The Green Room’s surf and turf is a 6 oz.
filet and butter-poached lobster with petite
vegetables, parisienne potatoes, frisée,
burgundy demi and lobster emulsion.
A destination for generations of family
gatherings, the Green Room also hosts
diners before Broadway shows at the
adjoining DuPont Theater or concerts at
the nearby Grand Opera.
Versace china, and an opportunity to sample
creative cocktails and regional craft beer.”
“Dining here is like a history lesson,” says
Daniel Bradway, CEC, food and beverage
director. “Yet, we offer duck three ways on
Founded along the banks of the
Brandywine River in 1802, the DuPont
Co. once dominated the state’s economy
through research of products such
as Nylon, Teflon and Kevlar. Now, the
state houses banks and pharmaceutical
Hotel du Pont
companies, as well as maintaining its
agricultural roots.
BUILDING A BEVERAGE PROGRAM
Daniel Bradway, CEC, food and
beverage director for DuPont Hospitality
in Wilmington, Del., has built a strong
beverage program with a mix of
traditional and cutting-edge ideas to
reflect the culinary focus in the Hotel du
Pont’s Green Room.
The Green Room also supports wines
that use eco-friendly winemaking to
match the chef’s selection of local
produce, sustainably farmed fish
and naturally raised meats, such as
organic Penns Wood Traminette
from the Brandywine Valley region of
Pennsylvania and biodynamic Pinot
Gris wines from Alsace.
The DuPont Co.’s emphasis on quality and
safety shows in the hotel’s kitchen. Replete
with its own bakery, which also supplies
bread and pastry to the DuPont Country
Club and Brantwyn event center and other
clients, the kitchen not only separates
handling of fish and meat, but has discrete
butchering and prep areas.
The award-winning wine program
features classic French wines to honor
the French heritage of the founders of the
DuPont Co. From Bordeaux selections
such as Château Lynch Bages Grand
Cru to Château Haut-Brion, Premièr
Grand Cru and Burgundies such as
Gevrey-Chambertin, the list is deep
on classic wines.
American selections include Bouchaine
from Carneros Napa Valley, whose
owners are members of the DuPont
family, to more modern approaches
such as Four Vines Heretic of Paso
Robles and Wente Reliz Creek,
Monterey, Pinot Noir. Other New
World wines, ranging from Carménère
by Concha y Toro in Chile to South
Africa’s Rustenberg Peter Barlow,
broaden the list.
The Green Room sources beer
from Delaware, New Jersey and
Pennsylvania. The signature cocktails
are rooted in local Delaware attractions
and several feature Delaware spirits.
The Delaware Beach Elixir honors
the downstate beach scene, and is
made with Blue Hen vodka made by
Dogfish Head Brewery, which, in turn,
honors the blue hen, the state bird
of Delaware. The Winterthur Orchid,
with vodka, Chambord and Hypnotiq,
finished with edible orchids, reflects
the renown of Wilmington’s Winterthur
Museum, a leader in American
decorative arts and gardens.
The Green Room’s executive chef, Keith
Miller, CEC, may surprise guests with an
amuse-bouche of Tropicana crab with
puréed pear sauce, and recommend his
Foie Gras PB & J. Miller pan-sears Hudson
Valley foie gras and plates it with pine nut
butter, toasted brioche, raspberry preserves
and blackberry powder. His study of duck
in three styles consists of confit of leg,
medallion of breast, crispy giblets, duck
prosciutto with duck-fat fried potatoes and
blackberry duck jus.
Throughout the menu, Miller supports local
suppliers from farm to table. The summer
leek/corn soup features silver queen corn
from Maryland, corn shoots, charred corn
and truffle honey. Seasonal crispy soft-shell crab salads with fresh bean salad and
lemon chips and local rockfish grace the
menu, when available.
