Out & About - August 2011

GET CRACKIN'!GET CRACKIN'!

COMPLIMENTARY VOL. 24 NO. 6 AUGUST 2011Ou

tAnd

Abou

tNow

.Com

THE FINE ARTOF EATING CRABSby Crabmeat Thompson

PLUS: YOUTH MOVEMENTArden Gild Hall playsfor under-30 crowd

JUST SAY WALT'SSecret recipe earnschicken-lovers' loyalty

Inside

O&A's SUMMER SEAFOOD DIRECTORY

pg. 19

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TheDirtyTruth.com

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Instant Games from the Delaware Lottery

make any location a place to play. Which

means everywhere you are this summer,

just got a little more fun.

It’s The Law: You must be 18 years old to play.Play Responsibly: If you or someone you know has a gambling problem, call the Delaware Gambling Helpline at 1-888-850-8888.Player Information: In Delaware: 1-800-338-6200. From out of state: 1-302-736 1436.

183289-8 Summer 2011 print 8.5x11.indd 1 5/16/11 4:27:13 PM

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Harry Shearer voices outrage in New Orleans documentary. By Mark Fields41 MOVIES: UNEASY RIDER

˜ e Fine Art of Eating Crabs. By Crabmeat ˜ ompsonPlus: Summer Seafood Directory; Cooking with Crab; Crustacean Education

13 UP CLOSE: THE SEAFOOD ISSUE

O&ACONTENTSAugust 2011 | Vol. 24, No. 6 | www.outandaboutnow.com

FEATURES

DEPARTMENTS

Out Front

Style

Food & Drink

Movies

Music

Nightlife

34 FOOD & DRINK: JUST SAY WALT’SSecret recipe wins crab-lovers’ loyalty. By Pam George

Published each month by TSN Media, Inc. All rights reserved. Mailing & business address:

307 A Street, Wilmington, DE 19801

PublisherGerald DuPhily

Contributing EditorBob Yearick

Director of PublicationsJim Hunter Miller

Director of SalesMarie Graham

Creative/Production ManagerMatthew Loeb

Art DirectorShawna Sneath

Contributing WritersMark Fields, Richard L. Gaw,

Pam George, Lauren Golt,Carol Kipp, Robert Lhulier,

J. Burke Morrison, Larry Nagengast, Scott Pruden,

Crabmeat ˜ ompson

Contributing PhotographersJoe del Tufo, Dennis Dischler

Tim Hawk, Les KippTony Kukulich, Matt Urban

Special ProjectsJohn Holton, Kelly Loeb

Editorial/Graphic InternsKaelin Falandays

Lauren MarchionniAlexis SpaideBen Young

For editorial & advertising information:(302) 655-6483 • Fax (302) 654-0569Website: www.outandaboutnow.com

Email: [email protected]

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41

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46 MUSIC: YOUTH MOVEMENTArden Gild Hall aims to build interest with a younger crowd. By Scott PrudenPlus: Butch and Devin Zito have di° ering stylesbut both are in the business of making great music. By Scott Pruden

INSIDE

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Summer Exhibits 2011

Delaware Center for the Contemporary Arts

200 South Madison Street

Wilmington, DE 19801

302.656.6466www.thedcca.org

Thru Aug 14Annual Members Juried: DuetsGroup Exhibition

Thru Aug 21Unguarded NarrativesEdgar Jerins

Thru Sept 4I Need Some Space to ThinkChris Basmajian

Thru Sept 18The Elliptical FrontiersRobert Straight

Thru Sept 23GustJeannine Harkleroad

Thru Oct 9cause and effectLeslie Shellow

Image: Edgar Jerins, Sarah and Brittany With Barnyard Cat, 2008

Out & About’s Wilmington Beer Week debuted last month and boy, did people notice.

NBC-TV in Philadelphia checked in on the action. Publications from Atlanta, Philadelphia and Washington, D.C. ran features and talked about Delaware’s burgeoning craft beer industry. Beer mavens from all over the region e-mailed, blogged and called, some asking for free samples and others offeringsuggestions. Though he’s a non-drinker, Wilmington Mayor James Baker even gotin on the action, videotaping a toast that was played simultaneously on Comcast Channel 22 at the participating venues during Beer Week’s opening night.

As for the 10 eateries that teamed to lay the foundation for this inaugural event – Chelsea Tavern, Columbus Inn, Deep Blue, Domaine Hudson, Harry’s Seafood Grill, Piccolina Toscana, Union City Grille, Vinoteca 902, Washing-ton Street Ale House and World Café Live —Wilmington Beer Week proved a timely shot in the arm during that significant summer business distractioncalled “the beach.”

“Beer Week 2011 was a great start, and definitely something to build on,”said Joe Van Horn, general manager at Chelsea Tavern, who added that Chelsea enjoyed a 30 percent increase in business because of Beer Week. “We think it spotlighted downtown Wilmington as a serious destination for foodies and beer aficionados alike. And…we had a blast!

The event not only showcased Wilmington’s dining scene, it highlighted thegrowing roster of craft brewers who now call Delaware home: Dogfish Head,Evolution, Fordham, 16 Mile, Old Dominion and Twin Lakes. Then there areregional brewers such as Yards (Philadelphia), Victory (Downingtown, Pa.) and Clipper City (Baltimore), respected craft brewers who are actually closer to Wilmington than some of our in-state breweries.

“I’m proud to be here for Wilmington Beer Week,” Dogfish Head founderSam Calagione told a sold-out crowd gathered for a special reception at Wash-ington Street Ale House. “Delaware deserves its own beer week.”

Evidently, beer geeks and the merely beer curious agreed. Seven reserva-tion-only special events sold out and events such as the Yards Tap Takeover at Chelsea Tavern and Firkin Friday at Washington Street Ale House had staffshopping.

“I was overwhelmed with the amount

of people that showed up. We were happy,

the brewers were happy, our guests were

happy, it doesn’t get better than that.”

— Sarah Luoma, Washington Street Ale House

CRAFTING A WINNERSuccess of Wilmington Beer Week is something to build on

4

August 2011 | O&A6 . Out Front

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1. Washington Street Ale House’s Julie Tridente and Alexis Schneider (right) share samples of Dogfi sh Head’s Bitches Brew.

2. Dogfi sh Head Founder Sam Calagione entertains a sold-out audience and wishes Washington Street Ale House owner Darius Mansoory (left) happy birthday.

3. Yards Brewing Company president Tom Kehoe (center) and Yards marketing director Steve Mashington (left) join Chelsea Tavern GM Joe Van Horn in a toast during a Yards Tap Takeover.

4. Cicerone Burke Morrison shares his beer expertise with the audience at World Café Live.

— Photos by Leslie Kipp. Burke Morrison photo by Joe

“Firkin Friday was awesome!” said Sarah Luoma, marketing manager at Washington Street Ale House. “I was overwhelmed with the amount of people that showed up. We were happy, the brewers were happy, our guests were happy, it doesn’t get better than that.”

“˜ e Ale House was packed; they were three-deep at the bar,” said O&A’s John Holton. “It was like a Phillies playo° game.”

For those uninitiated, a fi rkin is a cask of beer that holds around 72 pints of beer. ˜ e Ale House went through three of them by 9 p.m. on Firkin Friday.

In other words, after a taste of Beer Week, it appears Wilmington is up for another round.

“We were absolutely thrilled to be a part of Wilmington Beer Week,” said Steve Mashington of Yards Brewing Company. “˜ e craft beer movement has been going strong in Delaware for years and this is another great example of how Delawareans enjoy quality local products. We expect WBW to get bigger and better with each passing year.”

We’ll drink to that.

–Jerry duPhily

Success of Wilmington Beer Week is something to build on

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34

OUTFRONT

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Can u cover rent?Out $3400 for my DUI.

DUIrealtime.com

■ Loss of license ■ Fines, court costs and attorney fees averaging $3,400■ Jail time■ Alcohol and drug counseling■ Install an Ignition Interlock device if applicable ($480 cost to you)

In Delaware, the consequences of DUI are real.

A˜°˜˛˝ ˙ˆˇˇ | O&A

OUTFRONT

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Saw ur DUI bust on the news.I cant believe it!

■ Loss of license ■ Fines, court costs and attorney fees averaging $3,400■ Jail time■ Alcohol and drug counseling■ Install an Ignition Interlock device if applicable ($480 cost to you)

In Delaware, the consequences of DUI are real.

DUIrealtime.com

FARMER & THE CHEFRETURNS SEPT. 15

Ready for a taste treat? ˜ en mark ˜ ursday, Sept. 15, on

your calendar. ˜ at’s the date of the fourth annual ˜ e Farmer and ˜ e Chef.

Held at the Chase Center from 5:30-8:30 p. m., the event pairs local farmers with area chefs to create unique dishes with local produce. Presented by the March of Dimes and the Delaware Department of

Agriculture, TFATC will feature Ramsey’s Farm, Magee Farm, Highland Orchards, Blair View Farms, Woodside Creamery, EMCO Farms, Fifer Orchards, Fierro Cheese/Hy-Point Dairy, Power Farms and Excess Acres, among others.

They will be paired with chefs Shea Ackerman, Robbie Jester, Ivan Torres, Ryan Cunningham, Joseph Poon, Keith Miller, Sean McNeice, and several more. Not just a fundraiser, the event creates and supports relationships between local chefs and farmers and helps reinforce the concept of healthy eating.

Also featured this year: Chuck Wicks, a Smyrna native who has appeared on Dancing With ˜ e

Stars and Nashville. He’ll perform from 6 to 7 p.m.

And if you have been holding onto that secret recipe your great-aunt gave you, it’s time to share it with the world. Go to the website –thefarmerandthechef.com–and submit it for the First Annual Recipe Contest. If you win, your recipe will be published in ˜ e Farmer & ˜ e Chef Cookbook. Check the website before the event to see if you’re a winner.

You can also use the website to order tickets–$40 in advance. At the door, admission is $50.

– Kaelin Falandays

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By Bob Yearick

WORD OF THE MONTH

Seen a good (bad)

one lately? Send your

candidates toryearick@

comcast.net

The War ON WORDS

A monthly column in which we attempt, however futilely, to correct some of the most common errors in English usage

ON WORDSON WORDSON WORDS

BONUSWORD OF

THE MONTH

cachePronounced kash, it

means a hidden hoard or collection. It is not pronounced ka-shay.

cachet Pronounced ka-shay, as a noun it is literally a stamp or a seal. Figuratively, it has come to mean status, prestige, distinction, respect.

A˜°˜˛˝ ˙ˆˇˇ | O&A10 . O F

More Phillies FodderLast month we took a couple of shots at

Phillies announcers. Continuing that theme, here are two items from the team’s website:

• “A limited amount of standing-room only tickets will go on sale . . .” When referring to plurals or things that can be counted, the word is number. For quantities, use amount. � us, you can have a large number of dollars but a small amount of money.

• “TAILGATING: Tailgating is not permitted in lots West of Darien Street and north of Pattison Avenue. Tailgaiting is permitted in the following lots: A-H, J, K, L, M & N.” Amazing. In the space of two sentences, the website went from spelling the word correctly to turning it into an object of humor for word nerds. (Also, it can’t seem to decide whether to capitalize compass points.)

Just Wondering . . .Does anyone say “hundred” anymore? It’s

always hunderd, hunnerd or worst of all, hunnert. It’s not a hard word to pronounce, folks, so let’s say it correctly.

So Close“War” recently came across several examples

of what we like to call “close, but no cigar” words:

• From a professional golfer’s website: “Please bare with us as we expand and add content to the site.” We’re not into exhibitionism, so we’ll bear with you.

• In a related item (sort of), we have this from an online bio of actor Bradley Cooper: “After graduating from Georgetown University in 1997, Bradley Cooper set his sites on becoming not just a working actor . . .” � at would be sights.

• From an Associated Press story: “Brian Peterson admitted it’s hard to watch as fl oodwaters envelope the bright green cornstalks.” � at’s a noun. Needed here: the verb, envelop.

• Singer/actor(?) Marc Anthony, saying he didn’t think (about to be ex) wife Jennifer Lopez would be joining him on TNT’s HawthoRNe, where he plays “Nick Renata”: “It’s hard enough to be a Nick Renata and make people tap into that suspension of disbelief.” Marc, boobala, it’s suspension of belief.

• Slugline on the cover of WarGames Illustrated: “Intellegence Handbook.” Not a great beginning for said handbook. (And no, “War” does not subscribe to that publication; the item came from a friend.)

• And fi nally, son Steven submits this from ̃ e Harvard Business Review: “Make your message resonate by explaining what’s in it for everyone. Forego the PowerPoint presentation in lieu of a more personal communication.”

“In lieu” means instead. Needed here is “in favor.” Really? ̃ e Harvard Business Review ?

How long, oh Lord, how long?(In which we feature misuse of that most-

maligned punctuation mark, the apostrophe)

Headline from Xfi nity online story: “‘Killing’ Star Joel Kinnaman Dishes On the Show’s Finale And It’s Future.”

And here’s the caption on a picture on the website of St. John � e Beloved: “Meet our RCIA candidate’s.”

Department ofRedundancies Department “Cut the cucumber into two halves” – from a recipe book.

8_OutFront.indd 6 7/21/2011 2:13:00 PM

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We’re guessing everyone in our vast reading audience has experienced a disastrous, or at least an uncom-fortable, holiday celebration, be it Christmas, � anksgiving, a birthday, even the Fourth of July (fi reworks gone awry, anyone?).

� at’s why we’re expecting a lot of entries in the Out & About Holiday Disaster Contest.

Tell us how your particular holiday went wrong – in 1,000 words or less. Please note: we’re looking for the hu-morous and the outrageous – not the tragic. We don’t want to hear anything worse than dad cutting off the tip of his fi nger while carving the turkey.

Entries – typed on white paper, in a 12 pt. font and double-spaced – must be available in electronic form. Send the hard copy to Out & About Magazine, 307A Street, Wilmington, DE 19801, by Sept. 30. � e winning entry will be announced and pub-lished in the November issue, and the fi rst and second runners-up will appear in subsequent issues.

� e winner will receive a prize package from Out & About and the Delaware Literary Connection that will be appropriate for the � anksgiv-ing season.

Tell us about your

HOLIDAY DISASTERS

cachet Pronounced ka-shay, as a noun it is literally a stamp or a seal. Figuratively, it has come to mean status, prestige, distinction, respect.

.--.

OUTFRONT

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A | O&A12 . Up Close

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Restaurant: 302-998-9501 • Seafood Market: 302-998-9496 • 3701 Lancaster Pike, Wilmington, DE 19805 • FebysFishery.com

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Live Music Every Thursday at 10pm

8_UpClose.indd 14 7/22/2011 12:45:18 PM

www. out -and -about .com XX

UP CLOSE

The act of eating crabs bringsout the cave man (or woman) in us. They’re messy, and they must be su -dued with mallet, knife — butter or otherwise — and often, a nutcracker. But there’s a reward for all this work: that soft, succulent white meat.

We in the Chesapeake Bay area are blessed with an abundance of this epicurean delight, so it’s only ap-propriate that we dedicate an entire

section of our August issue to it. In the following pages, you’ll find outnot only how to eat crabs — courtesy of the appropriately named Crabmeat Thompson — you’ll also discoverwhere to get them, how to prepare them, and what to wash them down with (one guess).

