Shine A Light Celebrates 1968

The usual powerhouse lineup will play the music of half a century ago in the annual concert to support the Light Up the Queen Foundation

When it comes to music, yesteryear can seem like yesterday, and that’s the feeling the annual Shine a Light concert will aim for by rolling back the clock to 1968 to create warm memories for those lucky enough to secure a ticket. Sponsored by the Light Up the Queen Foundation, the concert is set for Saturday, March 3, at The Queen in Wilmington. Tickets for the annual event have always sold out, but there’s still time to purchase general admission or the highly-sought-after VIP tickets, which include a Celebrity Chef menu executed by The CROP Foundation, open bar featuring Tito’s specialty cocktails and Twin Lakes craft beer, exclusive balcony seating, front pit access and more. This year’s concert will once again bring together an all-star lineup of scores of the most popular and revered musical performers in the Wilmington area. For many, 1968 was a year of turmoil, but from that chaos arose some of the best music of the 20th century, and it’s reflected in the set list for this year’s concert. “We have rock, country, jazz, blues, Top-40, and more,” says “Harmonica” Pete Cogan, a veteran of the concert series. “The magic of the show is that it takes everyone out of their own bands and puts you with other people you’ve never played with before. You get to meet other band members and their followers and that really opens up a lot of doors for you as a performer.” “The Light Up The Queen Foundation began in 2008 with a single arts education program and has developed and diversified over the years,” says Tina Betz, the foundation’s executive director. “The concert is by far our biggest fundraiser, pulling in well over a half million dollars in its seven-year run. The money raised allows us to serve about 3,600 children and young adults a year—well over 10,000 in total—through our programs. And we are just picking up speed.” After tackling the Rolling Stones’ catalog for the first few years of the event, organizers decided to fete all styles of music of 1975 three years ago and followed that by celebrating 1976 and 1977 in subsequent years. This year, the decision was made to step back even farther, to 1968, in a salute to a golden year of music.

Kat Pigliacampi, lead singer for Kategory 5, will rock out at this year’s show. Photo Joe del Tufo

John Cassidy, multi-instrumentalist for Kategory 5, likes the idea of celebrating 1968, but says slyly, “I hope we don’t go back to 1959 next year.” When horn player Alan Yandziak jokingly frets they might eventually run out of years and songs, Shine A Light Executive Committee member Tom Williams laughs and says, “Don’t worry, we still have a lot of quality songs from which to choose in coming years.” Guitarist Nick Bucci, regarded reverently by many area musicians, says that 1968 is right in his wheelhouse. “I had the opportunity to play on some Steely Dan songs during previous years’ shows,” he says, “but having a chance to emulate Jimi Hendrix [this year] is a challenge I’m looking forward to.” Bucci’s exalted standing in the musical community contrasts with Cole Petrillo, who will make his debut in the concert series this year. “I used to sneak into practices when my dad (Mike “Pops” Petrillo) would be rehearsing for past shows,” he says. “I hope to get to play on a song with him and also with Pat Kane (guitar),” who played his first Shine a Light show last year. This constant infusion of new performers helps keep the show fresh year after year. Singer Nihkee Bleu also made her debut last year and says her experience was “fun and awesome.” It reinforced in her that “people really love music from 40-50 years ago,” she says. “I spoke to people who could not make it to last year’s show and they were very disappointed. I wasn’t even born in the 1960s, but I think music from that era is more relevant today than it ever was.” Drummer John DiGiovanni, of Steal Your Peach, can relate. “This is my music, the music I grew up on. I was in high school in 1968.” He considers it an honor to be included, especially since a scheduling conflict prevented him from performing at last year’s show. Kat Pigliacampi, lead singer for Kategory 5, has her hair color (sort of) to thank for her first invitation to perform at the show, back when it featured The Rolling Stones’ music. “(Shine A Light Planning Committee member Rob Grant) called me up and said they needed another backup singer,” says Pagliacampi. “He told me they have a blonde, a redhead and needed a brunette, so that was how I first got involved.” She says that back then, “it was a lot more rogue, but still well organized.” Since The Stones don’t feature female lead singers, it was more “guy-oriented,” but she says she will miss the chance to do more disco and prog rock by not continuing on to 1978. Like everyone else, Pigliacampi is looking forward to this year’s show, citing “the spirit of unity. It’s all about the music.” While everyone involved tries to make each show better than the previous year, they also recognize the true focus of the event—the Light Up the Queen Foundation. Kathleen Ford, co-chair of the Shine A Light Committee, says, “The focus on arts education has resulted in even more—and larger—sponsors than ever this year, which allows us to serve more children than before.” With this year’s show offering an enhanced video production with some surprises, tickets are—as usual—going fast to this local musical event of the year. Check availability at LightUpTheQueen.Org/ShineALight.

