VOL. 25 NO. 2
APRIL 2012
OutAndAboutNow.Com
COMPLIMENTARY
EVENING MASTERS COMES TO DOWNTOWN WILMINGTON APRIL 20
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• • • O&A in Hockessin • • • 10 New Dining Trends • • • A Visit to Vinyl Wonderland • • • Wanna Be a Kitchen King?
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A lucky number can come from anywhere: birthdays, anniversary dates, even the year you graduated. But there’s only one way to see how lucky your number can be. Play it today. See how often your lucky number has already won: www.delottery.com/luckynumbers
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It’s Our Birthday… …And We’re Gonna Party! Wednesday, April 18 through Friday, April 20 (And if you thought the first year was fun, hold onto your beer mugs) 2 chesmar plaza, rt 4, newark, de | 302 - 294 - 1890 | www.twostonespub.com Follow us on Twitter and Facebook!
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celebrating 15 years of culinary excellence
Evening With The Masters
Cellar Masters’ WineAuction
Media Sponsor
Celebrity Chefs’ Brunch
Evening With the Masters Media Partner as of 2/17/2012
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INSIDE
O&ACONTENTS Published each month by TSN Media, Inc. All rights reserved. Mailing & business address: 307 A Street, Wilmington, DE 19801
Publisher Gerald duPhily
jduphily@tsnpub.com
Contributing Editor Bob Yearick byearick@tsnpub.com
Director of Publications Jim Hunter Miller jmiller@tsnpub.com
Director of Sales Marie Graham Poot
April 2012 | Vol. 25, No. 2 | www.outandaboutnow.com
FEATURES 14-36 UP CLOSE: ANNUAL DINING ISSUE
15th Annual Evening with the Masters. By Krista Connor 10 dining trends for 2012. By Pam George Wanna be king of the kitchen? By Krista Connor Worth Trying: Area chefs share their favorites. Out & About in Hockessin. By Pam George
37-53 FOOD & DRINK
Taste: 100th anniversary of the Titanic. By Robert Lhulier Suds: George Washington brewed here. By J. Burke Morrison Brewer to Brewer: Don’t worry, be hoppy. By Allan McKinley
mgraham@tsnpub.com
Creative/Production Manager Matthew Loeb mloeb@tsnpub.com
Art Director Shawna Sneath
ssneath@tsnpub.com
Contributing Writers Matt Amis, Margaret D. Berthiaume Mark Fields, Pam George, Robert Lhulier, Allan McKinley, J. Burke Morrison, Larry Nagengast, Scott Pruden,
Contributing Photographers Joe del Tufo, Tim Hawk, Les Kipp, Tony Kukulich, Paul Pruitt, Matt Urban Interns Krista Connor, Kelsey Kerrigan
55-57 MOVIES
Movies for every taste. By Mark Fields
58-65 MUSIC
A vinyl Wonderland and more. By Matt Amis A memorable evening at The Queen. Photo essay by Tim Hawk
DEPARTMENTS 7
Out Front
13
Style
62
Gigs
69
Nightlife
75
The O&A Calendar
Special Projects John Holton, Kelly Loeb
On the cover:
For editorial & advertising information: (302) 655-6483 • Fax (302) 654-0569 Website: www.outandaboutnow.com Email: contact@tsnpub.com
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Michele Mitchell, executive pastry chef at the Hotel DuPont, finishes a lemon chiboust and raspberry almond gateau with a lemon thyme coulis. The Hotel DuPont will be among dozens of the area’s premier restaurants featured at Evening with the Masters, set for April 20 at the Doubletree Hotel in downtown Wilmington. photo by Tim Hawk 5
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Lewes Polar Bear
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A | O&A
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OUTFRONT
The War
WORD OF THE MONTH
ON WORDS
As we have done in the last couple of issues, we’re featuring two similar words, both pronounced the same and spelled almost the same.
By Bob Yearick
A monthly column in which we attempt, however futilely, to correct some of the most common errors in English usage
Restaurant Redux
Following last month’s entry from the Hollywood Grill, we have a couple of other restaurant gaffes. A long-time reader writes: “Don’t get me wrong: I love Ciao Pizza in Trolley Square. Nonetheless, I am a little worried about the menu’s promised “chocolate moose.” (should be mousse). And, in a “How long, oh Lord, how long?” entry, Allison S., of Chadds Ford, reports that signs outside the Mendenhall Café advertise Pizza’s and Pasta’s. “We live nearby and drive by daily,” she says, “and it is KILLING me.”
These Are Pros?
Wretch
Pronounced rech, it’s a noun meaning a very unfortunate or unhappy person or a person of despicable or base character. Often used incorrectly in place of the bonus word of the month.
Close, But No Cigar
A radio DJ, claiming he’s a big reader: “I’m a vociferous reader of liner notes.” Not unless, sir, you read them aloud. What you meant was “voracious.” A man describing how county workers were installing sewers in his neighborhood: “The county, in its intimate wisdom, decided to dig in my yard.” That’s infinite wisdom, although it’s doubtful that either adjective applies in this case. And why was the recent Liam Neeson movie about wolves titled The Grey? Accepted spelling in this country is “gray.” Maybe it was a British production. Think of it this way: gray is a color; grey is a colour.
We are deluged with press releases, and some of the grammar and syntax contained in them is appalling, especially considering they come from supposedly professional communicators. Two recent examples: “As we anxiously await summer . . . here is a sneak peak of some of the products that will be here just in time . . .” Amazing how many people don’t know how to spell peek. And is it ever not sneaky? And it’s “peek at,” not “peek of.” “Two Wilmington-based woman are starting a new business venture . . .” Were we female, we could work ourselves into a feminist rant over the widespread misuse of the singular woman in place of the plural women. (And this press release came from a female).
Department of Redundancies Dept.
Niceties
In the News Journal’s “Dialogue Delaware,” the writer reported that Mayor Baker “had some sharp words, literally and figuratively, about those who oppose and annoy them,” then went on to describe how Baker was using a giant pair of scissors at a ribbon-cutting ceremony while remarking, “These are heavy and sharp. I need these for my enemies.” Yes, the scissors were literally sharp; but the words? Well, he did use the word “sharp.” Could it be we have an accurate use of literally? What are your thoughts?
Your appetite is whetted, not wetted. You wait with bated breath, not baited breath. You are in the throes of a struggle, not the throws. Also, investigators pore over emails, not, as Newsweek recently reported, “pour over.” Note: the noun pore, meaning an opening in the skin, is not related to this verb. The verb pour, of course, means to transfer a liquid.
From talkers on WIP, 94.1 FM: “It’s a true fact . . .” (Glen Macnow). “I’m not over-exaggerating” (Howard Eskin). “It baffles my mind” (Rob Charry). From the printer of The War on Words paperback: “We are proceeding ahead with printing.” And two items from a Spark column: “Personally, I try and do something . . .” (And it should be try to). “The end result.”
Literally of the Month
BONUS
WORD OF THE MONTH retch
Also pronounced rech, it’s a verb meaning to vomit or attempt to vomit.
Seen a good
(bad) one lately? Send your candidates to ryearick@ comcast.net
Buy The War on Words paperback from the O&A website, at Ninth Street Books in Wilmington, or Hockessin Book Shelf. Check out the website: thewaronwords.com.
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Tobacco is a killer no matter how sweet they make it. Thereʼs no such thing as safe tobacco. Cigar smoke contains cyanide, arsenic, DDT and benzene.
TheDirtyTruth.com DELAWARE HEALTH AND SOCIAL SERVICES Division of Public Health
.--.
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Tobacco Prevention and Control Program
3/22/2012 5:46:15 PM
join... HARRYS as they host their 24th annual
fundraising dinner T h u r s d ay, a p r i l 1 9 , 2 0 1 2
6:00pm
Introducing the O&A Poetry Contest Deadline: April 15
E
ver waxed poetic about your lover, your pet, your life? Then put together your best effort – 60 lines or fewer – and enter The Out & About Poetry Contest. Deadline is April 15, and any theme is acceptable. Entries must be the author’s original unpublished work and should be typed in 12-point Times New Roman, Ariel or Courier font. No hand-written submissions, please. If more than one page is submitted, the pages should be numbered in the upper right corner and stapled together. The author’s name should not appear anywhere on the manuscript. An accompanying cover page should include the author’s name, address, phone number, email .OAAN.
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address and the title of the poem. All entries must be available in electronic form to facilitate publication of the winners. First-, second- and third-place prizes will be awarded. They will be announced in the June issue of Out & About and published in subsequent issues. Entries will be judged by the Delaware Literary Connection. Mail poems to: Delaware Literary Connection 237 Cayman Court North Pointe Wilmington, Delaware 19808 Manuscripts will not be returned.
Delaware Today’s Champagne Reception
6:30pm – 10:00pm
Dinner with Wine Pairing Silent Auction throughout the night
host chef:
david lEo baNKs, cEc, aac
harry’s hospitality group Wilmington, DE
guest chefs include: RobERt bENNEtt
classic cake
Mt. Laurel, NJ chRistophER coombs
deuxave
Boston, MA patRicK FEURy
nectar
Berwyn, PA adolFo gaRcia
riomar/ la boca / a mano New Orleans, LA
lioN gaRdNER
blue moon
Rehoboth Beach, DE sEaN WEiNbERg
alba
Malvern, PA
For more information, tickets, sponsorship or donation information please contact Meg Morgan at 302.475.3000 or at megm@harrys-savoy.com 2020 NaamaNs Road • WilmiNgtoN, dE 19810 302.475.3000 • WWW.haRRys-savoy.com
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OnE niGht Of QuEEn
pERfORmEd by GaRy mullEn and thE WORkS
Wednesday, april 11 | 8pM | $31-$38
StuffEd and unStRunG Thursday, april 12 | 8pM | $30-$39
fivE timE GRammy aWaRd WinnER
buddy Guy
Tuesday, april 17 | 8pM | $36-$52
a tRibutE tO bill mOnROE fEatuRinG pEtER ROWan, tOny RiCE
and thE tRavElin’ mCCOuRyS
m
Wednesday, april 18 | 8pM | $29-$36
REVOLVER& ClaSSiC albumS livE pRESEntS:
thE bEatlES – REvOlvER & RubbER SOul
adam & anthOny livE sunday, april 22 7pM | $28-$36
saTurday, april 21 | 8pM | $26-$35
Host your next Bar/Bat Mitzvah at TheGrand Call 302.658.7897 www.thegrandwilmington.org/Rentals/Special-Events
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A | O&A
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A HEATED COMPETITION Seven staff members of Pizza By Elizabeths took the Armageddon Wing Challenge last month at nearby 2 Fat Guys in Greenville. Each of them had four minutes to eat six wings doused in the restaurant’s insanely blazing Armageddon sauce, which derives from the Bhut Jolokia (aka the ghost chili), one of the hottest peppers on the planet. As the photo shows, there was certainly a thrill of victory for some. For others? Maybe not so much. Which brings us to the question: Where’s your favorite place for spicy foods? Submit your answer on our Facebook page or via our website—OutAndAboutNow. com—and, if we like it, we may publish it in our May issue. And if we really like it, we may send you a gift certificate to a local hot foods restaurant!
CALLING ALL ARTISTS Premier Wine & Spirits offers $2,000 prize for winning wine-label design
W
inemakers take their wine labels seriously. So do wine shops like Premier Wine & Spirits. For instance, in 1945 acclaimed winemaker Chateau Mouton Rothschild commissioned an artist to design a label to commemorate the Allies’ victory over Germany that ended World War II. French painter Philippe Julian was awarded the honor and thus began a tradition that continues today. Artists selected to design the Rothschild label are paid no cash, but the publicity they receive is priceless. They also receive a couple of cases of CMR wine. Premier Wine & Spirits is branding its own wine this fall. And for the grand prize it’s calling on a tried-and-true incentive: CASH. The winning entry will receive a $2,000 prize and bragging rights for a year as designer of the Premier label. The label will appear on Premier’s Limestone Cabernet
.OAAN.
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and Newport Chardonnay, which will debut in the fall of 2012. “It’s a great opportunity to bring all of the artists together and celebrate the creativity we have in Wilmington and surrounding areas,” says Premier’s marketing director, Ryan Kennedy, who came up with the contest. The contest opens April 1 with the deadline for entries May 4. The winner will be announced at a Label Reveal Happy Hour this June at the Delaware Art Museum. “The winner won’t know he or she won until the label Reveal Happy Hour,” says Kennedy. For the official rules to the contest visit premierwinespirits.com — Out & About
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Presented by
AT W IN T E RT H U R
Sunday, May 6
J
oin us at this year’s Point-to-Point, as the culinary arts come hoof to hoof with elite horse racing and celebrity chefs serve up cooking demonstrations, tastings, and more. Pack a picnic lunch or tailgate spread and get ready to enjoy one of the Brandywine Valley’s most stylish sporting events!
For complete details and to purchase admission, call 800.448.3883 or visit winterthur.org/ptp. Trackside tailgate parking spaces and tailgate guest wristbands are available by calling 302.888.4994. Advance sales only. Rain-or-shine event. No refunds. All wristbands must be purchased by May 5. Adult general admission $30 (March 1–April 27); $50 (April 28–May 5). No tickets will be mailed after April 27. Children under 12 free. Discount for Winterthur Members.
Purchase your Point-to-Point general admission at any of the following locations:
Brew Ha Ha! 3842 Kennett Pike Greenville, DE 19807 302.658.6336
Ellie 4017 Kennett Pike Greenville, DE 19807 302.656.8800
ShopRite Supermarkets 501 South Walnut Street Wilmington, DE 19801 302.225.6900
ShopRite Supermarkets (continued) 1600 West Newport Pike Stanton, DE 19804 302.999.1227
Delaware Digital Video Factory 1709 Concord Pike Wilmington, DE 19803 302.888.2737
Houppette 3842 Kennett Pike Greenville, DE 19807 302.421.9036
1300 Rocky Run Parkway Wilmington, DE 19803 302.477.3270
901 Governor Place Bear, DE 19701 302.832.1824
Janssen’s Market 3801 Kennett Pike Greenville, DE 19807 302.654.9941
That’s Hats 105 Wilmington-West Chester Pike Chadds Ford, PA 19317 610.358.5995
19 Chestnut Hill Plaza Newark, DE 19713 302.292.1220 Photos: Michael Gunselman, Chip Riegel, Pat Crowe, and Bob Hickok
Winterthur is nestled in Delaware’s beautiful Brandywine Valley on Route 52, between I-95 and Route 1. 800.448.3883 • 302.888.4600 • winterthur.org
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Dressing for the Day Fabulous and fun is the name of the game. Embrace this spring’s hottest fashion with a bright and bold statement dress. Don’t make the mistake of wearing heels to this fashionable affair. Keep it classic and simple with a great pair of sandals or wedges. Keep up with this year’s floral trend with a sophisticated silk tunic or pintuck top; pair with a low-key skirt and great accessories. Don’t forget the ultimate statement piece for a steeplechase tailgate: a hat. The Wilmington Country Store in Greenville has gorgeous hats and accessories to add the finishing touches to your look.
Left: Clothing and accessories courtesy of Wilmington Country Store: Tracy Negoshian Brenda Dress, Jack Roger Navajo Sandals, Hobo International Brushed gold bag Right: Clothing and accessories courtesy of Wilmington Country Store: Lilly Pulitzer Elsa top, navy skirt by Tribal, hat by Christine A. Moore Model: An interior designer and part-time model, Jessica Farnan exercises regularly at FIT in Wilmington, adding spinning and yoga classes to her routine. www.fitdelaware.com Model: Jessica Farnan Wardrobe : Margaret D. Berthiaume Hair & MUA: Perry Anthony Salon & Spa www.perryanthony.com Photographer: Paul Pruitt www.paulpruittphotography.com
Arrive at Point-to-Point with Flair Brandywine Valley’s most stylish sporting event, Point-to-Point, is just around the corner. Sunday, May 6, will mark the 34th year of this Delaware tradition. By Margaret D. Berthiaume www.OutAndAboutNow.com
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XX . Up Close
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A FEAST TO FEED THE HOMEBOUND
H
15th annual Evening with the Masters benefits Meals on Wheels
elping those in need never felt— or tasted—so good. Sixty food and drink vendors will participate in the 15th annual Evening with the Masters fundraiser for Meals on Wheels on Friday, April 20. For the first time, the event will be held at the Doubletree Hotel Downtown Wilmington. As usual, Evening with the Masters will feature delicious foods prepared by top local and regional chefs, spirits provided by area beverage and wine specialists, and live music by Back2Life. New this year is a tented terrace for guests to enjoy indoor and outdoor activities. The event runs from 6:30-10 p.m. Premium tickets are $75 per person, which includes free parking. VIP tickets, at $125 per person, include valet parking, a private entrance at 6 p.m, an invitation to the VIP after party and the Cellar Master’s Wine auction—along with some surprises. Chairman Dave McCormick says participation by area restaurants is up 25 percent this year. “We want to evolve the event every year—to make it more elegant, more exciting, a little bit different every single time,” he says. “It’s still a very fun event while remaining classy.” McCormick says the tented area, on a parking garage level with Doubletree, will allow guests to hang out under the stars. They will be able to meander in and out, sampling choice dishes from some of the best local restaurants, including Caffé Gelato, Piccolina Toscana, and Two Stones Pub. “Some of them are award-winning dishes that you’ll be able to talk with the chef about and see what new creations they have on the horizon,” he says. Delaware’s Meals on Wheels program has prepared and delivered food to homebound seniors since 1965. Volunteers take one healthy mid-day meal to approximately 4,000 seniors each weekday. That totaled 600,000 meals throughout the state last year.
McCormick says that a week’s worth of meals for many seniors is about $37.50, and so an admission ticket at $75 could buy one senior two weeks’ worth of meals. “We would love for people to walk away not only with a full stomach, and feel like they’ve connected with some local chefs, but also knowing that ticket they just bought has put almost two weeks’ worth of meals in someone’s mouth,” McCormick says. He says that with Evening with the Masters and the similar fundraiser Celebrity Chef ’s Brunch on Sunday, April 22, the weekend plays a vital role for Meals on Wheels in Delaware. Michael Stiglitz, chef and owner of Two Stones Pub in Newark, was inspired to support Meals on Wheels and the event for a personal reason. When his grandmother was wheelchair bound and ill in Massachusetts, a group similar to Meals on Wheels supported her. Stiglitz says it made sense for him to get involved with Celebrity Chef ’s Brunch and eventually Evening with the Masters. He says there are many charities in Delaware, but many people don’t focus on individual charities. He thinks that with all of the available causes to be involved in, people should be selective in order to make the greatest impact. “You kind of have to pick one and go with it,” Stiglitz said. “I feel like if you’re involved in too many things, it’s like the presidential race. Everybody throws a hundred dollars in every campaign and nobody really cares—I didn’t want to do that.” Stiglitz says that since his pub’s specialty is craft beer, three types of “top-notch, rare vintages” will be served at the event. But he says that the night isn’t just about the featured dishes and drinks. “It all comes down to the industry of professionals getting together—the chefs, the restaurants, the liquor, the beer— everybody offering what they have, to kind of shine. All the chefs are gonna come in, work their asses off, get the best food. We’re going to be pouring the greatest beer, we’re gonna be serving the greatest food. But it’s not for profit for us—it’s for profit to help the charity.”
Left: Dan Butler of Piccolina Toscana is one of dozens of featured chefs at this year's Evening with the Masters.
—Krista Connor
Photo by Tim Hawk
.OAAN.
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HAPPY HOUR MON-FRI 4-7PM:
FA J I TA F R I D AYS
Check out our sizzling menu at www.klondikekates.com MONDAYS 1/2 Price Burgers, ALL DAY!
TUESDAYS
Kate’s Famous Nachos, 1/2 Price ALL DAY
WEDNESDAYS
THURSDAYS
All Sandwiches and Salads 1/2 Price 11am-4pm!
1/2 Price Wings, ALL DAY!
Kids Eat FREE! 4pm-9pm
FRIDAYS Fajita Fridays
Taco Bar Happy Hour 4pm-7pm
Live Music: 6-9pm
Discounted Drinks and Complimentary Bar Grub
Live Music Every Friday from 6pm-9pm SATURDAYS
SUNDAYS
Brunch 11am-2pm
1/2 Price Entrees 4pm-10pm
Steak Night with Prime Rib Specials
1/2 Price Appetizers 10pm-close
158 East Main Street | Newark, DE 19711 | 302-737-6100 | www.klondikekates.com 3. Lobster Bake and Raw Bar every Friday
Spring
at the INN
Patio Time fresh, new cocktails Easter Sunday Buffet $30 per person Check out FB/Twitter for Upcoming Special Events!
HAPPY HOUR 4PM-7PM featuring half price glasses of wine, $5 snack menu, $5 martini menu, and $5 specialty drinks Enter your email address to win a Free Happy Party for 20 people in our lounge!
Live Music Every Wed 9pm-1am 4/4 - Joe Daphne 4/11- Lyric Drive 4/18 - Joe Daphne 4/25 - Jefe
2216 Pennsylvania Avenue • Wilmington, DE 19806-2444 • 302-571-1492 • ColumbusInn.com
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A | O&A
3/22/2012 5:33:03 PM
DELAWARE BEER WEEK APRIL 1 – 7
All 25 Taps Pouring Beer Brewed in the FIRST STATE All Week Long! Including Favorites Like: Old Dominion Millenium, Twin Lakes Tweed’s Tavern, Fordham Doppelbock, 16 Mile Delaware Oyster, Evolution Lot #6, Dogfish Head Life & Limb...and about 50 OTHERS!
SEVEN DAYS, ONE EPIC CELEBRATION!
2 chesmar plaza, rt 4, newark, de | 302 - 294 - 1890 | www.twostonespub.com Follow us on Twitter and Facebook!