Enjoy, and don’t forget to wear old clothes and a large bib.

Anything and Everything

ABOUT CRABS

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July 2011 | O&AXX . Up Close

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www. out -and -about .com

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15

By Crabmeat Thompson

When Out & About called me suggesting I write a piece on “how to eat crabs,” I figured it had something to do with my nickname, “Crabmeat” — stuck onme years ago because of a brief lapse in personal hygiene.

What the editors didn’t realize was that my moniker often gets me invited to play music at crab feasts. And though they are jolly events, and often for charity, they present three problems: 1) the banging of hammers doesn’t provide the optimum backup for folk music; 2) the Old Bay in the air tends to get up your nose, into your lungs, and down the old raw throat; 3) starvation, which ordinarily sets in as you scrape out your fourth or fifth crab, attacks the guitar picker much sooner. No way one can pick crabs withoutscarifying the fingers and filling the abrasions with spicy Old Bay. So you starve in thmidst of plenty.

Moreover, you do so to the beat of that constant pounding: “Kum bay yaba, Lord, K…”BANG BANG BANG “… bay ya …” BANGITY-BANG“…ord, Kum by ya...aaaah” CRASH, BANGITY HAMMER, etc.So I have mixed feelings about eating crabs.But then, there’s the rent to pay.

The Fine Art of EATING CRABSIn which we fit the writer to the story

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The Fine Art of Eating Crabs –continued from previous page

J˜°˛ ˝˙ˆˆ | O&A16 . Up Close J | O&A

Plus it occurred to me how nice it would be to, for once, sit somewhere by the water and actually eat some crabs; so I emailed the spouse to see if she could join me for crabs on Friday. She faxed me back that she had to work that night, so we de-cided to go for lunch somewhere close, and settled on a rustic place in Delaware City.

ˇ e day was gorgeous — one of those low-humidity days in the 80s with a blue sky half full of fl uff y cumulus clouds, a light breeze ruffl ing the river into wavelets, a few boats buzzing out around Peapatch Island, and the bushy midsum-mer tree canopy hiding “our” reactor as we strolled near the little traÿ c circle at the north end of Delaware City’s main drag.

ˇ e restaurant menu stated that rookie pickers could ask for assistance from a veteran to help them crack that carapace. So as soon as we were seated I explained to our comely waitron that Janicemeat was from rural Pensyltucky and had never really done the crab thing; hence we’d like a crabtutor. Also, that I would be taking photos and that she would be in them since JM said she was really cute. I have no opinion in these matters.

Sadly, that was all she needed to avoid us as if I had dropped my drawers and jumped upon the table to recite “Kubla Khan.”

So, I took on the role of tutor and proceeded to teach Janicemeat all I know about cracking crabs, and if I must say so myself, I did a half decent job.

Main St., Newark, DE | stoneballoonwh.com | 302.266.8111

AUGUST 11 - 13Three Courses | Six Beers

$50 per guest. Reservations suggested

FULL LINE OF CRABS & SHELLFISH

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8_UpClose.indd 4 7/21/2011 5:08:33 PM

.--. 17.--

Disassembling a crab, you can fi rst pull its legs off or leave them on to use as little handles. Turn the crab on its back and prize up the “apron,” the little pop-top thingy near the bottom. If you do it right the top of the shell will come off , too. � en turn the crab over so it is right side up and lay it down and you are looking at some greenish stuff , the “mustard.” Some people eat this and some don’t, but it isn’t recommended. Beneath the mustard are the gills, and these should probably be tossed. Which brings up: don’t wear fancy clothes for this, have plenty of napkins or towelettes, and NEVER point a crab you are cracking at anybody else.

Now you’ve divided the crab into body and legs. You can toss the little back legs away unless you want to try to suck out the teeny bit of fl esh inside. By this time I’m pretty hungry, so I set them aside and crack the large claws with a hammer. � ere’s nice meat in the claw and some in the “arm,” but don’t waste your time on the elbow. Get right to the body.

You can pick up the body and crack it in half and fi nd nice fl uff y white meat inside the chest cavity. Get it out with a knife or just use your mouth and fi ngers. By this time everything is a mess anyway, so why put on airs. By this time, if you have been drinking responsibly you may give in to the temptation to start mashing stuff (responsibly) with your mallet.

Go ahead! You worked hard all week! Enjoy.

8_UpClose.indd 5 7/22/2011 1:56:43 PM

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NEWARK / NEW CASTLE

Alex’s Seafood Restaurant $-$$Sun.-Thu. 10am-6pm,Fri.-Sat. 9am-10pm110 N. Dupont Hwy., New Castle302-328-5666Restaurant:

Beach Bum Barbeque & Crab House $-$$1102 N. Dupont Hwy., New Castle302-328-8200Restaurant:

Blue Crab Grill $$ Mon.-Thurs. 11am-9pm,Fri. 11am-10pm 322 Suburban Drive, Newarkbluecrabgrill.com302-737-1100 Restaurant:

Celtic Crab House $-$$Mon.-Thurs. 11am-11pm, Fri.& Sat. 10am-12am319 S. Dupont Hwy., New Castle302-276-2193Restaurant:

WILMINGTON

Big Fish Grill on the Riverfront $$-$$$Lunch: Mon.-Fri. 11:30am-4pm, Sat. & Sun. 11:30am-3pmDinner: Sun. 3pm-9pm, Mon. & Tues. 4pm-9pm, Weds. & Thurs. 4pm-9:30pm, Fri. 4pm10pm, Sat. 3pm-10pm720 Justison St., Wilmingtonbigfishriverfront.co302-652-3474Restaurant:

Captain’s Catch Seafood Market $-$$$Tues.-Thurs. 11am-6pm, Fri.and Sat. 10am-6:30pm, Sun. 11am-6pm 5828 Kirkwood Hwy, Wilmington captainscatchde.com302-998-3457Market:

Dawson’s Seafood $-$$$Mon.-Wed. 6am-2pm, Thurs.-Fri. 6am-4p821 N. Madison St., Wilmington302-658-4238Wholesale Market:

Deep Blue Bar & Grill $$-$$$$Mon.-Fri. 11am-close, Sat. 5:30pm-Close111 W. 11th St., Wilmingtondeepbluebarandgrill.com302-777-2040Restaurant with raw bar:

Feby’s Fishery Restaurant & Seafood Market $$-$$$ Mon.-Thurs. 11am-9:30pm,Fri. 11am-10pm, Sat. 4pm-10pm, Sun. 4pm-9:30pm3701 Lancaster Pk., Wilmingtonfebysfishery.com302-998-9501Restaurant & Market:

Harry’s Seafood Grill $-$$$Mon.-Thurs. 11am-10pm, Fri.& Sat. 11am-11pm, Sun. 10am-9pm 101 S. Market St., Wilmington harrys-savoy.com/seafood 302-777-1500Restaurant with raw bar:

Harry’s Seafood Market $$-$$$Mon.-Fri. 8am-6pm, Sat. 9am-4pmThe Riverfront Marke101 S. Market St., Wilmingtonharrys-savoy.com/fishmarke302-777-1500Market:

Joe’s Crab Shack $-$$Mon.-Thurs. 11am-12am, Fri.Sat. 11am-1am 600 Justison St., Wilmington joescrabshack.com302-777-1803Restaurant:

The Ree $-$$Mon.-Sun. 11am-1am2618 Carpenter-Station Rd., Wilmingtonthereefde.com302-529-1985Restaurant:

Riverboat Queen Crab Cruises Thurs. 7pm-10pm, Sun. 3pm6pm (reservations required)700 S. Madison St., Wilmingtonwilmingtonriverboatqueen.com302-383-1946Restaurant: (Thursday nights and Sundays

Sansone’s Seafood Market $-$$$ Mon.-Thurs. 8am-6pm,Fri. 8am-7pm, Sat. 8am-6pm, Sun. 10am-3pm 1830 W. 7th St., Wilmingtonsansonesseafood.com 302-654-2709Market:

Ahoy, readers! What follows is a local guide to seafood restaurants, markets, and crab shacks. Although the crab shack designation is self-explanatory, for the restaurants and markets we chose to focus on establishments that either (1) actually had the word “seafood” in their name or (2) carried a menu that fea-tures at least 80 percent seafood items. So full steam ahead, mateys! The hard work’s done… Go out an enjoy yourselves a nice hearty meal!


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19

Out & About'sSUMMER SEAFOOD GUIDE

= Fish

= Shellfish

= Live/Steamed Crabs

8_UpClose.indd 7 7/21/2011 5:09:44 PM

HOCKESSIN

George & Son’s Seafood $-$$$ Mon.-� urs. 9am-8pm, Fri. & Sat. 9am-9pm, Sun. 10am-5pm 1250 Old Lancaster Pk., Hockessin georgeandsonsseafoodmarket.com302-239-7204Market:

Henretty’s Prime Meats & Seafood $-$$ Mon.-Fri. 10am-6pm, Sat. 10am-4pm, Sun. 12pm-4pm 7460 Lancaster Pk., Hockessin henrettyscrabcakes.com 302-239-4915 Market:

DELAWARE CITY

Crabby Dick’s $-$$Sun.-� urs. 11am-10pm, Fri.-Sat. 11am-11pm30 Clinton St., Fort Delaware, Delaware Citycrabby-dicks.com302-832-5100Restaurant with raw bar:

Kathy’s Crab House $ Mon.- Fri. 11am-9pm 107 5th St., Delaware City kathyscrabhouse.com302-834-2279Restaurant:

King’s Crabs $-$$ Mon.-Tues. 7am-4pm, Wed.-� urs. 7am-6pm, Fri. 7am-7pm, Sat. 6am-7pm, Sun. 6am-4pm1 South Congress St., Port Pennkingscrabs.vzwebsites.comMarket:

Wiso’s Crabs $ Mon.- Fri. 10am-8pm 101 5th St., Route 9, Delaware City wisoscrabs.com 302-836-0224Market:

DELAWARE VALLEY/ BRANDYWINE VALLEY

Hill’s Quality Seafood $$-$$$ Mon.-� urs. 10am-7pm, Fri. & Sat. 9am-7pm, Sun. 10am-6pm 902 E Baltimore Pk., Kennett Square, PA hillsseafood.com610-444-6900 Market:

� e Brown Derby $$-$$$ Mon.-� urs. 10am-9pm, Fri. 10am-10pm, Sat. 12pm-10pm, Sun. 1pm-9pm 1470 Baltimore Pk., Toughkenamon, PA thebrownderby.us 610-268-8252Restaurant:

O&A's Summer Seafood Guide –continued from previous page

322 Suburban Drive, Newark • 302-737-1100 • www.BlueCrabGrill.com

Newark’s #1 Location for Seafood!

Mondays 5pm-Close*Bottles w/ Purchase of Entrée

1/2–Price Wine

FRESH LOBSTERS DAILY!

A | O&A20 . Up Close

[email protected]/wisoscrabsfacebook.com/wisoscrabs

Sign up to win FREE Seafood at WisosCrabs.com

302-836-0224101 5th St • Route 9 • Delaware City, Delaware

CRABS: Live • Steamed • Cleaned • Garlic

8_UpClose.indd 8 7/21/2011 5:10:13 PM

Mile High Steak & Seafood $-$$$ Mon.-Sat. 4:30pm-10pm, Sun. 4pm-9pm 1102 Baltimore Pk., Glen Mills, PA milehighss.com 610-361-0855Restaurant:

Brandywine Prime Seafood & Chops $-$$ Mon.-Sat. 5pm-10pm, Sun. 4pm-10pm1617 Baltimore Pk., Chadds Ford, PAbrandywineprime.com 610-388-8088Restaurant:

Doc Magrogan’s Oyster House $-$$ Mon.-Fri. 11am-10pm, Sat. 11am-2am117 East Gay St., West Chester, PAdocmagrogans.com610-429-4046Restaurant:

Hilltop Crab House$-$$Wed.-� urs. 10am-12am, Fri. & Sat. 10am-1:30am, Sun. 10am-1pm8980 Gap Newport Pk., Toughkenamon, PA hilltopcrabhouse.com610-268-2766Restaurant:

MARYLAND

� e Crab Shack $-$$Mon.-Sat. 10am-6pm, Sun. 10am-5pm1919 Augstine Herman Hwy., Chesapeake City, MD410-885-2662Market:

Howard House $-$$Mon.-Sun. 11am-9pm101 West Main St., Elkton, MDhowardhousetavern.com410-398-4643Restaurant:

� e Tap Room Crab House $-$$Mon.-� urs., 11am-10pm, Fri.-Sun. 11am-11pm201 Bohemia Ave., Chesapeake City, MDtaproomcrabhouse.com410-885-2344Restaurant:

Woody’s Crab House $-$$ Sun.-� urs. 11:30-9, Fri. & Sat. 11:30-10 29 South Main Street, North East, MDwoodyscrabhouse.com 410-287-3541Restaurant:

302.652.3474 • 720 Justison Street, Wilmington • BigFishRiverfront.com

302.658.6626 • 110 South West Street, Wilmington • FireStoneRiverfront.com

Also offering an à la carte menu in addition to the buffet

Brunch Buffet: 11am–3pm • Dinner Buffet: 3pm–7pmLive Jazz • 11am-3pm

ENJOY OUR FRESH SEAFOODjuicy, hand-cut steaks, savory pastas

and delicious salads all at our family friendly atmosphere!

Also offering an à la carte menu in addition to the buffetENJOY OUR FRESH SEAFOODAlso offering an à la carte menu in addition to the buffetENJOY OUR FRESH SEAFOODAlso offering an à la carte menu in addition to the buffet

Covered Outdoor Patio • Happy Hour Specials • Grill • Raw Bar

.--.

UP CLOSE

21

NewarkFilm.com

8_UpClose.indd 9 7/22/2011 12:48:09 PM

Crab &AvacadoMARTINIJanssen's Fine Foods,Greenville

2 tbsp orange juice

2 tbsp lime juice

1 tbsp honey

¼ tsp cayenne pepper

1 tsp orange zest

3 tbsp olive oil

¼ cup shallots, sliced thinly

1 lb fresh jumbo lump crabmeat

1 avocado, cut into chunks

Vinaigrette:Combine the fi rst 5 ingredients in a bowl and then whisk in olive oil. Season with salt and pepper and then add shal-lots. Let fl avors combine for 15 minutes.

Salad:Combine crabmeat, avocado and tomatoes gently in a large bowl trying not to break up the lumps of crabmeat. Mix in dressing very lightly. Spoon into martini glasses and garnish with cilantro or parsley to taste.Serves 4.

Crab &CRAB SALAD in Crispy Romaine LeavesFeby's Fishery,Wilmington

Grated zest of 1 lemon

2 tablespoons lemon juice

1 teaspoon chopped fresh tar-ragon leaves

2 tablespoons chopped fresh garlic chives

2 tablespoons chopped fresh parsley

1 tablespoon deli-style mustard

½ cup mayonnaise

1 pound crabmeat

¾ cup diced celery

Romaine lettuce leaves (or endive)

Salt, freshly ground pepper and cayenne pepper to taste

Salad:In a bowl, combine the lemon zest, lemon juice, tarragon leaves, garlic chives, parsley, mustard and mayonnaise; mix well. Stir in the crabmeat and celery and season with salt, pepper and cayenne. Cover and refrigerate up to 5 hours. To serve, spoon the crab mixture onto the romaine leaves and chill for at least 30 minutes to fi rm the fi lling. Serves 8.