A Decade of Making a Difference

The Farmer & The Chef marks 10 years of raising funds for perinatal nonprofit March of Dimes

Local farmers and chefs are pairing up once again to prepare something delicious for a good cause.

Thursday, Sept. 14, will be a milestone for March of Dimesannual fundraiser The Farmer & The Chef, which is celebrating its 10th anniversary this year at the Chase Center on the Riverfront. Ticket proceeds go directly to the mission of the March of Dimes—improving the health of babies by preventing birth defects, premature birth and infant mortality through advanced studies and research.

At the fundraiser, which begins at 5:45 p.m., farmers will provide locally-grown ingredients to the chefs, who then prepare tasting samples for event attendees. Ingredients are sourced from Against The Grain Farm, Bright Spot Farms, Fair Weather Farm at Fair Hill and Fifer’s, among others. The farms will team up with area favorites like Greg Vogeley of Drip Café, Robbie Jester of Stone Balloon Ale House, Jim Mitchell of Woodside Creamery and more. Last year’s winners include chefs Kip Poole, Matthew Vaugh, Ian Baker, and students from William Penn High School with Penn Farm/Against the Grain Farm. The event raised $82,000. The goal of this year is $85,000.

Overall, in the past 10 years The Farmer & The Chef has raised more than $700,000 for the nonprofit. And though fundraising is the most important component of the event, the communal aspect also helps foster sustainable relationships between local farmers and chefs while reinforcing the movement of eating healthy—a cause that March of Dimes promotes especially to women who are considering pregnancy. Since agriculture is such an important industry in Delaware, event founders also believe it’s vital to support area farmers and remind the public that fresh, local produce is available.

Says Laura Klatzkin, senior development manager at March of Dimes Delaware Market: “For 10 years we have had the opportunity to provide a great event by partnering with local farmers, chefs and sponsoring companies helping us to further our mission of giving every baby a healthy start.”

To mark the occasion, Klatzkin says, a diamond necklace from Del Haven of Wilmington will be raffled off. Raffle tickets will be available during the event.

General admission tickets are $45 in advance and $55 at the door. To beat the crowds, get a Chef’s Pass ticket (limited availability) for $75; it allows early entry at 5 p.m. and includes one complimentary drink ticket and an exclusive gift. For more, visit thefarmerandthechef.com.

A Sizzling Competition

The annual Delaware Burger Battle returns Aug. 26 and benefits the Ministry of Caring and Delaware ProStart

Prepare your taste buds for the annual Delaware Burger Battle, the state’s three-fold celebration of area chefs, parks and—of course—burgers.

The sixth annual Burger Battle will be held on the grounds of Wilmington’s Cauffiel House in Bellevue State Park, on Saturday, Aug. 26.

Some of the state’s most competitive chefs will put their best burgers forward, offering guests unlimited samples as they vie for fame and glory in three categories: Critic’s Choice, Alternative Burger and People’s Choice.

This year’s competitors include Ernest & Scott Taproom, the Brunch Box, Ulysses American Gastropub, Tonic Bar & Grille and more.

In its first five years, the Battle served more than 16,000 burgers to 3,000 people, generating more than $37,000 for Delaware nonprofits.

Proceeds from this all-volunteer-run event will benefit two Delaware nonprofits: Ministry of Caring’s Emmanuel Dining Room, which meets the immediate needs of Wilmington’s hungry, and the ProStart Program of the Delaware Restaurant Association Educational Foundation, an industry-driven curriculum that provides real-life experience opportunities and builds practical skills for high school students studying culinary and restaurant management.

The event begins at noon, with trophies awarded at 2:30 p.m. Advance tickets are $50 or $60 at the door, and include all-you-can-eat burger samples. Beer and wine are included in the ticket price for adults, while soft drinks are available for children and designated drivers. Tickets for teens ages 13-20 are $30, and children ages 5-12 are $10. Children under 5 are free.