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3/23/2012 12:48:57 PM
CRAFT BEER
10 DINING TRENDS
I
By Pam George
t was Wednesday, and a crowd had gathered in Premium Wine & Spirits on Limestone Road. But they weren’t celebrating hump day with Pabst Blue Ribbon and beef jerky. The group at the tasting bar sipped Evolution Craft Brewing Co.’s Lot No. 3 India Pale Ale and nibbled pork belly livened by chipotle and brown sugar. Part of Premier’s Chef Tasting Series, which on that night featured Michael “Stigz” Stiglitz, owner of Two Stones Pub in Newark, the event hit multiple dining trends. Not only did it feature craft brews and pork belly, but the tasting also included pickled daikon radish and carrots, which added a vinegary zing to crabmeat, and brisket with bacon-beer gravy. Like craft beer, bacon, and pickled foods, certain trends are starring on a variety of menus, no matter the concept or price point. Some, like craft beer, have staying power. Other one-time novelties—pork belly, for instance—have gone as mainstream as ahi tuna. Delaware isn’t New York, a city whose residents may think that our trends are old news. But we’re also not Grand Forks, N.D., where a newspaper columnist wrote that the new Olive Garden was the city’s most beautiful restaurant. So, here are 10 local trends to look for as you’re perusing area restaurant menus.
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Craft beer might help spark a concept, but it’s the food in beer-happy establishments that takes precedence, Stiglitz says. Chefs then match beer from all over the world to the menu. Two Stones’ monthly six-course beer dinners are so popular that diners can book a year in advance. Cantwell’s Tavern in Odessa on April 9 will hold a beer dinner saluting Allagash Brewery. Also this month, check out World Café Live at The Queen’s “Grilled Cheese & Craft Beer” tastings, which begin at 6 p.m. on Mondays in April. But don’t expect Wonder Bread and Kraft singles. Selections might include Old Bay cheddar on brioche with a mini crab cake, accompanied by Yards Saison. Nearby Chelsea Tavern has found success with its Flight Club. Held on Tuesday evenings, club events feature a flight of five 6-ounce pours. “The more you attend, the better the perks,” says manager Joe Van Horn. After four visits, you’ll receive a membership card that gives you 20 percent off beer; 20 percent off beer dinners for you and a guest; and daily “mug” specials, served in a Flight Club mug. The hoppy craze shows no sign of fading. This summer, Two Stones plans to open a second location at Foulk and Naamans roads in Brandywine Hundred. It will join Ulysses, a gastropub that’s also in North Wilmington, as well as the new Ernest & Scott Taproom in downtown Wilmington. Mickey Donatello, co-owner of Corner Bistro and Lucky’s Coffee Shop, both in Talleyville, says the trend will become a standard, much like gourmet coffee. “People will understand the difference in quality,” he says. Shifting beer trends haven’t hurt Stanley’s Tavern, whose beer menu stands up to the newbies.
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A PICKLED PEPPER, CARROT, RADISH… At the Premier Wine & Spirits beer-tasting, Stiglitz included slivers of pickled vegetables in a crabmeat salad. That little tang is the trend to watch, say foodie experts. “We love pickling,” says Van Horn of Chelsea Tavern. “Pickled onions are served on our cheese-stuffed burgers.” Sean McNeice, executive chef at Ulysses, lately has played with pickled garnishes. “Pickling is going to be more prevalent on menus,” McNeice predicts. Some trace the trend back to the increased popularity of Korean food, perhaps one of the last ethnic cuisines in our area still waiting to explode. You can try kimchi, fermented vegetables, at Korean Barbecue & Sushi Bar in Newark.
Pizza By Elizabeths in Greenville, which goes through about 25 pounds of bacon a day, now cures and smokes pork belly in-house for specials, such as steamed mussels in a broth with house-made bacon, shallots, red pepper, pears, and golden raisins. Pork belly might be big, but pork has long been the chef ’s darling. “It is extremely flavorful and chefs just love playing with it,” says chef Robbie Jester of Piccolina Toscana in Trolley Square. “I also think that when you’ve cheated on that diet for the umpteenth time, you turn to pork because, honestly, why the hell not?” As McNeice of Ulysses puts it: “Every part of the dang thing just tastes so good.” On a recent visit to Ulysses, the specials included porquette pizza, made with garlic-roasted pork leg; wild boar burger; and bacon-maple cookies, topped with icing and candied bacon. You can even drink your bacon, thanks to bacon-infused vodka, one of several custom-made flavors at The Back Burner. “It’s very trendy, as well as very tasty,” executive chef Kristin McGuigan says of the flavored libations.
EGG-STATIC ABOUT EGGS Speaking of protein, eggs are appearing on numerous menu sections. At Corner Bistro, a soft-boiled egg is dredged in an egg wash, rolled in panko breadcrumbs and deep-fried. The golden egg is then nestled in a bed of fresh spinach flecked with salty lardons. Add meat to a similar preparation to make a Scotch egg, available for brunch at Ulysses, where sage sausage encases the egg. “Pretty damn tasty,” McNeice says. “Sells well, too.” Hoffman at the House of William & Merry perches a poached egg on the restaurant’s homemade scrapple. He also pairs a quail egg and Cavendish Vermont cheese. “It’s an amazing flavor,” Hoffman says of the duo. Deviled eggs, your mom’s old picnic standby, are among the starters at both William & Merry and Cantwell’s Tavern, and Domaine Hudson’s steak-and-egg appetizer features steak tartare, egg, and pickled shallot, dressed with Dijon mustard and extra virgin olive oil.
WHERE’S THE BEEF?
THIS LITTLE PIGGY GOES TO MARKET— AND TO THE BANK There was a time when servers and diners looked appalled when they saw pork belly on the menu. Pork belly, however, is basically bacon, Donatello notes. But the Bistro BLT with pork belly, tomato jam, caramelized shallot, and aioli sounds a lot more sophisticated than bacon, lettuce, and tomato. www.OutAndAboutNow.com
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The House of William & Merry in Hockessin sells a bacon, bacon, bacon burger: Hereford beef infused with apple wood-smoked bacon puree topped with apple wood-smoked bacon, and smeared with a smoked jalapeno-bacon aioli. “It’s an explosion of bacon,” co-owner William Hoffman says. With or without the bacon, burgers are still a chef ’s playground. Ulysses may replace the regular beef patty with lamb or ostrich. “We like having the out-of-ordinary stuff,” McNeice says. Cheeburger Cheeburger, which in March 2011 opened on Main Street in Newark, lets the customer build the burger with more than 30 toppings, including peanut butter. “People do ask for it,” says principal owner Albert Lora of the peanut butter. “Guess it’s the protein.”
FISH TACO FRENZY Fish tacos are becoming as common as burgers on menus. The difference is the preparation. Two Stones’ Taco Tuesdays, which feature four varieties each week, packs its tacos with batter-dipped fried fish, pickled red onions, and cabbage. But at Lime Tequila Bar & Grill, you’ll find blackened mahi-mahi with cilantro. continued on page 21 19
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3858 Kennett Pike | Powder Mill Square, Greenville | 302.571.0561
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Small Plates and A Wonderful Selection of Fresh Fish, Steaks, and Chicken
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www.cantwells-tavern.com A | O&A
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10 Dining Trends
continued from page 19
The meatball’s popularity in part comes from its multicultural quality. “Honestly, so many cultures have a meatball—from albondigas in Latin America to polpette in Italy,” Jester says. You may find pork and veal meatballs a black pepper truffle demi on the menu at Piccolina Toscana.
Neither Stanley’s nor Home Grown use dedicated gluten-free equipment, so if you’re hyper sensitive, take note.
THE “NEW” CUPCAKE? Cupcakes are still spreading the love around the dessert table. “They’re ridiculously huge,” says Kelly Smith, manager of Back Burner To Go in Hockessin. The store’s newest cupcake is studded with pretzels, Oreos, graham cracker bits and chocolate chips—to name a few ingredients. Cupcakes are also hot tickets at Toscana to Go. But in Piccolina Toscana, the mini donut provides the sweet finish. “Our current rendition is toasted coconut with salted caramel and white chocolatemacadamia nut mousse,” says Toscana's Robbie Jester. “I think people love the connection to the sinfully delicious, and it’s hard to turn down one of these little guys.” Capers & Lemons has also offered fresh donuts and donut “holes” for some time. “They’re the best seller next to our tiramisu,” Georigi says.
DAT’S A SPICY MEATBALL! Bite-sized has also infiltrated the savory market. Eclipse has offered Asianstyle meatballs, and Capers & Lemons offers meatballs stuffed with mozzarella, both on its menu and in the adjoining market. “We can’t make enough,” Georigi says. “They fly right out the door.”
FARM-TO-FORK GLUTEN-FREE GOODS Gluten-free foods were originally developed for people with celiac disease. When CD sufferers eat gluten, their immune system kicks into high gear, damaging the small intestine. But lately, even those who don’t have CD are going gluten-free. Pizza By Elizabeths is known for gluten-free offerings. “We offered gluten-free pizza long before most other establishments in our area,” says executive chef Paul Egnor, who took over when the much-loved Amporn Vasquez retired. The gluten-free crust is available as a takeout item for those who want to bake it at home. PBE’s gluten-free rolls, meanwhile, are “to die for,” Egnor says. There are also gluten-free dessert options. Extreme Pizza in downtown Wilmington sells an assortment of glutenfree 12-inch pizzas. Stanley’s Tavern offers a gluten-free menu that includes some items that are no-brainers—shrimp cocktail and roasted garlic hummus—and some creative creations, such as a Kobe burger with a portobello mushroom “bun.” Home Grown Café in Newark also provides a separate menu of gluten-free goods for interested customers. Order hummus with corn chips instead of pita bread, the menu suggests, and ask for the Southwestern chili without the flour tortilla garnish.
This movement and its associated jargon is admittedly becoming as blurred as the bistro concept. “I will not represent as a farm-to-table,” Stiglitz says of Two Stones. “I feel people abuse the term.” California, which helped give birth to the movement, is one of the few places where a restaurant could conceivably offer locally sourced products most of the year, he says. Even so, many folks around town do make an effort to use seasonal items from area providers when they can. The Stone Balloon Winehouse in Newark showcases local goods in its vegetarian plate, market salad and flatbread course, and farm dinners are frequent in summer. The March opening of Whole Foods (Glen Mills, Pa. should help boost the movement. “Whole Foods does a great job of sourcing from local farmers, especially in the realm of cheese that otherwise would go unnoticed by most people,” says Jester. Union City Grille gets greens, tomatoes, beans, herbs and other veggies from owner Matthew Curtis’ friend. The restaurant used Fierro fresh mozzarella for its smoked shrimp caprese dish, which includes tomato pesto and micro greens. The dish is fanned across the plate, a vertical presentation that’s replacing “tall” food. But rest assured, just when you get comfortable with something new, something “better” will come along. 21
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3/22/12 5:53 PM
“Sustainable Fun for Children and Families”
Sat. April 21st 10am-3pm Kids’ activities and exhibits to learn about green technology and changes everyone can make. Enjoy storytelling, live music, nature conservation, local food, gardening, art and BOOK SWAP!
Guest speaker: Senator Chris Coons Sponsors: World Class Products, Morelia’s Restaurant, Harvest Market, Newark Bike Project, Wholistic Living Guide, Out & About Magazine.
NCCL SCHOOL
401 Phillips Ave., Newark, DE 19711 www.ncclschool.com • 302-368-7772 22 . Up Close
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April 2012 | O&A
3/22/2012 5:51:06 PM
OF THE
WANNA BE
KING KITCHEN? The area boasts classes aimed at all culinary skill levels
Chefs’ Haven
1304 Old Lancaster Pike, Hockessin; 234-2040 The mission of Chefs’ Haven is to educate, excite and entertain. The staff believes anyone can cook when a passion for food and desire to learn is present. Students will cook anything from Thai and Vietnamese food to soups, crepes, omelets, seafood, brunch, and more. Chefs’ Haven even offers a monthly date night, at $140 per couple. Most classes range from $60-$65 per person, and are offered during the week from 6:30-8:30 p.m. and on weekends from 2-4 p.m.
Young Chefs Academy
805 Limestone Rd., Wilmington; 373-7091 1545 Manheim Pike, Lancaster, PA; (717) 581-7575 Established in April 2003, Young Chefs Academy offers weekly cooking classes to children in a safe environment that encourages diversity and creativity. Each class includes kitchen safety training, etiquette, table setting, menu planning and most important—tasting skills. Grab the kids and come to the only cooking school just for them!
The Kitchen Class at Turner’s Corner
176 West Main St., Newark; 368-4225 The Kitchen Class teaches the history and preparation of traditional American food and table etiquette, along with information about family culture to international students. Classes are private and by appointment only.
Brandywine Culinary Arts
113 Parrish Lane, Wilmington; 479-0415 A baker and chef for 32 years, instructor Debbie has created hands-on classes that give students confidence in the kitchen
www.OutAndAboutNow.com
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Compiled by Krista Connor
as well as satisfaction from cooking meals that their families will love. Participants may enroll in an existing class or request their own personal instruction on any cooking subject at $50 per class. The classroom is a fully equipped kitchen typical of North Wilmington, and can accommodate up to 10 participants.
Mikimoto’s Sushi 101
1212 North Washington St., Wilmington; 656-8638 For those seeking to enhance their sushi-making skills, executive sushi chef Al Chu and the Bad Boys of Sushi will provide all materials for both beginners and those with sushi-making experience. Classes range from $45 to $55, and are offered once this month on Sunday, April 22. Gift certificates are available.
Del Tech Cooking Classes
Terry Campus, 100 Campus Drive, Dover; 857-1000 Students of Delaware Tech’s Culinary Arts Program will gain hands-on skills, including food preparation, baking, buffet presentation and international cuisine. Students will go on field trips to kitchens of local restaurants and hotels, work in the skills development kitchen and dining room, and participate in a supervised work experience practicum.
How Do You Brew?
Home beer and wine making supplies 203 Louviers Dr., Newark; 738-7009 Customers can learn the craft of home beer brewing and wine making at one of the largest local brewing stores. The store provides equipment, ingredients and experienced staff that will assist customers with making their own wine or beer. continued on page 25
23
3/22/12 5:54 PM
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King of the Kitchen
continued from page 23
Abbott’s Cooking Classes
Abbott’s Grill, 249 NE Front St., Milford; 491-6736 Classes will be held in the private dining room, and participants will have the chance to taste the foods they prepare. Students will be provided with recipes, and each class will end with a complimentary group lunch with the instructor. Sixty- to 90-minute classes will be held each Saturday morning.
The Kitchen Workshop
Paoli Depot Shops, 21 Plank Ave., Suite 204, Paoli, PA (610) 993-COOK The Kitchen Workshop is a handson cooking school that offers indepth classes on culinary subjects, including Mexican, Mediterranean and Moroccan cuisine. Amateurs and skilled cooks will prepare and eat meals while learning special cooking techniques.
Viking Culinary Arts Center: Baby Cakes and One-Day Culinary Basics
Viking Culinary Center, Suite 100, One Town Place, Bryn Mawr, PA; (610) 526-9020 The Viking Cooking School, with campuses located throughout the country, offers a variety of cooking classes during April, including a onetime class on miniature desserts called “Baby Cakes” and a class called “One-Day Culinary Basics.” In “Baby Cakes,” students will learn how to cut, glaze and decorate petit fours. They will also make icing and bake mini cakes. The $99 handson workshop will be on Saturday, April 7, from 10 a.m. to 1 p.m. On Saturday, April 14, from 10 a.m. to 3 p.m., One-Day Culinary Basics will introduce students to kitchen lingo, basic cooking equipment and cutting skills while cooking soups, preparing a marinade, sautéing, cooking rice, making a vinaigrette and more. This $160 class is also a hands-on workshop.
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We Asked YOU Have you been to any local restaurants worth trying recently? What made your experience memorable?
"Mona Lisa in Little Italy is THE best! Great service form Claire & Phillip and their food is authentic, copious & fantastic. Only problem is choosing what to eat with all the choices. AND SouthEast Kitchen, brand new on De. Ave, in Trolley Square.Very fresh, big portions, nice owners & their spring rolls are huge & so good!" — Deborah Ritterson "House of William and Merry. Food is amazing every time I'm there." — Gabrielle Reichert "We like Eclipse Bistro, Union City Grille, and Rocco's Italian Grill and Bar all on Union Street! Great food & always great service!" — Holly Wayman Grist "The Chicken House and Olé Tapas in Newark are different in decor, style, and cuisine but are both excellent. Peruvian (Chicken House) and Spanish (Olé) foods are authentic, delicious, and affordable at both restaurants." — Mike Logothetis "My friends and I recently went to Ulysses Gastropub. Good cocktails and beer, good food, and good people!" — Kristina Francis "Nora Lee's in Old New Castle. Great Cajun/Creole menu, with unique items, such as Aligator Jumbalaya. Nice selection of bourbon and scotch." —Kris Loeb
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CALLING ALL LOCAL ARTISTS...DESIGN OUR LABEL! Premier is launching it’s own wine and we need your help! Coming in the Fall of 2012, Limestone Cabernet & Newport Chardonnay! GRAND PRIZE: Bragging Rights and $2,000 Cash Prize! Contest Dates: April 1st - May 4th - 2012 Official Rules: visit premierwinespirits.com Winner will be announced at a Label Reveal Happy Hour at The Delaware Art Museum in June! Wine will be released in the fall and sold at both Premier Wine & Spirits locations and James Street Tavern.
◄ Scan this QR Code with your smart phone for the Tasting Bar experience!
PremierWineSpirits.com
LIMESTONE | 2052 Limestone Rd | Wilmington, DE 19808 | P. 302.996.WINE ( Limestone Shopping Center next to Buffalo Wild Wings and Wawa) NEWPORT | 2 West Market St | Newport, DE 19804 | P. 302.998.6903 (Next to James Street Tavern in Newport on Rt. 4)
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SIX CHEFS, SIX SUGGESTIONS
I
n the restaurant industry, much is expected from an executive chef. Owners and managers demand plenty of time, energy, time, work ethic, creativity, time, reliability, consistency, and, of course… time.
As Andy Matulaitis, executive chef at Stone Balloon Winehouse, explains, “Being a fulltime chef takes up a lot of one’s week. This makes dining out really a luxury.”
UP CLOSE FIN’S Fish House and Raw Bar
243 Rehoboth Ave., Rehoboth Beach “I would have to say FIN’S in Rehoboth Beach: craft beer, raw bar, and the best oyster stew in the Mid-Atlantic. It always has the perfect blend of locals both behind the bar and in front of it, and it’s dark, which is my preferred bar atmosphere for a day off in this industry.” As chosen by Michael Stiglitz Owner/Chef at Two Stones Pub 2 Chesmar Plaza, Newark
Yet the question remains: When the kings and queens of the kitchens are able to get out for a meal, where do they go? We asked six area chefs that very question. You may be surprised by some of their answers.
The Chicken House Charcoal Grill
1224 Capitol Trail, Newark “A great restaurant has to nourish two things: body and soul. Food has to be consistent, delicious, and easy-going enough to eat on a regular basis. Yet at the same time there should be excitement and discoveries along the way. Bottom line is, it has to satisfy. Highlights: Peruvian roasted chicken, aji sauce, jalea, yucca fries, and chicha morada.” As chosen by Eric Aber Executive Chef, Home Grown Café 126 E. Main St., Newark
The House of William & Merry
1336 Old Lancaster Pike, Hockessin “Their passion and creativity will send you on a culinary ride of a lifetime. I tend to sit at the bar, where I’ve had roasted bone marrow and Scottish salmon with oxtail. Start with dessert: their ‘Pumpkin Patch’ when it was in season... amazing!” As chosen by Anthony Carmevale II Executive Chef, Chelsea Tavern 821 Market St., Wilmington
D&H Jamaican Cuisine
748 E. Chestnut Hill Rd., Newark “When there is time to relax and enjoy a good meal, nothing beats the wonderful comfort food of D&H Jamaican Cuisine. Everything I’ve ever gotten there is always delicious: jerk pork, curried goat, oxtail, and of course their delicious roasted plantains. We love their plantains so much that we pay homage to them on our new dinner menu.” As chosen by Andy Matulaitis Executive Chef, Stone Balloon Winehouse 115 E. Main St., Newark
Restaurant El Cantrero
1902 Maryland Ave., Wilmington “The other day I had freshly made soft corn tortillas wrapped around perfectly braised morsels of beef tongue and pork shoulder at Restaurant El Cantrero, a bare bones gem located inside the Wilmington flea market. The tacos were sprinkled with sharp red onions, pungent cilantro, and a spot-on salsa verde that perfectly cut the richness of the succulent meats. One word: Delicious!” As chosen by Ross Essner Executive Chef, Columbus Inn 2216 Pennsylvania Ave., Wilmington
Tijuana Taco Shop
1815 Lancaster Pike, Wilmington “I am a sucker for good Mexican food and living only a few blocks away, I often end up there for tacos and pints of Twin Lakes. The staff is incredibly nice, and the food is amazing. Get the chorizo, suadero, and crispy fish tacos. Then go next door to Avila’s for pastries.” As chosen by Paul Egnor Executive Chef, Pizza By Elizabeths 3801 Kennett Pike, Greenville
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XX
3/22/12 6:04 PM
Where Gourmet Meets Good For You gourmet at home:
experience the unparalleled taste of farm-to-table food. Bring in this ad and receive a free 5 oz. Box of organic arugula. Expires 4/30/2012
this april, transform Your health with us: cleanse the liver and allay those allergies! for events, resources, and cooking demos, visit our calendar and blog or email harvestmarket7417@gmail.com
HarvestMarketNaturalFoods.com | 7417 Lancaster Pike | Hockessin, DE | 302.234.6779 find us on facebook!
