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….
October 17th, 2012
Just like visitors come to our Delaware and Maryland beaches for R & R….we, the residents of the Eastern Shore take off west, over the Bay Bridge, to do our own sightseeing. Annapolis is one of those towns that is gorgeous at any time of the year. It is Maryland’s capital. And, that’s where my friend, Trish, and I went last month. Just for the day. It really does not take long. First of all, the trip served also for us to catch up. It took around 1 1/2 hours, and to tell you the truth that is not much when you are used to driving here or there in our neck of the woods, so to speak.
Our first stop was The Annapolis Towne Centre. You have seen these types of set-ups throughout the U.S. One destination, where you can shop, dine, live and work. Retail on the bottom, residences up on top. Sounds dangerous, don’t you think? The Annapolis Town Centre is very easy to get to. The location is 2505 Riva Rd. If traveling on Rt. 50, the Exit will be 23B Parole.
We came upon As Kindred Spirits, located at 1915 Towne Centre Blvd. Tel. 410-573-9108. Website? http://www.askindredspirits.com.
The term “as kindred spirits” means “an individual with the same beliefs, attitudes or feelings as oneself”. We loved the store from the moment we stepped in. We did not meet the owner, Rukmini Walker, but if you would like to know more about her, then please visit http://www.askindredspirits.com/about-us.aspx. Her first store was opened at the then Stapleton Int’l. Airport in Denver, Colorado…then, moved to Maryland…the rest is history. Other locations are at Congressional Plaza in Rockville, and Reagan National Airport, Terminal B, in Washington, D.C.
We did meet Janet Roessler, who works for As Kindred Spirits as their Events, and Public Relations Representative. She walked us through the store. It is that kind of store where you find a little bit of this and a little bit of that. Gift ideas, accessories, art glass, jewelry and home decor, lamps, mirrors, paper weights, scarves and even ties.
So, let’s go shopping:
 
Jewelry:
The following jewelry was very interesting. The Designer, Ayala Bar, was born, and, at present, resides in Israel. In the 1980’s she surfaced as a prominent Israeli jeweler. Her current designs blend natural elements and glass with assorted metals and fabrics to create a rich mosaic and therefore limited edition pieces. The materials used were glass beads, Swarovski crystals, mineral stones, and fabric. The metal was tarnish-resistant and hypo-allergenic.
There were pieces of jewelry for everyone.
 
These chimers were so neat. They work with the sun or any type of light will do, as well.
Lots of unique gifts and fun things…holidays are around the corner.
 
As Kindred Spirits is taking part in a fundraising event that will take place on Thursday, October 18th from 7 p.m. until 10 p.m. at The Annapolis Towne Centre. If you are in Annapolis or passing through, you might want to check it out. Here are the details.
It is the 3rd Annual Taste of The Towne Centre & Fashion Show. It will take place at Great Gatherings which is located at right on the Annapolis Towne Centre. Website? http://www.mygreatgatherings.com. This store is dedicated to the art of celebrating, with the following motto:
Take a peak at a couple of their showrooms:
The fundraising event will have tastings from the Town Centre restaurants, fashions by the Towne Centre fashion retailers, and a silent auction, including gift certificates, jewelry and much more!. There will be music, pool and game tables open, plus wine and beer.
Tickets are: $30 in advance or $35 at the door. You can purchase tickets from As Kindred Spirits, Great Gatherings or by visiting http://www.friendslhs.org.
100% of proceeds go to the Light House Homeless Prevention Support Center located at 10 Hudson St. in Annapolis, MD. The mission of this non-profit is “to help rebuild lives with compassion by providing shelter and services to prevent homelessness and empower people as they transition toward self-sufficiency”. The Light House is both a facility and a program. More info? Please visit http://www.annapolislighthouse.org.
Have a great time!! Talk to you later.
 From As Kindred Spirits
October 16th, 2012
Congratulations are in order to Chef Doug Ruley, formerly Head Chef of Bluecoast Seafood Grill in Bethany Beach. SoDel Concepts, owned by acclaimed Chef, Matt Haley, has announced that Chef Dough Ruley will be the new Corporate Chef of the restaurant group.
