Click on the image below to view as a PDF This Week’s Top Headlines Include: Headlines fondue. opens in Penny Square Culture Mispillion Brewing and museum partner for tax day event Culinary school students learn to make sweet treats from expert Business Red-e-Bins offers unique spin on dumpster options KSI Receives Generous Grant from Helen D. Groome Beatty Trust Government …
Students at the Food Bank of Delaware Culinary School learned to make donuts from scratch at the hands of champion pastry chef Dru Tevis recently. Tevis, corporate pastry chef at SoDel Concepts, demonstrated how to create taste-tempting treats while answering questions from students. In addition, Tevis provided students with opportunities to handle the dough, fry the donuts and finish them …
On a November afternoon, Hari Cameron was making dough with a new type of flour. “I’m always working on stuff,” the Rehoboth Beach resident explained, putting the mix aside to take a phone call. That’s because the James Beard-nominated chef is a consultant for a kitchen equipment company, and he’s worked with Think Rice, which supports American rice growers. But …
