate pan; cook until done. Season with salt and pepper. Let shrimp cool.
Makes
12
servings
To serve: Place shrimp on melba toast; top with pepper/onion mixture.
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A Taste for Art | A Taste of the Mediterranean
RECIPES THANK YOU TO OUR PARTICIPATING SCHOOLS!
St. Georges Technical High School
Nammoura - Citrus Bars Ingredients for Syrup:
Directions for Syrup:
2 cups Sugar
Place the sugar and water in a saucepan; bring to a simmer, uncovered; cook about 8 minutes.
2½ cups Water 3 Lemons or Oranges or both, sliced thin (about 1 pound)
Add the lemon or orange slices; cook about ten minutes over very low heat. Watch the syrup and if it starts to caramelize, add a bit of water (¼ cup); cool.
Ingredients for Bars:
Store in the fridge until needed up to several days.
3 cups Semolina (preferably half coarse ground, half fine ground)
Directions for Bars:
1 tsp. Baking Soda
Preheat oven to 350 degrees.
1 cup unsalted Butter, melted
Place semolina and baking soda in mixer bowl; add butter then yogurt; mix until the consistency is thicker than pancake dough.
¼ cup granulated Sugar (optional)
Cover and let the dough rest all day.
2 cups full-fat plain Yogurt 1 tbsp. Orange Blossom Water (or other flavoring) 2 or 3 Tbsp. Oil
Place dough in greased 9” square pan. Bake the Nammoura for about 35 minutes until golden brown. Remove from oven and pour the syrup over the entire thing. To serve: Garnish with the citrus slices if desired. Cool and serve.
Makes
24 bars
Children & Families First | cffde.org
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RECIPES THANK YOU TO OUR PARTICIPATING SCHOOLS!
William Penn High School
Directions:
Kronb Mbatan Short Ribs
Preheat the oven to 325 degrees. Season ribs with salt and pepper on both sides. In a wide stockpot, deep enough to submerge the ribs, combine the first 11 ingredients and 2 Tbsp. of the orange juice.
Ingredients:
Bake the short ribs, covered, for about 3-4 hrs. or until the meat is tender and falling off the bones.
5 lbs. Beef Short Ribs,
Remove ribs from the liquid, cover to keep warm and set aside.
cut into 4 oz. portions
Increase the oven temperature to 425 degrees F.
1 cup Tomato Puree ¼ cup Soy Sauce ¼ cup Rice Wine Vinegar 3 cloves Garlic, peeled and smashed 1 (5 in.) stalk Lemongrass, halved and smashed
Scrape the fat off of the cooking liquid and discard. Place the remaining liquid in a saucepan; set stockpot aside. Add the hoisin sauce to the liquid; bring to a boil over mediumhigh heat and reduce it to about 1¼ cups (about 15 minutes). Strain the liquid through a fine sieve; stir in the remaining orange juice and the lemon juice. Return the short ribs and sauce to the stockpot, coating the ribs with the sauce. Bake for 10 minutes, until heated and glazed.
½ tsp. Turmeric ½ cup Light Brown Sugar 1 qt. Water ½ cup Green Onion, sliced ¾ tsp. Crushed Red Pepper ¼ cup fresh Orange Juice ¼ cup Hoisin Sauce 2 tbsp. fresh Lemon Juice
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A Taste for Art | A Taste of the Mediterranean
RECIPES THANK YOU TO OUR PARTICIPATING SCHOOLS!