LET US CATER TO YOU.From dinner parties to office

get-togethers to weddings,

let Janssen’s make your event

special. We offer full-service

catering, event planning, party

rentals, floral arrangements,

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Contact our catering director

today at (302) 654-9941 x3.

WWW.JANSSENSMARKET.COM3801 KENNETT PIKE, GREENVILLE, DE 302.654.9941

A˜°˜˛˝ ˙ˆˇˇ | O&A22 . Up Close

8_UpClose.indd 10 7/21/2011 5:12:31 PM

Alaskan Dungeness CrabDungeness crab has a taste similar to king and snow crab. Its short stubby legs are typically full of large chunks of delicate meat. The color of a cooked Dungeness is also simi-lar to both king and snow crabs.

Alaskan KingCrab LegsKing Crab leg meat is moist and sweet, but fi rmer than Blue Crab. The shell of the cooked crab leg is a bright orange-red color, and easily distinguished by its spiky texture.

Alaskan SnowCrab ClustersSnow crab legs have a mild, sweet fl avor, and a fi rm but moist, tender texture. Snow crab clusters have a bright orange color similar to king crab legs. Cooked snow crab meat is reddish orange to white in color.

Alaskan Dungeness CrabDungeness crab has a taste similar to king and snow crab. Its short stubby legs are typically full of large chunks of delicate meat. The color of a cooked Dungeness is also simi-lar to both king and snow crabs.

Maryland SoftShell CrabSoft shell crabs are those that have recently molted their old exoskeleton and are still soft. They have a distinct sweet crab fl avor and what makes them unique is that every part of a soft shell crab is edible. They are tra-ditionally sautéed to a golden brown or coated in fl our and fried, rather than steamed.

Maryland Blue CrabClaw meat is grayish blue meat from the knuckle and larger leg areas of the claw and has the strongest fl avor. Backfi n meat is white and more mild tasting, and comes from the parts of the body near the swimming legs. Blue crabs turn orange when cooked.

What's theDi� erence?

To Support Kids In Distressed SituationsRegister online @ dekidsfund.org or races2run.com

Saturday, August 6, 2011Race Time: 8:30am • Registration: 7:30amRace begins at James St Tavern, 2 S. James St, NewportRace Time: 8:30am • Registration: 7:30amRace begins at James St Tavern, 2 S. James St, Newport

Courtesy of Feby’s Fishery, Wilmington, DE

23

SPONTANEOUS UNDERGROUND

www.ChelseaTavern.com

What’s Better than Live Music on Market Street?

SATURDAY, AUG 20, 9PM

FREE Music on Market Street!

NO COVER!MORE MUSIC COMING IN SEPTEMBER!

8_UpClose.indd 11 7/21/2011 5:12:51 PM

OURSEAFOOD FIXHow much do we love seafood? Lots.

Locally, our Out & About readers rank seafood as their favorite menu item, rating it more than twice as favorably as beef and poultry. Likewise, across the na-tion, seafood is trending upwards.

Currently, the average U.S. citizen consumes around 16 pounds of seafood each year. In 2009 alone, the U.S. imported 4.1 billion pounds of seafood while producing another 2.8 billion pounds domestically for a total of 6.9 billion pounds.

Our country is the second largest importer of seafood in the world, importing nearly three times as much seafood as 30 years ago. More recently, the United States has become a major importer of farm-raised seafood products. The largest categories of imported aquaculture products are shrimp, salmon, and tilapia. In 2002, we brought 1 billion pounds of farm-raised seafood from other coun-tries at a total value of $2.7 billion. Meanwhile, as the world’s largest poultry exporter, the U.S. shipped more than 5 billion pounds of poul-try products in 2002 at a value of just $1.6 billion.

– Sources: NOAA Fisheries, Department of Commerce, 2009; National Marine Fisheries Service, Department of Commerce, 2011

The Taste. The Vibe. South Beach.

Here Comes the Sol...

Delaware Today’sBest of Delaware® Best Outdoor Venue with Live Music2011 Critics Choice Upstate

On the Summit North Marina at Lums Pond3006 Summit Harbour Place Bear, DE 19701 302.365.6490.

Best Outdoor Venue with Live Music2011 Critics Choice Upstate

On the Summit North Marina at Lums Pond

Live Music every weekend night!!!

Check out their events schedule at

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.

24 . Up Close

Enter to Win A…Every week for the month, Out & About will be giving away

$25 Gift Certificates to readers of our Weekly VIP E-Newsletter.

Sign up at OutAndAboutNow.com to enter to reel in a great catch from local restaurants and area crab vendors!

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8_UpClose.indd 12 7/22/2011 1:25:22 PM

xx . S Greylin, Stripe Slouchy Pocket Dress $89 Diane Von Furstenberg, Arely Bis Wrap Dress $299 Diane Von Furstenberg, Helena Wrap Dress $299

Marc Jacobs SS11

Photos Courtesy of Create the Solutions

Marc Jacobs SS11

Photos Courtesy of Create the Solutions

Stripes are stepping out of the shipyard and appearing on unexpectedly edgy looks this season. Turned on their sides for bias and vertical patterns, these styles will fl atter every body type. On light, summer-friendly fabrics, these linear looks are anything but nautical.

All clothes shown can be found at NV Boutqiue. Get the LOOK

The INSPIRATIONSTYLE

Compiled by Lauren Marchionni

8_Style.indd 1 7/22/2011 12:45:59 PM

We Run/Walkfor

TheCindy

FoundationOvarian Cancer Research

3rd Annual 5K Run/Walk

(USTAF Certified Race)

WednesdaySeptember 7, 2011

Wilmington Riverfront5:00pm Registration

6:30pm Run/Walk Start

$20.00 Registration Fee (by 9/6/11)

$25.00 Registration (on 9/7/11)

Pre- Registrationwww.races2run.com

all proceeds to benefitMemorial Sloan-Kettering

Ovarian Cancer Research Foundation

Helen F. Graham Cancer CenterSpecial Needs Fund

The University of Pennsylvania’s Ovarian Cancer Research Center

For More Informationor for

Sponsorship Opportunitiescontact

[email protected] call Buddy at 302-984-2423

Sunday, September 25, 2011, 12 - 4 p.m.Advance tickets $50 or save $25 when you buy 6!

Tickets available at www.delmnh.org or 302-658-9111.

4840 Kennett Pike, Wilmington, DE 19807

Wines coordinated by Domaine HudsonSpecialty beers Hors d‘oeuvres Live music Silent auction. . .

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Enjoy 20% o� retail purchases during August.

HAPPY SUMMER!

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1240 Old Lancaster Pike, Hockessin, DE 19707 | 302.234.9144 | essenciasalon.com

8_Style.indd 2 7/21/2011 3:39:17 PM

Summer is all about relaxation and making life easier. During the hot, humid months, the last thing a girl wants to deal with is her hair. You blow-dry it, you straighten it, you slip in some product, you try to make it look half-way decent, but predictably, the sum-mer heat has di˜ erent plans. Your best bet? Try an easy updo.

Holly Grist at Salon 828 says, “Spray your hair with a texture spray, like Shu Uemura Liquid Fabric. Dry your hair about 90 percent, divide into two sections and make two buns, Princess Leia style. Let your hair air dry the rest of the way in buns, then unwrap, shake out the buns and fi nish with an anti-frizz serum, like Kerastase Oleo Relax. ˛ is is super pretty for a casual night out, or you can tie it up for a chic easy updo!”

When it comes to summer hair, the secret is to embrace the im-perfection. Messy buns look great and are incredibly easy. Don’t feel like drying your hair? No problem. Grab some texturing spray, scrunch, and let it air dry. Gather your hair into a bun and let a few pieces come loose around your face.

Easy Updos are perfect for those summer nights at the Starboard, when you want your hair out of your face to show o˜ your sun-kissed glow.

The Wilmingtonista

Out & About’s

Style and Shopping

Scoop

I can smell anything within a mile, which proves problematic if someone is cooking eggs nearby. Disgusting! Re-gardless, like most people, my olfaction is strongly connected to my memory. And summer has provided almost all of my favorite moments.

˛ at being said, I’m excited to say that I have found three fragrances that remind me of summer all year long:

> > > EASY UPDOS

SCOUTING REPORT

Summer Scents

KAI (available at Ashley Austin)

All three scents are understated and feminine, with a nice combination of fl oral and fruity undertones. Each spritz will give you the perfect fi nishing touch to your summer outfi t.

KAI (available at Ashley Austin)

PACIFICA SPRAY in Hawaiian Ruby Guava (available at QVC)

MADISON SQUARE PARK(available at Houppette)

by Lauren Golt

All three scents are understated and feminine, with a nice combination of fl oral and fruity undertones. Each spritz will give you the perfect fi nishing touch to your summer outfi t.

8_Style.indd 3 7/21/2011 3:40:50 PM

Summer Cocktails:

LIGHT & BRACING

Crushed ice will make your cocktail refreshingly slushy.

A sprig of mint makes a colorful garnish.

FOOD&DRINK

8_FoodDrink.indd 2 7/21/2011 2:39:46 PM

Summer Cocktails:

LIGHT & BRACING

Local recipes serve up drinks that are cool on several levels

During the dog days of August, a little hair of the dog is a favorite brunch special at the Starboard

in Dewey Beach. But instead of the pedestrian Bloody Mary, customers are opting for a “grapefruit crush,” made with fresh-squeezed grape-fruit juice and Absolut Ruby Red.

Actually, this summer just about anytime is the right time for the popular grapefruit cocktail. “˜ at drink makes us the top seller of Ab-solut Ruby Red in the country—that’s what our distributor told us,” says bartender Matty Kasper.

Grapefruit crush is just one variety of what’s become a common summer libation.

Northbeach in Dewey Beach, for instance, boasts a crush menu that includes orange crush, grapefruit crush, Creamsicle, key lime pie, lem-onade, mango, and bartender Katie Lind’s favorite, pina colada crush.

At Bluecoast in Bethany Beach, the crush of the day is made with whatever the chef or bar manager buys at the local produce stand.

What’s the appeal? “A crush is so special because within every crush is fresh-squeezed fruit,” says Lind, who’s been a bartender at North-beach for four summers. And fresh plus cold equals refreshing. “A lem-onade crush is the perfect tasty drink to quench your thirst,” Lind agrees.

Crushes aren’t the only fruit-forward drink whose appeal spikes in summer. SoDel Concepts’ restau-rants—there are seven at the beach, including Bluecoast—still sell the trusty cosmopolitan cocktail “like crazy,” says Bryony Zeigler, president of SoDel Concepts. Cut up fresh pineapple and let it sit in vodka for a few days and you have another lively cocktail. “So easy,” she says.

With its ginger-lemongrass mar-garita, Redfi re Grill & Steakhouse in Hockessin adds a little zing to a fruit-forward drink. ˜ e brac-ing cocktail is made with tequila, a ginger-lemongrass simple syrup and fresh limejuice. It’s not as sweet as a crush, but it’s still invigorating.

“˜ e freshness of the lemon-grass, a little bit of spice from the ginger and the sweetness of the simple syrup create a triangle of balance,” says Bryan Jariwala, the general manager.

Clearly, an ideal summer cock-tail should have a lightness to it. “People always want something cold and light that they can drink wear-ing a bikini and not feel gross,” Zei-gler says. “Sure-bet crowd-pleasers are pomegranate martinis, mojitos, and fruit crushes.”

If you think that fruit-based drinks are for sissies, think again. “Everybody orders them,” Kasper says of the grapefruit crush. “It’s unbelievable.”

Here are a few recipes to try

at home. Each recipe makes one cocktail.

Grapefruit CRUSHStarboard, Dewey Beach

The Starboard has gone through a lot of grapefruit during this summer. This best-selling drink goes from brunch to the wee hours with no problem.

1½ ounces of Absolut Ruby Red

½ shot of triple sec, or to your liking

Juice of a half a grapefruit

Splash of Sprite

Fill a tall glass with ice and add the fi rst three ingredients, leaving enough room at the top for the Sprite topper. The more triple sec you use, the sweeter the drink. That’s also true of the Sprite.

Stir and serve.

–recipes continued on next spread

By Pam George

˛˛˛. ˝˙ˆ --. 29


GingerLemongrass MARGARITARedfi re Grill & Steakhouse, Hockessin

Because this sophisticated summer cocktail re-quires a simple syrup, it’s a little bit more work. But it’s worth it for the distinctive fl avor.

For the simple syrup:

Three 6-inch pieces of lemongrass cut into smaller pieces

3 ounces of fresh ginger, peeled and cut into smaller pieces

2 cups of sugar

2 cups of water

Using a rolling pin or pestle, give the lemongrass and ginger a good mashing to release the fl avors. Put the lemongrass, ginger, sugar, and water into a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Let simmer for fi ve minutes without stirring. Remove from the heat and allow to cool. Strain into an air-tight container.

For the cocktail:

1½ ounces of premium tequila (general manager Bryan Jariwala prefers Don Julio Silver)

1 ounce of ginger-lemongrass syrup

½ ounce of fresh limejuice

Combine all ingredients and stir or shake. Serve over ice in a tulip-shaped glass. Salt the rim for an extra fl avor sensation.

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30 . F˜˜° ˛ D˝˙ˆˇ


Pina Colada CRUSHNorthbeach, Dewey Beach

Bartender Katie Lind likes to experiment, which is how she came up with this tropical liba-tion. “It has to be light, refresh-ing, and delicious,” she says of a summer cocktail.

1 ounce of Malibu Black Rum

1 ounce of pineapple vodka

The juice of one orange

Splash of Sprite

Combine ingredients over ice. Shake and serve.

31

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Victory Brewing Does Dessert

Next time you grab a pint from Victory Brewing Company, be

sure to grab a spoon as well. ˜ e house-made ice cream, with three fl avors, each inspired by one of the company’s unique brews, is now available in Victory’s Downingtown retail shop.

Each batch of the cold confection begins with the wort from one of Victory’s beers. A natural product consisting of water and malted barley, wort is a liquid from the early stages of the brewing process that puts a Victory spin on the three fl avors: Triple Monkey, a banana ice cream made with the wort from Golden Monkey; Hopped Up Devil, a cayenne and cinnamon ice cream made from HopDevil, and Storm King Crunch, chocolate ice cream made with the wort from Storm King Stout.

Like the recently-introduced root beer in bottles, ice cream is aimed at the under-21 crowd. Says Bill Covaleski, president and co-owner of Victory Brewing, “˜ anks to our family-friendly restaurant, we’ve always been able to focus on appealing to people of all ages. Packaging our unique ice cream so people can enjoy it at home just made sense.”

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www.HibachiGrill-SushiBuffet.comGrand Opening August 3rd

10% OFFGood for 10% off one dinner or lunch buffet purchase at

Hibachi Grill & Supreme Sushi Buffet. Cannot be combined with any other specials or offers. Does not include beverages

or gratuity. One coupon per person. Expires 8/31/11.

