Love visiting restaurants on a Wednesday, here at the Delaware Beaches. A little quieter. Even though we are now in our second season, Southern Delaware Beaches are year round resorts. Long gone are the days when sidewalks were rolled up at the end of Labor Day.
My motto is Good Food, Will Travel. Our beach towns are close to one another so in my view it is no big deal to have dinner in any given town.
Our pick this week was One Coastal, 101 Coastal Highway, Suite 6, Fenwick Island, Delaware. 302-537-4790. You can make reservations through the website and check their menu by visiting:
We sat at a cozy table for two and Ryan was our server. Jess, the Manager came to greet us and I told her I was looking for that delicious pork chop they used to offer. I really did not need to read the menu. I knew exactly what I wanted. But first things first.
I ordered a Tito’s and soda with a twist. Ryan told me they did not have Tito’s but they did have Rocktown Vodka. Made also out of potatoes before Tito’s popularity. Made in Arkansas. That drink was awesome which then I proceeded to check their website http://www.rocktowndistillery.com
Started with their Beet Salad…Baywater Farms Golden Beets and Gooseberries. Candied pumpkin seeds, blue cheese and the maple vinaigrette dressing were all perfectly synchronized?
Although it has been warm at our beaches this is Chicken and Dumplings Season. Those slippery dumplings are so delicious. Look at that photo. Their wheat dumplings were very well received and the pickled onion for a surprise flavorful addition. Love the photo.
All I can say is that 2 or 3 people could have shared my Sorghum Glazed Heritage Breed Pork Chop. I almost for forgot to take the photo as the expectation increased. Bacon braised Earl View collard Greens, Bay Water sweet potato puree, Lions Mane mushrooms, which are full of nutrients, and green peppercorn au poivre. Cooked as per the chef’s suggestion of medium rare.
It looked so good and tasted even better. A new twist to their old pork chop.
The desserts looked great but we were taking doggie bags home. Maybe next time.
Jess, the Manager, told me the outdoor seating will be looking great for next season.
I very much enjoyed talking to her. Hi Jess??
AboutMyBeaches is on Facebook and Instagram
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Southern Delaware and its restaurants!! You find them up and down the coast line. I always say “Good Food, Will Travel”. The Flying Fish is located at 300 Coastal Hwy. in Fenwick Island, Delaware. From Rehoboth Beach, where I live, it is only about 20 minutes. Depending on the time of the day and the season it could be more.
Right before you get to the intersection of Rt. 54 and Coastal Highway the cluster of red buildings is called Village of Fenwick Shoppes. You have arrived then!!
Reservations are a must for dinner. The restaurant is small. Tel. 302-581-0217. Have in mind that it is worth going.
I am trying to catch up with the restaurants before Memorial Weekend arrives. It is the official opening of the summer season. This year promises to be a very busy one.
I was dying for some Sashimi. It is my favorite. For some, having raw fish is not their thing but The Flying Fish has plenty for everyone.
I started with a Seafood Ceviche of squid, octopus, crab, scallop, fish and shrimp. It was served on a bed of greens. After eating the ceviche I asked our server if I could have some of that ginger dressing and it was perfect!! That ceviche was marinated in just enough of sesame line ceviche oil to give it a very light and tasty flavor. My friend, Sharon, decided to get the Gyoza Dumplings with a homemade dipping sauce. The Gyoza is a thinner dumpling wrapper and more finely chopped stuffing. Delicious, by the way.
I got the Sashimi Sampler which usually has the chef’s choice but since I love sashimi scallops I asked if that could be included and they obliged. Everything tasted so fresh. Loved it.
If you see on my plate there is wasabi. Well, in reality what it is usually served at sushi restaurants is horseradish that has had coloring added to it. It is strong, almost too strong and it really takes away from your rolls and fish. Fresh Wasabi is amazing. It has a slight sweetness to it. It is an expensive delicacy and most restaurants add a couple of dollars to your dish. Please try it and you will taste the difference. Where have you been all this time? Haha
Sharon’s roll was a the Mexican. It is a roll that has been around for a long time. Topped with crab meat.
As you can see, she also ordered fresh wasabi.
It was a nice dinner. Time to catch with a friend. And off we went to drive around Bethany Beach and tour Rehoboth Beach’s neighborhoods at night.
Have a great weekend. Remember that AboutMyBeaches has its own Facebook Page. Let me know how the Flying Fish was. Thanks.
