Delaware Wine and Beer Fest combines all the right ingredients

Last weekend, I was invited to judge the culinary competition at the Delaware Wine and Beer Festival. This high-energy festival has moved from the Delaware Agricultural Museum in Dover and was set up this year at the Delaware State Fairgrounds in Harrington. Eager visitors stood in line to collect their commemorative tasting glasses when the event opened at noon. 

Dozens of food trucks and vendors were arranged around the open plaza, anchored at one end by the stage where a series of performers filled the afternoon hours with the sounds of dueling pianos, familiar country-music tunes and some rock and roll favorites. Although the volume was pretty loud, judging by the number of dancers raising their glasses, the music was well-received. 

Inside the exhibit hall, more than 20 different breweries, distilleries, vineyards and a newly-opened meadery poured samples of their signature offerings. We heard a little grumbling about the crowded space, but most people were smiling and laughing (along with a little spilling) as they tasted the wide variety of beverages. 

About mid-afternoon, the organizers (Kent County Tourism) set up a table for the culinary competition. The judges were an eclectic set of folks: a food writer, a brewery owner, an active-duty Air Force serviceman and a self-described engineer who definitely knew a great deal about ingredients. 

When we learned that the theme ingredient was pickles, we weren't sure what to expect from the competitors. Each entry was given a number (not the name of the dish or its creator) so we could judge on the criteria supplied in the rules: appearance, balance of taste, prominence of pickle flavor and uniqueness. 

The first entry was overwhelming - a large submarine or hoagie roll filled to overflowing with pulled pork, french fries, cheesy sauce and pickles (just to name a few of the ingredients). It was difficult to take a bite without spilling, so we resorted to forks to test the flavors. Another entry was a stark contrast: gourmet grilled cheese, bacon and pickles between neatly trimmed squares of toasted bread. 

The Cuban sandwich - which traditionally includes dill pickles - was quite tasty, but the balance of filling to bread seemed not quite right. The spicy pickle-back pizza was unique - the vegan pizza included pan-seared pickle chips and came with a recommend beer pairing: 3rd Waves' ShoreBreak Pale Ale. 

Choosing three winners was not easy, but math helped - we added our respective ratings on the four different qualities and the highest score won. Third place went to Maiale Deli & Salumeria who brought their artisanal sausages from Wilmington to create a twist on the Korean beef dish called bulgogi. Tucked inside a roll, the sausage was dressed with kimchi, sriracha and (of course) pickles.
 
Second place was awarded to a lovely corn relish that included two kinds of corn, homemade pickles, jalapeños and a secret sauce. Keep a lookout for the next time the Wyoming-based mobile food vendor, The Corn Exchange, sets up their booth offering all sorts of roasted corn specialities. 

First place was an amazing combination of flavors layered on a tender pizza shell. Bethany Blues crafted a pickle-centric, smoked chicken mouthful that managed to look elegant even when presented on a standard paper plate. My first reaction to the pickle and avocado guacamole turned positive after adding a dollop as a garnish on the pizza slice. The consensus of the judges was that this tasted like "more". 

Since we didn't have the chance to collect any specific recipes, here's my version of the traditional Korean marinated beef bulgogi.

Although typically grilled over charcoal, I prefer to make this on the stove, so there's enough sauce to flavor a side dish of steamed rice. You'll see all sorts of variations to this dish, but this simple approach includes the basic elements. 

See you next year at the Delaware Wine and Beer Festival.

Bulgogi 

1 lb beef sirloin 
1 onion 
1 Asian pear 
5 garlic cloves 
2/3 C soy sauce 
2 T toasted sesame oil 
2 T sugar 
black pepper, to taste 
2 sliced green onions 
1 t sesame seeds 

Slice the beef very thin (1/4-inch thick) and place in a mixing bowl. Peel the onion and grate over the meat in the bowl. Peel the pear and grate into the bowl. Peel the garlic cloves and crush into the bowl. Add soy sauce, sesame oil and sugar; stir to thoroughly combine and completely coat the meat slices. Cover the bowl with plastic wrap and refrigerate for at least a few hours. When ready to cook, place a non-stick skillet over medium high heat. Add the meat along with marinade. Cook, tossing regularly, until meat is cooked through. Adjust seasonings with black pepper. Serve, garnished with sliced green onions and sesame seeds, over steamed white rice. Yield: 4 servings.

Great to hear from readers 

One of the most enjoyable aspects of writing this column is when I hear from a reader. A few weeks ago, Katie Harmke shared her photos of a gorgeous tarte tatin she'd made. Last week, I heard from John, the curator of the World Carrot Museum, who explained that the site's legal disclaimer was to protect him if someone tried to sue for choking on a carrot (among other things). He is justifiably proud of this unique and comprehensive collection of carrot lore. I would encourage you to visit www.carrotmuseum.com.