HAPPY HOUR 7 DAYS A WEEK • 4-7PM
Traditional Feel, Creative Tastes Welcome to Your Home in Hockessin
– $5 martinis – – $2 beers – – $5 sushi roll/kitchen appetizers – Lantana Square, Hockessin • 302-239-1800 padirestaurant.com
Serving Lunch, Dinner, Late-Night, and Sunday Brunch Open Daily 11am to 1am
coming soon!
7465 Lancaster Pike – Hockessin DE – 302-489-7287 www.sixpaupers.com
28. Up Close
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A | O&A
3/22/2012 5:52:41 PM
Out & About in
HOCKESSIN Meatloaf Meets Molecular Gastronomy: Hockessin and its many eateries have grown into a hub for foodies By Pam George
21
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A
s a kid growing up in Hockessin, Tom Alexander and his friends would get under his great-grandmother’s feet. “She would tell us to go out and count cars,” he recalls. The children obediently trudged down to Old Lancaster Pike. On a busy day, he says, they would count eight vehicles an hour. Nearly 30 years later, things have changed considerably. Alexander and his mother, Susan, own Lettie’s Kitchen, which opened in Spring 2011 on the now busy Old Lancaster Pike. The intimate eatery is named for Susan’s mother, Elizabeth “Lettie” Swift. Born in Hockessin in 1922, Lettie was famed for her cooking. “We always cooked dinner,” Alexander says. “And that’s what Lettie’s is based on: home-cooked meals.” Picture chicken a la king, meatloaf, ham and scalloped potatoes, and “Broaster” chicken, a trademarked cooking process involving a pressure-cooker fryer and a proprietary marinade, coating, and seasoning.
The down-home cuisine is offered a short stroll away from Back Burner, a fine-dining landmark that for years served as Hockessin’s claim to fame. While the Back Burner is still a good reason to visit, other independently owned shops and restaurants, like Lettie’s, have also made Hockessin a destination. HUMBLE BEGINNINGS BEAR FRUIT Some historians trace Hockessin’s settlement to 1688, when 40 families reportedly laid the village foundation. Hockessin’s unusual name—pronounced “Hoe-kess-in”—might come from the Lenape word “hokesa” meaning “pieces of bark” or from the way the Quakers, who settled here, pronounced the word “occasion.” As the centuries rolled by, the area became known for kaolin clay pits and snuff mills, followed by dairy farms and mushroom-growers. Then suburbia sprawled westward from Wilmington. The affluence of Greenville and Centreville seeped into this unincorporated town, despite the eau de mushroom that sometimes enveloped it.
The House of William & Merry A Food-Focused Restaurant in Hockessin Come Dine at Our House
WHY PAY FULL PRICE? Hardback • Paperback • Children’s Books
Browse Our Huge Selection! New Books Daily! • 20% off New Book Prices • Book Reserve List
• Used Book Trade-In Credit • Free Birthday Book
Spring Is Here! Why Not Join Us and Dine on Our Deck? Don't Forget to Try Our Sunday Brunch Chef owned by the husband and wife team Merry Catanuto and William Hoffman--Serving the freshest seasonal ingredients procured from local farms Tuesday-Saturday 11-11, Sunday Brunch 10-3 Sunday prix fixe Supper 5-9, Closed Mondays
1336 Old Lancaster Pike, Hockessin DE 19707 302-234-2255 - www.williamandmerry.com - info@williamandmerry.com
30. Up Close
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7179 Lancaster Pike • Hockessin • 302-235-7665 (Next to Hockessin NAPA Auto Parts) hockessinbookshelf@verizon.net
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3/22/2012 1:40:53 PM
The population stood at 13,527 in the 2010 U.S. Census. The median household income from 2006 to 2012 was $125,319, and the median value of owner-occupied units was $445,900 during that period. For business owners, all that makes for pleasing demographics. PLEASING THE DISCERNING PALATE Deborah Amy is one of those business owners. In 2010, she purchased the Over Coffee Café and renamed it Café Reve. The business, however, does more than pour a good cup of Joe. Café Reve is making a splash with its dinners after already having built a healthy breakfast and lunch crowd. Already, it’s a go-to spot for breakfast and lunch. Craving the buttermilk pancakes at 6 p.m.? No problem. It’s available all day (caferevede.com). Amy follows in the footsteps of Carl Georigi. In 2000, he opened Dome in Lantana Square.
“Ten years ago, there were a lot of new houses filled with families with little kids,” recalls Georigi. “Now there are ‘pseudo emptynesters,’ which is what I call parents with college kids, as well as families still raising little ones and teenagers—it has become more dense, which is great for business.” In 2010, he turned Dome into Redfire Grill & Steakhouse, which has broadened the restaurant’s reach. Customers come from Wilmington, Newark, Avondale, Kennett Square, and Chadds Ford. “The barrel-cut rib-eye and short ribs are to die for,” Georigi says, “and our crab cake is exceptional.” (platinumdininggroup.com/redfire) Fine dining in Hockessin grew even more palatable with the June 2011 opening of the House of William & Merry, owned by Merry Catanuto and Bill Hoffman. “This area is full of foodies, and people can afford to go out more than once a month,” Hoffman says. He also likes being near area farms that sell goods to restaurants. continued on page 33
Discover the Wonders of Nature in Your Own Backyard with American Beauties Native Plants.
Gateway Garden Center 7277 Lancaster Pike | Hockessin, DE 19707 | 302.239.2727 | info@gatewaygardens.com
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3/22/12 6:04 PM
Largest Liquor store in Hockessin! 1500 Beers, 4000, Wines, 1200 Liquors! Domaine Guillaman Colombard/Ugni-Blanc $9.99
A deliciously bright and crisp white from southern France, this wine is an excellent aperitif and is a good match for light seafood and poultr y dishes.
Yalumba Sangiovese Rosé $12.99
This juicy, fruit-for ward blush wine is fantastic on a warm day with salads, tuna and even delicate fried foods. It goes down easily!
Noble Wines 667 Pinot Noir $14.99
A great value in Pinot Noir, this Monterey wine is rich and smooth and will match with many dishes, making it an excellent BYOB selection; a true crowd pleaser.
HandCraft Petite Sirah $13.99
We are hot on this grape now! This jammy gem will be per fect with grilled pork and will be a hit when ser ved slightly cool at your cookouts! Enjoy!
These prices on other feature wines! Barefoot Wines..........................................1.5ltr, 9.97 each Che Gaucho Wines...................................1.5ltr, 7.97 each Yellowtail Wines.........................................1.5ltr, 9.97 each
HOCKESSIN CORNER
Join us for EASTER BRUNCH 10am-2pm Offering a special à la carte menu. Reserve now at (302) 239-2314 or go to
Great wines for enter taining people! Suaza Gold/Blanco Tequila...............1.75ltr, 19.99 each Cazadores Reposado Tequila.......... 750ml, 24.99 each Grey Goose Vodka...............................750ml, 27.99 each Svedka Vodka.......................................1.75ltr, 21.99 each Three Olives Vodka.............................1.75ltr, 21.99 each Bacardi Superior & Gold Rum.........1.75ltr, 21.99 each
Do not forget Cinco is right around the corner! We have over 100 tequilas in stock and over 75 different mexican beers daily!
We Are Your POINT-TO-POINT
HEADQUARTERS! (Be Prepared for Sunday, May 6) Offering the Best in Point-to-Point Fan Fare Crab Cakes, Fruit & Cheese Platters, Quiche, Salads, Desserts, and More! * SPECIAL ORDERS by Friday, May 4, noon
We reset our cooler this week and added over 50 more microbrews! Mon – Thurs • 9am-9:30pm | Fri – Sat • 9am-11pm | Sun • 12p-8pm 727 ACE MEMORIAL DRIVE | WELLINGTON PLAZA (Next to Okura & 2 Fat Guys) HOCKESSIN, DE | 302 235 5848 | HOCKESSINLIQUORS.COM
MOTHER’S DAY
BRUNCH Join Us Sunday, May 13 Make Your Reservations Today
Route 9 • 1715 River Rd (next to Del City Oil Refinery; behind Tri-Supply)
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425 Hockessin Corner | Hockessin, DE 19707 302-239-2314 | www.backburner.com
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Out & About in Hockesesin continued from page 31
William & Merry puts a classical French twist on familiar dishes. The chefs also enjoy serving the unexpected for the area, such as foie gras and roasted bone marrow, served with onion strings, a grilled baguette, and charred-onion vinaigrette. williamandmerry.com Over the years, Hockessin has developed ethnic flair. Old favorites include The Crownery. (Frequent customer Kim Kostes recommends the chicken with string beans; thecrownery.com). Another staple, Okura, has enhanced its Japanese cuisine with such Asian fusion dishes as pad Thai, chicken satay, and fried wontons (okurarestaurant.net). For Mexican, try Palacio Maya. (Lime margaritas are $2.99 on Wednesday. Ole!; palaciomayahockessin.com). And what about the venerable Back Burner? The pumpkinmushroom soup “will always rule the roost here no matter what creations I come up with,” says executive chef Kristin McGuigan. But she’s not about to rest on those laurels. No slouch when it comes to fanciful creations, she’s been known to add kangaroo loin, which quickly became a big seller, and she dabbles in molecular gastronomy, a contemporary cooking style that employs technology to make fanciful dishes (backburner.com). QUICK OR CASUAL No time to eat at the Back Burner? Enjoy its cuisine on the fly at the Back Burner To Go. Perhaps the most popular item is the Better Cheddar spread. Even during the hurricane, customers called to make sure it was in stock, says manager Kelly Smith. The mushroom soup is another big seller. backburner.com/togo.html Two Fat Guys is the place for wings, which come in eight different flavors, including the improbable PB&J. You can also grab a burger or a cup of chocolate chili (2fatguys.net). You’ll find noshes—Texas spring roll with beef and cheddar cheese—sandwiches and affordable entrees at Six Paupers Tavern (sixpaupers.com). Or, grab a sub and some old-time ambiance at Casapulla’s Hockessin, located in a historic building that once housed Hank’s Country Store, a subject for artists’ paintings (casapullashockessin.com). And then there’s Lettie’s, which in addition to chicken-anddumplings soup and upscale sandwiches offers two homespun meals a night (lettieskitchen.com). SHOPPING THE OLD-FASHIONED WAY Lettie’s namesake at a young age started working in her parents’ grocery store, Gormley’s Market, which opened in 1886 and served residents for 97 years. You can still do like grandma and buy your groceries at locally owned food purveyors. The market’s space is now home to George & Son’s Seafood Market, where you might find barramundi, Coho salmon, and fresh-shucked oysters. Henretty’s Prime Meats, located in the old Lake’s Country Store, has gained fame for its jumbo lump crab cakes, which are sold in numerous Delaware establishments. But, as the name implies, it’s primarily the place for mouthwatering cuts of beef, lamb, chicken and pork (henrettyscrabcakes.com). Meat-lovers have another option, Doc’s Meat Market, which has been located in Hockessin since 1980 (docsmeatmarket.com). And then there’s Harvest Market. “We’re technically known as a full grocery retailer,” says marketing manager April Lea. “We offer everything from organic produce to frozen meats and everything in between.” That organic emphasis, however, separates Harvest Market from large-scale grocery stores.
Make Hockessin Your Destination Hockessin is a diverse community of small town attractions offering local shopping and dining at unique area businesses. Visit our distinctive cultural attractions and world class recreational facilities.
Adams Auto Parts American Dance Academy Arthur Hall Insurance Auburn Heights Back Burner Restaurant Casual Marketplace Chefs’ Haven Corrective Chiropractic Delaware Nature Society/Ashland Nature Center Doc’s Meat Market Duffield Associates Everyday Artists Everything but The Kitchen Sink Gateway Garden Center Geiger Promotional Products – Sandy King Harvest Market Hockessin Athletic Club Hockessin Bookshelf Hockessin Fire Company Hockessin Karate Kids First Swim Schools Lasting Looks Matthews Dental Perfect Cup Café Performance Marketing and Promotions Salon II Sanford School Senior Helpers Silpada Designs – Cindy Richards State Farm – Bill Burris State Farm – Melissa Ludwig Supporting Kidds TD Bank The Big Picture The News Journal Walk-In Medical Center Wild Birds Unlimited Woodside Farm Creamery WSFS Bank
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Spring is in the Air Keratin Treatments $150 1240 Old Lancaster Pike, Hockessin, DE 19707 | 302.234.9144 | essenciasalon.com
Hair • Nails • Massage • Makeup • Waxing • Boutique Soups, Salads, Sandwiches, Dinner Meals, and Homemade Desserts
Featuring the
Best Fried Chicken in Town! and all the homemade sides to go with it!
The market, which opened in 1995, is ideally situated. “Customers here have an interest in healthy living,” Lea says (harvestmarketnaturalfoods.com). Our fine-feathered friends need sustenance, too, and Wild Birds Unlimited promises a wide selection and personalized service. hockessin.wbu.com. If you want to provide the birds—and butterflies—with homes, check out Gateway Garden Center (gatewaygardens.com). Many local establishments are clustered in the Shops of Hockessin Corner, where the Back Burner resides. Longtime occupant Everything But The Kitchen Sink is aptly named. Along with gift items and home accessories, you’ll find kitchen gadgets and cooking goodies. The shop’s cooking school on April 16 will explore our culinary history with such dishes as onion pie and ale-braised beef. On April 18, a bus departs the shop for New York, where participants will savor the sights and sounds of Brooklyn for the day (thekitchensink.com). The little shopping center has can also boast Jennifer’s, an upscale bridal boutique. jennifersbridal.com. Another established tenant, The Casual Marketplace, has a three-story showroom—and more than 1,800 pieces of furniture, fireplace accessories and giftware—in a circa-1872 mill (casualmarketplace.com). MODERN SENSATIONS. OLD TIME SENSIBILITY. Hockessin has clearly come a long way since Alexander counted cars. Nevertheless, personal interaction still counts. For instance, chef Mark Eastman, owner of Chef ’s Haven on Old Lancaster Pike, and the Hockessin Book Shelf have teamed up to create Eat Drink Read, a monthly book group with a lunch and dinner meeting that pairs a book with the cuisine that it inspires to prompt conversation (chefshavenonline.com). In the months that Alexander has been open, he’s gotten to know many of his customers well. One gentleman regularly comes in at 6 p.m. for dinner. “One day he didn’t show up until 7:45,” Alexander recalls. “We were so worried, we told him he had to give us his phone number to make sure nothing was wrong.” Hockessin has changed a lot, he says of the growth. But in important ways, it’s happily the same.
302.239.7816 • 1318 Old Lancaster Pike, Hockessin • LettiesKitchen.com
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Beach APRIL 22 | NOON-3:30 NASSAU VALLEY VINEYARDS Wedding professionals, live fashion show produced by Barbizon Modeling, hors d’oeuvres, Groom Room and more! Sponsorship opportunities available.
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HAPPY HOUR • 5-7pm Tues-Fri Featuring Popular Craft Brews from Dogfish Head, Victory, Sierra Nevada, Sam Adams and more! Serving Breakfast, Lunch, and Dinner HOURS: Mon 7am-5pm; Tues-Sat 7am-9pm; Sun 7am-3pm 114 Lantana Drive, Lantana Shopping Center, Hockessin p 302 239 5353 | CafeReveDE.com
.OAAN.
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“I loved living here for 10 years, and I bet you will too.” — Lindsay Tucker
1413 N. Clayton St.
Contact Lindsay today at (302) 765-7330 or dltucker2@gmail.com 35
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UP CLOSE
302.654.8001 1412 n. dupont st., wilmington piccolinatoscana.com
thursday late night
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DJ ShadyLady Spinning ‘80s New Wave Every Friday Night 36 . Up Close
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½Price
WINE Every Friday 302.777.2040 111 West 11th St, Wilmington DeepBlueBarAndGrill.com A | O&A
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100th ANNIVERSARY of the
I
Titanic By Robert Lhulier
f you’ve noticed an increased use of the word titanic lately to describe, for example, really big savings, or really huge trunk space, it’s not an accident. On April 15, the world will mark the 100th anniversary of the sinking of the R.M.S. Titanic. Unlike last year’s royal wedding, when people dressed in their bowlers and bonnets to have some good, clean fun, this event marks a rather more somber milestone. And in classic American style, we’ll be doing it by throwing themed parties! I like to think the appeal is in transporting oneself into that opulent, gilded age and partaking of the spoils only a handful of people at the time could afford: caviar, lobster and lace, champagne, petit fours and pearls. The Last Dinner on the Titanic must be one of the most recreated meals in modern times, even if the actual menu leaves a lot to be desired by today’s culinary standards and heightened awareness of food. Dessert, for example—oranges en surprise—consisted of fresh oranges in a form of baked Alaska, or toasted meringue. Hardly complex, yet considering citrus was
not as prevalent in North America in 1912 as it is today, it was deemed a decadent and rare dish. Chef Pierre Rousseau was a very important man on board, and his salary was second only to Captain E.J. Smith’s. The incredible feat of reproducing five-star cuisine while steaming the ocean for a week a century ago is not to be scoffed at. To feed 2,223 passengers and crew three times a day (that’s 6,700 meals daily), there were 60 chefs and assistants, as well as 35 in kitchen support to execute the meal periods with precision. The remarkable orchestration and organization necessary to accomplish this made Titanic the world’s most exclusive floating hotel. Fresh daffodils were arranged on tables and salons in first class, marking the arrival of spring. Eight hundred bunches of fresh asparagus were loaded on board with 1,221 quarts of freshly shucked oysters. And, it’s safe to say, there was a fair amount of caviar as well. Survivor Mrs. Henry B. Harris, whose husband was a prominent Broadway theatrical producer, lost her fortunes in the stock market crash. Later in the century, a Titanic historian, in an continued on page 39
www.OutAndAboutNow.com
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100th Anniversary of the Titanic
APRIL
continued from page 37
effort to give her a taste of the good old days, gave her a small jar of caviar as a gift. She sampled it once, then politely pushed the jar aside. “You call that caviar?” she asked with cheerful incredulity. FDA requirements on pasteurization and other import restrictions had ruined her pristine memory of those salty, glistening black beads. The cruise ship housed three dining saloons run by Cunard’s White Star Line. First class had two options for dining, but the a la carte restaurant was operated as an independent concession and by a separate staff with its own kitchen. It was referred to as The Ritz because it imitated the RitzCarlton restaurants that were part of the Hamburg-Amerika Line. It was in that dining room, and in the hotels of the same name in Paris and London, that renowned chef Auguste Escoffier set the culinary standard with his menus, while the staff was trained by Cesar Ritz himself. Dishes like consommé Olga (a soup of creamed barley) and tournedos aux morilles (twin filets of beef with morel mushrooms) are right out of Escoffier’s La Guide Culinaire, still considered today by professional chefs as the Bible of all cookbooks. So what did they eat that final night on the Atlantic? There was no actual surviving menu from The Ritz restaurant, but given the recipes used at the time and the ships larder, the following was believed to be available to first-class patrons only: hors d’oeuvres of plover’s eggs and caviar, followed by spring pea soup; lobster thermidor, followed by those filets with morels; roasted quail with brandied cherries, and, of course, fresh citrus, then cheese and fruit. Guests would retire to a smoking salon for cigars and cordials, while the ship’s bakers and pastry chefs reported for work just as the floors were being mopped from dinner service, to start the daily cycle all over again. Had I been a passenger, first class or steerage, I probably would not have been thinking about what my final food on earth was as I stared at the icy abyss. And so, if you do participate in some sort of event to mark the occasion, while you’re thinking of the Astors, Wideners and Guggenheims, raise a glass too in memory for the hundreds of unsung crew who made that final voyage the legend it is today.
Live
s y a d s r u Th
ar & Deck B s ir a t s p U r u e Music On O 5 -7 pm
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6 -9 p Every Thursday
April 5 Steam Roller Picnic
April 19 Chorduroy
April 12 Jenni Lily with Christain
April 26 Element K
1RON H1LL BREWERY & RESTAURANT 620 JUSTISON STREET RIVERFRONT W1LMINGTON 302 658.8200
WWW.1RONHILLBREWERY.COM
NEWARK WEST CHESTER NORTH WALES CHESTNUT HILL MEDIA PHOENIXVILLE LANCASTER MAPLE SHADE, NJ
Robert Lhulier is the executive chef at the University & Whist Club and author of the food blog florkncork.blogspot.com.
www.OutAndAboutNow.com
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SMOOTHIE RECIPES
Beer dinner Thursday, april 26Th | 6:30 pm 5 CourSES / 5 BEErS $65 per guest 115 E. Main St., Newark • (302) 266-8111 • www.stoneballoonwh.com 115 E. Main St., Newark (302) 266-8111 • www.stoneballoonwh.com
Courtesy of Harvest Market Pear and Kale Smoothie 2 ripe pears, cored and chopped 7 leaves of Lacinato kale (stems removed), leaves chopped ½ cup aloe or coconut water (just enough liquid to facilitate blending) 1 banana* Combine ingredients and blend until smooth.
Celebrate With Us! TWIN LAKES 6th ANNIVERSARY: Thursday, April 5, 2012 at BBC Tavern 4019 Kennett Pike, Greenville Join us for Twin Lakes beer tastings and appetizers! On Tap: Greenville Pale Ale, Tweeds Tavern Stout, Winterthur Spring Wheat and Twin Lakes Black & Tan
DELAWARE BEER WEEK At Two Stones Pub 2 Chesmar Plaza, Newark, DE TWIN LAKES ON TAP Thursday, April 5 All Night Long! Join us for a celebration of Twin Lakes and other GREAT Delaware Beers!
w w w.TwinLakesBrewingCompany.com 40 . F D
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ww
BachettiBros. Gourmet Meats, Market & Catering Since 1934
PB&J Smoothie 2 cups fresh or frozen strawberries
BBQ TIME!
