February 10th, 2015
Here we were, the usual suspects….we do have a younger suspect, Jade!! We were ready to Chowdown for Charity, an event that took place on Friday, February 6th, at Baywood Greens Golf Course in Long Neck, Delaware. It was an evening of food tasting, voting and mingling. Much loved local chefs were cooking for a cause….Next Gen South of the Delaware Community Foundation, http://www.delcf.org. This is a non-profit board of young professionals from Kent & Sussex Counties that was founded in 2012.
Next Gen South selects an area of focus every 2 years based on what is needed in our communities. Presently, the focus is and has been for the past 2 years, Children’s Mental Health. This is one fundraising event that lets this organization award grants to local organizations on an annual basis. Next Gen South might be young but in 2014 they awarded $15,000 to: Delaware Guidance Services, Delaware State University, The Seaford House.
Chefs were ready for the guests….remember we were given 3 tickets to put on our favorites. A friendly competition would be taking place.
 
ABBOTT’S ON BROAD CREEK – This restaurant is located in Laurel; http://www.abbottsgrillde.com. It is a sister restaurant to Abbot’s Grill in Milford. Chef Ryan Cunningham was serving Smoked Strip Loin with a Scallop Vinaigrette & Coriander Popcorn.
Loved the addition of the popcorn to the tender beef. Ryan asked us to come to Laurel for a real treat this year.
a(MUSE.) – Located in Dowtown Rehoboth Beach, http://www.amuse-rehoboth.com. Hari was hard at work, but always explaining exactly what he is cooking. Pumpernickel Pasta? OMG!! This pasta tasted just like pumpernickel bread. You had to be there to experience it, but Hari said he has it at the restaurant, among other amazing tasting pasta flavors. It was served with Brussel Sprouts, Pastrami Beef Cheek, Charred Onion & Pickled Mustard Seed.
The pasta was cooked to perfection and the other flavors complemented already a winning central ingredient.
LUPO DI MARE – Located in Downtown Rehoboth Beach, http://www.lupodimarerehoboth.com. This restaurant is part of the family of SODEL Concepts restaurants and started by the late and much missed Matt Haley.
They were serving Rustic Meatballs, Parmesan Polenta with Tomato Gravy. I can’t make a good meatball, so always enjoy little morsels like these ones. They did tell us that this was not their signature meatball…prepared exclusively for this event.
PAPA GRANDE’S – Two locations: Downtown Rehoboth Beach and Fenwick Island. A Delaware coastal taqueria. http://www.papagrandes.com/rehoboth. Papa Grande’s is also part of the SODEL family of restaurants.
I love Scrapple!! And, this is what they were serving…House Scrapple Tostada, Hibiscus Jelly, Apple Radish Jimaca Salad, Corn Chip. Having had their scrapple taco last year….of course just by looking at these tostadas, I knew they were going to have an awesome taste.
They asked if we had had their Duck Scrapple….and that they were planning on a crab scrapple this summer….can’t wait.
THE BRICK HOTEL RESTAURANT & TAVERN – Located in Georgetown on The Circle, http://www.brickhotelrestaurant.com. The chefs were serving Black Cherry Braised Beef with a Root Vegetable Puree & Roasted Brussels Sprouts.
The black cherry flavored was detected on the braised beef. It was cooked in a 250 degree oven for 6 hours. It melted in your mouth. Totally delish!
THE WALL OF WINE – This has become very popular at events. Wine aficionados love it….more so if they get a prized bottle of wine. You pay $20 and then get to choose a wrapped bottle of wine from the wall. You might get the $10 bottle or a very expensive bottle. A ticket was also given for a raffle….a bottle of Dom Perignon at the end of the evening!!
BAYWOOD CLUBHOUSE RESTAURANT – Located in Long Neck, http://www.baywoodgreens.com/restaurant.
Stuffed Pork Pinwheel!! Pop them in your mouth. They would be perfect for a party.
NAGE BISTRO & WINE BAR – Located on Coastal Highway (Rt. 1) in Rehoboth Beach, http://www.nagerb.com.
This pastrami was made out of tuna, on a pumpernickel crouton, caraway sauerkraut, spicy mustard….definitely one of my true favorites of the evening.
Next stop? BETHANY BLUES, LEWES…Located on Costal Highway (Rt. 1), http://www.bethanyblues.com/lewes.
I love St. Louis Ribs more than any other rib. That’s what they were serving. Smoked St. Louis Ribs, caramelized in a Habanero Apple Cider, served with a Jalapeno Slaw. Got those tastebuds dancing immediately!!