Chef Ruley will be in charge of overseeing all of SoDel Concepts’ restaurant kitchens, currently 6 in total. He will also manage the food and menus from SoDel’s catering company, Plate Catering. Responsibilities will include supervising all kitchen staff, creating and updating menus, and delegating which items will be prepared for special company events.
Originally from Elkton, Maryland, Doug became enamored with food and the kitchen at an early age. Whether helping bake a birthday cake or preparing live blue crabs, he was up for the challenge. Summers were often spent helping his grandparents tend to the garden, live stock and the smoke house on their farm. Doug attributes his passion for food to days of shucking corn and picking beans, building the foundation of his career.
Shortly after graduating from high school, Doug began working in local restaurants including celebrated Newark, Delaware eatery, Jude’s Diner. After training in a Rehoboth Beach restaurant kitchen the following summer, Doug decided to pursue his natural talent and go to culinary school, something Jude herself had been pushing for.
Doug graduated at the top of his class in 1996 from Johnson & Wales (Rhode Island). Julia Child gave the commencement speech. Immediately after, Doug accepted a position as Sous Chef at The Melrose Club in Hilton Head Island, SC. After a year, Doug moved back to Elkton and was hired as a line cook at then un-opened restaurant, Iron Hill Brewery. Five years later he was promoted to Executive Chef and Operating Partner of Iron Hill, which now has over 8 locations. While at Iron Hill, Doug produced several “Best of Delaware” awards, with a string of five “Best Restaurant” awards in a row. After10 outstanding years with Iron Hill, Doug and his wife decided for a change and moved to the beach, signing on with Matt Haley and SoDel Concepts as Head Chef of highly acclaimed restaurant, Bluecoast.
Of his employer, Ruley states that Haley and the SoDel team are “pioneers” in the culinary field in Delaware. “Working with Matt has been the most rewarding years of my career. His wisdom and leadership brings out the best in his employees.”
Doug credits his success to the tremendously talented people he has worked with throughout his career, and to his family, for being understanding of the vigorous nature of the culinary world. He currently lives in Fenwick Island, Delaware with his wife, Lisa, and their three children.
About SoDel Concepts:
SoDel Concepts was founded by Chef Matt Haley. SoDel Concepts was named to the 2009 Inc. 500, which lists America’s fastest-growing private companies. The group’s restaurants include Fish On! in Lewes, Lupo di Mare in Rehoboth Beach, Bluecoast and Matt’s Fish Camp in North Bethany Beach, NorthEast Seafood Kitchen in Ocean View and Catch 54 in Fenwick Island. Matt Haley and co-owner Scott Kammerer also own Haley-Kammerer Consulting, a hospitality management company that provides management and consulting services for businesses such as Troegs Brewery & Kitchen, James Street Tavern, and Premier Wine & Spirits in Wilmington, Delaware. Others include Que Pasa in Dewey Beach, Fins & Claws restaurants in Rehoboth Beach. Sports at the Beach in Lewes and Waterman’s in Ocean City, Maryland. For more information, please visit http://www.sodelconcepts.com.
Note: You can access directly all of SoDel Concepts restaurants, including Plate Catering, on AboutMyBeaches, by a click on their individual links or on SoDel Concepts. Don’t forget to check Global Delaware, as well. See what this non-profit is all about.
October 16th, 2012
Ice cream aficionados will all agree; it is never too chilly for ice cream. It is my downfall. I love it any time of the year. I also do not discriminate. From a Frosty to homemade ice cream….an addiction, I would say.
Remember how gorgeous it was on Sunday at the Delaware Beaches? Well, I took off with Michael to Hopkins Farm Creamery which is located at Green Acres Dairy Farm at 18186 Dairy Farm Rd. You cannot miss it because it is at the intersection of Rt. 9 and Dairy Farm Rd. Tel. 302-645-7163. Website? http://www.hopkinsfarmcreamery.com. Green Acres Dairy Farm has been owned and operated by the same family for 4 generations.
Michael and I were looking for seasonal flavors. The first thing I saw was a lady carrying the biggest ice cream cone. Two flavors; Cappuccino Delight and Butter Pecan.
You will find so many flavors. Plenty of Gluten Free Flavors, as well. They are well marked.
A triple scoop of Pumpkin Pie.
A double scoop of Cappuccino Delight.
Michael and I agreed; the flavors were defined. The Pumpkin Pie tasted just like that. The same with the Cappuccino Delight. Both were very smooth and not overly sweet, either.
