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Blues and Beyond Expo held
Bethany Blues catering staff gathered around a big B are (l-r) Sandy Sanchez, pastry chef; Andrew Boyle, catering chef; Kathy Callahan, director of catering; and Jessica Nathan, director of operations.
May 30, 2017
Tina and Bill Hiett browse the pastries they might use for their upcoming wedding.
Bartender Jason Bedard slices pork stuffed with mango and andouille sausage for Dina Hollingsworth from Camp Arrowhead.
Vendors socializing at the expo are (l-r) Gregg Breeding, Boardwalk Entertainment owner; Chris Parziale, Casa Amici owner; and Riannon Honey, event planner.
Rick Hollingsworth, right, from Camp Arrowhead samples the seafood station managed by General Manager Strohn Edwards.
The Men in Black Wedding Officiants are ordained minsters who perform many types of weddings throughout the Mid-Atlantic region. Shown are the reverends Michael Carroll, left, and Ken Warne.
Having fun at the Expo are (l-r) Joe Ashton; Nicole Bailey, Elevee Events; Michael Ackerman; and Katy Ackerman, Lewes Lettering Company Callgraphy Studio.
Some of the pastries offers by Bethany Blues Catering.
Hamming up for the Innovations Presentation photo booth are (l-r) Taylor Wayland and Kelly Koegl as owner Donna Felter operates the hi tech photo booth.
Taking a moment for a photo are (l-r) Lauren Weaver, Bethany-Fenwick Chamber of Commerce events manager; Jim Weisgerber, Bethany Blues co-owner; and Kristie Maravalli, Bethany-Fenwick Chamber executive director.
Bethany Blues held a Blues and Beyond Catering Expo May 17 at the Dewey Beach Lions Club. The Catering Expo was to show that Bethany Blues is more than barbecue. Bethany Blues has a new catering menu with raw bar items, steak, appetizers and a wide array of pastries. Catering Chef Andrew Boyle says he will prepare just about anything requested. Also at the expo were various event vendors who have a working relationship with Bethany Blues.
