January 14th, 2014
The Delaware Beaches are a culinary destination!! We have all the necessary ingedients to make cooking a success…we just need the chefs that can lead us on that path. Here are some of the cooking classes and demos that are coming up. If you are wintering in Coastal Delaware, check them out.
This post is all about cooking….I mean learning to cook. “If a pot is cooking, the friendship will stay warm.”
NAGE – This is a very popular restaurant in Rehoboth Beach, located at 19730 Coastal Highway (Rt. 1). Tel. 302-226-2037. Website? http://www.nagerb.com. Click on Cooking Classes. The following classes are on the schedule: They begin at 9 a.m. until 1 p.m.
Healthy Cooking Class on January 25th.
Slow Cooking Class on February 15th.
Low Country Cooking Class on March 15th
Nage Classics Cooking Class on April 12th
BIG FISH GRILL – Located at 4117 Highway One. Tel. 302-227-9007. Website? http://www.bigfishgrill.com/classes-a-events.html. I have attended one of these classes and they are so much fun. The classes feature menu items from Big Fish and Summerhouse. Be prepared to participate. Don’t be afraid. Attending this class will give you the opportunity of seeing what Big Fish looks like from behind the scenes. There will be a whole fish cutting demonstration, as well. The classes are $75 and you must register in advance. Time? 10 a.m. until 1 p.m. Special requests are accepted. Group/theme/private classes are available.
The doors will open at 9:45 a.m., giving you the chance to have coffee and to meet the chef.
January 18th, February 1st and 15th, March 1st, 15th and 29th, April 12th and 26th, and last one will be on May 3rd.
STINGRAY SUSHI BAR & ASIAN LATINO GRILL – Located at 59 Lake Avenue in Downtown Rehoboth Beach. Tel. 302-227-6476. Website? http://www.stingrayrestaurant.com. Learn How to Roll Sushi!! $45 per person. For tickets and more info., please visit the website. Classes will be from Noon until 2 p.m.
February 23rd, April 27th, and May 18th.
ABRA…CA…DINNER!! – Chef Kris will be holding these classes in her own kitchen. Size of classes range from 6 to 8 students, depending on the topic. Each hands-on class will last 90 minutes to 2 hours. The cost is $55 per class, special topics will require an add-on charge. Driving directions and anything may need to bring along will be sent to you by email ahead of each class.
For further info., please call Chef Kris at 302-228-6125 or email her at chef@abracadinner.com. Website? http://www.abracadinner.com/classes.html. Purchase 4 classes and receive a complimentary fifth class, valid for use within 6 months, where space permits.
January 25th – Soups for You!
February 1st – Chili Duet with World’s Best Cornbread
February 8th – Cooking Under Pressure
February 22nd – One Pot Wonders
March 15th – Roll’em Up
March 22nd – Apps in a Snap!
April 5th – Eating the Rainbow
April 12th – Let’s Slaw Down!
May 3rd – Viva Italy!
REHOBOTH BEACH MUSEUM -SOUPER SATURDAY on February 1st at 4 p.m. with Denise Clemons, Cape Gazette columinst of Cape Flavors will present 2 prepared delectable soups and will stage a demonstration of a third. For fun and for better tasting the Museum is suggestion you BYOS (bring your own spoon). Admission is free, just bring a non-perishable food item for the Food Bank of Delaware. The Museum is located at 511 Rehoboth Avenue. Tel. 302-227-7310. Website? http://www.rehobothbeachmuseum.org.
FOOD-LORE – The Museum presents Ed Okonowicz Folklorist and Storyteller on February 7th and 7 p.m. The discussion, Food-lore, from scrapple (my favorite) to muskrat shares proof of what we eat tells much about our regional identity as well as, our family history. Mr. Okonowicz offers an insight to Delaware’s food lore in a power-point presentation and conversation with his audience.
For admission to this event, participants are asked to bring a non-perishable item for the Food Bank of Delaware. Reservations are required by calling 302-227-7310. The Rehoboth Beach Museum is located at 511 Rehoboth Avenue next to the Visitors Center. Parking is available and the Museum is handicapped accessible.
On March 7th at 7 p.m. the presentation at the Rehoboth Beach Museum will be THE FRENCH CHEF, JULIA CHILD FRENCH CLASSICS. This PBS video will be shown at the Museum. It is unlike anything ever seen on t.v. before. As Julia herself said, “If I can do it, you can do it…Bon appetit!” This video is part of a special collection of six original black and white episodes from the 1960’s.
NORTHEAST SEAFOOD KITCHEN – One of Matt Haley’s restaurants located at 29 Atlantic Avenue in Ocean View, a few miles west of Bethany Beach. Tel. 302-537-1785. Website? http://www.northeastseafoodkitchen.com. This will be a cooking demo with Chef Ronnie and Chef Doug. It will be January 22nd from 6 – 7 p.m. The cocktail hour begins at 4:45 p.m. until 6 p.m.
For many the best part of the day is having breakfast. These two chefs will take you on a breakfast journey by demonstrating the art of making House Breakfast Sausage, Biscuits & Gravy, Waffles, Omelets, and Breakfast Cocktail!
