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Children & Families First | cffde.org 3
SAVOR delectable Mediterranean-themed dishes prepared by talented student chefs...
SHOP beautiful works by local artists...
SIP spirited drinks...
CONTENTS
4 | Sponsors
6 | Artists
8 | Menu & Recipes
14 | Board of Directors
THANK YOU TO OUR COMMITTEE & VOLUNTEERS!
CHAIRS: Sherry Brilliant and Tam DeFer
Regina Alonzo, Helen Boulos, Sonja Brown, Audy Carroccia, Angela B. Case, Amy Chapman, Cindy Collins, Katy Connolly, Annie Coons, Sally DeWees, Gayle Dillman, Kara Dodson, Rachel Harad, Stacy Horowitz, Sue Komins, Shauna McIntosh, Alexia Moutsatsos, Elena Norman, Fredda Pennock, Elizabeth Pierson, Deb Ross, Gina Schoenberg, Janice Tigani, Nancy Wolak
4 A Taste for Art | A Taste of the Mediterranean
THANK YOU
TO OUR SPONSORS!
SUPPORTIVE SPONSOR
The Laffey-McHugh Foundation
EVENT SPONSORS
Capital One
DuPont
PRINT SPONSORS
Hatzel & Buehler, Inc.
M&T Bank
SOCIAL MEDIA SPONSORS
DeWees Investment Consulting Group of Wells Fargo Advisors
WSFS Bank
Children & Families First | cffde.org 5
THANK YOU
TO OUR SPONSORS!
VIP SPONSORS
Bancroft Construction Company
Connolly Gallagher LLP
Craft-Way Kitchens
Highmark Blue Cross Blue Shield of Delaware
Mark Showell Interiors
Morris James LLP
Schoenberg Memorial Chapel
Sherry Brilliant
Seitz Ross Aronstam & Moritz LLP
St. Francis Healthcare
Wilmington Friends School
6 A Taste for Art | A Taste of the Mediterranean
THANK YOU
TO OUR ARTISTS!
PATTI BACKER Acrylic on canvas & wood | [email protected] | 410-600-5688
MARTY BARNES Original watercolor paintings of local landscapes, barns, and still lifes. [email protected]
RACHEL BEVIS Ceramic Art & Functional Pottery | [email protected]
ANNA BIGGS DESIGNSAnnaBiggsDesigns.com | [email protected] | 302-753-4425 [email protected]
SHERRY BRILLIANTFine Artist Painter and Printmaker | 302-438-9621 | [email protected]
CAROLINE CHENOriginal Oil Paintings | chenpaintings.com | [email protected]
LINDA DEL PIZZOVegan handmade designs by Linda Del Pizzo Townsend, DE | [email protected]
STACY GATTI Floral Art | [email protected]
MARGARET GIELIS Papermache Folkart | 302-652-6735 | magpiedesignltd at etsy.com
ROBERT LOTT Nature, Landscape & Urban Decay Fine Art Photography | justbobimages.com
Children & Families First | cffde.org 7
THANK YOU
TO OUR ARTISTS!
ERIN CASEY McNICHOLArt by Erin LLC | Oils, Acrylics, Watercolor, Mixed Media | [email protected]
SUSAN MEIER JEWELRYHandmade Jewelry by Susan Meier & Allyson Gracia | 267-418-2121 susanmeierjewelry.com | [email protected]
KESA NOMIYAMAShego And Hen Handcrafted Jewelry Designed & Produced by Kesa Emi etsy.com/shop/ShegoAndHen | [email protected]
RICK PHILLIPS Original Oil Paintings | RickPhillipsartist.com | 302-798-1364
KATIE REYNOLDS Photographer - Portraits & Landscapes | kreynoldsphotography.com [email protected]
LISA SABOL Fused Glass | shegotglass.com | [email protected] | 610-368-6626
PETER SAENGER SaengerPorcelain.com | 18 Mimosa Drive, Newark, DE 19711 | 302-738-5349Studio visits welcome; kindly call in advance.
