July 26th, 2010
I have mentioned before that I practically go to the grocery store every day. Regarding dinner, I never know what will strike my mood as that favorite time of the day approaches.
Some times I like to cook but in order to write a post to the blog I need to go out and have someone else cook for me.
Such was the case last night. My mood? Sashimi. That’s what I eat when I go to a Sushi restaurant. You know, sashimi is usually the first course in a formal Japanese meal. The reason is that it is considered the finest dish; it should be eaten before other strong flavors affect the palate.
I went last night to Saketumi. It is my favorite at the beach for sushi or sashimi. It is located at 18814 Highway One, (Rt1 or Ocean Highway), Rehoboth Beach, DE 19971. Tel. 302-645-2818. Website www.saketumirestaurant.com.
Saketumi is a modern restaurant specializing in Asian cuisine. They have take out, catering, Japanese, Thai, and Chinese. They serve lunch, dinner and brunch on Sundays.
Saketumi has plenty of parking available. And, if you are visiting or are a resident you know how important that is at this time of the year.
I like to sit at the Sushi Bar. I get to see what is going on and interact with the Sous Chef. At Saketumi, this would be Tanaka San. He is an artist when it comes to presenting the food. Just gorgeous. You hate to disturb the plate.
Tanaka has always presented me with an appetizer. I have asked him so many times what it is that I am eating, but to tell you the truth I cannot understand what he says to me, so, I just eat and enjoy it. The fish is in a vinegar sauce with a little bit of onion and I love it; I really do not know what it is, though.
I could not help but take pictures of some of the dishes being prepared.
The tuna sashimi looked delicate.
The Tuna Tuna Surprise or TTS was so colorful. It had inside-blackened tuna, asparagus, sweet goma sauce and wasabi aioli. Outside-akami tuna, tobiko, chive.
The Dynamite was also beautiful. It was a baked California roll, with spicy mayo, scallop, fresh crabmeat and masago on top.
A version of the Dynamite was ordered. To make it gluten free no masago was put on top. Extra tobiko on top. Tobiko is flying fish roe. Very good.
My dish was called Pine Sashimi. Strictly Sashimi for me. It had tuna, yellowtail, salmon, sawara, albacore, kampachi, madai, izumidai, hirame and botan ebi. Got it? It was to die for. The presentation? A work of art.
The albacore (tuna) was white. I had never had it. It was meatier, soft and buttery; melting in your mouth.
What else can I say? I have gone so many times to Saketumi and I can honestly tell you that my service at the sushi bar and the food have been excellent.
Talk to you later….you know I will….
July 22nd, 2010
Okay Renee, I got it. Totally a fan now. I can see why you go there every day and have one of Annie’s Banannies.
And, Mac, you are also a regular and you were not kidding when you told me it is the best dessert in town.
The friends who mentioned that Annie’s Banannies is their favorite place. I did not know they also knew Mac.
The word is spreading; how good this dessert is. Word of mouth again is a powerful tool.
Annie’s Banannies is my post tonight. I went twice to their location on 9 1st Street South in downtown Rehoboth Beach. If you are a local or a resident and know the town well, Annie’s Banannies is one door down from the Frogg Pond. The telephone is 302-260-9875. The website is www.anniesbanannies.net. The e-mail address is anniesbanannies@comcast.net.
Please check the website because the menu is posted, as well as Annie’s story; on how finally her store was realized; a tender and uplifting summary of what Annie is all about. It is her own creation!!
Her motto? You’ll never dream….it’s not ice cream.
All natural ingredients that are good for you. The main ingredient? A frozen banana that will be put through a “juicer” and the outcome is like the most delicious ice cream. Soft, not overly sweet. There are no refined sugars used; fruit purees are sweetened with agave nectar. The toppings range from fruits to nuts.
Annie’s Bananies is also an eco-friendly company. The cups and straws are made from corn; the spoons from potatoes. All cups, desserts spoons, straws, and napkins are biodegradable and organic products are chosen when available.
Annie’s Banannies is sensitive to those customers with nut allergies. Plenty of Banannies that are vegetarian, vegan and gluten free, are available.
I decided to go with the Bunchberries. This one is made with fresh strawberries, blueberries, and raspberry puree. It was gluten free and vegetarian/vegan friendly.
I kept watching how they just put a couple of frozen bananas in the juicer and the transformation was underway. Could not get over it. It was so good and refreshing. On a hot day like today it was the best prescription.
