MidAtlantic Wine + Food Festival 2015 MAWFF Program Guide | Page 54

MIDAtlANtIC ChEfS

JASOn DIETTERICK, Chef, bluecoast Seafood Grill
Past: Nage, Stone Balloon Wine House, Back Burner, STARR Restaurants, Liquid Assets,
Solstice Restaurant at the Atlantic Hotel. Educated at the Culinary Institute of America, Napa.
FESTIVAL EVEnTS: Breaking Bread Behind Bars
Address: 1111 DE-1, Bethany Beach, DE
Website: bluecoastseafoodgrill.com
ChAD DIFEbO, Executive Chef, Feby’s Fishery
Feby’s just celebrated its 40th anniversary in 2014. DiFebo has been executive chef
for 9 years and he and his father work on their 200 acre family-owned organic farm in
South Jersey.
FESTIVAL EVEnTS: The Vine and the Net: A Seafood Winemakers Lunch
Address: 3701 Lancaster Pike, Wilmington, DE
Website: febysfishery.com

Wake up your ears, eyes, palate and soul at this marquee Festival
event, featuring the 60-member Combined Choir of the Calvary Baptist
Church, performing amid the remarkable acoustics of World Cafe Live
at The Queen.
Regional restaurants tackle brunch with savory and sweet bites, and
guests tackle samples of 80 wines, spirits and beers from around
the world.
Chefs/Restaurants Participating as of 5/5/15: Cuisinatrix/Chef
Chrissy Donahue, Domaine Hudson/Chef Dwain Kalup, ProStart
Students/Chef Kip Poole and his William Penn High School Students,
Classic Cakes/Chef Robert Bennett, Stone Balloon Ale House/
Chef Robbie Jester, Heather Forrester Catering/Chef Heather Forrester,
World Café Live, Pochi Restaurant and more to come
Winemakers: Bill & Roxanne Wolf, Teresa Maroto
Wines: Eagle Eye Winery, Domaine Kikones, Hand of God, Bodegas
Franco-Españolas, Bodegas Valparaíso
beers: Heavy Seas Loose Cannon American IPA, Twin Lakes
Rt. 52 Pilsner, 3rd Wave Big Reef Porter, 16 Mile Seed Free &
Joy Watermelon, Brooklyn Half Ale, Crispin Pear-Cider (Gluten Free)

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