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Lewes, Delaware
Jim's Towing Service
August 20, 1993     Cape Gazette
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August 20, 1993

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Rehoboth jazz festival slated this October The sounds of jazz will fill the streets of Rehoboth Beach during the fourth annual Rehoboth Beach Jazz Festival this October. The first Jazz Festival in 1990 was sponsored by the newly formed Rehoboth Beach Down- town Business Association. The event is not just about music. The Rehoboth Beach Jazz Festival, Inc. takes pride in sup- porting Delaware musicians through increased exposure and the Larry Scott Scholarship Bene- fit which awards scholarships to Delaware music students. In addition, the Jazz Festival honors a different Delaware musi- cian each year. This year's hon- oree is Boisie Lawry. Over the years, the Jazz Festival has gained recognition and fund- ing from the Delaware Division of Arts and many local corporations and organizations. Not only does the Jazz Festival bring together local musicians, but also many nationally and regional- ly acclaimed artists. In the past, the Jazz Festival has been host to such jazz greats as Charlie Byrd, Ethel Ennis, Houston Person, Etta Jones, Saffire and the Uppity Blues Women and Kim Waters. This year's line-up will include appearances by Dakota Staton, Kenia, Gerald Chavis and Boysie Lowry and the Alumni Band. The schedule of events includes: Thursday, October 21 - Meet the artist party at the Henlopen Hotel. Cost is $15. Friday, October 22 - Concert at Rehoboth Beach Convention Hall, Admission is $25. Saturday, October 23 - New Orleans style jazz parade on Rehoboth Avenue, followed by an open air concert at the Bandstand. Both events are free. CAPE GAZETTE, Friday, August 20 - August 26, 1993 - 31 First State garlic being grown seaside First State Garlic is being grown in the sea- side beds of Mary Anne and Tom McGovern in Rehoboth Beach. The garlic bulbs vary in size, color, texture, cloves per bulb and flavor. Size variance is because the bulbs from which it is grown origi- nate from numerous domestic sources and geo- graphical areas - bulbs are from such far away places as Russia, Venezuela, Canada and Ire- land. The Irish bulbs, which some call Leprechaun garlic, are the smallest (3/4") with as few as four cloves per bulb. Some domestic seeds pro- duce bulbs larger than 3" in diameter-an envi- ous size. Next year's crop will include new varieties from Peru (pink), Mexico (red), Spain and England. Their primary interest is quality and maxi- mum bed yield. Therefore, identification of harvested bulbs for the most part is limited to Tom's memory - nine months after planting. Bulb size is pre- dominately determined by the variety. An assortment of bulbs assures you a selec- tion of world class garlic for your tasting plea- sure - big or beautiful is not necessarily best. They think garlic (one of Mary Anne's four basic cooking essentials) is healthy and most interesting. They discover new varieties each year and each bulb is distinctly different, a work of art. Seeds are planted on October 25th, comfort- ably covered for a winter sleep, fed and nur- tured through the spring, harvested in early July, hung to dry for 3 to 4 weeks, trimmed, cleaned and graded in early August. Bulbs which will be used for next year's seed are retained - a very interesting and rewarding 10 month crop. To experience garlic at its sweetest, try roast- ing a whole bulb in a garlic roaster, a dish that is an innovative appetizer found on the menus of many fine restaurants. Mary Anne has developed many great re.cipes for garlic preparations, below you'll find one for garlic soup: Garlic Soup Prepare one quart of vegetable broth by sim- mering one quart water, one chopped carrot, four celery ribs (including leaves), two large onions, one-half cup chopped parsley and sev eral bay leaves. Simmer for 30 minutes, coo! and strain. (Two vegetable bouillon cubes dis- solved in 1 quart boiling water may be used as substitute for homemade vegetable broth.) In a skillet heat two tablespoons olive oil, and saute six large cloves of peeled and finely chopped garlic until garlic is just golden, add the vegetable broth and one teaspoon paprika, one quarter teaspoon salt and freshly ground black pepper. Bring to a boil, turn heat off, then allow to sit for one hour. Under the broiler, toast eight slices of stale French bread that has been lightly spread with olive oil. Toast on both sides. Right before serving, heat broth to boiling point and pour into 4 soup bowls. Place toasted French bread on top and sprinkle with high quality Parmesan cheese. It'll BlowYou Awa300 You'll be truly amazed by the versatility of our Interchange Powder Keg Parka7 Featuring 100% nylon Bergundtal Cloth" outershell; reversible zip-out Thinsulate* liner with Hydro-Plus" shell; Radial Sleeve,  four exterior, zipper-closed pockets; snap- closed, front storm flap; hook and loop cuffs; and elastic waist. [ O, Columbia As Will Other Fashions At .I[A 31 Rehobolh Avenue 4,M ll&&,/l V,# Rehobolh Beach OPEN DAILY 9:30 a.m. - 10:30 p.m. JOIN US AT THE ROSE & CROWN for a unique dining experience in a cozy pub atmosphere. We feature authent/c English fare, fresh seafood, beef and homemade desserts. Seroin# lunch & dinner 7 days a week. VOTED BEST BEER SELECTION Idamm Today Killlans Red John Courage Watneys Bass Ale Guiness Stout Harp Whitbread New Castle Brown Ale 01UI Avagabile On Trap) l00urcnlcl00, S Join 1.7s For Our Ninth !eason 1 1/4 lb. Lobster Reservations Recommended Group Tours Welcome Dinner from 4:30 p.m. daily 3 East Bay Ave., Lewes, DE (minutes from the Lewes Ferry) Fme parking afler 6 p.ra. 302-645-0420 Wednesday- BBQ'd Chicken/Ribs in the Grill Thursday-"Locals Night" '1.50 Domestic Beer, 1/2 Price Entr6es in the Grill Fri. & Sat.- Best Food On Delmarva Sunday- 25% Off If Seated Before 6 p.m.