Howard High School of Technology
Salted Caramel Flan Ingredients: ¾ cup Sugar 1½ cup Milk 1 - 14oz can Sweetened Condensed Milk 3 Eggs 4 Egg Yolks 2 tsp. Vanilla Gray Sea Salt or Kosher Salt
Directions: Preheat oven to 325 degrees. Place six, 6-ounce custard cups at least ½ inch apart in a 3-inch deep baking pan; set aside. Caramelize sugar: Cook ½ cup of sugar in a large skillet over medium-high heat, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted; stir as needed with a wooden spoon. Working quickly, pour syrup into custard cups; tilt cups to distribute caramel evenly over the bottoms. Set aside. In a medium saucepan, combine remaining ¼ cup of sugar, the milk, and the sweetened condensed milk; cook and stir over medium heat until mixture is simmering. Remove from heat. In a large bowl, whisk eggs and egg yolks until combined; gradually add milk mixture, whisking well; stir in vanilla. Strain through a fine mesh sieve into a pitcher; divide among custard cups. Pull out oven rack; set pan with cups on the rack. Slowly and carefully pour hot water around the cups until it reaches halfway up the sides of the cups. Slowly slide rack back into the oven. Bake flans for 65 to 70 minutes or until barely set in the centers. Place pan on a cooling rack. Let flans cool in the hot water for about 1 hour. Remove, cover and chill for at least 2 hours.
Makes
6
servings
Children & Families First | cffde.org
To serve: Run a small knife around the edges of one cup; quickly turn cup over a plate; shake plate and cup to release the flan; scrape excess caramel from the cup, over the flan. Repeat. Sprinkle each with salt.
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BOARD Children & Families First’s Board of Directors
OFFICERS
Jennifer B. Jonach, Chair Katy Connolly, Vice Chair Barbara S. Ridgely, Ed. D., Secretary Peter A. Hazen, Treasurer Paul L. McCommons, Assistant Treasurer
BOARD
Sandra H. Autman Jessica C. Bain Andy Brandenberger, Ed.D. Sherry Brilliant Don C. Brown P. Clarkson Collins, Jr., Esq. Thomas P. Collins, Esq. Sally DeWees Gayle Dillman Veronica O. Faust, Esq. George W. Forbes III N. Christopher Griffiths, Esq. Nancy Karibjanian James G. Klabe, Jr. Leslie R. Kosek Ellen K. Levin Anthony J. Lewis Casey E. McCabe Shauna B. McIntosh, M.D. James H. McMackin III, Esq. Julie A. Metz Wilma Mishoe, Ed.D. Heather A. O’Connell Emily C. Polito, CFA Kim Zeitler Robbins John F. Schmutz, Esq. Gina S. Schoenberg, Esq. Janice Rowe Tigani, Esq.
ADVISORY BOARD Angela B. Case Mary Jo Chandler Karen D. Doherty Megan T. Goeller Ted Kaufman Pauline D. Koch Hon. Jane P. Maroney Robert R. Meade Stephen M. Mockbee Elizabeth T.B. Pierson Joanne K. Sundheim, Esq. K. Jean Williams
HONORARY BOARD Carol Harlan Aastad Max S. Bell, Jr., Esq. Joan McD. Connolly Dr. Lozelle J. DeLuz Glenn M. Engelmann, Esq. Gloria S. Fine Carol A. Gausz Larry D. Gehrke James H. Gilliam, Sr. Edward W. Goate, Ph.D. Susan A. Herrmann Hon. Mary M. Johnston John W. Land Stephen R. Permut, M.D. June Jenkins Peterson David B. Ripsom, Esq. Gilbert S. Scarborough III Barbara F. Soulier
CEO
Leslie Newman
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October 3, 2015 Oberod Estate | Wilmington, DE Our 2nd annual Oberod 5K Trail Run kicks off our Run Fest Weekend with a unique course that is exactly 5 kilometers of off-road grass trails with 400 foot elevation climbs, rolling hills, and gorgeous views. All levels of runners and walkers are welcome and encouraged to participate.
October 4, 2015 Oberod Estate | Wilmington, DE We close Run Fest Weekend with our 1st annual Splatter DashTM –the first colorful run to hit New Castle County, Delaware. Start out as a blank canvas...end up as a colorful work of art, covered in a rainbow mix of beautiful colors. Seven color stations line our route on the beautiful Oberod Estate where you will be splattered in color from start to finish! This fun run is open to all ages.