WIN AN iPAD OR ONE OF 3 iPHONES

Visit Hibachi Grill & Supreme Sushi Buffet between 8/3/11 and 8/31/11 and enter for a chance to win an iPad or one of three iPhones. Drawing 9/1/11.

Check restaurant for winning number. Additional details at www.HibachiGrill-SushiBuffet.com

Try the best new hibachi and sushi buffet in town! and sushi buffet in town! and sushi buffet in town!

A | O&A32 . F D


Walt’s:

SAY IT, SAVOR ITWith a secret recipe, both the original and the Express have earned local chicken-lovers’ loyalty

Certain restaurants are destinations, as much an

attraction as a battlefield ormuseum, but flavored withnostalgia. Expatriates crave the eatery’s signature dish, and travel bloggers wax enthusiastic about its virtues. In Delaware, consider Grotto Pizza—before it leapfrogged up and down the coast—Nicola Pizza for its Nic-o-Boli, and Deerhead Hot Dog for the spicy sauce.

And then there’s Walt’s Flavor Crisp Chicken and its cousin, Walt’s Flavor Crisp Chicken Express. Just saying the word Walt’s can make some people salivate. “I used to go once a week when I worked downtown,” says Sally Palmer, who’s since moved to Florida. “It’s the best.”

“It is well-seasoned and not greasy, and their mac ‘n cheese is yummy,” says area resident Luba Cawley.

There’s just something aboutit. Maybe it’s the crisp, peppery coating. Or perhaps it’s the meat, which stays so moist that juices may trail down your chin. As Cawley notes, the sides are irresistible: string beans, collard greens, mashed potatoes and gravy, and red beans and rice—to name a few.

KFC or Popeye’s is not in the same league, says Larry Fletcher. And he should know. Before becoming a manager at the Walt’s location on Vandever Avenue, he worked at KFC. “It’s a better product,” say Fletcher, now president of Walt’s Flavor Crisp Express on North Lincoln Street.

But this culinary star began life as a supporting player. In 1978, Harry Sheppard managed a grocery store, Idette’s, at 22nd and Pine streets. When a store across the street closed, Sheppard and his employer, Walter Samuels, opened an ice cream parlor. Thepartners, however, needed a fall-back food.

“Ice cream is seasonal,” Sheppard notes, “so we needed a product to go along with it. Chicken is the most universal, so it was chicken.”

The chicken quicklyconsumed the business. So much so that after Samuels bowed out of the business and Sheppard moved Walt’s to Vandever Avenue, Sheppard stopped serving ice cream.

Sheppard used a family recipe for his chicken, but he tweaked it as he went along. Don’t ask. Only torture could pry the process out of him. Yet it’s public knowledge that the chicken is a) marinated, b) coated with what’s known as an Oriental breading—“It’s a light coating,” Sheppard says. “It’s not a heavy batter.”—and c) cooked in pressure fryers.

–continued on next page

By Pam George

www. out -and -about .com 33

FOOD&DRINK


“It’s not simple,” Fletcher says of the recipe. “˜ ere’s a twist to it.” Whatever it is, the recipe produces consistent results and many, many fans. ˜ e proof: Sheppard expanded the Vandever Avenue space three times.

In 1990, Fletcher came on board as manager. He’d been working in quick-casual restaurants since he was 16 and managing them since he was 19. His goal was to one day own his own location, a dream that had been thwarted while working at the chains. He made his intentions clear to Sheppard, who o° ered an opportunity to eventually own a Walt’s site.

Also that year, Sheppard’s ex-wife and her partners opened Miz Walt’s on Union Street. ˜ e main attraction: fried chicken, reportedly the same recipe–although Fletcher is skeptical. ˜ e business has since closed.

In 2002, Fletcher opened Walt’s Flavor Crisp Chicken Express in what was once a house in Little Italy. ˜ e restaurants share similar menus, particularly where the chicken and sides are concerned. Both also have additional items, such as fi sh sandwiches, crab cakes, and shrimp-in-a-basket. “We do everything, just in case someone comes along who doesn’t eat chicken or kids want a hamburger,” Fletcher says.

Some interesting di° erences: kielbasa at the Vandever Avenue location and snow crab legs, turkey burgers, and fried turkey (whole) at the North Lincoln Street site.

Customers still have an appetite for Walt’s. On a busy weekend, Fletcher’s restaurant goes through 25 cases of chicken -- about 1,000 pounds. Even Fletcher hasn’t lost his taste for it. “I eat it every day,” he says. “My 4-year-old daughter will eat no other fried chicken but Walt’s.”

Fletcher, who’d like to open another location, has his eye on franchising. “˜ at’s the big picture,” he says. “Even chains like McDonald’s started with one store.”

‘Walt’s’: Say It, Savor It –continued from previous page

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A | O&A34 . F D


When I attended the Culinary Institute of

America, seven days were devoted to the identifi cation, preparation, butchering, proper handling and storing of all things from the precious waters of our lands. My instructor was a cantankerous and passionate former Marine by the name of Chef Corky Clarke. He is legend at CIA. To mishandle seafood in his kitchen was akin to hurling a rotten tomato at a statue of the Virgin Mary.

I emerged from my seven days in a fog, as if I had been smacked in the gob repeatedly with cold mackerel. I didn’t so much have an aversion to delicacies of the sea as I did his abrasive style of teaching. I didn’t understand what fueled his love for the sea. Imagine

the irony when I landed my fi rst job out of school as chef of a seafood restaurant. It took all of one week for humility and reality to sink in: the sea was my muse.

And then it got exciting. Imagine having an enormous, far-reaching palette of fl avors and choices encompassing dozens of textures, nuances and seemingly endless possibilities of preparations. While working with these various species you daily discover that each must be treated with respect and care to showcase their rich qualities. It’s a daunting responsibility.

We in the Mid-Atlantic region can become a little spoiled when it comes to access to fresh seafood. All along the Jersey shore, Maryland waterways and Delaware beaches, chartered fi shing boats are in great supply, waiting for eager anglers who haul home not just a salty trophy, but dinner, too. Crabbing is not just part of our culture, it’s practically in our DNA. Yet I’m still stupefi ed when I regularly meet Delawareans who “don’t care for fi sh.”

I’ve discovered that for those who don’t cook a lot, their proclivity or lack thereof for a certain type of food usually stems from fi rst experiences. Slimy mushrooms, rock-hard Brussels sprouts, obliterated broccoli, dirty-tasting beets, gamey game – it’s all relative. How ingredients are treated really determines the chances of someone throwing down and enjoying them, or throwing up and swearing o˛ them for life. I love to eat all those things, but if poorly prepared, I’ll be passing on them as well.

˝ e most important and basic element in the quality of seafood is water. ˝ e water seafood thrives in and the ice it is packed on determines freshness. ˝ e best example of this is an oyster. Oysters, like wine, taste of their region. Cleaner, colder waterways are going to impart a di˛ erent fl avor to the fl esh than a briny, saltier sound. Oysters pulled from the ocean are still alive, and should stay that way in order to safely enjoy them. However, they constantly open and close while sitting, waiting for the cocktail sauce to arrive.

TASTESavoring theTreasures of the SeaBy Robert Lhulier

So, like mussels and clams, if you leave them sitting un-iced or in their own liquid, you’ll fi nd they’ll die quickly, and that brackish odor soon follows.

Equally important is the water seafood is cooked in and how much water is cooked out of it. ˝ is determines fl avor and texture. Over-grill a tuna steak and you’ve depleted its fl avorful juices. Alternately, if you lightly poach a piece of fi sh in a fl avorful liquid like wine or stock, you’re keeping that moisture intact for optimum fl avor and texture.

Frozen seafood will never reclaim that delicate, tender mouth-feel that comes from cooking it ocean-to-frying-pan. But if you’re not cooking fi sh right away, keep it as cold as possible and change your ice frequently.

When buying fi sh, does the store smell like the harbor or the dumpster? Cleanliness is key, too. It’s no wonder so many people are put o˛ by seafood; many places are not diligent about storage and food safety. Fresh seafood should smell of the sea, not a sea monster.

˝ ere are hundreds of cookbooks on preparing seafood, but in general, opt for keeping it simple. Use these tips for choosing and storing, and then try preparing more seafood at home. You’ll be availing yourself of all the fresh regional delicacies that so many land-locked Americans are deprived of.

Robert Lhulier is the executive chef at the University & Whist Club and author of the food blog forkncork.blogspot.com.

˙˙˙. ˆˇ˘ --.

FOOD&DRINK

35


It’ll be an epic three-day battle of the brews when Newark’s Stone Balloon hosts an East-Coast-vs.-

West-Coast-themed beer dinner from Aug. 11-13. Beers from Dogfi sh Head will face o° against California’s Sierra Nevada Brewing Co. beers each night.

Corey Newkirk, general manager of the Stone Balloon, says there’s a distinct di° erence between beers from the two coasts. “East Coast breweries tend to use a lot more hops in their beers and IPA’s, and they also tend to be a little more aggressive,” he says.

˛ e $50 dinner will feature three courses, with one beer from each brewery accompanying each course (six beers total). For the fi rst course, Dogfi sh Head’s Golden Shower Imperial Pilsner will go up against Sierra Nevada’s Summerfest. ˛ e two breweries’ pale ales will be the focus of the second course, and the dinner will end will a pair of darker beers, Dogfi sh’s Raison D’Etre and a Sierra Nevada’s Ovila Ale. ˛ e menu is designed to let the beers shine, and will be the same all three nights.

Call 302-266-8111 for reservations.

- Lauren Marchionni

A | O&A36 . F D

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It is the policy of Delaware Sports League that all members and/or those participating in Delaware Sports League games, events and/or outings must be 21 years of age or older. Neither athletic ability nor the consumption of alcohol is a require-ment to participate in Delaware Sports League games, events, or outings. This is about the people, not the party. The only requirement is that you are open to all people, treat them well, be safe with yourself and others, and have fun!

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MOT KICKBALL:Shenanigan’s and Tom Foolery’s batt led it out to a ti e to share the DSL MOT Kickball Title this season…at least for now…this will be sett led later…to be conti nued!

DSL CO-ED GRASS VOLLEYBALL:CONGRATULATIONS TO “OLD SCHOOL”!!! Wilmington 2011 Spring Outdoor VolleyballChampions! Summer Season Starts August 21st!

DSL MONDAY BOWLING:I want to congratulate Brad Beissner, Tess Scown, Jenny Titova,and Jennifer Vu for what I think is the funniest team name this season…”Not at The Table Carlos”….Hilarious reference here is the video!

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Coming In August:Monthly Highlights...Monthly Highlights...WILMINGTON KICKBALL:We had a great opening week of Kickball this season! I want to welcome some old friends to DSL! Ryan Schultz, Amye McDearmon, and Julie from Walters someti mes it’s great to get to write what goes in a magazine so I can give the occasional shout out!

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DSL_Full_AUG2011.indd 1 7/21/2011 5:39:30 PM

Harry Shearer has had a multi-faceted entertainment career, but his latest project is one borne out of personal passion and a fair measure of outrage. Perhaps best known as the voice of several major characters (including Mr. Burns and Principal Skinner) on TV’s The Simpson , Shearer has also delighted audiences with his comedic work in This is Spinal Ta , as a one-time regular on Saturday Night Live, and on his own NPR political satire program, Le Show.

The Big Uneas , his 2010 documentary about the man-made disaster of Hurricane Katrina, is no laughing matter. Shearer, a part-time New Orleanian, argues that the Army Corps of Engineers created many of the conditions that resulted in the wholesale flooding of New Orleansand nearby St. Bernard Parish. Moreover, he posits that the Corps’ willful disregard for outside expertise and its inability to learn from its past mistakes could lead to another disaster of the same magnitude or even greater, if not in New Orleans itself then perhaps somewhere else.

In a brisk 98 minutes, The Big Uneas mixes factual accounts from engineer whistleblowers and hurricane experts with personal stories of residents. He deftly visualizes the impact of the floodingthrough animations that show the city slowly, horrifyingly, filling up with water.And point by point, he builds a compelling case against the Corps’ myopic view of its own failings.

It’s not surprising that The Big Uneas shares a loose-jointed sensibility with Shearer’s Le Show. Like that program, the film mixes hard facts and sharpcommentary with evocative music and moments of levity. “The [film’s] contencan be unrelenting and the material is dense,” he says. “The music and humordon’t trivialize the subject, but they do lighten it a bit.”

Although Shearer has made several other films, this is his first documentary“Filmmaking is filmmaking ultimately,”he says, and many of the elements of the director’s job are the same: selecting locations, making stylistic choices, working with a team of artists.

One of his directorial choices centered on his on-screen presence. On the one hand, he worried about being a credible voice. “I didn’t want the audience wondering, ‘Why is that guy from TheSimpsons talking to me about flooding?’” In the end, Shearer decided to put himself in the film, but only to serve as the audience’sguide. “I wanted the people involved doing the storytelling, and I wanted them looking the audience right in the eye.”

In another parallel to Le Show, Shearer’s casual amiability does not obscure his pointed criticism of the Corps and the failed political environment that allows it to be so unaccountable. Shearer explains that the Corps is heavily entrenched in Washington and serves as a conduit for pork barrel funding back to politicians’ home districts. “They’re sohard to fight. But if there’s no penalty forfailure, what you’ll get is more failure.”

One reason the film screened recentlyin Wilmington and Philadelphia was the resonance with the Delaware River dredging project, where the Corps is

UNEASY RIDER A Hollywood hyphenate voices outrage

in New Orleans documentary

–continued on page 43

By Mark Fields

www. out -and -about .com 41

MOVIES

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proceeding despite the objections of governments and environmentalists alike. Maya van Rossum, the Delaware Riverkeeper, is grateful that Shearer has both made the film and brought it tothe area, because the dredging project is “another catastrophe in the making. TheArmy Corps is very consciously ignoring all the information it’s been provided about the threats posed by this project.”

Van Rossum says the attention given to environmental causes by celebrity activists such as Shearer is “hugely important in raising the profile of the issues.” In fact,when Shearer featured the Delaware River project on Le Show, van Rossum says, “My heart leapt, because Le Show is an important platform for politically conscious folk.”

Shearer has been baffled by thnational media’s reticence in covering the film and its focus on the Corps’ apparentnegligence. He attributes this to an insidious blend of money, laziness, and ego. The national media covered the story withlogistical convenience, he says. “St. Bernard Parish was completely flooded out, but thatpart of the story was never on TV because the parish wasn’t near an interstate.”

He is especially dismayed by the lack of interest from shows that normally are interested in the mix of celebrity director and governmental scandal -- shows like The Daily Sho , The Colbert Repor and Fresh Air.

Nevertheless, Shearer’s commitment to the subject is deeply personal, sincere, and ongoing. He has been touring the country since the film’s August 2010premiere, introducing the film anddiscussing its implications. He also willingly appears on whatever national, regional, or local media choose to cover the film andthe complicated issues it discusses.

“This story would be important ifit only happened in New Orleans,” says Shearer, “but it’s happening all over. Sacramento and Dallas and hundreds of other places in the country are in similar situations. This is a national problem.

