A Taste for Art

Children & Families First | cffde.org 3

SAVOR delectable Mediterranean-themed dishes prepared by talented student chefs...

SHOP beautiful works by local artists...

SIP spirited drinks...

CONTENTS

4 | Sponsors

6 | Artists

8 | Menu & Recipes

14 | Board of Directors

THANK YOU TO OUR COMMITTEE & VOLUNTEERS!

CHAIRS: Sherry Brilliant and Tam DeFer

Regina Alonzo, Helen Boulos, Sonja Brown, Audy Carroccia, Angela B. Case, Amy Chapman, Cindy Collins, Katy Connolly, Annie Coons, Sally DeWees, Gayle Dillman, Kara Dodson, Rachel Harad, Stacy Horowitz, Sue Komins, Shauna McIntosh, Alexia Moutsatsos, Elena Norman, Fredda Pennock, Elizabeth Pierson, Deb Ross, Gina Schoenberg, Janice Tigani, Nancy Wolak

4 A Taste for Art | A Taste of the Mediterranean

THANK YOU

TO OUR SPONSORS!

SUPPORTIVE SPONSOR

The Laffey-McHugh Foundation

EVENT SPONSORS

Capital One

DuPont

PRINT SPONSORS

Hatzel & Buehler, Inc.

M&T Bank

SOCIAL MEDIA SPONSORS

DeWees Investment Consulting Group of Wells Fargo Advisors

WSFS Bank


THANK YOU

TO OUR SPONSORS!

VIP SPONSORS

Bancroft Construction Company

Connolly Gallagher LLP

Craft-Way Kitchens

Highmark Blue Cross Blue Shield of Delaware

Mark Showell Interiors

Morris James LLP

Schoenberg Memorial Chapel

Sherry Brilliant

Seitz Ross Aronstam & Moritz LLP

St. Francis Healthcare

Wilmington Friends School


THANK YOU

TO OUR ARTISTS!

PATTI BACKER Acrylic on canvas & wood | [email protected] | 410-600-5688

MARTY BARNES Original watercolor paintings of local landscapes, barns, and still lifes. [email protected]

RACHEL BEVIS Ceramic Art & Functional Pottery | [email protected]

ANNA BIGGS DESIGNSAnnaBiggsDesigns.com | [email protected] | 302-753-4425 [email protected]

SHERRY BRILLIANTFine Artist Painter and Printmaker | 302-438-9621 | [email protected]

CAROLINE CHENOriginal Oil Paintings | chenpaintings.com | [email protected]

LINDA DEL PIZZOVegan handmade designs by Linda Del Pizzo Townsend, DE | [email protected]

STACY GATTI Floral Art | [email protected]

MARGARET GIELIS Papermache Folkart | 302-652-6735 | magpiedesignltd at etsy.com

ROBERT LOTT Nature, Landscape & Urban Decay Fine Art Photography | justbobimages.com


THANK YOU

TO OUR ARTISTS!

ERIN CASEY McNICHOLArt by Erin LLC | Oils, Acrylics, Watercolor, Mixed Media | [email protected]

SUSAN MEIER JEWELRYHandmade Jewelry by Susan Meier & Allyson Gracia | 267-418-2121 susanmeierjewelry.com | [email protected]

KESA NOMIYAMAShego And Hen Handcrafted Jewelry Designed & Produced by Kesa Emi etsy.com/shop/ShegoAndHen | [email protected]

RICK PHILLIPS Original Oil Paintings | RickPhillipsartist.com | 302-798-1364

KATIE REYNOLDS Photographer - Portraits & Landscapes | kreynoldsphotography.com [email protected]

LISA SABOL Fused Glass | shegotglass.com | [email protected] | 610-368-6626

PETER SAENGER SaengerPorcelain.com | 18 Mimosa Drive, Newark, DE 19711 | 302-738-5349Studio visits welcome; kindly call in advance.

