Entertainment

Entry deadline extended for 7th Ocean City Film Festival

(Nov. 11, 2022) The seventh annual Ocean City Film Festival will return to the resort March 3-6, and is accepting entries for the festival with an extended deadline as a courtesy to area filmmakers.

The extended deadline is Nov. 30.

“Though we have a comfortable amount of submissions already for next year’s festival, this extension will hopefully accommodate a number of filmmakers,” B.L StrangMoya, Film Festival Creative Director, said. “The Maryland Film Festival recently announced their 25th season will be postponed until 2024. We hope to inspire filmmakers to turn to smaller festivals like us in the region.”

Final deadline fees apply. However, waiver codes are available for students and where needed by request at OceanCityFilmFest@gmail.com. Complete rules and entry forms are posted at https://filmfreeway.com/OceanCityFil mFestival.

Hosted by the Art League of Ocean City, the festival was founded in 2017 and has become a recognized annual event that attracts international, national, and regional artists working in film.

In 2021, the festival was named a member of the Sundance Industry Office, a testament to its rapid growth and reach.

The festival creates both community engagement and networking opportunities for filmmakers at all levels in their careers.

The festival in 2023 will screen approximately 70 films from around the world in local venues, with exclusive premieres of locally-produced films, plus receptions, happy hours, morning coffee get-togethers, and an awards ceremony.

The festival will accept submissions for narrative short, narrative feature, documentary short, and documentary feature films.

From these four categories, the Film Festival jury will specially curate film showcases based on common themes.

Submissions will be judged by a panel, and filmmakers will be notified of acceptance into the festival in January.

General information about the Film Festival is available at OCMDfilmfestival.com.

Funding for past festivals has come from The Town of Ocean City and the Maryland Film Office as well as private individuals and businesses.

The Art League of Ocean City is a nonprofit organization dedicated to bringing the visual arts to the community through education, exhibits, scholarship, programs and community art projects.

Members of Cub Scout Troop 261 and Scout Troops 261 and 621 lead the Pledge of Allegiance at American Legion Post 166 in Ocean City on Veterans Day 2021.

Veterans Day services set to take place in Pines and OC

Continued from Page 26 Pines ceremony] and then go to the Post,” said American Legion Post 166 Second Vice Commander Bob Paul.

The 76th annual Veterans Day program will begin at 1:30 p.m. and will feature speakers who served in WWII, Cold War and Vietnam War, as well as a Navy SEAL. Sen. Mary Beth Carozza will also say a few words.

“We try to get someone from one of the wars or in the service,” Paul said. “They will talk about joining [the service], and now that they are vets, and the history of what they did.”

In addition, a wreath will be presented in memory of Prisoners of War (POW) and Missing in Action (MIA) service members.

Snow Hill High School Junior ROTC members will present the colors, “Taps” will be played and there will also be a rifle salute outside the American Legion.

Service awards will be presented as well. A light lunch will be served after the program.

The event is open to the public.

For more information, call the American Legion at 410-289-3166.

NOW PLAYING

BAYVIEW BAR & GRILLE 2nd Floor Residence Inn 61st Street, Ocean City 410-723-2222 / www.ResidenceInnOC.com Nov. 13: Bar BINGO, 6-8 p.m. CAPTAIN’S TABLE 15th Street and Baltimore Avenue, Located in The Courtyard by Marriott 410-289-7192/7191 / Captainstableoc.com Every Fri., & Sat.: Phil Perdue on Piano, 5-9 p.m. PICKLE’S PUB 706 Philadelphia Avenue, Ocean City, 410-289-4891 / picklesoc.com Nov. 11: Beats by Styler, 9:30 p.m. to 1:30 a.m. Nov. 12: Marlin City Madmen, 9:30 p.m. to 1:30 a.m. Nov. 13: Beats by Styler, 9:30 p.m. to 1:30 a.m. Nov. 14: Karaoke w/Wood, 9:30 p.m. to 1:30 a.m. Nov. 15: Beats by Wax, 9:30 p.m. to 1:30 a.m. Nov. 16: Beats by Styler, 9:30 p.m. to 1:30 a.m. Nov. 17: Beats by Wax, 9:30 p.m. to 1:30 a.m. SEACRETS 49th Street and the bay, Ocean City 410-524-4900 / www.seacrets.com Nov. 11: No Cover!, ALL DAY.; John McNutt Duo, 5:00 p.m. to 9 p.m.; DJ Tuff, 6 p.m. to 1:50 a.m.; Not Leaving Sober, 9 p.m. to 1:00 a.m. Nov. 12: Full Circle, 5-9 p.m.; DJ Bobby-O, 6 p.m. to 1:50 a.m.; DJ Tuff, 9 p.m. to 1:00 a.m.; Stealing Savannah, 10:00 p.m. to 1:50 a.m. Nov. 13: No Cover!, ALL DAY; Football Sunday, 12 p.m. to 8 p.m. Nov. 17: No Cover!, ALL DAY; Full Circle Duo, 5-9 p.m.; Wild & Scenic Film Festival, 6:30 p.m. to 10 p.m.; DJ Connair, 9 p.m. to 1:50 a.m.