TOUCH OF ITALY – A trattoria, salumeria and pasticeria….http://www.touchofitaly.com. These restaurants can be found in Lewes, Rehoboth Beach, and Ocean City, Maryland.
Making mozzarella…it looked time consuming, but also relaxing. Take a look.
 
Smaller mozzarella balls were served with rosemary and EVOO!!
ESPUMA RESTAURANT & MARTINI BAR – Located in Downtown Rehoboth Beach, http://www.espuma-restaurant.com Chef Jay Caputo was serving Spanish Style Clam Chowder topped with Potato Foam and Scallion Powder.
The biscuits were filled with the creamy, and well seasoned clam chowder. I liked it a lot.
Love this tapas eating style….grazing here or there!! We tried them all!! Next!!
FINS FISH HOUSE & RAW BAR – In Downtown Rehoboth Beach and with a sister restaurant on Coastal Highway, http://www.finsrawbar.com. Another time consuming dish is making risotto.
FINS did a great job with their Crab & Shrimp Risotto. It was delicious!!
LAST STOP!!
THE ROOKERY – Located in Milford…2 golf course locations, Milton and Milford, http://www.rookerygolf.com. We finished our Chowdown with a treat of Ahi Tuna with a Ginger Lime Soy, served over a Seaweed Salad, Cucumber & Wasabi Tobiko. Excellent ending!!
We then continued to listen to DJ Jimmy Young, who provided great entertaining throughout the evening. Plenty of items on the silent auction raising funds for a great cause.
Have a good one!!
THE WINNER? a(MUSE.) Congratulations!!
September 11th, 2014
Two major events happening this week-end at the Delaware Beaches that could potentially cause delays if you are traveling on major routes to the beaches and through Coastal Highway:
TOUR DE SUSSEX – Is Southern Delaware’s premier cycling event. Starts at the Delaware Technical Community College at 7 a.m. on Saturday, September 13th. Registration is accepted the day of with a credit card and/or check. The distances will be 1, 25, 62, and 100 miles. Registration fee includes : Support and Gear (SAG) support, t-shirt, and drink coupons, maps, rest stop refreshments. More info? Please visit http://www.dtcc.edu.
THE PROCEEDS WILL BENEFIT: DISPLACED WORKERS, KIDS ON CAMPUS SCHOLARSHIPS, LOCAL CHARITIES
Rest stops highlights will include:
Dogfish Brewery (8 a.m. until Noon)
Irish Eyes (9 a.m. until 1 p.m.)
Firehouse – Station 3 Robinsonville Rd. (10 a.m. until 2 p.m.)
Indian River South Inlet (10 a.m. until 2 p.m.)
Papa Grande’s (10 a.m. until 2 p.m.)
Trap Pond (11 a.m. until 3 p.m.)
Note: Lane Closures and Potential Delays on this day might happen so be aware that the beaches are going to be busy!!
Always a hectic town, Dewey Beach will be holding on Saturday, September 13th, their 18th Annual Dewey Beach Sprint Triathlon! Online registration is close. More info? http://www.deweybeachtriathlon.com
PROCEEDS FOR THIS EVENT DIRECTLY SUPPORTS THE YMCA STRONG KIDS CAMPAIGN SCHOLARSHIPS….Our local Sussex YMCA. These proceeds allow children to participate in YMCA programs such as summer camps, pre-school, after school care, swim lessons and Water Safety Week.
Please visit the website above mentioned to find out the details of this event. There will be a post party. Food and beverages will be available for all triathletes. Non-racers $5 donation will be required.
New for the event this year is the Aquabike. Visit http://www.setupevents.com/index.cfm?fuseaction=event_detail&eventID=2640 for more info.
Gary’s Dewey Beach Grill will be hosting an “All you Can Eat” pasta dinner on Friday, 9/12 from 5 p.m. until 9:30 p.m. Price? $10.00 for everyone including racers. Please visit http://www.garysdeweybeachgrill.com.
There is a raffle for a wet suit and bike cruiser….bring your $$. Again, proceeds going directly to the Susex Family YMCA.
If you park inside the Delaware Seashore State Park on Tower Rd, you will not be able to leave the entire time the race is in progress. If you are planning on leaving early, then park in Dewey or one of the other State Parks and either walk or bike to the race.
Have fun!!
