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Lewes, Delaware
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September 26, 1997     Cape Gazette
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September 26, 1997
 

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CAPE GAZETTE, Friday, September 26 - October 2, 1997 - 57 FOOD & DRINK Coast Day 1997: A seafi)od lover's paradise Oct. 5 in Lewes Seafood enthusiasts will find plenty to tempt their taste buds at the 21st annual Coast Day, the marine festival held in Lewes by the University of Delaware Sea Grant College Program and Grad- uate College of Marine Studies. From culinary presentations and a seafood safety quiz to the annual Crab Cake Cook-Off, the schedule on Sunday, Oct. 5 is packed with activities sure to keep your mouth watering. An information fair, "Seafood at Your Fingertips," will be held throughout the day in the Wind- jammer Room of the Virden Cen- ter. Organized by Sea Grant Marine Advisory seafood technol- ogy specialist Doris Hicks, this event will feature six activities designed to educate visitors about the variety and benefits of seafood, and how to prepare and handle it safely. Included will be a food safety cartoon and activity for preschoolers, a fish display, a food safety quiz, and a glo-germ test for proper hand washing. Sev- eral master food educators, indi- viduals who have completed a special course offered through University of Delaware Coopera- tive Education, will be on hand to assist visitors and answer ques- tions. "The seafood information fair is becoming a tradition at Coast Day," Hicks said. "Now in its fourth year, it's a fun way to put a lot of useful information about seafood in consumers' hands. Vis- itors will be able to have many of their questions about seafood answered, as well as pick up some new ideas, techniques and recipes." The seafood culinary presenta- tions get underway in the Virden Center's Pilot Room at 11:30 a.m., with "Shrimp and Scallop Negril," prepared by Jeff Robertshaw, executive chef at the Wharf Restaurant in Ocean City, Md. This exotic Caribbean dish, blend- ing seafood with pineapple, coconut, and other flavors can serve as a refreshing appetizer or as a delicious main dish served with wild rice. At 12:30 p.m., Bonnie Aronson will present "Kids 'n' Wraps Soar to the Shore: Seafood Made Trendy and Fun." Aronson is a culinary arts training specialist at Seaside Training and Employment Partnership, First State Communi- ty Action Agency, Rehoboth Beach. Her presentation is designed to win kids over to seafood through such winning "wraps" as flour tortillas. Young- sters will also enjoy a sui'prise vis- it by Chef Combo, a puppet, dur- ing Aronson's performance. Influences from abroad will sail in at 1:30 p.m., when chef Mark Steele, who recently returned from a trans-Atlantic voyage aboard his sailboat, will present "European Travels Inspire New, Exciting Delaware Seafood Cuisine." Steele is the executive chef at the Lamp Post Restaurant in Rehoboth Beach. "Let Your Palate Soar on Three Crusts on Three Fish" will be pre- sented at 2:30 p.m. by Joe DiGre- gorio, chef at Vita Nova, the Food Service Laboratory Dining room operated by the University of Delaware Hotel, Restaurant and Institutional Management Pro- gram at the University's main campus in Newark. DiGregorio will help visitors learn the secret to making great seafood crusts at home. At 3:30 p.m, "Enlighten Your Taste Buds - Savor Catfish" will be offered by Charlene Zinnel, culinary arts assistant at Parkside High School Career and Technol- ogy Department, and sous chef at Macky's Bayside Bar and Grille in Ocean City, Md. Zinnel, a certi- fied sous chef, holds the title of Chef of the Year, awarded by the Delmarva Chefs and Cooks Asso- ciation. Eight finalists representing Delaware and Maryland will com- pete in the Coast Day Crab Cake Cook-Off beginning at 11 a.m. on the lawn across from Smith Lab. Coast Day visitors will be able to watch the contestants prepare their recipes and sample a morsel or two. Judging takes place at noon, with winners announced at 1 p.m. This year's judges include Ron Cole, assistant professor, UD Continued on page 58 Food is a keynote fixture at Coast Day, held the first Sunday of October at the College of Marine Studies in Lewes each year. People flock to the tents to try oyster fritters, crab deli- cacies