FULL CIRCLE DUO

Seacrets: Sat., Nov. 12, 5-9 p.m.

SHENANIGAN’S IRISH PUB AND GRILLE 309 Atlantic Ave., Ocean City 410-289-7181 / www.ocshenanigans.com Nov. 12: Closing Party w/Off the Boat , 4-7 p.m.

PHIL PERDUE

Captain’s Table: Every Fri. & Sat., 5-9 p.m.

Preparing perfect scrambled eggs

By Deborah Lee Walker Contributing Writer (Nov. 11, 2022) Has one ever taken a moment to consider the fascinating occurrences that encompass our daily lives?

Nothing is by chance; every occasion has purpose and should be utilized to the fullest degree.

The kitchen follows suit and is a sanctuary of culinary lore. Shedding light on conundrums that confound chefs not only raises our level of awareness but also enlightens us to a wonderful world of glorious food.

Intention takes us to the theme of the day.

Eggs are one of the most versatile and popular ingredients. M.F.K. Fisher brilliantly describes an egg as “probably one of the most private things in the world until it is broken.” Mastery comes in many flavors. It has been said that when Leonardi da Vinci came to study with Verrocchio, one of the leading artists of the late 15th-century Florence, Leonardo was instructed to draw eggs.

Day after day, da Vinci drew eggs, but in the interim questioned the objective. Finally, his instructor told him drawing the same egg is not a simple task.

If you change the observation angle, the lighting and shape of the egg will also change. This fundamental philosophy shows the details and intricacy involved in the pursuit of perfection.

Verrocchio’s observation of an egg was quite prolific. The unassuming egg is complexity in its infantile state.

Let us take a closer look at an egg’s intricate interior for further comprehension.

Cooking a flawless egg may seem trivial, but it is not as easy as one thinks.

There are a number of variables that affect the cooking process: altitude, the age of the eggs, the size of the pot that the eggs are cooked in, and the protein bonding temperature.

In high altitudes, the atmospheric pressure is lower than at sea level.

Above 2,000 feet, water boils at a lower temperature (208 F vs 212 F). This means that it also simmers at a lower temperature.

For about every 500 feet of ascent, the boiling point is lowered 1 degree F. As a result, expect to add a bit of additional cooking time to ensure the eggs reach the desired internal consistency.

The age of the egg is another factor.

