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Lewes, Delaware
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July 11, 1997     Cape Gazette
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July 11, 1997
 

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CAPE GAZETYE, Friday, July II - July 17, 1997 - 59 FOOD & DRINK Wawa makes food and coffee changes; Taco Bell leaves By Kerry Kester Wawa Food Market, in an attempt.to return to its original business style, has removed fast food franchises from its Delaware stores. The corporation did not renew its contract with Tac6 Bell, and effective June 5, the franchise vacated the Wawa on Route 1, with other Taco Bells to vacate the other Delaware stores through the remainder of the month.. The decision to change the nature of the Wawa convenience stores was made at the corporate about pizza products, and they're also researching other products," said Wagner. "They re-did the coffee in most of the stores," he added. Redesigned store space keeps traf- fic flowing in the coffee area. ".This is just really speeding them up." Cappuccinos are extremely pop- ular with Wawa customers, not only because they are quality drinks but because they are a bar- gain at only 89 cents per cup. The store has both regular cappuccino level, said David Wagner, owner - and vanilla cappuccino as well as of the Route 1 store. "Taco Bell's contracts were up this year. They [corporate office] wanted to go back to their corps categories. "They wanted to expand...and bring in their own products. They're getting back to the prod- ucts that made them successful originally ." First for changes, said Wagner, was changing the grocery section " of the store, a task he expected to have completed by June 20. Aisles were expanded to better accommodate the handicapped, and some of the grocery items were changed, he said. Produce offerings, however, will remain the same. The convenience foods Wawa has include submarine sandwiches made on fresh bakery products and steam table items such as macaroni and cheese, soups, beef stew, chili and hot dogs. "They're thinking hot chocolate - each brewed in a special coffee machine. "We're supposed to be getting another machine, so we'll be able to add another flavor," said Wagn- er, who said he expects hazelnut to be the new flavor. For those with simpler tastes, the store also offers both rogular and decaffeinated coffee as well as the following flavored coffees: hazel- nut, chocolate macadamia nut, vanilla creme and Irish creme. Wagner said that when the cus- tomers first noted and commented on the changes, some complained about the removal of Taco Bell, but in only a short while, they began accepting the change. 'q'be majority are now buying the sandwiches and soups," said Wagner. Overall, he said, cus- tomers continue to be satisfied with the quality products and ser- vice Wawa continues to provide for the public. Kerry Kester photo Wawa Food Market did not renew its contract with Taco Bell, and in June the fast food fran- chise left the Wawa markets in Delaware. Wawa is in the process of expanding its line of cof- fees, altering some of its grocery selection and promoting its homemade soups and sandwich- es. Enter the 1997 Cracker or bread crumbs, green or red peppers, mustard or mayo,...what do you put in your crab cakes? Your recipe may'be a winner if you enter the Coast Day Crab Cake Cook-Off, sponsored by the University of Delaware Sea Grant College Program and Grad- Coast Day Crab uate College of Marine Studies. Eight finalists will compete for cash prizes ($150 for first place, $100 for second place and $75 for third place) and the coveted title of "Delaware's Best Crab Cakes" in the cook-off at Coast Day, on Sun- day, Oct. 5 at the university's Cake Cook Off Hugh R. Sharp Campus in Lewes. Coast Day is the University of Delaware Sea Grant College Pro- gram and Graduate College of Marine Studies annual educational festival and showcase for Delaware's rich marine resources. Continued on page 60 I Steamed Clams 10 hard shell clams per person salt water white wine - optional lemons butter rolls Scrub, scrub, and scrub the clams until all the sand is removed. Let clams stand in water in cool place until ready to cook. When purchasing the clams make sure they are tightly closed and not cracked. (This is true of oysters, too.) After cooking do not serve any unopened clams. Place clams in large pot with about 1/2 inch of water per 1 dozen clams. Add salt and 2 ounces of wine. Cover and boil until shells open. About 15 min- utes. Save broth and add some to each serving. Use rolls for dipping in broth. Melt butter and mix with lemon juice for dipping the clams. Lobsters, Lobsters, Lobsters 1-1/4 to 1-112 pound lobster per person more melted butter with lemon Bring a large kettle of water to a . brisk boil. (If possible use ocean water minus sand.) Place live lob- sters in kettle and boil for 15 to 20 minutes (depending on the number of lobsters.) Martha Stewart sug- gests pouring top of the line vodka in with the lobsters. I prefer drink- ing the vodka while cooking. (It's a good thing.) When lobsters turn bright red, remove from heat. Remember to remove the dark vein running down the back of the tail meat. Moc's Potato Salad small new red potatoes mayonnaise Dijon mustard fresh chives or dill salt, pepper, paprika Wash potatoes (leave skin on, remove any spots.) Cover and boil for 20 minutes. When done (a fork should slide in easily), drain and place back in pan to remove mois- ture. Mix one part mustard to six. parts mayonnaise with salt, pepper and chives or dill. chop and mix warm potatoes with mixture, sprinkle with paprika. Refrigerate for at least an hour. Corn Fresh local white corn salt and pepper Husk corn. Bring water to a boil for 7 to 10 minutes. Drain. Wrap in dish towel until serving. Tomatoes Fresh local tomatoes Olive Oil Fresh Basil Fresh Parmesan Cheese Slice tomatoes. Dribble olive oil over them and sprinkle cheese. Top with basil. Let stand for 30 minutes before serving. This column features local restaurateurs, gro- cers, seafood purveyors, educators, etc. who write on a variety of topics in which they have some expertise. Anyone wishing to con- tribute may call the Cape Gazette at 645-7700, I Remember Julia Roberts in "Mystic Pizza"? Her mother was a lobster fisherman,and everytime Julia opened the refrigerator all she saw were lobsters. She looked at them with the dis- may most of us would have for yet another bologna and processed cheese white bread sandwich, That is one of my goals in life. Can I possibly eat enough lobsters to look at one and think "yuk?" I am seriously trying, but I think my chances of being elected President of the United Stated are much bet- ter. That's why I believe there should be a "National Clambake" .Day. There are so many holidays in this country. Certainly, there should be at least one day (particu- larly at the beach) when we cele- brate lobsters and quahogs. Whether ttie day !s official or not (write Mike Castle), here are the basics for the All American Clambake. You cdn add more. Some like to add fried chicken or hard shell crabs. More vegetables are always welcomed. And if chil- dren are involved, some grilled hot dogs might be appreciated. Other than food, the key ingre- dients include large kettles, news- papers and paper towels. If you are inviting friends, ask them tO bring their biggest pot. And spread the Cape Gazette on the table so you can easily wrap the shells when the feast is finished. As for dessert, the local blueber- ries are flourishing. Those with a scoop of vanilla ice cream make an easy and delicious grand finale. What we need is a "National-Clambake Day"