Tandoori Cornish game hen is a flavorful dish for fall

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From the October 2021 issue

recipe-october-2021

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.

Tuscan-style dish is a customer favorite

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From the September 2021 issue

recipe-august-2021

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.

"Mock" crab cakes let everyone in on the coastal craze

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From the August 2021 issue

recipe-august-2021

For many Delmarva diners, nothing compares to a crab cake dinner. It doesn’t matter whether the restaurant specializes in seafood, steak, bar food or ethnic fare. Along the Culinary Coast, a crab cake is a must-have menu item.

If you don’t eat crab, you might feel left out. However, Chesapeake & Maine, part of the Dogfish Head family, has a solution. The downtown Rehoboth Beach restaurant serves “faux” crab cakes made with mushrooms. “They are extremely popular, and we’ve gotten a lot of great guest feedback on them,” says head chef Ray GiangerusoRaised in the hills of Vernon, N.J., Giangeruso knows his way around plants. As a child, he helped his mother — “a fantastic cook” — tend her vegetable garden. “I would help pick ripe tomatoes and herbs for marinara sauce,” he recalls. “I always enjoyed the long process of creating a great red sauce.”