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I call it the Art of Wining and Dining. There are 5 elements that are key to food presentation. There is color, shape, texture, arrangement, and garnish. Using the best local ingredients is a must.
First time this summer, just last week, we went to Our Harvest located at 1106 Coastal Highway in Fenwick Island, Delaware. They are open 7 days per week. There is parking and they accept reservations. Awesome!!
Even though we decided to eat inside, the outdoor seating on these trying times was very cute and complemented the restaurant’s aura. Inside the restaurant is very spacious and tables are placed according to the new regulations.
I knew what I was going to eat. They have a chicken that is to die for. It is a shareable dish but think about it, you can take the leftovers home. We had enough for 2 extra dinners.
Doesn’t it look amazing? Believe me, it is. Usually people don’t go to a restaurant to eat chicken but at Our Harvest this is a very popular dish. Even a signature dish I would dare to say.
This chicken is called the Whole Amish Air Chilled Chicken. It is Arnold Palmer brined, and wood fired with lemon and rosemary. An explosion of flavors.
Baywater Blistered Shishitos, sambal butter and sesame salt. I have always been told that in a group of Shishitos there is usually a hot one. I have yet to found it. Also a shareable Small Plate.
Baywater Farms Stuffed Squash Blossoms. Got great reviews and the squash blossoms were crispy and stuffed with ricotta, local crab meat, and creamless cream corn.
This is the Grilled Calamari with charred bead, and warm tomato bagna cauda. To tell you the truth, they were not the favorites. A little overdone and probably I would have preferred olive oil, capers and garlic.
This was another winner. The Crispy Rice Flour Soft Shell, paprika aioli, pea shoot salad, and a celery seed vinaigrette. Nice size soft shell and delicious combination of flavors.
Our service was perfect. We had enough time to talk and there was no rushing us.
If you have the opportunity to go to the restaurants that are in all our beaches, please do so. It is not a long drive. My motto? Good Food, Will Travel.
Have a great week. Enjoy the Season!!
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I big shout to Doggies at The Beach for taking such good care of my little Diva, Miss Addy. Doggies at the beach is a 3,500 square foot indoor, cage free doggie day care. It is Miss Addy’s home away from home. While visiting Doggies at the Beach she met Santa. I know what her expression is telling me, but I am glad she went along with the program. Doggies at The Beach is located at 18806 J. Williams Hwy. in Rehoboth Beach. Tel. 302-644-8200. They have 24 hour human supervision and even web cams so that you can follow your precious pooch. Grooming is also available. They are on Facebook, as well. Check them out because they are always hosting events and very much involved in the community. Jim and his staff are very caring and obviously they love dogs!! Please visit http://www.doggiesatthebeach.com.
This would be a great stocking stuffer for your dog. Your pooch will love these Tail Bangers made with whole wheat flour, rolled oats, eggs, canola oil, fresh ground peanuts, honey, cinnamon, with a vanilla yogurt coating. Tail Bangers are made in Millsboro, Delaware, about 1/2 hour from Rehoboth Beach. The company has gone big, a success story. I have not visited but can’t wait to do so. You can find Tail Bangers at Doggies at The Beach, Candy Kitchen, Pet Stores in the area and even the UPS store at the Safeway Shopping Center. I took them as a gift to my friend’s dog, Dale, in Bluffton, South Carolina and they were a big hit. So, I decided to try them myself. They smell so good. I took a bite and they were not bad at all. After all they are made with all natural ingredients. Tail Bangers is located at 24546 Betts Pond Rd., Millsboro, DE 19956 You can find them on Facebook and Twitter. Website? www.tailbangers.com.
Another great stocking stuffer for those that love to cook and for your favorite foodies are these Sea Salts made right here on the coast by SoDel Concepts. There is the Bay Spice, the Summer Lemon Zest, and the Black Pepper Fennel. You can get these salts at any of SoDel Concepts Restaurants from Lewes to Fenwick Island. For the locations of the restaurants, please visit http://www.sodelconcepts.com.