On my second trip, the Tropical Banannie was ordered. It had fresh mango, pineapple and coconut flakes. Again, it was gluten free and vegetarian/vegan friendly. Loved it just as much.
So, yes, I am hooked……Hours of operation are: Mondays – Wednesdays from 3 – 11 p.m. and Thursdays – Sundays 11 – 11 p.m.
Talk to you later….you know I will.
July 14th, 2010
One of my favorite pastimes, in case you have not realized that yet, is eating. Not just eating, but trying new foods and restaurants that are innovative and creative. Who wants to eat the same old boring food day in and day out? Whether I am at the Delaware Beaches, Delray Beach, Florida, Puerto Rico, Boulder, Colorado, Baltimore, Maryland and in between I am looking for a little adventure in eating.
Yesterday, Cindi and I decided that lunch could be a nice time to catch up on what has been going on in our lives. Better to do that while eating.
Liquid Assets has my favorite mussels. I had a craving for them. You have seen me try mussels lately everywhere I go. Well, Liquid Assets mussels are the best, in my book. I think second place would be a little Italian place in Georgetown. But, every time I get to try them in other places my thoughts go back to the ones at Liquid Assets; just delicious!! No comparison.
Liquid Assets is located at 9301 Coastal Highway, Ocean City, MD. Tel. 410-524-7037. Website is www.LA94.com. Make sure to visit the website to check events, recipes and to find out what’s new in the wine and liquor business.
I just saw a new Vodka called Bakon Vodka. It is a potato vodka, which is the vodka you would need to drink if you are on a gluten free diet. Apparently, it is smooth, and slightly sweet. No strong burn or aftertaste. It has a savory bacon flavor with a clean crisp finish. Interesting.
As I entered Liquid Assets again, I had to ask myself; if I did not know any better would I think I am at a liquor store or a restaurant? The place is unique, no doubt about it. I have not seen one like this at the Delaware Beaches.
The first room definitely gives you the aura of the liquor store but immediately you get to notice the big bar and tables around it; sofas amidst barrels and wine bottles.
There is another dining room that will transport you to a wine cellar, maybe in your own home or in another country. This dining room is probably more conducive to quiet conversation. It has its own bar, as well.
Cindi and I got comfortable and our waitress proceeded to let us know what specials were on the menu that day.
We decided on a bruschetta for the table that was made out of peaches. Loved it. Had a good kick to it.
Cindi had the orzo salad with kalamata olives and chilled canteloupe soup. I had a taste of the soup and it was very refreshing. It was definitely good.
Of course, I had the mussels and they were as good as ever. I loved the pieces of chorizo, the broth and, of course, the bread.
A coffee to finish our meal and before we knew it, it was time to say “adios”. Until next time.
Great getting together with friends. What would you do without them?
Have a great day!! Talk to you later….
July 12th, 2010
An invitation to spend the afternoon on the bay is something that is always appreciated. You forget how beautiful the Delmarva Peninsula truly is.
On that water, on that gorgeous day, Shelley, Michael, Erica and I took off to enjoy what this area is known for; nature, marshes, birds, fishing, Assateague Island, the ponies, and of course, the restaurants and bars on the bay.
The bay that we were navigating is called Assawoman Bay and it is really defined as a lagoon that is found between Ocean City, Maryland and mainland Delaware. It is huge, gorgeous and the playground for everyone that enjoys water sports.
We decided to make it all the way past Ocean City and see if we could see some of the famous ponies on Assateague Island. It takes a while to get there but nobody minded.
Our Captain, Shelley, was doing very well. We have had some crazy trips in the past so Michael and Erica were not sure how this one was going to turn out. But, they were surprised and pleased.
Assateague Island has about 37 miles of beach. It is a barrier island off the coast of Maryland (Ocean City) and Virginia. Already the day trippers were there.
I was not sure if were going to be able to spot the ponies; finally, at a distance, we did. They were so beautiful. Assateague Island National Seashore has about 300 ponies in Maryland and Virginia.
Those ponies we saw were really enjoying the solitude the island has to offer. The ponies have been there for about 300 years. The earlier ones had solid coloring; a good number now have brown and white patches due to interbreeding with new ponies in the last 100 years. For more information, please visit www.assateagueisland.com/wildlife/pony.htm.