August 27th, 2014
Cooking comes from the heart….you can’t rush it. Some have that special culinary gift, others, like most of us have to follow a recipe. Matt Haley had that gift. I have seen him reading a cookbook while having sushi at Saketumi in Rehoboth Beach, Delaware. Was he getting ideas for a new dish, adding a little bit of this or a little bit of that, I don’t know and I never asked him.
I met Matt through my website, AboutMyBeaches. When I started the website in 2009, which is written in a blog style, it was because I wanted to promote the Delaware Beaches. I love to eat and cook so it started that way, with me reviewing restaurants. I am not a professional, but I know what I like and how I like to be served.
Every time I would write about a restaurant in 2009 I would send an email to the contact on the website of the restaurant I had just visited. Most brushed me aside. But, Matt was the only one that every single time answered personally from his email address. Later on my husband and I had a business relationship with him.
I remember writing to him about a friend of mine whose mother had gone to one of the restaurants and then they charged her $2 for replacing green beans….what? He would say, Gloria, just take them on my dime to the restaurant. I never did. Another time, just recently, another friend mentioned something else. Once again I did write….if I had a restaurant I would want to have someone of trust telling me what happened. Don’t you think? Anyway, I did and he never complained.
Farm to Table? What is That? Matt also showed us that the setting of a dining experience adds so much to the aura of savoring delicious, local food.
Always hands on, a dinner for Global Delaware, Matt’s non-profit, at Good Earth Market in Clarksville, Delaware, just west of Bethany Beach. That’s the first time I attended such an event. The idea of eating at a communal table, chatting and making new friends while raising funds for a worthy cause, was very appealing.
 
Cooking outdoors….local seafood, and veggies from the farm. Here are some photos of that event.
Another Farm to Table Dinner at Indian River was memorable, as well.
Cooking outdoors took a different dimension here. In the brush!!
About 150 strangers got together to enjoy local fish, veggies and each other.
 
On August of 2012, Matt invited my husband, John, and I to dinner at his home. I called it the Spanish Contingency Dinner. His guests were the 3 sisters of La Esperanza in Georgetown. Let me tell you that these sisters loved Matt like a son. He was so involved in La Esperanza, as well. He told me that every time he went on a trip, they would bless him, and cry, etc. etc., not knowing what trouble he was going to get into. Ha, ha! Their names? Rosita, Maria and Asuncion. Also in the group was a couple, Jose and Virginia who are the editors of Hoy en Delaware. It was then that he told us that he had been invited to be on the Board of Freeman in Fenwick. He was so excited!
I used to talk to Matt in Spanish, but to tell you the truth, he really did not understand much. I used to tell him that I could not understand how he could be with all these Spanish speaking people and barely say “Si”. It is the truth, and he would admit to it.
This was a great evening. My husband, John, was loving it. Someone else cooking and him eating. Matt and John had a really nice relationship.
Up to that afternoon, Matt did not know what he was cooking for dinner. If it had been me, I would have been running around my house like a lunatic. Not him; cool, calm and collected….and lucky too because someone dropped some fresh fish just in the knick of time. A simple preparation, was all that was needed. Salad and veggies were all done.
The rest of us brought desserts….Spanish desserts with me bringing my pride and joy…a Puertorican flan!
In the meantime, Matt asked me to stir something on the stove. I asked him where his spatula was. “I don’t have one”….what? A chef with no spatula? What is this? All I could think was, how am I going to serve my flan?
Matt really did not have a spatula. Here he is sliding the fish into the serving platter. He did it but it would have been easier with a spatula.
 
My flan was served….it did not look too pretty but everyone said it was good. It is hard to serve a plan with a plain knife!
It was an early evening. Good company and great conversation….Matt admitting that he did like the those holiday favorites like green bean casserole!! The traditional way, canned soup and all.
Matt did not have to worry about not having a spatula anymore….I did drop about 6 of them; all shapes and sizes, wishing him “Good Spatulating”.
Note: At the beginning of September 2013, I saw Matt at Safeway. That was his grocery store of choice. He had just arrived from Europe, I believe. We talked about my husband’s passing. Then, he said his brother had died too a few months back. No idea..so, now as I reflect on it, I am so sorry for his family’s loss. I wish them peace.
At the Indian River Inlet Farm to Table Dinner, it was getting darker and we were all ready to leave. I said “Matt, give me a smile.” And, here it is!! Good night, my friend!
