Simple Summer Appetizer
Mussels-and-sausage dish is quick and easy to prepare
From the July 2019 issue
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.
Summery, Satisfying Scallops
Pistachio-encrusted dish makes for a light and healthy appetizer
From the June 2019 issue
If you have a fondness for tasting menus and food festivals, you’ve probably noticed that scallops are a popular choice. There are good reasons for that. Despite their compact size, they’re sweet, meaty and succulent. They pair well with creative flavor combinations, and they’re easy to portion out at events.
At Victoria’s Restaurant, scallops are a staple on the menu. “They are our most popular appetizer,” says Bill Karrow, the executive chef of the Rehoboth establishment in the Boardwalk Plaza Hotel. “It’s nice and light.”
Thai Take on a Seafood Favorite
Lobster bisque gets a boost from Asian flavors
From the May 2019 issue
There are certain dishes associated with celebrations, vacations and self-gratification. Lobster tail is one. Steak is another. Along the coast, three steakhouses feature both, as well as the classic surf-and-turf combo.
It stands to reason that where there is lobster, there is often lobster bisque. But don’t expect the standard creamy creation at Harvest Tide Steakhouse in Lewes. Chef Danio Somoza’s Thai lobster bisque sports an Asian flair.
“It has the perfect balance of sweet and savory flavors,” says Somoza, who owns the restaurant with wife Gabby, brother Enrique Somoza and Enrique’s wife, Taryn.