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Cape Gazette
Lewes, Delaware
Jim's Towing Service
November 17, 2006     Cape Gazette
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November 17, 2006
 

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L l iiilIIIJIIPlmIImmmlmm  36 - CAPE GAZETTE. Friday, November 17 - Monday, November 20, 2006 Michele's Restaurant introduces delicious new cuisine By Georgia Leonlmrt Cape Gazette staff A newly created selection of appetizers, salad, entrees and desserts that promises epicurean delight to all who partake- has been introduced by Chef Tara Kazimir of Micbele's Restaurant located in the Dover Downs Hotel and Conference Center in Dover. After spending more than six months refining and considering various additions to Michele's menu, the new dishes were offi- dally introduced on October 25 to eight appreciative guests who concluded the experience with sincere gratitude, congratulations and a round of applause for Kazimir. Professionally cooking for seven years, Kazimir earned her undergraduate degree in culinary arts and food service management before taking a position with five years ago. Serving as the restau- rant's chef for one year, Kazimir invited her lead line cook Michael Warner to join her and receive recognition for his contributions. New dishes and wines New appetizer choices include lobster risotto cakes seived with pepper Jack cheese, and wild mushroom and beef ragout on crostini. Wines suggested to accompany the appetizer selec- tions and new specialty salad were the Mumm Napa Blanc De Noir and Maso Canali Pinot Grigio. Three entrees were introduced. Jumbo shrimp stuffed , with Michele's crabcakes were served with Boursir lobster whipped potatoes and a single barrel Jack Daniels barbeque glaze. Center cut marinated pork was paired with carrot puree, roast eggplant and an apple shallot glaze. One of the evening's delicious surprises was a marinated domestic lamb served with an aged balsamic strawberry sauce, accompanied by cauliflower-yukon gold compote. The restaurant's manager and acting maitre d', Michael Whitwell, selected the dinner wines, Sonoma-Cutrer Chardonnay, Mark West Pinot Noir, and Mariah Zinfandel. For dessert Chef Kazimir pre- pared a grilled angel food cake layered with vanilla whipped cream and fresh raspberry and blueberry sauce, and chocolate pithiviers - fresh almond choco- late mousse nestled inside a warm puff pastry served with cinnamon ice cream. Dessert wines were the King Estate Vin Glace and the Banff Rosa Regale. The restaurant's atmosphere invited quiet intimacy and relaxed Continued on page 38 Georgia Laonharl photos Acting maitre d' Michael Whitwell, who selected seven wines to compliment Miehele's new dishes, from appetizers through desserts, joins Cindy Zenon and David Stillis, who served with attentive courtesy. ,.I Miehele's presents its new specialty salad made with baby iceberg lettuce, Asiago cheese batonnet, cucumber fan and red grape tomatoes tossed in a light French vinaigrette. Lead line cook Michael Warner joins Chef Tara Kazimir as she graciously accepts praise for her deli- cious gourmet creations.