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Mike Purzycki: Wilmington's New Mayor

Not-So-Serious 2017 Dining Predictions

Area Personal Trainers Deliver Results

G R E AT E R W I L M I N G T O N

Worth 7th Annual Issue of Things

We heard it from a bird that you should check out the stuff inside

JANUARY 2017 COMPLIMENTARY

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5

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it V i s re e m Ac C o r 11 us ! u O amp C

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TRANSFERRING OFF-BROADWAY IN MARCH 2017

WHITE GUY BUS ON THE

written by

BRUCE GRAHAM directed by

BUD MARTIN

“a play with guts” - Chicago Tribune

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Week after week, a wealthy businessman rides the same bus, befriending Shatique, a young single mother putting herself through school and struggling to raise a son on her own. As they get to know one another, their pasts unfold and tensions rise, unraveling a complex web of revenge, social mores and racial biases from a candid and unexpected perspective. Following every performance, there will be a community discussion with the audience and community stakeholders.

302.594.1100 / DELAWARETHEATRE.ORG

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DELAWARE’S RESIDENT PROFESSIONAL ACTING COMPANY P E R F O R M I N G AT T H E

PRESENTS:

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JAN. 19 - FEB. 5

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Written and directed by Theresa Rebeck

A soul is haunted in more ways than one in this snowbound, ghostly tale of past deeds and present demons.

By Molière Translated into English verse by Richard Wilbur

By Bernard Pomerance Directed by Sanford Robbins

The poignant and moving story of intolerance, preconceptions, and the healing gift of kindness.

More info and tickets at www.DelawareREP.org ROSELLE CENTER FOR THE ARTS NEWARK, DE | (302) 831-2204

Molière’s masterful comedy of deceit, dishonesty and a little holy terror.

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4 JANUARY 2017 | OUTANDABOUTNOW.COM

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JANUARY 2017 | OUTANDABOUTNOW.COM

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DOWNTOWN NEWARK’S

e l e v e n t h

a n n u a l

RESTAURANT

WEEK

January 16-22 Friends & Family Fun

A family of four eats for $22

2-Course Lunches for $10 2-Course Dinners for $22 3-Course Dinners for $28 Innovative and tantalizing two- and three-course prix ďŹ xe menus for lunch and dinner designed to suit any palate or purse

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2 INSIDE 2

16 23

Out & About Magazine Vol. 29 | No. 11

Published each month by TSN Media, Inc. All rights reserved. Mailing & business address: 307 A Street, Wilmington, DE 19801

Our Staff Publisher Gerald duPhily • jduphily@tsnpub.com Director of Publications Jim Hunter Miller • jmiller@tsnpub.com

63

Contributing Editor Bob Yearick • ryearick@comcast.net

51

Associate Editor Krista Connor • kconnor@tsnpub.com Director of Digital Media & Distribution Marie Graham Poot • mgraham@tsnpub.com Creative Director & Production Manager Matthew Loeb, Catalyst Visuals, LLC. matt@catvis.biz Graphic Designer Tyler Mitchell, Catalyst Visuals, LLC. tyler@catvis.biz Contributing Designer Ryan Alexander, Catalyst Visuals, LLC

Contributing Writers JulieAnne Cross, Mark Fields, Pam George, Rob Kalesse, Michelle Kramer-Fitzgerald, Robert Lhulier, Dan Linehan, Mike Little, Allan McKinley, John Murray, Larry Nagengast, Kevin Noonan, Scott Pruden, Eric Ruth, Matt Sullivan Contributing Photographers Anthony Santoro, Jim Coarse and Joe del Tufo/Moonloop Photography, Tim Hawk, Matt Urban

Special Projects Sarah Green, John Holton, David Hallberg

START

WILMINGTON

9 From the Publisher 11 The War on Words 13 F.Y.I. 14 By the Numbers 15 What Readers Are Saying 16 Q&A with Mike Purzycki 23 Personal Fitness Options

45 Art on the Town 48 On the Riverfront

LEARN

LISTEN

12 Big Award for Little Lewes

58 Tuned In 61 Worth Trying

FOCUS

DRINK

The new mayor faces a lot of old problems in Wilmington. Here, Mike Purzycki tells O&A how his administration will address them. By Larry Nagengast

WATCH

EAT

63 A Monster Calls 67 Favorites of 2016

2017 Food Predictions Worth Trying Olive Oil Trends Bites

16 Ready for the Challenge

51 Mead: A Taste of Honey 55 Worth Trying 56 Sips

28 Worth Trying

33 36 39 43

FEATURES

23 Guides on the Path to Physical Fitness Personal trainers deliver results (not miracles), but it takes commitment from both parties. By Kevin Noonan

PLAY 69 Worth Trying 73 Snap Shots

39 Olive Oil: The New Wine? Find out about EVOO, give a tasting party. Learn to love this liquid gold. By JulieAnne Cross

51 A Taste of Honey Editorial & advertising info: 302.655.6483 • Fax 302.654.0569 Website: outandaboutnow.com Email: contact@tsnpub.com

Two new establishments bring an Old World beverage—mead— to today’s market. By Kevin Noonan

JANUARY 2017 | OUTANDABOUTNOW.COM

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E X P E R I E N C E

&

THE PLAYHOUSE

Enter The Haggis & We Banjo 3

LIVE IS ALWAYS BETTER!

Classic Albums Live Performs Prince:

Purple Rain

THUR | JAN 19 | 8PM | $32

SAT | JAN 21 | 8PM | $33

The best and latest Celtic music from Ireland and Scotland, these two bands delight with their stunning combination of tradition and innovation

The revolutionary album that made a megastar of Prince masterfully duplicated live on stage

The Greatest Pirate Story NEVER Told

Battle of the Sexes Comedy Tour

SAT | JAN 28 | 3PM | $22

THUR | FEB 9 | 8PM | $31

“Pirates of the Caribbean” meets “Whose Line is it Anyway?” in this interactive, musical pirate adventure for the whole family!

A night of hilarious tales of love and not-love, bad dinners and good dates, broken cars and unbroken dreams

TheGrandWilmington.org | 302.652.5577 | 800.37.GRAND | 818 N. Market Street, Wilmington, DE 19801

THEGRAND

All tickets subject to box office service charges. Artists, dates, times and programs are subject to change. THIS PROGRAM IS MADE POSSIBLE IN PART BY GRANTS FROM THE DELAWARE DIVISION OF THE ARTS. A STATE AGENCY DEDICATED TO NURTURING AND SUPPORTING THE ARTS IN DELAWARE, IN PARTNERSHIP WITH THE NATIONAL ENDOWMENT FOR THE ARTS.

Arden Concert Gild, The Green Willow, Brandywine Friends of Oldtime Music, African American Community Advisory Council, and the Latino Community Advisory Council are valued partners for many performances in the 2015-16 season.

BRAND NEW!

Download The Grand On The Go mobile app and buy tickets, watch videos, and more!

8 JANUARY 2017 | OUTANDABOUTNOW.COM

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From The Publisher

JUST A THOUGHT W

elcome to our annual Worth Trying issue. We introduced this theme back in January 2011 and are pleased that it continues to resonate. Throughout the year, each issue of Out & About offers suggestions we consider worthy of your time. Just look for the Worth Trying page in our Start section. Remember, this is not a “Best Of….” list. The suggestions on the pages that follow are personal recommendations from our staff and contributors. These are things we’ve experienced, things we’d recommend to a friend. Try them for yourself and let us know if you agree. While you’re at it, let us know of things you feel are worth trying. We’ll give them a shot and maybe even share them with your fellow readers. Perhaps you have already noticed, but in this issue we also debut a new logo for Out & About, not an insignificant occurrence in our world. This is only the fourth logo modification in our 28-year history. In this year of significant change, it just felt like good timing. Indeed, change is in the air for 2017. In addition to the election of Donald Trump as president, we have a new governor, a new executive for New Castle County, and a new mayor for Wilmington. I encourage you to read Larry Nagengast’s insightful interview with Mike Purzycki on page 16. Wilmington’s new mayor is nothing if not thoughtful.

Thoughtful. Good word. Characterized by careful, reasoned thinking, say the folks at Merriam-Webster. I think most would agree that thoughtfulness is a characteristic we should demand more of in our public discourse, more of in our leadership. Clever slogans may get the juices flowing, but real solutions aren't found on a bumper sticker. There are no silver bullets; no eureka panaceas. To proclaim that remedies are as simple as black and white, to suggest all that is needed is bravado is not just disingenuous, it's dangerous. Shame on those who make such promises. Shame on us if we buy into them. So, while we must demand more thoughtful solutions from leadership, it's imperative to be equally thoughtful in our responses. That requires reading beyond headlines, arming ourselves with facts, and listening to the counter argument—without interrupting. It’s easy to read, watch and listen to those who reinforce our view of the world. But we don’t just enjoy freedom of speech in this country, we enjoy freedom of thought. And, in the words of Thomas Jefferson, “An informed citizenry is at the heart of a dynamic democracy.” So, in the spirit of New Year’s resolutions, let’s be more thoughtful in 2017. Only Twitter limits your thinking to 140 characters.

To suggest all that is needed is bravado is not just disingenuous, it's dangerous.

—Jerry duPhily

JANUARY 2017 | OUTANDABOUTNOW.COM

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START

A writer/editor’s slightly snarky and relentless crusade to eliminate grammatical gaffes from our everyday communications

Compiled from the popular column in Out & About Magazine

THE WAR ON WORDS A monthly column in which we attempt, however futilely, to defend the English language against misuse and abuse

Media Watch • Headline in The News Journal: “Taking a Counteroffer Is Never Cut and Dry.” The correct term is cut and dried. The term originated in reference to herbs in herbalists’ shops, as contrasted with growing herbs. • From an online story on San Antonio Spurs Coach Greg Popovich’s comments on Donald Trump: “Not basically because the Republicans won or anything, but the disgusting tenure and tone and all of the comments . . .” The italicized word should be tenor, and we’re assuming it was the reporter’s fault, not the erudite Popovich’s. The same story also referred to “race bating.” That’s baiting. Bating is an obscure word that refers to a hawk’s wings as it attempts to escape the perch. • From reader Larry Kerchner, of Wilmington: A CNN commentator, talking about the Oval Office meeting between Obama and Trump: “President Obama was the epiphany of class." The word, of course, is epitome. Amazing. • Ohio State Football Coach Urban Meyer: “The amount of teams that were worthy of this . . .” Meyer has the same problem as many Americans: they fail to recognize that plurals require the word “number.” It’s similar to less and fewer, in that less refers to amount, and fewer (which doesn’t seem to be in some people’s vocabulary) refers to number. • And here, in a category all its own, is a random list of misused words and phrases by sports talk personalities—overheard in just one week of listening. Corrections in parentheses: He was very laxadaisical during the game. (lackadaisical) His peripheal vision is not good. (peripheral) He has always been over-evaluated. (over-valued) He should have ran the ball. (run) I would have went the other say. (gone) After that game, I had to go lay down. (lie) Winner, Winner, Chicken (Steak, Seafood) Dinner Wilmington lawyer John J. Klusman is the winner of our contest to find the sign, menu, flyer, etc., with the most errors. John was among the “2016 Legal Leaders” who received a notice from ALM Media, a company with offices in New York City, that contained at least nine errors. They ranged from misspellings, misplaced or missing punctuation, to incorrect time references. The winner will receive a gift certificate to a local restaurant. Our thanks to all who entered, and stay tuned for future contests.

Word of the Month

ennui Pronounced ahn-we, it’s a noun meaning a feeling of listlessness and dissatisfaction arising from a lack of occupation or excitement. Boredom.

By Bob Yearick

Notes of All Sorts From the bio of Matt Meyer, successful candidate for New Castle County Executive: “Wilmington Friends School Alumnae of the Year.” Really? Then Friends made a mistake. Alumnae is a group of female graduates. Alumnus is the term for a male graduate. From reader Jane Buck, who found this in Auto, an online site offering advice and features of interest to travelers: “(Regarding arguments over reclining seats) I, as the flight attendant, have to put on my uncomfortable kindergarten-cop hat and try to diffuse and cajole the arguing passengers.” She meant defuse, which means mollify, soothe, resolve. Diffuse, on the other hand, means to spread or cause to spread over a wide area. Question from daughter Danielle, prompted by her annoyance with Jim Gardner, Philadelphia 6ABC anchor, and his reference to people “waiting on line” at polling places on Nov. 8. “Should we retire this term, used only regionally,” she asks, “now that the Internet has given a whole new meaning to being ‘online,’ and go strictly with the more accurate ‘waiting in line’?” Having never used the term “waiting on line,” our answer is yes. How Long, Oh Lord, How Long? (In which we chronicle the continuing misuse of that most abused punctuation mark, the apostrophe.) This proud Penn State alumnus was embarrassed to note, during ESPN’s coverage of fans displaying slogans and messages prior to the Nittany Lions’ victory over Wisconsin, a sign that read, “Saturday’s Belong to Penn State.”

Follow me on Twitter: @thewaronwords

Seen a good (bad) one lately? Send your candidates to ryearick@comcast.net

NEED A SPEAKER FOR YOUR ORGANIZATION? Contact me for a fun PowerPoint presentation on grammar: ryearick@comcast.net.

Quotation of the Month “Writing is hard work. A clear sentence is no accident. Very few sentences come out right the first time, or even the third time. Remember this in moments of despair. If you find that writing is hard, it’s because it is hard.” —William Zinsser, On Writing Well

Buy The War on Words paperback by calling 302-655-6483, at Ninth Street Books in Wilmington, the Hockessin Book Shelf, or on Amazon.com.

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LEARN

Principal of Richard A. Shields Elementary School, Jennifer Nauman, winner of the 2016 National Distinguished Principal of Delaware.