Matt’s legacy continues. Please visit http://www.matthaleycompanies.com. In it you will find everything about his companies, including the Memorial Service celebrating his life on Sunday, 9/28, at 2 p.m. at Freeman Stage at Bayside.
April 17th, 2014
You better believe it when I say they speak Spanish. Arriving at Papa Grande’s…I stepped inside and this is what I saw…pork tacos coming out. First impression? Huele bueno! It means smells good! It was like coming into a home and you can smell the food cooking. Yum. So, I said: Que tal como estan? A look and then: Hablas Espanol muy bien. Pues claro. Adriana introduced herself. From Veracruz. When you visit Papa Grande’s ask for her. She was friendly, and knew her menu well. I mention this now instead of later in the post because she was that good of a server.
Papa Grande’s opened in Fenwick Island, Delaware, last year. The location is 38929 Madison Avenue. It is only a mile and a half or so from Coastal Highway on Rt. 54. Tel. 302-436-7272. Website? http://www.papagrandes.com. This restaurant is the 7th restaurant opened by restauranteur and philanthropist, Matt Haley. Matt Haley is the recipient of the James Beard 2014 Humanitarian Award!! Papa Grande’s sits right behind a sister restaurant called Catch 54. But, wait, coming in May, Papa Grande’s arrives in Dowtown Rehoboth Beach. It is the first time one of Matt Haley’s restaurant is being duplicated. All his restaurants are different. But, one thing that is consistent…all use fresh ingredients and the best Southern Delaware has to offer. The food is simple; not fussy. What you see is what you get. That’s what we, customers want.
We were having a late lunch….almost close to their happy hour which begins at 3 p.m. and ends at 6 p.m. They open Sunday – Thursday from 11:30 to 9:00 p.m. and Friday and Saturday from 11:30 a.m. until 10:00 p.m. It was that in between time, when it was not crowded and we could relax and take in the views.
On the first floor, there is plenty of sitting, booths or individual tables. This dining area is quiet. The bar is upstairs.
 
Upstairs, the bar takes center stage with tables and booths also around the bar. The deck is the most sought after spot. Plenty of scenic views.
I don’t know what it is with me…the moment I saw the menu, I knew what I was going to have. I see scrapple and I have to have it. So, I did, but first I had their Shredded Brussels Sprouts. I am also hooked on this dish. At Lupo di Mare in Rehoboth Beach, another of Matt Haley Companies, they are amazing. I wanted to taste these ones, as well. They were so different that I can’t tell you which I like better. The Papa Grande’s brussels sprouts have a roasted corn vinaigrette, red onion, pepita, and cotija. Pepita is pumpkin seed, and cotija is a hard, crumbly white cheese made from cow’s milk; more pungent than queso blanco. I thought the brussels sprouts were very refreshing and both Cindi and I agreed that it will be a great summer starter.
Ordering my Scrapple Apple Tacos….they came just like I ordered them….well done, meaning crispy. A side order of rice. The combination was great. I just don’t know why I have not thought about this myself in my own home. If you like scrapple, then order them!
Cindi’s soup was a Mexican Crab Crema Soup. It was on the special that day and she thought it was rich, creamy with the right amount of heat. It is still chilly at the Delaware Beaches, so it was perfect.
We did not have dessert even though they were offered. Another time, perhaps. Cindi and I just sat there…it was almost time for happy hour. The customers were arriving. We just chatted away.
So, please remember….Papa Grande’s is coming to Downtown Rehoboth Beach!! Nos Vemos y Buen Provecho!
Not Matt’s self-portrait, I believe…these are for sale at Papa Grande’s!
October 21st, 2013
As The Second Season continues at the Delaware Beaches….the restaurants and area chefs are sharing their culinary expertise by holding cooking classes and events. Some of these events are held with fundraising in mind; it is also a great opportunity to get out and meet some of the people lucky enough to live on the coast and learn about a little bit of this, and a little bit of that.
TUESDAY, 10/22 – WOMEN & WINE – at Lupo di Mare located at 247 C Rehoboth Ave. inside the Hotel Rehoboth. The evening will be a fundraising event for United Way Delaware whose mission is to maximize the community’s resources to improve the quality of life for all Delawareans.
This event is limited to 65 guests. Doors open at 6:30 p.m. Dinner will begin at 7:00 p.m. $39/person. Gratuity is not included. Please RSVP Mike Dickinson at 302-226-2240.
