February 19th, 2013
After a long holiday week-end, there is nothing better than letting others do the cooking. The setting is NorthEast Seafood Kitchen, located at 29 Atlantic Avenue (Rt. 26) in Ocean View, Delaware. Tel. 302-537-1785. Website? http://www.northeastseafoodkitchen.com. You are letting them cook, demonstrate and teach, so, you might learn a thing or two.
NorthEast Seafood Kitchen is part of the Sodel Concepts family of restaurants, owned by restauranteur and philanthropist, Matt Haley; http://www.sodelconcepts.com.
I can’t promise their outdoor fireplace will be keeping you warm….it might be too cold to go outside, but inside, the chefs will be doing their magic.
This month, NorthEast will travel further northward to the State of Connecticut. They will be making local favorites like baked oysters, “stuffies” (suffed clams) and classic Connecticut crullers – freshly fried, doughnut-like desserts.
Why don’t you join them for cocktails beginning at 4:45 p.m. with small plates available, followed by the Demo held from 6 until 7 p.m., then a tasting of the fabulous dishes prepared right in front of you.
These demonstrations held the 3rd Wednesday of the month are so popular. They fill quickly. To reserve a seat, please call NorthEast at 302-537-1785 or email Colby@sodelconcepts.com.
Have a good one!! Talk to you later.
January 11th, 2013
Mastering the art of cooking….or learning a thing or two, this will be your opportunity. Our Delaware Beaches Chefs are offering plenty of classes and demonstrations. Besides having great beaches and plenty of entertainment, Southern Delaware has become a dining destination. We are so lucky, because we have the ocean, the bays and the farms.
Nage Restaurant located at 19730 Coastal Highway (Rt. 1), Rehoboth Beach is offering cooking classes. Website? http://www.nagerestaurant.com.
Saturday, 1/12 – Healthy Cooking Class – Nage is helping us keep those New Year’s resolutions by teaching the basics of Healthy Cooking. The class will be immediately followed by a special lunch with the instructor. The lunch is included in the price of the class. Contact Mark Dean at 302-226-2037. The class will begin at 9 a.m. until 1 p.m. You can register and pay for the class by visiting the above mentioned website.
Saturday, 2/16 – Chocolate Cooking Class – They say that cooking with chocolate is a little tricky. Nage chefs will teach the few simple rules needed to learn to easily create chocolate desserts that will “WOW” your family and friends. The class will begin at 9 a.m. until 1 p.m. Contact Mark Dean at 302-226-2037. Please visit the website above mentioned, if you are interested and would like to register.
Big Fish Grill Restaurant located at 4117 Highway One, Rehoboth Beach will have classes on January 12th and 26th, February 9th and 23rd, March 9th and 23rd, April 6th and 20th, and May 4th. Please visit http://www.bigfishrill.com/classes-a-events.html.
Classes at Big Fish Grill are very popular and fill up quickly. They cost $75 and participants will have to register in advance. Classes are from 10 a.m. until 1 p.m. Menu items will change for each class. Special requests are accepted. And, Group/theme/private classes are available. Please call 302-227-9007. Doors will open at 9:45 a.m. Please go hungry because there will be plenty to eat!! If you would like to participate in the class don’t be shy. I did!!
Abracadinner Cooking Classes with Chef Kris. Chef Kris has plenty of classes. The cost per class is $55. The classes are held in Kris’ kitchen. Each hands-on class will last 90 minutes to 2 hours. Driving directions and anything you need to bring along will be sent to you by email ahead of the class.
Please note that you are registered when you pay for the class. If 4 classes are purchased at the same time, a complimentary fifth class will be given. Please visit http://www.abracadinner.com/classes.html for more information and full descriptions of the classes on the schedule.
Saturday, 1/12 at 10 a.m. (9o minute class – dinner to go!) – Cook it Slow – This new slow cooker class will be a make and take class with slow cooker tips and lots of new recipes to try. Bring your slow cooker along, and take home dinner to plug in!
Saturday, 1/19 at 10 a.m. – Plant Strong for Life, Part I – Please note that Plant Strong classes are dual parts, and are enrolled together. This is an introduction to and rationale for the emphasis on plant strong eating. We’ll learn inexpensive ways to include more plants in your meals simply, and inexpensively. Join us to change your focus and make your health and energy levels a priority. Part Two will include follow up of your changes and cooking some wonderful recipes, to boot! The second Plant Strong for Life class will be on Saturday, 2/9.
While you are visiting http://www.abracadinner.com, please take a peek at its sister site, Dinner N Massage at http://www.dinnernmassage.com.
