Our team was formed by Nancy Chirdon Forster. For 12 years Nancy operated Nancy’s Riverfront Café in historic downtown Milford where she ran a café/coffee house and catering business. She then opened an Italian cuisine-focused cooking school where the class used fresh, local ingredients to put our dishes “over the top” in terms of flavor and health benefits.
Nancy has had a lifelong passion for preparing food starting at a young age when she worked at her Italian grandmother’s ice cream parlor. Later she was involved in suggesting and approving menus for luncheons and dinners at the White House and Delaware Governor’s House. Over the years Nancy has enjoyed teaching the benefits of using Herbs and Spices in the home and kitchen and giving cooking lessons that make extensive use these essential ingredients in regional, seasonal cooking.
Dale Coston Jr
Dale’s culinary journey started at a young age with not being afraid to try new things. The "foodie" in him was realized when he was introduced to a Chinese Apple (Pomegranate) by his oldest sister. This exotic fruit captivated him—starting with the name, to the way it looked, and how to open and eat it. That was the beginning of his journey to learn as much as he could about food and its origins. His latest accomplishment to date is graduating from the Culinary School at the Food Bank of Delaware. He will use the foundation of cooking essentials to create dishes at Nancy’s Cafe inspired by the Mediterranean.