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Cape Gazette
Lewes, Delaware
Jim's Towing Service
March 25, 2011     Cape Gazette
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March 25, 2011

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72 FRrDAY, MARCH 25 - IONDAY, MARCH 28, 2011 FOOD & DRINK F Nage, a wine bar nestled off Route o hoboth, is offering mu to incorporate dining cation and entertainm The restaurant i, cooking classes once md bistroavariety of concentrations. The wine classes monthly. These ne in Re- purpose of these cooking classes classes Center on a specific wine [tiple ways is to provide attendees with the topic and are discussed in detail with edu- skills and recipes necessary to while paired with complementa- rot. make restaurant-quality food in ry food. offering the comfort of their own home. Guests who attend the classes month in Nage also offers an array of will learn how to choose the ~iAGE CHEF HARI CAI IERON will lead cooking classes at the restaurant. SUBMITTED PHOTO f Paws For The in il the guests in at- entertainment, food and many auction items. Tickets are $35 in advance and $40 at the door. The event will also showcase the foundation's 2011 book of dog photography titled "In Three Words." Paws For The Cause will publish a book of dog pho- tography this year featuring pho- tos by Keith Mosher ofKam Pho- Founda- determined by tion will host a Chef ' Challenge tendance. the Cordrey Cente from 2 to 5 Local chefs including Phil tography with the dogs as the Mastripolito from Fish On in star attraction and captions by p.m., Sunday, Mar h 27. The foundation raises mgney for ca- Lewes, RyanCunninghamofAb- the owners choosing three aine cancer researcl)grants and bott's Grill in Milford and ]oe words that best describe theirca- funds directly to thg American Churchman from the new Italian nine companion. College of Veterin Medicine's restaurant Luca in Millsboro will Anyone interested in informa- hase Away K9 CanCer fund. be preparing culinary delights at tion about the fundraiser or the The fundraiser Will feature the event. Guests will enjoy book project can visit three chefs competing head to wine tastings from Fenwick head before a panel of judges as Wine Cellars, beer tastings of- or email pawsforthecause@veri- vell as a people's C aoice award fered by Twin Lakes Brewery, zon et. ridge Continued from page ROllo candy pecan halves . Arrange pretzel s, single layer in a mic 71 uares in a owave-safe salt in a large saucepan. Bring to a boil over a high heat and add the pecans. When the water returns to a boil, reduce the heat and sim- mer for 15 minutes. Drain the pecans and arrange on a baking sheet in a single layer. Allow to 1 T butter I t vanilla It haking seda Coat a cookie sheet with non- stick cooking spray; set aside. Combine peanuts, sugar, salt and corn syrup in a large mi- crowave-safe bowl. dry for about one hour, shaking Cook on high for 7 to 8 rnin- dish. Place one Roll,, on top of the pan occasionally. Preheat the utes, stopping halfway through each pretzel. Cook i9 the mi- oven to 300 F. Coat a baking to stir. Add butter and vanilla, crowave on high about 10 sheet with nonstick cooking mixing well to combine thor- seconds (chocolate- most soft, but not rr aove from microw fly press a nut half i chocolate. Allow to ,before serving. Golden Pecans 4 C water 1/2 C sugar ~t salt 1 Ib pecan halves Combine the wat, hould be al- spray and arrange the nuts on oughly and cook on high for an- elted). Re- the prepared pan in a single lay- other minute. Remove from mi- Lve and gen- er. crowave, stir in baking soda and 1to the Bake until golden, about 45 mix until light and foamy. Imme- cool and set minutes. Cool completely before diatelypour onto prepared serving. Store in an airtight con- cookies sheet and cool for one tainer, hour. Microwave Peanut Brittle,Break into pieces and store in 1 C shelled peanuts . an airtight container. 1 C sugar pinch salt Send comments, questions and recipe ideas r, sugar and 1/2 C white corn syrup to Cape Gazette right wine for specific foods, while socializing with friends and newfound friends a like. As the summer season ap- proaches, Nage is gearing up to restart its farm-to-table series, where local farmers team up with Nage's chefs to prepare a dinner made with all local ingre- dients. Guests will sit family style while discovering the process by which the food gets from a local farm to the table they are about to consume those products from. These dinners are held every Thursday at Nage from May 15 to Sept. 15. Along with these specialty "edutainment" classes, Nage caters to the idea of everyday up- scale, where the average patron doesn't have to break the bank to enjoy a nice meal. Because of this, Nage offers happy hour promotions 4"30 to 6 p.m., Monday to Friday which in- clude drink specials and 20 items on the bar menu that are $10 or less. Diners will also never get bored as Nage also offers new featured items daily, with any- where from four to 10 fresh se- lections added to the menu. For information on upcoming cooking or wine classes as well as daily specials and events, go to or call 302- 226-2037. Briefly )) Learn about uluid, make a snack April 1 loin state parks staffat the In- dian River Life-Saving Station for a fun, educational and unique activity - a squid dissection class. Participants will each receive their own squid specimen to ex- amine, and a park interpreter will be there to guide the class through the dissection process. Not only will participants gain an understanding of how the squid moves feeds and repro- duces, but at the conclusion of the class, their study specimens will be deep-fried for an early-af- ternoon calamari snack The class will be held from lto 2"30 p.m., Friday, April 1. The fee for this program is $8 per person, and it is suitable for ages 8 and up. The Indian River Life-Saving Station Museum is located on Route 1 in Delaware Seashore State Park, south of Dewey Beach. Space and materials are limit- ed; preregister by calling the In- dian River Life-Saving Station Museum at 302-227-6991. ~r ...until you log on to Like Cheap Eats? Check out the Off-Season Specials List 17U2 Co=U @ 5 Points, next to Best Ace Ibrdware 302-644-1822 HOLDS:, - Sat. 6,'39am-1:391in Sun, 7am-I lm] Follow U