Chicks for Charity, Lewes, Delaware is a group dedicated to assisting those less fortunate. Many of the charitable organizations they have helped are essential community resource agencies that aid kids, families, the elderly, abandoned animals, and those that are underserved and in need. Funds raised stay in Sussex County. Website? http://www.chicksforcharity.us.
Tuesday, 1/15 – At Fish On! located at the Village of Five Points in Lewes, Delaware. It will benefit “MERR” . The Marine Education, Research and Rehabilitation Institute, Inc., is a non profit stranding response and rehabilitation organization dedicated to the conservation of marine mammals and sea turtles. It is authorized by National Marine Fisheries Service and the State of Delaware to be the official stranding respondents for the Marine Mammals and Sea Turtles of Delaware. If you would like to learn more about “MERR”, please visit
Two delicious entrees to choose from along with appetizer and dessert. $25 per person, includes gratuity. Cash or checks only please, payable to Fish On. Cash Bar available. There will be a 50/50 and raffle items as well. Please don’t call the restaurant, just send an rsvp to gals4thegood@aol.com. Guys: You are also invited!!
Note: They welcome your donations…raffle items are always needed for the dinner events!!
Wednesday, 1/16 – FREE Cooking Demonstration at NorthEast Seafood Kitchen, located at 29F Atlantic Ave., Ocean View. The evening’s demo will venture up the coast to “Little Rhody”, which is the 37 mile wide State of Rhode Island. They will be discussing the history and origins of some of the State’s traditional dishes, including Jonny Cake and Cob Pie, along with native favorites like chicken and oyster casserole and fried tomatoes.
Cocktails begin at 4:45 p.m. with small appetizers available, followed by the demo held from 6 p.m. until 7 p.m. To reserve seats, please call NorthEast at 302-537-1785 or email colby@sodelconcepts.com. Website? http://www.northeastseafoodkitchen.com.
Tuesday, 1/22 – Lupo di Mare, located at 247 C Rehoboth Avenue, is hosting Conti Di San Bonifacio Wine Dinner, http://www.lupodimarerehoboth.com. Enjoy a multi-course meal designed around the award-winning wines of Condi Di San Bonifacio, a 100% organic winery located in the Tuscan region of Italy. These wines, exclusive to SoDel Concepts Restaurants, have earned countless awards and recognition, including excellent scores granted from authorities such as Stephen Tanzer’s International Wine Cellar and Decanter Magazine. To learn more about these wines, please visit http://www.disanbonifacio.com.
Doors will be opening at 6:30 p.m., dinner service will begin at 7:00 p.m. Only complete parties will be seated. $65 per person, gratuity not included. Please rsvp Mike Dickinson at 302-226-2240 or email mike@sodelconcepts.com.
Abbott’s Grill is located at 249 NE Front St., Milford, Delaware. Website? http://www.abbottsgrill.com. – Abbotts Grill is kicking off 2013 with another event in their popular Spotlight Jazz Dinner Series, bringing back international recording artist Gaynell Rose and her talented band of musicians for two nights in January: Saturday, January 26th and Sunday, January 27th.
Attendees will enjoy a 4-course dinner prepared by the chefs at Abbott’s Grill while enjoying an electrifying performance of rhythm and blues and jazz classics. “Combining the tortured passions of Billie Holiday, the raw emotion of Joe Cocker and the diva strut of Tina Turner”, Gaynell has wowed audiences opening for Patti Labelle and has played festivals from New York and Washington, D.C. to Guadalajara, Mexico.
Each night will begin at 7 p.m. and will feature 2 sets of music and a 4-course dinner. Tickets are $65 per person and can be reserved by calling Abbott’s Grill at 302-491-6736 or by visiting the above mentioned website.
Tuesday, 1/29 – 5-Course Beer Dinner at Matt’s Fish Camp, located at 28635 Coastal Highway, North Bethany Beach, featuring Evolution Brewery, which is located in Salisbury, Maryland. A representative from Evolution will be on-site for this event to provide insight into the complexities of the beers and to discuss the creation of the product.
The dinner will feature a five-course, small plate menu by Chef Casey Cunningham: Spicy Shrimp Slider, toasted brioche bun and olive skewer, Fish Camp Oyster Fritters, brown butter bacon aioli and baby pickles, Organic Greens Salad, bleu cheese sweet onion crisps and cracked pepper vinaigrette, Crisp Pork Belly, fried quail egg, Fish Camp hash brown and stout ranchero sauce, and Black Bottom Cheese Cake, melted espresso chocolate. All paired with Evolution beers. Tickets are $5 per person and very limited. Please call John Scruggs at Matt’s Fish Camp 302-539-CAMP.
Talk to you later!!