Pairing Wines with delicious food. An Aperitif of Lake Chalice “Cracklin Savie”. First course of fresh mozzarella, roasted beets, olive tapenade, sea salt, paired with with Old Coach Road Sauvignon Blanc. Second course of local apple salad, fennel, baby kale, crispy soprasata, asiago, grilled lemon vinaigrette, paired with Seifried Riesling. Third Course of pork meatballs, white corn polenta, rosemary, tomatoes, pecorino, paired with Forrest Pino Noir. Final course of house made ricotta cheesecake, honeyed walnuts, paired with Forrest “Doctors” Riesling…..
WEDNESDAY, 10/23 – NEW ENGLAND COOKING DEMO from 6 – 7 p.m. at Northeast Seafood Kitchen in Ocean View, Delaware, just a couple of miles west of Bethany Beach. The cocktail hour will begin at 4:45 p.m. until 6 p.m. The deomonstrations of Autumn Sangria, Warm Baby Kale & Apple Salad, Lobster & Sweet Potato Piegories, and Pumpkin Maple Bread Pudding. For tickets and information, please call 302-537-1785 or email colby@sodelconcepts.com.
SATURDAY, 10/26 – A NIGHT IN NORTHERN ITALY – Tune Your Palate with Paul Cullen at the Bellmoor Inn & Spa located at 6 Christian St. in Downtown Rehoboth Beach. His demonstrations bring his passions for food and music. The cost is $55 and they include everything he will make and wine. You must 21 to attend. You can purchase tickets, by visiting http://www.paulcullen.net, or call 302-228-9775.
SATURDAY, 10/26 – ABRACADINNER COOKING CLASSES with Chef Kris. On Saturday the class will be A Season for Soup. It’s that time of the year and Roasted Winter Vegetable Soup, Raunchy Red Lentil Soup, and Asian Dumpling Soup will be on the menu. Besides this class, Chef Kris holds classes throughout the season. The schedule is as follows: 11/9 Pumpkin Palooza!, 11/30 Comfort Foods, 12/14 Gifts from Your Kitchen.
The classes are held on Saturdays at 10 a.m. The fee for each class is $55. Please call Chef Kris at 302-228-6125 for further information. Check http://www.abracadinner.com.
FRIDAY, 11/1 – BEER DINNER, DAY OF THE DEAD BREWERY, at Papa Grande’s located on Rt. 54 in Fenwick Island, Delaware. Growing up in Puerto Rico “El Dia de Los Muertos” was a day of usual torrential rain, and floods. The evening begins at Papa Grande’s with a reception of duck tostada paired with Day of the Dead Blonde Ale. First Course will offer hangover seafood cocktail, fresh seafood, spicy tomato salsa, and avocado, paired with Day of the Dead Amber Ale. The second course will bring honey crisp apple salad, baby kale, jicama, pickled onion, cajita, pumpkin seed lime vinaigrette, paired with Day of the Daed Hefeweizen. The third course will have adobo marinated pork loin, spicy rainbow chard, potatoes, grilled green onion, crema, paired with Day of thye Dead IPA. Dessert will be a house-made cinnamos churros (love churros), coffee infused Mexican chocolate dip, paired with Day of the Dead Porter. Please RSVP to Jim Affeldt at 302-436-papa, or jim@sodelconcepts.com.
SATURDAY, 11/2 – COOKING CLASS WITH CHEF HARI CAMERON of a(muse.), located at 44 Baltimore Ave., in Downtown Rehoboth Beach, Delaware. Noon until 2:30 p.m. He will be putting his distinctive twist on a collection of Classic American Recipes. Learn the basic of iconic American dishes and learn to put your own signature twist…in other words….make it your own. On Saturday, 12/14 from Noon until 2:30 p.m. the class will be centering on the holiday foods that come to mind. Chef Hari will be taking a look at those favorite holiday dishes; putting his own spin on them.
These classes are informal and are followed immediately by a special lunch with Chef Hari. Please call 302-227-7107 or visit http://www.amuse-rehoboth.com and click under menus. The classes are $60.00.
MONDAY, 11/11 – MURDER MYSTERY – A FOWL FEAST at The Buttery on the corner of Savannah Rd. and Second Street in the heart of Historic Lewes, Delaware. 6:30 p.m. For reservations and info., please call 302-645-7755.
TUESDAY, 11/12 – LIVING GLUTEN FREE IN DELAWARE at The Birch Tree Cafe located inside Good Earth Market, 4 miles west of Bethany Beach in Clarksville, Delaware. Join the group to discuss and share the gluten free lifestyle, cooking and dining habits. They will be offering cooking/baking advice, new product information and much more. Each month they will taste different products. This meetings will take place on the 2nd Tuesday of every month.
