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 May 2020 issue

may2020-recipe

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.

 

 

 

Reduce calories and cholesterol with this black-bean bundle of flavor

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

may2020-recipe

Kristina Malone has made a living as an aesthetician, but these days she views wellness from the inside out. In February, she opened Kristina’s Kitchen in Millville, a grab-and-go restaurant specializing in healthy foods, including gluten-free grain bowls, salads, soups and smoothie “bowls,” which you eat with a spoon.

 

 

 

Beer enhanced BBQ adds unexpected flavor to ribs

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

holiday2019-recipe-sazio

Lou Ortiz loves beer — The Delaware native is the executive chef at Thompson Island Brewing Company, located on Route 1 near the entrance to downtown Rehoboth Beach. The restaurant, part of the SoDel Concepts hospitality group, opened in late 2019, and it’s one of many beach establishments focusing on ales, IPAs, stouts and sours.

This is not the first time that the chef has worked in a brewpub kitchen. Ortiz has been with Dogfish Head Brewings & Eats, Iron Hill Brewery & Restaurant in Newark and Victory Brewing Company in Downingtown, Pa., as well as the Blackbird Public House in Denver. “I love the brewery vibe,” he says.