Another perfect gift….a book, the perfect companion. Truddi Chase was from Maryland. Her story was made into a movie years ago, base on her first book When Rabbit Howls. The movie was called Voices Within: The Lives of Truddi Chase. It was an autobiography about her experiences after being diagnosed with dissociative identity disorder. Truddi was interviewed by Oprah. Her story is a fascinating one of survival after been sexually abuse from age two. She coped by developing 92 personalities. She never integrated them so she lived with them all of her life until she died in 2010. Her second book has just come out thanks to her daughter, Kari, who lives in Lewes. This second book is more whimsical. All art work is by Truddi and the different personalities. The name of the book is The Creature of Habit. You can get it at http://www.truddichase.com
“Those who are happiest are those who do the most for others.” booker t. washington
With that quote I begin my post by reminding you that Delaware is a Small Wonder with a Big Heart. Fundraising events happen all year round, but it seems that as the Second Season takes hold of all of us living in Southern Delaware, we set records for fundraising. It is incredible the amount of money raised to help others.
I got an invite to a Kick Off Party for the Southern Delaware Wine, Food and Music Festival which will take place on Saturday, October 17th (noon until 4:30 p.m.) at Independence Hall located at 23767 Samuel Adams Circle in Millsboro, Delawared. Even though the address is Millsboro, it is, actually, closer to the beaches.
The Kick Off Party took place at (a)Muse on Baltimore Avenue in Downtown Rehoboth Beach, on Thursday, 9/17. My friend, Susan DiMondi came with me to see what all the commotion was all about.
Let me tell you a little about What is Going On…
This event is being billed as the “ultimate wine, food and music event on DelMarVa”. It will be hosted by former Bad Company bassist, now food, wine and music aficionado, Paul Cullen. It will be a fun and refined afternoon of food, beer and wine samplings and pairings, cooking demos, and a great musical line-up.
This is a benefit for Rotary’s Global Polio Eradication Initiative and Lewes-Rehoboth Meals on Wheels.
This is an inaugural SoDelFest. The culinary Theater will host the chef showcases/demos, where you will find Neil Fuentes, The Singing Chef and Food Rewrapped Champion and 5 of our top local chefs including: Hari Cameron, Lion Gardner, Doug Ruley, Ronnie Burkle and Sean Correa.
The festival will also offer wine and food pairings with 13 local restaurants including; Abbot’s Grille, Bluecoast, Seafood Grill, Bramble and Brine, Cultured Pearl, Grandpa 9Mac), JD Shuckers, Lupo’s Italian Kitchen, Michy’s Relaxed Dining, Nage, Palate, Semra’s, Summerhouse and Touch of Italy.
You will be able to experience the Man Cave….don’t worry we are all welcome for cocktails, a raw bar and Cigars! Join Rob Bagle from Bramble & Brine and representatives from Wigle Whiskey, Dad’s Hat, Benromach Scotch, George’s Bloody Mary Mix (a new local favorite from Berline, Maryland) and 16 Mile Brewery. There may just be oyster shooters there!
30 wines will be offered by Teller Wines and the distributors for pairing and additional tastes. Dogfish Head and Mispillion Breweries will be pouring their fall favorites at the bar!
There will be 2 special wine education seminars in the Wine University; Mike Zygmonski (Level II Sommelier, Sodel Concepts) will present a blind tasting and John McDonald (Wine Columnist, Cape Gazette) will present Wine 101 for anyone who wants to learn about the art of Wine Tasting.
General Admission tickets are $75 and there is a VIP upgrade that includes two special tastings at 95+ point wines and exclusive cheeses and a seat on-stage during one of the chef showcases. The press is invited at no charge with advance notice. Please visit http://www.sodelfest.com
Presenting Sponsor: Ocean Atlantic Companies
Major Sponsors: Schell Brothers, Sysco, SoDel Concepts, Coastal Style
Sponsors: Good Clean Fun Life, Sposato Family Vineyards, Active Adult Realty
Event Chair is Stacy LaMotta
Event Coordinator is Carlene Roche
Volunteer Coordinator is Meg Gardner
Arriving at (a)Muse Susan and I were invited to taste some of the wines offered by Sposato. For 6 years the Sposato Family researched, studied and visited South America. In 2012 the family purchased their farm in the heart of Argentina’s wine country, Mendoza.
Based on their 23 years of experience in working with land, soil irrigation and plants, by running their top rated landscape company, Sposato Landscape Co., they saw this as a great opportunity to further their experience in the agriculture industry. The farm was purchased as virgin ground. A new irrigation system, electric and other improvements have been installed with more to come.
The farm is 250 acreas located in the foothills of the Andes Mountains, 3,000 ft. above sea level. Sposato Family Vineyard has some of the best and most popular wineries in Argentina as neighbors. The farm is located between two notable wineries, Bodega Septima and Vina Cobos by Paul Hobbs with more just around the corner.
