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Cape Gazette
Lewes, Delaware
Jim's Towing Service
July 11, 1997     Cape Gazette
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July 11, 1997
 

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60 - CAPE GAZETTE, Friday, JulyU - July 17, 1997 "00ly buy Coffee is coffee some stalwart drinkers, say. But, isn't there something better? Yes, says Diana Rosen, author of "The Coffee Lover's Companion," the ultimate connoisseurs guide to buying, brewing and enjoying coffee. The something more is more flavor, more aroma and more sat- isfaction in the cup from specialty specialty corre coffee, she said. "Specialty cof- fees have grown enormously in popularity because more and more consumers are recognizing that good quality coffee simply tastes better and is infinitely more satis- fying. It's what I call Rosen's $10 Pleasure Principle." Everyone has $10 for pleasure Continued on page 61 -' LEWES F!SHHOUSE \\; & PROOUCE 1130 Highway One • 5 Points, Lewes, Delaware € JUMBO LUMP  ,r,. Delic CRABMEAT HOM, '" "' $19,99 lb. SOUl -- While supplies last -- OPEN DALLY Retail & Wholesale Open Sun. - Thurs. 11 - 7 All Year! Fri• & Sat.- 10- 8 644-0708 Rosanne Pack photo Seaside Training graduates receive certificates After participating in a Seaside Training and Employment Partnership food handling safe- ty course, three Grotto Pizza employees were recently presented with certificates of comple- tion. Pictured are (l-r) Executive Chef and course instructor Bonnie Aronson; Grotto employ- ees Mike Jones, Herbert Morrow and Walter White; and Tom Stone, Seaside Training opera- tions director. The food service workers were honored at a Rehoboth Beach/Dewey Beach Chamber of Commerce meeting. Seaside Training is a First State Community Action agency, and it offers classes and workshops in restaurant and culinary arts and hospitality. Crab cake Continued from page 59 The event typically attracts more than 10,000 visitors and has won state and national awards for its efforts to promote environmen- tal education and stewardship. "The crab cake cook-off high- lights one of Delaware's most valuable seafood resoui:ces - the blue crab," said Doris Hicks, seafood technology specialist for the university's Sea Grant Marine Advisory Service and the.event's organizer. "Each year, seafood lovers with creative concoctions and cherished family recipes enter the contest• We'll select eight en- tries based on originality and an appealing balance of blue-crab meat and other-ingredients. Those eight finalists will then participate in the cook-off at Coast Day." Last year, Gregory Scirroto of Somers Point, N.J., won the top prize with his innovative "Mia Crab Cake•" As first-place prize winner in the 1996 Coast Day Crab Cake Cook-Off, Scirroto has been invited back to be a judge at this year's competition. As in past years, the competi- tion guidelines specify that crab cakes must be made from 100 per- cent blue-crab meat; all other types of crab meat are unaccept- able. Each contestant will receive two pounds of blue-crab meat to use the day of the competition• All other ingredients and cooking utensils are the contestant's re- sponsibility. Judging will be based on originality, predominance of crab meat, taste and texture• Entries are due Friday, Aug. 15. For a complete set of contest rules and an entry form, or for more in- formation, contact the University of Delaware Sea Grant Marine Advisory Service at 645-4346 or Doris Hicks at dhicks@udel.edu. MIA CRAB CAKE 2 Ibs. crab meat I tsp. Caribbean jerk spice 112 cup heavy cream 1/2 cup mayonnaise 2 oz. Frangelica liqueur 1 cup Stroehmann white bread, 1 tsp. green Tabasco 1 tsp. lemon juice 4 oz. scallion, diced - white only 1 tsp. lime juice 4 oz. roasted red peppers, diced 3 large eggs, lightly beaten Rice Krispies cereal, crushed, 3 oz. pesto Custom Cut- Beef Pork & Chicken HOMEMADE SAUSAGE CALL 947-0966 Open Tuesday - Saturday Sundays 10-2 about a half-cup olive oil (to lightly coat cakes) 2 oz. parsley, chopped Combine liquids in large bowl, mixing after each ingredient. Then add remaining ingredients (except cereal, olive oil and parsley). Form into five-ounce crab cakes, roll in olive oil and dust in crushed Rice Krispies. Bake in a 325-degree oven for 40 minutes on crushed aluminum foil. Gar- nish with chopped parsley. A.=a= ,.. ..... r'l'- r .... # " lllm West's Produce Route 16 • 1/4 Mile East of Route 1 Minutes from Lewes " Rebobotb Open 9 to5 Coming on -.- Blaokbe00es 684-3085 Beer • Wine • Spirits --THIS WEEK'S SPECIALS- Expires July 17, !997 McCormick VODKA 1.75 LITER *8.99 BURNETT'S GIN 1.75 LITER $9.99 BUDWEISER 30 PACK *13'99 CASE 12 OZ. CANS CANADIAN MIST $10.99 1.75 LITER COOR'S LIGHT 30 PACK $13.99 CASE 12 OZ. CANS CORONA s19.99 CASE 1207, BOTTLES Plus Deposit IlBI