A BIG AWARD FOR LITTLE LEWES L

ewes, Delaware is a lovely little town with a population of just under 3,000. Seven hundred of those citizens attend Richard A. Shields Elementary School, and school principal Jenny Nauman knows every one of their names. In fact, Nauman prides herself on knowing every detail about her school. But recently, her students, faculty, district administrators and family kept one significant detail from her, which was that she had been named the 2016 National Distinguished Principal of Delaware. They spilled the beans on May 24, when students chanted her name and celebrated her win during a surprise assembly. Nauman, who earned her master’s in School Administration from Wilmington University, was humbled—and a little surprised—by the hoopla. She jokes that it must’ve been hard to keep the secret. “My assistant principal didn’t alert my husband until a day before because she feared he’d slip up,” she says. She’s no stranger to accolades. In 2013, Nauman was the first Delaware professional to receive the Terrel H. Bell Award for Outstanding School Leadership from the U.S. Department of Education. But the Distinguished Principal honor, she feels, is a reflection of a collaborative effort among staff, teachers and parents who support a student-centered approach to education. “Shields works because we’ve all built a great relationship that’s based on trust,” says Nauman. “I have an open-door policy

where parents know they can stop by, email or call me with anything big or small.” It’s a joy for her to be recognized in tiny Lewes, the community in which she works and lives with her two daughters, Anna, 11, and Elle, 13, and her husband, John. She runs into students and parents at the grocery store or on her way to the gym, and that connection is akin to the type of community feel that Nauman nurtures at Shields. Each year the National Association of Elementary Principals awards administrators from 50 states for setting high standards for instruction, student achievement, character and environment for students, families and staff. Receiving the honor inspires Nauman to stay ahead of the curve, though she has already championed a technological communication tool. She piloted the use of a new school app that communicates with parents through push notifications that go straight to their phones. This school year, the Cape Henlopen School District is following her lead by using the app district-wide. Nauman and many other top Delaware educators have chosen WilmU for their education degrees. In fact, WilmU has been the higher education choice of the last six consecutive Delaware Teacher of the Year Award recipients, and WilmU continually graduates more teachers than any other college or university in the state. If you’re looking for an education degree or certificate, look to the Wilmington University College of Education, “Delaware’s Teaching College.” Learn more at wilmu.edu.

More Delaware Educators Choose WilmU • New Teachers • Seasoned Educators “Delaware’s Teaching College” • Professionals Transitioning into Teaching Make 2017 Different—apply today at wilmu.edu/StartNow 12 JANUARY 2017 | OUTANDABOUTNOW.COM

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F.Y.I. Things worth knowing

A CAPITAL CAUSE

FREE FOR ALL

C

T

apital One recently donated $34,833 to Cape Henlopen State Park. The funds will support the Youth Conservation Corps Green Team, which provides high-quality summer jobs and environmental opportunities for people ages 16 to 21. Green Team members serve in teams of five with a team leader, conducting environmental stewardship, trails maintenance and park-based projects. As a result, the teams members gain practical work experience, have outdoor learning experiences and opportunities, and acquire skills that help them enter the job market or higher education programs. Participants in the program spend threequarters of their time working and a quarter of their time participating in education and awareness activities.

WOHLSEN CONSTRUCTION GETS AWARDS OF EXCELLENCE

W

ohlsen Construction Company received three awards from the Delaware Chapter of Associated Builders and Contractors at the association’s Annual Excellence in Construction Awards banquet this winter. Wohlsen, a Green Plus Certified company, was founded in 1890 and is one of the leading merit shop construction firms in the Mid-Atlantic states. Located at 501 Carr Rd. in Wilmington, the firm received an Award of Excellence for Nanticoke Health Services’ Mears Medical Office Building in Seaford. The new construction connects two existing buildings, creating a convenient and inclusive healthcare experience for patients and staff. The two-story facility was designed by Becker Morgan Group, Inc. Wohlsen also received an award for the Integrated Project Delivery Services provided for Universal Health Services’ Rockford Center Children’s Addition. Designed by Array Architects, the 15,000-square-foot addition adds 22 beds and a variety of support spaces to the mental health facility. Additionally, Wohlsen was presented an Award of Merit for the renovations to Presbyterian Senior Living’s Westminster Village Continuing Care Retirement Community in Dover. All work took place in an occupied skilled nursing facility and was designed by RLPS Architects.

DELAWARE NATIVE RELEASES NEW BOOK

H

ockessin native, A. I. duPont High School alumna, and author of the collection of ghost stories Haunted Delaware (Infinity, 2000), Caroline Woods is having a release party for her next book, Fräulein M., at 8th & Union Kitchen on Friday, Jan. 6. Rebecca Dowling of Hockessin Book Shelf will provide copies of the book, and additional copies will be available at the book store. The release party, free and open to the public, starts at 6 p.m. and includes JazzChords singers from Cab Calloway School of the Arts, Woods’ middle school alma mater. Woods will offer a brief reading and conduct a book-signing. Fräulein M. (to be officially released Jan. 10 by Tyrus Books) plays on topics of immigration and gender identity. Sisters raised in a Catholic orphanage, Berni and Grete Metzger are each other’s world, until life propels them to opposite sides of Weimar Berlin. Berni becomes a cigarette girl, a denizen of the cabaret scene alongside her transgender best friend, while Grete is hired as a maid to a Nazi family, and begins to form a complicated bond with their son. As Germany heads toward the Third Reich and ruin, one of the sisters must make a devastating choice.

he Delaware Art Museum is offering free admission and a service project in partnership with the Sunday Breakfast Mission, on Monday, Jan. 16, from 10 a.m. to 4 p.m. to celebrate Martin Luther King, Jr. Day. The public is invited to make cards between 10:30 a.m. and 2 p.m., to be distributed with meals for those in need. The Mission serves the homeless, addicted and impoverished through a variety of programs in Wilmington. Additionally, tours featuring AfricanAmerican artists and subjects in the Museum's collection will be available at 11 a.m. and 1 p.m. This includes the story behind a 19th-century portrait of Rev. Absalom Jones. Though born a slave in Sussex County, he eventually won his freedom, became a founding member of the Free African Society, was ordained the first African American minister of the Episcopal denomination, and helped to organize a school for African-American children. The tour will also highlight drawings that recorded events of the Montgomery Bus Boycott initiated by Rosa Parks and a quilt by artist Faith Ringgold that will serve as inspiration for the service project. All galleries will be free and open to the public.

DELAWARE STATE EMPLOYEE ART EXHIBITION

T

he annual Delaware State Employee Art Exhibition, which runs from Feb. 20-March 13, is open to current state employees or immediate family members. Sponsored by The National Arts Program in cooperation with the Delaware Division of the Arts, the exhibit is judged by professional artists and visual arts professionals in Amateur, Intermediate, Professional, Teen and Youth classifications. Participation is free. All entries must be original work completed within the last three years. The Awards Ceremony will be held on March 4 from 1-3 p.m. at Dover’s Delaware State University Arts Gallery and Auditorium. JANUARY 2017 | OUTANDABOUTNOW.COM

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COLUMBUS INN

by the numbers A few weather facts worth knowing

25

302-571-1492

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5.9

The total snowfall, in inches, recorded in a 24-hour period in Dover on Feb. 19, 1975—a state record.

The average snowfall, in inches, for the month of January in Wilmington.

WINTER HOURS 2016 LUNCH: Monday-Friday: 11:30am-2pm DINNER: Monday & Tuesday: 5pm – 9pm Wednesday - Saturday: 5pm – 9:30pm Tavern Happy Hour: M - F: 4pm – 7pm | Sat: 5pm-7pm Wednesday-Saturday: Snack Menu 9:30pm - Close SUNDAY BRUNCH: 10am - 2pm

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-17 14

The lowest temperature ever recorded in Delaware—in Millsboro, on Jan. 17, 1893.

The average number of January days consisting of full sunshine in Delaware.

40

The average high temperature, in degrees Fahrenheit, for Wilmington in January. The average low is 25 degrees F.

14 JANUARY 2017 | OUTANDABOUTNOW.COM

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WHAT READERS ARE SAYING About Trials of a Reluctant Vegan (by Mike Little, November 2016) Not being humor-impaired, I understand that Mike Little was trying to spice up "The Trials of a Reluctant Vegan" by playing the chump card, but even an unrepentant carnivore can see that his article was nothing more than shooting tofu in a barrel. Most of what he chose to eat was just a substitute for something else, which is never a good idea, no matter what it's made from. — Karl Niedershuh, Greater Wilmington We were reduced to tears of laughter by this poor man’s experience and wonder what he did to deserve such an assignment. I remember the time I held tofu in my grip for a nanosecond and found the texture so repulsive that when it accidentally slipped into the garbage disposal, I felt the right cosmic decision had been made. Kudos to Mike for a great article and finding the humor in it all. I’m sure there is going to be backlash from the true vegans who read this. Ignore them. — Karen Jessee, Wilmington About A Sales Call I Will Miss (by Jerry duPhily, December 2016) Thanks for the article about Bill T (Bill Talarowski, a longtime vendor of TSN Media who died in Sept. 2016). I am currently an employee at Associates International and a former employee of Farley, and as such, worked with him for several years. Your article captures the simple, straight-forward good qualities of the man. Thanks again. — Al McRae, Wilmington

t

I just read your From The Publisher piece in the December issue and I had to tell you how wonderful it turned out for the reader...me. It was a very touching message to all and nice thing for you to share with others. Well done and thank you for writing it. — Sean McLaughlin, Hockessin About Super School (by Larry Nagengast, December 2016) Great, now [Delaware Design Lab] can give back much needed funds to the public schools. — Jim Kelley, Pike Creek About The War on Words Hi, Mr. Yearick, Each month in Out and About Magazine I look forward to my kicks with your War on Words column. Purchasing your book is on my priority in print list. Seeing the mistakes brought up in your writings can be quite dismaying, thinking how we students in elementary school were not allowed to pass if we didn't have down pat the correct English language usage. Drill, drill, drill. — Cindy Tomevi, Wilmington

HAVE SOMETHING TO SAY? SEND US A MESSAGE! contact@tsnpub.com • OutAndAboutNow.com JANUARY 2017 | OUTANDABOUTNOW.COM

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Ready For The Challenge The new mayor faces a lot of old problems in Wilmington. Mike Purzycki tells Out & About how his administration will address them. By Larry Nagengast

A

fter leading the redevelopment of the Christina Riverfront for more than two decades, on Jan. 3 Mike Purzycki will take on a much broader challenge—serving as mayor of Wilmington for the next four years. Purzycki, a lawyer, former New Castle County councilman and onetime pro football prospect whose career ended when he injured his knee during the New York Giants’ preseason 49 years ago, scored a resounding victory in the November election, securing 82 percent of the vote while topping Republican Robert Martin and Independent Steven Washington. Despite that overwhelming number, Purzycki takes over what is in many ways a fractured city. He got less than 24 percent of the vote in an eightway Democratic primary in September that, in this heavily Democratic city, is tantamount to winning the general election. Contributing to Purzycki’s victory were about 1,250 city voters who heeded a suggestion from Jane Castle, wife of former Republican Gov. Mike Castle, that they change their affiliation from Republican to Democrat so they could vote in the primary. Those switches likely provided Purzycki with the edge he needed to top youthful runner-up Eugene Young by 234 votes and former City Councilman Kevin F. Kelley by 415 as he ended the controversial Dennis P. Williams’ bid for a second term. (Williams finished fourth.) Purzycki becomes the first white mayor in this majority black city since the late Daniel Frawley concluded his second term in January 1993. Williams’ term was marked by repeated debates over policing strategies, an ongoing struggle to reduce shootings and violent crime, staffing battles between firefighters and their chief, and the move of the headquarters of the DuPont Co., the city’s most prominent business for more than a century, into suburban New Castle County. Those episodes overshadowed some of the positives of the last four years, including the first steps toward development of a Creative District downtown, forward movement in community revitalization efforts called West Side Grows Together and Eastside Rising, and the launch of co-working spaces downtown that offer the promise of filling the void created by the departure or downsizing of larger business entities. As Purzycki puts it in the following interview, “One minute we’re the Chemical Capital and the next minute we’re Murder Town,” a label pinned on the city by a highly critical December 2014 article in Newsweek. As he prepared to take office, Purzycki sat down with Out & About to discuss key issues facing the city and how he plans to address them. ► ◄ Wilmington's new mayor, Mike Purzycki. Photo Joe del Tufo JANUARY 2017 | OUTANDABOUTNOW.COM

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(This interview has been edited for clarity and space considerations.) READY FOR THE CHALLENGE What will the first year of the continued from previous page Purzycki administration look like? What are the key priorities? I think I’d like to change the aspirations and the culture of the city and city government. I think we have a fine workforce that just needs direction, and I’d like to get them focused on a mission that’s a lot bigger than all of us and go to work every day excited about reaching it. Are you suggesting that there has been complacency within city government? I don’t know if there is complacency as much as it is a lack of direction. I hear there are morale issues. I’m not sure where that comes from. If you have direction, if you have goals, everybody doesn’t have the time to indulge every little irritation. Who will be on your team? I can’t say right now. I know 60-70 percent of it. I want to bring in people who are genuinely committed to seeing the city turn around. Will any members of the Williams administration stay? There are people there who have talent. It’s irresponsible to change personnel just to change them. You have a new council president (Hanifa Shabazz) and major turnover on city council. There’s going to be a lot of “new” in city hall. What are your expectations for getting started right away? Hanifa and I have been friends for a long time. We share a mutual respect. I know a number of people on council and I have met every single one of them. I don’t expect to agree with them

all the time. What is important is how we disagree. Respectful disagreement is good. We’re going to work together. Everybody shares a deep concern for the wellbeing of the city. Why did you decide to run for mayor? You had the Riverfront, you had plans mapped out. It was a safe position for you. The concern is that if the Riverfront thrives and the city falters, the Riverfront can only go so far by itself. Watching the city fail while the Riverfront was progressing would not have been very satisfying. The second thing is the Riverfront, like everywhere, was suffering from the reputation the city had to deal with. One minute we’re the Chemical Capital and the next minute we’re Murder Town. This restrained economic growth. We had to create a cause for optimism. I believe in my abilities to lead the city. I think my skills are right for being mayor at this time. Since November, the Fire Department has been using brownouts and staffing changes to cut overtime spending. The union says this impacts response time and public safety. What are you going to do about it? Today there is absolutely no confidence between the rank and file and the chief. There have been a lot of hard feelings that have not been productive for the smooth operation of the fire department. I don’t have to ascribe blame. For me to weigh in (before taking office) would be counterproductive. I intend to have a new chief one of these days. I’m going to select a chief in whom I believe in his or her judgment and that chief will tell me what we should be doing. By “one of these days,” do you mean soon? Yes, I expect to have a new fire chief.

TRUTH & VISION 21ST CENTURY REALISM THROUGH JANUARY 22, 2017 In Delaware, this exhibition is made possible by the Emily du Pont Memorial Exhibition Fund. Supported, in part, by a grant from the Delaware Division of the Arts, a state agency, in partnership with the National Endowment for the Arts. The Division promotes Delaware arts events on www.DelawareScene.com. Image: Lemon Fall, 2015. Scott Fraser (born 1957). Oil on board, 51 1/2 × 66 inches. © Scott Fraser. Courtesy of Quidley & Company.