We did have a target on your sights; that being Seacrets. If you have been coming to Ocean City, I am sure that, at some point, you have visited this entertainment complex.
I remember when it first opened up so many years ago. Then the expansions started and today the place has over 25 plus bars and restaurants. Music and entertainment are their specialty.
Seacrets is located on 117 West 49th Street, Ocean City, MD 21842. Tel. 410524-4900. Website is www.seacrets.com. On Facebook, Twitter, Myspace.
We were coming by boat. You have the choice to dock your boat or anchor out and the Tipsy Water Taxi could pick you up. That’s exactly what we did. The Tipsy Water Taxi works until very late in the evening. It was so easy and they were great.
The beach bar is well, the place to be. Tables inside the water and drinks brought to your table or to the floaters.
The idea is to feel like you are on an island. They have Jamaica on their minds but it really could be any island on the Caribbean.
On Sunday, it was crowded by anyone’s standards but after the big holiday week-end, it was more toned down.
I was surprised that our food was very good. Seacrets is so big that I wondered how they could handle such big crowds.
The Jerk Chicken, was delicious. That was a starter but I could have put those pieces of chicken on top of one of the salads, as well. The Mediterranean Bruschetta was very tasty and the pita bread was warm. Greek Salads for all of us but I had skirt steak on mine and the steak was cooked to perfection.
We went to talk to the “Hat Mon”. He has been with Seacrets since 1991. His specialty? The art of palm weaving. In the summer he is here, at Seacrets, and in the winter he is in Florida, at Capt. Hiram’s Restaurant & Marina and Key West Inn at 1601 Indian River Drive, Sebastian, FL 32958.
Hat Mon weaves hats, bowls/baskets, purses, marlins, sharks, you name it. Another location where you might find him is at the Green Turtle Club in Abaco, Bahamas, www.greenturtleclub.com.
His new website is www.hatmon.com. His telephone is 410-251-9650.
One of the drinks ordered; the house specialty, was Pain In De Ass. This drink has multiple layers of frozen Rum Runner, which is blackberry and banana liqueurs with a kick of gold rum, and Pina Colada. It was well received.
It was time to listen to some music and I have to admit it; once you are there, it is contagious and when that music started you could not help but move your feet to that rythm and feel the sand between your toes.
Seacrets is patroled by the Peace Police. They make sure that while you are in their property you behave and look decent. No hats backwards while you are walking through the restaurants and bars. Only at the beach bar you can then turn the brim towards the back.
In the bathrooms, at least in the ladies room, once the door is closed, you will see signs asking you “Where is your drink?” And, what to do if you have left your drink at the table. With everything happening in our societies they are giving you the warning that you should never leave your drink unattended.
I thought Seacrets was a lot of fun on Sunday. I was impressed on how well organized everything was. The only thing I would suggest is to have someone attend to the bathrooms. Some needed care.
We left Seacrets after 7:00 p.m. and the ride back home was amazing. Gliding through the water was so peaceful; we were happy and as I looked at our faces, I notice that we were smiling.
Talk to you later…you know I will…
July 8th, 2010
Located in the middle of Dewey Beach, Delaware is Two Seas. On one side the Atlantic Ocean and on the other, the Rehoboth Bay.
The address? 1300 Coastal Highway, (Van Dyke Ave. and Coastal Highway), Dewey Beach, DE 19971. Tel. 302-227-2610.
No website and not a lot of advertising; but as usual, word of mouth is the best advertising. On Facebook? Well, of course, isn’t everybody? Well, almost, since I know a few that refuse to get into it.
I have been wanting to go to this restaurant for some time. I am almost embarrass to tell you that it has been 22 years since I have been there. Yes, 22 years ago I was coming out of my pre-natal class and had dinner there. Some things never change. Good food is always on my mind.
Two Seas opened 24 years ago and it has had a few renovations and additions since then. Same location, though.
It has parking which is a welcome relief at this time of the year. You have to climb a few steps; no elevator.
You are in for a treat if you decide to visit Two Seas.
This restaurant has those 5 key ingredients that make a restaurant. Quality, culinary competence, service, ambiance and price.
Ingredients should be the best money can buy. Culinary competence, well the chef should out do himself, the service should be very attentive but not intrusive, the ambiance should also be relaxing, and the price should be reasonable.
