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Lewes, Delaware
Jim's Towing Service
April 6, 2012     Cape Gazette
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April 6, 2012

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~o '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- 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 RECOMMNDED 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