2301 Kentmere Parkway | Wilmington, Delaware 19806 | 302.571.9590 | delart.org 18 JANUARY 2017 | OUTANDABOUTNOW.COM

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The police department has taken its share of criticism over crime problems and varying approaches to community policing. Do you have any preferences on deployments and strategies, and what will your relationship be with the police department? I have no interest in telling my police chief how to run the department. My sense is, it’s your department. If the department succeeds, you succeed. If it fails, you fail. I intend to hire the best police chief that I can. I have no particular expertise on how to evaluate the department. Some of the problems have to do with administration, and some of them are structural. We are not competitive with other departments. We have acquiesced to our financial realities and have not acknowledged the impact that has on the performance of our officers. Every time we have negotiations we say “we can’t afford to pay you.” The state and county and University of Delaware continue to outstrip our officers by something on the order of 20 percent. Morale is poor. The pay scale is corrosive and really hurts the functioning of our department. It’s hard for me to make a judgment on leadership. Everyone weighs in on community policing. I believe the job of the mayor is to hire the very best individual to run the department and to be guided by his or her judgment. I’m going to find the finest police chief around. It could be the incumbent. I’m not going to make that selection on my own. I’m going to be guided by professionals and get recommendations. The fire and police departments have significant impact on city budget, which has been stressed by the loss of the DuPont headquarters, uncertainty over Chemours and vacancies in downtown office space. Where do we go next? Are we going to have a property tax increase? The mayor hasn’t raised taxes in four years. We keep getting farther and farther behind. Our deficits aren’t just financial deficits. Our baseline can’t be what it’s going to take to pay this year’s bills; it has to be what it’s going to take to run the city properly in the future. We will put everything on the table. I’ll be as transparent as possible. There are things that are costing us money. We can’t have $45 parking tickets, we can’t have $110 red ww be directed light fines … everything can’t at raising revenue. My ideal budget is going to be scaling back on some of those punitive revenue measures. ►

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The situation is not dire, but it is daunting. But the variable is the ability of the administration to create such optimism in READY FOR THE CHALLENGE the minds of the business community and in the residential continued from previous page community that they believe that the people who are running the city can really bring it back and make it something terrific. The Creative District is aiming to bring cultural entrepreneurs into town. You’ve had experience at the riverfront. How do you see the Creative District having an impact? How big a deal is it? I think it’s potentially a very big deal, or potentially a lot of noise and nothing much else. If we can support the Creative District, it can be a very big help to redevelopment of that part of the city. If we ignore it, if we just do one or two houses at a time, it will collapse of its own weight. What’s been missing with every little redevelopment in the city has been a coordinated plan to buttress the efforts of the people who have been working hard on it. You have to concentrate resources. We’re going to identify a very small number of parts of the city that we believe are receptive to concentrated effort by virtually all of our agencies, that can help create some progress, and focus our efforts in those areas. Licensing and Inspections, Parks and Recreation, Public Works—if those resources are concentrated in specific areas, and we take advantage of the land bank that’s being established, we can have an impact. You have community-based planning initiatives under way—West Side Grows Together, Eastside Rising, Blueprint Communities and others—but there is no strong coordination at the top. Do you need that coordination? If you don’t have coordination at the top you’re going to wind up achieving very little. If we try to do everything, we’ll get nothing done. Too often we spread out our assets in a way that nothing really meaningful gets achieved. The Riverfront had four different development areas on the original plan. There were four places we could have gone. We concentrated on one area, to the chagrin of those on the Brandywine, on the Seventh Street peninsula. You’ve got to take an area and work hard and bring your assets together.

I think I understand race in America as well as most people. I have remarkable sympathies with people who have to deal with the wrong side of racial issues all the time. When people get to know me, I think (they’ll see) I can be trusted. Will all these community plans underway go forward, or will they be cut back? They can all go forward, but everybody has to manage expectations. There’s a police chief in Charleston, S.C., a former military guy, who says it’s just like the military. You have to take one hill, and hold it, and then you go on to the next one. If you try to take every hill, you’ll get beaten every time. We’re going to take one hill at a time, and right now we’ve got too many hills. We have to take one or two neighborhoods where we have the best chance of succeeding. I haven’t made up my mind which ones. There are pluses and minuses in a lot of these neighborhoods. But if you look at what which ones have it most together now … doesn’t that put others who need more help farther behind? The question is not who needs it more, the question is who is closer to success. We have to go to areas that will be most receptive to our work. Do they have community organizations, nonprofits and private developers working together? Is it a community that wants to support the police? There are a lot of factors. I have no emotional preference for one neighborhood over another. A racial divide impacts the city. You’re the first white mayor since Dan Frawley left office in 1993. This is a majority black city. How will you address this issue? I’ll do it head on. I think I understand race in America as well as most people. I have remarkable sympathies with people who have to deal with the wrong side of racial issues all the time. When people get to know me, I think (they’ll see) I can be trusted. 20 JANUARY 2017 | OUTANDABOUTNOW.COM

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I got a letter from a 17-year-old Howard High student who was worried that I would gentrify her neighborhood. She is genuinely concerned. I’m impressed. I wrote back to her. I want to meet with her and her parents. Race is a deeply felt division in our society. I don’t expect to walk in the door and change that anytime soon. Over time, you’ve got to prove to people by your actions how you feel about things. Wilmington cannot be immune to those very powerful national currents about race. If something happens in Missouri, it reverberates throughout the entire country. Wilmington is subject to that. We have to keep the frustration level low enough—by providing jobs and opportunities, by respecting communities, by building community centers and paying attention to people—so when something national happens people aren’t inclined to take it out on local government and on their own neighborhoods. You’ve worked with Hope Commission, helping ex-offenders when they are released from prison. You’re familiar with the problems of recidivism and structural unemployment. Does that give you more credibility on the East Side? It does with some people. With some people I don’t think it means much at all. In a city like this, I think race can be dealt with at a very personal level. You can get out every day to where people live. You can pay attention to people’s concerns in their neighborhoods. You can get licensing and inspections and police out to neighborhoods where people are having problems. You can show up at their homes and talk to them. In a city this small, in a year you can touch a whole lot of people. You know University of Delaware professor Yasser Payne pretty well. He drew much attention with “The People’s Report,” studying structural unemployment in Southbridge and on the East Side. How will you address this issue? At the local level we can be so much more effective at incentivizing people to provide jobs (than at the state and national levels). I intend to have an executive to do high-level job creation for people who are generally unemployable. I think you have to be very aggressive about it. Private employers always have a reason not to hire people with poor employment records but now people are beginning to understand that the only way to restore our city’s health is to get people working. Every restaurant is a potential service job provider. The hospitality business needs to hire. We can talk to our large employers and ask them for their support, to either provide jobs or to fund jobs. We have to go to the state as well, and say you have to help provide some energy around the job situation. I look at this as a very important function of our government. I think Yasser Payne will be very happy with it. As for the business community, DuPont is largely gone and we don’t know where Chemours will be in a couple of years. You have a lot of things in transition. What are you expecting? We want to be competing for our young entrepreneurs. We want to build that infrastructure. I have not given up on large employers. If we build an attractive enough environment, we can attract strong employers. We have lost large employers to the county. People made the easy decision to move to the county. I think we can get them back in time. We are much more business friendly in many ways than Pennsylvania. If you create an environment that people are drawn to, we can get businesses to come here. You mentioned the change in labeling from Chemical Capital to Murder Town. The last two years the city has taken a tremendous PR hit. What are your thoughts on changing that story line? ►

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Photo Jim Coarse

READY FOR THE CHALLENGE continued from previous page

Mike Purzycki with developer Greg Pettinaro and Megan McGlinchey (recently named executive director of Riverfront Development Corporation) at the opening of Wilmington’s Mini Golf facility.

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I think there are two sides of it. One, you have to improve the fundamentals, and then you tell your story. The people who say it’s the News Journal’s fault, I think they’ve got it wrong. The newspaper has a responsibility to tell the truth. If someone is getting shot, that’s a story. People are very afraid to come to the city. All you need is an occasional incident to occur and it reawakens every bad story that people have heard about. I believe leadership is very infectious. If people believe the people in charge can really manage the city and that there’s a bright future, they will be positive. If people see that there’s a problem solver in charge, with energy, I think there will be optimism about what we can do. A divided school system has harmed the city. Although the mayor has no control over education, can you offer suggestions and solutions? Except for the governor, I don’t think anybody has a bigger platform to effect change on any issue that impacts the city than the mayor. You have to advocate. Part of the dissolution of our city has been because of busing; they have taken all of our kids and scattered them to a dozen high schools all around the county. They’ve lost the stability and the identity that a community school brings. It’s a devastating problem. I hope that we can bring a high school back to within the city. But we do have the Charter School of Wilmington. Please. You’ve got several charters in the Community Education building. They’re not public high schools. So charters are not public schools? For my purposes, no. To me, a public high school is when all the kids in the area can go to the same school. The Charter School of Wilmington has its purpose, and that’s fine. But we’ve got kids getting on the bus at 6 in the morning. Instead of getting an additional hour of sleep, they’re getting up an hour early to take a bus to the suburbs. That’s just wrong. For the Purzycki administration, what are the yardsticks you will use to determine whether your administration is successful? One of those measures has to be the incidence of violent crime, not necessarily the number of fatal shootings, but the number of incidents. We’ve got to reduce the violence. We have to build communities so violence is not normalized. If you start to look at your community, and you reduce blight, you reduce the poverty rate. It would have a tremendous effect to start getting people off the poverty rolls, to build good housing stock. Objective measures are difficult. I’m not afraid of being accountable, but it’s sometimes difficult to quantify things that are qualitative in nature.

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Scott McCarthy, owner and personal trainer at Balance Fitness in Wilmington. Photo Jim Coarse

Guides on the Path to Physical Fitness Personal trainers deliver results (not miracles), but it takes commitment from both parties By Kevin Noonan

S

ome of their clients are workout warriors and some are couch potatoes. Some want to bulk up or stretch out and some just want to lose a few pounds so those new pants fit in time for the class reunion. Some know what to expect from the process and some are clueless. And some are willing to put in the work while others expect miracles, and they expect them now. “All sorts of people come through that door, but all of them have at least one thing in common—they’re looking for help,” says Scott McCarthy, a personal trainer at Balance Fitness on Fourth Street in Wilmington. That’s where he and other personal trainers come in. According to the U.S. Department of Labor statistics, there were 279,100 personal trainers in the United States in 2015, a number that’s expected to increase to 338,000 by 2018 because of population growth and the increasing interest in health and

fitness. In Delaware in 2015, there were 1,060 personal trainers and fitness instructors, all of them willing and able to help turn soft tissue into firm muscle—assuming their clients are willing to pay the price. “Training and working out are two different things,” McCarthy says. “We’re not just out there counting reps for people. We’re like guides who help them find their way to personal fitness. Some people already know their way and don’t need a guide, but there are lots of people who need somebody to help and encourage them. And that’s our job—helping people who need help.” Of course, there are some misconceptions about personal trainers. For one thing, they don’t tape ankles and cut up orange slices at halftime—those are athletic trainers. And not all their clients end up looking like Arnold Schwarzenegger in his greased-up, body-building prime. ► JANUARY 2017 | OUTANDABOUTNOW.COM

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Photo courtesy of the YMCA

GUIDES ON THE PATH TO PHYSICAL FITNESS continued from previous page

A personal trainer at the YMCA coaches a client on the treadmill.

A Marathon, not a Sprint

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“I’ve been doing this for 18 years and I’ve seen and heard it all,” says Nic DeCaire, who runs Fusion Fitness Center on Main Street in Newark. “A lot of people think we just sit around all day in sweat pants and watch you lift weights or run laps. They don’t realize that we offer a complete regimen for physical and mental well-being and that we’re with them every step of the way. It’s a commitment on both ends, from the trainer and the client.” One thing all trainers emphasize is that a training regimen is a marathon, not a sprint. Not all clients grasp that basic concept and that’s why it’s one of the first messages a personal trainer delivers —expect results, but not miracles. “If the commitment from the client isn’t there then there isn’t much we can do to help them,” says Charlotte Maher, a personal trainer at Fit Studio on Rockland Road in Wilmington. “But those cases are pretty rare, because most people we deal with are here for a reason. They want to lose weight or tone up and it’s probably something that’s been in their minds for a while. So, when they finally take the step to hire a personal trainer. they’re serious about it. And we make sure they understand that it takes a commitment and a lot of work to reach their goals, but it’s worth it.” Those goals vary from person to person, and personal trainers must be willing and able to customize their regimen according to those goals. Most fitness centers deal with clients on a one-onone basis and in group settings, but no matter the regimen or the setting, it all starts with talk, not action. “The first step when they walk through the door is a consultation, where we discuss their goals and learn about their medical and fitness history,” says Matt DiStefano of Core Ten Fitness on Orange Street in Wilmington. “A lot of people haven’t been part of a fitness program for a long time and they need to ease into things, and sometimes we have to convince them of that. They want immediate results and it just doesn’t work that way. For those people, patience is a big key, because this is not like ordering something at a restaurant.” That’s why it’s helpful if prospective clients know what they’re looking for from a personal trainer. If they don’t know for sure, then the trainer must lead them in the right direction. And it doesn’t matter if the client is male or female; the regimen is basically the same, depending on why they hired a personal trainer in the first place, although Maher has noticed that men tend to focus more on their upper bodies.

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Photo Jim Coarse

BUILD A BETTER YOU

Clients and members work out at Core 10.

2 5 1 8 We s t 4 t h S t . Wilmington, DE

“This is not a one-size-fits-all kind of business,” Maher says. “That’s the reason the first thing we do is sit down and talk to them and find out what their goals are. If they have really big goals, then we have to put a time slot to that—it’s not something you can accomplish in six weeks or by just coming to the gym once a week. “That’s why it’s so important that our clients are honest with us about their medical and workout history, and also the goals they have going forward. We have to decide whether those goals are realistic ones, and if they’re not, we make sure they realize that without discouraging them. Sometimes it can be a real reality check for them. And sometimes they can be stubborn about it, but the majority of our clients understand that we’re professionals who know what we’re doing and they trust us.” Once those goals are identified, the training process can begin, and all personal trainers agree that it’s important to start slowly and build the training regimen from there. That means basic stretching and cardio-vascular exercises to begin with, then more extensive weight and conditioning training after that. But it always depends on the conditioning and health of the clients when they begin the program. “We’re really about general well-being, and everybody has different goals and needs,” says Mark Myers, who oversees the personal training program at the Central YMCA in Wilmington. “And one thing we all emphasize is the need for balance. If you want to build up your biceps, that means building up your triceps as well. You never focus solely on one muscle group or one activity. Even if your main goal is to bulk up and add muscle, we also emphasize flexibility, which helps you avoid injuries. It’s really a total package and sometimes people have to be convinced about that because they’re focused on one particular thing.”