For more information, visit deburgerbattle.com.

FranksWine Celebrates 30 Years

Golden Wine Event

FranksWine, at 1206 N. Union St. in Wilmington, is celebrating 30 years in 2017. And that’s not all. This month, FranksWine is hosting a fundraiser—a pop-up Golden Wine Event on Saturday, Feb. 11.

After a five-year break, the event is back at Harry’s Savoy Ballroom at 2020 Naamans Rd. Twenty vendors will be pouring wine that comes from various regions, and guests are invited to meander from station to station—which include craft beer from four local brewers. Overall, the drink menu comprises 80 wines and 16 craft brew selections.

Tickets are $100, and $25 of each ticket and 100 percent of the proceeds from the FranksWine Big Bottle Silent Auction will be donated to Kids Runway for Research, which raises awareness and support for The Nemours Center for Cancer and Blood Disorders.

The event runs from 6:30-9:30 p.m. Get tickets at frankswine.com.

 

Another All-Star Extravaganza

The Shine A Light concert series continues March 4, with a spotlight on 1977. The fundraiser once again features scores of the area’s top musicians.

67 musicians representing 83 bands
1,240 rehearsal hours
126 volunteers
38 songs
Countless creative collaborations

And that was last year.

The Shine A Light On The Queen concert series has been a hit with the public from the outset, and this year’s event, The Shine A Light on ’77, promises to exceed those numbers on its way to another sell-out and another lucrative fundraiser for the Light Up The Queen Foundation.

Set for 8 p.m. Saturday, March 4, at World Cafe Live at The Queen in Wilmington, the concert will once again bring together an all-star musical lineup of scores of the most popular and revered singers and musicians in the Wilmington area. They’ll be celebrating the music of 1977, when punk and disco were bursting into full flower, signaling a new wave in pop music.

One change fans will note this year is the March date. In previous years, the concerts took place in February, when the chance of inclement weather was a greater variable. In 2015, a stifling blizzard hit the area on the day of the show, rendering many roads impassable.

Yet, says bassist Betty Bullington, “It was a full house. You never would have known the weather was so bad outside.”

For its first three years, the series was a musical tribute to The Rolling Stones. Two years ago, organizers switched gears and decided to fete the music of 1975. It was a 40th anniversary retrospective on what concert co-producer and performer Rob Grant describes as “a time when some of the best music was being made.”

“Besides, we ran out of Rolling Stones songs and, let’s face it, the ‘70s were cool,” he says.
“It [will be] a really big mix of funk, folk, disco, good old country and badass rock and roll,” says Shine A Light performer Davey Dickens Jr. about this year’s show. “There was a lot of stuff going on in 1977—and the 1970s as a whole—musically.”

A Worthy Cause

Grant, who sits on the of the Shine A Light Planning Committee, also performs at the event. He says it gives him and other musicians “an opportunity to play some great music with really talented musicians and performers while also knowing we are helping a worthy cause.”
“The Light Up The Queen Foundation began in 2011 with a single arts education program and has developed and diversified over the years,” says Tina Betz, the Light Up The Queen Foundation executive director.

“The concert is by far the biggest fundraiser for the Foundation, pulling in approximately a half million dollars in its six-year run. The money raised has benefitted over 10,000 young people through musical arts programs,” she adds.

The foundation also provides education on social issues and healthy living, along with education through music and art.

“The concert for the Light Up The Queen Foundation is a truly worthwhile event in a city constantly struggling with their arts programs,” says Joe Trainor, who is seen by many as a leader in the area’s music and theater scene. Trainor has organized many tribute concerts for bands such as The Eagles, Queen and Genesis, outside of his own extensive oeuvre of original work. When asked for one word to describe the event, he didn’t hesitate: “Community.”

“This event brings people together and provides an opportunity to play with others you don’t normally get to play with,” he says, adding that this spirit of community forces everyone to “up their game.”
Trainor enjoys the wider palate the tribute to an entire year offers versus celebrating a single band’s repertoire, because the gamut of music is both a challenge and a change of pace. Other musicians share that view.

