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March 2, 2012     Cape Gazette
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March 2, 2012
 

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,% 8111 FRIDAY, MARCH2 - MONDAY. MARCH 5. 2012 FOOD & DRINK Cape Gazette TUSCAN CHEF TO RETURN TO 205 LAV|NIA STREET S!,~;~B f, tL~T'f EO PHO'~O 2!0~ ~oAD~-~A 5 L~EC~ in Milton, the Art/HealS/Development Gallery on the Delmarva Peninsula, welcomes Gabriel- la Lavorato for her fourth visit from Arezzo, in the Southeast part of Italy. She has a repertoire of savory Tuscan recipes to share and will be teaching three separate Italian'cooking classes, each followed by a dinner, Thursday to Saturday, March 22-24. Each class and dinner starts at 3 p.m. and ends around 9 p.m. The price of each class and dinner will be $100. The menu will be different on all dates. The gallery can only accommodate a limited number Of people; interested individuals should call 302-684-3379 with the desired date to secure a place. For more information or online registration, go to 20Slavinia.com. Restaurants honor Girl Scouts with creations SoDel restaurants are showing their support of the Girl Scouts of America by showcasing desserts made with cookies. Sweet dishes are being created and served at Fish On, Lupo di Mare, Bluecoast and NorthEast Seafood Kitchen. Desserts from each head chef will be judged by employees and patrons to deter- mine the winner. Ran Burkle, chef at NorthEast Seafood Kitchenl was able to use three different cookies in his recipe. Blackberry Samoa Buckle with Tre- foil Crust topped with Thin Mint Ice Cream 1/2 C shortening 1 C sugar, divided I egg, beaten 21/2 C all-purpose flour, divided 21/2 t baking powder 1/2 t salt 1/2 C milk 2 C fresh blackberries 2 C Samoa cookies, chopped 2 C Trefoil cookies, ground 1/4 C cool butter In bowl, cream.shortening and 1/2 C sugar until light and fluffy. Add egg and mix well. Combine 2 C flour, baking powder and salt. Add to cream mixture alter- nately with milk, beating well. Fold in 1 C ground Trefoils. Spread into a greased 9-inch- square baking dish. Toss black- berries with chopped Samoas. Sprinkle over batter. In a small bowl, combine rest of the ground Trefoils, flour and sugar. Cut in cold butter until rnixture resembles coarse crumbs; sprin- kle over berries. Bake, uncov- ered, at 350F for 45-50 minutes or until toothpick comes out clean. Top with Thin Mint ice cream. The Card Available 302.539. CAFE 84 Atlantic Avenue, Ocean View, DE www.thecafeon26.com a Coffee ..7foztse (Bistro thecafeon26@verizon.net NorthEast Seafood Kitchen continues free cooking workshops NorthEast Seafood Kitchen, aged a large portion of the throughout the off-season. Par- ; ned by Matt Haley and Bry- restaurant, forcing a close of ticipants will meet local chefs any Zeigler of SoDel Concepts business while the restaurant while acquiring various fresh and head chef Ran Burkle, will was repaired and rebuilt,and seasonal ideas for their own continue its series of free cook- As a result of high deTnand and kitchens. Drinks begin at 5:15 and ing demonstrations at 6 p.m.. limited seating, NorthEast will will be served throughout the Wednesday, March 21. be taking reservations for this night. These events will be the This month's workshop will event. To reserve, call the restau- third Wednesday every month, be presented by guest chefDoug rant at the number below or continuing through April, and Ruley of Catch 54 restaurant in email manager Colby Pusey at will feature a different guest chef Fenwick Island. Ruley will show- colby@sodelconcepts.com or each time, highlighting what case some of the latest menu Burkle at ronnie@sodelcon- produce is in season and dishes items to be featured at the new cepts.com, that incorporate those flavors. Catch 54, due to reopen Sunday, SoDel Concepts invites all For more information, call 302- .pri115. food and drink enthusiasts to 537-1785 or go to northeast- - A maior fire last August