CHIP SAKOVICS Handmade Wooden Bowls | [email protected]
DAVE SONGLE | MILK TRUCK VINTAGE Reclaimed wood furniture, custom design and home decor milktruckvintage.com | [email protected] | 302-588-2160
LINDA WEST LBW Ceramics | 302-898-7582 | [email protected]
8 A Taste for Art | A Taste of the Mediterranean
MENU
THANK YOU TO OUR PARTICIPATING SCHOOLS!
GREECE Delcastle Technical High School, Chef Mike Mullen
Mini Lamb Gyro with Tzatziki | Vegetarian Moussaka
Pork Souvlaki with Greek Salad Relish | Baklava with Cardamom-Honey Ice Cream
ITALY Hodgson Vocational Technical High School, Chef Scott Cave
Roulade of Fresh Mozzarella & Prosciutto, with Basil & Balsamic Reduction
Chilled Shrimp Peppernada on Melba
Slow Roasted Pork Belly Gremoulada, Polenta & Tomato Jam
Zabaione with Berry Compote & Almond Cookie
LEBANON St. Georges Technical High School, Chef Ralph Freeman
Fatayer Mhammara Turnover with Red Pepper, and Spicy Chick Peas
Kofta Lamb Kebabs with Yogurt Sauce and Red Lentil Tabbouleh | Nammoura
LIBYA William Penn High School, Chef Kip Poole
Kronb Mbatan Short Ribs & Cauliflower | Green Tea Infused Barley
Shurba Libiyya Soup
Olive Oil Couscous Cake with Crème Fraiche & Date Syrup
SPAIN Howard High School of Technology, Chef Kirk Clemens
Paella | Buñuelos de Yuca Fritters with Pickled Red Onions
Paprika Salmon Ceviche | Flan de Sal
Children & Families First | cffde.org 9
RECIPES
THANK YOU TO OUR PARTICIPATING SCHOOLS!
Directions for Pastry:
Preheat oven to 350 degrees.
Butter a 9” X 13” pan.
Toss nuts with cinnamon and set aside.
Unroll phyllo; cut to the size of the pan and cover with lightly dampened towel to keep from drying out.
Line bottom of buttered pan with 2 sheets of the dough; butter with a pastry brush.
Repeat the process 3 more times so you have a total of 8 sheets, layered.
Butter the top layer with brush; sprinkle with 2-3 Tbsp. of nut and cinnamon mixture.
Top with 2 sheets of dough; butter and sprinkle with 2-3 Tbsp. of nut and cinnamon mixture. Repeat until nuts are gone.
Create top layer with 6-8 sheets of dough using the same method as bottom layer (2 sheets, butter, repeat).
For best results, cut with a sharp knife into desired size before baking.
Bake for approx. 50 minutes until golden brown.
Directions for Sauce:
Boil water and sugar until sugar is completely dissolved.
Add vanilla and honey; lightly simmer for 20 minutes.
Pour sauce over Baklava as soon as it is removed from the oven; let cool, then serve.
Delcastle Technical High School
Baklava Ingredients for Pasty:
1 lb. Walnuts, chopped
1 tsp. ground Cinnamon
1 - 16oz. package Phyllo Dough
1 cup Butter, melted
Ingredients for Sauce:
1 cup Water
1 cup Sugar
1 tsp. Vanilla Extract
½ cup Honey
10 A Taste for Art | A Taste of the Mediterranean
Directions:
Brown garlic in a medium pan with the olive oil.
Add chopped onion and bell pepper; cook on low for 8 minutes.
Add vinegar and sugar; reduce mixture by ¼.
Fold in herbs; set aside to cool.
Sauté shrimp in separate pan; cook until done.
Season with salt and pepper.
Let shrimp cool.
To serve:
Place shrimp on melba toast; top with pepper/onion mixture.
