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March 2, 2012     Cape Gazette
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March 2, 2012

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Cape Gazette FRIDAY, ~.4ARC~o~ 2 ~, ~OND~Y ~A~CR~ ~ 201~o~ 37 Addresses healthcare, wind power By Ryan Mavity good work ethic. Chamber member Bob Mar- shall asked Carper about govern- Common sense, optimism and ment regulation and if the sena- job growth were the themes of tor thought fear of increased reg- the day from U.S. Sen. Tom ulation was stalling increased Carper as he spoke to the Re- hiring. hoboth Beach-Dewey Beach Carper related a story about Chamber of Commerce. regulation by a CEO of a promi- Carper updated the chamber nent company. Feb. 23 at Kings Creek Country "He said, 'You should tell us Club on what he has been up to what the rules are going to be. in Washington, D.C. Give us some flexibility. Give us a He began by laying out his reasonable amount of time to core value of using common comply, and get out of the way.' sense to build consensus."The appropriate role of g0v- "I see my job in Washington as ernment is not to load the boat; a bridge builder, trying to get the appropriate role of govern- people out there who happen to ment is to steer the boat," Carper be very liberal and people out said. He added that it was impor- there who are very conservative tant to use common sense and and see if we can't find ways to make sure regulations are fair for work together on a commonboth businesses and citizens. agenda," Carper said. Chamber board member Bill When asked to name the Klemkowski asked Carper about biggest problem facing healthcare reform. Delaware, Carper said jobs and "We cannot continue to spend business growth. He said the role more on healthcare than the rest of government is to provide a of the world and get worse re- nurturing environment for job sults. We compete with those growth and job preservation, companies in Japan, where they Carper said one of the keys to spend half as much on health- continued job growth is build- care as we do and get better re- ing a world-class workforce; suits. That's not a fair competi- one that is educated, can read, tion. It's like trying to fight a fight write and do math and has a with one arm tied behind our back," Carper said. Former state representative candidate Chris Weeks of Becker Morgan Group asked Carper about America achieving energy independence. Carper said he is a big support- er of nuclear power, but he also favors supporting grants for al- ternative energy sources, such as biofuels and offshore wind. Carper related Delaware's capac- ity for offshore wind power to Goldilocks, saying the conditions 12 miles off Rehoboth were "just right." He said one proposal to help encourage offshore wind is to of- fer tax credits to companies that invest in wind power. "I want to see offshore wind here in the worst way," Carper said. While the senator is optimistic for the future - "I am a glass-half- full guy. I have been all my life" - he reminded everyone of what the country has had to come through in its recovery from 2008's economic meltdown. "We've come through hell. And we're through it, and we can see to the other side. There's still plenty we need to do. But I think 'r we e doing a lot of the right things these days. We need to fig- ure out what works, and do more of that." LLS SEN. TO~ CARPER speaks to members of Beach Chamber of Commerce. Chamber members approved of the senator's message. Matt Turlinski, chairman of the chamber board, said, "He's done so much for this area. I think he's put a lot of people at ease. He's explained a lot of the situations people have questions about." Turlinski said he was glad to hear Carper address the Wind RYAN MAVlTY PHOTO the Rehoboth Beach-Dewey farm, since a lot of people think it's a dead issue. He said it's good to know Carper still supports the project and wants to see it hap- pen. Christine Hastings, co-owner and operator of the Jolly Trolley, said, "I liked what we heard be- cause I like to hear that our very large government is working, hopefully more bipartisan" t's no secret that many of us sand dwellers silently pine away for our beloved ethnic cuisines and markets we left behind in Philadelphia, Washington, D.C., New York or Baltimore. So you can imagine the excitement when the front window of a tiny storefront in Rehoboth Beach proclaimed: "Touch of Italy - Opening Soon!" Old news, of course. But as Touch of Italy enters its third year in Rehoboth Beach, it's still nice to have an authentic Italian salumeria and pasticceria right smack in the middle of it all. The heady fragrance of olives and fresh bread blends with earthen notes of charcuterie and aged cheeses to whip your taste buds into a frenzy. Those of us who count our- selves among the salami starved and cheese challenged have Bob Ciprietti, Joe Curzi and Lou Bas- cio to thank for bringing this lit- tle bit of the Bronx to the beach. Ciprietti's father grew up in Italy and worked as a tailor (along with.his father's father and brother) in the garment district of lower Manhattan. Bob's moth- er's family owned an Italian restaurant in Pennsylvania that stayed open for 55 years. When Ciprietti bought a home at Sea Colony in Bethany Beach 12 years ago, there were no local places specializing in Italian pro- visions that comparedwith his childhood home in the Bronx. So on holidays, he'd fill his car with all sorts of cured meats, cheeses and breads, trade some of it with friends for cookies and wine, and throw a huge party at hisplace in Bethany. He and Lou hung out together, crafting delicious meals from the stuff Ciprietti hauled down from New York. He moved to the beach in 2003, and it wasn't long before talk ofa deli and sandwich shop began. He, Joe and skilled deli- guy Bascio teamed up to make the Rehoboth Touch of Italy a re- ality. The smiling faces of Lou and his brother Frank, all decked out in their deli whites, make everybody feel at home in that crowded little morsel of Italy just a hop, skip and a waddle from the water. Of course, you can't keep a good concept down, and the ex- panded Touch of Italy in Lewes adds sit-down dining, a full bar and wood-fired pizzas to the mix. The stores have been so busy that Lewes partners Cipri- etti and Curzi are fitting out a storefront in Five Points where bakery operations will be consol- idated. Bob is particularly proud of their baker, whose bread-mak- ing secrets made it all the way here from the Bronx. Traditional specialties include pane de casa (similar to Ciabatta), prosciutto bread, semolina/loaves and vari- ous focaccias. The bakery case overflows with a tantalizing m61ange of Italian cookies and pastries. Peer into the front window of the Lewes installation, and you'll see the hallowed Mozzarella Wf~S GOING TO RUN a photo of Bob Ciprietti, sharp provolone hero is a lot easier on the eyes. Room where Yonkers-bom cheesemaker Mike Berardine!li caresses milky curds into creamy clouds. Mike was a student of Orazio Carciotto, New York's mozzarella maven and owner of the famed Casa Della Mozzarella at 187th and Arthur Avenue in the Bronx. Mike has perfected the softly striated texture of the snow-white cheese, adding a smidgen of salt guaranteed to set off a party.right there in your mouth. Ciprietti and Curzi aren't fm- ished yet. With the help of mar- keting director Anne Keehan, BOB YESBEK PHOTO but his sopresatta, peppers and they hope to build a solid brand for TOI. Their plans include an- other full-service restaurant and deli in Rehoboth Beach, plus an extensive website where out-of- towners can click their fridges full of Italian groceries and bak- ery favorites. So the beat goes on. We of the starved and challenged hope that the success of ethnic ventures like Touch of Italy will draw even more expanded menus and din- ing choices here to the beach. I think we're ready for it. Bob Yesbek is a notorious foodie and can be reached at Bob@RehobothFoodie.corn