For tickets and more info., please call the above mentioned telephone. Or email ronnie@sodelconcepts.com.
PAUL CULLEN – A NIGHT IN ITALY – COOKING DEMO, WINE TASTING, CONCERT – Tune Your Palate is the creation of Paul Cullen. He is a consummate performer and has a passion for cooking…Italian traditional cuisine, just like his Grandma taught him. March 2nd at Spice and Tea Exchange in Downtown Rehoboth Beach at 10 Rehoboth Avenue, at 6 p.m….$55. You can purchase your tickets by visiting http://www.paulcullenguitar.com.
And…remember: “A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger’s end.” walter savage landor
April 2nd, 2010
I took off with Paula last Monday and we drove, north, in the State of Delaware. Thank God I went with her because she is a native of the State and knows the ins and outs of all roads in the state, especially Wilmington and adjacent towns.
One store that I have been meaning to visit is called Everything but The Kitchen Sink. I have been on their e-mail list since last year when I saw that they were offering a gluten free cooking class.
When I started this blog, I really wanted to visit the places I was going to be blogging about. It is the only way to really express my honest opinion. It, definitely, is my judgment.
The Kitchen Sink offers a unique shopping experience. It is one of those must stop shops for everything; the store lives up to its name.
The Kitchen Sink is located at 425 Hockessin Corner, Hockessin, DE 19707. The Tels. are 302-239-7066, or 800 731-7066. The website is www.thekitchensink.com. The owner is Missy Lickle, but I did not meet her. I met Suzanne Edgar, who is the Manager. I told her that I wanted to write about the store and she graciously told me I could wander around and take pictures, as well.
The Kitchen Sink is in the Brandywine Valley, minutes away from Centreville, Greenville, Winterthur and Longwood Gardens. This area is called Hockessin and even though it is a little bit of a trip for us here at the Delaware Beaches, it is not a bad drive and definitely, a change of scenery. Driving time is about 1 hour and 45 minutes. Hockessin is in New Castle County, Delaware and its chief industry is mushroom farming.
The Kitchen Sink opened in 1977, when its owners purchased an old hardware store that had stoned walled bins for grain and coal storage. Since those days the store has grown both in size and popularity. It has a second floor loft, where railcars were onced winced up to dump the coal below.
The store looks beautiful. On the first floor you will find the bridal and gift registry; beautiful china, crystal, silverware. Not only for the bride, but for yourself, as well. Crisp linens for the table, kitchen gadgets; everything you can imagine to prepare a fabulous meal.
On this first floor, it is also where you will find their “kitchen”. Yes, they offer cooking classes. The second cooking class will be Monday, April 12th at 6:00 p.m. and the cost will be $60.00. Please call the above telephone number to reserve your spot. This class will be Journey to Asia, which will include exotic dishes made just for you by their local chef, Nanek Oei, who is back from Indonesia. The menu for that class will consist of Pumpkin & Coconut Milk Soup, Crab Meat Fried Rice and Crispy Wontons with Ground Pork and for dessert you will learn to make Tapioca Pears with Bananas in Coconut Milk. Please check the website above mentioned because you will be able to see what a beautiful website they have and read about their story. A schedule of cooking classes and events is also posted on the website.
On Thursday, 4/8 from 10 to 6 p.m., Friday, 4/9 from 10 to 5 p.m. and on Saturday, 4/10 from 10 to 3 p.m. there will be a Silver Restoration Event. You may bring your silver for a free estimate on repairs. Silver, brass, copper, pewter, nickel and gold are all professionally restored. More info? Please call 302-239-7066.
On the second floor of this special store is a corner just for children. You will find Christening dresses, silver baby cups, stuffed animals, puzzles, games and wind-up toys.
Another corner will be one designated for personalized stationery. A wide selection for every occasion. An InScribe calligraphy machine will be able to turn an ordinary invitation to an extraordinary and unforgettable one.
The Bed and Bath coner is especially popular at this time of the year since a bedding sale is under progress until 4/3. Pamper yourself with a soothing sachet, slippers, or an elegant pillow. Or, maybe fine soaps, lotions and body oils.
Looking for garden gadgets, pottery and whimsicals for your yard? It is also found upstairs, at the Kitchen Sink.
So many beautiful things for the home. A wide assortment of rugs were hanging from the railings.
So, if you are looking for something special or just a relaxing way to spend a day, visit this store. You will definitely find something to lift your spirits here; indulge, spoil.
Have a great Easter Week-end!! Enjoy the weather…Talk to you later…
January 23rd, 2010
One of the nicest things about the second season, here at the beaches, is the laid back attitude we all get. Not lazy but really relaxed because it is quiet; being able to park anywhere, and no waiting lines, it’s such a treat. Don’t get me wrong, I love the visitors to our beaches and the energy they all project, but at this time of the year, I am really enjoying this.
You know, “Cooking is like love. It should be entered into with abandon or not at all.” By Harriet Van Horne.
With that in mind, the Usual Suspects, signed up for a cooking class at Big Fish Grill. I wrote about this very popular restaurant back on December 11th. You can click on the left hand side of this blog, on that particular month and scroll down to that date in order to see it.