Hodgson Vocational Technical High School
Chilled Shrimp Peppernada on Melba
RECIPES
THANK YOU TO OUR PARTICIPATING SCHOOLS!
Makes
12servings
Ingredients:
12 Shrimp
12 pcs. Melba Toast
1 small Red Onion, chopped
1 Red Bell Pepper, chopped
2 cloves Garlic, chopped
1 cup Red Wine Vinegar
½ cup Sugar
1 tbsp. fresh Parsley, chopped
2 tbsp. fresh Basil, chopped
½ cup Olive Oil
Salt and Pepper to taste
Children & Families First | cffde.org 11
RECIPES
THANK YOU TO OUR PARTICIPATING SCHOOLS!
St. Georges Technical High School
Nammoura - Citrus Bars
Directions for Syrup:
Place the sugar and water in a saucepan; bring to a simmer, uncovered; cook about 8 minutes.
Add the lemon or orange slices; cook about ten minutes over very low heat. Watch the syrup and if it starts to caramelize, add a bit of water (¼ cup); cool.
Store in the fridge until needed up to several days.
Directions for Bars:
Preheat oven to 350 degrees.
Place semolina and baking soda in mixer bowl; add butter then yogurt; mix until the consistency is thicker than pancake dough.
Cover and let the dough rest all day.
Place dough in greased 9” square pan.
Bake the Nammoura for about 35 minutes until golden brown.
Remove from oven and pour the syrup over the entire thing.
To serve: Garnish with the citrus slices if desired. Cool and serve.
Makes
24bars
Ingredients for Syrup:
2 cups Sugar
2½ cups Water
3 Lemons or Oranges or both,
sliced thin (about 1 pound)
Ingredients for Bars:
3 cups Semolina (preferably half coarse ground, half fine ground)
1 tsp. Baking Soda
1 cup unsalted Butter, melted
¼ cup granulated Sugar
(optional)
2 cups full-fat plain Yogurt
1 tbsp. Orange Blossom Water
(or other flavoring)
2 or 3 Tbsp. Oil
12 A Taste for Art | A Taste of the Mediterranean
Directions:
Preheat the oven to 325 degrees.
Season ribs with salt and pepper on both sides.
In a wide stockpot, deep enough to submerge the ribs, combine the first 11 ingredients and 2 Tbsp. of the orange juice.
Bake the short ribs, covered, for about 3-4 hrs. or until the meat is tender and falling off the bones.
Remove ribs from the liquid, cover to keep warm and set aside.
Increase the oven temperature to 425 degrees F.
Scrape the fat off of the cooking liquid and discard. Place the remaining liquid in a saucepan; set stockpot aside.
Add the hoisin sauce to the liquid; bring to a boil over medium-high heat and reduce it to about 1¼ cups (about 15 minutes).
Strain the liquid through a fine sieve; stir in the remaining orange juice and the lemon juice.
Return the short ribs and sauce to the stockpot, coating the ribs with the sauce. Bake for 10 minutes, until heated and glazed.
William Penn High School
Kronb Mbatan Short RibsIngredients:
5 lbs. Beef Short Ribs,
cut into 4 oz. portions
1 cup Tomato Puree
¼ cup Soy Sauce
¼ cup Rice Wine Vinegar
3 cloves Garlic,
peeled and smashed
1 (5 in.) stalk Lemongrass,
halved and smashed
½ tsp. Turmeric
½ cup Light Brown Sugar
1 qt. Water
½ cup Green Onion, sliced
¾ tsp. Crushed Red Pepper
¼ cup fresh Orange Juice
¼ cup Hoisin Sauce
2 tbsp. fresh Lemon Juice
RECIPES
THANK YOU TO OUR PARTICIPATING SCHOOLS!
Children & Families First | cffde.org 13
RECIPES
THANK YOU TO OUR PARTICIPATING SCHOOLS!
Makes
6servings
Directions:
Preheat oven to 325 degrees.
Place six, 6-ounce custard cups at least ½ inch apart in a 3-inch deep baking pan; set aside.