“There are no songs we wouldn’t want to play [on the playlist],” according to Tony Cappella, the troubadour bassist from Montana Wildaxe, who also performs with approximately a dozen other bands. “If anything, it gives us a chance as musicians to step out of our comfort zones. We love new challenges and styles.”

Cappella’s own musical career began a few years before 1977. “There is a really good chance I might be playing on a song I haven’t played on in 40 years,” he laughs.

For the performers, the journey to the night of the show rivals the actual show.

Performers jamming at last year’s concert. Photo Joe del Tufo
Performers jamming at last year’s concert. Photo Joe del Tufo

“In a way, the show itself is a bit anti-climactic for the musicians,” says Lew Indellini, lead singer of Special Delivery. “Don’t get me wrong, we love performing for this event, but the meetings, discovering the playlist, the rehearsals and collaborating with some of the most accomplished musicians in the area is one of the best parts of this event for us.”

No Egos

“It’s great to have helped invent something all the performers look forward to,” says Shine A Light Committee member and event co-founder Kevin McCabe, “especially since I’ve looked up to many of these musicians for such a long time.”

Despite the high level of musical accomplishment of the individual performers, “there is no ego” involved, according to McCabe, who also performs. “Everyone has a lot of respect for one another.”

Last year’s show ran much longer than the intended three hours. At the first musicians’ meeting for this year’s show, Grant emphasized quicker change-overs between songs. Singer Dan McGowan and guitarist Mike Petrillo discussed additional production value.

“We believe adding more production value will enhance the experience for the audience,” says Petrillo.
The meeting also was an opportunity for “rookie” musicians—most of them younger—to meet the rest of the members.

“I couldn’t believe how passionate everyone is,” says Samantha Poole, who will be performing at her first Shine A Light event.

“The gig itself is one thing, but the relationships you develop are very special,” she says. “My father used to play in The Sky Band with Nick Bucci when I was 10 years old. I’ve performed onstage with Nick since then, but it will be amazing if I get to perform with him at this year’s event.”

Poole’s father will be in attendance, making it extra special for her.

Newcomer Pat Kane, the wunderkind 20-something guitarist, may be the youngest performer at this year’s event. He will share the stage with some of the “silverbacks”—the musicians who are his grandparents’ age.

“It would be great to continue to add more young musicians and singers each year,” says Poole, to continue what has quickly become a tradition and centerpiece event of the local music landscape.
The Light Up The Queen Foundation “helps feed and cultivate the local arts,” says Betz, “by bringing music to young people who may, one day, be up on that stage themselves performing in a Shine A Light event.”

Tickets are available at the World Cafe Live website, WorldCafeLive.com. General admission is $60 and a limited number of VIP tickets are available for $250. Kathleen Ford, the Shine A Light Committee chair, says a portion of the price of the tickets is tax deductible. “But,” she adds, “don’t hesitate, because they are going quickly.”

Sips

Here’s what’s pouring

Golden Wine Event

FranksWine, at 1206 N. Union St. in Wilmington, is celebrating 30 years in 2017. And that’s not all. This month, FranksWine is hosting a fundraiser—a pop-up Golden Wine Event on Saturday, Feb. 11.

After a five-year break, the event is back at Harry’s Savoy Ballroom at 2020 Naamans Rd. Twenty vendors will be pouring wine that comes from various regions, and guests are invited to meander from station to station—which include craft beer from four local brewers. Overall, the drink menu comprises 80 wines and 16 craft brew selections.

Tickets are $100, and $25 of each ticket and 100 percent of the proceeds from the FranksWine Big Bottle Silent Auction will be donated to Kids Runway for Research, which raises awareness and support for The Nemours Center for Cancer and Blood Disorders.

The event runs from 6:30-9:30 p.m. Get tickets at frankswine.com.

Bob’s 1st Ale is Back

From now through March 30, the South Burlington, Vt. Magic Hat Brewing Company’s Bob’s 1st Ale—the brewery’s inaugural 1994 ale, originally dubbed Magic Hat Ale—is back. Magic Hat has moved away from its seasonal brews, which the ale was originally among, and is introducing the Limited Run series, offering beers from its vault that have been fan and staff favorites over the years. The rotation of the series will have a two-month window for each—totaling five brews for this year. An Irish-style, deep ruby red ale at 4.6 percent ABV, Bob’s 1st is fermented with the brewery’s 150-year-old strain of top-fermenting English yeast. Find the brew at local liquor stores.

dogfish-head-flesh-blood-ipa-canned1Dogfish Head Canned Flesh & Blood IPA

Brewed with a ratio of fruit, freshly-squeezed juice, and Northwest citrusy-hop varieties, Flesh & Blood India Pale Ale—Dogfish Head’s newest year-round brew—is now available at local liquor stores. Clocking in at 7.5 percent ABV and 45 IBUs, and exclusively available in six-pack cans, Flesh & Blood is crafted with orange peel, lemon flesh and an aromatic blood orange juice, resulting in a balanced and zesty ale.

