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Lewes, Delaware
Jim's Towing Service
February 25, 2000     Cape Gazette
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February 25, 2000

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!. 52 - CAPE GAZETTE, Friday, February 25 - March 2, 2000 Ground Hog Job Shadow Day held at Kings Creek, Third Edition A joint effort between the Delaware Restaurant Association and the American Culinary Feder- ation/Mid Atlantic Chefs and Cooks Association recently cul- minated in the participation of five area youths in Ground Hog Job Shadow Day at King's Creek Country Club and the Third Edi- tion, both in Rehoboth Beach. "It's great to help create a posi- tive environment for the teens and to show them how much fun the restaurant business is," said Matt Haley, chef/owner of the Third Edition restaurant. "It's important for us to educate the chefs of the future." Student shadows at the Third Edition were Raymond Conquest and Anthony Motto of the Delaware Prevention Network in Georgetown, and Larry Lucas of Salisbury, Md. According to Michael Amell, sous chef at the restaurant, "I felt a breath of fresh air having the students show their enthusiasm towards our field. It proves there still is a love for the culinary arts alive in youth to- day." Ground Hog Shadow Day is a nationwide program that enables students to get an upclose look at the different careers and opportu- nities available when they enter the workforce. Preston Ingram, director of the Delaware Prevention Network, Richard Allen School, George- town, encouraged his students to participate. "This was a great opportunity to provide positive role models for our students and to have them ex- perience different career choices," he said. Executive chef Bob Webster, Kings Creek Country Club, and ACF/MACCA secretary, eagerly participated in the event, hosting students Brittany Dean and Robert Smith, both of Salisbury. "Everything went great. After a tour of the club's facilities and a brief orientation, we went right to work prepping for the night's din- ner. I was happy to share my skills and experience with the students and they seemed very interested and excited about what they were learning - plus they did a really good job," Webster said. Both chefs are active members of the newly formed nonprofit American Culinary Federation/Mid Atlantic Chefs and Cooks Association. Their role in the Job Shadow Day was part of the chapter's mission to pro- mote the culinary arts and the hos- pitality industry through school and community outreach. For more information on the chapter and its monthly meeting, contact Bonnie Aronson, president, CEC, Islands Continued from page 51 one second after each addition, until the dough is soft but not sticky. Remove the metal blade and turn the dough out on a work surface. Knead, dusting lightly with flour to prevent sticking, un- til the dough springs back when gently poked with a fingertip, about 3 minutes. Shape into a smooth ball. Brush a bowl with a thin coat- ing of olive oil. Add the dough, turn to coat. Cover with plastic wrap and let rise in a warm spot until doubled in bulk, about 1 to 1 1/2 hours. Meanwhile, prepare the top- Food Continued from page 51 3 C milk 3/4 finely grated Parmesan cheese 1 t butter 2 grouper filets, about 3/4-inch thick 1/2 lb. medium shrimp, peeled and deveined Season grouper with salt and white pepper and grill until done. Saut6 shrimp in small amount of olive oil, set aside and keep warm. Meanwhile, whisk flour in heavy medium saucepan to remove any lumps. Gradually add 1 cup of milk, whisking until smooth. Add remaining 2 cups milk and whisk over medium heat until mixture Wine Continued from page 51 the most famous recent case of "fever" was the '82 Bordeaux. The ratings were so high for all vintage Bordeaux and the notes so favorable that the prices skyrock- eted. People who rarely purchased premium Bordeaux were so caught up in the excitement that they jumped in with wallets open ping. Steam the broccoli in a cov- ered vegetable steamer, set over 1 inch gently boiling water, until crisp tender, about 3 minutes. Cool and blot dry on paper towels. Combine the oil and garlic in a small skillet; stir over low heat just until garlic begins to sizzle. Remove the skillet from the heat, add the broccoli and toss to coat. Heat oven to 450 F. Punch down the dough, cover with a cloth and let rest 10 minutes. Roll and stretch the dough into one lO-inch circle or four 5-inch circles. Transfer to a lightly oiled baking sheet or pizza pan. Arrange the broccoli on the crust. Sprinkle with cheeses. Top