Dining Guide

■ PRICE RANGE: $, $$, $$$ ■ RESERVATIONS: Reservations accepted —————————————

DOWNTOWN

South end to 28th Street

■ CAPTAIN’S TABLE 15th Street and Baltimore Avenue, inside The Courtyard by Marriott, Ocean City 410-289-7192, www.captainstableoc.com $$ | Kids’ menu | Full bar Relax and let us do the cooking this year! Carve out a spot for yourself from 1-6 p.m. on November 24th at our uniquely coastal Thanksgiving buffet, featuring cider brined turkey breast, honey glazed ham, lobster crumb baked haddock, cornbread stuffing, and much more! Adults, $39, ages 6-12 $19, ages 5 and under eat FREE. Call and reserve your seats today. ■ COASTAL SALT 16th Street and the Boardwalk, Ocean City 410-973-7258, www.coastalsaltoc.com $$-$$$ | Kids’ menu | Full bar New American restaurant. Local seafood. Closed Monday through Wednesday; Open Thursday through Sunday starting 8 a.m. for breakfast, lunch and dinner. ■ COINS PUB & RESTAURANT 28th Street Plaza and Coastal Highway, Ocean City 410-289-3100, www.coinspuboc.com $$ | Kids’ menu | Full bar New American restaraunt. Local seafood. Closed Monday through Wednesday; Open Thursday through Sunday, starting at 8 a.m. for breakfast, lunch and dinner. ■ CORAL REEF RESTAURANT & BAR Oceanfront and 17th St. in Holiday Inn & Suites, Ocean City 410-289-2612, www.coralreefrestaurant.com $$ | Kids’ menu | Full bar Join us for the unique cornucopia of great food and atmosphere this year with our memorable Thanksgiving buffet on November 24th. Serving from 1-5 p.m., our carving station will feature herb butterbased turkey breast, Vermont maple glazed ham, fresh salads, delectable desserts, and all your favorite sides. Adults $39, ages 6-12 $19, ages 5 and under eat FREE. Check out our full menu on coralreefrestaraunt.com and call to make your reservation today! ■ DUMSER’S DAIRYLAND Caroline St, Wicomico St. & South Division St. on the boardwalk, Ocean City www.dumsersdairyland.com Ice cream made daily. Stop by any Dumser’s location for homemade ice cream, milkshakes, sundaes, floats and much more. ■ OCEAN BITES 401 S. Atlantic Ave next to Thrasher FF and 30th Street Coastal Hwy in the Jolly Roger’s parking lot, Ocean City Oceanbites.net Kid’s menu. Two locations. Ice cream, lemonades, pizza, salads, appetizers, sandwiches, wraps, wings, tenders, burger, baskets. Open daily. 10 a.m. to 11 p.m. ■ PAPI’S TACO JOINT 15th Street @ Philadelphia Avenue, Ocean City 443-664-861, PapisTacoJoint.com $$ | Kids’ menu | Full bar Try the new Authentic Mexican restaurant open 7 days a week. Weekdays, 11 a.m. to 11 p.m. and weekends, 10 a.m. to 11 p.m. With a family atmosphere you can enjoy build your own street taco’s with a sheet table side with their home-made authentic salsas. Serving foods such as little cravings, Papi’s trio guacamole, Queso Fundido and choice of salsas, salads, bowls, soups, main dishes and desserts. Also, brunch, gluten free and vegan menus. Happy Hour: Monday through Friday, 3-5 p.m. with beer, wines, cocktails and specialty signature drinks. Dine in or order online for your carryout. ■ PICKLES PUB 706 Philadelphia Ave., Ocean City 410-289-4891, www.picklesoc.com $$ | Kids’ menu | Full bar Open daily. Serving food until 1 a.m. Free parking across the street. Daily food and drink specials. Live entertainment 6 nights a week. Lots of pool tables. Liquor store attached. Game room. 30+ drafts on tap. Dine in or carry out. ■ PIZZA MAMBO 710 Philadelphia Ave., between 7th and 8th streets 410-289-1200; 7205 Coastal Hwy., Ocean City 410-524-0090, ocpizzamambo.com $$ | Kids’ menu Serving pizzas with homemade crust, sauces and 100 percent cheese. Specialty pizzas, wings, appetizers and salads. Also, calzone, subs and sandwiches. Fast free delivery with 2 locations. Open year ‘round. Order online at ocpizzamambo.com. ■ PURPLE MOOSE SALOON 108 S. Boardwalk between Caroline and Talbot streets Full bar Serving snacks only. Food is welcome. Bring your own food and buy a beverage of your choice. ■ SHENANIGANS 309 Atlantic Ave., 4th Street on the boardwalk, Ocean City 410-289-7181 $$ | Kids’ menu | Full bar Full bar, kid’s menu. Irish-themed restaurant and bar serving American and Irish grub on the oceanfront patio. Munchies, soups, salads, steaks, seafood, burgers, sandwiches, tacos and entrées. Special beers, wine, and cocktails. Dine in or curbside pickup. No deliveries. Closed Monday through Thursday. Open Friday through Saturday and Sunday until dusk. Closing party; November 12. Order online at ocshenanigans.com or @ocshenanigans.

