James Beard Sunday Supper

Wilmington chefs join to create James Beard Sunday Supper 

Pam GeorgeCulture, Headlines

James Beard Sunday Supper

The Chancery Market Food Hall & Bar will be the scene of a dinner doubling as one of a series of Friends of James Beard benefits.

In many households, Sunday supper means gathering with loved ones and a table full of comfort food.

But beginning at 5 p.m. on Sunday, April 23, Wilmington’s finest chefs will kick the beloved family-style meal up a notch at Sunday Supper Wilmington in The Chancery Market Food Hall & Bar, located at 1313 N. Market St. in Wilmington.

Part of the James Beard Foundation’s Friends of James Beard Benefit series, the event is being organized by the It’s Time Wilmington campaign and sponsored by Johnson Commercial Real Estate, which developed the 12,000-square-foot food hall.

Antimo DiMeo Bardea Beard Dinner Sunday Supper

Antimo DiMeo

Joining The Chancery Market will be Antimo DiMeo from Bardea Food & Drink and Bardea Steak, Tyler Akin from Le Cavalier, Michael DiBianca from Ciro Food & Drink and Ciro 40 Acres and Joe DeLago from The Quoin.

“It is a culmination of the city’s diverse downtown restaurant scene, from high-end dining to casual,” explained Katie Zamarra, spokesperson for It’s Time, which promotes Wilmington’s offerings and people.

The James Beard Foundation is named for one of America’s first celebrity chefs.

James Beard was a cookbook author, TV personality and teacher, and the foundation’s mission is to support and promote the people behind America’s food scene.

For instance, consider the prestigious James Beard Foundation Awards, which recognize movers and shakers nationwide. DiMeo and DiBianca have both been nominated in the past.

“Chef DiBianca is a three-time semifinalist for the James Beard Mid-Atlantic Chef of the Year, so it is something near and dear to him to give back to the organization that helps to harvest and recognize excellence in the restaurant industry,” said Venu Gaddamidi, co-owner of Ciro.

James Beard dinner

The April 23 event is not the first time a James Beard Foundation benefit has been held in a food hall.

Tyler Aiken James Beard Sunday Supper

Tyler Akin

“Suppers have been featured in prominent city food halls such as New York’s Chelsea Market, D.C.’s Union Market and Atlanta’s Ponce City Market,” Zamarra explained.

It makes for an unusual menu. “The cuisine is aimed at highlighting the strengths of each restaurant,” Akin said.

The reception will feature hors d’oeuvres from Fuku — owned by celebrity chef David Chang — and Market Street Burger and Dog, both Chancery Market Food Hall restaurants.

The Juice Joint, also in the food hall, will provide the juice for a signature cocktail. (There will also be sparkling wine and a local brewery’s beer.)

The Chancery Market vendor Justin Womack of Oath 84 will handle the appetizer course, while Nikita Thomas of Rooted AF, a vegan restaurant, will do the salad.

Well-known area chef and The Chancery Market vendor Dan Butler of Toscana Pizza e Panini will prepare pasta.

The main proteins will be handled by DiMeo, who will make braised American Iberico pork cheek, and Akin of Le Cavalier, who will prepare veal rougette Mourvèdre with verjus, olives, grapes and marjoram.

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DiBianca of Ciro and Kati Roll Wala, a vendor in The Chancery Market, will present the sides.

Ciro restaurant's tasting menu

Michael DiBianca

Guests will then enjoy dessert from Joe DeLago of The Quoin Restaurant and coffee from Espresso coffee bar, owned by the mother-daughter team Diane Losado and Angie Hernandez.

While the patrons dine, they’ll listen to the Sam Nobles Trio.

On the map

Zamarra said the Sunday Supper in Wilmington is a landmark event, and partnering with the James Beard Foundation validates the city’s dining landscape.

“The foundation is dedicated to celebrating and promoting the diversity of American cuisine, which aligns with the event’s goal,” she says.

In a press release, Clare Reichenbach, CEO of the James Beard Foundation, expressed her appreciation.

“We are absolutely delighted that the city of Wilmington is bringing together so many passionate and talented chefs for this event and deeply grateful this will support the foundation’s effort to champion a standard of good food anchored in talent, equity and sustainability,” she said.

The event also gives chefs the chance to collaborate, Akin said. “It’s always a great experience,” he said. “Getting together in a different space, serving great food, and connecting with the community in different ways are the most rewarding things you can do as a chef.”

Tickets are $200 per person, and attire is Sunday casual. To purchase, go to Eventbrite.com


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