Last week, I said The James Beard Foundationwould announce its restaurant and chef award semifinalists on Jan. 26. I got it wrong. The date is actually Jan. 21. Not sure how that happened since I was staring at the correct dates as I typed. Sorry for the brain blip. Keep an eye out for the list. Good luck, Delaware chefs and owners.
Soup’s on!
Brrrr. With the temps dipping down into the teens and single digits, it’s definitely soup weather. If you don’t want to make your own, consider the Food Bank of Delaware’s seasonal soup sale. You can buy two quarts of homemade soup for $15 (or 1 for $10) and help aspiring Food Bank culinary students.
Orders can be picked up on Thursdays from 1 to 4 p.m. or Fridays from 8 to 11 a.m. at the Food Bank Cafe in Newark (222 Lake Dr.) or Milford (102 Delaware Veterans Blvd.).
I just tweaked a version of food writer Mark Bittman’s recipe for New England Clam Chowder. I know fresh clams are better, but I recently used canned clams, and I’m OK with it.
New England Clam Chowder Talorico-style
2 to 3 slices of turkey bacon…