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But, DiStefano says, that doesn’t mean his clients can’t have a slice of pizza or a couple of cold beers on occasion. “It’s like anything in life—moderation is the key,” he says. “If you work hard and eat right five days a week you can enjoy yourself on the weekend and that’s something I tell my people all the time. You don’t want to deprive yourself of the little pleasures of life just because you’re in a training program. It’s all about that balance.” There is one group of clients who come to personal trainers with specific goals in mind—competitive athletes who are looking for an edge, including teen-agers who hope to excel in their sports enough to earn a roster spot and maybe even a college scholarship. “It’s different than it was when I was growing up and we played all the sports, depending on the season,” says Stephen LeViere of LeViere’s Fitness, which operates the training program at Kirkwood Fitness on Naamans Road. “Most kids nowadays really specialize in a specific sport and that’s their only focus. If you’re a baseball player or basketball player, that’s what you do, all year round. It’s either your [high school] season or you’re playing in an AAU tournament or getting ready to play in an AAU tournament. So, their training is geared toward something very specific, something that will give them an advantage and make them better than the guy next to them. If they don’t, they know they might not get that scholarship or even make the team. “For example, I get a lot of football players in my May program before training camp opens in August, so they can be in better shape than anybody else in camp and they can stand out right away, instead of having to play themselves into shape or, worse, having to battle injuries.” LeViere says he sits down with these eager athletes and determines exactly what he or she is hoping to achieve, just like he does with all his clients. Of course, the kind of sport, the position they play, and the size of the athletes help determine that, as does their present health and conditioning.

Gauging the Body’s Response

“But no matter who it is or what sport it is, you have to start with the foundation, and that is how well they can handle the stress and rigors of the game they play,” LeViere says. “You can’t play and you certainly can’t dominate if you’re injured. So, we start with simple presses and compound movements and simple squats with not much weight. And we don’t do jumping or running until we see how their body responds. “Once we determine that, then we can start ramping up and focusing on the specific muscles they need for their sport, whether it’s speed or agility or strength or power.” Another challenge for personal trainers is convincing clients to stay with their training regimen after they reach their goals. Many clients get what they want (the pants fit!) and then slip back into the unhealthy lifestyles that made them seek out a personal trainer in the first place. “It happens frequently and you hate to see that,” DeCaire says. “But most of our clients stick with it because they feel so good about themselves because they’re physically and mentally fit, maybe for the first time in 20 years. That doesn’t mean they have to stay at the same level or maintain the same training schedule. If you’re training to run a marathon you can scale back some after you run your race. But most of them love their new selves and they want to keep those endorphins coming and they make this a life-time commitment.” “That’s what makes this job so rewarding, when you see that total transformation in a person,” he adds. “When they start their training program they usually do it because they’re not happy with themselves, they’re not happy with the way they look or the way they feel. We help them regain the self-esteem they’ve lost and it’s a great feeling to know that you helped somebody turn their life around in a positive and healthy way.”

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FOCUS

ANNUAL BOOK SALE

Welcome to our seventh annual Worth Trying Issue. Though we feature Worth Trying suggestions monthly, each January we devote much of the magazine to personal recommendations from staff, contributors and friends of Out & About. These suggestions on where and what to eat, drink, see and do are scattered throughout these pages, interspersed with our usual assortment of feature stories, news items and other fun stuff. Enjoy, and have a very happy New Year!

Fellow bibliophiles, rejoice. Each year, the dead-of-winter dullness—at least for my admittedly-nerdy self—is brightened in anticipation of this event. Friends of the Hockessin Library hosts a sale at Hockessin Memorial Fire Hall, from which funds go to the upkeep of the Hockessin Public Library. Heaps of books of all genres fill a massive room16.423 ptlined in rows on tables, in piles stacked on the floor—everywhere, books! Here’s the rule: you purchase a large paper bag (or two, or three) for $7 or $8 and fill it to the brim. Veterans know to bring a sturdier burlap satchel for added support, of course, and a few hours later, you exit with ample texts to last through the coming year. This year’s sale is Jan. 26-29. — Krista Connor, Associate Editor

PENN CINEMA

DELIVERING MEALS AND MORE Studies have shown that people who volunteer their time live longer. So live a longer, richer life: volunteer to be a Meals on Wheels driver. These hot, nutritious noontime meals are much more than sustenance. Often, the volunteer driver is the only person the shut-in senior will interact with during the entire day. This nonprofit is in desperate need of drivers. It takes only about two hours of your time, and you can volunteer for as few as two deliveries a month. Call the Meals on Wheels center nearest you: City Fare/St. Anthony Center, Wilmington, 421-3731, or Newark Senior Center, 737-2336.

For years, many pleaded for a Wilmington movie complex – former Mayor James Baker being one of the most vociferous. Today we have a state-ofthe-art one on the Riverfront and though it’s been around since 2012, there are still plenty who haven’t paid a visit. You owe it to yourself. Penn Cinema has 14 screens plus IMAX, comfortable leather seats, ample leg room and now serves beer and wine. And it’s within walking distance of a half-dozen restaurants for a meal before or after the show. — Jerry duPhily, Publisher

— Bob Yearick, Contributing Editor 28 JANUARY 2017 | OUTANDABOUTNOW.COM

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“REPLY ALL” I subscribe to a couple of dozen podcasts, but there’s only one I follow with a first-season-of“Serial” intensity, and that’s “Reply All.” Every weekish, hosts PJ Vogt and Alex Goldman unearth stories that could only exist in our digital age, stories that are at turns riveting (I swear you will care about the story of Wayne, the guy in the episode “Boy in Photo”), heartbreaking (a game designer works through his son’s struggle with cancer in “The Cathedral”), and mind bending (I truly believe it’s at least plausible that Pizza Rat is part of an armada of highly-trained rats unleashed on New York City to create viral content and modern myths, as investigated in “Zardulu”). Technology changes how we relate to one another in the world. “Reply All” gets right to the heart of it. — Matt Sullivan, Contributing Writer

BE A GOOD HUMAN I know. Who am I to tell you what to do? Consider this just a gentle nudge...a friendly reminder to do something small today to support the notion that there are still good humans living among us. Hold a door. Highfive a stranger. Pick up litter and toss it in a trashcan. Say hello to your neighbors. Easy things to overlook, but even easier to accomplish. — Matt Loeb, Creative Director & Production Manager

THE VINYL DISTRICT RECORD STORE LOCATOR APP So, let’s pretend you’ve been plopped down in Poughkeepsie and you’re wondering if there’s a record shop where you can buy Herbie Mann’s “Push Push” on vinyl. Never fear, that is if you have The Vinyl District Record Store Locator App on your phone. It’s absolutely free for iPhone and Android users, and lists some 3,200 independent record stores in 40 countries, some of them imaginary! If there’s an independent record store in Pyongyang, North Korea, the app’s GPS-based locator will tell you exactly where it is. And the app also displays a vast list of record fairs around the globe by date and location. Finally, it includes a TVD Record Store Club feature that will tip you off to new releases, as well as a host of giveaways, contests, and more. Go to thevinyldistrict.com and download the app today! — Mike Little, Contributing Writer

A BOOK ABOUT A SHOW ABOUT NOTHING If you’re in the search of some “serenity now,” get your “man hands” on Seinfeldia, a compendium of stories about how one of the greatest sitcoms became a cultural phenomenon. There’s plenty of “yada, yada, yada” about the cast, characters and storylines that produced one of the most influential television shows of all-time. — Rob Kalesse, Contributing Writer

WESTWORLD ON HBO Two decades before Michael Crichton’s Jurassic Park ran wild on the silver screen, he wrote and directed Westworld, a 1973 scifi film about another kind of over-the-top tourist attraction going off the rails. Instead of genetically resurrected dinosaurs running amok, Crichton first imagined malfunctioning androids gunning down thrill-seekers in a Wild West-themed vacation spot. Same game, different park. While the DNA (or binary code) of Crichton’s original Westworld repeats itself in the overall structure of this recently adapted HBO series, the show-runners have cleverly tinkered with the original formula. In this iteration, the robots are drawn as the more sympathetic characters while humans are cold and heartless. The show trudges somewhat aimlessly through its middle episodes, but the finale delivers plenty of twists and tense action. That said, Westworld ultimately is compelling because of the questions it asks along the way about identity, memory and what exactly constitutes consciousness. — Jim Miller, Director of Publications

CONTINUED ► JANUARY 2017 | OUTANDABOUTNOW.COM

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TRAIN YOUR BRAIN CHEF LHULIER DINNER PARTY This year, my wife and I hosted two dinner parties at the home of Chef Robert Lhulier. We invited three other couples, carefully selecting a motley Chef Robert Lhulier crew who didn’t know each other well but would enjoy each other’s company. Chef Robert prepared four courses of food (for $60 a head) and everyone BYO’d the wine and bubbles and brandy. The results: Fantastic, relaxed, delicious evenings filled with great tunes, loud conversation that probably would have gotten us kicked out of most restaurants, and personalized attention from one of the best chefs in Delaware. Chef Lhulier will come to your house too – but he sets a fine table (that you don’t have to clean) at his, while you Uber home. Check out how it works at lhulier.com. — Matt Sullivan, Contributing Writer

Forget all those invites you keep receiving to play mindless smartphone games like “Farmville” and “Candy Crush,” and instead download “Peak.” This mental gymnastics app will keep your brain jumping through all sorts of hoops, helping you focus and sharpen your memory. In no time, your mind will be as sharp as a tack, and you’ll forget about all those other mindless games. — Rob Kalesse, Contributing Writer

MOZART IN THE JUNGLE If you think a TV show about a symphony is stuffy, then think again. Amazon Prime’s original series Mozart in the Jungle, whose third season debuted in December, is devastatingly clever. The witty script boasts such well-drawn characters as the eccentric Maestro Rodrigo, played by Emmy winner Gael Garcia Bernal. Bernadette Peters and Malcolm McDowell are also at their hilarious best. The appearance of real life classical heavyweights, including Yo-Yo Ma, add fun and flair. Catch up on Prime. — Pam George, Contributing Writer

BRINGING NATURE HOME I bought a new (old) home this past spring, and although the lot isn’t very large, it was very overgrown. We ripped everything out and planned to start fresh. While researching ideas, I came across Bringing Nature Home, by University of Delaware professor Douglas W. Tallamy. He makes the case for biodiversity in city and suburban home gardens. He explains how overdevelopment has threatened our ecosystem, why alien plants are problematic (bugs and animals can’t eat them), and provides practical suggestions for how home gardeners can use native plants to make a serious impact. The book made me reconsider my whole landscaping plan, and has me really looking forward to spring. — Marie Graham, Director of Digital Media & Distribution

LAFATE GALLERY Jamaican-born self-taught artist Eugene LaFate has a cozy, colorful gallery that houses her vibrant work in the LOMA district of downtown Wilmington. With a personality as warm and charming as her artwork, LaFate has established herself as one of Wilmington's artist advocates. The gallery sells her originals, prints and postcards; she also offers a variety of workshops and classes. At 227 N. Market St. lafategallery.com. 656-6786. — Mark Fields, Film Reviewer

30 JANUARY 2017 | OUTANDABOUTNOW.COM

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DIRK GENTLY'S HOLISTIC DETECTIVE AGENCY BBC AMERICA (ON DEMAND) REI (RECREATIONAL EQUIPMENT INC.) During an REI kayak-camping trip I took this summer in Wyoming’s Teton National Park, I got a firsthand look at how this company operates in a friendly, fun and professional manner. The co-op offers discounts and annual rebates to its members. In addition, it treats employees with tremendous respect: all REI locations are closed for Black Friday, a traditionally huge shopping day during which staffers are encouraged to get out of the store and enjoy outdoor time with their family and friends instead.

Years after the death of author Douglas Adams, his character Dirk Gently—who solves crimes by surfing along with the interconnectedness of all things—finally made it to TV this fall. The result is a great short-run series that combines the sci-fi, comedy and over-the-top weirdness Adams fans came to love in his Dirk Gently novels— with excellent modern updates. Now that the entire series is available On Demand, let the binge watching commence! — Scott Pruden, Contributing Writer

— Jim Miller, Director of Publications

AVOIDING THE KIOSK

LEWINSKY’S ON CLINTON The name of this Delaware City pub has created quick a few chuckles, but this cozy tavern is a great destination for a beer and a sandwich—perhaps after a stroll along the Castle Trail or a visit to Fort Delaware. The food is tasty, the craft beer selection is solid, and the joint is jumping on weekends with performances by local bands and acoustic acts. — Jerry duPhily, Publisher

STUFF YOU SHOULD KNOW PODCAST How does a fireplace work? What’s the chemical make-up of PlayDoh? Stuff You Should Know is a podcast that answers these random questions, plus so much more. Pop it on while you’re working or doing chores around the house. Knowledge is power! — Matt Loeb, Creative Director & Production Manager

There is a Panera next to my daughter’s preschool, and we find ourselves there more than I care to admit. They have “Fast Lane” kiosks there—touchscreen computers that allow customers to order for themselves. We walked in the other day and there was no line, but there were three people using the kiosks. My son asked if we could use one too and I said no. Why? Because if everyone uses the kiosks, jobs currently reserved for humans will be replaced by computers. Same goes for the grocery store self-checkout. If the place is packed, I get it. But otherwise, why not contribute to keeping someone employed? — Marie Graham, Director of Digital Media & Distribution

PACE NETWORK Have you ever thought about getting involved in the betterment of Wilmington's public education system? The PACE (Parent Advocacy Council for Education) Network, an initiative of Christina Cultural Arts Center, allows parents and community members to do just that; it joins adults, youth, and educators to imagine, create, and advocate for equity, access and more effective learning in schools and community places. To learn more or get involved, email ccac.pace@gmail.com.

Look for more Worth Trying suggestions throughout this issue!

