Marriage of melon and crabmeat creates a refreshing summer repast

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From the July 2022 issue

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Scott Viselli is one chef who can stand the heat. For about six weeks, he worked in the kitchen of a 77-foot yacht, making meals for a rock band touring southern Florida. He shared the space with cameras filming his activities for the reality TV show “Yacht Stop.”

The show has yet to leave the dock, but Viselli is now the star of his own production. In 2021, the Dagsboro resident opened Fin & Claw, a seafood market and to-go shop in the Ocean View area. Those in the know check Facebook for his creative specials, including a fried hake Reuben, a meatloaf and crab cake “surf and turf,” or Nashville hot fried fish tacos.

 

Pastry chef Samantha Cilia is a cookie bar buff

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From the June 2022 issue

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In summer, Samantha “Sam” Cilia often walks around with grit in her shoes. The Milton resident and her family are frequent visitors to Lewes Beach and Cape Henlopen, where they inadvertently pick up sandy souvenirs. 

“Over fall and winter, it all comes out,” she says. “So, I always joke that once all the sand is out, it’s time to refill them.”

Since Cilia is the executive pastry chef for SoDel Concepts, count on her to bring sweets for her son Brantley, 7, and the son of boyfriend Ryan Mortimer, 4-year-old Landon. “I call him my bonus son,” she says of Landon. In addition, she and Mortimer have a third son, 4-month-old Winston.

 

Salon owner Michael Maybroda is a stylist in the kitchen too

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From the May 2022 issue

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Michael Maybroda loves good food, and there is plenty of it on the Culinary Coast. But when he first moved to the beach, he lacked funds for dining out. So, he cracked open a cookbook. “I learned to make restaurant-like food so I could eat well,” says Maybroda, who now owns Stephan & Co. Salon and Spa with husband Stephan. The amateur cook mastered the basics, courtesy of Rachael Ray, and quickly moved to more complex recipes. 

Fast-forward more than 16 years. Maybroda is the creator of the Facebook page “From This to That.” For each post, he artfully arranges a tableau of ingredients and snaps a photo. A second shot features the finished dish. Recent meals have included pork chops with blue cheese and apples over spinach and whipped potatoes; chicken cordon bleu with mustard sauce; chicken parmesan sandwiches; and filet mignon with mushroom-and-Gruyere orzo.