Cioppino is this chef’s coastal comfort food favorite

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


When temperatures drop, Fred Warrington loves making pots of goulash, chili and soup for family and friends. At Off the Hook in Bethany Beach, where he is the executive chef, he’s known for the seafood-heavy cioppino, an Italian-American fish stew born in San Francisco.

The dish is a perfect fit for the Wilmington native, who moved to the beach about 20 years ago. “I always liked being near the ocean,” he says. In part, that’s because he likes to fish in his spare time.

Grilling brings out the briny goodness of local oysters

Intro By Pam George
From the September 2020 issue


Ed Hale was a marine science student at Stockton University — located about a half-hour from Atlantic City — when he took a keen interest in oysters.

“Oyster reefs are highly productive estuarine environments that host high concentrations of fish with high diversity,” says the Ashland, N.J., native. “So, enhancing oyster populations through reef-building and studying oyster recruitment became a research interest of mine.”

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

Intro By Pam George
From the August 2020 issue


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.