— Sarah Green, Special Projects JANUARY 2017 | OUTANDABOUTNOW.COM

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EAT

Food Trends, 2017 Pokes, boar meat and breakfast all day long: Once again, our fearless prognosticator offers his thoughts on what we’ll be eating in the new year. By Matt Sullivan

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ellness tonics. Purple cauliflower. Coconut chips. Beet noodles. That’s what you have to look forward to if Whole Foods is right and these are the hottest trends of 2017. And that’s why you need to care about food trends, lest you be caught unawares by a sudden beet noodle in your entrée. You will find no beet noodles here. This is my third year of making predictions for the future of Delaware food, and one thing I’ve learned—I’m not very good at it. (Check the scorecard below.) While I thought 2016 would find a distillery opening in northern Delaware, I missed the brewery boom that was fermenting all around us. And though I saw sushi cooling off, I didn’t notice Newark becoming a hotbed for truly authentic Chinese cuisine. But those are the risks foodie prognosticators take. There’s no accounting for taste, and even less accounting for what taste buds will crave from year to year. And so I rounded up a few of my usual suspects, did my research, and herewith offer another few predictions for the new year, in full knowledge that life will likely prove me wrong. Again. Happy dining. ► JANUARY 2017 | OUTANDABOUTNOW.COM

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Trend: Restaurants enter the bowl game There’s a reason bowls are the serving vessel of choice at fast-casual restaurants. They’re quick to assemble, FOOD TRENDS, 2017 continued from previous page can contain both liquid and solid ingredients, and since they don’t require slabs of bread to hold the good stuff together, they’re easy to make low-carb or gluten-free. But while fast-casual trends often filter down from fine-dining experiences, expect bowls to be one idea that trickles up. “I think that a growing theme is losing the pretense in a lot of things,” says Chef Robbie Jester from Stone Balloon Ale House. “When you get into tuna tartars and tuna carpaccio, they all sound really fancy. But when you shorten that to a four-letter word, I think that’s approachable.” That four-letter word? “Poke,” as in Hawaiian for “slice,” and no relation to 2016’s least palatable smartphone trend. Jester serves his ahi tuna and avocado poke in ginger sambal sesame sauce with toasted sesame seeds in a bowl. Since he introduced it, it’s been (in his words) “supremely popular.” “You can mix it with different ingredients, since it’s a larger cut,” Jester says. “I just think it’s a better preparation, and I enjoy eating it. And I think it’s going to continue to catch on until people beat the shit out of it on the East Coast.” Prediction #1: Pokes pop up on appetizer lists around the state (gotta eat them all!), and bowls don’t stop there. Watch for authentic Asian flavors in a bowl near you.

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, and more. Contact our catering director today at (302) 654-9941 x3.

WWW.JANSSENSMARKET.COM 3801 KENNETT PIKE, GREENVILLE, DE 302.654.9941

34 JANUARY 2017 | OUTANDABOUTNOW.COM

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Trend: Third-wave coffee washes over Delaware What, you missed the first two waves? Then you haven’t been staring at the coffee horizon as deeply as the coffee nerds who have transformed caffeine consumption on the West Coast. The waves, loosely defined: First wave: Insta-cofeee. The best part of waking up. Second wave: The Starbucksization of America. Third wave (as popularized by San Fran coffee maven Trish Rothgeb): “[In the third wave,] the coffee will make the moment, not the whipped cream or flavored syrup. These baristi will be able to tell you exactly when their coffee was roasted, how the beans were processed, the idea behind the blend, and offer cupping notes.” The third wave first started to crash over the First State when Drip Café opened its doors and Brew HaHa! expanded its Trolley Square outpost into a coffee roastery. Both were smashing successes. Expect more to come. Prediction #2: More quality coffee shops, increasingly local coffee production (perhaps another roastery in town?), and potential invasion by national third-wave riders like Stumptown Coffee. Trend: Breakfast for breakfast, breakfast for lunch, breakfast for dinner Breakfast for dinner has been a thing since I was a kid, but you can probably blame McDonalds for proving that people dining out will eat breakfast all day, any day, if given the option. Delaware may not have a strong diner culture, but some restaurants will be quick to fill the gap. “I don't think that boom is over yet,” says Karen Stauffer, director of communications for the Delaware Restaurant Association. “I see restaurants, especially in bigger areas, expanding to Saturday brunches, with more breakfast-themed items on menus.” In Newark, brunch hasn’t just expanded to Saturday. It’s already a seven-days-a-week thing at Home Grown Café, where five brunch items are now available daily from 11 a.m.-3 p.m. and the breakfast burrito is one of the top three items at lunch. “We would get calls daily to ask if we were serving breakfast,” says Sasha Aber, owner at Home Grown. “It’s just nice, comforting food for people to start off the day. And they’re a good price point for people too.” High-end breakfast food is the main course at Egg Restaurant in Rehoboth Beach and De La Coeur Café et Pâtisserie. Drip Café expanded its restaurant in 2016. Mrs. Snyder’s brought lemon hollandaise to New Castle. Expect all to continue. Prediction #3: Diners make a comeback. A new one will open, with a commitment to local, freshly sourced ingredients and breakfast all day. Trend: Fast-fresh-casual takes over the world Consider this trend a subset of “everything in a bowl,” since that’s where you’ll find most fast-fresh-casual food being served. Also consider it one of the most obvious trends I missed in 2016, with the opening of two Honeygrows (one in North Wilmington, one in Newark), a Zoës Kitchen at the Christiana Fashion Mall, and Roots Natural Kitchen in Newark. APRIL 2015 | OUTANDABOUTNOW.COM

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But the fast-fresh-casual trend deserves a category of its own. People certainly want to eat healthy, people increasingly want to eat fresh/local … but people don’t have much time. Those realities used to cancel each other out. Not anymore. “I think we definitely see more of this coming in 2017, especially in Newark, Wilmington and Dover,” Stauffer said. Prediction #4: Definitely in Wilmington. If there’s a concept that seems ready-made for Market Street, this is it.

Warm Up with 1 of Our 6 Fireplaces!

Trend: Wild game gets tamed Game meats have been popular in Delaware since the first time someone looked at a muskrat and thought, “Hmmm, I could eat that.” But what once was an acquired taste, embraced by a few select spots (like the always-game Stewart’s Brewing Company and the serving-kangaroo-before-its time Matilda’s) is now entering the mainstream. Metro Pub & Grill in Middletown has venison chili and wild boar sloppy joes. Stone Balloon in Newark has a venison Salisbury steak—and expects to add more game to the menu this year. Game meats tend to excite chefs—and they’ll try to excite you. Prediction #5: It won’t be hard to find wild boar, ostrich and venison on menus in 2017. Three final trends to watch: • House-cured meats. (Domaine Hudson has the best charcuterie plate in town; Maiale Deli and Sulumeria continue to impress. Watch for more.) • Locally produced sour beers. • Wawa-style touchscreen ordering expanding everywhere. Last Year’s Predictions Scorecard 1. The End of Tipping: At least one fine dining restaurant in Delaware eliminates tipping in 2016—most likely one at the beach. Ouch. Not only did the trend to eliminate tipping not come to Delaware, but it seems to have stalled nationally. In fact, the San Francisco restaurant where I first ate under a no-tipping policy brought it back after only five months. If no-tipping is the future, the future is not now. 2. Home Cooking: Increased interest in home cooks entering the sharing economy leads Delaware legislators to loosen cottage food regulations, or they get no pie. On May 1, 2016, the Division of Public Health published new Cottage Food Regulations that allow for the preparation of a limited type of food products in residential kitchens, pies included. Those regs are now final. 3. Scrapple is the new bacon: The biggest scrapplephobic in your life will venture to try some in 2016. Only you know what your people think, but Bill Hoffman’s scrapple at The House of William & Merry was a revelation to scrapple-deniers in my life in 2016. 4. More wineries, more breweries … and more distilleries. One out of three … well, that ain’t good, but at least I have beer to drown my sorrows. Breweries exploded in northern Delaware last year, with the arrival of Dew Point Brewing and Bellefonte Brewing, the re-opening of Twin Lakes, and more. And we got a meadery in Liquid Alchemy. Fenwick Wine Cellars expanded into Salted Vines Vineyard down in Frankford. But still no signs of a distillery up north. 5. Market Street, Dining Destination: Look for a net gain of five places on or near Market Street in 2016. Let’s see: We added Merchant Bar, Masala Kitchen, Twisted Soul, Starbucks, Market Street Bakery & Cafe and Coffee Mode. Brew HaHa! moved across the street and expanded, but closed the first location, so that’s a net neutral. Still, nailed it!

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www.cantwells-tavern.com JANUARY 2017 | OUTANDABOUTNOW.COM

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EAT TBAAR INC.

PICKS OF THE FOOD VARIETY

Whether you’re looking for a delicious bubble tea, a healthy wheatgrass smoothie, or a sweet or savory crepe, Tbaar at 108 East Main St. in Newark is the place to go. Tbaar may be a chain, but you wouldn’t know it by the scrumptious handmade crepes. I’m the savory type, and I always order the “Yo! Check It Out,” a Chinese style crepe that comes with ham and tofu plus several pungent sauces that make each bite a glorious adventure for your taste buds. And it’s spicy! Order it with the Honey Jasmine Tea, or the Bubble Milk Black Tea, and I guarantee you an experience equal to anything Anthony Bourdain may be eating this week. And you don’t have to go to China to find your bliss. — Mike Little, Contributing Writer

GRUB BURGER BAR CONCORD MALL

TRADER JOE'S "THIS CRANBERRY WALKS INTO A BAR..." CEREAL BARS

I didn't want to like Grub. I don't like chains, don't go to malls and thought it was a terrible name for somewhere you plan to eat. There are enough places to get a decent burger, but Grub has become my goto spot. Turns out it's a very small (under 20 locations) chain, its burgers are creative and delicious, and though I still don't like the name I do like the logo. It also turns out I really like milkshakes with alcohol; a bourbon & caramel milkshake takes the edge off being at the mall. And the Scorpion burger with Trinidad Moruga scorpion sauce is intense. Decent food, great concept and surprisingly fast service is a welcome change. — Joe del Tufo, Contributing Photographer

I've gotten so many "winning" grocery items from TJ's, it's hard to pick a favorite. But this seasonalonly (they usually disappear after January) oat & fruit cereal bar is one of my go-tos—tart, chewy, the perfect-sized mid-day bite. I persistently badger the staff to carry them all year long...so far, no luck. — Michelle Kramer-Fitzgerald, Contributing Writer

COOKING WITH ANCHOVY PASTE It's a secret ingredient that will have your tongue saying, "Ooh mommy, umami!" Just don't tell your uncle about it. He hates trying new things. — David Hallberg, Special Projects

THUG KITCHEN: THE OFFICIAL COOKBOOK This vegan cookbook was probably the best thing my wife and I bought as newlyweds. As we approach our 30s, we realized that we often made the same meals, week after week, since both of us are not very advanced in the kitchen. We're not vegans but we were looking for a way to expand our culinary horizon, as well as trying to eat a bit healthier and eat less meat. I came across the blog for this book, and was impressed by how easy it was to follow recipes. It explained a few uncommon ingredients and cooking techniques in a straightforward way. I should also mention that the tagline for the cookbook is "Eat Like You Give A F**k" and it uses lots of expletives, so I would not recommend it for children. But for us, it always makes us laugh when we're reading a recipe out loud, and it made cooking a much more enjoyable activity. — Tyler Mitchell, Graphic Designer

36 JANUARY 2017 | OUTANDABOUTNOW.COM

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J'S CAFÉ MARKET STREET BREAD AND BAGEL This small tidy shop has endured some start-up issues in its first year (It opened January, 2016), but it has settled into a welcome addition to Market Street. I won’t evaluate the coffee since I don’t drink the stuff, but I can heartily attest to the quality of the breakfast and lunch offerings. I especially like the sticky buns with their nice blend of stickiness and flakiness. For lunch, I always struggle to choose between the curried chicken salad and ham and brie, all offered on bread baked on the premises. The menu is compact, but what’s there is dee-lish. At 832 N. Market St. 482-2553. — Mark Fields, Film Reviewer

ANGELO'S LUNCHEONETTE It's small (five tables, 12 counter stools) and the food isn't fancy, but this old-time diner (1722 N. Scott St.) has been feeding happy Forty Acres people for almost 50 years. It's only open for breakfast and lunch and the menu is pretty standard, but the quality of the food, the reasonable prices and the friendly staff make this place special. Try one of the house specialties, a Provoroni Dog—a hot dog with pepperoni and melted provolone cheese.

Located inside Janssen’s Market in Greenville, this cafe was always a great place for breakfast or lunch, but now you can indulge in a mimosa with your breakfast or a beer with your sandwich, and, of course, pick up a few grocery items before you leave. J’s specializes in wood-fired pizza and a wide range of sandwiches and entrees. My favorite is the Janssen’s turkey, arugula, havarti cheese & sun-dried tomatoes panini paired with an interesting craft beer. — Julie Miro Wenger, Event Allies

GHIRARDELLI DOUBLE CHOCOLATE HOT COCOA Looking through the aisles at the grocery store, it can seem impossible to find something chocolate that doesn't contain dairy. After reading the ingredients on almost every brand of hot chocolate, I finally found Ghiradelli Double Chocolate, which had the lone ingredient list that did not include milk. So, for any lactose intolerant friends or vegans, this is for you. — Deanna Daly, Local Artist & Educator

— Kevin Noonan, Contributing Writer

FRIED PICKLES

LA MADERA BISTRO This cozy, rustic BYOB eatery in historic Kennett Square, Pa., offers an eclectic mix of entrees, gleaning inspiration from Mediterranean and Latin American styles, to name a couple. Most sandwiches are served with some variation of fresh, roasted vegetables, and the very-necessary side of roasted potatoes are sublimely balanced between crisp and smooth.

These deep-fried delights offer a delicious detour from standard appetizer fare like wings, nachos and hummus. Equal parts salty and bitter, they also offer a satisfying crunch and are clean and easy to eat, unlike many other starters. Chelsea Tavern in Wilmington was one of the first in the area to feature fried pickles on its menu. More recently, Newark's Grain Craft Bar + Kitchen brought its version to the table, which comes with a zesty cilantro-lime dipping sauce.

— Krista Connor, Associate Editor

— Jim Miller, Director of Publications

JANUARY 2017 | OUTANDABOUTNOW.COM

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EAT

Olive Oil: The New Wine? Find out about EVOO, give a tasting party. Learn to love this liquid gold. By JulieAnne Cross

I

know someone whose first sip of wine was a 45-yearold Port. My inaugural taste could boast no such vintage; it was from my aunt’s bottle of Manischewitz, which was first cracked open three Thanksgivings prior. For years, my wine consumption was limited to gifted bottles or summer sangria made with cheap wine. Eventually, business interests took me to wine dinners, where the origins of a Syrah and a Shiraz, a Grenache and a Garnacha, became important to me. Once I could carve out a budget for great wine, bottles from five continents began rotating through my once-dusty wine rack. Although I’m not yet an oenophile, I cannot imagine going back to “factory wine.”