Two Seas has an extra ingredient; a view on the roof top, with a bar, tables for tapas, drinks, appetizers and happy hour.
The roof top menu is a little bit different from the main dining room menu, but not much.
The restaurant is attended by the Carr family and their staff. Friendly and again, very attentive to your needs.
Guess what? Gluten free menu for those on a gluten free diet.
The main dining room was crowded; but comfortable and the decoration throughout the restaurant was “coastal chic”.
After the drink order was taken I could not wait to taste some of their offerings.
My starter was a Crab Chowder. It was New England cream style with Maryland Crab. It had a hint of nutmeg. Very good.
An order of oysters is always a must, if available. Good review, as well.
The Baked Brie was warm with fresh basil pesto, vine ripe tomato and toast points. It was good for 3 or 4 people and very nice.
For the main event I had their signature dish: Sweet onion crusted Red Snapper, oven baked and served with Madeira sauce. The onions were caramelized and the sweetness complemented the fish.
Another entree ordered was the Pan seared Rockfish. Served over corn and bacon hash and finished with an avocado, cilantro sour cream. I had a taste of it and it really had such a good flavor. The mixture of the bacon hash and the avocado and cilantro gave it such a different taste. I love those types of combinations.
The next entree was the Crab crusted Halibut, which was finished with a lemon buerre blanc. Also different, being that it was crusted with crab.
No dessert was ordered because I had made Flan and it was waiting at home.
I still cannot believe I had not been to that restaurant in so long. But to tell you the truth, and in my defense, the building does not look like a restaurant.
Anyway, as usual I took a lot of pictures and you just have to try it yourself. Last night, the sunset was priceless!!
I am not kidding I cant’ wait to go back. It is great when the unexpected surprises you in such a pleasant way.
Note: Two Seas is available for private parties.
See you later…..relax…you are at the beach!!
July 5th, 2010
Four of us for dinner with no reservation. That was our dilema. Where to go in Boulder with so many restaurants within walking distance, on Pearl Street.
We decided to to to Jax, located on 928 Pearl St. Tel. 303-444-1811, website http://www.jaxfishhouseboulder.com.
It was crowded. The time 6:30 p.m. Jax is not big but they can fit a lot of people. Busy, a little noisy but that is the way you want this fish house.
The first thing we saw as we stepped in, was the Raw Bar. Up to about a dozen varieties of oysters, clams, chilled crabs and lobsters are flown every day.
We had a certain amount of time in which to order and eat since we were on our way to the Boulder Theater to see guitarist Jesse Cook.
Our waiter was amazing and I am so sorry I did not get his name. He was a professional.
We were a party of 4. We started with 3 dozen oysters. Salty, and very cold, just like we like them.
For dinner, I followed the suggestion of our waiter and had the special of Mahi Mahi. It had polenta, hearts of palm and the broth was well seasoned and delicious. The presentation was beautiful.
My friend ordered the Mississippi Skillet Catfish. You had the choice of blackened or fried. She chose blackened. On the bottom pancakes, andouille sausage gravy, onion rings and a side of the sausage. Great combination and never had seen it presented in such a way.
An order of Black Mussels was another dinner and the broth was so good that more bread was requested.
The Lobster BLT, had lots of lobster and house smoked bacon, citrus aioli, and arugula. Crispy french fries and cole slaw that got great reviews. So good in fact that he went a couple of days later with friends and they all had this entree.
Jax is offering Dinner Series with Chef Hosea Rosenberg. He was in Season 5 of “Top Chef”.
The first dinner is taking place on July 14th at 6:00 p.m. Only 18 seats are available per dinner. $100 per person. The theme? “As Fresh as it Gets”: The Pacific Northwest.
For more info. and reservations please check the website or give them a call.
Note: Jax has Happy Hour from 4 – 6 p.m. Dinner starts at 4:00 p.m.
I am back in Delaware so talk to you later…..
June 26th, 2010
Yes, again I found myself at Venus on the Half Shell located at Dagsworthy Street & the Bay. Tel. 302-227-9292. Website www.deweybeachlife.com.
It was not my intention, at first, to visit this restaurant so soon after I had just eaten here a few weeks ago. In a way it turned out to be just as good as the first experience. My first visit was not on a week-end, so I wanted to see how they would handle a much larger crowd. The table was ready; out under the tent, on the sand, and the service was prompt and attentive.
