Flatbread That Rises to the Occasion
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- Written by Kris Legates
Meatballs and other tasty toppings elevate this crusty creation
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From the September 2022 issue
When Barry Fleischmann and Mindy Fisher decided to cohabitate, they started fresh and moved from Baltimore to the beach. “Great quality of life, great cost of living,” Fleischmann says of their choice. “We moved in January 2022 and haven’t looked back.”
With their beach home under construction, the partners debated about continuing their meal-delivery service, Scratch Mill Kitchen, in Baltimore. “We decided if we were going to move here and ‘do’ here, we would move here and do it now,” says the chef. “So, we rented a house with storage for all our stuff.”
Sophisticated Snack by the Sea
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- Written by Kris Legates
Charcuterie is a little salty, a little sweet and always impressive
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From the August 2022 issue
When Jenna Bullock was a child, her parents served cheese with all the complementary accoutrements at family gatherings.
“It was a staple appetizer,” recalls Bullock, who grew up in Brick Township, N.J., about a 10-minute drive from the coast.
Today, cheese, meat and fruit are the tools of her trade. In October 2020, Bullock started First State Charcuterie, which delivers “grazing boxes” door-to-door throughout Sussex County and Maryland’s Eastern Shore. She quit her human-resources job six months later to concentrate on the business full time.
“The beach area is ideal,” says Bullock, whose products are also available in The Coffee House Powered by Schell Brothers in Rehoboth and Delmarva Dry Goods in Bethany Beach. Customers typically order for a day at the beach, a sunset date night or a day boating, she explains. Beach picnic companies include her charcuterie in the packages they provide.
Technically speaking, charcuterie is a branch of French cooking devoted to meats, such as cured sausages. But on restaurant menus — and in most Americans’ minds — it’s a pleasing arrangement of spicy or salty meats, fruits, cheese and pickled items.
While you might not be ready for the pros’ pepperoni roses and strawberry stars, you can create a sophisticated snack. A good “board” combines color, style, texture and dimension. As for ingredients, remember the essential elements: cheese, meat, savory, sweet and grains. “By incorporating these elements, you will have a well-balanced charcuterie board with endless pairing options to give guests the ultimate grazing experience,” Bullock says.
The amount of each ingredient is flexible depending on your preference.
A Cool Combination
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- Written by Kris Legates
Marriage of melon and crabmeat creates a refreshing summer repast
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From the July 2022 issue
Scott Viselli is one chef who can stand the heat. For about six weeks, he worked in the kitchen of a 77-foot yacht, making meals for a rock band touring southern Florida. He shared the space with cameras filming his activities for the reality TV show “Yacht Stop.”
The show has yet to leave the dock, but Viselli is now the star of his own production. In 2021, the Dagsboro resident opened Fin & Claw, a seafood market and to-go shop in the Ocean View area. Those in the know check Facebook for his creative specials, including a fried hake Reuben, a meatloaf and crab cake “surf and turf,” or Nashville hot fried fish tacos.