2 cups spinach 2 tablespoons peanut or almond butter
Bachetti’s is Your Place for the Freshest Meats and the Best Marinades, Steak Sauces and Rubs!
2 cups unsweetened almond milk Example without use of logo:
Combine ingredients and blendDelaware until smooth. Today’s Best of Delaware
®
- Best Desserts 2009 Readers Choice Downstate
Examples of use with logo:
Green smoothies have endless 200 9 variations. Try frozen raspberries in place of strawberries, add fresh parsley for a little kick, or fresh peeled ginger for a stomach soother. And remember to rotate your greens!
200 302.994.4467 9 | 4723 Kirkwood Hwy. Midway Plaza www.Bachettis.com | www.ChocolateWaterfall.com
Best Desserts ReadeRs ChoiCe downstate
Best Desserts ReadeRs ChoiCe downstate
Best Desserts ReadeRs ChoiCe downstate
Best Desserts ReadeRs ChoiCe downstate
Best Desserts ReadeRs ChoiCe downstate
Best Desserts ReadeRs ChoiCe downstate
*Save those overripe bananas; the more you prepare smoothies, the more you will use them up. When a couple stragglers get too brown to enjoy fresh out of the peel, chop them up and stick them in the freezer. Freezing them not only helps keep them fresher longer, but also helps make that smoothie cold. This prevents having to add ice, which will water down the final product.
.OAAN.
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– CRAFT CORNER –
302-656-TOFU
302-658-ALES
I
n Chippewa Falls, Wisconsin, The Jacob Leinenkugel Brewing Company has been producing beer since 1867. Today they offer a variety of European inspired yearround and seasonal beers, which for the most part serve as great introduction for those becoming interested in craft brew. Around the Mid-West, their beers are known as “Leinies” and considered a fitting counterpart to spicy entrees such as and kielbasa, bratwurst, other grilled Polish sausages.
302-7-PRESTO
302-227-MISO
SUNSET WHEAT 2006 Silver Medal WinnerGreat American Beer Festival® 2006 Bronze Award World Beer Cup®
302-658-9070
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“There is enough flavor and body here to be satisfying, and not too much to make it super filling. Which means it rocks and rolls when the sun is shining. Grade: B+.” —ThePerfectlyHappyMan.com
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BEER
WORTH TRYING
ALLAGASH BLACK ALE (Allagash Brewing Co.) 7.5% ABV
Allagash Brewing Company is a fantastic Belgian-style brewery out of Maine. The wide range of styles they offer are available bottle conditioned or on draft with many limited edition beers in addition to their year-round selection. Allagash Black, one of their year round brews, is one of my favorites. It is a Belgian- style Stout that has delicious roasted malt, coffee, and chocolate flavors. The flavors are much more defined than those of normal stouts and you can taste each one with every sip. It also differs from other Stouts in that it is not as heavy and filling. It is normally sold in 750 ml bottles, so make sure to break one out with friends or on an occasion that allows you to enjoy it during a session. — Brett Tunstall, General Manager & Music Promoter, Homegrown Cafe
NOBLE ROT (Dogfish Head Craft Brewed Ales) 9% ABV
What an excellent bottle to turn wine-lovers onto craft beer. The fermentables come from barley, wheat and two grape varietals. So what we get to drink is this tart, dry, slightly sweet, earthy, complex saison-wine fusion - pretty awesome. We’ve been loving the bottles and are pumped to tap it during Delaware Beer Week in April. — Ben Muse, Beer Director & Operating Partner, Two Stones Pub
KARNIVAL KOLSCH (Stoudts Brewring Co.) 4.8% ABV
This isn’t the region’s best beer or even the top offering of Adamstown, Pa.’s underrated brew powerhouse, Stoudts. But it’s a relatively lighter beer that delivers with interesting spring-like flavors and a crisp finish. If the warm weather continues for Winterthur’s Point-to-Point, you’ll do well to have a six-pack of this in your cooler. — Jim Miller, Director of Publications, Out & About
COLORES DEL SOL MALBEC, ARGENTINA Colores del Sol is a medium bodied red. I love its versatility— it pairs well with all sorts of dishes, and it is a great price for a quality Malbec. — Curt Busz, owner/operator Aqua Sol photo by Shawna Sneath
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[ What are YOU doing tonight? ]
Zumba
MONDAYS Ditch the workout…Join the Party! Our very own Jessica Ruggieri offers Zumba classes at 5:30pm in the private back room of Elizabeths. A $15 class fee includes a free glass of wine or draft beer after class at the Cork Bar where twin bartenders, Brad & Bryon, will be waiting...
Go ahead, you earned it!
Dips & Sticks TUESDAYS Stop on by after a long day and enjoy a little something on us! Sample a selection of our homemade white and honey wholewheat breadsticks and assorted dips at the Cork Bar and Lounge from 5-6pm for FREE!
Wine Tasting WEDNESDAYS Create you own flight of win from our extensive wine list. Three 3oz. pours for $12.
Martini Madness THURSDAYS
Award Winning
Coastal Italian Cuisine
$6 Martinis from 5-7pm March Madness may be over, but Martini Madness has taken its place! Try our exciting new line of Martinis, each created by one of our very own bartenders. Available from 5-7pm for only $6.
Facebook FRIDAYS Mention Pizza By Elizabeths in you Facebook status or write something on our wall while you’re here and we’ll give you a free container of our delicious toffee!
3801 Kennett Pike | Greenville, DE | 302.654.4478
1130 Capitol Trail (Kirkwood Hwy) Newark, DE 19711
pizzabyelizabeths.com
(302)455-1101 | www.soffritto.com
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Home brewers should remember that they’re dealing with a forgiving product By Allan McKinley
“R
elax, don’t worry, have a homebrew.” This mantra has been etched into my memory since I began brewing my own beer nearly 10 years ago. It’s the “Serenity Now” of
homebrewing. The phrase was coined by Charlie Papazian, one of the forefathers of the modern homebrewing movement, in his book The Complete Joy of Homebrewing. You’ll see this advice on the many internet homebrewing message boards when rookie brewers ask grizzled veterans how they can “save” the beer they think they just ruined. The gist is simple: No matter how badly you think you may have screwed up your beer, it will usually turn out great. You and your friends will love it, and later you’ll wonder how you drank it all so quickly. But in practice, it’s not such an easy philosophy to maintain. You spend so much time, energy and cash preparing that perfect recipe. Then, in the moment of truth, you forget to add your hops at the right time or you pitch your yeast at the wrong temperature, and decide to write off the beer forever. Well, I’m here to tell you that, despite your best attempts at sabotaging your own efforts, the beer usually turns out great. Eighteenth century Belgian monks didn’t exactly have clean water or food grade sanitizers to work with, but their beer probably tasted pretty darned good. Here are a few principles to help you calm your nerves and enjoy your handcrafted ales. Do not even consider dumping your beer until you try it first.
.OAAN.
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Many novice brewers mistakenly think they need to throw out an entire batch of beer if they make a small mistake in the process. Brewing tutorials stress proper sanitation so much that new brewers get spooked if they so much as look at their beer the wrong way. But never dump a batch of beer unless it has noticeable signs of infection, like mold. Fermentation is sometimes messy and smelly—but it’s all part of the process. Just ask local homebrewer Brian Berthiaume. Berthiaume began brewing less than a year ago, but in that short time has already racked up two homebrewing awards. But even the most skilled brewers suffer momentary lapses in judgment from time to time. Berthiaume confesses to having once used a rather unsanitary beer waste bucket to transfer wort (unfermented beer) from one vessel to another in the heat of a brewing session. He mistakenly left a valve open and had to think fast to prevent his beer from running out onto the floor. When the initial panic wore off, he decided to roll with it and see how it turned out. “Luckily it didn’t get infected,” Berthiaume says. “It tasted pretty good to me.” Bottom line: You’ll know if a beer is bad. But at least give it a chance to run its course before you toss it. “Even if you make an obvious mistake,” Berthiaume admitted, “it doesn’t mean you have to bail out. Nature will still take its course.” Don’t be afraid to alter a recipe to suit personal preferences. continued on page 47
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$1.50 Budweiser
Bottles during all Phillies games
FOOD SPECIALS Sunday
50¢ wings
Monday
$5 Burgers
Tuesday
$5 Boneless Wings
Wednesday Thursday Saturday
$2 off appretizers
$5 Wings $9.99 all-you-can-eat boneless wings
TAILGATES 4126 Ogletown Stanton Road, Newark
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DSL is dedicated in memory of Richard Embry Downing Sr. and his legacy of friendship, fun, and love.
Delaware Sports League’s foundation is community. It fuels our sports, our Games After the Games, our social events, but most importantly, our bonds with our local communities. Such is the case with our Spring leagues right around the corner. Delaware Sports League has teamed up with several Wilmington communities to expand the locations for sports this Spring. Cool Springs will be one of our newest locations this season. Just minutes from both downtown and Trolley Square, Cool Springs is a fantastic place for Delaware Sports League to call home. In addition, we will be expanding the usage of Father Tucker Field for softball. Delaware Sports League thrives on community. We will be having new events throughout the community, with the addition of working with local and statewide charities. We hope that all members, new and old, reach out and embrace this amazing community the Delaware Sports
THANK YOU
to all who made the 2012 Roxie Awards a HUGE success! And congrats to everyone of our winners, teams and individuals. A big congrats go out to our Winter Sports Champs: Wilmington Dodgeball: DNA Explosion and Hardcore Sets Wilmington Flag Football: Silverside Heights Cornhole: Two Guys, One Cornhole
Hardcore Sets
XX . MUSIC
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Silverside Heights
MAY 2008 | O&A XX
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Don’t Worry, Be Hoppy continued from page 45
When I first started brewing, I felt like I was in over my head if I didn’t have a specific recipe to follow. But my beers improved dramatically when I decided to let go and trust my instincts. Berthiaume can also attest to the benefits of experimentation. Last summer, with only one batch of beer under his belt, he set out to replicate one of his favorite beers, Avery’s Maharaja IPA. He conducted the requisite research, carefully identifying the specific malts, hops, and yeast that contribute to the ale’s unique flavor profile. But in the end, he decided to put his own stamp on it, opting for specialty malts and hops that suited his palate. “I had no idea what it was actually going to taste like,” Berthiaume says. “I just wanted to make a beer that I knew I would enjoy drinking.” It turned out so well that Berthiaume decided to enter it into the 2011 Delaware Battle of the Brews. He ended up bringing home the Best in Style award for the IPA category, which is generally the category with the most competition. “Have patience with it,” Berthiaume says. “You might learn something in the process.” Don’t rush your beers.
tuesday, april 24th $ 50 per person $ 40 per Flight Club MeMber 5 Courses 5 beer pairings reservations required
(302) 482-3333 821 N. Market St. Wilmington, DE
LUNCH
DINNER
M–F: 11:30am–4pm M–W: 4pm–Close Th–Sa: 4pm–1am BRUNCH Su: 4pm–9pm am pm (Across From The Grand!) Su: 10 –2
www.ChelseaTavern.com
902 N. Market St. Wilmington, DE 19801
Brian Berthiaume (L), and his Best in Style award for his IPA.
Your beer is a living, breathing organism. The yeast you add to your freshly brewed wort actively eats the sugars, produces carbon dioxide and eventually becomes alcohol. But it takes time. So while it’s tempting to want to crack open your first few beers as soon as possible, be sure to let the yeast do its thing. A fully fermented and conditioned ale takes at least four weeks to reach maturity. And like wine, stronger ales will usually get better with age. The best way to curb your brewing impatience? Brew often enough to build a pipeline so that you’re not champing at the bit to open your brew too early. It’s easy to get stressed about the brewing process. It’s time-consuming—four to five hours to brew, not to mention fermentation and bottling time—and it’s costly. But try to remember why you’re doing it in the first place: to have fun, enjoy the process, and partake in a hobby that happens to yield a few cases of delicious brew in the end. .OAAN.
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Steps to Inquire and Book a Special Event: 1. Review our Event Package and decide what type of event you desire. 2. Complete and Submit the Inquiry Form 3. Sit back and Relax We are ready to assist you with your next event.
302.384.8113 Call, click or Scan: ernestandscott.com/events.html
302.384.8113, ErnestAndScott.com 49
3/22/12 6:13 PM
2nd Annual
TWIN LAKES
PLUNGE
PLUNGE CEREMONY 3PM AT TWIN LAKES BREWERY 4210 Kennett Pike • AFTER PARTY 5PM @ BBC
SAT, APRIL 14 WATCH! AS THESE RASCALS LEAP INTO CHILLY WATERS
FOR CHARITY
AT TWIN LAKES BREWERY
Rory Conway, Joe Russo, and the Return of Stan Yau
$5 per person benefits the Barbara H. Conway Foundation
CHEF at Premier Wine
SERIES & Spirits
Your favorite local chefs, their favorite dishes, paired with our favorite wines & beers…
All for a good cause. Upcoming Tastings April 4th: Orillas Tapas May 2nd: Stone Balloon Wine House June: Red Fire Grill
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Stay tuned for more details! visit premierwinespirits.com
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SUDS
GEORGE WASHINGTON BREWED HERE Experiencing a piece of the history of the adult beverage industry By J. Burke Morrison
G
eorge Washington: Gentleman farmer. General. President. Father of our country. Whiskey maker. Yup, whiskey maker. In fact, Washington was arguably the largest producer of whiskey in North America in the late 1700s. I got a first-hand look at this bit of history thanks to Jack Wick, Twin Lakes Brewing company’s founding brewer, who included me on his trip to Mt. Vernon to distill with David Pickerell, former master distiller at Maker’s Mark and modern distillation consultant to the burgeoning “craft distillation” movement. We approached the Colonial era stone building with trepidation interlaced with boyish enthusiasm. The smell of hardwood in an open fire filled the area. A vast forest filled the backside of the operation, and a large building with a waterwheel lay in the foreground. It was as if time had stood still. We were in the midst of history, sharing the same space, the same land, as the father of our country. I, for one, was awestruck. We were about to relive history. We crossed the threshold of the big stone building. The smell of burning hardwood mingled with the more familiar, sweet smell
of boiled grain. Stacks of firewood lined the walls, while before me was a vast pool of steaming liquid (water, it turns out). There in the back corner were massive wooden barrels filled with what I was soon to learn was a muddy, gelatinous goo. Once inside, I beheld George’s “Girls” -- brick-encased copper stills. Five pretty little sasses, all in a row. I soon learned that they all had names: Sandra—Like Bullock, she’s quiet, confident and always looks good. Elizabeth—Like the Virgin Queen, she’d never been used (until today). Paris—Like the hotel heiress, famous for putting out. Sarah—Like the captain of any high school cheerleading squad, she’s put together well and always satisfies. Maggie—Like the Iron Lady, cold-hearted and efficient. A diverse group, to be sure. Under modern circumstances, these girls would undoubtedly hate each other. But not here. Here, they are the stars who are connected, interdependent. Now, in the interest of full disclosure, George’s Girls were not named by Washington, nor any of his contemporaries. Rather, they are modern monikers, assigned by David Pickerell to highlight the continued on next page
.OAAN.
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3/22/2012 2:15:45 PM
continued from previous page
YARD'S BEER DINNER April 16th at 6 PM 5 beers with 4 courses. $40 per person. Reservation only. Space is limited
NEW MENU - Beginning April 4th featuring brand new items and some old favorites. Come in and try something new.
BEST CRAFT BEER SELECTION ON MAIN STREET! Follow us on Facebook for daily happenings and specials 126 EAST MAIN ST. • NEWARK | 302.266.6993 WWW.HOMEGROWNCAFE.COM
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individual nature of each still and its role on the team. Nor are they the “original” girls of Mt. Vernon. They are, however, very authentic reproductions of 18th century whiskey stills. Virtually everything in this building (save the fire alarm, an unfortunate but mandated deviation from historic authenticity, which, on one occasion during my visit, summoned a noble but irritated corps of first responders) is as it was in 1814, the last time whiskey was produced at Mt. Vernon. Operations never restarted following the devastating fire that occurred that year, thereby ending the distillation tradition on this historic plantation. The resurrected distillery on site today has only been fired up a handful of times and the fact that I had an opportunity to participate in that resurrection is tremendously humbling. Aside from the obvious presence of wood smoke in the room, the most immediate indication of the authenticity of the operation was the absence of any mechanization or automation that one takes for granted in modern breweries. Following brief introductions to the half dozen or so members of “Team Washington,” I was handed a rather crude wooden pole with three cross pieces on one end. I was led to one of the barrels of “muddy, gelatinous goo,” a conglomeration of corn meal, rye flour and water, and instructed to stir it. The contents of the barrel are essentially wort, the sugary liquid substance created from heating the grain in water. In this process, the various proteins, enzymes and myriad other chemical elements create a substance that has the visual aesthetic of porridge and the viscosity of kindergarten paste. The barrel I was stirring had been concocted the day before. The expression “It’s all in the wrist” did not apply to this notion of stirring. Rather, “It’s all in the back, forearm, thigh muscle and a few other lesser utilized muscles that only reveal themselves the following morning in the form of creaks, cricks and cramps.” My initial task was to agitate and loosen up the day-old contents, enabling the master to determine the true internal temperature of said contents. Once the appropriate temperature had been achieved, we added malted barley flour. It was at this moment in the process that an amazing thing happened. As the barley flour was slowly added to the gelatinous corn/rye goo, the contents immediately began to liquefy. It turns out that barley breaks down certain bonds and loosens the consistency of the contents. By the time all of the barley flour was added, the barrel contents had achieved the consistency of a runny beef stew. With the proper technique, it was now possible to generate a genuine flow from bottom to top, truly integrating the contents, thereby creating something resembling an homogenous barrel of fermentable sugar, prime for the next step—pitching the yeast and fermenting the whole barrel. All of the aforementioned steps, prior to the addition of the yeast, mark the difference in traditional vs. modern methods. This process takes three-four days. With modern heating and cooling technology, the same outcomes are achieved in a matter of hours. However, there is no modernizing the next step. Once the yeast is pitched, it takes three-five days for nature to take its course and convert the sugar into alcohol, resulting in a product we generally refer to as bier. For all intents and purposes, everything I’ve described thus far is the same process for making bier. The primary difference is that there is no boil during which hops would traditionally be added. The fermentation process is not one that can generally be altered by modern technology. Though certain minor efficiencies have been incorporated by modern brewers, the net effect is to achieve greater consistency rather than a speedier process.
A | O&A
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Once nature has taken its course and there is alcohol in the bier, it’s time to get to the real task at hand: separating the alcohol from the other liquids and solids and making some damn whiskey! This part of the process, I must say, is really quite ingenious in its simplicity. Now, in no way do I mean to impugn any ancient people’s intellect, but I do have to ask the following question: How did anyone in the pre-industrial past come up with the notion of heating alcoholic liquids so that they could, through a rather simple but extraordinarily specific process, cool and trap the residual concentrated alcohol? Make no mistake, I’m not suggesting that the process is particularly difficult to execute. It’s not. However, the series of steps that one must implement to achieve the desired result are rather unnatural. That is to say, it’s very easy to see how mankind discovered, almost by accident, that various fruits and grains would produce alcohol. It is far more difficult to envision what progression of thought and experimentation would lead one to the process of distillation. In any event, by the late 1700s, it had advanced to essentially what we know today. The fermented liquid is put into one of the “girls.” Below it, a furnace and raging fire. And so begins the “bucket-brigade.” All hands are on deck as each member of “Team Washington” scoops the fermented slurry from the fermenting barrels and pours it into the pots. Again, this is a purely manual process, devoid of pipes, pumps or other modern conveniences. The process from here is rather straight forward. The contents of the pot are heated to a boil. Once the liquid begins to transform to gas (the water to steam, the alcohol to, well, alcoholic steam), it begins to search for an escape from the heat and pressure. It is at this point that the distillation process begins. The vapors are directed to a release section at the top of the pot. Through this release hole, they are then directed into a serpentine coil immersed in water, thereby cooling the vapors, returning them to a liquid form. These reconstituted liquids are them reclaimed as a highly concentrated alcohol and residual water. The distiller’s art is now put into effect. Lacking any modern computers and lab equipment, he analyzes the resultant liquid with a simple hydrometer and begins the ordeal of separating the liquids into their various concentrations, some complete in their distillation and others awaiting a second round of separation. To the uneducated (like me), the most surprising thing about this process is the realization that whiskey does not emerge from the still with any color whatsoever. If there is a color that is clearer than water, first-run whiskey is it. In fact, whiskey is completely colorless until it is aged in oak barrels, where it begins to absorb both the flavors and colors of the barrel. From this point on, the master distiller must begin to apply his art as he determines which portions of the resultant liquor will be aged in barrels, which will be bottled as “green” or un-aged, and which will be put through the still again—all processes I was not able to observe. Mt. Vernon is in the throes of a rebirth, resurrecting old buildings, raising livestock, operating a blacksmith’s shop and, of course, the distillery. Having the opportunity to be so deeply involved in the process of resurrecting this old art was truly spectacular, though I confess it created a few aches and pains in places I haven’t used in quite a while. History is alive in Virginia.
Cheers!!
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.OAAN.