Similar to my wine choices, what occupied my cabinet for years was store-brand olive oil, the quality of which reflected the budget I’d devoted to it. Once again, professional interests led me to a palateawakening, and for me there is no turning back to generic olive oil. If you can tell a Merlot from a Cabernet, or even if you can’t, olive oil may be the next horizon for broadening your palate. From tasting parties to sommelier certifications to health magazines, there are many routes to learning why olive oil is worthy of the same enthusiasm as wine. With U.S. consumption increasing by 250 percent in the last quarter century (compared to worldwide growth of 73 percent), there’s a good chance this “liquid gold” has seeped or will be seeping into your kitchen soon. ►

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Things to Know

Some things to know when shopping for “good” olive oil: extra virgin is the best; it can cost a dollar or more per ounce; reading the fine print is important, and it should impart an unmistakable flavor. That $6 store-brand olive oil probably tastes like any other oil in your cabinet…nothing distinctive, even if it does say “Imported.” Process and timing is everything. For superior quality oil, olives are gently picked (often by hand), taken to press hours after picking, mashed into a paste, and “cold” pressed until “extra virgin olive oil,” with an acid level no higher than .08 percent, pours out. “Virgin” olive oil is limited to two percent acidity—same process, riper olives. Refining with heat or chemicals can turn imperfect, bruised or old olives into edible oil, albeit devoid of flavor and aroma. “Pure” and “light” oils are all or part refined oil. Where its olives are grown is part of an oil’s pedigree. Your olive oil is most likely imported from the Mediterranean, where archaeologists have found evidence of olive oil production going back at least 6,000 years. By some estimates, America imports 97 percent of its consumption. This is not to say there is anything innately inferior about American olives. They grow in California, Texas and the "Olive Belt," stretching from South Carolina to Mississippi. However, it is a relatively new industry in the U.S. The self-proclaimed “oldest” American olive oil producer is only 80 years old. The largest domestic producer of olive oil has grown its market share somewhat quickly thanks to mechanized harvesters, a newer technology not yet widely used overseas. Every nation thinks its olive oil is the best, and marketers capitalize on the reputation of a country to sell oil to American consumers. In other words, the phrase “Made in Italy” is on a lot of oil, but you need to know more to determine quality. OLIVE OIL: THE NEW WINE? continued from previous page

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brunch

Indicators of Quality

Italian olive oils, for example, may have origin labels that are a reasonable indicator of quality. Protected Designation of Origin (PDO/DOP) and Protected Geographical Indication (PGI/IGP) labels are guarantees of authenticity, regulated by the European Union. A PDO oil has an attribute that is unique to its geography (in wine lingo, terroir), whereas PGI indicates region alone. The E.U. applies such labels to wine and other agricultural products, like Parmigiano-Reggiano cheese and champagne and cognac. Olive oil lovers like to talk about traceability and authenticity. One in 20 people I meet at tastings asks me, “Did you see that 60 Minutes episode…?” about how the Italian Mafia counterfeits extra virgin olive oil. The product is adulterated with inferior oils, possibly oils from outside of Italy, colorants and deodorizer... if there is even any extra virgin content at all. This is a national crisis to Italians, who use 10 times as much olive oil per person as Americans. For them, olive oil authenticity is a matter of national pride, and it has a direct impact on the economy. I am fortunate in that I can respond confidently when asked about the source of the oil I sell. For the past four years, I have worked for a Wilmington company that is the exclusive American importer of a single-source oil from a family-owned Italian farm and frantoio (olive mill). Olevano Olive Oil is pressed from hand-picked olives grown in Wilmington’s sister city, Olevano sul Tusciano, in Salerno. When I mention the surnames of the Wilmington owners, Delle Donne (Tom) and Fierro (Al), to locals, and describe how it’s their cousins in Italy who pick the olives, Delawareans often recognize some connection to the family, and thoughts of fictional Corleones hijacking our oil supply are quickly forgotten.

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Marketing and regulation aside, country and region can be a reflection of your flavor preferences. Oil from northern Italy— Tuscany, for example—can seem lighter in mouthfeel than other oils, but no less flavorful. Further south toward Umbria, peppery olive oils dominate. Southern Italian olives, such as those from Campania and Puglia, produce full-flavored, fruity oil.

Planning a Tasting Party

Armed with what you now know about process and origin, you may be ready to dive into the world of what Rachael Ray calls “EVOO” (extra virgin olive oil). Tasting parties are a trendy way to experience good EVOO, and sites like Williams-Sonoma.com offer party planning tips. Buy several bottles, or have each guest—ideal party size is three to eight people—bring a bottle, aiming for a variety of origins or attributes (filtered or unfiltered, buttery or peppery, grassy or fruity, consecutive harvests, distinct varietals). Serve room temperature, in order from mild to strong flavor, and observe the swirl and the nose, before loudly slurping (yes, really) and swishing the oil in your mouth, just like wine. Skip the official cobalt glass in favor of wine glasses, which tasters can hold in their palms to temper the oil, or you can opt for single-use plastic tasting cups for beginners. Search “what wine pairs with olive oil” for beverage ideas. Don’t forget the “spit cup” and palate-cleansing bread or tart apples, and give guests pen and paper to write notes. After the tasting, try your favorite oils on bruschetta, buffalo mozzarella and even vanilla ice cream. Visit Fusion Taster’s Choice in Wilmington, the Olive Orchard in Rehoboth Beach or visit a vendor (like me) at an arts

and crafts festival, for low-key tasting opportunities. No time to taste? Buy your oil where the foodies shop, like Capers and Lemons or Janssen’s Market. When it’s time to cook, remember “smoke point.” Exceeding any oil’s smoke point creates bitterness and devalues EVOO’s health benefits (in fighting diabetes, heart disease, Alzheimer’s and osteoporosis), but is not hard to avoid. At its lowest reported temperature, EVOO’s smoke point is close to that of butter. If you wouldn’t fry a cutlet in butter, don’t fry it in good EVOO. Low acid makes EVOO more versatile than some would have you believe, but pros still suggest saving the expensive stuff for dishes where its subtle flavors will shine: salad dressings, drizzles, dipping, quick sautés or braises. As a gastronaut, you may even set your sights on becoming an “olive oil sommelier.” OliveOilTimes.com offers a course through the International Culinary Center in New York City. The first of three courses costs $1,200; you’ll taste 100 oils from 25 countries over a three-day weekend, learn the history and process of making EVOO, how to judge the quality and attributes of an oil, and more. Sommelier candidates complete two additional levels of coursework. Alternatively, for $350 plus airfare, you can get a “Master of Olive Oil” certification in Los Angeles (nasommelier.com). Whatever level of expertise you aspire to, tasting olive oil is perfectly positioned to be a palate-pleasing pastime for trend seekers. JulieAnne Cross has been preaching the gospel of olive oil since 2012 as a marketer and now salesperson for Wilmington’s Olevano Olive Oil.

WINTER

HARRY’S SAVOY BALLROOM NOON · 3PM

#HarrysIdo WWW.HARRYSWEDDINGS.COM JANUARY 2017 | OUTANDABOUTNOW.COM

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Drink real. The wine in the photo costs $11 at Moore Brothers Wine Company, where every wine is a hand crafted, sustainably farmed expression of a real place and real people, and every bottle was shipped and is stored at 56°. You know the difference between a supermarket and a farm stand. Come rediscover real wine. The Tasting Table is open every day.

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EAT HAGLEY’S WINTER MOVIE SERIES

BITES I Tasty things worth knowing

NEW PERUVIAN EATS IN MIDDLETOWN

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ocal Peruvian restaurant chain The Chicken House, with locations in Newark and Wilmington, opened its newest eatery in Middletown last month. At 422 E. Main St., the space previously occupied by a Vietnamese eatery, The Chicken House is a 100-seat restaurant with a bar, featuring Peruvian beer and more. The menu includes dishes with seafood, pork, beef and, of course, chicken. Featured item “pollo a la brasa” rotisserie chicken is made by marinating fresh chickens with a unique blend of spices and roasting them, which is one of Peru’s most famous dishes. Visit thechickenhouserestaurant.com for more.

A SECOND LOCATION FOR CAJUN KATE’S

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ast month, Booths Corner Farmers Market creole favorite Cajun Kate’s opened a second location—at 722 Philadelphia Pike, Wilmington. The new eatery serves classic New Orleans-style dishes like po-boys, jambalaya, red beans and rice, and more. Both locations are open only on Fridays and Saturdays. Owners Don and Kate Applebaum moved from Philadelphia to New Orleans in 1997 and quickly established themselves in two of the premier establishments in the French Quarter—Don at Emeril Lagasse’s NOLA Restaurant and Kate at Bayona Restaurant. The couple moved back to this area in 2003 to start a family, and in 2006 Cajun Kate’s also was born. Every item on the menu is made from scratch, including all the “special sauces,” and both locations serve breakfast, lunch, dinner and dessert. Visit cajunkates.com for hours and more.

ndulge in free popcorn and be a part of a good cause with “Hagley After Hours: A Night at the Movies,” in February and March. The series will include cult classics Mean Girls on Thursday, Feb. 9, The Matrix on Thursday, Feb. 23, and The Breakfast Club on Thursday, March 9. Hagley Museum is partnering with the Sunday Breakfast Mission for the March 9 showing, and all attendees who bring a nonperishable item for the Sunday Breakfast Mission will receive a free bag of popcorn. Donated items can include canned food, toiletry items (toothpaste, deodorant, shampoo, etc.), winter clothes, diapers or formula, and school supplies. Movie nights will feature themed cocktails and snacks for purchase. Guests are invited to embrace each movie’s theme to receive a free goodie: e.g., wear pink to the Mean Girls showing; wear your favorite sci-fi shirt or accessory to The Matrix; or wear 1980s clothing to The Breakfast Club. Movies will be shown on the large screen in Hagley’s Soda House auditorium. Prior to each feature film, there will be a short film from Hagley’s collection. Doors open at 6:30 p.m. with the feature starting at 7 p.m. Admission is just $2 per person. Events are weather-dependent, so check hagley.org for updates. Because of construction, use Hagley’s Buck Road entrance (298 Buck Rd., Wilmington).

LET’S DESIGN

A New Year Together!

GRAIN NOW CATERS

G

rain Craft Bar + Kitchen in Newark is now offering catering for meetings and special occasions. The food is prepared fresh and designed to serve 10-200 or more. The catering menu varies, featuring create-your-own yogurt parfaits, street tacos, sandwich stations and more. Orders can be made online at catering. grainonmain.com. Grain’s chef will review the order and confirm prior to starting. Catering is either available for pickup or both delivery and setup for an additional $25 fee. Grain supplies plates, napkins, cutlery, sides, chafing stands, and the Sterno to keep everything warm.

catalyst .design JANUARY 2017 | OUTANDABOUTNOW.COM

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January 2017 • #inWilm

Rebecca Parsons Event Planner & Arts Lover

Dream House Sun, Jan 1 - Sun, Jan 8

Eunice LaFate: Ladybug Folk Art Friday, January 6 - Fri, Jan 27

Snowflake Express Festival Saturday, January 7

Badfish: A Sublime Tribute Thursday, January 12

Blackwater Mojo Saturday, January 14

Invention Convention Sat, January 14 - Mon, Jan 16

Stephen Lynch Sunday, January 15

Enter the Haggis and We Banjo 3 Thursday, January 19

DSO’s Chamber Series Sat, January 21 - Sun, Jan 29

WDL: Cabaret Fri, January 27 - Sun, Feb 5

Grilled Cheese & Craft Beer Saturday, January 28

Basil Restaurant

CTC’s Fearless Improv 2 for specials Sat, January 21 - Sun, Jan 29

Details for these events & hundreds more:

inWilmingtonDE.com

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CITY OF WILMINGTON

Eunice LaFate at Blue Ball Barn.

w

HANDICAP ACCESSIBLE REFRESHMENTS

K

LIVE ENTERTAINMENT

DT

DOWNTOWN LOOP

WE

WEST END LOOP

NW

NORTH WILMINGTON LOOP

ART LOOP WILMINGTON FRIDAY, JANUARY 6 5 - 9 p.m. artloopwilm.org

cityfest

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artloopwilm.org

cityfest

ART LOOP WILMINGTON FRIDAY, JANUARY 6 5 - 9 p.m. cityfestwilm.com/artloopwilmington

STEP-BY-STEP GUIDE TO THE ART LOOP. STEP 1: Select exhibitions that interest you. STEP 2: Map out your choices and select transportation. You may want to walk, drive or take the downtown DART Trolley. A limited number of seats are available on

ArtzScape by Lady C Productions 205 N. Market Street Wilmington, DE aladycproductioncompany.com Spark Art by Sabrina Hairston. Art Loop reception 6 PM – 9 PM. On view through January 27, 2017.

the Art Loop shuttle. Please reserve your seat by calling 302.576.2100 or email artloop@WilmingtonDE.gov.

STEP 3: Meet local and regional artists while enjoying the newest exhibitions to open in Wilmington and the surrounding areas.

STEP 4: Enjoy one of Wilmington’s excellent restaraunt or nightlife locations. Please visit the food and drink section of inwilmingtonde.com.

STEP 5: Repeat the first Friday of every month!

FREQUENTLY ASKED QUESTIONS WHERE DOES THE ART LOOP START? The Art Loop is a self-guided, go-at-your-own pace tour that can start at any of the locations listed in this guide. There is no designated route for the Art Loop.

HOW DO I APPLY TO EXHIBIT ON THE ART LOOP? Participating galleries book and curate the exhi-

bitions and should be contacted directly at the contact information provided in this guide.

HOW DO I TAKE THE ART LOOP SHUTTLE? Reserve one of the limited number of seats by calling 302.576.2100 or email artloop@WilmingtonDE.gov. The bus will pick-up and drop-off at the Delaware Center for the Contemporary Arts.

46 JANUARY 2017 | OUTANDABOUTNOW.COM

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Jerry’s Artarama 706 N. Market Street Wilmington, DE jerrysartarama.com

Len Scriv studied at the Ridgewood School of Art in New Jersey and Parsons School of Design in New York and received specialized training in portraiture at Studio Incamminati in Philadelphia. Inspired by the old masters and contemporary artists such as Nelson Shanks, Robert Liberace and David Kassan. Len’s artwork consists of oil paintings and drawings of still life, portraits, nudes and landscapes. Art loop reception 5:30 – 8 PM. On view through February.