–continued from page 41Uneasy Rider


MOVIES

43

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8_MusicX.indd 1 7/22/2011 12:41:07 PM

August 2011 | O&A46 . Music

MUSIC

MoveMentArden Concert Gild aims to build interest with a younger crowdBy Scott Pruden

You probably didn’t feel the ground move the evening of May 13, but at the Arden Gild Hall, tucked away off Grubb Road north of Wilmington, there was a bit of a youth quake.

It was in the vaulted wood hall—normally host to performers that skew older on the World Café listener spectrum—that local power pop favorites Free Energy rocked the rafters for a decidedly under-30 crowd.

With that show, the Arden Concert Gild, the all-volunteer concert promotion arm of the group of community clubs known collectively as the Arden Gild, declared its more youthful aspirations: build its audience base and encourage younger volunteers to jump aboard.

Much of that movement has been spurred by Arden Concert Gild members Ron Ozer and Joe Del Tufo.

Ozer, who joined the Gild in the early years of the century, soon became interested in ramping up the number of shows the Gild put on each year. By 2004, he had achieved that goal, increasing the number of acts to more than a dozen annually. But bookings were stuck in a pattern that served the Gild Hall well for tried and true concertgoers, but didn’t do much to bring in new blood.

8_MusicX.indd 2 7/22/2011 12:41:53 PM

47

MoveMent“We had a few main styles

of music that we focused on—singer-songwriters, bluegrass, world music, jam bands and blues,” Ozer says.

When local concert photographer Del Tufo joined the Concert Gild about three years ago, the two started to brainstorm the group’s next step.

“We spent a while thinking about how we could bring in more indie rock-type bands, and the Free Energy show was [Joe’s] idea originally,” says Ozer, noting that they had seen the band perform on the Marina Stage

at last year’s XPoNential Music Festival, presented annually at the Camden, N. J., waterfront.

“The challenge we face is trying to get young people in at low prices to see a great rock show,” Del Tufo says. “We wanted to have something that would be successful. We’re really targeting emerging talent to get the younger fans in. When we sit down and decide who we’re going to book, it’s very often the people we can have right now—just before they blow up really big.”

Gild Hall regulars The Spring Standards are an example.

They’ve made it a tradition to play Arden each Boxing Day for the last five years, and Del Tufo values the band’s loyalty. “Being able to get them is a wonderful thing, but sometimes you wonder how long it’s going to be before we’re just too small for them.”

In many ways, Ozer says, the Arden Concert Gild is trying to emulate what is already being done by another small—and somewhat unlikely—venue in Philadelphia. The First Unitarian Church of Philadelphia at 22nd and Chestnut streets is known

The Spring Standards setting up before the show. photos by Joe del Tufo


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8_MusicX.indd 3 7/22/2011 12:52:01 PM

48 . M

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for booking emerging bands that come through Philadelphia but don’t have the heft to get on the bill at larger venues like the Electric Factory or TLA.

But because the all-volunteer nature of the Concert Gild limits the number of acts that can be booked, those in charge of picking bands have to be extra selective, Del Tufo says. Booking a band on the way up is great, but because of Arden’s somewhat remote location away from most of the area’s college campuses, the Gild must also assess how well a show will sell.

A good example is Yann Tiersen, a French multi-instrumentalist whose dense, atmospheric sound has solid indie-rock street cred. Ozer and Del Tufo saw him perform at the First Unitarian Church and considered him for a spot on the Gild’s roster, but they knew he would be a stretch.

“˜ at’s the kind of act I would love to have at the Gild Hall, but knowing we can sell the tickets is a big thing to consider,” Del Tufo says. “A lot of it is knowing your audience and knowing how much you can risk.”

At the same time, Ozer says, sometimes the Gild just can’t be fast enough to keep up with the lightning speed of a band’s ascent.

“I saw Mumford & Sons at the 50-seat chapel of First Unitarian Church and loved them, but before I could book them they were playing the Electric Factory,” Ozer says.

Both men note the Gild Hall is at a disadvantage in booking acts when competing against the Philadelphia venues, but they are quick to point out that among its Wilmington-area counterparts, there exists a sense of helpful camaraderie rather than cutthroat competition. ˜ e close-knit nature of Delaware means ˜ e Grand, the Queen and the Concert Gild maintain a policy of consulting with each other on bookings to make sure acts don’t overlap or one venue doesn’t step on the others’ toes, both Ozer and Del Tufo say.

But that doesn’t mean Arden won’t play to its strengths.

“We have a lot of advantages over the city venues,” says Ozer. “˜ e hotels are really close, we have free parking and we charge a lot less for drinks,” thanks to generous donations of beer from Dogfi sh Head Brewery. “We’re trying to make it a lot easier for people to play here.”

As for developing that youth audience, Ozer stresses that an important facet is building youth awareness with better promotion and volunteerism through the Arden community.

“We’ve had some younger people that helped run this year’s Shady Grove Music Festival who have expressed interest in doing the Concert Gild,” he says. “But it’s a generational thing—the regular meetings and working on di˛ erent kinds of events that you might not be interested in yourself—getting younger people to do that is a little more diÿ cult. ˜ ankfully, Free Energy was one that everyone could get excited about.”

“We’re really targeting emerging talent to get the younger fans in.”

Heather Robb of The Spring Standards belts one out. photo by Joe del Tufo

Youth Movement –continued from page 47

8_MusicX.indd 5 7/21/11 4:00 PM

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MUSIC

51

Butch and Devin Zito might have di�ering styles, but both are in the business of making great music

By Scott Pruden

Growing up, Devin Zito didn’t imagine his family was differentfrom anyone else’s. As someone whose first memory was

walking into an Austin, Texas, recording studio, he figured every kid was raised onthe Grateful Dead and fell asleep to the sound of band practice in the next room.

The fact that most kids didn’t havesimilar experiences took some getting used to, but it was all part of growing up in a musical family presided over by his dad, Butch. Having been based in Wilmington for the past couple of decades, father and son now represent separate facets of a rapidly diversifying local music scene.

Butch traces his musical legacy to the heyday of the Grateful Dead and their style of long-form rock jams. And it was

the Dead, after playing a song by Butch’s band, Stackabones, as one of the warm-up tunes for their 1983 summer tour, who got them a tour and a record deal with Relix Records, the Dead’s label.

Extensive touring through the U.S. and Europe followed, but Butch’s move to Wilmington and band co-founder Jimmie Brighton’s settling in northern California refocused their priorities.

“We decided that we’d prefer to stay home and raise our kids rather than go on tour,” Butch says.

Of course, the fashion in which those kids were raised had its effect, and amongButch’s kids, Devin was the one who expressed the most interest in music.

“I never pushed anything on him. It just happened,” Butch says.

Though influenced by his Deadheaupbringing – the first album he remembershearing was the Dead’s American Beauty – Devin managed to diverge from his dad’s style when he took up with the Wilmington band The Hold Up

He’d been hanging out at local rock shows since 2002, but it was a 2006 open mic night at Mojo 13 that finally got Devinup on stage. It was at a subsequent open mic night that he met Jason Webb and the two jammed together.

“I told him, ‘You need a loud rock and roll band behind you,’” says Devin, who then set about finding a keyboardistand rhythm section to back them up. The result is what fans have described as“Quentin Tarantino soundtrack music,” Devin says.

Now father and son, through their different styles of music, inhabit the same musical universe and add to the growing and diverse Wilmington music scene. Butch gets the pleasure of seeing his son perform, while Devin can call on a seasoned musical veteran for occasional pointers.

“I definitely got advice about being in aband from my dad because I’d never been in one before,” Devin says.

Butch and Devin will play the same stage once again when Stackabones and The Hold Up share billing for Devin’s28th birthday show at 6:30 p.m. Thursday,Aug. 4, at Film Brothers Productions Movie Co-Op at 2nd and Market streets in Wilmington, with another Stackabones/The Hold Up double-bill planned forFriday, Aug. 12, at Kelly’s Logan House, 1701 Delaware Ave. in Wilmington.

All in the

FAMILY

8_MusicX.indd 7 7/21/2011 3:09:41 PM

A | O&A

MUSIC

52 . M A | O&A

The fi fth annual Musikarmageddon battle of the bands is in full swing as we approach the semi-fi nals.

Kicked off by bands Electric Blue Concept (blues/rock) and � e Keefs (punk/rock) at Kelly’s Logan House on June 2, Musikarmeggeddon is Delaware’s larg-est battle of the bands and this year features 12 of the best music acts in the Delaware area. Although judges gave � e Keefs the nod that night, audience votes ultimately helped give EBC the victory.

“It was cool, especially against a band that seems pretty successful and has great stage presence,” says EBC lead guitarist Tom Julian.

Every � ursday has played out diff erently as bands have taken the stage, hoping to advance to the next round. Deatbeatz Inc. (funk/rock), who was in last year’s event, brought their best eff orts to beat out metal band Cubane, sending them to the semi-fi nals for the fi rst time.

For a band to win the round, a panel of judges ac-counts for 50 percent of the fi nal score, and audience votes account for the other 50 percent. While EBC won with audience participation, a newer band to the scene, Modern Exile (progressive/rock), defeated trio Steam-punk Willie (garage/rock), thanks to their originality, song-writing and performance. Going forward, their plan is set. “We might actually change up the set completely,” says vocalist/guitarist Adam Beck. “We do have enough songs to actually play another whole 45 minutes of diff er-ent music.”

On July 7, Galaxy 13 (indie/powerpop) and Echo Mission (rock/blues) put on impressive performances that resulted in a tie among audience votes—a fi rst in Musikarmageddon history. In the end, the judges gave the victory to Galaxy 13 for their originality and songwriting.

A week later, � e Collingwood (rock/soul) and � e Parachuting Apostles (modern rock) virtually tied in judge’s scores, but the audience vote gave � e Colling-wood the edge.

“It was exciting,” says � e Collingwood vocalist/gui-tarist Chris Malinowski. “I was appreciative that so many people came out to see the Collingwood. I think this was the biggest crowd we’ve played to in the past year.”

In the fi nal week of round one, Little Invisibles (pop/alternative) put on a stellar performance to defeat Felix Hunger (alternative/rock).

� e competition will continue every � ursday night at Kelly’s Logan House until the Finals on September 17 at the baby grand.

–Ben Young

BANDS ROCK TOWARD THE SEMI FINALS

Featured in our last issue, the band Villains Like You continues to impress the staff at Out & About.

Hence, the extra plug for this show.Similar to how bands like The Black Keys and The White

Stripes have given recent inspired breath to the Delta blues, Villains Like You delivers a gritty yet hot-wire sound that feels as authentic as it does fresh. With every show, the boys crank up the volume and ratchet up the fuzz and distortion, then push full steam ahead.

As former Editor-in-Chief Michael Pollock says, the band’s “intensity made it to [their debut] Black Jackets, which stomps, slides, and scorches with a lean electricity.”

Joining Villains are three other fine bands in Still Moon Servants, Stallions, and Robot House. So if it’s a night of heavy rockin’ music you want, look no further. These guys will bring it.

Coming this monthStill Moon Servants, Villains Like You, Stallions and Robot House

Upstairs Live at World Cafe Live at the Queen

2 – Stagemakers Show5 – Sounds of Society (Chicago Tribute Band)6 – Whirled Peas11 – Twin Poets present The Rebirth12 – Joy Ike with Caleb Hawley13 – Boris Garcia18 – Matt Sevier and Jacobs Hill

19 – My Friends & Atlas (with Troubled Hips and Easy Pyramids)20 – Rivers Monroe & June Divided (with The Pleasure and The Great Valley)25 – US Rails26 – New Kings of Rhythm27 – Still Moon Servants, Villains Like You, Stallions and Robot House

ALSO AT WORLD CAFE LIVE THIS MONTH

World Cafe Live at the Queen • 500 N Market St, Wilmington, DE302-994-1400 • WorldCafeLive.com

Every Monday Night: Groove NightEvery Tuesday Night: Acoustic/Electric Open Mic

Every Wednesday Night: 4W5 Blues Jam

Sat, Aug 27 • Doors 8pm/Show 9pm

8_MusicX.indd 8 7/22/2011 12:42:50 PM

53

GIGSML_Logo_4CP

Josten Swingline@ Rusty Rudder

8/18

Support your local music scene

61 North (funk/rock)August 13: The Queen Theater (Wilmington)

Alfred James Band (acoustic rock) August 1: Rockford Park

Angelee August 5: Harry’s Savoy Grill (Wilmington)August 11: BBC Tavern and Grill (Greenville)

Battleshy Youths (folk-rock)August 2: Lum’s Pond State Park August 20: Wesley College Chapel Blue Parrot (Wilmington)August 14: Justin McNatt Trio

Bullbuckers (ska/funk)August 11: Rusty Rudder August 13: Homegrown August 19: Dogfi sh Head BreweryAugust 25: Rusty Rudder Deadbeatz Inc. (funk/rock)August 25: Club 3 (Wilmington)

Electric Blue Concept (blues/rock)August 4: Klondike Kate’s

Fat Daddy Has Been August 13: Firestone

Grand Opera House August 17: Born Sisters

The Hold-Up August 4: Film Brothers Co-Op (Wilmington)

HomegrownAugust 3: Bruce Anthony August 5: Dirk Quinn Band

August 6: Rubber Skunk August 12: BoomslagAugust 17: Bruce Anthony August 19: Modern Exile August 20: Rory Sullivan August 26: Quimby Mountain Band August 27: My FriendsAugust 31: Bruce Anthony

Joe Trainor Trio (pop-rock) August 13: Baby Grand (Wilmington)August 20: Aqua Sol (Bear)

Josten Swingline (pop-punk) August 18: Rusty Rudder

Mad-Sweet Pangs August 6: Homegrown

Mojo Main August 6: World Lost August 11: Villains Like You, Can You Canoe, New Sweden August 26: The Spinto Band, The Spring Standards

The Queen TheaterAugust 10: 7 Walkers featuring Bill Kreutzmann and Papa Mali August 13: Boris Garcia August 19: The Young Dubliners August 20: An intimate evening with Colin Hay August 20: Rivers Monroe, The Pleasure, June Divided, The Great Valley August 25: US RailsAugust 27: Still Moon Servants, Stallions, Villains Like You and Robot House

Villains Like You (blues/garage rock)August 11: Mojo Main August 27: The Queen Theater

8_MusicX.indd 9 7/21/2011 3:11:16 PM

A | O&A54 . M

PARTY by the POOL!

Every Wednesday in August in the Courtyard at the Christiana Hilton

WINa Cruise!

$5 Food Menu • Featured Prices on Bud Light & Bud Light Lime

Steel Drum Band • Caribbean Music • Prizes & Limbo Contest

Frozen Drinks featuring Daiquiris and Coladas

WINa Cruise!

We’re giving away a 5 day, 4 night Cruise for Two!

Get a chance to win every week you come to Party by the Pool!

