Fall has officially started and many local restaurants are preparing fall menus.
We’re getting a taste of those new dishes today on our Facebook Live Show with Chef Zach Dick with Dogfish Head Brewings and Eats. Chef Zach shows us how to make seared halibut and a sweet potato souffle.
Be sure to like and follow DelmarvaLife on Facebook so you’ll get a notification when we go live on Oct. 10 at 2 pm. Zach also tells us about new specials they have going on and their weekend silent auctions.
Check out the ingredient list below so you can cook along with us:
Pepperoni Vinaigrette
- ½ Stick of Pepperoni (ground up)
- ½ C Brunoises shallots
- ¼ C Minced Garlic
- 3 C Olive Oil
- 1 C Apple Cider vinegar
- 2 T Minced Thyme
Sun Choke Puree
- 2# Sun choke (Peeled)
- 5 Sprigs Thyme
- 4 C Water
- ¼ C Milk
- 1 teaspoon Black pepper corn
- 1-2 C Heavy Cream
Sweet Potato “Souffle”
- 4 medium size sweet potatoes
- 1 Whole Egg
- 3 Egg yolks
- ¼ C Sweeten condensed Milk
- 1 Vanilla Bean
- Salt
Sweet Potato Butter
- 1 # Butter
- 2 C Brown Sugar
- 1 T Ground Cinniamon
- 1 T ground Ginger
- ½ T Clove
- ½ T All spice
- 1 C toasted Oatmeal