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3/23/2012 1:24:56 PM
WIN E M A KER DIN N E R
Sund ay, Apr i l 2 9 , 2012 | 6p m
THE WINE ADVOCATE - ROBERT PARKER FEBRUARY 2012, USA
Special Guest: Wine M aker Eduardo Escobar
$
69~RESERVE TODAY
90 E. Main Street, Newark, DE | (302) 738-5811 | www.caffegelato.net Presented in part by
www.frankswine.com
Tamaya Winemaker’s Selection Chardonnay 2010 Tamaya Reserva Cabernet Sauvignon 2010 Tamaya Reserva Carmenere 2010 Tamaya Estate Sauvignon Blanc 2011 Tamaya Estate Carmenere 2010
90 Points 89 Points 89 Points 89 Points 86 Points
WINE SPECTATOR MAGAZINE 2011-USA Tamaya Reserva Malbec-Cabernet Sauvignon-Syrah 2009 89 Points Tamaya Winemaker´s Selection Carménère 2009 88 Points Tamaya Estate Sauvignon Blanc 2010 88 Points
Come try our 24 Draft Beers at McGlynns in Polly Drummond!
Cantwell’s Tavern NOW OPEN in Odessa, DE! 302-376-0600
Tues Night Karaoke at Dover and Peoples Plaza Locations • Wed and Fri Night DJ Dance Party at all 3 locations Thurs Live Acoustic music at Peoples Plaza location MONDAY 1/2 Price Appetizers All Day
TUESDAY 1/2 Price Burgers All Day
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WEDNESDAY All-You-Can-Eat Wings $9.99 After 5pm
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www.mcglynnspub.com A | O&A
3/22/2012 5:58:47 PM
MOVIES FOR
MOVIES
EVERY TASTE DVDs with Classic Restaurant Scenes
After trying some of the fabulous Delaware restaurants highlighted in this issue, let your food digest at home while you enjoy these memorable movies. By Mark Fields
NOUVELLE CUISINE
DINER Diner (1982) The film that launched a score of careers, including those of Ellen Barkin, Kevin Bacon, Mickey Rourke, Tim Daly, Daniel Stern, and director Barry Levinson. In 1959 Baltimore, a group of college guys struggle with the unwelcome transition to adulthood as they hang out in their favorite eatery.
Ratatouille (2007) Stand-up comic Patton Oswalt voices Remy, a rat with aspirations for haute cuisine in this delightful and Oscarwinning Pixar feature. Remy’s culinary skills are tested in a great scene with an insufferable food critic aptly named Anton Ego (Peter O’Toole).
The Trip (2011) British comedic actor Steve Coogan plays a self-important, malcontent TV personality (named Steve Coogan) who’s been hired to do a magazine article on cutting edge dining in the English hinterlands. His dining partner is fellow comic Rob Bryden, and they alternately entertain and aggravate one another from restaurant to restaurant. Non-food highlight: dueling Michael Caine impersonations.
FRENCH
BURGERS
DELI When Harry Met Sally (1989) No movie restaurant guide would be complete without this delightful romantic comedy starring Billy Crystal and Meg Ryan. One of many priceless scenes in the film is the one in which Sally demonstrates faking an orgasm in a crowded deli. We’ll all have what she’s having!
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Pulp Fiction (1994) John Travolta and Uma Thurman share a surprisingly seductive dinner and dance at Jack Rabbit Slim’s, a 1950s-themed burger joint (with wait staff dressed like pop icons). Their blossoming rapport, cemented by winning a twist contest, leads to a rather eventful evening of drugs and deceit.
3/22/2012 2:21:14 PM
NCCo
Sports & Athletics
FULL DAY
L
ast summer over 400 young athletes participated in sports camps operated by New Castle County. Registrations are accepted on a first-come, first-served basis. Camps are open to athletes with novice to intermediate skill levels. The camp fee is $60 (Tennis is $115) which includes a t-shirt, instructor, and administrative fees. Participants should bring personal equipment as well as drinks, a towel, and rain gear (for outdoor camps). In case of questionable weather, the activity may be delayed, postponed, or switched to an alternate indoor site, if available.
HALF-DAY SPORTS CAMPS >>BASEBALL
Ages: 8-13 Date: June 18-22 Time: 9am to 12 Noon Location: Hockessin PAL Date: July 9-13 Time: 9am to 12 Noon Location: Silver Lake Park
>>BASKETBALL
Ages: 9-15 Date: June 18-22 Time: 9am to 12 Noon Location: Delcastle Park Date: July 16-20 Time: 9am to 12 Noon Location: Hockessin PAL
>>FIELD HOCKEY
Ages: 8-13 Date: July 30–Aug 3 Time: 6:30pm to 9:30pm Location: Hockessin PAL
>>LACROSSE
Ages: 8-18 Date: June 25-29 Time: 9am to 12 Noon Location: Delcastle Park
>>SOCCER
Ages: 7-14 Date: June 25-29 Time: 9am to 12 Noon Location: Delcastle Park Date: July 16-20 Time: 9am to 12 Noon Location: Silver Lake Park
>>SOFTBALL
Ages: 7-18 Date: June 18-22 Time: 9am to 12 Noon Location: Delcastle Park
>>SPEED/AGILITY Ages: 7-18 Date: June 11-15 Time: 9am to 12 Noon Location: Delcastle Park
RECREATION
CAMPS New Castle County Department of Community Services
>>VOLLEYBALL
Ages: 11-18 Date: June 25-29 Time: 9am to 12 Noon Location: Hockessin PAL Date: July 9-13 Time: 9am to 12 Noon Location: Hockessin PAL
Summer Recreation Camps June 11 – August 17; Ages 7-12 9am – 4pm; Mon. – Fri. $120 per week Extended care available $30 per week Financial Assistance Available
>>ADVANCED VOLLEYBALL Ages: 14-18 Date: July 23-27 Time: 9am to 12 Noon Location: Hockessin PAL
Field Trips Franklin Institute and IMAX Brandywine Zoo, Ice Skating Roller Skating, Bowling Fireside Mountain Water Park Pea Patch Island and more…
>>WRESTLING
Ages: 7-14 Date: July 16-20 Time: 9am to 12 Noon Location: Hockessin PAL
FULL-DAY SPORTS CAMPS
Camp Locations Delcastle (Duncan Road House) Garfield Activity Center Glasgow Park Meredith Middle School Richey Elementary School Talley Day Park (Streed House) Brader Elementary School
New Castle County partners with the Kirkwood Soccer Club and Elite Athletic Specialists to offer a week long, full-day all sports camp. Highlighted sports activities include baseball/ softball, basketball, flag football, soccer, and speed/agility training. During the July camp, participants will also spend a day at Frawley Stadium and attend a Wilmington Blue Rocks baseball game.
Summer reading programs available at all sites
Camp: Full Day All-Sports Camp Dates/Times: Monday-Friday; 9am–4pm; June 25-29, July 23-27, and August 6-10
Programming provided in cooperation with our proud partners Nemours Health & Prevention Services Delaware Food Bank NCC Emergency Management UofD Cooperative Extension 4-H New Castle County Libraries
Location: Kirkwood Soccer Club Fees: $120 for each camp, or $150 for each camp plus extended care (7:30 am – 5:30 pm)
ONLINE REGISTRATION AVAILABLE!
>>TENNIS
Ages: 8-12 Date: July 9-13 Time: 9am to 12 Noon Location: Glasgow Park
[
Registration for all sports leagues are handled on a first-come, first served priority. Go to www.nccdesports.com for a complete listing of related information and to register to play. Inquiries can also be made at (302) 395-5890.
New Castle County Department of Community Services. Paul G. Clark, County Executive
NccoFull.indd 1
For detailed program and registration information, please visit www.nccdesports.com or call the Camp Office at (302) 395-5654.
[
New Castle County Department of Community Services. Paul G. Clark, County Executive
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MOVIES FOR EVERY TASTE MOVIES FOR EVERY TASTE Harrowing Harrelson
continued from page 39
DVDs with Classic Restaurant Scenes
ALTERNATIVE PROTEIN
ITALIAN
Lady and the Tramp (1955) Eating spaghetti has never been more romantic than when the lovable street pooch Tramp treats the refined spaniel Lady to dinner al fresco. Of course, their marinaraflavored smooch is accompanied by a vintage Disney tune, “Bella Notte,” sung by chef Tony.
The Cook, the Thief, the Wife and Her Lover (1989) Director Peter Greenaway broke away from his established oeuvre of esoteric British dramas with this uncompromising and visceral film. When the wife of a vicious thug seeks revenge against her husband, she chooses a highly extreme and gastronomic method. Be warned: don’t eat meat before seeing this movie!
CHINESE
BISTRO
Date Night (2010) Tina Fey and Steve Carell play a married couple who try to spice up their routine suburban existence with a “date” at a trendy Manhattan bistro. When they pretend to be another couple with the reservation, they get caught in a hilarious spiral of unexpectedly criminal confusions.
The Wedding Banquet (1993) Comic complications abound when a gay Chinese man arranges to wed a student in need of a green card to hide his orientation from his traditional parents. Director Ang Lee deftly captures the beauty and opulence of fine Chinese cooking in the climactic banquet scene.
GREEK My Big Fat Greek Wedding (2002) Nia Vardalos introduced the country to the quirky charms and unintentional humor of large Greek families. Plain, awkward Toula embarrasses herself in front of future fiancé Ian (John Corbett) when he drops into her family’s restaurant.
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MUSIC
By Matt Amis Above: Demetri Theodoropoulos of Wonderland record shop in Newark. photo by Tim Hawk
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After a long, strange trip that nearly brought about its demise, Newark’s legendary Wonderland Records has emerged from the rabbit hole to arrive right back where it started. The kooky record shop, which straddles the intersection of West Main Street, Rt. 273, and Rt. 896, celebrates its 40th anniversary this year in the midst of a major revival. Swathed as always in psychedelic tapestries and smelling of incense, Wonderland is once again Newark’s go-to spot for vinyl. As a slow, sad death knell tolls for indie music stores across the country, Wonderland in 2012 is doing what it did best circa 1972--selling vinyl records to the area’s many collectors and audiophiles. Vinyl has officially returned, says Demitri Theodoropoulos, a wiry, 45-year-old vinyl devotee who has owned Wonderland with his wife, Monica, since 2003. The store, which previously sold CDs along with a few cases of vinyl records, made the switch to an all-vinyl inventory last August. “The reason vinyl is coming back is because the audiophiles never left,” Theodoropoulos says. “If you have a good turntable with a good needle and decent speakers, you just know those CDs don’t sound as good as your records.” Theodoropoulos estimates his store’s collection totals around 10,000--“probably one of the best in the United States,”
With a collection of nearly 10,000 pressings, Newark’s legendary record store returns to its roots while adding a recording studio.
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he says. His racks are lined with limited pressings and rare gems. “I have things that they only pressed 500 of,” he says. “I have a signed Herbie Mann album.” Among the records is evidence of vinyl’s big comeback: new releases from bands like the Foo Fighters, the Black Keys and Arcade Fire. College-aged kids pop in and out the door while hip-hoppers root through shelves for records to sample. Theodoropoulos’ young army of staffers, including 18-year-old Will Jollay, operate with an equally devoted fervor. “The atmosphere here is really accepting,” Jollay says. “We have a lot of different types of people who come in.” Young and old collectors are now craving the rich, deeply textured sounds that well-kept vinyl records emit--and that digital music files can’t replicate. On a good Saturday, Wonderland sells approximately 250 records to customers, Theodoropoulos says. Media researchers Nielsen Soundscan reported a 39 pe cent increase in vinyl sales in 2011. While the dance and hiphop communities have long kept the vinyl fire burning, the format has been championed in recent years by rockers like Dave Grohl and Jack White. Theodoropoulos was always a fan of vinyl. “It’s such a better way to connect to the music,” he says. “You feel like you’re a part of it.” As a scruffy Newark High School student during the mid-‘80s, Theodoropoulos would walk to Wonderland after school to pick up a rare Frank Zappa record or a limited-edition metal album. Later, after earning a degree in mechanical engineering from UD, he hung his hat for several years at ILC Dover, preparing materials for the Freedom Space Station and Opportunity Mars Rover. But he and Monica were never far from Wonderland. Monica, a fellow UD grad, even sold her handmade jewelry at the shop. “Then one day she received a phone call from a manager saying she had to pick up her jewelry because they were going to close,” Theodoropoulos says. The couple was floored. They couldn’t bear to see their beloved Wonderland shuttered. “It struck me: What would the 18-year-old me do? He would kick my butt if I didn’t buy the place,” Theodoropoulos says. In August, 2003, Monica and Demitri bought the shop from longtime owner Larry Fenza. Then they took out a second mortgage on their home to restock the shelves and restore Wonderland to its former glory--and reputation. “Our customers today are the music connoisseurs,” Demitri Theodoropoulos says. “We’re like cigar smokers, only we’re willing to go out and find the $50 cigar instead of the box of Black & Milds.” Today Wonderland doesn’t just sell music, it makes it. Soon after his purchase, and while clearing out a cluttered storage room, Theodoropoulos was again struck by inspiration. “I decided to build a recording studio,” he says. continued on page 61
3/23/12 12:11 PM
The Deer Park Tavern The Deer Park Tavern
Sexy Sundress Party TUES., APRIL 3 FEATURING JEFE! NO COVER!
80s DJ
Put on those Sexy Sundresses and Party with Jefe Live! $3 Margaritas and $3 Green Tea Shooters!
Dance Party April 19!
NO COVER
APRIL
EVER!
Entertainment Schedule
SATURDAYS 7 – MoFaux 14 – What Mama Said 21 – Spokey Speaky 28 – Cougar Crossing
RED SOLO CUP THURSDAYS $2 Jungle Juice, and $1 Miller Lite Draft after 9pm
Deer Park now offers catering to go for your next special event! EVERY TUESDAY JEFE
EVERY MONDAY Showtime Trivia
EVERY WEDNESDAY KARAOKE
Sunday Brunch from 9am–2pm
EVERY THURSDAY DJ Dance Party
EVERY FRIDAY DJ Dance Party w/ Next Generation DJs
Sunday Night CHORDUROY
Made exclusively for Deer Park and McGlynns Pub. Wednesdays only $2.50. Brewed by Twin Lakes Brewery
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O
S. P R T . S R WIN GS. BEE
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$.50 WING TUESDAYS™ $.60 BONELESS THURSDAYS™ Over 35 Big Screen & Satellite TVs • 20 Beers on Tap Award-Winning Wings • 18 Signature Sauces & Seasonings Daily Drink Specials • Dine in or Take out
100 Elkton Rd., Newark 302.731.3145 2062 Limestone Rd., Wilmington 302.999.9211
540 W Main St., Middletown 302.285.0000 1887 Pulaski Hwy., Bear 302.832.3900
680 S Bay Rd., Dover 302.346.9464
Coming Soon – Rehoboth Beach!
Enter to win Philadelphia baseball Home Opener tickets...see restaurant for details 60 . M
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3/22/2012 2:26:50 PM
ED!
A Vinyl Wonderland
continued from page 59
ML_Logo_4CP
The owner summoned his mechanical skills and designed the space himself--layering drywall, acoustic ceiling tiles, wood, melamine foam, and of course, more vinyl--to construct a sound-insulated studio, complete with a dedicated digital system and eighttrack, reel-to-reel tape. “It’s a mom-and-pop recording space, but I’ll put our sound up against anyone’s,” says Demitri. Theodoropoulos rents studio space (Jollay, the in-house sound engineer, is included in the rental fee) to bands and has in a few short years recorded with bands like Middletown funksters Tweed and veteran acts like the Velcros and the 49ers, among many others. As for the rest of the shop, the owners are planning a 40th anniversary celebration bash for May, with live music performances, vendors, and other festivities. A much-needed renovation is in the works too. Wonderland’s kitsch--its band stickers, posters and musical miscellany, its colorful jewelry, hats and knickknacks, the seven-inch records that dangle from the ceiling on strings, even its shrouded back room with shelves of glass smoking pipes and hookahs--may come and go. But its standing as a shrine to all things vinyl, Theodoropoulos hopes, won’t go away. “Carl Sagan sent a gold-plated vinyl record up on the Voyager spacecraft,” he says, “because he knew it’ll be there forever. A billion years from now, that record will still be flying through space.”
ATTENTION ALL
AREA BANDS and
MUSIC FANS: THE TIME HAS ARRIVED!
DELAWARE’S BIGGEST BATTLE OF THE BANDS
SUBMIT YOUR ACT OR VOTE FOR YOUR FAVORITE BAND INTO THIS YEAR’S COMPETITION Enter at: www.Musikaramageddon.com Submissions End April 30, 2012
PAST WINNERS: 2011 – Deadbeatz, Inc. 2010 – New Sweden 2009 – American Buffalo 2008 – Josten Swingline
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3/23/12 12:30 PM
Support your local music scene
MUSIC
Coming this month
Jeffrey Gaines Sat, April 21
Show 9pm Opening act: Twinghost
Upstairs Live at World Cafe Live at the Queen
N
o stranger to Wilmington, Jeffrey Gaines brings his highlyheralded brand of soulful yet often gritty rock to the stage Upstairs. This Harrisburg-born musician has traveled far and wide earning praise and winning fans from all over. The Village Voice says, “Gaines has earned endless cult and critical acclaim, and juice enough to be touring partners with such celebrated icons as Stevie Nicks and Sting.” And the Chicago Tribute is no less forthcoming with adoration, calling Gaines “extraordinary and timeless.” Although he is widely known for his rendition of Peter Gabriel’s “In Your Eyes,” Gaines has nearly two decades worth of original material stemming back from his first self-titled release in 1992. Don’t miss this captivating performer live this month, one who Rolling Stone calls “one of pop’s finest singers.”
ALSO AT WORLD CAFE LIVE THIS MONTH Every Monday Night: Groove Night Every Tuesday Night: Acoustic/Electric Open Mic Every Wednesday Night: 4W5 Blues Jam Gospel Blast (3pm): April 1, 15, 22 & 29 Mon 2 – The Blackwell Solution presents Jazz on My Mind Thu 5 – Lindsay Lou & The Flatbellys Fri 6 – Bos Taurus CD Release show Sat 7 – John Flynn Thu 12 – Diego Garcia Fri, 13 – Ryan Montbleau Band Sat 14 – The Melton Brothers Band with Alfie Moss
Thu 19 – Kim Richey Fri 20 – Gable Music Presents Rory Sullivan and Brett Ryan Stewart Sat 21 – Jeffrey Gaines Thu 26 – Graffiti Radio Songwriting Project Showcase Fri 27 – Girlyman Sat 28 – The Blackwell Solution presents Aniya
World Cafe Live at the Queen • 500 N Market St, Wilmington, DE 302-994-1400 • WorldCafeLive.com 62 . M
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GIGS Bullbuckers April 7 @ Dewey Beach Music Festival April 13 @ World Cafe Live Carla Acoustic Every Tuesday @ Del Rose Cafe April 6 @ The Frogg Pond April 7 @ James St. Tavern April 14 @Skunk Hammerheads Rubber April 21 @ Bethany Blues April 26 @ Big Chill Surf Cantina (Rehoboth Beach) April 27 @ Aqua Sol (Bear) April 28 @ Rocco’s Chorduroy Every Sunday @ Deer Park Every Wednesday @Kelly’s Logan House April 5 @ Cath. Rooney’s April 6 @MoodSwing April 12 @ Skyline Grille April 14 @ Firestone April 19 @ Iron Hill Wilmington April 20 @ Kildares Manayunk, PA April 26 @ Skyline Grille April 28 @ Cath. Rooney’s Electric Blue Concept April 27 @Kelly’s Logan House Fat Daddy Has Been April 6 @ Dewey Beach Music Festival April 7 @ Homegrown Cafe April 21 @ Deer Park Hippocampus April 8 @The Buzz Ware Village Center
APRIL
Home Grown Café April 1: Jazz Sunday featuring WOZ Gypsy Jazz April 4: Bruce Anthony April 6: Quimby Mountain Band April 7: Fat Daddy Has Been April 11: Rockabilly Wednesday with Hot Toddy April 14: Mad Sweet Pangs I Am Lightning April 7 @ The Rusty Rudder Mallory Square April 20 @ Upstairs of Kelly’s Logan House April 21 @ Bellfonte Cafe April 28 @ Cedar Hill Rachel Schain & The Battleshy Youths April 7 @ Mojo Main Revolution, I Love you April 6 @ The Rusty Rudder Spokey Speaky Every Thursday @D&H Jamaican Cuisine Spontaneous Underground April 21 @ Parakeet Lounge April 28 @ Mojo Main Villians Like You April 21 @ Mojo Main What Momma Said April 13 @ The Final Score April 14 @ Deer Park April 20 @ JB McGinnes
57 O | O&A
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AND Relax, breathe, drink. A spirited night out at World Cafe Live.
Y
oga and beer—two very different ways to unwind—are the unique combination offered by World Café Live at the Queen. Happy Hour Yoga is a lighthearted introduction to Vinyasa Yoga practice and the delightfully palatable world of beer. The class will move through a fluid sequence of postures that invigorate, strengthen and restore the body. That will be followed by the enjoyment of delicious beers from near and far. While the one-hour yoga classes will concentrate on breathing as a means of focusing the mind, taste buds and the flexibility of the human palate will be the focus of the hour of beer tasting. This alllevels class and tasting session is ideal for those interested in exploring yoga in a relaxed environment and who also want
.OAAN.
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to expand their minds in respect to beers from around the world. Yoga will be taught by Rick Fountas, who has studied under One-Yoga, RYS with Susan Smith, MYI & ERYT One-Yoga. Beer tasting sessions will be conducted by Ryan Starr, a beer, music and food enthusiast currently seeking his certification as a Cicerone, sommelier of the beer world. Sessions began at 6 p.m. in the Olympia Room on the following Tuesdays: April 10, April 24, May 8 and May 22. Each session is $25 and includes one hour of yoga followed by a four-beer tasting, including light fare. Mats will not be provided and release forms must be completed prior to the yoga session. To reserve a spot, call 994-1400. Each session will be limited to 24 participants. — Out & About 63
3/22/2012 2:29:36 PM
(L) Co-O World Cafe Live founder and president Hal Real in a cameo for the song “Angie.”
