This year marks the 7th year for the Delaware Wine and Beer Festival.
Sean and Lisa preview the 2016 Delaware Wine and Beer Festival with Sales and Event Manager, John Doerfler, and Owner of Mispillion River Brewing, Eric Williams.
They’re sipping on some of the beer that will be featured at this weekend’s event, courtesy of Mispillion River Brewing.
The festival is Sat., Oct. 15 at the Delaware State Fair Grounds in Harrington, Del. from Noon – 5 pm. Tickets are $35 now and $40 at the event. There will be designated driver tickets avaible as well.
Sean and Lisa also get to taste one of the phenomenal sandwiches that will be available at the Delaware Wine and Beer Festival. They sink their teeth into Brick Works‘ Pork Schnitzel.
PORK SCHNITZEL RECIPE:
- 1 cup Panko
- zest of 2 lemons
- chopped parsley
- salt
- tabasco
- 2oz evoo
- 1 cup flour
- 3 eggs
- 2 slices swiss cheese
- pretzel bun or burger bun
- 3 slices of Bacon
- 3.5 oz piece of Pork cutlet
- 2oz favorite mustard
- 1 head red cabbage shredded
- 1 quart red wine
- 1 cup sugar
- 1/2 cup apple cider vinegar
In a heavy bottom pot add shredded cabbage, red wine, apple cider vin and salt bring to simmer and cook until tender, approx 1 hour, being careful not to burn , the sugar reduces quickly and could burn if not stirred often.
set up a 3 stage breading system with flour egg wash and bread crumbs
add lemon zest parsley tabasco and evoo to bread crumbs mix well
starting with flour take the pounded pork cutlet and cover in flour then egg wash and bread crumb making sure its well coverd
over medium heat heat 1 inch of oil until 350 degrees or use a portable fryer. fry on each side for one minute.
drain cutlet on paper towell
add 2 slices of cheese and Bacon place in oven or broiler to melt
add mustard and red cabbage to roll
fry one egg sunny side up, season place on sandwich
