The Buzz at Harry's Savoy Ballroom
Chef Banks Wins Chef Good Taste Award
The American Academy of Chefs will present its Chef Good Taste Award for the Northeast Region to Harry's own David Leo Banks. The award is presented to one Academy Fellow from each region per year, recognizing that person "who has been actively involved in furthering the culinarian's greatest achievement, taste." The award was presented at the American Culinary Federation's National Convention in Philadelphia on July 14.
SOS Benefit Raises $45,000 to Fight Childhood Hunger
The Share Our Strength Taste of the Nation dinner, held April 6 at Harry’s Savoy Ballroom, raised $45,000 in the fight against childhood hunger. Thanks to all who participated in this effort, which benefits the Ministry of Caring,
Food Bank of Delaware and Salvation Army.
Pictured here are Harry's Chef David Leo Banks (center) with guest chefs from New Orleans and New Jersey who prepared the gourmet five-course meal.
The People Who Changed the Way We Dine
Delaware Today magazine featured Harry's Savoy Grill and Harry's Seafood Grill owner Xavier Teixido on the cover of its February 2006 magazine, as one of seven restaurateurs who redefined the dining landscape in Delaware. "Congratulate them for keeping our interest after all these years," writes food critic Pam George. She tells how Teixido brought an overlooked classic — prime rib — into the restaurant scene in the 1980s, and later introduced new trends, such as sushi tuna, called "seared tuna" to appeal to wary diners. "You have to find a way to tee it up for Wilmington," Teixido says. "People want to be led but they don't want to be lost."
Harry's Wins Wine Enthusiast Awards
Wine Enthusiast magazine has named Harry's Savoy Grill and Harry's Seafood Grill among the best restaurants in the country for impeccable service, outstanding food, alluring décor and distinctive, imaginative and energetic wine programs.
In the February 2006 edition of Wine Enthusiast magazine, Harry's Savoy Grill took top honors in Delaware with an Award of Unique Distinction, while Harry's Seafood Grill earned an Award of Distinction.
Harry's Sommelier Anne Hood is responsible for the award-winning wine program at both restaurants. She has created user-friendly wine lists that feature 70 wines by the glass and categorize bottles by grape varietal as well as other special features, such as "not your mother's chardonnay" and "sommelier's favorites." The wine program at Harry's also includes monthly wine flights and wine dinners, and a year-round wine school. For more information on our wine program or to make a reservation, please call (302) 475-3000.