We also took a take out of Chocolate, Banana, Walnut and more of the Pumpkin Pie.
Our private tasting still showed that the Pumpkin Pie was so delicious. Gluten Free too!!
And, the Chocolate, Banana, Walnut was also very well received. The ice cream had the predominant flavor of chocolate with a hint of banana.
Hopkins Farm Creamery is open Sunday through Thursday, from 11 a.m. until 8 p.m. Friday and Saturday, from 11 a.m. until 9 p.m.
Check the website because there are coupons available, plus plenty of information on this most unique farm. You can also find them on Facebook and Twitter.
Have a good one!!
October 14th, 2012
Short and to the point. This pumpkin crab bisque from Big Fish Grill Market was delicious. The two combinations were soooo good. Well seasoned and with plenty of crab meat.
Big Fish Grill is so popular in our Delaware Beaches, along with its sister restaurants; Summer House and Salt Air. Next to Big Fish Grill located at 4117 Highway One (Coastal Highway), they also have their Big Fish Grill Market. You can buy seafood, prepared foods and carry out, as well. Tel. 302-227-3474 or 302-227-9007. Website? http://www.bigfishgrill.com.
Big Fish Grill is also one of those restaurants in Southern Delaware that is a pro is dealing with food related allergies. Say no more, just mention your allergy, in our case, a gluten allergy, and you will be well taken care of. They have an allergy menu, practically for every food allergy, including seafood.
Today we saw in their marquee that they had Pumpkin Crab Bisque. We bought a quart. Then, I decided to go the extra mile and get fresh crab meat. This soup is also being served at the restaurant this time of the year.
The soup had plenty of crab meat in it. I just wanted to garnish it with a bit more and sprinkle it with Old Bay. It was fantastic. No other words to describe.
Big Fish Grill holds Cooking Classes. Next Saturday, October 20th, will be the next one. They will have the class as long as they have 10 people or more. The classes are very popular and I have attended one of them. It was a lot of fun and a way to see a restaurant from the inside out.
Part of the class will the whole fish cutting demo. Fidel was holding the fish.
I decided to volunteer….it was harder than it looked.
The class is $75 per person and you need to pre-register by calling the above mentioned telephones. They start promptly at 10 a.m. Please visit http://www.bigfishgrill.com/classes-a-events.html, for further information and for the rest of the cooking class schedule.
Note: The Pumpkin Crab Bisque is not Gluten Free.
Have a great one!!
October 13th, 2012
It is a special time of the year for us, the residents of the Delaware Beaches. It seems like on this Second Season we have the Beaches all to ourselves. I took a drive late in the afternoon to check out the Cape Henlopen State Park. Specifically, I wanted to find out what was going on in October. The Seaside Nature Center offers programs for the whole family, including birdwatching, lectures on nature, seaside seining, hiking and biking. The Park offers the ocean, the bay and plenty of water sports.
Until November 30th you will have to pay to get into the Park. It is $4 for in-state cars and $8 for out of state cars.
The Seaside Nature Center is located inside the Park at 15099 Cape Henlopen Drive, Lewes, DE 19958. Tel. 302-645-6852. So….if you are visiting, this is what’s going on:
Note: All programs meet at the Seaside Nature Center unless otherwise stated. The Seaside Nature Center is open year round from 9 a.m. until 4 p.m. daily.
On Tuesdays, until November 13th at 8 a.m. – Bird Walks at Cape Henlopen. Explore their birding hot spots with a staff naturalist. Bring your binoculars and field guides. Beginners are welcome, as well.
Saturday, October 13th – Animal Skullduggery at 11 a.m. Investigate what animals do in the Park by examining their skulls, footprints and adaptations. Ages 7 and up with an adult. No fee.
Saturday, October 13th – Lantern Tour of Fort Miles. Fort Miles was a key part of the nation’s coastal defense during and after WWII, and it is listed on the National Register of Historic Places. At 6 p.m. Tour the Fort Miles Gun Battery by lantern light and experience how soldiers defended our coast during WWII. Ages 10 and up with an adult. Limit to 30. Pre-registration is required by calling 302-645-6852. $5 per person. The Fort Miles programs meet at the Orientation Building in the Fort Miles Historic Area.