We tasted 2015 Chardonnay. This fruit focused Chardonnay has an attractive color with aromas of tropical fruit, apples and peaches. Also a 2015 Sauvignon Blanc, from their prize winning high elevation vineyards has aromas of grapefruit, passion fruit, herbs, species and orange blossom notes that are persistent through the finish. The 2013 Reserve Cabernet Sauvignon has intense red with blue shades. Another one was their 2013 Reserve Malbec…intense violet color, typical of Argentine Malbec. And the 2014 Malbec had deep purple color, with high intensity of black fruits, raspberries and violets. Please note that you can get the wines in the Rehoboth Beach and Lewes area.
A presentation was given by all of those that are involved and making sure that this will be an unforgettable event.
Stacy LaMotta, Event Chair
Paul Culen, Host
Lion & Meghan Gardner, Blue Moon
Hari Cameron, (a)Amuse
Paul Cullen entertained us while we tasted delicious offerings by Blue Moon, Nage, and (a)Muse.
So what are you waiting for? Call your friends, pass the word, share in social media and get ready to have some fun!!
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One Castal has just celebrated one year!! For my friend, Shelley, and I it was a new find. The restaurant is located at 101 Coastal Highway (Rt. 1) in Fenwick Island, DE 19944. Tel. 302-537-4790. Website? http://www.onecoastal.com
We had heard a few people talking about it and everything they said was good. So, on Monday evening we decided to try it. One Coastal accepts reservations. It is good to make them because the restaurants has about 10 tables, plus you can also have dinner at the bar. It is casual, come as you are. Also, there is parking available.
The staff was so friendly we were immediately feeling very good about the place. It has an open kitchen so you can see the comings and goings of a busy eatery.
Make sure to visit the website above mentioned to learn more about what One Coastal is all about. Hours of operation will be changing as of Monday September 7th. The second season begins in earnest at this time of the year at the Delaware beaches. They will close Monday and Wednesday. Thursday 5-9 p.m., Friday 5-9 p.m. Saturday 8-Noon and then 5-9p.m. Sunday 8-Noon.
The menu is divided into Eat Your Greens, Little Snacks, and the Main Event.
I started with a cold cucumber, lemon basil soup. So light and so delicious. You could defintely taste the 3 main ingredients.
A Kale & Brussels Salad for Shelley…sunflower seeds, diced apples, avocado, and pomegranate seeds tossed lightly in a homemade white balsamic dressing.
A Main Event entree for Shelley of halibut which was seared with toasted coconut rice, fresh pineapple salsa and homemade lemon basil aioli. For her side she chose green beans.
I decided on 2 Little Snacks. Well, the portions were very generous to say the least. Look at my plates.
The Scallop App…blackened with mango cucumber salad and a mint apple cider reduction. Perfectly cooked and seasoned.
Fried Green Tomatoes topped with lump crab, hollandaise and a sprinkle of Old Bay. Loved them!
No dessert was necessary, we were perfectly satisfied.
One Coastal has had a geat season and are looking forward to meeting you soon. Let me know how you like it.
Talk to you later….have a good one!!
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“The ocean is a central image. It is the symbolism of a great journey.” enya
Eleven families, 10 states, 32 children, volunteers…all in all, about 73 people. When they arrived in Bethany Beach, they were complete strangers. In no time they became a united front with a common bond…Breast Cancer.
All women were, presently, being treated for breast cancer. Almost all were in their 40s. One was 60 years old.
Little Pink Houses of Hope provides week long beach retreats for breast cancer families. They have been coming to Bethany Beach for several years, but you can also find them in other parts of the country. Home is North Carolina. The Founder & President is Jeanine Patten-Coble. For more information, please visit http://www.littlepink.org. Find them on Facebook, as well. Once they arrive…everything is free of charge.
Breast cancer does not only affect the person, it impacts the whole family in many ways. To be able to spend a week at the beach, relaxing and rejuvenating is always….priceless!! The outpour of donations from the Delaware Beaches; residents, commercial establishments…awesome!
Organizing it all were Stacy Shepps and Ann Raskauskas.
Every day, they had plenty of activities and also time to chill out. We live at the beach and enjoying the outdoors is always a must. Mother Nature, of course, did not cooperate. Don’t get me wrong, it did not “dampen” anyone’s spirits.
Lunching at Rehoboth Bay Sailing Association, after a morning of sailing….Well…the setting at RBSA is gorgeous. This sailing association has been in existence since 1963. The first photo would have been the ideal situation, but the second shows the reality of how the weather was; windy, rainy, chilly.
