Taste of Newark 'fun,' 'fabulous'

4:13 p.m., Oct. 10, 2006--Taste of Newark 2006 had it all, according to the crowds that filled the lawn in front of UD's Old College building from noon-3 p.m., Sunday, Oct. 8.

“Excellent,” “fabulous,” “fun,” “I like the music, the people and most of all the food,” “a fantastic celebration of Newark,” were the opinions of just a few of the 800 people who bought tickets for the third annual Taste of Newark celebration.

Under clear blue skies in 74-degree temperatures, attendees sampled exotic offerings from Newark's purveyors of fine food and drink, listened to the Caribbean tunes of UD's Royal Palm Steel Band, watched the Juggling Hoffmans perform and got a cooking lesson from John Shield, author of Chesapeake Bay Cooking. There was a silent auction with 47 items, a raffle and a replica of UD's Old College building made of 3,100 carnations, mums and Gaelic leaves by the owner of Kirk's Flowers, John Mayer, and his five-person crew.

But, most of all, there was the food.

Newark Natural Foods offered Ile de France Brie with St. Dalfour raspberry jam and organic kalamata olives, while Klondike Kate's served champagne grapes. The Caffé Gelato offered diver scallops as well as gelato, and the Courtyard Newark-University of Delaware restaurant served sautéed crab cakes and cherries jubilee in dark chocolate cups. The Blue Crab Grill in Suburban Plaza gave out oyster Rockerfeller puff pastry and creamy wild mushroom and roasted garlic soup, and Deer Park served pesto chicken salad in parmesan cups and poached seafood salad, while Shaggy's offered smoked mozzarella on herb focaccia. The Santa Fe had four different homemade salsas with charro pork tamales, and the Saigon Viet Nam restaurant served garlic bean chicken, cold beef and garlic noodles. Pat's Pizza displayed a cheese pizza with the words Taste of Newark written across it in pepperoni.

“Each year it's gotten better and better. This year we sold 830 tickets, last year it was 700,” Newark Mayor Vance Funk III said. “This is classic town and gown. It brings together the students, the city, the University and the community in what is one grand gala.”

The Taste of Newark is a partnership between the city of Newark, UD and its Department of Hotel, Restaurant and Institutional Management (HRIM) and the Downtown Newark Partnership. Proceeds from ticket sales fund several Downtown Newark Partnership projects and scholarships for HRIM students.

This year, proprietors of several Newark landmarks participated.

A replica of UD’s Old College building made of 3,100 carnations, mums and Gaelic leaves created by Kirk’s Flowers.

Bill Stevenson III, who owned the Stone Balloon, a night club on Main Street that was demolished this year to make way for a condominium, was there selling copies of his book, The Stone Balloon: The Early Years, and pieces of stone, with certificates of authenticity, which he salvaged from the building after it was razed.

Bing's Bakery, part of the Newark landscape for 60 years, participated in the Taste of Newark for the first time with three different birthday cakes, butter cookies and a chocolate butter-cream tort. New owner Tom Guzzi was a baker at Bing's for 10 years before he bought the bakery from Mrs. Bing shortly before her death in February. The Guzzi family says it intends to maintain Bing traditions, with a few new additions such as being able to order online.

Along with the first-timers were the veterans.

Ryan German, owner of Caffé Gelato, said he is always interested in spreading the word about his Main Street restaurant and Taste of Newark is a good way to do it. “More and more people are eating out and it's good to let them know what Newark and Caffé Gelato have to offer,” German said.

Klondike Kate's executive chef, Peter Shade, said they like the communal aspect. “We do it to participate in a community event,” he said.

Joe and Karla Gutmann, from Kemblesville, Pa., were introduced to Taste of Newark by friends who live in Newark. “We're very impressed. We like the idea of being able to try so many foods served by so many restaurants. We'll be back next year,” Joe said. Karla said now that they are acquainted with Newark restaurants and the quality of their food, “We'll be coming over the line much more often.”

Barry Baker of Newark had high praise for Mayor Funk. “It was all started by Vance. He hit another home run today,” Baker said.

Lou Hirsh, UD's director of admissions, said the food was “very toothsome” and that the Taste of Newark is a wonderful event.

Newark resident Denise Schwartz thought the event was “fabulous” so much so that she would like to see it held twice a year, once in the fall and again in the spring and in a much larger area. “They need to expand the music and food selections,” she said.

Article by Barbara Garrison
Photos by Kathy F. Atkinson

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