Today on DelmarvaLife –
Many people have dreamed of having their picture up in lights over Manhattan. For one local man, that dream is about to come true. We sit down with Connor Watson, of Lewes, to find out why he was chosen for such a huge honor.
Over the years, we’ve done so many stories about Relay for Life – a touching event that honors people who have been impacted by cancer. There are many different aspects to Relay, and ways in which to raise money to benefit the American Cancer Society. We learn about an upcoming show that will do just that – “An Evening of Regional Performers and Storytellers.” One of the presenters, Grace Foxwell Murdock, along with Kathy Bennett, who is part of Avery Hall Insurance’s Relay team, join us with the details.
You’ve probably seen the bumper stickers that read, “No Farm, No Food.” We’re going to take that expression a step further when we sit down with the program coordinator with the Delaware Farm Bureau. Find out how farmers make an impact on students’ education.
We are excited for Sunday’s inaugural Festival Copa Delmarva. Telemundo Delmarva‘s Isabel Sanchez and Jose Cuevas, along with Creative Service Producer Rob Wilkinson, join Katie on the Mid South Audio Stage to preview this event that celebrates soccer, and offers fun for the entire family. We hope to see you on Sunday at the D.E. Turf Sports Complex in Frederica!
We’re in the DelmarvaLife Kitchen making stuffed flounder. Executive Chef of the Food Bank of Delaware, Tim Hunter, shows us how it’s done. We’ll also hear about the upcoming,”Dinner in the Orchard,” which benefits the Food Bank’s culinary arts training program in Milford. Chef’s recipe is posted below. Enjoy!
Stuffed Flounder
INGREDIENTS:
6-8 ounce flounder filet
4 ounces of crab meat
½ ear of corn (remove from cob)
1 tsp basil
½ tsp garlic
½ cup shredded cheese
Salt & pepper to taste
¼ lime wedge
DIRECTIONS:
• Preheat oven to 325 °F
• Sauté corn, garlic and basil in olive oil
• Once sautéed, remove from heat and add crab meat
• Add the salt and pepper
• Add the cheese and squeeze the ¼ lime; mix together just until combined
• Place the mixture of crab stuffing on baking dish
• Wrap the flounder filet around the stuffing and bake for 10-12 minutes
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