October 18th, 2012
I have been to a cooking class before; not to a cooking demonstration. I have to thank Amanda, who emailed me to let me know that a few seats were still available for the cooking demonstration at NorthEast Seafood Kitchen in Ocean View, Delaware. Of course I accepted and asked my other partner in crime, Jody, to join me.
NorthEast Seafood Kitchen is located at 29F Atlantic Avenue, (Rt. 26), Ocean View, Delaware. It is a few miles west of Bethany Beach. This restaurant is part of the family of restaurants owned by Matt Haley of SoDel Concepts. Tel. 302-537-1785. The restaurant does not accept reservations. But, on the 3rd week of the month, please call ahead to reserve a spot for the free cooking demonstration, which will be on Wednesday. NorthEast Seafood Kitchen is on Facebook. You can check http://www.northeastseafoodkitchen.com for more info. on their events.
People that have been attending these demos knew exactly when to get to NorthEast. The cooking demos start at 6 p.m. Our fellow students got there much earlier. You could order small bites from their menu and relax with a drink or two.
NorthEast Seafood Kitchen has a great outdoor patio. At this time of the year you can still sit outdoors; there is a patio fireplace and blankets are also available.
I have not been to NorthEast for years and the restaurant looked relaxed and settled.
The cooking demonstration was based on recipes from Pennsylvania.
The table was set, including mirrors for easier viewing.
We decided to order the Autumn Sangria. It had Cabernet Sauvignon, sugar, ground cinnamon, ground cloves, ground nutmeg, apples, cored and sliced, oranges, sliced, and cinnamon sticks. You can either pour contents in a large punch bowl, add ice and 1 liter of ginger ale. Serve chilled. To serve by the glass you would have to fill a glass with ice, 3/4 full of the wine and top with ginger ale.
A couple arrived at our table. New friends!! Janice and Bill. Bill had been a chef and Janice loves to cook just as much. We decided to order a few appetizers.
House Steak Fries, Bleu Cheese Dip, Rosemary Sea Salt. We also ordered the Grilled BBQ Shrimp Skewer, with House Pickles. The fries were good, but the grilled BBQ shrimp were delicious.
Janice and Bill ordered the Crab Claws, with Mustard Mayo, Old Bay and Lemon.
So let’s meet our Chefs. Doug Ruley, on the left, is the Chef at Bluecoast and also the newly appointed Corporate Chef for the SoDel Restaurants and Plate Catering. Ronnie Burkle is the Chef at NorthEast Seafood Kitchen. Believe it or not, this picture was taken at the end of the demonstration; both chefs looked relaxed and very comfortable.
Throughout the demonstrations the chefs explained the use of fresh ingredients in their style of cooking. The demonstration was delivered in a fun way. Doug and Ronnie were, both, clear and very much at ease with all of us.
A Shoo Fly Pie can be baked two ways; dry or wet. Their method was going to be wet. This is a pie containing molasses. It may have gotten its name because molasses are attractive to flies and these in turn had to be “shooed” away. I am not sure if that is true or not. Doug and Ronnie did not mention this. Obviously, it is a bit sweet. Even though the recipe is known in Pennsylvania; it is also known in southern cooking.
Doug and Ronnie told us that their mushrooms come from Kennett Square. And why not? A couple of hours from our Delaware Beaches, Kennett Square is known as the mushroom capital of the world. It is the number one cash crop in Pennsylvania. Their Sauteed Mushrooms had blended olive oil, wild mushrooms, red chili, garlic, fresh thyme and sea salt.
Matt’s Chow Chow was another recipe that is actually pretty easy. It is a relish which is perfect because you can use up end of the season veggies; mix and match them. Carrots, celery, onion, salt, dried chili pepper, sugar, white wine vinegar, chili sauce, bay leafs, and guar gum. Guar gum is a natural food thickener, which is also gluten free. The ingredients are all placed in a pot and brought up to a low simmer. Simmer for 20 minutes. Place in a jar or store in the refrigerator. The relish goes well with sausage, hot dogs, fish, chicken and pretty much everything. They served it on a crostini with kielbasa.
I loved the Bacon Wrapped Pennsylvania Seckle Pears, stuffed with Backyard Herb Goat Cheese. Seckle pears are the smallest of the commercially grown pears. They are so sweet that at times they are called “sugar pears”. They are chubby, round, small neck and short stem.
Doug and Ronnie scooped the inside, stuffed them, placed the bacon around them….they were served very warm and their sweetness with the salty bacon was a great combination.
Available for purchase at $5 each were different jams and relishes.
Thanks to Doug, Ronnie…and Amanda. It was a fun evening full of information and ideas for those upcoming holidays!!
Talk to you later….
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