Co-Organizer Ben LeRoy (The Snap)
Kalai King
(L) Jordan Leitner (Mad Sweet Pangs), and James Everhart (Villains Like You)
LONG LIVE T LOCAL MUSICIANS SHINE A LIGHT
On Saturday, March 3, dozens of local musicians banded together to help the fundraising efforts of The Light Up The Queen Foundation, which is dedicated to the revival and community programming of the The Queen Theater in Wilmington. Titled Shine A Light on The Queen: A Night of Rolling Stones Music, the performance sold out The Queen two days in advance and raised more than $30,000. The musicians treated the energetic 850-plus crowd to more than 30 Rolling Stones songs, in honor of the Stones’ 50th anniversary this year. Here is what a few key people had to say about the show’s unexpected success:
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HOW THE SHOW BEGAN “Chip Porter [of Montana Wildaxe] and I came up with the concept of Shine A Light and took it to Ben LeRoy, who in turn brought us to Hal Real. Everyone who participated was incredibly generous with their time. Most rehearsals ran in excess of six hours. Everyone had songs cut, got moved from one tune to another, and, remarkably, we had NO complaints. It was amazing how everyone pitched in for the greater good and checked their egos at the door.” – Rob Grant, Shine A Light performer and organizer
3/22/12 6:16 PM
(L) Co-Organizer Rob Grant (Cameltones, Love Minus Zero) and Ed Dwornik
(L to R) Pete LeRoy (The Snap, Big Chief), Chris Julian (Villains Like You), Brad Riesau (Love Minus Zero), and Gordon Lippincott (Mad Sweet Pangs)
More than 850 attended the sold-out performance of Shine A Light at World Cafe Live at The Queen.
IVA
THE QUEEN photos by Tim Hawk
HOW THE SHOW WENT “I consider the show in four parts. (1) Pre-Show: Think ‘running of the bulls.’ (2) Day of/Dress Rehearsal: Rubik’s Cube. (3) Show Time: Remember Live Aid? (4) Post-Show: Party like Rock Stars....seriously. Looking back, I believe this may be one of the most significant movements in recent history to positively energize the local music scene. WATCH OUT WILMINGTON…and Stay in TUNE!”
WHAT IT ALL MEANS “World Cafe Live’s mission is to create a ‘clubhouse’ for the regional music community and music lovers of all flavors! An effort like Shine a Light, with 45 local musicians from their 20s to their 60s, paying tribute to the Stones, raising money for the Queen, and creating an evening where the musicians and the audience all have a blast celebrating the power of music—well, it just doesn’t get any better than that!”
— Ben LeRoy, Shine A Light performer and organizer, Light Up the Queen board member
— Hal Real, founder and president of World Cafe Live, Light Up the Queen board member
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3/22/12 6:16 PM
Family owned since 1898 • at the Heart of Trolley Square
bumble and bumble presents
CONCEN SMOOTHING TREATMENT
Coming on 4/20: Mallory Square and
Buffalo Chip & The Plainsmen Fabrizio Salon & Spa is thrilled to announce CONCEN-Straight Smoothing Treatment, a hair smoothing treatment that is safe for you! NO harsh chemicals. It’s Formaldehyde, Cysteine & Lye free. Finally, you can put away those face masks! Get smooth, silky, shiny, voluminous, easier-to-dry & style hair without the harmful effects of its formaldehyde counterparts. The CONCEN-Straight Smoothing Treatment starts at $180, is safe on virgin or color-treated hair and cures in just 24 hours. Best of all, CONCEN-Straight is versatile. It will not leave your hair stick-straight like other Keratins. You can still wear your hair voluminous or with curls if so desired. Get control of your frizzy, fuzzy, curly or otherwise unmanageable hair with this service today!
1604 W. 16th Street | Wilmington, DE 19806 | fabriziosalonspa.com | 302.656.8660
Join Us For The
LOOP FOR PARTY ANIMALS
Saturday, April 7th To Support Local Animal Shelters!
Upstairs @
kellys 5
Clobbersaurus
12
The Keefs
19 My Name Is Drew 26 Cadaveric Spasm
6
The Future Unwritten
13
Omeomy
20
Mallory Square and Buffalo Chip & The Plainsmen
27
Electric Blue Concept
7
Gypsy Sullivan Reunion!
14
Dreamkillers
21
Honah Lee w/ Robots & Racecars
28
Find Vienna 1701 Del. Ave. Wilmington
Logan House.com 66 . M
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A | O&A
3/22/2012 5:34:29 PM
302.376.0199 Http:\\www.dippoldmarble.com
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3/22/2012 5:34:44 PM
presents
PARTY ANIMAL ML_Logo_4CP
LOOP A benefit for local animal shelters Faithful Friends No Kill Animal Shelter
SAT, APR 7 • 8PM-1AM • $5 COVER • 20 CLUBS BLUE PARROT • CATHERINE ROONEY’S • CLUB 3 • CHELSEA TAVERN • CR HOOLIGANS DEAD PRESIDENTS • DEL ROSE CAFÉ • DUDE’S • FAMOUS TIM’S • FIRESTONE • GALLUCIO’S CAFÉ GROTTO PIZZA • KELLY’S LOGAN HOUSE • KID SHELLEEN’S • KOOMA • LIME ROCCO ITALIAN GRILL & SPORTS BAR • SHENANIGANS • TIMOTHY’S RIVERFRONT • WORLD CAFE LIVE OutAndAboutNow.com • 302.655.6483
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WHO LET THE DOGS OUT?
Party Animal Loop to benefit area animal shelters
W
ilmington’s bar and restaurant community will once again show its soft spot for pets as this season’s City Loop Series concludes with the Party Animal Loop on Saturday, April 7. Cover proceeds from the event will benefit the Delaware Humane Association, Faithful Friends and the Delaware SPCA. Twenty venues from the Riverfront to Downtown to Trolley Square to Union Street will participate in the event. So dress up like your favorite party animal and support the cause. A $5 wristband will gain patrons access to any of the Loop venues as well as free access to the shuttle buses making the rounds. For questions and a complete list of venues, visit outandaboutnow.com or call 655-6483.
CELEBRATE
CINCO DE MAYO
ALL WEEKEND LONG! At Tijuana Taco Shop • 1815 Lancaster Ave, Wilmington
THURSDAY MAY 3RD: TWO FOR $7 MARGARITA’S INTRODUCING THE CORONITARITA!
$7
Outdoor party Friday and Saturday! Featuring Live Mariachi band from 7-9pm Negra Modelo and Modelo 16oz drafts for $2.50 $3 Corona, Corona Light and Pacifico bottles and $5 Margaritas
.--.
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Open till Midnight! Raffle and prizes!
69
3/22/2012 3:20:15 PM
Presenting
THE FINAL FOUR of the
PERFECT POUR NORTH WILMINGTON
PIKE CREEK/HOCKESSIN/NEWPORT
STANLEY’S TAVERN
BUFFALO WILD WINGS Kirkwood Highway
CITY OF WILMINGTON/GREENVILLE
CATHERINE ROONEY’S
?
Perfect Pour Champion 2012
NEWARK
KILDARE’S
NOW WHO WILL BE CHAMPION? Pouring the perfect pint of Guinness is an Art. Last month you let us know who you thought best poured Guinness. Now it’s time to vote again to decide the ultimate 2012 Champion.
VOTE AT OUTANDABOUTNOW.COM For a chance to win gift certificates to area restaurants! Voting Ends April 13. PLEASE DRINK RESPONSIBLY.
GUINNESS Draught Stought. ©2012 Guinness & Co. Imported by DIAGEO - Guinness USA, Norwalk, CT
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3/23/2012 1:20:08 PM
An American Classic
MANCUS FOUNDATION CREATES A NIGHT TO REMEMBER The Titanic’s last dinner will be replicated at Cavaliers Country Club
S
lipping beneath the waves on April 15, 1912, the R.M.S. Titanic famously disappeared from view until 1985, when it was discovered on the bottom of the North Atlantic by Dr. Robert Ballard. Said Ballard: “She lies in 13,000 feet of water on a gently sloping Alpine-like countryside overlooking a small canyon below. It is a quiet, peaceful and fitting place for the remains of this greatest of sea tragedies to rest.” On Friday, April 13, some of the opulence and elaborate dining that defined the Titanic will be replicated at Bella Vita at Cavaliers Country Club. Twenty-five food items from the ship’s menu, along with the same music, table settings and floral arrangements, will transport guests back 100 years. This is the third annual A Night to Remember the Last Dinner of the Titanic, which benefits the Mancus Foundation, a nonprofit, self-help enterprise for the physically and developmentally challenged. The event is the brainchild of Alan Costabile, executive director of the foundation. He was inspired by a recipe book containing the Titanic’s menu, which he discovered in the gift shop of the Molly Brown House in Colorado. Brown was one of the survivors of the Titanic. The evening begins with a reception at 6:30 p.m., followed by a buffet-style dinner starting at 8 p.m., with three main courses: filet, fish and chicken, along from 22 other elaborate food items. Guests will enjoy music by the Rhythm Doctors, and there will be basket raffles of wines and gift certificates and door prizes that include Costabile’s inspirational recipe book, a cruise for two departing from a Mexican port of choice and an original Titanic movie poster with a 70-milimeter movie clip. Guests are urged to dress in semi-formal attire, with awards given to the best-dressed male and female. Among the awards will be a replica of the “heart of the ocean” necklace worn by Rose DeWitt Bukater, played by Kate Winslet in the movie. Tickets can be purchased at linksfoundation.org or by contacting Alan Costabile at 690-8254. Prices are $85 per person before March 31 and $100 afterward. All proceeds go directly the Mancus Foundation.
PHILLIES BASEBALL IS BACK! featuring the Phightin’ Phils
on 8 HDTV’s
and The Triple Play Special, All Season Long!
$7
Wings and Draft
$7
Burger and Draft
$7
Cheesesteak and Draft
22 Bottled Beers • 12 Drafts Live Music Wed–Sat Now Open to ALL Ages!
2 West Market Street (Corner of Market & James Streets) Newport, DE | 302.998.6903 | jstavern.com
— Kelsey Kerrigan .--.
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NO Cover BEST RIBS 2010, 2009, 2008 & 2007
FALL OFF THE BONE
BABYBACK RIBS
L
2038 FOULK ROAD | WILMINGTON, DE | 302.475.1887 WWW.STANLEYS-TAVERN.COM
www.RudderTowneUSA.com • 302.226.1680
NOW OPEN 72 . N
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FRI & SAT 11-11, SUN 11-9 A | O&A
3/23/12 11:29 AM
LAUGH OUT
LOUD Live comedy returns to Downtown Wilmington
T
hump Thump Productions co-owner John Holton wasn’t kidding when he pledged to bring comedy back to Downtown Wilmington. On March 24, Comedy Night Live debuted at Extreme Pizza (201 N. Market St.) and will continue on April 7 and April 21. Holton is hoping early support will keep the concept rolling through the spring. “I think now more than ever people deserve a good laugh,” said Holton. Wilmington comedian Ian Fidance, who is a regular on the Philly and New York City comedy circuits, will host the shows. Fidance has been featured in the New Faces of Comedy as part of the Philadelphia Comedy Festival and the North Carolina Comedy Arts Festival. Performers include Alex Grubard and Sergio Chicon. Comedians Jack Martin and Shawn Banks will perform on April 7. Boris Khaykin and Monroe Martin are scheduled for April 21. Showtime is 9 p.m. with tickets $10. For more go to facebook.com/ thumpthumpproductions — Out & About www.OutAndAboutNow.com
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SATURDAY, MAY 5
Join Me for the Most Interesting Cinco De Mayo Parties! BORDER CAFÉ
MEXICAN POST
DON PABLO’S
MORELLIA’S
EL JEFE
PALACIA MAYA
LA TOLTECA
SANTA FE
LA TONALTECA
TEQUILA’S
LIME
TIJUANA TACO
LOS ABUELOS
TIJUANA TAXI
LOS COMPADRES
dosequis.com
483 Stanton-Christiana Road, Newark
Christiana Mall, 600 Center Blvd., Newark
110 Astro Shopping Center, Newark
2209 Concord Pike Wilmington and 4015 Concord Pike Wilmington
Multiple Locations: www.authenticmex.com
1717 Delaware Avenue, Wilmington
600 N. Broad St., Middletown
2675 Kirkwood Highway Newark
DosEquis_apr12.indd 1
3100 Naamans Road, Wilmington
4617 Route 4, Omega Shopping Center, Newark
7288 Lancaster Pike, Hockessin
190 East Main Street, Newark 2006 Pennsylvania Ave, Wilmington
431 E. Main Street, Middletown
1815 Lancaster Avenue Wilmington
33401 Tenley Court, Lewes
3/23/2012 1:00:48 PM
2
23
22
29
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Sunday Funday @ Blue Rocks Stadium
Earth Day
$1 Dog Night @ Blue Rocks Stadium
30
Yard's Beer Dinner @ Home Grown Café
Sunday Funday @ Blue Rocks Stadium
Celebrity Chefs' Brunch
16
Home Opener Phillies vs. Marlins
9
Grilled Cheese & Craft Beer Month Every Monday From the 2nd-23rd @ World Café Live
Monday
15
Easter
1
8
April Fool's Day
SUNDAY
Jan APR
17
10
3
Flight Club Every Tuesday @ Chelsea Tavern
24
Buddy Guy @ The Grand
Shelby Lynne @ The Queen
Tuesday 4
12
5
13
6
Bloody Bloody Andrew Jackson @ CTC (thru May 12th)
21
14
7
Comedy Night @ Extreme Pizza
Party Animal Loop
Comedy Night @ Extreme Pizza
Saturday
3/22/12 6:24 PM
28
Classic Albums Live presents The BeatlesRevolver & Rubber Soul @ The Grand
CITY RESTAURANT WEEK 23rd-28th
State of the Downtown
27
Two Stones Pub 1st Birthday Party
26
Evening With The Masters
Share Our Strength Night @ Harry's Seafood Grill
25
20
Blue Rocks Opening Day with Fireworks
A Night To Remember to benefit the Mancus Foundation
Good Friday
Friday
19
Stuffed & Unstrung @ The Grand
Thursday
18
One Night of Queen @ The Grand
Opening Night of DTC's "Crowns" thru April 29th
11
Premier Wine & Spirits Chef Tasting Series with Orillas Tapas
Wednesday
Our event picks for the month
MAGAZINE
this issue
4_Wilmington_Cover.indd 2
• Market Street Facades Getting A Facelift • City Theater’s Ambitious New Production • New Disc Golf Course for Canby Park
APRIL 2012 Vol. 3 ISSUE 10
3/23/12 11:26 AM
Tapas Bar and Restaurant
NOW
LEASING
421 N. Market Street 1 and 2 bedroom apartments at historic across from The Queen! Call 302.893.7413 or see theresidences.net for details.
Visit the LOMA district on Market Street in Wilmington, DE, and experience the growing excitement of life in the city Ernest & Scott Taproom is now open at 902 N. Market Street! Craft beers, cask and bottle conditioned beers & hearty meals! Market Street proudly welcomes 9th Street Book Shop to 730 N. Market Street! The bookstore will reopen at the new location in May, but will they still go by the name “Ninth Street Book Shop?” Or will they brave a namechange and reopen as “Eighth Street Book Shop?” Well they left that up to their customers, who can vote until April 16th at their current location at 104 W. 9th Street. Stay tuned for the results!
For more information on residential and commercial opportunities, call 302.691.2100
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3/22/12 1:08 PM
3 days oF FaMily Fun
Photo by Frank Tirrell
20 12
Friday, May 18 Monkey Hill TiMe Trial Tailgate party in Brandywine park Photo by Les Kipp
4-8pM
saTurday, May 19 opening CereMonies parade
noon races & six-Block street Festival 12:30pM- 5:30pM
sunday, May 20
goVernor’s ride & gran Fondo
Photo by Les Kipp
8aM
(spectacular 15-mile and 62-mile bike rides through Brandywine Valley attractions to benefit Food Bank of Delaware)
Finish line party at the delaware art Museum 10aM-2pM
downTown’s BiggesT
A
sTreeT FesTiVal! Hot-Air BAlloon • BMX Stunt SHowS oBStAcle courSe • rock wAll • courSe cAfÉS
EvEnt
Photo by Frank Tirrell
us_mac_colours_RGB.ai
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RGB 255/102/0 RGB 0/0/102
3/23/12 12:21 PM
Delaware College of Art and Design
CONTINUING EDUCATION EXHIBIT
T
04.13.12
Reception 5 PM – 8 PM
W W W. D C A D. E D U
For ed
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3/22/12 1:05 PM
Produced by
all rights reserved
TSN Publishing, Inc. President Gerald DuPhily
April 2012 volume 3, issue 10
6 Cover Story
City Restaurant Week
Contributing Editor Bob Yearick
Art Director Shawna Sneath
Production Manager Matt Loeb
Advertising Sales Jim Hunter Miller Marie Graham
Fourteen restaurants Downtown and on the Riverfront offer a special week of prix-fixe city dining.
10 Business Gates Be Gone Downtown Visions encourages more attractive security measures for two blocks on Market Street.
By Larry Nagengast
13 Arts Stuff Thinking Big
Project Manager Christine Serio
City Theater Company ambitiously presents first off-Broadway production of Bloody, Bloody Andrew Jackson. By Kelsey Kerrigan
Contributing Writers Josephine Eccel, Carol Kipp, Michelle Kramer-Fitzgerald, Larry Nagengast, Scott Pruden Christine Serio,
Contributing Photographers Joe del Tufo, Tim Hawk Les Kipp, Matt Urban
4
“in” Calendar
10
On the Riverfront
16
City Notes
17
Wilmington Renaissance News
ABOUT THE “IN” CAMPAIGN For editorial and advertising information: p (302) 655-6483 f (302) 654-0569
TSN Media, Inc. 307 A Street Wilmington, DE 19801
Wilmington is truly in the middle of it all, and the “in” campaign is a celebration of the accomplishments we continue to achieve as a community to make our city stronger and more attractive. From neighborhood and business development to our arts and cultural scene, the people of Wilmington are working together to support our city’s ongoing growth and prosperity.
ABOUT WILMINGTON MAGAZINE
The mission of Wilmington Magazine is to capture, through stories and images, the ongoing energy present in the city. We aim to inform readers, both inside and outside Wilmington, of the city’s residential, financial, and cultural progress while remaining entertaining and vibrant. 3
4_Wilmington_Inside.indd 3
3/22/12 6:28 PM
NOW - SAT, JUNE 2
NOW-SUN, MAY 20
TUESDAYS, 5:30-7:30PM
WED, APR 11 - SUN, APR 29
Municipalia
The Wedding Singer
Flight Club
Crowns
Delaware Center for Contemporary Arts 200 S. Madison Street • 302.656.6466 bit.ly/xL3vYl
New Candlelight Theatre 2208 Millers Road • 302.475.2313 bit.ly/zB7qTt
Chelsea Tavern 821 N. Market Street • 302.482.3333 bit.ly/w93qb9
Delaware Theatre Company 200 Water Street • 302.594.1100 bit.ly/zv00iN
THURS, APRIL 12, 8PM
FRI, APRIL 13, 7:05PM
SUN, APRIL 15, 4PM
MON, APRIL 16, 8PM
Stuffed and Unstrung
Blue Rocks Home Opener
CoroAllegro & Friends
David Sedaris
The Grand 818 N. Market Street • 800.37.GRAND bit.ly/zYwoSH
Frawley Stadium 801 Shipyard Drive • 302.777.5772 bit.ly/xEonMp
Brandywine Valley Baptist Church 7 Mt. Lebanon Road • 302.652.3997 bit.ly/A4IMnf
The Grand 818 N. Market Street • 800.37.GRAND bit.ly/x1Z5qb
FRI, APRIL 20, 7PM
SAT, APRIL 21, 11AM
MON, APR 23 - SAT, APR 28
WED, APRIL 25, 8PM
Gable Music presents the Nashville Showcase
Earth Day Festival
City Restaurant Week Explore 14 of Wilmington’s best restaurants Various Locations bit.ly/wMsk36
WXPN welcomes Kathleen Edwards
World Cafe Live at The Queen 302.994.1400 • bit.ly/x2GTvy
DuPont Environmental Education Center 1400 Delmarva Lane • 302.656.1490 bit.ly/x5Sisj
THURS, APRIL 26
SAT, APR 28 - SAT, JAN 5, 2013
SUN, APRIL 29, 10AM
MON, APRIL 30, 2PM
Dining Out for Life
Uncorked Winterthur Museum, Garden & Library 5105 Kennett Pike • 800.448.3883 bit.ly/xQ7VGU
8th Annual Wildflower Celebration
Imagination Movers
benefitting AIDS Delaware Various Locations bit.ly/zIJh3q
Mt. Cuba Center • 302.239.4244 3120 Barley Mill Rd. • bit.ly/x6FEiJ
World Cafe Live at The Queen 302.994.1400 • bit.ly/xzyLH8
The Grand 818 N. Market Street • 800.37.GRAND bit.ly/zjh60S
WHAT’S ‘IN’ FOR APRIL 2012
find more at { inWilmingtonDE.com }
4_Wilmington_Inside.indd 4
MUSIC
ARTS & ENTERTAINMENT
FOOD & DRINK
3/22/12 1:07 PM
NK
ART IS IN - EXHIBITS OPENING & CLOSING THIS MONTH
THURSDAY, APRIL 12TH
Delaware Art Museum
• A Secret Book of Designs: The Burne-Jones Flower Book thru April 22nd 302.571.9590 • 2301 Kentmere Parkway
Meals from the Masters: Evening with the Masters Doubletree Downtown
New Candlelight Theatre • 2208 Millers Rd.