Dogfish remains consistent in its use of all-natural culinary products in which consumers can easily identify the whole ingredient and trust in the freshness of fruits and vegetables, and thoughtfully sourced spices.

“Because we derive flavors and aromas from actual fruits you would recognize at your local farmers market and not jugs or buckets of flavoring created in a laboratory, you will not see statements like ‘brewed with natural flavors’ or ‘natural flavors added’ on our labels,” says Sam Calagione, Dogfish Head founder and CEO.

Flesh & Blood represents more than 21 years of commitment to tweaking and perfecting the fruit IPA style. Dogfish Head is a leading pioneer in this arena; it was the first American brewery to package and ship fruit IPAs nationally.

“We’ve been experimenting with fruit and citrus IPAs since 1996 when we released Aprihop, an IPA brewed with apricots,” Calagione says. “We think the fruit IPA category will surge the fastest in 2017 and we are proud of Dogfish Head’s innovator position in this realm.” To find Flesh & Blood IPA, visit dogfish.com/brewery/fishfinder.

Back by Popular Demand

After a three-year hiatus, Dover brewery Dominion has brought back its Millennium Ale. This Barley Wine Style Ale uses the original recipe first brewed in Ashburn, Va., to commemorate its 1,000th batch of beer.

This full-bodied English/American style barley wine comes in at 10.5 percent ABV. Millennium is brewed with Pale and Crystal Malts, Perle, Hallertau, Mt. Hood and EKG hops, and pure Virginia honey. The limited 100-barrel release is a labor of love that takes 24 hours of non-stop brewing before spending 15 weeks in the fermenter. Dominion Millennium Ale paired with sharp cheeses or a variety of desserts promises to be an ally in the cold winter months.

Says Head Brewer Daniel Louder: “This beer’s complexity, nostalgia and demand makes it something special and a pleasure to brew. Beer drinkers that have had it will be pleased that it’s available again, and ones that haven’t tried it will not be disappointed.”

Dominion Millennium Ale was released last month and is available in six-packs and on draught at local liquor stores.

Fresh Pours

New Belgium Brewing is on a roll. Four new year-round beers are now available from the Fort Collins, Colo., brewery, which is tweaking some other brews, too.

Fresh out of the gate are Dayblazer Easygoing Ale, Citradelic Exotic Lime Ale, Tartastic Lemon Ginger Sour and Voodoo Ranger 8 Hop Ale. A new line of hoppy beers under the Voodoo Ranger trademark is also being introduced, while Blue Paddle Pilsener paves the way for New Belgium Bohemian Pilsener. To make room for all these new flavors, Snapshot Wheat, Slow Ride Session IPA and Shift Pale Lager will roll off into the sunset (at least for now). In a purely cosmetic tweak, Sunshine Wheat will be newly adorned with a Colorado state flag to signify its roots.

“This is our most ambitious portfolio reimagining since our beginnings,” says New Belgium Brewing spokesperson Bryan Simpson. “We’ve got a lot of excitement, momentum and energy and that makes for a bounty of great beers with interesting twists—2017 is shaping up to be an awesome year for drinking beer.”

Partying for a Cause

Inaugural Meals on Wheels event set for Oct. 22

Fall is finally here, and with it, of course, weekends filled with football games. And in the parking lots at Delaware Stadium before a Saturday afternoon Blue Hens game, or at Lincoln Financial Field before an Eagles game, RVs and hatchbacks will be laden with a smorgasbord of smoked goodies, chips and dips, and seasonal brews.

But even veteran tailgaters’ spreads will pale in comparison to the Meals on Wheels Ultimate Tailgate, set for the Wilmington Sheraton South in New Castle, on Thursday, Oct. 22, beginning at 6 p.m. This inaugural event will feature local restaurants and chefs offering their unique spin on classic tailgate dishes.