Inside Big Fish on our way to Cooking School
Big Fish Grill is located on 20298 Coastal Highway, Rehoboth Beach, DE 19971. Tel. is 302-227-9007. The website is www.bigfishgrill.com.
The Usual Suspects above mentioned are a group of my friends that are ready to do anything on a moment’s notice. Debbie, Roberta, another Debbie and Brennan have accompanied me kayaking, to breakfast at Crystal in Rehoboth Beach, and to Liquid Assets in Ocean City, Maryland.
Besides being good friends, we all have a strong interest in food and decided to go to this class, make the best of it, learn, and savour every mouthful of the coming feast. And, that’s exactly what we did.
A busy kitchen with Expediters
Big Fish Grill is one of those restaurants that is busy all the time. Summer season, second season, hurricane season, nor’ easter season, you name it; no rest for this group. I like it best in the fall and winter. Susan, their manager, said today, you can kick back in their casual atmosphere and the restaurant is more subdued. In the summer it is busy. People coming and going; enjoying their food and out the door to explore whatever the beaches are offering.
Big Fish Grill has been offering cooking classes and they have been well attended. Today’s class had about 22 people. Some of them had already been to these classes in the past year.
Our Chefs were Marcus and Joe. Susan was non-stop. She knows every aspect of the restaurant and its food preparations. They would attempt to give us the ins and outs of a very well run and organized operation; their techniques and suggestions.
Marcus on the left and Joe on the right
We all gathered in the main part of the restaurant and had coffee and baked goods. The agenda was as follows: An introduction, with a tour of Big Fish Seafood Market and the proper fish cutting technique. It was harder than I thought, but Fidel made it look so easy.
Fidel and the Red Snapper
Learning to Fillet Fidel's Red Snapper
We entered the seafood market where already every fish was perfectly displayed for the week-end. The only fish that is received frozen is the Chilean Seabass since it comes from Chile. Everything is made in-house with the exception of the candied nuts that go into some of their salads. Spices and dips are available for purchase. A favorite of mine is their smoked fish dip.
Ready to Go Items at the Seafood Market
Then, the appetizer demonstration with a Tuna Tartar with a Crispy Chip, Oysters Rockeffeler and an Arugula Salad with Lemon Thyme Vinaigrette. Heaven was near.
Marcus ready for Tuna Tartar
Ready for Oysters Rockefeller
A discussion of pairing wine with food and cheese; then a wine and cheese tasting. Susan told us that Big Fish wants to offer wines that complement a meal. They are not looking for mark-ups. Some of the ones sampled today were the Sauvignon Blanc called Saint Supery from the Napa Valley. A Chardonnay called Natura from Chile. A Cabernet called BV from the Napa Valley that was one of their heavier reds. And, a Pino Noir called Carmel Road. She suggested drinking the wine with cheese and enjoy the sensation it would produce. One of the cheeses that I really liked was called Morbier. This is a semi-soft cow’s milk cheese from France and it is named after the Village of Morbier in Franche-Comte in Eastern France. The color is ivory; it is soft and slightly elastic. You can recognize it by a black layer of tasteless ash separating it horizontally in the middle. Aging time for this cheese is 45 days to 3 months.
Susan explaining wines
Wine & Cheese Tasting
The entree demonstration was the culmination of the class with 4 dishes; Mojito Marinated Snapper with Pico de Gallo. Yes, that was the fish I fillet. Citrus Rubbed Salmon from the Summerhouse menu, Pan Seared Rib Eye with Horseradish Cream and the ever popular Big Fish Mashers. All fantastic dishes that were quickly devoured.
Mojito Marinated Snapper with Pico de Gallo
Citrus Rubbed Salmon
The sweet ending was sinful. At the beginning of the class, Sandra made the brownies from scratch so they would be ready for dessert. Sandra also handles the crabmeat for Big Fish. Can you believe this restaurant uses 600 lbs. of crabmeat per week in the summer?
Sandra preparing the Brownies
Sweet Endings at Last!!
Big Fish Grill said that they are passionate about creating consistently good food everytime. They will tweak, improve, and develop recipes that will keep us asking for more. Their commitment to superior quality of ingredients, a dedicated staff and a friendly disposition made us really enjoy this day.
Gracias a Sandra y a Fidel por su ayuda en este dia. Los “brownies” estaban deliciosos y aprendi como limpiar el pescado. Buen maestro, Fidel.
Note: Please check the website for more information. The schedule for the 2010 Cooking Classes is posted, as well as information on their other restaurants; the Summerhouse in Rehoboth Beach, the Big Fish Grill on the waterfront in Wilmington. Soon, another restaurant will be unveiled; Firestone, also on the waterfront in Wilmington. Be on the look-out.
The information on Morbier was taken from http://en.wikipedia.org/wiki/Morbier_(cheese).
We were given all the recipes taught in this class. As soon as I make some of them I will share them with you. And by the way, the following are some of the kitchen gadgets that you should not live without.
The Essentials
Robot Coupe is a Hand Mixer
A Couple of Blenders will Do
Well, this post was a long one but how else could I have described it? See you soon….
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