Add flavor to fish with locally grown produce

Intro By Pam George | Photograph by This email address is being protected from spambots. You need JavaScript enabled to view it.
From the August 2019 issue

sept2019recipe-eden

When Clay Nelson was growing up in coastal Sussex County, fresh produce was abundant at this time of year. Just about everyone he knew had a garden. The Cape Henlopen High School graduate summered with his paternal grandparents in Oxford, Md., and he and his brother helped their grandmother in the kitchen, where she made a ratatouille with vegetables from her garden to serve with locally caught fish.

Today, Nelson takes a refined approach to the recipe at Eden, where he is the executive chef. “It’s a nice, light dish,” he says. “It sells well, and we serve it with halibut, a really popular fish — but any fish will work.”

 

 

August produce gives gazpacho a seasonal kick

Intro By Pam George | Photograph by This email address is being protected from spambots. You need JavaScript enabled to view it.
From the August 2019 issue

august-recipe

When the temperature soars, it might seem strange to crave a bowl of soup. But gazpacho, which is served cold, has been a refreshing way to take the heat off for hundreds of years.

While there are several variations, many are inspired by a Spanish recipe that highlights raw vegetables. Tomatoes joined the flavor fest in the 19th century.

Striper Bites in Lewes borrows from two Mediterranean influences. “It’s a combination of Spanish and Italian cuisines,” says Drew Lopuski, the executive chef. “There’s basil and cilantro, lime juice and olive oil.”

 

Mussels-and-sausage dish is quick and easy to prepare

Intro by Pam George  |  Photograph by This email address is being protected from spambots. You need JavaScript enabled to view it.
From the July 2019 issue

july-recipe

Italian American cuisine has become remarkably diverse. Consider the Italian restaurants at the beach. There are the family-friendly favorites that offer heaping plates of ravioli and brick-sized portions of lasagna. But there are also upscale eateries better known for burrata with black truffles and grilled fish than fettuccini Alfredo.

You’ll find a plethora of pizza parlors that sell affordable pasta, and, more recently, restaurants that put an upscale touch on pizza pies.