1610 ELKTON RD, Route 279 . ELKTON, MDOUTSIDE MD. (800) 446-WINE, IN MARYLAND (410) 398-3838

www.statelineliquors.com

Family owned & operated for 3 generations since 1933

State Line Liquors

Open 7 days a week

RANKED #7 in the world Best Beer Retailer 2008

ratebeer.com

Special Events and TastingsVisit our website or for details

Gourmet Food & Cheeses

Sign up for our Discount Club Carddetails online: statelineliquors.com

Over 75 Single Malt Scotches

Top Wine Shopfrom Food & Wine Magazine

Gift Baskets Available

AMERICA’S GREATEST BEER SELECTION Stocking 2,000 different beers • Singles, packs & cases

Enter to Win A…

Every week for the month, Out & About will be giving away $25 Gift Certificates to readers of our Weekly

VIP E-Newsletter.

Sign up at OutAndAboutNow.com

to enter to reel in a great catch from local restaurants and area crab vendors!

SEASEASEAFOOD FOOD FOOD SEAFOOD SEASEASEAFOOD SEAFOOD SEAFOOD SEASEASEAFOOD SEADINNERDINNERDINNER

8_MusicX.indd 10 7/22/2011 1:26:08 PM

˜˜˜. °˛˝ -˙ˆˇ -˙˘°˛˝ .

NIGHTLIFE

55˜˜˜. °˛˝ -˙ˆˇ -˙˘°˛˝ .

Tunes and Polo, Anyone?

Live music, regional wine, good food and polo? It’s a unique combination, but that’s exactly the point of Friday Night Under

the Stars at the Brandywine Polo Grounds in Toughkenamon, Pa.

Concerts, scheduled every Friday night until Aug. 26, begin at 7:30 p.m. and end at 9:30. Pack a picnic or purchase delicious eats from Carolina Pit Stop Southern Bar-B-Que. Wine will be sold each night (by the glass and bottle) by participating regional wineries. What’s more, you can catch some polo action.

Performing in the series will be � e Q Factor on Aug. 5; Zack DuPont Band on Aug. 12; Casey Alvarez Aug. 19, and � e Angel Band on Aug. 26.

Participating wineries are Paradocx Vineyard on Aug. 5; Black Walnut Winery on Aug. 12, and Twin Brook Winery on Aug. 19.

You can buy a season pass for $100 by going to the website at fridaynightsunderthestars.com. Individual tickets are $20 in advance or $25 at the door. Kids under 12 are free and leashed pets are welcome.

– Kaelin Falandays

NIGHTLIFE

Last year more than 1,500 people participated in the Tour de Lance, making it one of the Delaware’s largest 5K run/

walks. But as founder Brad Glazier is quick to tell you, he has more than 1,500 reasons for putting hundreds of hours each August into this fundraiser for the Lance Armstrong Foundation.

“� ere are 28 million reasons why I do this event—the 28 million people who are living and battling cancer in the world today,” said Glazier, who has actually met Armstrong, joining the cycling legend in a Texas bicycling fundraiser several years ago.

� is year’s sixth Tour de Lance is set for Wednesday, Aug. 24, on

Wilmington’s Riverfront. Race time is 6:30 p.m. with registration beginning at 5 p.m.

“Early registration indicates we’ll be [around 1,500 participants] again,” said Glazier, who indicated the event has raised more than $170,000 since 2004. “� is is due to the wonderful volunteers and sponsors, the organizations, the fl at and scenic course and, of course, the amenities.”

Glazier said participants in most 5k run/walks receive a commemorative T-shirt. � e fi rst 600 Tour de Lance participants will receive Dri-Fit T-shirts, gym bags, water bottles and a Blue Rocks ticket. Following the event, all participants will enjoy a post-race party with live music by Code Blue and complimentary beer, pizza, ice cream and snack food.

Registration is $18 until August 19: $25 from August 20 through day of the event. For more information or to pre-register visit [email protected] or call 477-1118.

– Out & About

TOURde force

Lance Armstrong

Foundation 5K

continues to set

swift pace

NIGHTLIFE

8_NightLife.indd 1 7/21/11 4:10 PM

NITESTROLLEY

LOOK FOR MILLER LITE SPECIALS AT YOUR TROLLEY SQUARE DESTINATION

Vote from these photos at OutAndAboutNow.com.Voting closes on August 17th.

Our most recent winners!

VOTE FOR YOUR FAVORITE PHOTO TO BE ON THE MILLER SPOT LITE BILLBOARD IN TROLLEY SQUARE!

ML_Logo_4CP

TrolleyNights_aug11.indd 2 7/22/2011 1:27:11 PM

NITESTROLLEYML_Logo_4CP

LOOK FOR MILLER LITE SPECIALS AT YOUR TROLLEY SQUARE DESTINATION

Vote from these photos at OutAndAboutNow.com.Voting closes on August 17th.

Our most recent winners!

VOTE FOR YOUR FAVORITE PHOTO TO BE ON THE MILLER SPOT LITE BILLBOARD IN TROLLEY SQUARE!

TrolleyNights_aug11.indd 3 7/22/2011 1:27:37 PM

August 2011 | O&A58 . Nightlife

Newark Film Festival to Feature LGBT Movies

The seventh annual Newark Film Festival returns to Cinema Center 3 Sept. 8-15, and this year it will

feature OUTflix — Delaware’s first gay and lesbian film festival.

“The Newark Film Festival has always shown movies that get people talking, and now we’re pleased to offer movies of this genre to the Delaware scene,” says founder and executive producer Barry Schlecker.

“People came to me and said ‘You know, there’s been small (LGBT) film festivals?’ and they wanted a bigger one,” says Schlecker. “I want a diverse market, so why not?”

OUTflix will show the film Out for the Long Run, a documentary directed by Newark native Scott Bloom, which focuses on athletes who have come out in high school and college.

Other films to be featured include Project Nim, a documentary about a chimp raised like a human child, and Woody Allen’s new film, Midnight in Paris.

The entire schedule is available at www.newarkfilm.com, with OUTflix details at www.OUTflixDE.com. Attendees can purchase single film tickets for $7 or a full festival pass for $75.

–Ben Young

8_NightLife.indd 4 7/22/2011 12:43:35 PM

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AUGUST 2011

Vol. 3ISSUE 3

this issue• AUGUST EVENTS CALENDAR• DE HISTORICAL SOCIETY STEPS OUT• BLOOMSBERRY BRIGHTENS UP LOMA

MAGAZINE

8_Wilmington_Cover.indd 1 7/21/11 5:48 PM

WE NEED YOUR HELP

> > > We need bikes donated that we will fine tune or repair and give to deserving kids or adults.

> > > We need volunteers to help us promote our programs and/or prepare the bikes for a worthy owner.

To help: Contact Laura Saperstein @ [email protected]

SO WE CAN HELP!

TOUR de LANCE 5K Run/Walk

WED AUG 24 | WILMINGTON RIVERFRONTRegistration: 5pm, Dravo Plaza, Shipyard Shops • 6:30pm Race Start

The first 600 to register will receive a Gym Bag, T-Shirt, Water Bottle, Blue Rocks ticket & more!

Proceeds benefit

REGISTER ON-LINE NOW AT: WWW.LIVESTRONG4DELAWARE.ORGThank you to al l of our sponsors

Registration Fee: $18 through Aug 19; $25 Aug 20 through race day

presenting sponsor

Plus: Post-Race Party with Live Music by Code Blue

8_Wilmington_Inside.indd 4 7/21/11 4:50 PM

The Delaware Division of Motor Vehicles is now issuing more secure, federally compliant driver licenses and identification cards.

In order to obtain your new driver license or ID card, you will need to collect and bring a few important source documents to provide proof of:

• Identity (Name and Date of Birth)

• U.S. citizenship/Legal presence

• Social Security Number

• 2 proofs of Delaware residency

• Name change documents (if applicable)

You can find everything you need to know at SecureID.dmv.de.govor call toll free

877-477-7117

D I V I S I O N O F M O T O R V E H I C L E STHURSDAY | SEPT 22 | 5:30 - 7:30TheDCH | 1810 N Dupont Street

Delaware Centerfor HorticultureTM

People and Plants • Grow With Us

302 658 6262 | TheDCH.org

The Taste ofTrolley Square

The Taste ofTrolley SquareAppetizer Competition

You be the judge!Join us for a friendly apps tasting, made by chefs from the finest restaurants in Trolley Square.

Your votes decidethe winner!

Restaurants (as of July 20)► Catherine Rooney’s► El Diablo► Fresh Thymes► Lime

► Logan House► Santa Fe► Temptations

Sponsors► Out & About► 16 Mile Brewery

Got an appetite?We’ve got an app for that!

Advance tickets $15 • At the door $20

► Moore Brothers Wine► Must be the Music DJs

The secretingredient?Tomatoes!

Fresh pickedfrom TheDCH

Urban FarmShhhhhh...


Produced by

TSN Publishing, Inc. PresidentGerald DuPhily

Editor-in-ChiefMichael Pollock

Art DirectorJoy Smoker

Production ManagerMatt Loeb

Senior Graphic DesignerShawna Sneath

Advertising SalesJim Hunter Miller

Marie Graham

Project Manager Christine Serio

Contributing WritersJosephine Eccel, Carol Kipp

Larry Nagengast, Bob Yearick

Contributing PhotographersJoe del Tufo, Tim HawkLes Kipp, Matt Urban

For editorial and advertising information:p (302) 655-6483f (302) 654-0569

TSN Media, Inc.307 A Street


AUGUST 20112

CONTINUING EDUCATIONDELAWARE COLLEGE OF ART & DESIGN

Enhance your artistic abilities and advance your career at DCAD.Courses in Fine Arts, Interior Design, Jewelry Design, Photography and Web & Graphic Design.

Register at dcad.edu or call 302.622.8867 x110.

Fall Semester begins Monday, September 12.

A C R E A T I V E

P A R T N E R S H I P O F P R A T T

A N D T H E C O R C O R A N

6 0 0 N M A R K E T S T

W I L M I N G T O N D E L A W A R E

1 9 8 0 1 3 0 0 7

W W W . D C A D . E D U

I N F O @ D C A D . E D U

3 0 2 6 2 2 8 8 6 7 x 1 1 0

D E L A W A R E

C O L L E G E O F A R T

A N D D E S I G N

OA080011

UD is for you.You need knowledge that will makea difference in the real world—and you need it fast.

UD certificates deliver practical,use-it-the-next-day skills in a short time.The programs are scheduled to suitworking professionals like you.

And that credential on your resumecouldn’t hurt.

Visit www.pcs.udel.edu/certificate/,or contact us at [email protected] 302-831-7600 for a list of programs.

The University of Delaware is an Equal Opportunity University.


Riverfront Blues

Produced by

TSN Publishing, Inc. PresidentGerald DuPhily

Contributing EditorBob Yearick

Art DirectorShawna Sneath

Production ManagerMatt Loeb

Advertising SalesJim Hunter Miller

Marie Graham

Project Manager Christine Serio

Contributing WritersJosephine Eccel, Carol Kipp

Lauren Marchionni,Larry Nagengast, Ben Young

Contributing PhotographersJoe del Tufo, Tim HawkLes Kipp, Matt Urban

For editorial and advertising information:p (302) 655-6483f (302) 654-0569

TSN Media, Inc.307 A Street


August 2011 volume 3, issue 3

9 Cover Story

Annual music festival a golden opportunity for blues lovers. By Lauren Marchionni

Complete schedule on page 10

12 MusicKeeping the Faith

4 “in” Calendar

6 Riverfront Map & Events Calendar

16 City Notes

17 Wilmington Renaissance News

all rights reserved

13 In This TogetherBusiness Is BloomingBloomsberry moves to LOMA. By Christine Serio

ABOUT THE “IN” CAMPAIGNWilmington is truly in the middle of it all, and the “in” campaign is a celebration of the accomplishments we continue to achieve as a community to make our city stronger and more attractive. From neighborhood and business development to our arts and cultural scene, the people of Wilmington are working together to support our city’s ongoing growth and prosperity.

ABOUT WILMINGTON MAGAZINEThe mission of Wilmington Magazine is to capture, through stories and images, the ongoing energy present in the city. We aim to inform readers, both inside and outside Wilmington, of the city’s residential, financial, and cultural progress while remaining entertaining and vibrant.

On the cover: Super Chikan & The Fighting Cocks, who will perform on Saturday, August 6 during the three-day Riverfront Blues Festival at Tubman-Garrett Riverfront Park.

Gary Allegretto keeps Pinetop Perkins’ legacy alive. By Ben Young

3


8_Wilmington_CityNotesWRC2.indd 4 7/21/11 4:27 PM

find more at { inWilmingtonDE.com }

AUGUST 2 THRU AUGUST 30

WEDNESDAY, AUGUST 3

THURSDAY, AUGUST 4

FRIDAY, AUGUST 12

SATURDAY, AUGUST 13

SUNDAY, AUGUST 14

AUGUST 16 & AUGUST 21

THURSDAY, AUGUST 18

SATURDAY, AUGUST 20

THURSDAY, AUGUST 25

FRIDAY, AUGUST 5

TUESDAY, AUGUST 9

THURSDAY, AUGUST 11

MUSIC ARTS & ENTERTAINMENT FOOD & DRINK

Dollar TuesdaysDelaware Museum of Natural History302.658.9111 • 4840 Kennett Pike

AnnieNew Candlelight TheatreTicket includes dinner and the show.302.475.2313 • 2208 Millers Rd.

Letterboxing 101DuPont Environmental Education Center302.656.1490 • 1400 Delmarva Lane

Canoe & Brew IIDuPont Environmental Education Center302.656.1490 • 1400 Delmarva Lane

Summer Deck Party Serieswith the Wilmington Blue RocksFrawley Stadium302.777.5772 • 801 Shipyard Drive

CinderellaThe Grand302.658.7897 • 818 N. Market St.

Delaware Teen Idol 2011DuPont Theatre302.656.4401 • 1007 N. Market Street

Barbone Street Jazz BandBellevue State Park302.761.6965 • 800 Carr Rd.

The Hold-Up and StackabonesFilm Brothers Movie Co-Op302.559.2324 • 205 N. Market Street

The Back 2 Skool Concert: Hosted by The Rock Hero ShowWorld Cafe Live at The Queen302.994.1400 • 500 N. Market Street

Swing City BandBellevue State Park302.761.6965 • 800 Carr Rd.

Storytelling SafariWilmington Public Library302.571.7412 • 10 E. 10th St.

Big Sam’s Funky NationWorld Cafe Live at The Queen302.994.1400 • 500 N. Market St.

Boris GarciaWorld Cafe Live at The Queen302.994.1400 • 500 N. Market St.

Danny QuinnDravo Plaza (next to Shipyard Shops)302.425.4890 • Justison Street

Tim Laushey OrchestraDravo Plaza (next to Shipyard Shops)302.425.1890 • Justison Street

Nocturnal Animals in the Marsh Camp-InDuPont Environmental Education Center302.656.1490 • 1400 Delmarva Lane

Tad Jones & the Harbor Town BandBellevue State Park302.761.6965 • 800 Carr Rd.

Seven RingsBellevue State Park302.761.6965 • 800 Carr Rd.

The Joe Trainor Trio Presents The Music of Billy Joel: LiveThe Grand800.37.GRAND • 818 N. Market Street

Creek Kids: The Natural Worldof the BrandywineHagley Museum and Library302.658.2400 • 200 Hagley Road

Rivers MonroeWorld Cafe Live at the Queen302.994.1400 • 500 N. Market St.