Cab Calloway School of the Arts 100 N. DuPont Rd Wilmington, DE cabcallowayschool.org “First Comes Love” photography exhibition by Wilmington artist B. Proud. The goal of “First Comes Love” is to provide a glimpse into the “everyday” lives of LGBTQ couples who have been in their relationships for 10, 20, 30, 40 and even 50 years. Art loop reception 5 – 7 PM. On view 8 AM – 3 PM through February.

Blue Ball Barn 1914 W. Park Drive Wilmington, DE destateparks.com Eunice LaFate’s inspiration in creating her series was derived from the Annual Ladybug Music Festival, held in the LOMA District in Wilmington. Art loop reception 5 – 8 PM. On view through seven days a week 8 AM – 4 PM through January 29, 2017. A SPECIAL SUPPLEMENT TO OUT & ABOUT MAGAZINE

12/21/16 12:21 PM


artloopwilm.org

Bicycles in Snow XI (Me and My Shadow), by Bhavisha Patel December 2016 Art Loop

Drawings of Cicily Italian Landscapes, by Matt Klos at Carspecken Scott Gallery. On view Mon - Fri 9AM - 5PM, through January 15, 2017.

2017 ART LOOP WILMINGTON DATES Art Loop is the first Friday of each month. February 3 March 3 April 7 May 5 June 2 (No Loop in July) August 4 September 8 October 6 November 3 December 1 A SPECIAL SUPPLEMENT TO OUT & ABOUT MAGAZINE

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JANUARY 2017 | OUTANDABOUTNOW.COM

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12/21/16 12:12 PM


LO C AT I O N

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DRINK

A collection of mead in bottles from Liquid Alchemy Beverages in Elsmere.

A TASTE OF HONEY Two new establishments are bringing an Old World beverage—mead—to today’s market By Kevin Noonan Photos by Jim Coarse

“I rose up in the morning and I felt a dire need To dream away the dreary day And drink a cup of mead. Ignoring the sting of honey bees I drank and drank some more. Awoke the very next day and My [expletive] head was sore.” — 12th century English drinking song

Y

es, they used expletives in the 12th century, and probably a lot of them after a long night drinking mead, the exquisite and potent honey wine that is making a comeback in the 21st century. Throughout history, people have found a way to turn just about anything into a cocktail, including grain, grape, potato, rice and even something sweet like molasses or honey. And mead, made from honey, is one of the oldest recorded alcoholic beverages, dating back to 7000 BC in Northern China and 2000 BC in Europe. To most people, the word “mead” conjures images of fur-clad Vikings sitting around a fire while they throw down the sweet drink from cups made of ox horn, or England in the Middle Ages, with bawdy inns and Robin Hood and his merry men draining pewter mugs of the stuff as they sing “I rose up in the morning…” and plotting against the Sheriff of Nottingham. ► JANUARY MARCH 2016 2017 | OUTANDABOUTNOW.COM

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JANUARY

MUSIC

DRINK A TASTE OF HONEY continued from previous page

at Kelly’s Logan House Look for these great bands upstairs!

FRIDAY, 1/06 Pet Cheetah - 10 p.m.

SATURDAY, 1/07 Stache - 10 p.m.

FRIDAY, 1/13

Apache Trails - 10 p.m.

SATURDAY, 1/14

Element K - 10 p.m.

FRIDAY, 1/20

Poor Yorick - 10 p.m.

SATURDAY, 1/21

Velvet Tones - 10 p.m.

FRIDAY, 1/27

Cadillac Riot - 10 p.m.

SATURDAY, 1/28

POWERi - 10 p.m.

1701 Delaware Ave. Wilmington, DE 19806 (302) 652-9493

LOGANHOUSE.COM Bands and times subject to change.

Dr. Jeffrey Cheskin and Terri Sorantino of Liquid Alchemy Beverages fell in love with mead the first time they tasted it.

Like most great discoveries, mead probably was created by accident; some fermenting agent got into some honey, time passed and—voila!—it was cocktail hour. But because honey was hard to acquire (those darn bees), the drink, although still made and enjoyed, was soon passed in popularity by beverages that were made from fruits and grains and other non-stinging sources. But now, two establishments in Delaware are trying to bring the ancient concoction to modern drinkers. “It’s one of the oldest and most popular alcoholic beverages on earth, but not many people have ever tried it and a lot of people have never even heard of it. We hope to change that,” says Terri Sorantino, who, along with partner Dr. Jeffrey Cheskin, has opened Liquid Alchemy Beverages on Brookside Avenue in Elsmere. Sorantino and Cheskin discovered mead by accident. Four years ago, the couple was on vacation in Maine and stopped at a café that served mead, which neither had ever tasted. Intrigued, they sampled some and immediately fell in love with it. And on the long drive back to their home in Old New Castle, they decided to bring mead to Delaware, and maybe make a little money, too. Even though they both have thriving careers—Cheskin is a chiropractor and Sorantino is a nutrition counselor—they wanted to invest in a food or beverage business where they could be creative and be their own bosses, but they knew the craft beer market was flooded. So, their trip to Maine proved to be serendipitous.

GROWING UP WITH MEAD

“You’re always looking for something new and different, something that sets you apart from everybody else,” says Sorantino. “As soon as we tried mead, we knew that we had found what we were looking for.” Whereas Sorantino and Cheskin were amateurs who stumbled onto mead and its possibilities, Jon Talkington is a brewing professional who grew up with it—even as a kid he used to home-distill mead in his kitchen, as well as beer and wine. “I’ve been making mead for over 20 years,” Talkington says. “Both of my grandfathers made different kinds of stuff over the years and I just picked up on it. They both lived on farms and made apple jack and cider and brewing has just been a part of my life ever since I can remember.” That early exposure to the benefits of fermentation led Talkington, a native of Ohio, to become a brewer at Dogfish Head Brewery in Milton, the undefeated and undisputed king of local craft breweries. Talkington has worked at Dogfish Head for the last 12 years and he’s also a professional wine maker, so it was a relatively easy and natural move for him to make mead. And, like Sorantino and Cheskin, he saw that there was a market niche he could fill with the ancient drink.

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Talkington has teamed with business partner Robert Walker Jr., who has worked at Dogfish Head for the last six years and currently has the title of Inventory Fulfillment Specialist. In the next month or two they will open Brimming Horn Meadery in Milton, with Talkington as the beverage specialist and Walker as the business specialist. As the name indicates, they will emphasize mead’s Viking tradition in their marketing and décor at Brimming Horn. That’s why their meads are called things like Freya’s Kiss, Bjornbar and Viking Berry, as well as one with the gotta-try-it name of Goat’s Blood (made from grapes and cherries). “I first learned about mead like a lot of other people did, from reading history books and mythology,” Talkington says. “Mead is mentioned in Beowulf, so you know it’s been popular for a long time when it becomes part of a mythology like that. And that mythology is a big part of mead’s appeal today. At the same time, we’re not just marketing this as some kind of trip back through history. It’s also like a sweet wine, and there are enough different kinds to appeal to all kinds of tastes.”

Valentine’s Day reservation today CELEBRATE the

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1314 N. Washington St., Wilmington, DE 19801 302.655.9463 | www.domainehudson.com

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1314 N. Washington St., Wilmington, DE 19801 • 302.655.9463 DOMAINEHUDSON.COM

KITCHEN-INSPIRED

Sorantino-Cheskin and TalkingtonWalker have something in common when it comes to making different kinds of mead —both teams get most of their inspiration not from the brewery, but the kitchen. “I love to cook and Jeff loves to experiment and that combination is a key,” Sorantino says. “We also get a lot of our inspiration from cooking shows on The Food Network. We’ll see somebody do something with a recipe, with different fruits and spices and flavors—like when we saw someone making a popsicle out of blackberries and lime—and then we’re like, ‘Hmmm…I wonder if that would work with mead.’ And then we’ll experiment and make a small batch. Sometimes it just doesn’t work, but some of our best meads have come from that approach.” Says Talkington: “I’ve always cooked and I’ve always enjoyed trying different recipes and making my own recipes, and that’s a big part of my approach to making mead—don’t be afraid to experiment. That’s one of the real pleasures of doing this, when you can come up with a recipe of your own that really works. It’s a very creative process that just also happens to taste great.” ►

Fresh seasonal cuisine. Rustic elegant charm.

Join Us For Valentine’s Day! February 11th, 12th & 14th Featuring Our “Aphrodisiac Menu” Reservations Required 423 Baltimore Pike | Chadds Ford, PA 19317 | 610.388.7700 | thegablesatchaddsford.com

JANUARY 2017 | OUTANDABOUTNOW.COM

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NFL PLAYOFF destination

DRINK food & drink SpecialS during all gameS!

A TASTE OF HONEY continued from previous page

Wild Card round

Saturday, Jan. 7th Sunday, Jan. 8th

divisional round

Saturday, Jan. 14th Sunday, Jan. 15th

ConferenCe Championships

Sunday, Jan. 22nd

Terri Sorantino labels bottles of Sweet-Nothing, LAB's regular mead.

$

5 bloody maryS $ 5 mimoSaS Special menu

10:30am – 2:30pm

Variety is a key to making not only good mead, but also marketable mead. Basic mead is made from just fermented honey, but despite what one might think, it’s not thick and syrupy. Regular mead—at Liquid Alchemy Beverages it’s called “Sweet-Nothing” —definitely has sweetness about it, but there’s no mistaking the alcoholic bite. And that’s just one of many varieties available, and most batches of mead are some combination of fruits and spices and grains and, of course, honey. “It’s like wine,” Cheskin said. “Some people like red and some like white. Some like a dry wine and some like a fruity wine and some like a spicy wine. It’s the same thing with mead. The key is to find out what works and what doesn’t and that’s all part of the process and part of the fun of doing this. It’s a great feeling when you have an idea and it ends up tasting delicious.” Both Liquid Alchemy and Brimming Horn use local fruits as much as possible, but they also go exotic at times, which is why one of Liquid Alchemy’s meads will contain cinnamon from Sri Lanka and blackberries from Hockessin. “You want the best of both worlds, so to speak,” Talkington says. “You want the freshness of local produce and you want to support local businesses. That’s very important because we want to be part of the community. But we also want to bring other worlds to Delaware. If you do it right, it makes for a great combination.”

GETTING THE WORD OUT

302.777.2040 | TonicBarGrille.com 111 WesT 11Th sTreeT | DoWnToWn WilminGTon

For Sorantino and Cheskin, one of their biggest challenges is to get people to sample their wares at their renovated warehouse. Their meadery is in the middle of a street lined with industrial garages and warehouses, and even though they completely redid their place and it has a warm, cozy feel to it, the location isn’t ideal for starting a new business. To compensate, they’ve gotten involved with local food fairs and festivals and other events where they’ve been able to introduce mead to a different and mostly younger crowd. “That’s the most important thing of all—getting the word out,” Sorantino says. “Every time we go to some festival or event we get more and more fans of mead. People are intrigued by the idea and they love the taste and they love the idea that it’s different. And then they want to know where they can get it.” “There’s a reason this drink has been around for centuries,” she adds. “And that, of course, is part of the allure of mead—its history and place in literature, that feeling of connecting with the Old World. What we’ve tried to do is bring the past into the present, and we’re having a lot of fun while doing it.” For more information, including hours or operation and different varieties of mead, log onto brimminghornmeadery.com and liquidalchemybeverages.com.

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DRINK

PICKS OF THE DRINK VARIETY

THE DELAWARE GROWLER If you're a craft beer fan in the area and haven't checked this place out, I suggest you go, now! Located right across from Dunkin' Donuts on Main Street in Newark, it has roughly 50 beers on tap at any given time for growler fills, plus much more in bottles and cans. I have found myself checking the website weekly to see what's on the tap list because there’s usually a beer I've been trying to find. Bring your own growler or choose one of theirs, which come in a variety of sizes. — Tyler Mitchell, Graphic Designer

PARADOCX VINEYARD Visiting the Landenberg, Pa., winery and vineyard each autumn and winter has become a non-official tradition for me and some friends. The familyrun estate features a handful of wines grown on the surrounding 100 acres of land. Guests are welcome at the informal tasting room to sample full glasses or flights and to hang out indefinitely in the warmth, taking in the bucolic winter landscape outside. — Krista Connor, Associate Editor

CASCADE BREWING The resident beer expert at Trolley Tap House, Greg Safian, recently introduced my husband and me to Cascade Brewing. Cascade is a Portland, Ore., based brewery that focuses on fruit-forward, barrelaged sour beers, and they just recently arrived in Delaware. I’ve tried the Kriek and the Apricot Ale—an American Wild Ale—and really enjoyed both. If you like sours, keep Cascade on your radar. — Marie Graham Poot, Director of Digital Media & Distribution

1984 AND ODDITY BAR LIQUID ALCHEMY BEVERAGES I recommend that you get your mead from this new spot in South Wilmington. Yes, you read that correctly, and no, we have not gone back in time. This cozy little tasting room off Maryland Avenue holds regular weekend hours and special events. The most recent limited release, Black-302, became available on Jan. 1. — Ryan Alexander, Contributing Designer

If ever two Wilmington bars were destined to be neighbors, it was these two. As with many memorable duos—Simon & Garfunkel, Starsky & Hutch, R2-D2 & C-3P0—the two bars build upon their similarities and complement each other’s strengths and weaknesses. With the variety of bands they book, both venues attract similar crowds: people looking for something other than Top 40 cover bands. While both offer the finest craft beers in the area, Oddity also pours cleverly concocted mixed drinks while 1984 offers an assortment of vintage video games and other arcade favorites. But most important, inside each bar you feel like you are very much in a unique place. Which, in another way, makes them quite the pair. — Jim Miller, Director of Publications JANUARY 2017 | OUTANDABOUTNOW.COM

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DRINK

OLDE SCHOOL BARLEYWINE IS BACK

Positively HOMEGROWN

SIPS

Here's what's pouring 2SP BREWING RELEASES THIRD CANNED BEER

I

n December, 2SP Brewing Company released Bellcracker Double IPA in cans. This is the Aston, Pa., brewery’s third canned beer, following the successful Delco Lager and ASAP IPA. According to director of sales and marketing Mike Contreras, Bellcracker is one of the company’s biggest beers. “We love it at the brewery, but we have to be careful with it, because, well, it's dangerously smooth and easy to drink at 8.7 percent,” says Contreras. The feedback on the beer has been excellent, he says, and retailers—like Branmar Liquors, Kreston and Peco's— have already put in re-stock orders. “For those who haven't tried it, this double IPA has Amarillo hops that give it a big tropical hop flavor. The beer is balanced by a solid malt bill, so it won't wreck your pallet with hops, and there is no burn from the high alcohol,” says Contreras. Visit 2spbrewing.com for more.

