What’s Happening Today – Sept. 20, 2017
Today on DelmarvaLife:
We want to take a few moments today to honor those who are fighting cancer and also those whose fight has come to an end. It’s all part of the Relay for Life. Wicomico Event Chair, Debbie Marvel and Luminaria and Logistics Chair, Michelle Wright, join us in the studio to tell us all about the purpose of this event. Relay for Life will be on Friday, Sept. 22 starting at 6 pm at Winterplace Park in Salisbury. The luminaria ceremony will begin at 7:30 pm.
Some precious items are passed down to the next generation and sometimes they are offered for others to buy through auction. Stuart Kingston of Rehoboth Beach has been auctioning off items for more than 80 years. Lisa recently stopped by Stuart Kingston and found out that they are more than just an auction house.
The Annual Gourmet Gala at Delaware Technical Community College, Terry Campus, is coming up. We sent Sydney over to Delaware Tech to get a taste of the event. The gala is Oct. 21 from 6 pm-10:30 pm.
We’re making brunch in the DelmarvaLife kitchen today, but we’re not using the typical egg. We’re using duck eggs! Chef Brenton Wallace, owner of Crust and Craft in Rehoboth Beach shows us how to make Duck Egg Carbonara. This dish is all part of the 15th Annual Celebrity Chefs Brunch taking place on Sunday, Oct. 1 at the Rusty Rudder in Dewey Beach from 11 am-2 pm. Board Member with Meals on Wheels Delaware, Nicole Bailey, gives us an overview of the event.
Duck Egg Carbonara
Makes 2 to 3 servings
- ¼ lb. Bucatini or Spaghetti
- ¼ cup Bacon
- ¼ cup white onion, white
- 1 Cup Broccoli Florets, Blanched and cooled
- 1 Duck egg or 2 large Chicken Eggs
- 1 cup fresh parmesan, finely grated
- 2 teaspoons Fresh Cracked Black Pepper
- 1 Pinch Red Pepper Flake
- ½ cup pasta water
- Salt and Pepper to taste
- Cut the Bacon into a small dice and add to a sauté pan. Cook this over medium heat.
- Cut the onion into a small dice and add to the pan with the bacon and chile flakes. The fat from the bacon will cook the onion.
- Bring a pot of salted water to a boil. Add in the bucatini and cook until al dente, about 9 minutes. Be sure to reserve ½ cup of pasta water.
- Beat the egg in small bowl along with ¾ of the parmesan
- Add the pasta to the sauté pan with the egg/cheese mixture, broccoli, and pasta water.
- Slowly sauté all of the ingredients together over low heat until the sauce becomes thick, about 30 seconds. Note that the egg should not be scrambled.
- Garnish with the grated parmesan and cracked black pepper.
Hurricanes Harvey and Irma have affected millions of people. The widespread devastation caused by these hurricanes has prompted Sherwood Automotive’s Rising Tide program to ask you to help us provide financial donations for the youngest victims of these storms. To make this happen, Sherwood Automotive has teamed up with WBOC’s Bless Our Children campaign. Every cent you donate to the Bless Our Children program through September will go directly to charities helping children affected by these disasters. To donate, go here.