dam- come for these free events seafoodkitchen.com. Full Bar Available OPEN YEAR ROUND P eservations P ecommended 10% off Early Bird Discount Nightly if seated by 5:30pm, weekdays only . Introducing The Cafe Burger...Hand Patted 1/2 pound Grade A Black Angus Beef Wednesday Nights- $9.99 Comfort Food Night ,Featuring Gabi's homemade chicken and dumplings, Thursda - Prime Rib Night $1.00/oz. starting at 10oz. Irides extra) Open March 1st l lain- 8pm & March 2nd 3- 8pm We will be closed from March 4th until the 14th for repairs, renovations and some R & R. Re-opening lhe 14th to resume regular winter hours. Winter Hours: Wednesday, Thursday Friday l lain- 8pm Saturday 8am- 8pro Sunday Brunch 8am- 2 Closed Monday & Tuesday Add carrots, onion and apple; processor. Return mixture to ,N Ol113 stir until coated with curry paw- saucepan and stir in the fmall C der. Cover the pan, reduce heat of broth to reach desired consis- Qmtinued from page 87 to medium low and cook until tency. Adjust seasonings and vegetables are softened, abotlt 15 serve sprinkled with paprika. color to this dish. minutes, shaking the pan often. Mushroom & Herb Soup My favorite soup from this Add 11/2 C vegetable stock and 12 oz mushrooms group was the mushroom herb, pur e the mixture with an im- 4 slices bacon made with a mixture of crimini, mersion blender or in a food 1 chopped onion button and reconstituted dried processor. Return the mixture to 21/2 C beef or veal stock wild mushrooms - any variety the saucepan, stir in the remain- 2 T sherry will work. Based on the lush rex- ing stock and bring to a simmer. 2 t Italian seasoning rare, you could almost call this Adjust seasonings and garnish salt & pepper, to taste cream of mushroom. When you with a drizzle of yogurt or Clean and roughly chop the make this, be sure to save the ba- crbme fralche to serve, mushrooms; set aside. Place the con to make a BLT to enjoy Leek & Cauliflower Soup bacon in a large saucepan and along with your bowl of soup. 2 leeks cook to render all the fat. Re- Ctified Carrot Soup I medium cauliflower move the bacon hnd reserve for 1 Ib carrots 1/4 t nutmeg a BLT sandwich. Add the onions 1 onion 3 C vegetable stock to the bacon fat and cook over 1 Granny Smith apple 3 T walnuts low until softened. Stir in the 1 T canola oil salt & pepper, to taste mushrooms and cook until they 1 T curry powder paprika for garnish release their liquid. Add the 3 C vegetable stock Clean and trim the leeks; chop stock, sherry and herbs. Cover saR& pepper, to taste roughly into a large saucepan, and simmer for about 10 min- yogurt for garnish Rinse and trim the cauliflower: utes. Briefly purde with an im- Peel the carrots and thinly add the florets to the saucepan, mersion blender or in a food slice into rounds; set aside. Add nutmeg and 2 C of the veg- processor, leaving small chunks Roughly chop the onion; set etable stock and bring to a boil of mushrooms (not to a smooth aside. Peel, core and chop the over medium heat. Cover and consistency). Adjust seasonings apple: set aside. Heat the oil simmer for about 20 minutes, and serve. over medium in a large Add the walnuts and pur e the saucepan. Add the curry powder mixture until smooth with an Send comments, questions or recipe ideas to and cook for about 3 minutes, immersion blender or in a food capeflavors@comcast.net. OPEN: Tuesday-Saturday llam - 9pro - Sundays 9am - lpm 3-6 PM Happy Hour with $5 apps. Tuesday - Friday Complimentary Apps .Tuesdays e~ Fridays. 4:30-5:30 Sunday **** [PlNNER SPECIALS 3- 9pro **** ! Tuesday1/2 Ib steamed shrimp a, salad $10 Date Night. 3-COURSE DINNER for 2 $45 Wednesday (Advance Reservations required for this special menu) Thursday Burger Night. All burgers $6 Friday Prime Rib N~ght . $19.99 59 ALL YOU CAN EAT BREAKFAST BUFFET 9 - 1 pm MARDI GRAS DINNER SHOW Saturday' March 10 " 6PM e~ 6:30Pro SEATIN(3S 8PM Parade of the Stars Show featuring 4-Course Dinner MARIO ROeCO LIVE.t!! S40/person show-only tickets may be available 3/8/12 @ $20pp