Caramelize sugar: Cook ½ cup of sugar in a large skillet over medium-high heat, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted; stir as needed with a wooden spoon. Working quickly, pour syrup into custard cups; tilt cups to distribute caramel evenly over the bottoms. Set aside.
In a medium saucepan, combine remaining ¼ cup of sugar, the milk, and the sweetened condensed milk; cook and stir over medium heat until mixture is simmering. Remove from heat.
In a large bowl, whisk eggs and egg yolks until combined; gradu-ally add milk mixture, whisking well; stir in vanilla. Strain through a fine mesh sieve into a pitcher; divide among custard cups.
Pull out oven rack; set pan with cups on the rack. Slowly and care-fully pour hot water around the cups until it reaches halfway up the sides of the cups. Slowly slide rack back into the oven.
Bake flans for 65 to 70 minutes or until barely set in the centers. Place pan on a cooling rack. Let flans cool in the hot water for about 1 hour. Remove, cover and chill for at least 2 hours.
To serve:
Run a small knife around the edges of one cup; quickly turn cup over a plate; shake plate and cup to release the flan; scrape excess caramel from the cup, over the flan. Repeat. Sprinkle each with salt.
Howard High School of Technology
Salted Caramel Flan Ingredients:
¾ cup Sugar
1½ cup Milk
1 - 14oz can Sweetened
Condensed Milk
3 Eggs
4 Egg Yolks
2 tsp. Vanilla
Gray Sea Salt or Kosher Salt
OFFICERSJennifer B. Jonach, Chair Katy Connolly, Vice Chair Barbara S. Ridgely, Ed. D., Secretary Peter A. Hazen, Treasurer Paul L. McCommons, Assistant Treasurer
BOARDSandra H. Autman Jessica C. BainAndy Brandenberger, Ed.D. Sherry Brilliant Don C. Brown P. Clarkson Collins, Jr., Esq. Thomas P. Collins, Esq. Sally DeWees Gayle Dillman Veronica O. Faust, Esq. George W. Forbes III N. Christopher Griffiths, Esq. Nancy Karibjanian James G. Klabe, Jr. Leslie R. Kosek Ellen K. Levin Anthony J. LewisCasey E. McCabe Shauna B. McIntosh, M.D. James H. McMackin III, Esq.Julie A. Metz Wilma Mishoe, Ed.D. Heather A. O’Connell Emily C. Polito, CFA Kim Zeitler Robbins John F. Schmutz, Esq. Gina S. Schoenberg, Esq. Janice Rowe Tigani, Esq.
ADVISORY BOARDAngela B. Case Mary Jo Chandler Karen D. Doherty Megan T. Goeller Ted Kaufman Pauline D. Koch Hon. Jane P. Maroney Robert R. MeadeStephen M. Mockbee Elizabeth T.B. PiersonJoanne K. Sundheim, Esq. K. Jean Williams
HONORARY BOARD Carol Harlan Aastad Max S. Bell, Jr., Esq. Joan McD. Connolly Dr. Lozelle J. DeLuz Glenn M. Engelmann, Esq. Gloria S. Fine Carol A. Gausz Larry D. Gehrke James H. Gilliam, Sr. Edward W. Goate, Ph.D. Susan A. HerrmannHon. Mary M. Johnston John W. Land Stephen R. Permut, M.D. June Jenkins Peterson David B. Ripsom, Esq. Gilbert S. Scarborough III Barbara F. Soulier
CEOLeslie Newman
BOARD
Children & Families First’s Board of Directors
www.bancroftconstruction.com(302) 655-3434
Construction Management | General Contracting | Design-BuildProgram Management | Estimating Services | LEED® Consulting
Qualities that have kept BANCROFT committed to complete customer satisfaction
for the last 40 YEARS.
DE | MD | NJ | PA
OUR REPUTATIONOUR EXPERIENCE OUR PROCESSESOUR PHILOSOPHYOUR PEOPLE...