Saturday, October 20th – Wine, Cheese & Beer Tasting at the Officer’s Club (Youth Camp 3) from 4 p.m. until 6 p.m. Enjoy fine beverages and cheese as proceeds support the Friends projects in the Park. Tickets are available at the Park Office, Biden Center, Lewes Chamber of Commerce, or call 302-858-6127. Note: Your ticket will be your entrance into the Park. $20/person in advance and $24/person at the door. If you would like more information on Friends events, volunteering or becoming a Friend of Cape Henlopen, please call 302-858-6127 or visit http://www.friendsofcapehenlopen.org.
Friday & Saturday, October 26th and 27th and Sunday, October 28th – Please Save this Date because it is the 24th Annual Children’s Fantasy Trail inside the Park. From 6 p.m. until 8:30 p.m. on Friday and Saturday. Sunday, from 6 p.m. until 7:30 p.m. The kids will see their favorite storybook characters, trick or treat for candy and toys, enjoy live entertainment, including juggling, magic, songs and more….Please wear your costumes!! $5 per person, adults and children. Volunteers are needed! If you are interested in being a character or carving the many pumpkins that line our trail, call the Volunteer Coordinator at 302-644-5005, or the Seaside Nature Center at 302-645-6852.
It was almost closing time at the Seaside Center, but I still had time to check some of the exhibits.
Lectures are given in this room. It had some reptiles and turtles.
The osprey cam has closed for the season since the ospreys are gone for the winter. Still, the Seaside Center has a very interesting exhibit where you can see the development of the ospreys as they come back to the Park year after year.
There was a new Seahorse Exhibit.
A Touch Tank offered kids a fun time…they were getting so wet.
 
1,000 gallon tanks with local fish.
I was watching the horseshoe crab. It was moving around here and there; not too fast.
All of a sudden, it turned on its side….
The Seaside Nature Center has a cute store too. I am sure kids go crazy; lots of neat things to buy.
It was closing time…time to go. The sun was setting…the deer were coming out.
Love it!! Talk to you later.
October 11th, 2012
We were hoping that we would be able to have lunch at The Milton Inn. The drive through the Maryland country side was beautiful; the leaves were, definitely, changing. We were also ready for a late lunch or even an early dinner. They graciously welcomed us.
The Milton Inn is located on 14833 York Rd., Sparks, MD 21152. Tel. 410-771-4366 Website? http://www.miltoninn.com Lunch is served Monday-Friday from 11:30 a.m. to 2:30 p.m. Dinner is served Monday-Thursday from 5:30 p.m. to 9:00 p.m. Friday and Saturday dinner is served from 5:30 p.m. to 9:30 p.m. Sunday Brunch is served from 11:30 a.m. to 2:00 p.m. Sunday dinner is served from 4:00 p.m. until 7:30 p.m.
 
Sparks, Maryland, is located 20 miles north of Baltimore. The Gunpowder River runs through it. It is considered a suburb of Baltimore. It is home to the spice company, McCormick & Co. It is also the headquarters of FILA USA.
The Milton Inn is a historic building. It is 272 years old. Since its construction, in 1740, is has evolved over the years. Its walls are so thick; if only they could talk. The building has been a coach-stop for Quakers, a haven for travelers, a school called the Milton Academy. The notorious John Wilkes Booth who was the assassin of President Abraham Lincoln attended the school. It has been a private residence, and a country inn, serving amazing food.
Since 1997 it has been owned by Milton Fare, Inc. The Chef and Operating Partner is Brian Boston.
The Milton Inn is “the only restaurant in Baltimore County to receive the prestigious DiRoNa award, which is the highest restaurant award based on cuisine, service and atmosphere”. DiRoNa stands for Distinguished Restaurants of North America. If you would like to know more about it, please visit http://www.dirona.com.
Looking through the menu we decided on their Lunch Prix Fixe Menu for the day. It just had so many delicious appetizers and entrees. If you would like to take a look at their menu, please visit http://www.miltoninn.com/menu-main.php
A few drinks were ordered, including a champagne cocktail.
We were served warm bread which was just the perfect size. Butter, of course.
For appetizers we ordered the following:
Smoked Salmon Rose, served with horseradish, capers, red onion, and lemon. The toast points were not served since my husband has a gluten allergy. It was perfect.