US RailsWorld Cafe Live at the Queen302.994.1400 • 500 N. Market St.

Candlelight Comedy ClubNew Candlelight Theatre302.475.2313 • 2208 Millers Rd.

Universal Funk OrderFilm Brothers Movie Co-Op302.559.2324 • 205 N. Market Street

Delaware Center for the Contemporary Arts • I Need Some Space to Think thru Sept 4th• Annual Members Juried: Duets thru August 14th302.656.6466 • 200 South Madison Street

TUESDAY, AUGUST 2

Mezzanine Gallery Mickey Freed: Brandywine LumenariumAugust 5th thru August 30th302.577.8278 • 820 N. French Street

SATURDAY, AUGUST 27

Stagemakers Show: The Best of Open MicWorld Cafe Live at The Queen302.994.1400 • 500 N. Market St.

My Friends & Atlas: Split Record Release Show World Cafe Live at the Queen302.994.1400 • 500 N. Market St.

FRIDAY, AUGUST 19

IN The Park: Summer LunchtimeConcert SeriesEvery Friday at NoonH. B. DuPont Park302.256.4666 • Washington & 10th Street

Art on the TownVarious LocationsBuses leave at 5:45 PM from the DCCA302.576.2135 • 200 South Madison Street

re:Fresh When you’re done browsing, join us for live music at the Riverfront Blues Festival, this month’s official after-party spot for Art on the Town!

Tubman-Garrett Riverfront Park

302.994.1400 • 500 N. Market St.

Marsh Amphibians & Reptiles Open HouseDuPont Environmental Education Center302.656.1490 • 1400 Delmarva Lane

WEDNESDAY, AUGUST 10

7 Walkers featuring Bill Kreutzmann and Papa MaliWorld Cafe Live at the Queen302.994.1400 • 500 N. Market St.

Lunchtime Concert Series Bellevue State ParkEvery Wednesday at Noon302.761.6963 • 800 Carr Rd.

SUNDAY, AUGUST 21

UD Academy of Lifelong Learning BandBellevue State Park302.761.6965 • 800 Carr Rd.

Late for DinnerBellevue State Park302.761.6965 • 800 Carr Rd.

SUNDAY, AUGUST 7

New Kings of RythmWorld Cafe Live at the Queen302.994.1400 • 500 N. Market St.

FRIDAY, AUGUST 26

ART IS IN – EXHIBITS OPENING& CLOSING THIS MONTH:


1

23

4

56

7

89

10

11

12

13

1. Amtrak Station2. Opera Delaware Studios/City Theater Co.3. Wilmington Youth Rowing Assoc., WYRA.ORG4. Tubman-Garrett Riverfront Park5. Residences at Christina Landing6. Asnan Sushi Bar & Asian Cuisine, ASNANRESTAURANTS.COM7. Harry’s Seafood Grill / Riverfront Market, HARRYS-SAVOY.COM8. Delaware Theatre Co., DELAWARETHEATRE.ORG9. FireStone Roasting House, FIRESTONERIVERFRONT.COM10. Cosi at the Barclays Crescent Building, GETCOSI.COM

11. Hare Pavilion/Riverwalk12. AAA Mid-Atlantic Travel Center, AAAMIDATLANTIC.COM13. Delaware Center for the Contemporary Arts, THEDCCA.ORG14. Justison Landing15. Kooma, KOOMASUSHI.COM CrossFit Riverfront, CFRIVERFRONT.COM16. Delaware Children’s Museum, DELAWARECHILDRENSMUSEUM.ORG17. Joe’s Crab Shack, JOESCRABSHACK.COM

MAP OF

RIVERFRONT

8_Wilmington_Riverfront.indd 2 7/21/11 1:40 PM

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11. Hare Pavilion/Riverwalk12. AAA Mid-Atlantic Travel Center, AAAMIDATLANTIC.COM13. Delaware Center for the Contemporary Arts, THEDCCA.ORG14. Justison Landing15. Kooma, KOOMASUSHI.COM CrossFit Riverfront, CFRIVERFRONT.COM16. Delaware Children’s Museum, DELAWARECHILDRENSMUSEUM.ORG17. Joe’s Crab Shack, JOESCRABSHACK.COM

18. Iron Hill Brewery & Restaurant, IRONHILLBREWERY.COM19. Public Docks20. Big Fish Grill, BIGFISHRIVERFRONT.COM21. Frawley Stadium, BLUEROCKS.COM Delaware Sports Museum & Hall of Fame22. Chase Center on the Riverfront, CENTERONTHERIVERFRONT.COM23. Dravo Plaza & Dock24. Shipyard Center

25. Timothy’s Restaurant, TIMOTHYSONTHERIVERFRONT.COM Molly’s Old Fashioned Ice Cream, MOLLYSICECREAM.COM26. Wilmington Rowing Center, WILMINGTONROWING.ORG27. Russell W. Peterson Urban Wildlife Refuge/ Dupont Environmental Education Center, DUPONTEEC.ORG

4

RIVERFRONT BLUES FESTIVAL

August 5-7 at Tubman-Garrett Riverfront Park

RIVERFRONTBLUESFEST.COM

2ND ANNUAL RIVERFRONT FAMILYFEST

Saturday, August 20, 11amChase Center

RIVERFRONTFAMILYFEST.COM

AUGUST QUARTERLY

Saturday & Sunday, August 27 & 28Tubman-Garrett Riverfront Park

WWW.AUGUSTQUARTERLY.ORG

22 4


EXHIBIT: GUSTDelaware Center for the Contemporary ArtsAugust – Sept. 18 Jeannine Harkeroad art

THE ELLIPTICAL FRONTIERS EXHIBITDelaware Center for the Contemporary Arts August – Sept. 18Robert Straight acrylic paintings

CRAB CRUISE ON THE RIVERBOAT QUEENwww.wilmingtonriverboat.comSundays at 3pm; Thursdays at 7pm$44 adults; $14 children10 & under

SHIPYARD SUMMER CONCERT SERIES Thursday, Aug. 4, 7pmThe Barbone Street Band performsDravo Plaza

RIVERFRONT BLUES FESTIVAL August 5-7Fri.: 5pm; Sat. & Sun.: noonTubman-Garrett Riverfront Park

BLUE ROCKS VS. WINSTON-SALEM DASH August 8-10All games 7pm Frawley Stadium

BLUE ROCKS VS. LYNCHBURG HILLCATS August 11-14Thurs. & Fri.: 7pm; Sat.: 6pm; Sun.: 1:30pmFrawley Stadium

SHIPYARD CONCERT SERIES 7pm Thursday, Aug. 11Danny Quinn performs ona special family night

PACE FOR PREVENTION 5K 9am Saturday, Aug. 13Iron Hill Brewery & Restaurant

RIVERWALKERS PROGRAM Aug. 15 – Sept. 25Program promoting fitness and health. Participants walk 30 miles in 6-week period.

BLUE ROCKS VS. SALEM RED SOX August 18-21Thurs. & Fri.: 7pm; Sat.: 6pm; Sun.: 1:30pmFrawley Stadium

SHIPYARD SUMMER CONCERT SERIES 7pm Thursday, Aug. 18Alfie Moss & the Dexter Koonce Project performsDravo Plaza

RIVERFRONT FAMILYFEST 11am – 4pmSaturday, Aug. 20Chase Center on the Riverfront

BUILD IT: DCM CAMPS FOR GRADES K-410am Monday, Aug. 22

KK’S 5K6:30pmMonday, Aug. 22Riverwalk & Hare Pavilion6th Annual

LIVESTRONG 5K6:30pmWednesday, Aug. 24Dravo Plaza

AUGUST QUARTERLY August 27 & 28, noonTubman-Garrett Riverfront Park

BLUE ROCKS VS. MYRTLE BEACH PELICANS August 29-31, 6:30pmFrawley Stadium

8 . LIFE ON THE RIVERFRONT


9

By Lauren Marchionni

14TH FESTIVAL BRINGS BLUES to the Riverfront AUG. 5-7

On Friday, Aug. 5, the three-day Riverfront Blues Festival will kick

off its 14th year, with more than 6,000 fans expected to be in attendance. That’s good news for the area’s hotels and restaurants.

“Most of the people that attend come from outside the city,” says Director of Cultural Affairs Tina Betz. Adds Diamond State Blues Society President Gene Fontana: “People will travel for blues.”

The festival does more than showcase great blues acts: it showcases Wilmington as a growing cultural center. In fact, the unique location combined with the great musicians have made the festival one of the premiere blues events on the East Coast.

“I get a lot of people commenting on how they love

the atmosphere in Wilmington and being on the Riverfront,” says Fontana.

A tight-knit group of people work to make the festival possible. Made up of musicians, the city’s cultural affairs staff, and members of the Diamond State Blues Society, the group is committed to making the festival a sensational event.

A “Blues and mini-Brews” beer-tasting event when it started in 1997, the festival focused more on the beer than the music. Betz says this changed in 2001, when Mayor James Baker took offi ce and began to play a key role in promoting Wilmington’s culture. The event became more blues-centric, which is how Fontana and the DSBS came in as what Betz calls “a logical and perfect partner” for the festival. With threats

James Cottonphoto by Paul Natkin


8_Wilmington_CoverPackage.indd 3 7/21/11 3:44 PM

Fri., Aug. 5th4:30PM - gAtes o Pen

MAin stAge:

5:00 PM:Joanne shaw taylor

6:45 PM: smokin Joe Kubek

with Bnois King

8:30 PM: James Cotton Band

10:30 PM– 1:30 AM: Diamond state Blues

society AFter PArt Y at the sheraton hosted by travis

"Moonchild" haddix. t ickets are available through

the Diamond state Blues society at 302-376-6298

or on its website.

2011 BlueS Fe St

Lineup

Hohner has donated 300 harmonicas as a sponsor of

Gary Allegretto’s Harmonikids workshops , which will take

place between sets on Saturday. Gary is the 2011

recipient of the Blues Founda-tion’s prestigious Keeping

the Blues Alive Award, and was recently unanimously

chosen to be the 2012 harmonica instructor for the Pinetop Perkins Foundation Masterclass. Don’t miss your chance to learn from a pro!

10:30 PM– 1:30 AM: Diamond state Blues

society AFter PArt Y at the sheraton hosted by Victor

Wainwright & the Wildr oots t ickets are available through

the Diamond state Blues society at 302-376-6298

or on its website.

sAt., Aug. 6th11AM - gAtes o Pen

MAin stAge:noon :

Porkroll Project

1:30 PM: travis haddix

3:15 PM: e.C. scott

5:00 PM: super Chikan & the

Fighting Cocks

6:45 PM: Vasti Jackson

8:30 PM: Chicago Blues r eunion

featuring:Barry goldberg, nick

gravenites, Corky s iegel, sam Lay, r ick r eed,

& gary Mallaber

Garry Cogdell & Friends Sessions Tent- between Main Stage sets

sun., August 7 th11:30 am - gates open

Main stage

12:30 PM: Jumpin Johnny sansone

2:30 PM: tab Benoit

4:30 PM: t he Lowrider Band

featuringB.B. Dickerson, harold Brown, howard scott,

Lee o skar, Chuk Barber,& Lance ellis

gary Allegretto's hAr Moni KiDs workshops will

take place in between sets on sunday. harmonicas have

been donated by hohner.

Garry Cogdell & Friends Sessions Tent- between Main Stage sets

Left: tab Benoit photo by Jerry Moran. Above: t he Porkroll Project Band


of having to cancel the event looming, Fontana described how, in his firstyear, he booked musicians and put together a lineup in just one week.

This year, James Cotton —“Mr. Superharp”—will headline the festival. He follows legends like Delbert McClinton, Joe Louis Walker, Buddy Guy and Pinetop Perkins, all of whom have performed at the festival. Fontana notes that Cotton, who is celebrating his 67th year in the industry, is one of the few legends left.

Along with live music on two stages, the festival will include tents for performers and music education. Gary Allegretto and his Harmonikids workshop will return to the festival to teach harmonica on 300 instruments donated by Hohner, sponsors of the workshops. Winner of the Blue’s Festival’s 2011 “Keeping the Blue’s Alive” award and a Wilmington native, Allegretto will

teach between sets on Saturday and Sunday.

Those interested in the history of blues music in Wilmington can stop by the Garry Cogdell & Friends Tent, where Cogdell, a noted local blues guitarist and singer, will discuss the history of blues. In the same tent, international blues artists will perform.

Fontana and the Diamond State Blues Society spend all year working on the festival and holding other events to support the blues. This includes a competition among blues artists to win the opportunity to compete in the International Blues Challenge in Memphis. Mikey Jr., winner of last year’s DSBS competition, will make his second appearance at the festival. Of his experience at the festival in 2007, Mikey Jr. says, “It’s set on the beautiful river and there’s always a really good group of people that are heavily into

music. Last time we were there we sold over 100 CDs, so, as a performer, it was a very receptive audience to play for.”

He praises the DSBS and its partnership with the Bucks County Blues Society for putting together the festival, and for their efforts to expose

people to the blues throughout the year.

Whether looking to see the legends, meet new faces on the scene like Mikey Jr., or learn to play the blues yourself, this is sure to be an exciting three days in a fantastic location.

14TH Festival Brings Blues to the Riverfront –continued from page 9

Left: Tab Benoit photo by Jerry Moran. Above: The Porkroll Project Band

The Lowrider Band Smokin Joe Kubek, photo by James Bland


COVERSTORY

Allegretto CArries on Pineto P Perkins’ HArmoni CA l egACy

Blue Cat Blues Band Will r oCk tHe Festiv Al

Before heading off to college on a wrestling scholarship in 1981, Paul “Big Cat” Ruggiero sold his guitar. He had played since elementary school

and at that point decided to move on. Fifteen years later, Ruggiero once again picked up

the axe. “I was listening to a blues CD and I said, ‘You know, I think I can play that,’” says Ruggiero. The rediscovery led him to buy a new guitar, and three years later, after meeting co-worker and bassist Todd “The Hotshot” Whitaker, he formed Blue Cat Blues Band

Today, the band is in full force, with a lineup featuring Ruggiero as guitarist/vocalist, harmonica/vocalist Andrew “The Professor” Vincent, and drummer Chris “The Heavy Hitter” Sherlock.

Named after a bar in Dallas, Texas, Blue Cat Blues Band’s mission is simple—play rocking blues and entertain the crowd. Influenced by acts such as Tommy Castro and Delaware’s own George Thorogood, the band brings a fun, upbeat feel to its performances.

“To me, blues is like a kinship with the people,” says Ruggiero. “If you notice, when you go to a blues concert, it’s just a bunch of people having a good time and the only cops you see are directing traffic.”

On Saturday, Aug. 6, the band will make its third appearance at the Riverfront Blues Festival. By then, their first full CD, Whiskey Feet, will be available. The album will include five original and five cover songs.

According to Ruggiero, the title is fitting. “Our songs are either about girls or alcohol,” he says. By Ben Young

At the age of 18, Delaware native and musician Gary Allegretto saw the best blues concert of his life.

It took place at Philadelphia’s Tower Theatre, where his idol, Pinetop Perkins, played with the Muddy Waters band. Years later, in 2005, Allegretto would have the opportunity to join Perkins in the studio and on stage.