and a variety of other fixings. Our man in Washington opts for old-fashioned fare I am not making this up. (Please excuse me, Mr. Churchill, "End- ing sentences with prepositions is something up with I will not put.") I am waiting for the light to change on Route I (definitely, our favorite pastime) and the car in front of me has three bumper stickers. The first one declares "Meat is Murder." The second encourages "Go Vegetarian." (This is the order, really). The third: "Nicola's Pizza." I wanted to knock on the window and say, "Excuse me. Do you know where pepperoni comes from?" My nephew, Charlie, is a "vege- tarian" too. He only eats hot dogs and pizzas. He's five, though. Not old enough to drive. I wanted to ask the driver of the bumper stick- ers what Dr. Laura would have: "What do you want to be, if you grow up?" Anyway, this column is really about an entirely different topic. He's a big guy. Six-five and a half. Probably should have been a bas- ketball player. But he is our Castle on the Hill. Rep. Michael N. Cas- tle balanced the budget eight straight times as our former gover- nor, but refuses to disclose his FOCUS ON FOOD weight. That's okay. He must l.ve to eat. One of his assistants described him as "lanky." That's a safe quote. Our guys in Washington all seem to be on the run, eating healthy food at their desks in order to better represent us. The ones I have talked to thus far are sincere. If they really do spend their days eating yogurt and fresh fruit, they must be. Rep. Castle, according to an aide, "tends to get a turkey sandwich (if they're out of turkey, he opts for ham)" for lunch. Not a safe quote. Can you imagine what an irresponsible reporter would do with that quote? Turkey? Ham? Washington, D.C.? Here are two of the Congress- man's favorite recipes. He and his wife, Jane, share the cooking responsibilities and enjoy the time they have in Delaware for a leisurely meal. Lazy Chicken 4 chicken breasts with skin and four legs, or six breasts 1 medium onion, quartered 3-4 medium potatoes, cut in large chunks 6-7 carrots, cut into large chunks 3-4 cloves, chopped garlic (optional) 1 1/2 teaspoons salt freshly ground pepper to taste 1 teaspoon dry thyme 1 cup white wine 1-2 cups chicken broth 3 teaspoons butter chopped parsley for garnish Preheat oven to 500 degrees. Place oven rack in upper third of oven. Lay chicken in large baking pan. Add onion (pulling quarters apart), potatoes and carrots. Pieces should be propped up onto each other. Pour wine and I cup chick- en broth over mixture. Sprinkle garlic, thyme salt and pepper. Dot with butter. Reduce heat to 350 degrees and bake in upper third of oven for 50 minutes to an hour. Chicken and vegetables will brown. Turn chicken to baste as needed to brown. Add more broth if evaporating. Please note: I like to use more thyme - it's so good. Also, this dish is a very good left- over. Makes 3-4 servings. Lentil Barley Stew 1/4 cup butter 1/3 cup chopped onion 1/2 cup chopped celery 1 l-pound can of stewed toma- toes 2 cups water 1/2 cup lentils, well-rinsed 1/3 cup medium-sized barley 1/2 teaspoon salt dash pepper 1/4 teaspoon crushed rose- mary 1/3 cup shredded carrots Melt butter in large, heavy saucepan over moderate heat. Add onion and celery and cook until onion is lightly browned. Stir in tomatoes, water, lentils, barley, salt, pepper and rosemary. Bring to a boil. Cover tightly and boil gently for 25 minutes, stirring occasionally. Add carrots and cook 5 minutes longer. Please note: I add a teaspoon of sugar to reduce the acidity of the tomatoes. Also, for a little zip, I add a few shakes of crushed red pepper. Makes six servings. May be frozen. I was in Washington, D.C., last week and went with a friend to one of those designer grocery stores. The place was so bizarre. A gro- cery store with hardwood floors. A grocery store where you have to pay to park - in a garage. This place sells blueberries in January for $500 a pound. I had fun, though. To embarrass my friend. I just wandered around the free range, environmentally safe, organic, "We take American Express" market saying in a very loud voice, "I'm from Sussex County. I've never seen nothing like this before in my life. This ain't the Company Store." Made the shopping go much more quick- ly. So Rep. Castle, come on down to "lower, slower." We will buy you a real good crab cake - and hold the sales tax.