Food Notes – Jan. 2016

Changes for Chef Robert Lhulier

Chef Robert Lhulier—until this past fall the executive chef of the University and Whist Club of Wilmington—has new options on his horizon. He recently embarked on what he calls an “as-yet-to-be-named catering and culinary arts business.”

For the past month or so, he’s been cooking for friends, former customers and colleagues who until recently didn’t have access to his talents since he had been the chef at a private club.

“Now I am regularly doing the multi-course dinners I’ve gained notoriety for, specialized caterings and events, take-out meals, soups and side dishes for those too busy to cook or who might lack the skills, or have dietary restrictions,” says Lhulier. “Sometimes people just reach out and need advice on how much is enough mashed potatoes for 20 people at Thanksgiving, or want to know what’s a good mix of wines for a cocktail party and how much they should buy.”

Currently, he’s in the market for a commercial kitchen to work from, but for now, he will travel to people’s homes, or they can come to him for culinary service. This month, Lhulier is aiming to have the business name established and his website up.

For now, for more information, visit lhulier.com or “like” his professional page on Facebook—Chef Robert A. Lhulier.

New Lancaster Pike Farmer’s Market

A new farmer’s market—7-Day Farmer’s Market and International Food Store—has moved into the space formerly occupied by Pathmark at 3901 Lancaster Pike, Wilmington.

The market sells fresh fish, produce, meat and dairy, including international options like Asian and Hispanic foods. When in season, local and organic options also will be available.

Johnnies Dog House Happenings

Over the summer, Concord Pike’s Johnnies Dog House was named 29th Best Hot Dog Restaurant in America. Recently, it also added “and Chicken Shack” to its title.
Says owner Mark Raphaelson: “Now not only do we have the best hot dogs in town along with the largest vegetarian selection around, but we are cooking up by far the best fried chicken that you will ever experience. After two years of research and testing we are now creating fried chicken with unparalleled taste.”

Food Bank ServSafe Certification

The Food Bank of Delaware now offers ServSafe Food Safety certifications, the National Restaurant Association Educational Foundation’s training program that is respected and trusted by the restaurant industry to provide instruction in essential food safety practices.
The nationally-recognized certification includes training on personal hygiene, cross contamination, time and temperature, receiving and storage and food safety management systems.

Winter and spring classes at the two Food Bank locations are: Feb. 22 in Newark (English); March 14 in Newark (Spanish); April 4 in Milford (Spanish) and April 18 in Newark (English).

The class is a one-day training in the principles of food safety presented by registered ServSafe instructors. Instruction will last from 9 a.m. to 4 p.m., followed by the exam from 4-6 p.m. Individuals who complete the training and pass the exam will receive a certificate.
The $150 course fee includes seven hours of food safety training, a textbook, lunch and the exam.

So, what do you think? Please comment below.