“I was in awe of that man,” Allegretto says. “He was one of the last great Mississippi bluesmen.”

Perkins would continue to have an impact on Allegretto throughout his career. After Allegretto won the Blues Foundation’s Keeping the Blues Alive Award in 2011 for education, Perkins told him, “You keep the business going.” In that moment, Allegretto knew he had to live up to the award, and not let down his idol.

Perkins died on March 21 at the age of 97. His legacy continues to live on through the Pinetop Perkins Foundation, which is dedicated to caring for young and elderly musicians while teaching them the blues. This year, Allegretto was chosen unanimously by the board

of directors to teach its MasterClass, which starts next June. He will be the foundation’s first harmonica instructor.

Although honored with many accolades, Allegretto’s proudest achievement is his organization, Harmonikids. With the sponsorship of harmonica manufacturer Hohner, Allegretto has been able to give harmonicas to, and teach, more than 20,000 underprivileged children around the world. “The result is that it’s magical,” Allegretto says. “The healing effects and joy from music, in many cases, allow kids who have been in traumatic experiences get back to being a kid.”

Allegretto has performed at all six Riverfront Blues Festivals and this year he will take the stage once again – on Saturday, Aug. 6. “It’s sort of been a place to gather and play together over the years,” Allegretto says. “I can’t overemphasize what a great festival it is. I think the city of Wilmington really does it right.”

Harmonikids workshops will also take place between sets on Aug. 6 and 7.

By Ben Young


13

This past spring, The Queen and World Cafe Live breathed new

life into Market Street. The Delaware Historical Society is celebrating this revitalization with its “Stepping Out…Under the Stars” exhibit at the Delaware History Museum.

The exhibit, which will run through December, features artifacts that cover all the elements of an evening on the town, from getting ready in the finest of fashions, to enjoying live music and dancing, to the snazzy ride to get you there and home again.

“We chose the topic because of the Queen Theater, because that building was being revived, and we thought we’d like to do something that went along with that,” says Chief Curator Connie Cooper. “We decided to do something on the history of what it meant to go out on the town in Delaware, and particularly Wilmington.”

Cooper says that researching the history of a night out was no easy feat. “This was a hard topic to do in a way because no one has done a lot of work on it. There was no one book we could go to. It’s a light-hearted topic compared to a lot of things we do, but the research was serious.”

Along with the new exhibit, the DHS recently welcomed a new CEO.

Scott Loehr brings 27 years of experience to the position, along with an appreciation for the history of Delaware.

Loehr, who comes to the First State from Georgia, says that expanding the historical society’s public service programs will be one of his major goals.

He plans to reach out to Delawareans through education initiatives and exhibitions. And he’ll be taking his message on the road. “Going forward, the organization is going to continue to try to infiltrate downstate with programs and exhibitions,” he says.

“The society will continue to do the things that it has done well for almost 150 years. That is to collect the material culture of the state -- the artifacts and items that preserve our state’s history.”

He notes that the society is adapting the tools of the digital age. “We are in the process of putting online a lot of our collection. We have nearly 20,000 records now online that you can access through our website, and that’s only going to grow.”

In addition to the online artifacts, there are plans for digitally formatted exhibitions to appear on the society’s website, allowing anyone with internet access to take a tour of what is happening at the museum on Market Street.

Loehr says that his ultimate responsibility at the society is “seeing that the organization moves forward and grows, develops and fulfills its mission.”

He is particularly excited about all that is happening on Market Street, calling it “an incredible mix of cultural resources,” and adding, “You can come to Market Street everyday and find something new to experience, and that makes for a dynamic street, and a dynamic downtown and community.”

Amid the energy of a simultaneously growing Market Street, Loehr and the DHS appear to have a promising future.

Stepping Out

By Lauren Marchionni

Delaware Historical Society CEO Scott Loehr with wife, Debra, in front of a mural from the new exhibition.

IN THISTOGETHER

Delaware HistoricalSociety celebrates Market Street andwelcomes new CEO

8_Wilmington_InThisTogether.indd 1 7/22/11 12:35 PM

Twenty-four years ago Bloomsberry Flowers set up shop on Delaware Avenue in the Trolley Square area, and the shop had remained a neighborhood fixture until just

recently. Then, the shop’s lease was not renewed and it was time to find a new home. Fortunately, it found one in LOMA -- the lower end of Market Street -- at 207 Market Street, where it opened its doors on July 1.

“We looked in North Wilmington in the suburbs, and we looked at warehouse space in the sense that we thought maybe we don’t need a shop front,” says Bloomsberry’s Jessica Knowlton. “When we walked the block downtown and saw how beautiful an urban setting it is with the restored buildings, we thought it looked like someplace we want to be. It has more of the vibe of who we are as a shop.”

Knowlton says a suburban location would “pigeon hole” the shop into being a “typical florist,” but the creative atmosphere in LOMA would allow them to be “less traditional and more outside the box.”

Business Is Blooming

As Bloomsberry moves to LOMA

By Christine E. Serio

The Bloomsberry staff is set for business in their new location. From left: Lou Kline, Keirsten Paul,

owner Carlos Valles and Jessica Knowlton.

–photos by Joy Smoker

August 2011

Business

14 . Business

8_Wilmington_Business.indd 2 7/22/11 12:37 PM

The shop now occupies what was the last remaining retail space on the 200 Block of Market Street. It joins long-standing businesses like Kula Art & Frame and Babe Styling Studios, as well as other newbies like LOMA Coffee, Extreme Pizza, Dimensions & Co., and Film Brothers Movie Co-Op.

The florists received a warm welcome from its neighbors.

“The vibe down here is fantastic and we have received such a warm welcome from everyone -- our retail neighbors and the people who live above us,” Knowlton says. “Everyone wants to see the area thrive, not just their own business, but the entire area. It’s really a destination block and they have all offered support in different ways. It’s been wonderful.”

In its new home, Bloomsberry has plans to be more than just a place to buy a wide variety of flowers, plants and floral décor. The shop plans to join others like World Café Live at The Queen, Film Brothers, Dimensions, and LOMA Coffee as participants in the monthly Art on the Town events. In addition, the shop will offer other items, present its own events and strategize promotions with others on the block.

“We have the ability to offer small giftables and we have a focus on greeting cards that are created by local Wilmington artists—we want to show people we are more than just a florist,” Knowlton says. “With the space, which is so clean, bright and beautiful, we can offer more events. For instance, we sell a lot of orchids and we would like to have an orchid event

in the spring where we teach people how to take care of them properly.”

The shop is also well aware that it is now nestled in a more corporate environment in proximity to large corporations it hopes to serve. It plans to offer busy professionals a service that will ensure they don’t forget to send flowers on that special occasion.

“We would also like to be a service to the business community and local businesses,” Knowlton says. “People forget birthdays, anniversaries or Mother’s Day. We say, ‘give us your important dates and we will call you about a week in advance and see if you want to do something for the special day.’”

Knowlton knew it wouldn’t be easy to leave a home of 24 years, but the owners and staff see the change as an opportunity, and look to the future with excitement.

“Of course, it’s painful to move and say goodbye to a neighborhood we have served for so many years, but it is a real opportunity to come to Market Street,” Knowlton says. “We are spreading our wings and going forward and being more creative. There is a raw excitement to be part of something that is fresh and up-and-coming and wonderful for the City of Wilmington.”

For more information or to place an order with Bloomsberry Flowers, call 302-654-4422 or visit www.bloomsberryflowers.com.

8_Wilmington_Business.indd 3 7/21/11 4:19 PM

The 36th WFD Academy Opens

In just 12 weeks, Wilmington could have 14 more firefighters. Mayor James M. Baker, Chief of Staff William S. Montgomery, Fire Chief Willie J. Patrick, Jr. and City Council Public Safety Committee Chair Loretta Walsh recently announced that the City’s 36th Wilmington Fire Department Academy is underway.

The class consists of 13 recruits funded through a federal grant and one funded through the city’s 2012 budget. They will be trained in an array of emergency services, such as firefighting operations, emergency medical treatment, water rescue operations, and hazardous materials incidents. Upon graduation from the WFD Academy in September, the recruits will be ProBoard Certified Firefighters (levels one and two) and nationally registered Emergency Medical Technicians.

Hiring of 13 of the new firefighters was made possible through a Federal Emergency Management Agency grant of $1.7 million. The grant will fund 100

percent of the salaries and benefits of the new fire staff for the next two years.

FEMA’s Staffing for Adequate Fire and Emergency Response Grant Program, or SAFER Grant, was created to provide federal funding directly to fire departments to help them increase the number of trained, “frontline” firefighters available for local communities. The grant also enhances a local fire department’s ability to comply with nationally established staffing, response and operational standards.

For more information, visit www.wilmingtonde.gov.

Greening ProjectThe Delaware Center for

Horticulture (TheDCH) recently announced completion of a storm water mitigation project at the Acme grocery store in Trolley Square. The 9,000-square-foot system captures an estimated 70 percent of the site’s annual rainfall, providing relief to the city’s combined storm water and sewer system and helping to preserve the integrity of the region’s drinking water.

The landscaping and engineering system is designed to filter, slow and absorb rain that falls on the roof of Acme’s building and 1.42-acre parking lot. It includes 19 large shade trees, more than 2,800 shrubs and smaller perennial plants, a rain garden, and a series of underground holding tanks – while maintaining almost the same number of parking spaces.

“This project is a great example of how partnerships and diverse funding sources can produce results that achieve multiple goals,” said Wilmington Mayor James M. Baker. “The parking lot greening renovations enhance the recent $3 million investment that Acme made in its Trolley Square store. Working together, we are addressing important environmental issues, beautifying the neighborhood, and creating jobs. We hope this project, and the incentive to reduce storm water fees, will inspire other land owners in Wilmington to consider similar partnerships.”

In 2008 TheDCH received seed money from the U.S. Forest Service to create a model project. Ground-breaking began in the Acme parking lot last year.

AUGUST 2011

CITY NOTES

16 . CITY NOTES

Family Fest returns to the Riverfront

The second Annual Riverfront FamilyFest will be held on Saturday, Aug. 20, at 11 a.m.

The fun starts at the Chase Center on the Riverfront, where families can play on the mega blow-up obstacle courses and slides, and play soccer kick, Holley ball and tee ball. They also can move to the sounds of local musicians at the “Get up and Move Stage.”

The event will include interactive exhibits and the “Back to School Expo” will have more than 100 exhibitors marketing their services and products, with plenty of giveaways and prizes. Every family will receive a recyclable tote bag and event program. There will be food and beverages available.

The “Amazing Riverfront Wilmington Race” starts at noon. Families will race to complete the hunt, searching for clues, answers to riddles, and collecting pictures and tokens to complete the map at participating attractions and businesses on the Riverfront. Families of three or more can win prizes, including the grand prize trip. Pre-registration is available online at www.riverfrontfamilyfest.com.

Riverfront attractions will offer special family programming.


The $180,000 installation will save the grocery store more than $1,500 in perpetuity – nearly half of its annual storm water utility fee – thanks to a City of Wilmington storm water mitigation tax credit.

The greening renovations were made possible by the support of the New Castle County Conservation District, the U.S. Forest Service, the City of Wilmington’s Office of Economic Development and Department of Public Works, the Delaware Department of Natural Resources, Acme, and the U.S. Environmental Protection Agency (EPA).

“The public education value of this high-traffic installation is immeasurable,” said Pam Sapko, executive director of TheDCH. “Thousands of people will learn about the environmental benefits of green infrastructure like this as they walk by or shop in the store. We are also pleased that the project qualifies for EPA’s Rain Gardens for the Bays program, and that the trees planted here count towards TheDCH’s goal of 20,000 Trees by 2020 for Wilmington.”

For more information, visit www.TheDCH.org/news-blogs/pressroom.

Traveling exhibit from Holocaust Memorial Museum opens in Wilmington

The United States Holocaust Memorial Museum has opened a traveling exhibit in the Wilmington Library on 10th Street across from Rodney Square. The exhibit will be on display through Aug. 31.

“Fighting the Fires of Hate: America and the Nazi Book Burnings” tells the story of how on May 10, 1933, Nazi students burned books to “purify” German culture of the “un-German spirit” in consciously staged spectacles across Germany that hastened the emigration of thousands of writers and artists.

Americans quickly condemned the book burnings as antithetical to the democratic spirit. The American Jewish Congress organized massive street demonstrations, and newspapers denounced the Nazis’ contempt for free expression. With the entry of the United States into World War II, American authors joined cultural organizations and the U.S. government in a “war of ideas”— democracy versus fascism.

“Fighting the Fires of Hate” examines the reactions to the 1933 book burnings and how they have continued to resonate—in film, literature, and political discourse—as a potent symbol in American society to this day.

For more information, visit www.wilmlib.org.

Wilmington Renaissance Corporationdowntownwilmington.com

•WRC News

D o w n t o w n W i l m i n g t o n . c o m

August is here already, but there’s still time to enjoy some great music this summer.The City of Wilmington has a number of concert series

taking place in various venues—outdoors and indoors—and they’re all free. You can catch a concert almost any day of the week in Wilmington.

Monday nights are home to the concert series in Rockford Park. Bring blankets or chairs, along with a picnic, to enjoy the music, which begins at 6:30 p.m. The concerts are held close to Rockford Tower, which is open to those who want to climb to the top and get a great view. Check out www.destateparks.com for more details.

On Wednesdays, you can take your lunch outside and sit in front of The Grand Opera House from noon to 1:30 p.m. for the Summer Salon Series. The performances range from children’s groups and New Orleans-inspired tunes to rock and alternative. A full listing of the upcoming performances can be found at www.thegrandwilmington.org.

The busiest music day of the week seems to be Thursday evenings. As you may have read in the pages here, Out & About is running the band competition Musikarmageddon again this summer. Some of the top bands in the region compete to be named the best. The concerts have been held at the Logan House for most of the summer, but the finals move to the Baby Grand. Check the listing in this issue or visit http://outandaboutnow.com for more details.

The 2011 Shipyard Summer Concert Series is also held on Thursday nights from 7 to 8 p.m. on the Riverfront. Attendees can sit by the river in Dravo Plaza and listen to oldies, rockabilly, reggae and more. The bands perform by the cranes in the plaza through Aug. 25. For more information, call 425-4890 ext.109 or visit www.riverfrontwilm.com.

The City of Wilmington continues the In the Park Concert Series this summer each Friday in H.B. DuPont Park from noon to 1:30 p.m. The park is on Washington Street between 10th and 11th streets across from the Sheraton. It’s a beautiful setting with benches, steps and a fountain, with plenty of space to chill out on your lunch break and enjoy the sounds. The concerts will be held through Aug. 26. Visit www.wilmingtonde.gov to get the lineup.

WRC FavoritesEvery month we’ll feature a few of the staff ’s favorite things that

are happening in the city. Our favorites for August include (in no particular order!):

• Ubon Thai Cuisine is set to open on the Riverfront this month

• Bloomsberry Flowers is now on the 200 block of Market Street

• A new pizza shop will soon open on the 800 block of Market Street

• Check out www.inwilmingtonde.com for a full listing of arts and entertainment in the city


Documents

Out & About - August 2011