with tomato and basil. Bake on the lowest rack (or the bottom of the oven) until the crust thickens and boils, about four minutes. Remove from heat. Stir in Parmesan, shrimp and butter. Pour over cooked filets and serve. ROASTED GARLIC POTATOES 2 lb. small new potatoes, washed and dried 8 cloves garlic, crushed 3 T olive oil 1 t fresh rosemary, finely chopped salt and freshly ground pepper to taste Make sure the potatoes are completely dry, and combine all ingredients in a large bowl. Toss gently to thoroughly coat the potatoes and garlic with the oil and the seasonings. Place the mixture on a baking sheet and roast in a preheated 350 driving the prices to ridiculous heights. Happily, the '82 did live up to their reputation. Even more satisfying for people in the know, '79, '81, and '83 were all excellent as well and could be found for substantially less money. Burgundies got a double wham- my when the perfect '85 hit the futures. They arrived for delivery just as the dollar tanked in the cur- rency. This sent their price to the high- est ever recorded in burgundy his- is crisp and brown, about 15 min- utes. ARUGULA, ORANGE AND RED ONION SALAD 2 bunches arugula, washed and trimmed 1 t extra virgin olive off 1 t fresh lemon juice 2 large navel oranges, peeled and white pith removed, cut in- to segments 8 very thin slices of red onion, separated into rings freshly ground black pepper Drizzle the arugula with half of the olive oil and the lemon juice; toss to coat and divide among four salad plates. Arrange the orange segments and onions on top, dividing even- ly. Drizzle with remaining oil and season with black pepper. F oven for 35 to 40 minutes, until the potatoes are lightly browned and tender. Shake the baking sheet occasionally to turn the potatoes and assure uniform browning. So the great news is that Parker is well. Much to his dismay, he is staying inside the house for the rest of his life. I could not find a joke this week so Prudence and I invented one. We were staring at my mother's golden retriever. I looked at Prudence and Pru- dence looked at me. Prudence laughed because she only weighs 20 pounds and she terrorizes this 100-pound golden. I said to Prudence, "What do you get when you mix a golden with James Dean? Without miss- ing a beat, Prudence said, "A Rebel without a Clue." tory. Even so, the collectors who prefer the 100 rating bought at any price and excellent '83, '81 and '79 remained on the shelf. My reason for citing these two ex- amples is the ease with which one can research them and the fact that I think the same scenario is in play right now. The November burgundy was "phat" and the dollar seems to be weakening. There is a lot of hot money around in real estate and the stock market. Check it out. The future is always tomorrow. Master Food Educator training set for spring in Cape Region Anyone interested in nutrition, food safety and health issues is in- vited to take part in Master Food Educator training, sponsored by the University of Delaware Coop- erative Extension. After individuals are trained as a Master Food Educators, they volunteer 40 hours of their time to help the Cooperative Extension expand nutrition and food safety in their local counties. Volunteer activities may in- clude preparing or manning edu- cational displays, giving presenta- tions or demonstrations, serving as a contest judge, and/or writing news releases and fact sheets. The choice of activities is up to the volunteer. The Master Food Edu- cator training is a 28-hour course, covering such topics as nutrition, food safety and food selections. Training will be held from 9 a.m. to 3:30 p.m. Wednesdays, March 15, 22 and 29, and April 5 and 12. The training will be held at the South Coastal Library in Bethany Beach. Instructors are from the University of Delaware Coopera- tive Extension, faculty and indus- try experts. The training is free for those who choose to become a Master Food Educator volunteer. Individ- uals wanting to use the informa- tion for themselves or for a pro- fessional update and do not wish to volunteer may take the training and pay $75 to cover the cost of materials. For more information about the program or to register, call Mary Wilcoxon at the Sussex County Cooperative Extension office at 856-7303. Open All Year! LEWES FISHHOUSE & PRODUCE 1130 Highway One * 5 Points, Lewes, Delaware IFRESH . I WHITTINO FILLETS | $a.Ts ,.. / -- While suppiks last -- Retail & Wholesale Sun.12-5 Mon.-Thurs.12-6:30 Fri. & Sat.11-7 Boar00:QH_e00d Premium Dell Meats & Cheeses by the pound We make shopping easy... CALL IN YOUR ORDER & WE'LL HAVE IT READY!