Celebrity chefs feed a hungry Sunday brunch crowd

Whether you fancy lemon ricotta pancakes with maple bourbon syrup or slow-roasted lamb ribs with sweet onion salad, the 21st annual Meals On Wheels Delaware Celebrity Chefs' Brunch had something for everyone.

The popular, walk-around affair held Sunday for the second year at DuPont Country Club was not only sold out, it featured a much better layout than the 2017 event.

The stellar line-up included 23 local and national chefs, several whom have appeared as contestants on the popular Bravo TV culinary competition series "Top Chef."

The event, considered one of the premier events of the spring with tickets selling for between $75 to $125, was hosted by honorary chairman John Tesar, a Dallas chef who has cooked at the event for the past few years. Tesar has appeared on the 2016-17 "Top Chef: Charleston" as well as on a previous seasons of the TV series.

Other former "Top Chef" contestants at the DuPont Country Club included Bruce Kalman, chef/owner, UNION and Knead & Co. Pasta Bar + Market in Los Angeles; Carrie Baird, executive chef of Bar Dough in Denver; Sam Talbot, whose most recent cookbook is "100 Percent Real"; and Jim Smith, executive chef of the state of Alabama.

Denver chef Alex Seidel, who appeared as a guest judge on the most recent season of "Top Chef," also cooked at the event that benefits Meals on Wheels Delaware. The nonprofit delivers meals every day to nearly 4,000 homebound seniors. 

Tables for the chefs at the party from 11 a.m. to 2 p.m at the Rockland club seemed to be better spaced out than the previous year. At the 2017 event, as rooms filled with hungry, thirsty guests and chefs began cooking, the heat began to rise and it wasn't long before the elbow-to-elbow spaces felt cramped. 

This year, despite chilly temperatures in the 50s, some of the chefs, musicians and beverage stations were set up on a covered, outdoor patio.

Charleston, South Carolina, chef Don Drake, culinary arts director of Magnolias restaurant and a popular brunch participant for the past several years, cooked his traditional shrimp and grits on the patio to the delight of many guests. 

With each plate came a few jokes and a big dose of Southern charm.

"You know what grits stands for? Girls Raised In The South," chuckled Drake's serving partner as he stirred and spooned up the creamy white, coarsely ground corn while Drake added shrimp and sausage gravy.

Long lines formed at many cooking stations, especially for Wisconsin chef Dan Fox who carved suckling pig, complete with the head intact.

Talbot, who made pulled pork sandwiches with Chef B.J. Smith of Smokehouse Tavern in Portland, Oregon, also had a heavy queue most of the morning. Nearby, Baird put together plates of Nutella Benedict, a grilled ciabatta with Nutella, pepper jam, poached eggs and sharp Cheddar hollandaise sauce.

Charlotte, North Carolina, Chef Bruce Moffett, another frequent brunch participant and crowd favorite, won the hearts of those with sweet tooths with his mini banana cream pie ice cream sandwiches. JD Morton, executive chef of Wilmington's Eclipse Bistro, stole the show with his luscious slow-roasted lamb ribs. And Paul C. Reilly of Denver breathed new life into French toast by infusing the dish with orange and adding candied hazelnuts.

DELAWARE FOOD

University & Whist Club open for tea, Mother's Day brunch

Cupcake Heaven in Fairfax closing in May

Contact Patricia Talorico at (302) 324-2861 or ptalorico@delawareonline.com and on Twitter @pattytalorico