800.626.3257 • 700 North King Street
Concerts on Kentmere and April 13
Wilmington Earth Day Celebration Rodney Square • 11th & Market Street
Delaware Art Museum • 302.351.8538
Delaware Center for the Contemporary Arts
SATURDAY, APRIL 21ST
The Malone Brothers
• Caroline Chen & Sallie Ketcham’s A Conversation thru April 29th 302.656.6466 • 200 South Madison Street
World Cafe Live at The Queen • 302.994.1400
Classic Albums Live: Revolver & Rubber Soul The Grand • 800.37.GRAND
Market Street Music: Gina Roche
First & Central Presbyterian • 1101 N. Market St.
Delaware College of Art & Design • Annual Continuing Education Exhibit thru April 27th 302.622.8000 • 600 N. Market St.
Mezzanine Gallery
Candlelight Comedy Club
Jeffrey Gaines
World Cafe Live at The Queen • 302.994.1400
Socialite Club w/ Ken Grant
Ubon Thai Cuisine • 936 Justison Street
Party for the Planet Brandywine Zoo 302.571.7747 • 1001 North Park Drive
FRIDAY, APRIL 13TH
• Elisabeth Bard’s Piazza thru April 27th 302.577.8278 • 820 N. French St.
Metropolis thru April 15
Serafin String Quartet
DuPont Theatre • 11th & Market Streets
Trinity Episcopal Parish • 1108 N. Adams St.
The Station Gallery
Parents’ Night Out
Shine & the Moonbeams
MONDAY, APRIL 2
Blue Parrot Bar & Grille • 1934 W. 6th St.
302.577.3534 • 41 Adams Dam Rd.
World Cafe Live at The Queen • 302.994.1400
FSBT presents Giselle and April 15
Blue Rocks Open Practice
Gable Music presents The 6
Cocktails & Conversation
Melomanie Grace Church • 900 Washington St
THURSDAY, APRIL 5TH
First & Central Presbyterian • 1101 N. Market St
FRIDAY, APRIL 27TH
TH
Canoeing the Christina
DuPont Environmental Education Center 302.656.1490 • 1400 Delmarva Lane
CTC presents Bloody Bloody
Andrew Jackson thru May 12 Opera Studios • 4 S. Poplar Street
Buddy Guy The Grand • 800.37.GRAND Kira Small & Bryan Beller
DSO: The Planets and April 28 The Grand • 800.37.GRAND
Nomad Bar • 905 N. Orange St.
Peter Shankman Keynote
Girlyman
Chase Center on the Riverfront • 800.489.6664
WEDNESDAY, APRIL 18
World Cafe Live at The Queen • 302.994.1400
TH
The Mikado thru May 5th Arden Gild Hall • 2126 The Highway
Blue Rocks vs. Carolina Mudcats Frawley Stadium • 302.777.5772
SUNDAY, APRIL 8TH
SATURDAY, APRIL 28TH
Tai Chi in the Sculpture Garden Wednesdays every Wednesday thru May thru May 30 30 Delaware Art Museum • 302.571.9590
Aniya
A Tribute to Bill Monroe
Elizabeth Mitchell
Gospel Blast 2012 Sundays thru May 13
World Cafe Live at The Queen • 302.994.1400
World Cafe Live at The Queen • 302.994.1400
The Grand • 800.37.GRAND
The Grand • 800.37.GRAND
THURSDAY, APRIL 19TH
NatureFest Hagley Museum & Library 302.658.2400 • 200 Hagley Road
Conservation Clinic Winterthur
Yoga & Beer Tasting e/o Tues thru May 22 World Cafe Live at The Queen • 302.994.1400
302.888.4786 • 5105 Kennett Pike
Midnight in Wilmington: A 1920’s Art Salon DCCA • 302.656.6466
Kim Richey
The Iron Lady Theatre N • 302.571.4699
World Cafe Live at The Queen • 302.994.1400
Market Street Music: Brahms & Friends
Slow Art Day
Delaware Art Museum • 302.571.9590
Market Street Music: Terra Soul Project First & Central Presbyterian • 1101 N. Market St.
First & Central Presbyterian • 1101 N. Market St.
WEDNESDAY, APRIL 11TH
SUNDAY, APRIL 29TH
The Jazz Age in Art & Song
Blue Rocks vs. Winston Salem Dash
Delaware Art Museum • 302.571.9590
Big Bad Voodoo Daddy
Frawley Stadium • 302.777.5772
FRIDAY, APRIL 20 TH
The Jewish Musical Heritage in
Delaware Siegel Jewish Community Center 302.655.6232 • 101 Garden of Eden Road
Art is Date Night
Delaware Art Museum • 302.571.9590
find more at { inWilmingtonDE.com }
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Market Street Music: OperaDelaware Borgy & Bess Preview
TUESDAY, APRIL 17TH
SATURDAY, APRIL 7TH
The Grand • 800.37.GRAND
Wildflower Walk
World Cafe Live at The Queen • 302.994.1400
Dead Presidents • 618 N. Union St.
Various Locations Buses leave 5:45pm from the DCCA, making the last return at approx. 8:30pm 302.576.2135 • 200 S. Madison Street
One Night of Queen
Graffiti Radio’s Songwriting Project Showcase
Bloody Sunday! benefitting City Theatre Co.
Art on the Town
World Cafe Live at The Queen • 302.994.1400
Whirled Peas Band
SUNDAY, APRIL 15
Theatre N • 302.571.4699
Gold Ballroom-Hotel du Pont • 800.37.GRAND
THURSDAY, APRIL 26TH
Brandywine Creek State Park • 302.655.5740
Color Me Obsessed
DSO Champagne Chamber Series
Christina Cultural Arts Center 302.652.0101 • 705 N. Market St.
Old Swedes Holy Trinity Church 302.652.5629 • 606 Church St.
Opera Studios • 4 S. Poplar St. • 302.658.8063
TUESDAY, APRIL 10 TH
Lush Life: A Tribute to Bill Strayhorn
The Sandlot Theatre N • 302.571.4699
Kay Swift & The Gershwins
World Cafe Live at The Queen • 302.994.1400
302.658.9111 • 4840 Kennett Pike
World Cafe Live at The Queen • 302.994.1400
WEDNESDAY, APRIL 4TH
The Ultimate 80s Dance Party
Free Sunday at the Delaware Museum of Natural History
The Melton Brothers Band
Flight Club Tuesdays 5:30pm-7:30pm Chelsea Tavern • 821 North Market Street
Nomad Bar • 905 N. Orange Street
Blue Ball Barn • 302.456.3242 • 1914 W. Park Dr.
Chris White Gallery • 701 Shipley St.
Tuesdays 5:30pm-7:00pm DCCA • 200 S. Madison Street
Jazz Jam Session Saturdays 4pm-7:30pm
The Nuala Kennedy Band
The Grand • 800.37.GRAND
Frawley Stadium • 801 Shipyard Drive
FRIDAY, APRIL 6
The Grand • 800.37.GRAND
Green Room - Hotel du Pont • 302.594.3154
World Cafe Live at The Queen • 302.994.1400
TH
Adam & Anthony Live
Epicurean Delights: Titantic Dinner
An Acoustic Evening w/ Shelby Lynne
DCCA • 200 S. Madison Street
SUNDAY, APRIL 22 ND
SATURDAY, APRIL 14TH
TUESDAY, APRIL 3 RD
Art Salad Talks Thursdays at noon
Stargazing 101 Brandywine Creek State Park
Ryan Montbleau Band
ND
Open Mic Night Mondays 7:30pm-10:30pm
World Cafe Live at The Queen • 302.994.1400
DuPont Environmental Education Center 1400 Delmarva Lane • 302.656.1490
• The Philadelphia Society of Botanical Illustrators thru April 28th 302.654.8638 • 3922 Kennett Pike
MUSIC
ARTS & ENTERTAINMENT
FOOD & DRINK
3/22/12 1:07 PM
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2012
APRIL 23-28 BIG FISH GRILL
CHELSEA TAVERN
720 Justison St Wilmington, DE 652-FISH
821 North Market Street Wilmington, DE 482-3333
First Course: Shrimp tempura with ginger sesame dipping sauce Crispy calamari tossed with garlic butter & cherry peppers Second Course: Ancho-crusted grouper over shrimp risotto finished with Red Pepper coulis served with fresh vegetable of the day Baked stuffed Atlantic flounder with blue crab, scallops & shrimp topped with shrimp veloute served with choice of 1 side Third Course: Crème brulee with fresh strawberries Homemade peanut butter pie
Second Course: Jamaican rundown Seafood stewed with coconut over caribbean rice Chelsea’s homemade meatloaf buttered beans, garlic mashed potatoes, brown ale gravy Taste of spring fresh spring veggies tossed with quinoa & finished with a tobacco hollandaise
CAFE MEZZANOTTE
DEEP BLUE BAR & GRILL
1007 N. Orange Street Wilmington, DE 658-7050
111 West 11th Street Wilmington 777-2040
Second Course: Lobster ravioli with saffron cream sauce Grilled frenched veal chop served with local mushroom in a marsala sauce Sirloin petite 8oz. Pan-seared, sliced with asparagus served with mashed potato Tuna steak pan seared tuna loin over sautéed spinach served with Vialone rice and saffron sauce
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First Course: Dom’s chicken & sausage gumbo Local asparagus & crispy pork belly champagne vinaigrette Crab, avocado, Ttmato & frisee salad crispy wontons
Third Course: Lemon sorbet fresh berries, whipped ricotta, aged balsamic drizzle, crispy phyllo dough Root iced vanilla cupcake with a mini root beer float Sweet tea panna cotta
First Course: Spring fruit salad Grilled prosciutto eggplant Broccoli & cheese
Third Course: Tiramisu Mixed fruit (Macedonia) Ice Cream
or the eighth straight year, some of the finest restaurants Downtown and on the Riverfront will team to offer a special week of city dining featuring prix-fixe menus. Below are the dinner menus from each of the 14 participating restaurants; patrons will be able to select one item from each course for a $35 per-diner cost. The twocourse lunch menu is $15 and can be viewed at cityrestaurantweek.com. Last year, more than 16,000 people dined out during City Restaurant Week so reservations are suggested. Bon appetit!
First Course: Mixed field greens with shaved prima donna cheese, pine nuts, herb-balsamic vinaigrette House-cured, salmon-wrapped romaine with fried capers, shaved baguette, toasted garlic-lemon vinaigrette Rare seared yellow fin tuna with spicy cucumber salad, sweet soy Roasted asparagus with parmesan crust, soft egg, truffle vinaigrette Creamy cauliflower soup with croutons, carrot chips, herb oil Second Course: Crispy skinned rainbow trout with melted leeks, haricot vert, smoked-tomato vinaigrette Grilled bistro steak with bacon-chive tots, asparagus, aged cheddar-pilsner sauce Pan-seared crab cakes with saffron risotto, roasted cherry tomato salad, herb essence Grilled salmon with roasted pepper tamale, charred scallions, avocado vinaigrette Pan-seared Delaware rockfish with fava bean, potato & bacon ragout, squid ink sauce Third Course: Choice of three seasonal desserts
3/22/12 6:17 PM
DOMAINE HUDSON WINE BAR & EATERY 1314 N. Washington St. Wilmington, DE 19801 655-WINE
HARRY’S SEAFOOD GRILL 101 South Market St. Wilmington, DE 19801 777-1500
First Course: Spinach salad, warm goat cheese, macerated strawberries, balsamic-black peppercorn vinaigrette Spicy kale soup, sweet Italian sausage, parmesan crouton Shrimp and grits, bacon marmalade, spring onion broth
First Course: Chilled cucumber soup with cilantro crème fraîche, and crab tomato salad Kusshi oysters with apricot and giner tobiko relish Nuts, roots & berries with baby beets, baby carrots, pistachios
Second Course: Grilled flank steak, roasted fingerling potatoes, wilted ramps, chimichurri Pan-roasted Arctic char, wild mushroom, carrot, and barley sauté, “green goddess” sauce Head to hoof, braised cheek, grilled tenderloin, roasted baby fennel, English pea puree, ham hock jus
Second Course: Pan-seared calamari & mussels with lemongrass nage, wild mushrooms, tempura bok choy Grilled amberjack with savoy cabbage, carrots and white beans laced with pommerey mustard Scallop carbonara with fresh English peas, pancetta, linguini with rosemary cream, and topped with a fried quail egg
Third Course: Strawberry semifreddo, rhubarb compote, balsamic reduction, candied pistachios Chocolate mousse cake, espresso marshmallow White chocolate and grape fruit cheese cake
Third Course: Crème brulee Caramel-macchiato cheesecake Gelato sampler
ERNEST & SCOTT TAPROOM 902 North Market St. Wilmington, DE 19801 384-8113
FIRESTONE 110 South West St., Riverfront Wilmington, DE 19801 658-6626 First Course: Cornbread Rotisserie BBQ chicken flatbread Fried portabella caps
First Course: Beef empanada and crispy chicken tortilla roll, queso fresco and tomatillo sauce Soup of the day and crunchy salad with house vinaigrette Smoked salmon and arugula salad
Second Course: Three-citrus salmon Blackened chicken linguini with a pepperjack cream sauce Steak frites
Second Course: Grilled chicken with country ham, aged provolone and herbed ricotta, chicken jus Short rib and bistro steak frites, creamed spinach gratinee New England sea bass with brussel sprout leek bacon hash, Kennett Square mushroom herb cous cous, lime beurre blanc
Third Course: Fried Oreos Peanut butter pie
Third Course: Choice of dessert
THE GREEN ROOM 100 West 11th St. Wilmington, DE 19801 594-3154 First Course: Spring onion bisque with chive essence Salad of fresh watercress, “red fruit” vinaigrette, crumbled goat cheese, hearts of palm, blackberries Chilled shrimp “nicoise,” brioche crostini, roasted red pepper puree, haricot vert, heirloom tomato, red pearl onion, olive tapenade, fried capers Second Course: Pan-seared snapper, smoked kennett square mushrooms, haricot vert, vanilla-bourbon crema Butter-roasted frenched chicken breast, sauteed fava beans, and dandelion greens Carved porcini rubbed tenderloin, truffle whipped potato, baby carrots Third Course: Dulce de leche flan with fresh berries Chocolate walnut gateau with crème anglaise Lemon chiboust and strawberry thyme coulis
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MIKIMOTOS 1212 North Washington St. Wilmington, DE 19801 656-8638 First Course: Scallop ceviche traditional ceviche, lime juice, cucumber, red bell pepper, cilantro, red onions, avocado and crispy wonton chips Pork dumplings ginger-hoisin sauce Second Course: Braised beef short ribs scalloped potatoes, steamed broccolini Seared rockfish champagne saffron sauce, spinach and potato perogies, grilled asparagus Tuna paradise planet green tuna roll (big-eye tuna wrapped with fresh English cucumber) Third Course: Dessert sushi: 3 pieces flourless chocolate cake covered with coconut butter cream topped with citrus zest Lychee crème brule
3/22/12 6:17 PM
WORLD CAFE LIVE
ORILLAS TAPAS BAR AND RESTAURANT
500 N. Market St. Wilmington, DE 19801 994-1400
413 N Market Street Wilmington, DE 19801 427-9700 First Course: Sopa del dia (soup of the day) Ceviche del dia (ceviche of the day) Jamon con queso (boccolini cheese, raspao de tomato, crispy garlic toast) Ensalada Orilla (mixed green salad, Bulgarian feta, roasted walnuts,boquerones, tomatoes and citrus honey vinaigrette Croquetas de jamon (traditional ham croquettes with white bean puree) Lulas (crispy calamari, wild mushroom salad, ginger cilantro vinaigrette) Chorizo al vino (chorizo in red wine) Butifarra y secas (traditional pork sausage served with fried white beans) Second Course: Patatas bravas (roasted fingerling potatoes with citrus aioli, spicy tomato sauce) Setas (marinated mushroom with fresh herbs) Aceitunas alinadas (citrus marinated olives) Cebollitas (crispy cippollini onions with sweet tomato chutney) Third Course: Gambas al ajillo (tiger shrimp preserved lemon, garlic chips, roasted chili puree) Pollo con adobo (adobo marinated chicken, black bomba rice) Costilla braseada (braised short ribs with peperade, roncal puff) Vieras y pastelon (sea scallops with sweet plantain pavè, roasted beet jus) Dessert: Truffles and berries or flan
Ubon Thai Cuisine 936 Justison Street Wilmington, DE 19801 656-1706
First Course: Tod mun pla(Thai Fishcakes) Coconut chicken salad Lemongrass mussels (hotpot) Thai vegetable spring rolls Second Course: Pad thai (vegetable, chicken, or shrimp) Crispy cat fish Jungle curry (vegetable, chicken, or shrimp) Bottle popping shrimp and scallops Third Course: Mango cheese cake Coconut-infused fried bananas Green tea crème brûlée Chocolate canache
8 . Cover Story
First Course: Hummus Calamari Mediterranean balsamic steak and flatbread Second Course: Chicken cutlets Crispy skinned salmon Braised short rib Third Course: Peanut butter and chocolate mousse cake Lime and coconut cake Carrot cake roulade
WASHINGTON STREET ALE HOUSE 1206 North Washington St. Wilmington, DE 19801 658-2537 First Course: Arugula, feta, strawberries, candied pecans, maple-walnut vinaigrette Mediterranean flatbread, balsamic roasted tomatoes, goat cheese, pesto S-hrimp ceviche, mandarin orange, poblano, avocado mousse, crispy wontons Second Course: Crispy-skinned Euro chicken breast, whipped sweet potatoes, grilled asparagus, pan jus Braised short rib, cauliflower puree, haricots verts Broiled salmon, basil basmati rice, haricots verts, Meyer lemon beurre blanc Third Course: Malted chocolate stout cake, salted caramel sauce, whipped cream Mini dessert trio, chocolate flourless tort, red velvet cupcake, toffee cookie Dogfish Head Aprihop galette, strawberry-rhubarb compote
Get the Lunch menus and more at
CityRestaurantWeek.com
Upcoming Client Events
Mélomanie Concert Saturday, April 14, 8pm Grace Church, Wilmington Jennifer Margaret Barker’s “Dumgoyne” celebrates her Scottish heritage
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St.
CANBY: DISC GOLF MECCA?
wear a kilt & get in FREE! Tickets $20/person Tix: melomanie.org or 302.764.6338
Park officials hope to attract players by doubling the nine-hole course
T
hanks to a recent facelift, Wilmington’s Canby Park is the only park within city limits that offers disc golf. What’s more, plans call for expanding the nine-hole course to a full 18 holes by late summer. Dave Winward, the course pro and designer, believes the expansion will attract players to the park on Maryland Avenue. Disc golf involves advancing a disc toward the “hole”—a wire basket mounted on a three-foot-high pole—with Frisbeelike tosses. It’s a sport on the rise: in 1990, there were about 300 disc golf courses in the world. Today there are more than 3,000. Like standard golf, each disc golf course has a par. Canby, with a par 27, is considered a small course, with holes that average about 300 feet in length. Winward says the course has an array of long holes that challenge experts and short holes that beginners can handle. Canby’s course boasts the sport’s 1979 first edition baskets, which Winward rescued from a course in Virginia that was scheduled to be remodeled. The remainder of the Wilmington course was built with recycled
parts from other parks, such as the wood for the five-by-eight-foot tee pads and the basket chains. Canby hosted its first official tournament on Feb. 18. More than 40 players participated, including some who traveled more than 100 miles. Proceeds went to the Wilmington Boys and Girls Club. Winward notes that the course expansion was made possible by Wilmington officials, including Director of Parks and Recreation Romain Alexander and Deputy Director Gana Lane Brown. He also credits Matthew Emerson, Canby’s assistant park maintenance supervisor, for his help. More tournaments will be held at the park this summer, and entrance fees will help purchase additional baskets, which range from $300-$400 each. In June or July, with help from the Boys and Girls Club, Canby will host a “Demonstration Day.” The event will focus on teaching kids about the sport of disc golf, and will include miniature games with prizes for all. — Kelsey Kerrigan
Wine, Women & Song Sunday, April 29, 5pm Auburn Road Winery Pilesgrove, NJ An evening of wine & food pairings and music — from ballads to Broadway to classical & more! Wine & Lite Fare • Basket Raffles
Tickets $35/person Tix & Info: 302.762.1132 9
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3/23/12 12:12 PM
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MAP OF
1. Amtrak Station 2. Opera Delaware Studios/City Theater Co. 3. Wilmington Youth Rowing Assn., WYRA.ORG 4. Tubman-Garrett Riverfront Park 5. Residences at Christina Landing 6. Asnan Sushi Bar & Asian Cuisine, ASNANRESTAURANTS.COM 7. Harry’s Seafood Grill / Riverfront Market, HARRYS-SAVOY.COM 8. Delaware Theatre Co., DELAWARETHEATRE.ORG 9. FireStone Roasting House, FIRESTONERIVERFRONT.COM 10. Cosi at the Barclays Crescent Building, GETCOSI.COM
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11. Hare Pavilion/Riverwalk 12. AAA Mid-Atlantic Travel Center, AAAMIDATLANTIC.COM 13. Delaware Center for the Contemporary Arts, THEDCCA.ORG 14. Justison Landing, Currie Hair, Skin & Nails, CURRIEDAYSPA.COM Veritas Wine & Spirits, VERITASWINESHOP.COM 15. Kooma, KOOMASUSHI.COM CrossFit Riverfront, CFRIVERFRONT.COM 16. Delaware Children’s Museum, DELAWARECHILDRENSMUSEUM.ORG
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WILMINGTON BLUE ROCKS OPENING DAY April 13 7:05pm Frawley Stadium
A WEEKEND TO REMEMBER THE TITANIC April 14-15 Kalmar Nyckel
17. Joe’s Crab Shack, JOESCRABSHACK.COM 18. Iron Hill Brewery & Restaurant, IRONHILLBREWERY.COM 19. Public Docks 20. Big Fish Grill, BIGFISHRIVERFRONT.COM 21. Frawley Stadium, BLUEROCKS.COM Delaware Sports Museum & Hall of Fame 22. Chase Center on the Riverfront, CENTERONTHERIVERFRONT.COM 23. Dravo Plaza & Dock 24. Shipyard Center Planet Fitness, PLANETFITNESS.COM
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LAST DAY TO SUBMIT IMAGES FOR PHOTO CONTEST! April 16
EARTH DAY FESTIVAL April 21 11am-3pm DuPont Environmental Education Center
25. Timothy’s Restaurant, TIMOTHYSONTHERIVERFRONT.COM Molly’s Old Fashioned Ice Cream, MOLLYSICECREAM.COM Ubon Thai Restaurant 26. Wilmington Rowing Center, WILMINGTONROWING.ORG 27. Russell W. Peterson Urban Wildlife Refuge/ DuPont Environmental Education Center, DUPONTEEC.ORG 28. DART Park-n-Ride Lot
Photo by Dick Dubroff of Final Focus Photography
3/22/12 1:25 PM
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he Riverfront Development Corporation of Delaware (RDC) invites you to submit your images to the 2012 Riverfront Wilmington Photo Contest. A panel of judges will select four top finalists and a public voting process will determine a grand prize winner.
