Bisque With Some Bite
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- Written by Kris Legates
Tex-Mex seasonings flavor this shrimp and poblanos favorite
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From the Winter 2021 issue
In coastal Delaware, you’re not a true local unless you were born here. To be sure, being a “Beebe baby” is a point of pride. Dave Sauers, however, comes close. He and brother Rex were 6 months old when their parents moved from El Paso, Texas, to the Lewes area.
But while the Cape Henlopen High School graduate has undoubtedly had his share of slippery dumplings, crab and roast chicken, he also knows his way around Tex-Mex flavors. Credit his mother, who is from Mexico.
Sauers’s shrimp bisque with roasted poblanos is a perfect example. The soup is a hit at The Wheelhouse in Lewes, where he is the executive chef. “It’s been selling really well, especially as we get ready for winter,” he says. “It has a really nice hue.” It helps that plump pink shrimp bob on top.
East Meets West
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- Written by Kris Legates
Tandoori Cornish game hen is a flavorful dish for fall
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From the October 2021 issue
Locals were thrilled in 2017 when Indigo, an Indian restaurant, opened in Rehoboth Beach. So, imagine their delight when Raas opened two years later. The area’s second Indian restaurant serves vibrant cuisine in a Queen Anne-style structure in downtown Lewes.
Wait: Basmati and kebobs in a historic town that celebrates its Colonial roots? It’s not a stretch. Victorian Britain had an influence on India’s architecture, cuisine — and politics. Raas chef Gyanendra Gupta was born in Lucknow, the northern Indian city that mutinied against British rule in 1857.
Gupta is familiar with beachside resorts. While with the Taj Hotels group, he opened the Vivanta brand in Goa, an international vacation destination. He also worked in Grenada and St. Lucia in the Caribbean.
Saucy Salmon
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- Written by Kris Legates
Tuscan-style dish is a customer favorite
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From the September 2021 issue
Erikah Fitz loves getting feedback from Full Belly American Bistro’s diners. “My guests influence my style,” the chef explains. “I’m very special-based; I change my menu every single day.”
Facebook followers look forward to photos of her spiral-bound notebook, which sports the Lewes-area restaurant’s specials. Highlighted in Day-Glo colors, they’ve included meatloaf, a Korean salmon bibimbap bowl, shrimp-and-chicken gumbo and chicken schnitzel. “My style is very eclectic,” Fitz acknowledges.
The cuisine might travel the globe, but Fitz is a “Beebe baby” who grew up along the coast. The Sussex County native has more than saltwater in her blood. When she was 8 or 9, she helped her father, a head chef, make salads. Her mother, Aimee Lackford, has been in the local restaurant industry for three decades, and when she worked holiday bartending or server jobs, Fitz took over the family kitchen.