■ 32 PALM Located in The Hilton,32nd Street, Ocean City 410-289-2525, www.32palm.com $$ | Kids’ menu | Full bar There’s always something to be thankful for. For instance, our flavorful buffet on Thanksgiving Day. From 12-5p.m. on November 24th, line up for our carving station, featuring whole tom turkey, brown sugar peppercorn seared salmon, parmesan risotto, fried gnocchi, and alot more! Adults $54, ages 6-12 $24, ages 5 and under eat FREE! Call to reserve your seat for our Turkey Day feast, but for now, visit 32palm.com to feast your eyes on the full menu. ■ MARLIN MOON Located in the Double Tree Hotel, 3301 Atlantic Ave., Ocean City 410-289-1201, www.marlinmoonocmd.com $$ Celebrate Thanksgiving with us! Enjoy traditional Thanksgiving entrees with a Marlin Moon twist, featuring our carving station and seafood delights. Our amazing buffet is served from 1-6 p.m. on November 24th. Adults $44, ages 6-12 $19, ages 5 and under eat FREE! Please call for seating times and visit marlinmoonocmd.com to see the full menu. ■ SEACRETS 49th Street, Ocean City 410-524-4900, www.seacrets.com $$ | Kids’ menu | Full bar Open Monday-Wednesday, 4 p.m. and Thursday through Sunday, 11 a.m. with island atmosphere. Jamaican jerk chicken, appetizers, sandwiches, paninis, pizza and fresh seafood.

MIDTOWN

29th to 90th streets

Oceanside MD/DE Line and Coastal Highway, Fenwick 302-537-5882 Seafood, crabs selected by weight, sandwiches and dinners. Seafood, chicken, homemade soups, crab cakes, steamed shrimp, clams, soft crabs, scallops, oysters and snow crab claws. Closed Tuesday & Wednesday. Open Thursday through Monday, 10 a.m. ■ NORI SUSHI BAR & GRILL Inside the Gold Coast Mall, 11403 Coastal Hwy., Ocean City 443-880-6258 $$ | Kids’ menu | Full bar Serving daily small plates, soups, salads, sandwiches, fried rice, entrees and desserts. Also, Nori’s premium rolls, nigiri and sashimi, hand-roll combos. Full bar with wine, beer and cocktails. Inside dining and take out, 7 days a week, 11:30 a.m. to 9 p.m. Delivery via Door Dash Online. ■ SOPHIA’S ITALIAN RESTAURANT Inside the Gold Coast Mall, 11405 Coastal Hwy, Ocean City 410-723-5188 $$ | Kids’ menu Appetizers, salads, subs, soup of the day. Specialty pizzas, calzones and low-carb alternatives, Italian entrées. A la carte fresh vegetables, homemade desserts. Now serving breakfast 8 a.m. to noon. Call for take-out or delivery by Door Dash and Uber Eats.

WEST OCEAN CITY

■ COASTAL SMOKEHOUSE 12513 Ocean Gateway, West Ocean City 410-390-5998, coastalsmokehouse.com $$-$$$ | Full bar with 18 TVs Steak and barbecue experts. Menu reflects nation's hottest barbecue destinations. Top-notch bourbon list. Open daily for lunch and dinner from 11:30 a.m. to 11 p.m. ■ OC CHOPSTICKS Asian Bistro 12741 Ocean Gateway, Suite 890, West Ocean City (Outlets Ocean City) 410-801-1111, www.occhopsticks.com $$ | Beer | Premium Sake Authentic Chinese, Japanese and Thai food. Dine-in and carry out. Lunch specials, dinner and light fare. Sunday through Thursday, 11:30 a.m-9:30 p.m. and FridaySaturday, 11:30 a.m.-10:30 p.m. ■ OC EATERIES 12849 Ocean Gateway (Rt. 50), West Ocean City 443-252-3700, oceateriesmaryland.com $-$$ | Kids’ menu | Full bar Market-style food destination with table service. Seven restaurants offering brick oven pizza, wings, street tacos, cheesy mac, loaded potatoes. Happy Hour 3-6 p.m. with food and drink specials. Live entertainment, Thursday through Saturday evenings. Indoor and outdoor seating.