SATURDAY, 11/16 – HOLIDAY ENTERTAINING at Nage, located at 19730 Coastal Highway in Rehoboth Beach, Delaware. Classes are 9 a.m. until 1 p.m. If you cannot make it, then on Saturday, 12/7 Nage is offering a Holiday Dessert Cooking Class. More info? and registration? Please call 302-226-2037. Or, visit http://www.nagerb.com/special-events.html#cookingclasses.
SATURDAY, 11/23 – BIG FISH GRILL COOKING CLASSES at 4117 Highway One in Rehoboth Beach. The cost per class is $75 and you must register in advance by calling 302-227-9007. The classes are held from 10 a.m. until 1 p.m. Menu items from the Big Fish Grill and Summerhouse will be featured. Hands-on participation in the pereparation of festured menu items is part of the fun. The classes will include a tour of the restaurant, a whole fish cutting demonstration, which I happened to volunteer when I participated some time ago, and tips about purchasing and preparing fresh seafood.
Other dates: December 7th and 21st, January 4th and 18th, February 1st and 15th, March 1st, 15th and 29th, April 12th and 26th and May 3rd.
On the day of the class the doors will open at 9:45 a.m. Go hungry!!
Have a great time!!
May 8th, 2013
El sabor de la comida latina no tiene limites. Las combinaciones de especies e ingredientes…el aji, ya sea dulce o picante, hace una fiesta por si sola en el paladar. Oh wait a minute, I am supposed to be writing in English. I guess I got caught up in the moment.
Papa Grande’s is the new sister restaurant brought to Southern Delaware by Matt Haley, Owner/Executive Chef of SoDel Concepts Restaurant Group. It is scheduled to open before Memorial Day. This marks the first Latin inspired concept within the group’s brand profile and the 7th restaurant in total.
“Papa Grande’s brought a cultural swing to our family of restaurants. It offers the same clean design style, authentic food and excellent experience that we have become known for with our customers,” stated Matt Haley, Owner/Executive Chef.
Inspired by the spirit and flavors of the Hispanic culture, Papa Grande’s Coastal Taqueria provides an authentic version of Latino cooking and cuisine. The menu offerings will be 80 percent hardcore authentic coastal taqueria with main dishes like Whole Fish Veracruz or Chicken Mole served with rice, beans and zucchini, ranging in price from $14 – $21 per entree. The remaining 20 percent of the menu offerings is fun, with Scrapple Apple, Belly clams or SPAM tacos. The generous taco menu selection has 15 – 18 options and the Starters range from Jicama sticks to roasted pardon peppers and Chorizo empanadas. Papa Grande’s Coastal Taqueria menu will be consistent with the rest of the SoDel Concepts’ restaurants by offering affordable and locally grown plates and tastes. To take a peek at the menu, please visit http://www. papagrandes.com/menu.
On the bar side, Papa Grande’s will be topping off the Latin cuisine with an expansive, authentic Tequila selection complimented by Tequila and Rum tasting menus. To sweeten the pot even further, the bar features a fresh sucar cane machine offering a little crushed-to-order food theater experience for guests. Check the website http://www.papagrandes.com.
 Trapiche for sugar cane. For back-of-the-house news at Papa Grande’s Coastal Taqueria, Matt Haley brought SoDel Concepts’ Corporate Chef, Doug Ruley, in as a partner on this venture. The two worked with renowned chefs at the Texas branch of the Culinary Institute of America to create a menu reflective of the traditions and home-style roots of the Latin American people.
In partnership with the Global Delaware Fund, http://www.globaldelawarefund.com, SoDel Concepts has pledged that a percentage of all profits from Papa Grandes will be donated to a scholarship program that will benefit underpriviledged Hispanic children.
Papa Grande’s Coastal Taqueria is located at 38929 Madison Avenue in Fenwick Island, Delaware by the Route 54 bridge, across the parking lot from Catch 54, one of its sister restaurants. It was reconstructed out of an antique barn that sat on the site, using reclaimed wood and glass from the former structure. There are 2 stories, with wrap around decks and unique, functional, glass garage doors that open up to offer guests the complete outdoor dining experience. Boats are welcome, just pull up to the dock, tie up and pop in. More info? Papa Grande’s does have catering and private dining, as well. Call 302-436-7272.
Buen provecho!!
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