Corn on the cob, a coastal summer staple, takes a Latin spin

Intro By Pam George
From the August 2020 issue

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At this time of year, no coastal meal is complete without the culinary symbol of summer: corn on the cob. But there’s more than one way to prepare this sweet, crunchy veggie. Just ask Lewes native Ryan Cunningham, the executive chef at The Clubhouse at Baywood in Millsboro.

Cunningham puts a local twist on elote, a popular food sold by Mexican street vendors. You may have spotted the dish on menus in Latin restaurants. But “street corn” has also gone mainstream. Its appearance in American restaurants has increased by more than 110 percent since 2016, according to Datassential, a market research firm.

 

Asian-inspired pork is ideal for grilling

Intro By Pam George
From the July 2020 issue

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Nick Carr learned to cook by the time he was 10. “I was raised in a single-parent household, and in my house the rule was that if I didn’t like what Dad made for dinner, I could either make my own or go hungry,” says the Sussex County native.

While growing up at the beach, Carr also realized that being handy with a spatula or a cocktail shaker would guarantee him a job. “I already knew a little about cooking — and had at least some natural talent for it — so the choice was easy,” says Carr, who learned the basics of “old school cooking” from his grandmother.

He became adept at preparing fish after stints at Jake’s Seafood, Jerry’s Seafood and Fins Hospitality Group. But Carr is no one-trick chef. At Big Oyster Brewery, where he’s now the head chef, he works with a variety of proteins.

 

Old Bay spice makes this Maryland specialty a Delaware favorite

Intro By Pam George | Photograph by This email address is being protected from spambots. You need JavaScript enabled to view it.
From the June 2020 issue

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Jimmy O’Conor’s crab cakes put Woody’s Dewey Beach Bar & Grill on the map — and no wonder. The Baltimore-area native spent 25 years perfecting his recipe before opening the restaurant in 2009. But the bronzed beauties are not the only iconic dish at the low-key eatery.