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Cape Gazette
Lewes, Delaware
Jim's Towing Service
April 14, 1995     Cape Gazette
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April 14, 1995
 

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68 - CAPE GAZETI'E, Friday, Sea Horse Continued from page 66 Fresh from the Hotel Jerome and venerable Broadmoor Hotel, both in Colorado, Nicholson's specialty is game and he makes his own pates and smokes fish, employing hickory and mesquite in his grilling. "He also likes to experiment with many different types of sauces. He is very hardworking and we're very fortunate to have them both," the Pettigrews agreed. Nicholson sticks to popular dishes such as beef in the winter and experiments in the spring and summer, when diners flock to the Friday night seafood buffet (there's also prime rib, of course), and other seafood dishes. One may order up a personally de- signed saut6 of scallops, shrimp, and crab, or have lobster, oysters or scampi over rice, pasta. "Crab cakes and crab imperial are popu- lar all year and Ross brought in all Angus beef, so more people are ordering the filets and prime rib," they noted. The Pettigrews said it's typical for Nicholson to prepare such items as tuna cooked on a cedar plank and offers theme Sunday brunches - Japanese one week with raw tuna and sushi, and Hawaiian the next. These Sunday brunches, where the champagne flows, were started in 1988 and have been very successful, serving April 14 - April 20, 1995 as many as 900 people on Easter and Mother's Day. A typical brunch includes extensive salads, eggs Benedict, create-your-own omelets, fresh fruit, imported cheese and a raw bar. And don't forget the homemade Danish and turnovers. Rod's mother, Eleanor, made 50 pies for Mother's Day last year, and her hobby is keeping the dessert tray interesting. The Sea Horse also still provides compli- mentary birthday cakes with reservations, as it did 20 years ago. While the Sea Horse has always been a popular dining spot for the older generation, the brunches have brought an influx of younger people, who often bring their chil- dren, as a menu has been designed just for them. In fact, every Sunday in July and August, there is a children's theatre offered, complete with hot dogs and other kids' favorites, while the parents have a quiet din- ner in the main dining room. "It's like we're two different restaurants - full of families until 7 p.m., and then we change over to couples," the Pettigrews said. Parents and many others also like the fact that the front room, which seats 125, is non-smoking during the summer months. It's not just the children, but al- so their parents who enjoy saying "hi" to the Sea Horse mascot, "Frank", the three-and-a-half- year-old nurse shark who greets customers from his 110-gallon aquarium near the hostess station. (June assures that the state natu- ralist has come to visit Frank to in- sure he is happy and healthy, and is providing a written testament to that effect which will be placed by his tank to alleviate any concerns.) This will be the third year that Baystar Productions is offering live theatre in the banquet room, "which draws more talent each year." Each Thursday and Friday evening, theatre goers can avail themselves of the buffet and show for a modest price. (Presently on stage is "A Talent for Murder", a comedy-mystery.) They also draw group tours in the spring and fall months, which, the Pettigrews noted, has been a boost in the arm for many Re- hoboth businesses, as the resort has become an off-season destina- tion, rather than a lunch stop. 'q'be restaurant community works well together in Rehoboth and "we believe competition is very healthy. We have a more viable culinary community than any- where around," they testified. It's also good for the local econ- omy, in that more it enables more businesses to remain open longer in the season. The Sea Horse, for instance, employs 50 people now, with a high of 90 in the summer. (They close for a while in March, but are open seven days a week most of the year.) Their off- premise catering business has also allowed them to employ more people, as they have served up to 700 to 800 people for special oc- casions, as well as servicing wed- ding receptions and other private functions. Newlyweds who once dined by the stone fireplace now return to the Sea Horse with their grand- children, still confident they will be treated to a wide selection of perfectly prepared food in a gen- teel atmosphere. "We hope to be here twenty more years ourselves," the Petti- grews said. Taylor's Seashore Restaurant reopens Steve and Ann Marie Taylor have announced that Taylor's Seashore Restaurant, Wilmington Avenue, Rehoboth Beach, is now open for its fifth season. Presently the restaurant is open only Friday and Saturday from 5:30 to 10 p.m., offering fresh seafood and Italian favorites from the adjacent Ann Marie's Restaurant, which will reopen next month. Kevin Greene is returning this year as chef. Where should you go before you go house hunting? To our free Home Buyers Seminar. In conjunction with Margaretten & Co. a division of Chemical Residential Mortgage Corp. DATE: April 29, 1995 TIME: 1-2 p.m. for 1st time homebuyers 2:30-3:00 p.m. for 2nd time homebuyers PLACE: Rehoboth Econo Lodge, Route 1, Rehoboth Beach, DE The Prudential Gallo Realty (3o2) s4s-SSSl Why write a check? Improve your cash flow with barter! In today's roller coaster economic climate, your business often has to spend more money than it takes in. You're not alone! Spiraling overhead and tight cash flow are causing companies to rethink their cash man- agement strategies for the 90's. 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