COLLEGE OF HEALTH SCIENCES, UNIVERSITY OF DELAWARE
EAST CONSERVATORY PLAZA, LONGWOOD GARDENS
CLAYMONT LIBRARY
Our firm brings together highly-respected and experienced Delaware attorneys who possess deep knowledge in complementary practice areas. This multidisciplinary approach fosters collaborative thinking to deliver the best possible results for our clients.
Find out how our approach can work for you.
Working Together to Achieve Outstanding Results in the First State
Our AttorneysArthur G. Connolly IIIHenry E. Gallagher, Jr.Christos T. AdamopoulosMary I. AkhimienKaren C. BifferatoMatthew F. BoyerJohn A. Clark IIIKelly M. Conlan
Charles J. DuranteChristina M. Thompson Rachel A. DwaresEdward F. EatonMichael GrandyN. Christopher GriffithsTrisha W. HallTimothy M. Holly
Ryan P. NewellScott E. SwensonMax B. WaltonGregory J. WeinigJeffrey C. WislerJosiah R. Wolcott
Our Services Business ReorganizationCommercial BankruptcyCommercial LitigationCommercial Real EstateCorporate Counseling
Employment LawFamily LawGovernment LawTrusts & Estates
Wilmington Office1000 West Street, Suite 1400T 302-757-7300F 302-757-7299
Newark Office267 East Main StreetT 302-757-7300F 302-757-7299
www.connollygallagher.com
HigHmark Blue Cross Blue sHield delaware proudly supports CHildren & Families First.
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Dedicated to providingpreventive and comprehensive care to women of all ages.
Proud supporters of
Children & Families First
Menstrual Disorders
Infertility
Family Planning
Endometriosis
Menopausal Issues
Nancy Fan, M.D., FACOG
Shauna B. McIntosh, M.D., FACOG
Kim Boehlmer, CNM, MSN
Pat Heinemann, CNM, MSN
Suite E64 Omega DriveNewark, DE 19711302.778.BABY
1806 N. Van Buren St., Suite 210Wilmington, DE 19802302.778.BABY
Women to WomenOB/GYN Associates
www.wilmingtonfriends.org • 302.576.2930
Emalea Pusey Warner, Friends School Class of 1870, and her husband Alfred, Friends Class of 1860, were founders of Associated Charities. Its mission was, “to help others help themselves.” Associated Charities became the Family Society, Family Service of Northern Delaware, Family Service Delaware, and finally, Children & Families First.
Friends School continues to inspire students to act, as our mission statement says, “with a conscious responsibility to the good of all.” Best wishes from our family to yours.
Congratulations, Children & Families First, and thank you for your continuing service to our community.
Quaker matters. Come see why.
Skip Barthold & Dave Renz
Music for all occasions 610-388-3223
THANK YOU TO
For your continued support of Children & Families First!
Musician, Skip Barthold
Fierro | Country Fresh Mushroom Co.
Young Conaway Stargatt & Taylor, LLP
Kristin McGuigan of the Westin Hotel
October 3, 2015 Oberod Estate | Wilmington, DE
Our 2nd annual Oberod 5K Trail Run kicks off
our Run Fest Weekend with a unique course
that is exactly 5 kilometers of off-road
grass trails with 400 foot elevation climbs,
rolling hills, and gorgeous views. All levels
of runners and walkers are welcome and
encouraged to participate.
October 4, 2015
Oberod Estate | Wilmington, DE
We close Run Fest Weekend with our 1st
annual Splatter DashTM –the first colorful run
to hit New Castle County, Delaware. Start
out as a blank canvas...end up as a colorful
work of art, covered in a rainbow mix of
beautiful colors. Seven color stations line our
route on the beautiful Oberod Estate where
you will be splattered in color from start to
finish! This fun run is open to all ages.
JOIN US FOR OUR UPCOMING EVENTSTO CONTINUE YOUR SUPPORT
OF CHILDREN & FAMILIES FIRST!