Seafood — what would Coast Day be without it? Join us for this year’s seafood culinary presentations, annual crab cake cook-off, and more tasty delights that celebrate the bounty of the sea. Coast Day will be held on Sunday, October 5, at the University of Delaware’s College of Marine Studies campus in Lewes.
Culinary presentations will begin at 11:45 a.m. in the Pilot Room of the Virden Center. First on the menu is Guy Simmons, a certified clam chef for Mid-Atlantic Foods, Inc., in Pocomoke City, Maryland. He will show how clams and clam broth can be used to enhance the flavor of low-fat seafood dishes in “Clams in the Cupboard.” At 1:00 p.m., Tameka Crawford, owner of Tameka’s Homestyle Eatery and Catering in Dover, will prepare her favorite meal, using her own unique recipe for fried fish. Her presentation is “Fried Seafood by Tameka — A Special Homestyle Recipe.”
At 2:15 p.m., Gunnar Roe, from the Grill Meister, Inc., in Galena, Maryland, will demonstrate his award-winning grill, the GrillMate 2000, in “Grilling Seafood 101.” The GrillMate 2000 won first place for Best New Barbecue Speciality Product and a 2003 Award of Excellence from the National Barbecue Association. The final course will be prepared at 3:30 p.m. by Bruce Mead, chef at Cafe Azafran in Lewes, who will present “Ancient Traditions, Modern Twist: Seafood with Mediterranean Toppings” featuring local fresh fish.
In Cannon Lab, Room 203, Tako, the Octopus, will take a light-hearted approach to food preparation in “Deep Fried, Live! Culinary Comic Relief” by 8Legged Entertainment. Sit and relax while Tako shares cooking tips in a series of seven cartoon filmstrips. The filmstrips are approximately 10 minutes long and will play continuously from 11:30 a.m to 4 p.m.
Under the seafood tent, the fourteenth annual crab cake cook-off will begin at 11 a.m. Don’t miss the excitement as the finalists prepare their special recipe in their quest to make “Delaware’s Best Crab Cakes.”
“The finalists usually have so much fun that they will often try again the following year with a new recipe,” says Doris Hicks, who organizes all the seafood-related activities at Coast Day. “This year, one of our finalists is from San Francisco. She is returning for the second year in a row and will join her sister, who just missed being a finalist last year.”
Judging takes place at noon, and the winners will be announced at 1 p.m. The judges will be Jo Dryden, first-place winner in last year’s cook-off; John McDonald, wine columnist for the Cape Gazette; and Jeanie Harper, from Dawson’s Seafood inWilmington.
Be sure to bring your appetite — a large variety of seafood will be available for purchase including crab cakes, seafood soups and chowders, clam and oyster fritters, English-style fish ’n’ chips, shrimp salad, crab-cake and soft-shell crab sandwiches, and seafood platters. Seafood vendors will include Dewey Beach Services, Fast Freddys Frank’s, Festival of Foods, First State Chefs Association, Frankford Fire Department, Greenwood Lions Club, Grillin’ Joes Restaurant, Guff’s Country Grill, Mid-Atlantic Foods, Inc., and Tameka’s Homestyle Eatery and Catering. Non-seafood items also will be available.
The annual Seafood Chowder Challenge features a friendly competition between the First State Chefs Association and the Delmarva Chefs and Cooks Association. Visitors will be invited to sample a 2-ounce portion of each association’s chowder and then vote for their favorite. Clams, donated by Mid-Atlantic Foods, Inc., will be the featured seafood in this year’s chowders.
Admission to this educational and fun-filled event is free; parking is $2. For more information, contact the UD Marine Public Education Office at (302) 831-8083, or visit the Coast Day Web site at www.ocean.udel.edu/CoastDay.