CHIP SAKOVICS Handmade Wooden Bowls | [email protected]

DAVE SONGLE | MILK TRUCK VINTAGE Reclaimed wood furniture, custom design and home decor milktruckvintage.com | [email protected] | 302-588-2160

LINDA WEST LBW Ceramics | 302-898-7582 | [email protected]


MENU

THANK YOU TO OUR PARTICIPATING SCHOOLS!

GREECE Delcastle Technical High School, Chef Mike Mullen

Mini Lamb Gyro with Tzatziki | Vegetarian Moussaka

Pork Souvlaki with Greek Salad Relish | Baklava with Cardamom-Honey Ice Cream

ITALY Hodgson Vocational Technical High School, Chef Scott Cave

Roulade of Fresh Mozzarella & Prosciutto, with Basil & Balsamic Reduction

Chilled Shrimp Peppernada on Melba

Slow Roasted Pork Belly Gremoulada, Polenta & Tomato Jam

Zabaione with Berry Compote & Almond Cookie

LEBANON St. Georges Technical High School, Chef Ralph Freeman

Fatayer Mhammara Turnover with Red Pepper, and Spicy Chick Peas

Kofta Lamb Kebabs with Yogurt Sauce and Red Lentil Tabbouleh | Nammoura

LIBYA William Penn High School, Chef Kip Poole

Kronb Mbatan Short Ribs & Cauliflower | Green Tea Infused Barley

Shurba Libiyya Soup

Olive Oil Couscous Cake with Crème Fraiche & Date Syrup

SPAIN Howard High School of Technology, Chef Kirk Clemens

Paella | Buñuelos de Yuca Fritters with Pickled Red Onions

Paprika Salmon Ceviche | Flan de Sal


RECIPES


Directions for Pastry:

Preheat oven to 350 degrees.

Butter a 9” X 13” pan.

Toss nuts with cinnamon and set aside.

Unroll phyllo; cut to the size of the pan and cover with lightly dampened towel to keep from drying out.

Line bottom of buttered pan with 2 sheets of the dough; butter with a pastry brush.

Repeat the process 3 more times so you have a total of 8 sheets, layered.

Butter the top layer with brush; sprinkle with 2-3 Tbsp. of nut and cinnamon mixture.

Top with 2 sheets of dough; butter and sprinkle with 2-3 Tbsp. of nut and cinnamon mixture. Repeat until nuts are gone.

Create top layer with 6-8 sheets of dough using the same method as bottom layer (2 sheets, butter, repeat).

For best results, cut with a sharp knife into desired size before baking.

Bake for approx. 50 minutes until golden brown.

Directions for Sauce:

Boil water and sugar until sugar is completely dissolved.

Add vanilla and honey; lightly simmer for 20 minutes.

Pour sauce over Baklava as soon as it is removed from the oven; let cool, then serve.

Delcastle Technical High School

Baklava Ingredients for Pasty:

1 lb. Walnuts, chopped

1 tsp. ground Cinnamon

1 - 16oz. package Phyllo Dough

1 cup Butter, melted

Ingredients for Sauce:

1 cup Water

1 cup Sugar

1 tsp. Vanilla Extract

½ cup Honey


Directions:

Brown garlic in a medium pan with the olive oil.

Add chopped onion and bell pepper; cook on low for 8 minutes.

Add vinegar and sugar; reduce mixture by ¼.

Fold in herbs; set aside to cool.

Sauté shrimp in separate pan; cook until done.

Season with salt and pepper.

Let shrimp cool.

To serve:

Place shrimp on melba toast; top with pepper/onion mixture.

Hodgson Vocational Technical High School

Chilled Shrimp Peppernada on Melba

RECIPES


Makes

12servings

Ingredients:

12 Shrimp

12 pcs. Melba Toast

1 small Red Onion, chopped

1 Red Bell Pepper, chopped

2 cloves Garlic, chopped

1 cup Red Wine Vinegar

½ cup Sugar

1 tbsp. fresh Parsley, chopped

2 tbsp. fresh Basil, chopped

½ cup Olive Oil

Salt and Pepper to taste


RECIPES


St. Georges Technical High School

Nammoura - Citrus Bars

Directions for Syrup:

Place the sugar and water in a saucepan; bring to a simmer, uncovered; cook about 8 minutes.

