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Today on DelmarvaLife:

We’ve all seen, heard, or have read stories about kids that are battling some type of critical illness. These types of stories are heartbreaking, but fortunately, there are foundations such as Make-A- Wish Delaware that work to make dreams come true for these children. Dennis Heron, president and CEO of Make-A-Wish Delaware, and Michelle Wall, community relations manager of Make-A-Wish Delaware, join us to discuss the Make-A-Wish mission. We’ll also learn about the upcoming Savor the Wish event. For more information on the event, click here.

We don’t always have a goat come into the Historic Studio D, but when we do, you know there’s an exciting event on the way! Zach Evans, chair of the Wicomico County Fair, and his goat friend Mia, tells us all about the exciting happenings planned for this Delmarva tradition – 82 years strong!

While the upcoming fair is one of the hottest tickets in town, we know another place that’s the hottest place to cool down. Maui Jack’s is Chincoteague Island’s new water park. The staff says it’s the place where family fun meets splashing in the sun. DelmarvaLife’s Sydney Whitfield visited the park to show us some of the fun!

Plenty of people on Delmarva spend a lot of time in the sun working on a tan. While you might not think there’s anything wrong with basking in the sun, the ultra violet rays can cause damage to our skin. The team at Peninsula Plastic Surgery are experts in skin and facial rejuvenation and know just what to do to help those who have started to see signs of skin damage. DelmarvaLife’s Sydney Whitfield got the chance to see how the team treats patients that would like to reverse the looks of UV damage.

Last summer, the Bavarian Bakery & Deli in Dover, burst onto the scene and helped sweeten things up on Delmarva. Now, the bakery is celebrating its one year anniversary. DelmarvaLife’s Sydney Whitfield stopped by to help them celebrate. This will be a sweet treat!

Ted Cathey, director of dining services at Hermitage Eastern Shore in Onancock, has been on the show in the past. Most recently, he showed us how to make the most delicious sweet potato rum baba beignets we’ve ever tasted. Today, he joins us to make Pork Tonkatsu with crab slaw and grilled asparagus. You can find the recipe below. Enjoy!

Pork Tonkatsu With crab slaw and Grilled Asparagus
2 Ea. Pork tenderloins, trimmed and sliced into 1 inch pieces, pounded out into 1/4 inch cutlets. You will need peanut or vegetable oil for pan frying

Marinade
3 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon chopped garlic
½ cup orange juice
¼ cup honey

Breading
2 egg whites, mixed with ¼ cup water
2 cups Panko bread crumbs
1 teaspoon dry mustard
¼ cup cornstarch
1 teaspoon salt
1 teaspoon ground coriander
3 teaspoons sesame seeds
½ teaspoon ground black pepper

Crab Slaw
1 # fresh Jumbo lump crabmeat
2 Tablespoons, celery leaves, minced
¼ teaspoon sesame oil
1 cup shredded cabbage
½ cucumber, seeded, peeled and cut into matchsticks
1 small carrot, finely shredded
2 Tablespoons finely minced green onion
3 tablespoons rice vinegar
1 tablespoon, sugar
2 tablespoons vegetable oil
1 teaspoon julienned, candied ginger
Salt and pepper to taste.

Asparagus
1 bunch asparagus trimmed
Salt and pepper to taste
Grapeseed oil, as needed
1 teaspoon chopped garlic

Directions:
1. In a small non-reactive mixing bowl or plastic container, whisk marinade ingredients together, add pork cutlets. Marinate for 4 hrs.

2. Mix the slaw, fold in the crab meat gently, and chill.

3. Prepare the asparagus: toss in a mixing bowl with grapeseed oil, garlic, salt and pepper. Set aside.

4. Bread pork: remove from marinade, pat dry. Combine all dry ingredients, and place in a shallow pan. Place egg whites mixture in a small bowl. In a deep frying pan or skillet, pour vegetable/peanut oil, until about ½ inch deep. Preheat to 340degrees. Dredge pork in egg whites, then bread and repeat until all pork is breaded.

5. Grill or roast asparagus, until crisp on outside but still firm.

6. Fry pork cutlets in skillet, until golden brown on both sides. Lay on a paper towel to drain any excess oil.

7. Assembly: set out 6 plates. Lay asparagus on bottom of each plate. Place cutlets on asparagus, then place slaw on cutlets, right before serving.