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'16~ :RIDA"~ APRIL g - MOI',IDAV. APRIL g. 2012
FOOD & DRINK
Cape Gazette
On the
outside bar
and grill pen April 6
Craft-brewed beers on tap at ferry eatery
Cape May-Lewes Ferry offi-ning Friday, April 6, both On the
cials have announced the re- Rocks bar and grill locations will
branding of its outdoor bar and be open every Friday, Saturday
grill on the water's edge at both and Sunday from 11 a.m. until the
Cape May and Lewes ferry ter- last ferry departure. After
minalS to On the Rocks. Begin- Memorial Day, these outdoor
SUBMITTED PHOTO
ON THE ROCR$ OUTSIDE BAR AND GRtLLat the Lewes and Cape May ferry
terminals opens Friday, April 6.
waterfront locations will be open
seven days a week.
According to Steve O'Donnell,
superintendent of food and re-
tail, establishing a ferry "brand"
for local customers as well as
passengers who travel aboard
the ferr.y was important. "We
wanted to build more consisten-
cy on both sides of the Delaware
Bay in terms of menu selections
and entertainment so that our
customers can expect the same
great offerings at both locations,"
O'Donnell said.
On the Rocks Cape May &
Lewes will offer the same menu,
including burgers, grilled ahi tu-
na sandwiches, soft shell crabs
and other local favorites. Ferry
officials are also expanding its
varieties of local craft-brewed
beers. With a total of 14 beers on
draught, Lewes will feature Dog-
fish Head, 16 Mile, Evolution and
Twin Lakes, and others. Among
the eight beers on draught, Cape
May will offer the craft beers of
Dogfish Head, Cape May Brew-
ing Company, Tuckahoe Brewing
Company an&Flying Fish.
On the Rocks Cape May &
Lewes is also a ticket to live en-
tertainment. Lewes will have en-
tertainment three days a week,
Monday, Tuesday and Thursday
evenings, while Cape May will
Italia wedges 3/4-inch thick; reserve fered in 10-week semesters start-
• ll fronds for garnish. Drain arti- ing in September and ]anuary,
chokes and halve lengthwise, and a four-week summer ses-
Continued from page 107 Arrange fennel and artichokes sion in June. Instructors are
on a rimmed baking sheet. Driz- members who have volunteered
completely covered with the zle with 2 T olive oil, and toss to to teach in their areas of expert-
sauce. Stuff the shells with about coat vegetables. Roast vegeta- ise. Topics in the humanities in-
1 T of the cheese mixture and bles for 15 minutes, turn and dude art. literature, language,
place open side up in the baking roast another 15 minutes or until drama, music and history. Life
dish in a single layer. When all caramelized. Remove to a serv- skills classes range from basket
the shells are filled, spoon the ing dish and add remaining in-. weaving, pottery, photography
remaining tomato sauce over the gredients. Stir to combine; gar- and film to the perennial fa-
top, leaving several areas uncov- nish with lemon wedges and vorites like cooking. The insti-
ere& Drizzle the remaining 11/2 fennel fronds, tute regularly sponsors trips to
T olive oil over the shells, gprin- museums, gardens, historical
,!,de with remaining 1 C Parme- AbOut Osher sites and theaters as well as so-
san cheese. Bake until bubbly Membership in the Osher cial events for members. For
and just starting to brown, about Lifelong Learning Institute at more information about mem-
25 minutes. Yield: 6 servings, the University of Delaware is bership and the wide selection
Italian Tomato Gravy open to men and women aged of learning opportunities, go to
2 Ibs canned plum tomatoes 50 years or older and their part- www.lifelonglearning.udel.edu/1
1/4 C olive oil ners of any age. Courses are of- ewes.
small diced onion
4 crushed garlic cloves
red pepper flakes (optional)
2 T chopped parsley
salt & pepper, to taste
2 T chopped basil
Crush tomatoes with a potato
masher or pass through a food
mill. Heat olive oil in a saucepan;
saut6 onion and garlic until
golden. Add red pepper, parsley
and crushed tomatoes; simmer
for 45 minutes. Remove garlic
.and discard; season to taste with
salt and pepper. Stir in basil and FULL BAR AVAIl.ABLE, OPEN YEAR ROUND. ReSERVAnONS RECOMM£NDED
serve.
Roasted Fennel & Artichokes
fennel bulb
1-1b can artichoke hearts " ,1Wo off Early Bird Discount Nightly if seated by 5:30pm, weekdays only
3T extra virgin olive oil, divided ," Wednesday Nights $9.99 Comfort Food Night
'Rasher salt & pepper, to taste Featuring Gabis homemade chicken and dumplings~ and Jason s unbelievable Meat Loaf
I t lemon juice °Thursday Nights- Prime Rib Night $1,00/oz. starting at 10oz. (sides extra)
2 Tchopped parsley
pepper flakes ° Friday Nights- 1/2 Price on Select Bottles of Wine
lemon wedges for garnish FIRST IN DELAWARE TO OFFER MOUTH PARTY CARAMELS FOR SALE
fennel fronds, for garnish
Preheat oven to 425 F. Trim
fhe fennel bulb and slice into
havelive entertainmentWednes- Both locations have ample
day, Friday and Saturday hassle-free parking and weekly
evenings. On Sunday after- specials. Follow on Facebook
noons, Cape May wilt feature and Twitter for the live enter-
Caribbean steel drum music, tainment schedules and specials.
14TH ANNUAL
Zumba & Yoga Classes Available
-9611
34396 Tenley Court
Lewes, DE
H0urs j M0 Wed 7 317 T,e Thur Fri 471 3 l 8r 130" ! 2 ......................
Connect with Cape Region visitors and
residents through the Delaware Coast's
most complete guide to Summer.
NIGHTLIFE DINING GOLF BEACH
HISTORIC SITE SURFING MAPS GAMES
SPRING HOURS: Wednesday, Thursday & Friday l lnm- 8pm
Saturday 8am- 8pro * Sunday Brunch 8am- 2pm • Closed Monday & Tuesday
To learn more, call 302-645-7700
