Mock chopped ‘liver’ and tzimmes are healthy Seder additions

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From the April 2022 issue


When Anita Smulyan and her husband, Samuel, were touring beach homes in 2006, they asked the real estate agent if the area had an active Jewish community. “I think there is a Jewish center on Holland Glade Road,” he replied. 

Samuel wondered if the agent was bluffing to make the sale, but the Cherry Hill, N.J., couple, who wound up purchasing a Lewes-area home, soon learned of the Seaside Jewish Community, founded in 1997. “We became very entrenched in Seaside,” says Anita, whose husband died in 2020. “It’s a wonderful thing to have that sense of community.” 

In January of this year, Seaside welcomed Rabbi Julie Hilton Danan as its first full-time leader, making this Pass-over season special. The Jewish holiday runs from Friday, April 15, to Saturday, April 23.

Also called Pesach, Passover marks the Israelites’ liberation from slavery in Egypt. According to the Book of Exodus, the pharaoh ordered the Jews to leave the country after the Angel of Death killed the firstborn child in each household — except for those in Hebrew homes. The Jews had marked their doors with lamb’s blood so the angel would “pass over” their houses.

The Seder is a ritual feast to honor and retell the story on the first night of Passover. People set their tables with fine silver and china, and participants take turns reading the Haggadah, the narrative of the exodus. “You go through the story, rituals and ceremonies, and then you have your meal,” Anita explains.

The energetic cook typically starts with gefilte fish (poached fish dumplings) or chopped liver. But because she has health-conscious family members, she now makes a vegetarian version of the liver that passes for the real deal. Matzo ball soup, brisket, noodle kugel and a sweet-potato-and-carrot dish with prunes — tzimmes — are also staples.

You don’t need to wait for Passover — or be Jewish — to try these recipes at home. Like matzo ball soup and brisket, they have a universal appeal.

Tex-Mex seasonings flavor this shrimp and poblanos favorite 

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

Tandoori Cornish game hen is a flavorful dish for fall

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