Debbie Dyer, who is one of my partners in crime “volunteered” to help me organize the lunch at Rehoboth Bay Sailing Association. RBSA is located south of Dewey Beach at 38767 Rehoboth Bay Sailing Association Lane. Tel. 302-227-9008. Website? http://www.rbsa.org. This sailing club is for beginners to racing enthusiasts. In the summer they offer a Junior Sailing School and Adult/Junior Clinics. Those are starting next week. If interested, please give them a call. Those programs are open to the public. Also, please note that the 2015 Sunfish Women’s North American Championships will be September 19th and 20th.
We had food to feed an army. Leftovers were sent with the Little Pinks to enjoy the next day.
And a big thank to Carol Cairo for her delicious cookies….Yum!!
Just before serving lunch, prayers of thanks!!
Now they could eat. The Water Cooler Ladies were serving drinks…the rest were serving lunch.
One of the volunteers was telling me that he first went to a Little Pink retreat about 6 years ago. He had lost spirituality when his wife had been diagnosed. It was so good for him that he has been volunteering ever since. His wife is doing well, by the way.
Another volunteer, she is right there on the photo with the stripe sweater….she has been a survivor for 3 years. She had cancer in her family left and right. She said she would have been shocked not to have cancer.
Some started to play games, enjoying the company of new friends.
Last year I spent a day with Little Pink Houses of Hope. Heartwarming and Uplifting? You bet!
It was time to gather the troops. Volunteers were getting their assignments. Each volunteer has a family assigned to him or her. Some of these volunteers have been participants in previous beach retreats.
Regardless of the weather, Debbie and I had a great day. It also brought memories of years past when preparing food for lax games….you take this, I take that. Who brings the water? How about the snacks? Don’t forget the paper towels. And, the many Teacher Appreciation Lunches…Susan Lynch, you were a pro, just as Shelley Martelo was a pro with her electric knife. The good old days, right?
The gates are beginning to open…..Summer 2015 officially opens next week. Yikes….a new way of trying to figure out when to go here or there. Welcome to the Delaware Beaches!!
“The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell-attitude.” julia child
Even though my recipes can, at any time, be begged, borrowed, or stolen….this recipe was given to me as a gift by my friend, Jody. It is totally delish and you can serve it by itself for any meatless day; with a salad for a complete veggie meal. Or, just let it sit by the side of beef, chicken or fish.
The main ingredient is a butternut squash. This fruit/vegetable is full of Vitamin C, A, & E. It is also a good source of manganese, magnesium and potassium.
Butternut squash can be roasted, toasted, pureed for soups, or mashed and used in casseroles, breads and muffins.
2 new sauces for this recipe, and they are easily found at Peppers on 176 Coastal Hwy. #1 in Lewes, Delaware. The Garlic Pepper Sauce made out of aged red peppers and garlic and the Peri Peri Pepper Sauce which is a blend of Moroccan flavors.
ROASTED BUTTERNUT SQUASH WITH CORN, RED ONIONS & CRANBERRIES
1 2 lb. butternut squash, peeled with a veggie peeler
1 large red onion, chopped into bite size pieces, not diced
4 Tbsps. Olive Oil
2 Tsps. Garlic Pepper Sauce (Mountain Man) Taste it and add more….I did.
2 Tsps. Peri Peri Pepper Sauce (Warrior’s Potion) Taste it and add more…I did.
1 Tsp. Sea or Pink Himalayan Salt
1.5 Cups Frozen Corn or steamer bag of “honey roasted corn”
1/8 Tsp. Cayenne Pepper
1/2 cup dried cranberries
3/4 cup chopped cilantro
Pre-heat the oven to 400 degrees.
Chop the peeled butternut squash into circular disc pieces then cut in cubes from the discs. Lightly toss the pieces in olive oil or in coconut oil and a bit of salt. The smaller the pieces are, the faster they will roast in the oven.
Put on a baking tray lined with parchment paper. Bake in batches for about 10 minutes. You want them tender but not mushy.
Heat the olive oil in a frying pan and saute onion. Add corn, hot sauces, salt, and cayenne to the onions and stir for a minute or so. Then add cranberries.
Add the roasted squash cubes to the mixture and stir for a few minutes to allow the flavors to blend. Then add the chopped cilantro.
This recipe has a very good combination of flavors….a little heat, the sweetness of cranberries, and cilantro. As usual, make it your own.
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