Guilt-Free ‘Burger’
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- Written by Alissa Rosenstein
Reduce calories and cholesterol with this black-bean bundle of flavor
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From the May 2020 issue
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.
A Stout Sauce
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- Written by Alissa Rosenstein
Beer enhanced BBQ adds unexpected flavor to ribs
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From the April 2020 issue
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.
Happy as a Clam
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- Written by Alissa Rosenstein
This easy-to-prepare pasta dish is a holiday hit
Intro By Pam George | Photograph by This email address is being protected from spambots. You need JavaScript enabled to view it.
From the Holiday 2019 issue
When Marcus White has guests over for dinner, he often prepares clams with pasta. “I serve it with a big baguette to soak up the sauce,” says White, who is the executive chef at Sazio in Rehoboth Beach.
While the Millsboro native makes cooking look easy, you don’t need to be a pro to pull off clams with white wine sauce. Not only is it quick to prepare, it’s also versatile — which is a plus during the busy holiday season.