My original plan was to eat dinner in Rehoboth with friends, but the thought of looking for parking was not good. My friends had not eaten at Venus under the direction of Chef Peter A. McMahon so our decision was made.
It was such a pretty evening; perfect temperature for outdoor dining.
I had to order the Pan Roasted Clams, Zesty Chardonnay Butter Broth and Grilled Baguette. Again, they were delicious and the broth rich.
Another dish ordered was the Baby Arugula with Roma Tomatoes and Fresh Mozzarella, E.V.O.O. and Balsamic Syrup. Beautiful colors.
For dinner the Rock Shrimp and Langostino, sauteed with smoked tomatoes, tossed in a light chive cream sauce with garganelli pasta was ordered. I have to tell you that another was ordered with a request of the dish to be gluten free, and just like the first time, the Chef substituted rice for the pasta.
I ordered Thai Crusted Mahi Mahi, Ginger Plum Chutney, Bamboo Rice Pilaff, stir-fried baby Bok Choi. It had a nice bite to it.
And, the last dish was a Grilled 8 oz. Tenderloin of Beef, Horseradish Mashed Potatoes and Grilled Asparagus.
After all that food, no dessert was ordered. We enjoyed just a couple of coffees; nothing like sharing a meal with friends. It is priceless!!
I want to mention the ladies that started a friendly chat. They were from Baltimore and it was so nice meeting them.
Hope you have a good week-end. The weather has been great, don’t you think? Talk to you later….
 Still, this is the best table in town.
June 22nd, 2010
I was coming back from the Division of Motor Vehicles, after spending about 2 1/2 hours there. I was just saying to my friend, Trish, not too long ago, how efficient the DMV has been since they opened their new building in Georgetown, Delaware. She had told me her husband was there for hours; I just did not believe her until it happened to me.
Anyway, I was coming back to Rehoboth on Rt. 9, when I saw Good for You Market. I decided to stop because I had never been there and I had heard good things about it.
Good for You Market is located at 28841 Lewes-Georgetown Highway, Lewes, DE 19958. Tel. 302-684-8330. E-mail Address goodforu@comcast.net. Website www.weknowyum.com.
From Rt. 1, going west, it will only take you about 10 minutes or less. You cannot miss the building since it is very colorful.
Good for You Market began in 2006 as a market garden farm selling directly to restaurants and at area farmers markets. The rest is history and what you will find now is a beautiful food market. It combines everyday items with great gourmet ones as well.
The market has artisan cheeses, organic produce, grass-fed meats, specialty meats and poultry, dried fruits and nuts in bulk, international gourmet foods, organic coffee beans, ethnic specialties, traditional grocery items, and household cleaning and laundry items, as well. There is a Sandwich and Juice Bar.
The store holds cheese classes and the next and last one available until September will be on July 10 at 1:00 p.m. The subject? What Goes Around Becomes a Rind: Exploring the Outside of The Cheese!
“We’re so focused on the inside: we often forget the fascinating outside. This is the time to appreciate what goes into the outer edge of the wheel. Join the Good for You Market Cheesemonger as he explains the makeup of the beautiful outer edges of the cheese. You’ll learn all about washing, rubbing, rolling, bruising, and wrapping. In other words, how the cheese wheel ends up with that nice coating of wine, chocolate, wood ash, herbs, grape leaves, or straw patterns. They will prove that sometimes, “A rind is a terrible thing to waste!” Some rinds are edible and make a flavorful addition to broth, stock, soup, and sauces.”
For more information, please give them a call to the above telephone number.
Following is a Sangria Recipe, courtesy of Good for You Market:
1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
1 Lemon cut into wedges
1 Orange cut into wedges
1 Lime cut into wedges
2 Tbsps sugar
Splash of orange juice or lemonade
2 Shots of gin or triple sec
1 Cup of raspberries or strawberries
1 Small can of diced pineapples (with juice)
4 Cups Ginger Ale
Pour wine into a large pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine.
Toss in the fruit wedges (leaving out seeds, if possible), pineapple, then add sugar, orange juice and triple sec.
Chill overnight.
Add ginger ale, berries and ice just before serving.
Note: If you would like to serve it right away, then use a chilled red wine and serve over lots of ice. However, remember that the best Sangrias are chilled around 24 hours in the refrigerator, allowing the flavors to really marinate each other.
Enjoy!!
Talk to you later….you know I will….
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