The Soup of the Day was Black Bean. Condiments were brought to the table. The soup was well seasoned and well received, as well.
I loved my appetizer. Chicken Liver Mousse, garnished with onion rings, chopped eggs and toasted pain de mie.
As our entrees were placed on the table my comment was; they smell soooo good. Anthony, our server said “they taste even better”. He was not kidding. We ate in silence for a brief time enjoying the moment. This is what we had:
Calves Liver with bacon and onions in red wine demi-glace, served with mashed potatoes and fresh vegetables. Cooked medium rare for my husband.
Veal Scaloppine. This was my dish. It had tender medallions layered with spinach, Swiss cheese and prosciutto ham, topped with a rosemary glace and accompanied by a potato hash. Great autumn lunch!!
Our friend had the Roasted Breast of Chicken. It was served with a Shiitake prosciutto Madeira sauce, Jack Tarr potatoes and seasonal vegetables.
Anthony proceeded to tell us what we could have for dessert. Yes, we, definitely, needed some sweet endings to finish such a nice lunch. A little espresso, perhaps?
Of course we ordered:
The Flourless Chocolate Cake. Dense and Decadent.
A traditional Creme Brule was also perfect.
And my double espresso? Just the much needed ending.
If you are from Baltimore, I am sure that you are well aware about The Milton Inn’s reputation. And for those that might be stopping in Charm City….it is the perfect spot for lunch, brunch, or dinner.
Note: Fall Harvest Season Wine Dinner on Wednesday, 10/24 beginning at 6:30 p.m. Check http://www.miltoninn.com/menu.php?page=special. Click on Wine Dinner. Tickets are $110 per person, including tax and gratuity. Available in advance by calling 410-771-4366. It will be an exclusive event.
Please also note that The Milton Inn is sensitive to the customers with gluten allergies.
And Anthony: Thanks a lot for taking such good care of us.
Have a good one!! Talk to you later.
October 9th, 2012
Once in a while I start piling up some of the services that I have used. Word of mouth is such an important marketing tool. I want to pass them on to you. You might need them.
AboutMyBeaches has a Services category on the left hand side of the website. In the past few years I have put them there for your use; from design services to collision services.
One day my garage door was stuck. It ended being something very simple but Precision Door Service, which I had used in the past, was at my house in no time. Telephones: In Delaware, please call 302-429-1992. In Maryland, please call 410-372-4852. Toll free? 800-New-Door. Website? http://www.mynewdoor.com.
The owners of KitchenTune-up are Ron Reichert and Bob DiToto. They have been in the kitchen cabinet business for many years. They specialize in custom refacing, custom cabinets, wood reconditioning and when they say they are going to be there; they are on time. They guarantee their estimates and their work. They are located at 37169 Rehoboth Ave., Henlopen Sq. in Rehoboth Beach. Tel. 302-227-5544. Website? http://www.kitchentuneup.com.
Again, I had some minor repairs on my kitchen cabinets and drawers and they were able to fix them at a very reasonable cost.
Computers!! Tim Bixby has been in the computer business for quite some time. His new computer services company is called Shore Bytes. It is located at 26412 Broadkill Rd., Milton, DE 19968-2955. Tel. 302-448-4302. Website? http://www.shorebytes.com. You can also find him on Facebook. Email him to info@shorebytes.com.
For years I have used Tim for computer services. He specializes in tune-ups, installation, virus removal, or, you can do like I did and buy a computer through him. Tim looked at my needs and gave me several options. Installation was part of the cost of my new computer. Please note that Shore Bytes services from Ocean City, Maryland to Dover, Delaware.
Most of the time I use BWI airport in Baltimore, Maryland. But, when I use the Philadelphia Airport, then, an airport valet service makes it so much easier. Pacifico Valet takes you in your car and drops you off at the airport. Upon arrival all you have to do is call them and they will pick you up in your car.
Pacifico Valet is located at 6715 Essington Avenue at the Philadelphia Airport Auto Mall. Tel. 215-492-0990. Website? http://www.pacificovalet.com.
If you are driving north on I-95 you will get off on Exit 10….check the website above mentioned because directions are there. Very easy to get to. No reservations are necessary.
Please note that during the holidays you should give yourself some extra time.
Those are my tips for today…talk to you later.
 
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