Beer enhanced BBQ adds unexpected flavor to ribs

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

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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.

 

 

 

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

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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.

 

 

Vegan muffins and spiced syrup make the most of autumn’s culinary calling card

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

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While living in Hawaii, Lisa Daisey-DiFebo developed an appreciation for fresh food. “They call Hawaii the ‘garden island,’” says Daisey-DiFebo, who was 19 when she moved to the Pacific. “It seemed like things were growing everywhere.”

Working at a juice bar only deepened her interest in raw ingredients. “The owner taught me how to make these beautiful juices, frosties and smoothies,” say the Indian River High School graduate. “She was my Hawaiian mom.”