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November 7, 2014     Cape Gazette
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November 7, 2014
 

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Cape Gazette FRIDAY, NOVEMBER 7 - MONDAY, NOVEMBER 10, 2014 37 Production at Route 1 restaurant expected to begin in February By Ryan Mavity The plan is for Fins to be a ryanm@capegazette.com ?A-hour brewing operation ser- vicing three restaurants - the Fins Ale House is about to get Route i location, and Fins Raw into the beerbrewing business. Bar and Claws in downtown Re- Head brewer Jason Kennedy hoboth- and also distributing on said Fins is targeting Presidents' a limited scale. Licensing for Fins Day as the date to start brewing to become a brewpub is pending at its Route 1 location in Re- before the state Alcoholic Bever- hoboth Beach. age Control Commission. Fins Ale House head brewer Jason Kennedy shows off plans for Fins' new brewpub operation. Kennedy said the restaurant has targeted mid-February to begin brewing its own beer. As to the name of the new beer, Kennedy said, "It's really good. It's been in my head a long time, and it happens to work out with Delaware," he said. "I really can't go any farther than that?' Kennedy said it was Fins own- er Jeff Hamer who started the idea for the brewery, and the two friends decided to create beers tied to the restaurant's seafood menu. The brewery operation will occupy space Fins recently took over next door to the restaurant. Right now, the operation is be- hind closed doors, but eventually, Kennedy said, windows will be cut out of the drywall so diners can see the brewery. Kennedy said the merchandise room at the Route 1 Fins will be fitted with a growler filling sta- tion, so customers can get their growlers filled without waiting at the bar. Tanks for the seven-barrel sys- tem are being made in China. Kennedy said it will .take nearly two months to import the brew- ing system, but once it arrives, it will quickly be hooked up. Kennedy said Fins will feature eight taps with Fins' own beet, in addition to the 24 already offered. He said the line would feature an oyster stout, scotch ale, pilsners, lagers and a brown ale. Kennedy said he wanted to have more lager-style beers, and move away from the trend of India pale ales with a lot of hops. "I've had more requests once RYAN MAVlTY PHOTOS FINS' BREWERY ROOM as it now looks. Head brewer Jason Kennedy said this room will soon be filled by a seven-barrel brewing system that will pro- duce beer for Fins' two Rehoboth Beach restaurants, Claws on Rehoboth Ave- nue and off-site distribution. we started this process where restaurant plans to produce its someone is saying, 'Why can't own cask beer. we find a lager somewhere?' And Kennedy has been involved in the reason you can't is because it brewing beer for over 20 years, takes longer to hold that beer. It having honed his skills at Wild takes longer to make. It's !ess for- Goose Brewery in Maryland giving. So generally people try to before coming to Delaware dur- shy away from that and push out ing Dogfish Head's infancy. He ales," he said. also is interested in distilling and "I personally am not a fan of hopes to add a distilling element IPAs at all," Kennedy said, add- to the Fins brewing operation ing that the extensive addition of down the line. hops used in IPAs is not healthy. "We're not out here to change Kennedy said Fins would offer the world," Kennedy said. "Beer cask beers from other breweries should be about what people at first, but going forward, the want right now." ee moves ' ell, I have bad news and good news. The bad news is that the father/daughter team of George and Irene Vrentzos have sold their tasty Corner Grille. Many years ago, George had his own fine-dining Greek restaurant in Maryland, and his Hellenic off- menu surprises at Corner Grille were some of Rehoboth, s most delicious secrets. Any lucky guest who received an unex- pected plate of creamy spana- kopita in the middle of lunch knows exactly what I mean. (Oh, that warm and crackly filoI) We will miss Irene's smil- ing face across the counter as dad flipped omelets and burgers behind her. Now the good news: The Cor- ner Grille at First and Wilming- ton has been purchased by one of the nicest guys in Ocean City (and now Rehoboth). George "Goolee" Stakias used to work for Johns Hopkins Hospital in Baltimore as a Greek interpreter and patient representative. In 2003, he rewarded himself for his accomplishments by buying a little beach house. But food service has a way of running in families, and George's dad (for 36 years the owner of the Penn Restaurant on Pratt Street in downtown Baltimore) knew that his son would be good at it. The next thing you know, George is slingin' hash at his very own Goolee's Grille on Baltimore Avenue at Second Street in Ocean City, Md. When he heard that George and Irene were moving on, he decided to bring his popular breakfast/ lunch spot to Rehoboth. The beach is all about breakfast, and like the Cor- ner Grille before it, the new Goolee's Grille has that vaca- tion indulgence covered. You v/ill not leave hungry after Pappa's Breakfast Special: Two fluffy pancakes, two eggs, and ke CorFler two - count 'em, two - meats with home fries, toast and jelly. Mamma's Breakfast Special is a bit lighter, without the home fries and toast. And like Pappa's above, you can fork over a bit of change and they'll add a pile of french toast. Re-reading the last sentence, I can't believe I used the word "lighter." George is a pretty self-effac- ing guy (rare in this business), and when I complimented his pancakes, he said, "Oh, it's just plain o1' pancake mix." Well, (1) I don't believe him, and (2) there's more to cooking than just the mix! He keeps the grill very hot, so when that "just plain o1'" batter hits the surface, it puffs up into a moist, yeasty cake with a dark and slightly crispy exterior. One of the best stacks I've ever had. So when he says something's "just plain o1'," remember that it's all about the cookin'. George's stuffed french toast is layered with cream cheese, his own strawberry filling and topped with whipped cream. He's kickin' it up a few notches for Rehoboth Beach with his new coconut french toast. It's GEORGE'S STRAWBERRY-TOPPED Ocean City. BOB YESBEK PHOTO PANCAKES were the stuff of legend in made wkh Texas toast, so it is k came out "Goolee." George quite a production - especially liked it and it stuck. after some time on that hot Goolee's Grille will open grill. Rehoboth's gonna love around Nov. 15, and I promise this one. you there will be some sur- By the way, you might be prises in store for the Thanks- wondering why a nice guy like giving weekend grand opening. George is called "Goolee." Well, Like the Corner Grille, Goolee's I wondered (it's what I do...), so is kid-friendly, but do call he told me. The Greek name for in the off-season as he fine- "George" is Giorgos, roughly tunes the menu and the hours. pronounced "yior-gos" or affec- Ytr xapr pia (congratulations), tionately, "yior-gee." Try as she Goolee! might, one of the family kids simply couldn't wrap her tiny Bob Yesbek is a serial foodie and can be mouth around the word, and reached at byesbek@CapeGazette.com.