“The Ultimate Tailgate will continue the legacy of offering guests an opportunity to indulge in a unique culinary excellence, while raising money in support of Delaware’s homebound seniors,” says Regina Dodds, director of Events for Meals on Wheels Delaware. “We are incredibly grateful for the community’s outstanding contributions, and are excited to kick off our new fundraiser in the fall of 2015.”

Some of the local restaurants scheduled to be on hand for the Ultimate Tailgate include 8th & Union Kitchen, Caffé Gelato, Fins Ale House & Raw Bar, Soffritto Italian Grill, Columbus Inn, Pizza by Elizabeths, Buckley’s Tavern, and Chesapeake Inn & Marina.

Executive Chef Tom Hannum, of Buckley’s Tavern in Centreville, also serves as vice chair of the board of directors for Meals on Wheels Delaware. He says the Ultimate Tailgate will give Meals on Wheels a chance to extend its fundraising efforts into the fall, much like the Wine Auction and Celebrity Chef Brunch do in the spring.

“All the events we did used to be on the same weekend, and it was sometimes hard for people to attend each one,” says Hannum. “By spreading the events out, we’ll be able to attract more customers and guests.”

Gianmarco Martuscelli, owner of the Chesapeake Inn & Marina, says he and Chef Christian Lackford are planning Thai chicken mini-tacos and mini-crab cake sliders with a citrus-horseradish aioli and tomato jam.

Martuscelli takes great pride in being involved with Meals on Wheels. “Throughout the year, we get invited to a lot of events or are offered the chance to work with a lot of charities, and when it comes down to it, we can only do so many,” says Martuscelli. “But I feel like Meals on Wheels does the most for the community, and is a top three charity in mind, so we’re proud to be a part of it.”

On the beverage side of the event—because what’s a good tailgate without a proper beer or cocktail?—Two Stones Pub and its newly opened 2SP Brewing, located in Ardmore, Pa., will handle the beer garden at the Ultimate Tailgate.

Ben “Gumbo” Muse, of 2SP, says the event will feature more than 30 craft beers on tap at the beer garden. Of those, six will come from the 2SP lineup, including the Delco, a workhorse lager perfect for tailgating, the Weiss Wit, with subtle notes of coriander and orange peel, the Baby Bob, a roasty stout, and the Bellcracker, a double IPA.

In addition to all the creative fare and craft beer, Painted Stave Distilling, from Smyrna, as well as Philadelphia Distilling will be on hand to offer samples of their vodkas and gins.
Live entertainment will include a DJ spinning tunes, courtesy of Spin Jocs Entertainment, and cover band FreeLance playing classic rock. Guitarist Bruce Anthony also will be on hand, playing a mix of traditional jazz standards and contemporary blues and rock.

While the Meals on Wheels mission is to raise funds in support of nearly 4,000 homebound seniors statewide, Erica Porter Brown, project manager with City Fare Meals on Wheels Delaware, hopes the event will encourage those attending to consider becoming volunteers.

“Our biggest challenge continues to be our desperate need for new volunteers, especially as the number of people we serve increases,” says Brown. “We have not been able to add delivery drivers with some of the expanded routes we are now serving, so this fall, we will be undertaking a major volunteer recruitment campaign.”

Katy Ford, a 64-year-old Delaware native, has been delivering Meals on Wheels for just over a decade, after she was first approached about volunteering while working at Wilmington Trust. It started as a once-a-month activity for Ford, and is now something she enjoys doing several times a week.

“I wanted to do something meaningful in my retirement, and it’s turned into something that’s just as much for me as it is for the people I serve,” says Ford. “I thank them when I drop the meals off, because it really is fulfilling. It only takes between 30 and 90 minutes out of my day, and I’m happy to do it. I’ve made friends over the years and gotten a lot of good advice from those I’ve served.”

Ford picks up the hot lunchtime meals on Silverside Road and follows a mapped-out route that takes her to a minimum of six houses and a maximum of 18.

Anyone interested in volunteering should check out the volunteer portal at the Meals on Wheels website.

For more information on the Ultimate Tailgate, or to purchase tickets to the event at $55 per person, go to mealsonwheelsde.org, or call 656-6451.