RIVERFRONT WILMINGTON
PHOTO CONTEST For Rules or Terms and Conditions visit: www.riverfrontwilm.com/photocontest
Amtrak 40th Anniversary Exhibit Train April 1, 10-4pm Come on down to the Wilmington Train Station to visit the Amtrak Exhibit Train. This special train is a unique traveling display showcasing memorabilia from the national passenger railroad’s 40 year history, like vintage advertising, past menus, dinnerware, and period uniforms. The Exhibit Train event will also include a trainthemed kids’ activity area. For more information please visit: amtrak40th.com A Conversation April 3–April 29 An exploration of dialogue – between ourselves and nature, with each other and within ourselves. About Caroline Chen: Caroline uses a painterly style often focusing on the emotion of a subject in addition to its outward appearance. Delaware Center for the Contemporary Arts Cocktails & Conversation: Design Tuesdays in April, starting April 3. 5:30-7pm DCCA curators and special guests will facilitate discussion surrounding how artists incorporate elements of design into their work. Delaware Center for the Contemporary Arts Kay Swift and the Gershwins April 4, 5:30pm Evelyn Swensson will reprise her role as Kay Swift in a presentation of Kay Swift and the Gershwins. Opera Delaware Art on the Town April 13 A great way to view the exhibitions in our galleries and visit the artist studios during our extended gallery hours. Art on the Town is free and open to the public. Artist Gallery talks begin at 6:30 pm. DCCA Studios open 5 - 9 pm. Delaware Center for the Contemporary Arts Wilmington Blue Rocks Opening Day April 13, 7:05pm Wilmington Blue Rocks. Vs. Frederick Keys The Boys of summer return! Help the Blue Rocks celebrate 20 seasons of Carolina League Baseball and relive memories of former Rocks like Johnny Damon, Mike Sweeney and Carlos Beltran. Frawley Stadium April 14-15 Wilmington Blue Rocks Vs. Frederick Keys April 16-18 Wilmington Blue Rocks Vs. Carolina Mudcats
The RDC is looking for both scenic photos and photos that include people enjoying activities and places along the Christina Riverfront in Wilmington, Delaware. Entries may be submitted from January 9, 2012 through April 16, 2012. The four finalists will have their photos printed in the June issue of Out & About Magazine. The grand prize winner will be announced during the last week of June 2012 and will have his/her photo, along with a brief article, printed in the July 2012 issue of Out & About Magazine.
April 27-29 Wilmington Blue Rocks Vs. Winston – Salem Dash April 30 Wilmington Blue Rocks Vs. Salem Red Sox Visit BlueRocks.com for times and full schedule A Weekend To Remember For the First Centennial of the RMS Titanic April 14-15 Four special events all weekend long. For more information please visit KalmarNyckel.org Walk MS:2012 Saturday, April 14 Registration begins at 8:00am Race begins at 9:00am Frawley Stadium Second Annual Thin Mint 5K Sunday, April 15 Registration begins at 9:00am Race starts at 10:00am Dravo Plaza Riverfront Wilmington Photo Contest Deadline April 16 Last day to submit your images for the 2012 Riverfront Wilmington Photo Contest. riverfrontwilm.com/photocontest 3rd DVRTF One Step at a Time 5K April 19 Registration begins at 5:30pm Race Begins at 6:30pm Dravo Plaza 23rd Ronald McDonald House of DE 5K April 21 Registration begins at 8:00am Race begins at 9:00am Frawley Stadium Earth Day Festival April 21 11:00 am – 3:00 pm Free, No pre-registration required. Celebrate the 43rd Earth Day with activities for the whole family. Come to DEEC to explore how to think globally and act locally with canoeing, live music, green exhibitors and more! delawarenaturesociety.org DuPont Environmental Education Center
Tremendous Trash April 22, Noon – 3 pm Participants will work with a DCCA Teaching Artist to transform ordinary discards like milk jugs and broken shoelaces into tremendous oneof-a-kind creations! Delaware Center for the Contemporary Arts 2nd Annual Wilson Walk/5K for Brain Aneurysm Awareness April 22 Registration begins at 8:00am Race begins at 9:00am Dravo Plaza 3rd Annual Delaware Boots on the Ground 5K April 25 Registration begins at 5:30pm Race begins at 6:30pm Dravo Plaza Midnight in Wilmington A 1920’s Art Salon April 28, 8pm-12am Join us for a night of prohibition-era fashion, art, music, and dancing! Come as your favorite 1920s artist, writer, or personality and enjoy ”la vie boheme” Wilmington-style. Benefits the DCCA’s exhibitions and education programs. A portion of tickets sales benefits AIDS Delaware. Delaware Center for the Contemporary Arts Bloody Bloody Andrew Jackson April 27–May 12 It’s irreverent, loud, political, fun, and it’s what all the critically acclaimed cool kids. It’s the daring rock musical that Rolling Stone called “the season’s best.” A raucous ride through an American past that seems awfully familiar to modern eyes. City Theater Company The Carnivale Gala April 27,7:30-11:00pm delawarechildrensmuseum.org Delaware Children’s Museum 7th Annual Race Judicata 5K Run/Walk April 28 Registration begins at 8:00am Race begins at 9:00am Joe’s Crab Shack 5th Annual Delaware Brain Tumor Walk April 28 Registration begins at 11:30am Program and activities begins at: 12:30pm Dravo Plaza
12 . Life on the Riverfront
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3/22/12 1:28 PM
BLOODY, BLOODY ANDREW JACKSON COMES TO THE CTC By Kelsey Kerrigan
If you absolutely must miss the landmark CTC performance of Bloody Bloody, then you can atone with the Wilmo Arts gods by enjoying a few “ArtStuff” suggestions below. There’s something here for everyone, so you have no excuse. Enjoy! The Arts at Trinity Brings the Serafin Back The all-Arts series finishes its inaugural season with an encore performance by Serafin String Quartet. Saturday, April 21, 7:30pm Trinity Episcopal Church, 1108 N. Adams St. Best of all? It’s free! www.theArtsatTrinity.org Live Music at Christina Cultural Arts Center CCAC kicks off three months of music with Lush Life: a Tribute to Billy Strayhorn and the talents of Dennis Fortune, Megan Henry & Fruits of the Spirit. Sunday, April 22, 3 pm Clifford Brown Performance Space, 705 N. Market St. Tickets $15; call 302.652.0101. www.ccacde.org
Our seventh president as a rock god
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t’s loud, it’s political, it’s fist-pumping, it’s Bloody Bloody Andrew Jackson. On Friday, April 27, the small stage of the City Theater Company (CTC) will host the first performance, outside the original Broadway production, of our nation’s seventh president, Andrew Jackson, as a rock god. The show will run for three weeks, ending on May 12, with 8 p.m. curtain times. A matinee is scheduled for Sunday, May 6, at 2 p.m. CTC and producing artistic director Michael Gray jumped at the challenge to produce this audacious mix of historical fact and fiction. Bloody Bloody redefines the controversial Jackson with a blend of outrageous comedy, anarchic theatricality and an infectious emo rock score. Gray admits this is a gigantic feat for his little theater company and organization, but adds, “This is what CTC was built to do.” CTC Delaware’s Off-Broadway organization performs all productions at Opera Delaware Studios at 4 S. Poplar St. in Wilmington. The company is concluding its 18th season with Bloody Bloody. It will reopen in December. A creation of musician Alex Timbers and novelist Michael Friedman, Bloody Bloody will be presented in the round on the CTC’s intimate stage.
Mélomanie Celebrates the Scots Their “provocative pairings” don’t disappoint-— world premiere of local composer Jennifer Margaret Barker’s Dumgoyne, an homage
Michelle Kramer-Fitzgerald, owner of Arts in Media, says this staging is the essence of City Theater. “With the stage set in the round, it will allow actors to connect personally with guests,” she says. “Actors will jump on guests’ tables and actually touch them.” With the lead, Righteous Jolly, showcasing his rock background and elite New York school training, Gray is positive opening night will live up to expectations. “This show has everything CTC fans want,” he says, “as well as everything I enjoy about live performance, with that in-yourface energy that cannot be contained.” General admission for the show is $25, with VIP admission at $40. VIP includes a limited number of choice table seating and complimentary snacks and drinks. KramerFitzgerald urges guests to purchase tickets online at www.city-theater.org. All online sales will close at noon on performance days. After that, tickets must be purchased at the box office. Discounts are available for UD and Wilmington University students. Group discounts also are available. All opening night guests are invited to Chelsea Tavern immediately following the show for an official after-party, with drink specials and private seating at this local hotspot.
to her Scottish homeland. And, just for fun, wear a kilt to the concert, get in free! Saturday, April 14, 8 pm Grace Church, 900 Washington St. Tickets: $20. No kilt? Use this code for a City Arts Fan discount: OA10. www.melomanie.org Market Street Music’s Three Weeks of Jazz and Opera Gina Roche: Singer/songwriter brings Brazilian flavor to jazz, blues and originals Thursday, April 12, 12:30pm Terra Soul Project: Original jazz infused with world beats and improvisation Thursday, April 19, 12:30pm OperaDelaware’s Porgy & Bess: Preview performance of the moving classic American opera Thursday, April 26, 12:30pm Shows at First & Central Presbyterian Church, 11th & Market streets. Each only $3! www.marketstreetmusicde.org DuPont Theatre Goes to the Future Glimpse a fantastic future of flying cars, TV phones and evil robots with Metropolis on Friday, April 13, through Sunday, April 15. www.duptontheatre.com The Grand Loves Adult Puppet Humor Get to this adults-only comedy puppet show, Stuffed and Unstrung, from The Jim Henson Company (think R-rated Sesame Street). Thursday, April 12, 8 pm Grand Opera House, 818 N. Market St. Tickets: $30-$39. Purchase at www. ticketsatthegrand.org.
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3/23/12 12:14 PM
GATES BEGONE! Downtown Visions encourages more attractive security measures for two blocks on Market Street By Larry Nagengast
Pictured above: Current facades on 700 block of Market Street. Below: Rendering of 700 block after facade improvements.
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f 2011 was the year the Queen lit up Market Street, 2012 may become the year Downtown Visions took down the bars. The security bars, that is. Focusing on the 600 and 700 blocks of Market Street, Downtown Visions is hoping this year to get merchants to remove the pull-down iron gates from their storefronts and replace them with shatterproof glass and new alarm systems. “The gates are definitely an eyesore,” says Christine Serio, director of marketing and public relations for the Wilmington Renaissance Corp. “A lot of stores don’t open until 10, so it doesn’t look good when you’re walking down the street in the morning. And it sends out a message that the street isn’t safe.” Many businesses in this two-block stretch of Market Street installed the gates around 1968, the year rioting in Wilmington and other cities followed the assassination of Dr. Martin Luther King, Jr., according to Will Minster, director of business development for Downtown Visions. As many as 35 businesses in the two blocks could qualify for façade improvement grants of up to $25,000 ($50,000 for corner properties) from Downtown Visions, Minster says. Downtown Visions’ preliminary estimates indicate that façade improvements, new signage and security systems to replace the pull-down gates would average about $35,000 per building, Minster says. He has begun meetings with several property owners to discuss improvements. Among those owners is Kwang Lee, who is looking for a retailer to lease the ground floor of his corner property at 701 N. Market Street. “The building looks old now,” Lee says. “I want it to look better.” Jonathan Hickey, a real estate broker with Emory Hill Associates who is working with Lee, says his client should have little trouble finding a tenant because there is growing interest in Market Street properties, but the façade improvement will be a “value-added benefit” for any retailer who locates there. Most of the money for the façade improvement grants comes from donations made by local banks and corporations who realize that improving the appearance of small businesses will strengthen the economy and overall vitality of the city, Minster says. He points out that no tax dollars are used to finance the improvements. With $531,000, Downtown Visions could arrange for upgrades to all eligible facades in the two blocks, and $1.1 million would cover additional streetscape improvements as well, according to Minster. He currently has $100,000 in grant money available and is in contact with banks and corporations in an effort to raise more funds.
“The perception of downtown as unsafe will not be undone by advertising and marketing campaigns,” Minster says. “So much of the perception is related to the visual aspect. When you see gates being pulled down, you’re not going to feel safe.” Despite the weak national economy, Market Street enjoyed a strong burst of revitalization last year. More than 40 new businesses have opened in the downtown Market Street corridor in the last year and a half, says Downtown Visions executive director Marty Hageman. By emphasizing improvements in the 600 and 700 blocks, Downtown Visions hopes to strengthen the linkage between the 500 block, which features the Queen Theatre and the Delaware Historical Society complex, and the stronger retail, dining and entertainment options in the 800 and 900 blocks. To the south, Preservation Initiatives is refurbishing the commercial and residential space on the east side of the 400 block, providing a link to the now bustling LOMA creative district in the 200 and 300 blocks. The Delaware College of Art and Design and Delaware State University buildings are becoming strong anchors in the 600 block, and DCAD’s conversion of the former Brandywine Suites hotel in the 700 block into student housing “will breathe a lot of life into Market Street,” Hickey says. Property owners up and down Market Street have been making investments to improve their storefronts, and the improvements are taking hold. “When owners are willing to invest, great things will happen,” Hickey says. “Never have I been more positive about what’s taking place on Market Street.” Lee, like some other property owners, admits to having concerns about doing away with the pull-down security gates, but Minster points out that the gates were installed in an era when shatterproof glass was not available. “We want to be sure businesses feel comfortable about [removing the gates],” he says. Contractor Michael Marinelli, who has worked with Downtown Visions in assessing the needs for properties in the 600 and 700 blocks, says that installing shatterproof glass in steel framing, rather than aluminum, will reduce the risk of break-ins. Minster adds that combining an installation of shatterproof glass with a contemporary alarm system will give retailers attractive display and increased security while improving the overall appearance of Market Street. “The improved perception will be gigantic,” he says.
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r. Suzanne Kloud didn’t have any security bars to remove from the building she owns at 727 N. Market Street, but a $25,000 façade improvement grant from Downtown Visions provided the funds needed for essential repairs to an exterior wall so she could go ahead with an innovative $100,000-plus renovation of the second-floor office space above her chiropractic practice. Kloud created EntreOffices LLC, featuring 10 mini-office suites, each with a desk and file cabinet, plus free wireless access, fax and copier service, coffee and a kitchenette. A one-desk suite rents for $575 monthly, a two-desk suite $675; for a desk only, the monthly rate is $195. Anyone signing a long-term lease also has access to a conference room with a 40-inch television. The suites are ideal for entrepreneurs who need downtown office space—but not a lot of it. “They’re intimate, friendly, a place where you can be somebody,” says Kloud. “Downtown Visions helped me improve this building,” she says. “I could not have done it on my own.”
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CITY
NOTES Green Celebration As spring gets into full swing and green is everywhere, the City of Wilmington, the Partnership for the Delaware Estuary and DelDOT will hold the 2012 Wilmington Earth Day Celebration on Friday, April 20 from 11 a.m. to 2 p.m. The annual festival in Rodney Square will feature dozens of “green” vendors from the tri-state region. The event is an opportunity to gain insight into such subjects as gardening and hybrid automobiles —all while on a lunch break. The many vendors on hand will offer a variety of sustainable products and tips for the home, workplace, and roadway. The celebration will include raffle prizes, kids’ crafts, children’s programs at the Wilmington Public Library, music and a live broadcast from WJBR 99.5 FM. For more information, or to become a vendor at Wilmington’s Earth Day Celebration, contact Dee Ross at 800445-4935, extension 106, or DRoss@DelawareEstuary.org.
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DART Gets Googled Have you always wanted to track a bus route to see which one would be best to take to your destination? Or maybe you wanted to see if other transportation, like a train ride, was necessary. Well, now you can track the best travel route with Google Transit. The Delaware Transit Corporation (DTC) – DART First State became a partner with Google, a global leader in online content, to provide trip planning via “Google Transit” on its website for riders. Google Transit displays bus routes and provides scheduled trip times and transfers for travel to any of DART’s destinations, transit hubs, bus stops, and rail stations, integrating the data into Google Maps for access to the desired travel information. The new features also are integrated with Google Maps to allow travelers to find local businesses and more. For more information or to take advantage of the new resource, visit www. DartFirstState.com. Mayor Baker and Wilmington Housing Partnership Celebrate Another Successful Rehabilitation of a Derelict Property Midtown Brandywine recently marked another milestone in improving the area when Wilmington Mayor James M. Baker cut the ribbon on a newly renovated townhouse at 1226 West St. This is the latest in a long list of projects by the City to stabilize and strengthen its historic neighborhoods. Joining the mayor was Wilmington’s director of Real Estate and Housing, Tim Crawl-Bey, and Steve Martin of the Wilmington Housing Partnership (WHP)— the non-profit corporation that led the restoration of the once-derelict property. The WHP was established by the City in 1989 to create affordable homeownership opportunities by acquiring vacant and/or blighted properties and renovating them. The property was purchased at sheriff sale in August of 2009 by the City’s Department of Real Estate and Housing for $120,000. The City in turn transferred the property to WHP for rehabilitation in November of 2009. Due to the heavy damage to the property, WHP was forced to gut the entire interior of the building. The $166,744 in construction costs were funded through the City’s Strategic Housing Opportunity Fund—a resource established to leverage federal monies for the purpose of improving the City’s housing stock and thereby stabilizing neighborhoods.
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“Purchasing and re-developing 1226 West Street was a priority,” said Director Crawl Bey. “We recognize that one or two bad properties can quickly have a destabilizing effect on an otherwise great City block or neighborhood.” The construction contract to rehabilitate the home was awarded to CLA Construction, a Wilmington-based, certified disadvantaged business enterprise (DBE). The 10-month renovation ended in midJanuary, and the property was listed with Lauren Hill of ReMAX of Wilmington for $250,000. “This project is the result of a successful public-private partnership that transformed a dilapidated property into an attractive homeownership opportunity in the Midtown Brandywine neighborhood,” said Martin. “Investing in the City of Wilmington’s housing stock is critical in strengthening our economy, stabilizing our communities, and restoring pride to our neighborhoods.” Homeowners interested in visiting 1226 West St. should contact Lauren Hill of ReMAX of Wilmington by calling 3791285. Downtown Library Will Be Temporarily Relocated Come June, the downtown Wilmington Library on Rodney Square will have a new home—but don’t fret, it’s only temporary. The historic library will undergo extensive renovations for about 18 months. In that time, the books, CDs, programs and all of the goodies you look for in a library will move to 704 King St., the One Commons House Building. The library will be located on the 3rd floor of the building and the plan is to open it to the public on June 15. The One Commons House Building is a white office building directly behind the Double Tree Hotel on King Street. Paid parking is available through the Wilmington Parking Authority Garage under the building and a valid library card will be required to enter the library’s temporary location. For more information, call 571-7400.
Wilmington Renaissance Corporation •
WRC News
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t’s the time of year when temperatures rise, flowers bloom and the outdoors call to us. It’s also time for WRC’s annual State of the Downtown. This year, the event will be held on Thursday, April 26, from 7:30 to 10 a.m. at World Cafe Live at The Queen. In its sixth year, this breakfast event remains an integral to celebrating the city’s accomplishments, helping to shape the vision for the future of Wilmington, and providing attendees with not only an informative meeting, but an excellent networking event. This year, the theme is The Pieces of the Puzzle: How it All Fits Together. The focus will be on showcasing the full picture of progress happening in the Downtown. Speakers will focus on economic development and how it relates to housing, education and promotions in our city. Timothy S. McLaughlin of the Delaware Economic Development Office will moderate a panel that will include Stuart Baron, president of the Delaware College of Art and Design; Dr. Marcia V. Lyles, superintendent of the Christina School District; There du Pont, president of Longwood Foundation; and Jerry duPhily, principal of Event Allies and president of TSN Media. Mayor James Baker will also give an address on the progress of Downtown. Tickets are $45 and can be purchase¬d at www. downtownwilmington.com or by calling 425-5500.
Every month we feature a few of the staff’s favorite things that are happening in the city. Our favorites for February include:
1. Spaceboy Clothing on the 600 block of Market Street offers custom t-shirt design and printing. 2. Chelsea Tavern features a beer tasting on Tuesdays called Flight Club. 3. Collars N’ Cuffs on the 700 block of Market Street has tuxedo rentals. 4. Bloomsberry Flowers on the 200 block of Market Street features Flower Power Happy Hour every Friday, which includes lower-priced flowers.
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