RAPA Scrapple is the main ingredient for some culinary students at the Food Bank of Delaware, and we get to check out their creations.
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The smell of sizzling scrapple filled the kitchen at the Food Bank of Delaware’s Milford campus Wednesday as Delaware’s next generation of chefs rolled up their sleeves to put their skills to the test in a live cooking competition.
We're In The DelmarvaLife Kitchen With Some Culinary Students From Cape Henlopen Seeing What They're Learning In Their Program.