Add the lemon or orange slices; cook about ten minutes over very low heat. Watch the syrup and if it starts to caramelize, add a bit of water (¼ cup); cool.

Store in the fridge until needed up to several days.

Directions for Bars:


Place semolina and baking soda in mixer bowl; add butter then yogurt; mix until the consistency is thicker than pancake dough.

Cover and let the dough rest all day.

Place dough in greased 9” square pan.

Bake the Nammoura for about 35 minutes until golden brown.

Remove from oven and pour the syrup over the entire thing.

To serve: Garnish with the citrus slices if desired. Cool and serve.

Makes

24bars

Ingredients for Syrup:

2 cups Sugar

2½ cups Water

3 Lemons or Oranges or both,

sliced thin (about 1 pound)

Ingredients for Bars:

3 cups Semolina (preferably half coarse ground, half fine ground)

1 tsp. Baking Soda

1 cup unsalted Butter, melted

¼ cup granulated Sugar

(optional)

2 cups full-fat plain Yogurt

1 tbsp. Orange Blossom Water

(or other flavoring)

2 or 3 Tbsp. Oil


Directions:

Preheat the oven to 325 degrees.

Season ribs with salt and pepper on both sides.

In a wide stockpot, deep enough to submerge the ribs, combine the first 11 ingredients and 2 Tbsp. of the orange juice.

Bake the short ribs, covered, for about 3-4 hrs. or until the meat is tender and falling off the bones.

Remove ribs from the liquid, cover to keep warm and set aside.

Increase the oven temperature to 425 degrees F.

Scrape the fat off of the cooking liquid and discard. Place the remaining liquid in a saucepan; set stockpot aside.

Add the hoisin sauce to the liquid; bring to a boil over medium-high heat and reduce it to about 1¼ cups (about 15 minutes).

Strain the liquid through a fine sieve; stir in the remaining orange juice and the lemon juice.

Return the short ribs and sauce to the stockpot, coating the ribs with the sauce. Bake for 10 minutes, until heated and glazed.

William Penn High School

Kronb Mbatan Short RibsIngredients:

5 lbs. Beef Short Ribs,

cut into 4 oz. portions

1 cup Tomato Puree

¼ cup Soy Sauce

¼ cup Rice Wine Vinegar

3 cloves Garlic,

peeled and smashed

1 (5 in.) stalk Lemongrass,

halved and smashed

½ tsp. Turmeric

½ cup Light Brown Sugar

1 qt. Water

½ cup Green Onion, sliced

¾ tsp. Crushed Red Pepper

¼ cup fresh Orange Juice

¼ cup Hoisin Sauce

2 tbsp. fresh Lemon Juice

RECIPES



RECIPES


Makes

6servings

Directions:


Place six, 6-ounce custard cups at least ½ inch apart in a 3-inch deep baking pan; set aside.

Caramelize sugar: Cook ½ cup of sugar in a large skillet over medium-high heat, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted; stir as needed with a wooden spoon. Working quickly, pour syrup into custard cups; tilt cups to distribute caramel evenly over the bottoms. Set aside.

In a medium saucepan, combine remaining ¼ cup of sugar, the milk, and the sweetened condensed milk; cook and stir over medium heat until mixture is simmering. Remove from heat.

In a large bowl, whisk eggs and egg yolks until combined; gradu-ally add milk mixture, whisking well; stir in vanilla. Strain through a fine mesh sieve into a pitcher; divide among custard cups.

Pull out oven rack; set pan with cups on the rack. Slowly and care-fully pour hot water around the cups until it reaches halfway up the sides of the cups. Slowly slide rack back into the oven.

