Share:
SoDel Fest raises funds for charities
Local chefs taking part in the cook-off are (l-r) Robin Rankin of Patsy’s, Maggie Cellitto of Matt’s Fish Camp, Lisa DiFebo of DiFebo’s Restaurant, Bill Clifton of The Counting House, Raul Rodriguez of Fish On and Frank Dubinski of Plate and Palette. DAN COOK PHOTOS
October 6, 2019
SoDel Fest is a widely known, unique, culinary experience with award-winning chefs and winemakers from around the world who presented their creations Sept. 28 at the Independence Clubhouse. This year’s proceeds will go to the Beau Biden Foundation and Children & Families First.
Tom Kramer, left, and Alexis Wood of Lefty’s Alley & Eats give out delicious hors d'oeuvres.
Hari Cameron of a(MUSE.) Restaurant and Grandpa Mac gives a peek at the secret ingredients for the cook off. Chefs were given purple or red rice, local squash from Baywater Farms, Big Oyster beer and north Atlantic halibut.
Joe Churchman of Cuvee Ray reloads his supply of beef cheek, hominy, chimichurri, cojita.
Jessica Nathan and Kathy Callahan of Bethany Blues served burnt (brisket) ends with bourbon bacon BBQ sauce.
Anthony Wright, left, receives lasagna from Hari Cameron of Grand Pa Macs.
Savannah Shockley, right, and her father Mike of the Savannah Band entertained the crowd with their unique style.
Dr. Richard Todd and his wife, Connie, enjoy the oversize chicken legs from Harvest Tide Restaurant.
Jordan Loomis places a bid at the silent auction while her mother Kim looks on.
SoDel organizer Stacy LaMotta shows the cutlery given to the winning team.
Dru Tevis, right, and Monica Link of SoDel Concepts presented his nationally known deserts.
Event emcee Peggy Raley-Ward interviews chef Robin Ranken of Patsy’s during the Chef Throw Down.
David Bednar and his wife, Pam, enjoying wine. They are long-time subscribers to the Cape Gazette. SAGE KELLEY PHOTO