Number of variables to cooking ‘flawless egg’

Believe it or not, but fresh farm eggs are good for frying but not boiling. The inner membrane of the egg sticks to the white, making them difficult to boil accurately.

However, this adherence breaks down after a few days and makes them acceptable for cooking in hot water.

Choosing the right size pot to cook your eggs in is probably the most overlooked step in boiling eggs.

The first step is to bring your eggs to room temperature, they are less likely to crack in hot water.

Eggs should not be stacked but be placed in one layer; positioning eggs on top of each other can result in uneven cooking.

In addition, add enough cold water to cover them completely by one-inch of water. Too much water will take too long for the water to come to a boil, which can throw off the timing and produce rubbery eggs.

Protein bonding temperature is important for understanding the transformation of egg whites and yolks.

Under 140 degrees F – the whites protein unfurls, but at 150 degrees F, the protein in egg whites coagulates and the protein in egg yolks congeals at 158 degrees F.

The longer one heats the proteins, the tighter they will bond with each other. The tightness of these bonds determines whether the eggs are cooked just right or overcooked.

Scrambles eggs are the most common way to prepare eggs. What can be easier than the mixing of egg whites and yolks? You might want to rethink that thought. Allow me to explain.

When mixing egg white and yolks, some form of liquid needs to be added for a creamier consistency. Otherwise, you will end up with a dense scramble.

Milk or cream are your best options. Just a tiny splash per egg will do the trick.

The mixing of egg whites and yolks not only blends the ingredients together but also incorporates air into the mixture.

If you desire a souffle texture, place egg whites, yolks and milk into a blender before you add your other ingredients. This technique will yield a texture that is velvety smooth.

Scrambled eggs should be cooked in nonstick pans. While I love my cast iron skillet, some of the egg mixture will stick to the pan.

Always mix the eggs in a small bowl before placing them in the pan. Cracking the eggs directly into the pan and using a spoon or spatula will result in a streaky scramble.

Scrambled eggs should be cooked slowly over medium heat. If you rush the dish, the eggs will be dry.

Just before the eggs are fully cooked, remove the pan from the heat, and continue to cook. This is another way to prevent overcooking.

Scrambled egg-eaters fall into one of two categories: big curd lovers and small curd enthusiasts.

For large, creamy curds, use a sweeping motion with the spatula, covering as much surface area as possible as you cook the eggs. For a smaller, finer curd, use small, rapid circles.

Add-ins are assumed when scrambling eggs. If your heart’s desire is cheese, use shredded or crumbled. Chunks of cheese do not have time to melt properly.

Fresh herbs, veggies and meats are also popular choices. A touch of crème fraiche and caviar puts this humble dish over the top.

Scrambled eggs are always a hit at buffets. Instead of one big pan where everyone helps themselves, consider espresso cups with individual portions. It is more personalized and elegant way to showcase the eggs.

As you can see, there are many choices when it comes to scrambled eggs. And it is the pursuit for the perfect scrambled egg that makes it a delicious feat. Enjoy!

Classic Scrambled Eggs 4 large eggs ¼ cup half-n-half ¼ teaspoon kosher salt 1 tablespoon unsalted butter fresh herbs or freshly ground black pepper as a garnish 1. In a medium bowl, aggressively whisk the eggs, cream, and salt until well blended. 2. Melt butter in a small nonstick pan over medium heat, make sure to coat the entire pan with butter. 3. Add eggs to the center of the pan and immediately reduce heat to medium-low. 4. Wait for the edges to barely set. Using a rubber spatula, gently push the eggs toward the center. 5. When the eggs are almost done, remove the pan from the heat and stir until done. 6. Transfer to a serving plate and garnish with freshly ground black pepper or herbs.

Secret Ingredient – Choice. “We make our choices, then our choices make us.” – Anonymous