Bake flans for 65 to 70 minutes or until barely set in the centers. Place pan on a cooling rack. Let flans cool in the hot water for about 1 hour. Remove, cover and chill for at least 2 hours.

To serve:

Run a small knife around the edges of one cup; quickly turn cup over a plate; shake plate and cup to release the flan; scrape excess caramel from the cup, over the flan. Repeat. Sprinkle each with salt.

Howard High School of Technology

Salted Caramel Flan Ingredients:

¾ cup Sugar

1½ cup Milk

1 - 14oz can Sweetened

Condensed Milk

3 Eggs

4 Egg Yolks

2 tsp. Vanilla

Gray Sea Salt or Kosher Salt

OFFICERSJennifer B. Jonach, Chair Katy Connolly, Vice Chair Barbara S. Ridgely, Ed. D., Secretary Peter A. Hazen, Treasurer Paul L. McCommons, Assistant Treasurer

BOARDSandra H. Autman Jessica C. BainAndy Brandenberger, Ed.D. Sherry Brilliant Don C. Brown P. Clarkson Collins, Jr., Esq. Thomas P. Collins, Esq. Sally DeWees Gayle Dillman Veronica O. Faust, Esq. George W. Forbes III N. Christopher Griffiths, Esq. Nancy Karibjanian James G. Klabe, Jr. Leslie R. Kosek Ellen K. Levin Anthony J. LewisCasey E. McCabe Shauna B. McIntosh, M.D. James H. McMackin III, Esq.Julie A. Metz Wilma Mishoe, Ed.D. Heather A. O’Connell Emily C. Polito, CFA Kim Zeitler Robbins John F. Schmutz, Esq. Gina S. Schoenberg, Esq. Janice Rowe Tigani, Esq.

ADVISORY BOARDAngela B. Case Mary Jo Chandler Karen D. Doherty Megan T. Goeller Ted Kaufman Pauline D. Koch Hon. Jane P. Maroney Robert R. MeadeStephen M. Mockbee Elizabeth T.B. PiersonJoanne K. Sundheim, Esq. K. Jean Williams

HONORARY BOARD Carol Harlan Aastad Max S. Bell, Jr., Esq. Joan McD. Connolly Dr. Lozelle J. DeLuz Glenn M. Engelmann, Esq. Gloria S. Fine Carol A. Gausz Larry D. Gehrke James H. Gilliam, Sr. Edward W. Goate, Ph.D. Susan A. HerrmannHon. Mary M. Johnston John W. Land Stephen R. Permut, M.D. June Jenkins Peterson David B. Ripsom, Esq. Gilbert S. Scarborough III Barbara F. Soulier

CEOLeslie Newman

BOARD

Children & Families First’s Board of Directors

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Emalea Pusey Warner, Friends School Class of 1870, and her husband Alfred, Friends Class of 1860, were founders of Associated Charities. Its mission was, “to help others help themselves.” Associated Charities became the Family Society, Family Service of Northern Delaware, Family Service Delaware, and finally, Children & Families First.

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October 3, 2015 Oberod Estate | Wilmington, DE

Our 2nd annual Oberod 5K Trail Run kicks off

our Run Fest Weekend with a unique course

that is exactly 5 kilometers of off-road

grass trails with 400 foot elevation climbs,

rolling hills, and gorgeous views. All levels

of runners and walkers are welcome and

encouraged to participate.

October 4, 2015

Oberod Estate | Wilmington, DE

We close Run Fest Weekend with our 1st

annual Splatter DashTM –the first colorful run

to hit New Castle County, Delaware. Start

out as a blank canvas...end up as a colorful

work of art, covered in a rainbow mix of

beautiful colors. Seven color stations line our

route on the beautiful Oberod Estate where

you will be splattered in color from start to

finish! This fun run is open to all ages.

JOIN US FOR OUR UPCOMING EVENTSTO CONTINUE YOUR SUPPORT

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A Taste for Art