DELAWARE ART MUSEUM HAPPY HOUR

O

n Thursday, Jan. 19, join Delaware Art Museum’s Executive Director and CEO Sam Sweet for casual conversation and free drinks in the museum’s on-site Thronson Café. Sweet, who is new to the Delaware community, will hear guests’ thoughts about the museum while also getting tips on local events, restaurants, and hidden Delaware treasures. Beer, wine and light snacks will be provided. The event is set for 5-7 p.m.

T

his month, Dogfish Head is bringing back one of the brewery’s most requested beers of 2016—the Olde School Barleywine. Currently scoring a 98 percent rating on RateBeer.com and an 88 on Beer Advocate, the brew, fermented with dates and figs, is sweet and fruity. Brewery founder Sam Calagione came up with the beer’s concept in 2002 after discovering an old cellerman's manual. At about 15 percent ABV, this beer is a great candidate for aging. Over time, it dries out, the pit fruit flavors come forward and the hops recede. Pairing it with blue cheese and honey is recommended. For brew availability, check dogfish.com.

MOVIES ON TAP KEEPS ON GOING — AND GIVING

S

ince last April, the monthly Movies On Tap series at Penn Cinema, in partnership with Premier Wine & Spirits, has raised $12,720 for local charities, including Food Bank of Delaware, Delaware KIDS Fund, Read Aloud Delaware, Meals on Wheels, Food Bank of Delaware (twice), Preston’s Playground, Good Old Boy Foundation and Delaware Nature Society. The event is one of the most interactive beer tasting experiences around. Each month, a different local brewery sends its brewers to talk with guests, who sample beers and catch a cult-classic flick on the big screen. Ticket sales go to charities like those mentioned above. Next up is Bellefonte Brewing Company and The Princess Bride on Friday, Jan. 27, at 6:30 p.m. The charity of choice is TBA. A full event schedule will be announced in February. Says Premier director of marketing Ryan Kennedy: “The best part of this series is that it supports our local community. Bringing beer and movie fans together to support the community we live, work and play in is the main reason we do this, but knowing 99 percent of ticket sales go to a worthy cause is the icing on the cake for us. It’s been a great experience and 2017 is going to be packed with incredible breweries and movies.” Visit premierwinespirits.com for more information.

56 JANUARY 2017 | OUTANDABOUTNOW.COM

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DRINK

Beer Grainiac

Craft beer reviews from Grain’s Jim O’Donoghue

THIS MONTH:

New Belgium Accumulation

N

ew Belgium’s Accumulation is a Belgian style White IPA that goes against the traditions of darker beers for winter. The great thing about this beer is it smells like a traditional IPA, but you do not get a big hop hit when you taste it. Very nice citrus flavors are mixed in with piney hops. At 6.2 percent ABV it is just what you need to help fight off that winter chill—one of my favorites of the season. If you like Lagunitas A Little Something Wild or Green Flash Le Freak definitely give Accumulation a try.

KRESTON WINE & SPIRITS

Celebrating 84 Years

Happy & Healthy New Year! We wish you a

– Jim O’Donoghue

THANK YOU FOR YOUR BUSINESS! MIDDLETOWN 448 E. Main Street Middletown, DE 19709 Tel: (302) 376-6123

WILMINGTON 904 Concord Avenue Wilmington, DE 19802 Tel: (302) 652-3792

JANUARY 2017 | OUTANDABOUTNOW.COM

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LISTEN

TUNED IN Not-to-be-missed music news FIREFLY: NOW A FAN-CURATED MUSIC FESTIVAL

Firefly Music Festival, the East Coast’s largest music and camping festival, has taken fan engagement and interaction to a new level. Through a variety of consumer-focused initiatives, including fan surveys, votes and contests, Firefly has become the first-ever fan-curated music festival. Since the festival’s inception in 2012, the organization has embraced fan feedback regarding the acts they would most want to take stage at The Woodlands in Dover. This which has directly impacted the lineup each year. Moving forward, Firefly organizers will be incorporating fan feedback into additional major decisions and changes for the festival. Examples of fan voting options include the lineup, merchandise designs and products, attractions, cocktails and food, camping and festival amenities, and more. This summer’s Firefly is June 15-18 at The Woodlands. Ticket sales and the lineup will be announced soon. Four-day general admission passes will go on sale at the initial price of $289 and VIP at $699. General tent camping will start at $169. To create a profile and begin voting on a variety of attractions and topics for Firefly 2017, fans can head to FireflyFestival.com and view the Community Page.

A NEIL YOUNG TRIBUTE

On Sunday, Jan. 15, at World Cafe Live at The Queen, tribute band Broken Arrow will play the music of Neil Young—both the electric guitar-driven favorites and the country flavored classics with pedal steel and acoustic guitar. Veteran Philadelphia rockers Joe Mass, Larry Freedman and Danny Gold promise “good old Neil with some improvisational interstellar jamming and a few very cool departures and side trips,” according to their website. Doors open at 7 p.m. and the show starts at 8. Tickets are $12 in advance and $14 day of show. Visit worldcafelive.com for more information.

58 JANUARY 2017 | OUTANDABOUTNOW.COM

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DONNY MCCASLIN COMES TO TOWN

Saxophonist Donny McCaslin and his band—the Donny McCaslin Group—are coming to Arden Gild Hall on Saturday, Jan. 14. The band is featured on the David Bowie album Blackstar, which has garnered significant worldwide acclaim since its release last January. A three-time Grammy nominee for Best Instrumental Jazz Solo, McCaslin was raised in Santa Cruz, Calif. After playing in his father’s band as a teenager, he attended Berklee College of Music and, in his senior year, joined the Gary Burton Quintet. From there he toured with various artists and received dozens of awards while recording 11 CDs. The Jan. 14 show is at 8 p.m. Tickets are $20 for members and $25 for general admission. The concert also features Tim Lefebvre, Mark Guiliana and Jason Lindner.

PRESSING STRINGS AT GRAIN

Pressing Strings, a trio based out of Annapolis, Md., blends American roots, blues, folk, rock and reggae. They’ll be at Grain Craft Bar + Kitchen in Newark on Saturday, Jan. 7. The music stems from lead singer Jordan Sokel’s bluesy and soulful songwriting and is firmly anchored by drummer Brandon Bartlett and bassist Nicholas Welker. The band released two recordings last year, Five from Three (March), a five-track EP done mostly live with minimal overdubbing, and Most Of Us (summer) on which the band teamed up with producer Scott Jacoby ( John Legend, Jose James, Vampire Weekend) and engineer/producer Neil Dorfsman (Bruce Springsteen, Dire Straits, Bob Dylan). For more information, visit pressingstrings.com. The show starts at 9 p.m.

PLAYING THE ACE OF HEARTS

Local jazz, blues and funk trio Ace of Hearts is performing Thursday, Jan. 19, at Gallucio’s Restaurant at 1709 Lovering Ave., Wilmington, from 8 to 11 p.m. The group melds guitars with electric bass and drums. Ron Sherr is on guitar and vocals, Dillingham McDaniel plays electric bass and Desmond Kahn plays the drums. Check the band’s Facebook page—The Ace of Hearts Delaware—for more upcoming appearances.

JANUARY 2017 | OUTANDABOUTNOW.COM

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HAVE YOU HEARD OF SOMETHING?

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ther is Warm Drinks are Cold - Come Enjoy Our 2 tory Deck!

The Deer Park Tavern

JANUARY

Entertainment Schedule EVERY MONDAY: Showtime Trivia EVERY TUESDAY: Jefe & DJ Andrew Hugh EVERY THURSDAY: Karaoke w/ The Vigilantes

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THURSDAYS ALL-YOU-CAN-EAT Wings (5pm-Close) ½ Price Burgers (11:30am-3pm) • $2 Rail Drinks

HAPPY NEW YEAR! 302.369.9414 | 108 West Main Street, Newark | www.deerparktavern.com

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60 JANUARY 2017 | OUTANDABOUTNOW.COM

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LISTEN

KATE BUSH’S BEFORE THE DAWN

PICKS OF THE MUSIC VARIETY

In 22 nights at Hammersmith, London, in late summer 2014, 75,000 lucky people saw the first live headline concerts by Kate Bush in more than 36 years. In those years, she went from cult heroine to self-produced radio smash to seemingly retired earth mother in the British countryside—until her latest concept LPs. Before The Dawn, an extravagant Broadwaycaliber stage production, was assembled over 18 months before this mixture of live concert and dramatic rock theater had its one-month run. We now have a complete live recording on three CDs or four LPs or by download. Experiencing “The Ninth Wave” side 2 of Hounds of Love (1985), performed by Kate, actors and dancers and her live band remains one of my most emotional concert experiences. Experience it! — Ron Ozer, Producer at Arden Concert Gild

THE NOMAD BAR I love The Nomad Bar. For anyone who, like me, works late or goes to evening meetings more often than I get out to the many, many shows and performances I wish I had time to see, The Nomad is a perfect go-to spot when you finally find yourself free. It’s a readymade scene and completely welcoming place to enjoy local artists playing live jazz and other genres that get your blood pumping (and skilled bartenders help that along). I always run into great people there—coworkers, neighbors, community leaders—and you don’t need to worry about who’s playing. Just show up, it will be great music and a great vibe. I’m not a regular at The Nomad, but whenever I’m there, I feel like one. 905 N. Orange St., Wilmington.

EYEBAWL My current favorite local music project is Erin Silva’s (of Tracy Chapstick) solo project “Eyebawl.” Her quiet-rocking confessionals will hit you right in the feels. Catch her at a local venue or hit up her Bandcamp page. — Miranda Brewer, Owner of Rainbow Records

— Elizabeth Lockman, Director of the Parent Advocacy Council for Education (PACE) at the Christina Cultural Arts Center

THE LOCAL MUSIC SCENE I can understand if folks feel this is a cop-out. It’s like saying oxygen is worth trying. But hear me out… I’ve been at Out & About for more than two decades. In that time, I have played in bands, booked clubs, managed bands, promoted shows, and helped produce local concerts. And as you can imagine, I’ve also heard and seen a lot of bands play live. A lot. But never have I been more hopeful for the local music scene than I am right now. More clubs are booking live music than they have in years, and thankfully there are a variety of interesting acts to fill them. It feels like an awakening, and whether you are a musician, club owner, or avid fan, I encourage you to take part in it. It’s an exciting time for local music. — Jim Miller, Director of Publications

RUSTY BLUE If you miss ‘90s rock, check out Rusty Blue. I saw them during Musikarmageddon this past summer, and couldn’t believe that sound was coming from teenagers! — Sana Bell, Community Events Manager at The Grand

JANUARY 2017 | OUTANDABOUTNOW.COM

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THAI SELECT 2016 & READERS CHOICE ‘16

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62 JANUARY 2017 | OUTANDABOUTNOW.COM

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WATCH

A Monster Calls

4

STARS µµµµµ Conor (Lewis MacDougall) is shadowed by The Monster (performed and voiced by Liam Neeson) in A Monster Calls. Photo courtesy of Focus Features

YEW CAN COUNT ON ME A Monster Calls is deliberately more moving than scary By Mark Fields

A

Monster Calls, a fantasy drama about a boy and his (not so) friendly neighborhood yew-tree monster, follows a well-trod path of adolescent anguish. Yet it manages to feel resonant and worthwhile, thanks in no small measure to a healthy dose of magic realism provided by director J.A. Bayona and screenwriter/novelist Patrick Ness. Conor is a quiet, lonely boy growing up in small-town England. An artist at heart, he has an additional burden: his mother is dying. With an emotionally distant grandmother

and a geographically distant father, Conor has no one with whom to share his sorrow. Plagued by violent, recurring nightmares about the imminent loss of his mom, he somehow conjures up a monster from a craggy old yew tree in the churchyard outside his window. The monster, through a series of nightly visits—always at 12:07—and the seemingly tangential stories he tells, helps Conor work through his flurry of crippling emotions to a place of acceptance, both of his situation and of himself. ►

JANUARY 2017 | OUTANDABOUTNOW.COM

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WATCH YEW CAN COUNT ON ME continued from previoius page

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The familiar tropes of A Monsters Calls’ core narrative—lonely only child, art as a form of escape, prep school bullies, absent fathers—quickly cede ground to Bayona’s confident, baroque filmmaking. Previously recognized for his sweeping work on The Impossible, Bayona injects this story with the fantastical elements of the yew monster and his stories, which are told through a lovely, watercolor-like style of animation that is the antithesis of a cartoon. And the monster itself, growlingly voice-acted by Liam Neeson, is an arboreal marvel of CGI effects, bristling with natural energy and preternatural menace. A Monster Calls grounds its fantasy in the strong acting skills brought to the human characters. Felicity Jones (The Theory of Everything, Rogue One) plays Conor’s mum with a combination of fierce determination and a hint of artistic play. Sigourney Weaver and Toby Kebbell are equally effective in the smaller roles of grandmother and dad. But the film really belongs to Lewis MacDougall, the young actor who plays Conor. He makes you believe both Conor’s pain and his desire to seek solutions, maybe even absolution, from the imposing imaginary creatures. I’m not sure that A Monster Calls covers any new ground in terms of story, but it does tell this familiar emotional tale with power and a compelling visual sensibility that is most captivating.

64 JANUARY 2017 | OUTANDABOUTNOW.COM

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7 Days of brunch

HAPPY HOUR

M-F: 11-3 (limited items) Weekends: 9:30 -3 (full menu)

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soup, salad & 1/2 sandwich

live music wed-sat nights

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M-F: 3-7 including 1/2 price nachos

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NEWARK RESTAURANT WEEK Jan 16 - 22, 2017

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Jazz Brunch w/ Bruce Anthony $4 MYO Bloody Mary Bar

801 N. Union St, Wilm • 302-654-9780 • 8thandUnion.com JANUARY 2017 | OUTANDABOUTNOW.COM

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Try Our Seasonal Craft Beers 22 Beers on Tap at Polly Drummond and Peoples Plaza

HAPPY NEW YEAR!

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WEDNESDAYS

All You Can Eat Wings $11.99 after 5pm

108 Peoples Plaza (Corner of Rtes. 40 & 896) | Newark, DE | 302-834-6661 8 Polly Drummond Shopping Center | Newark, DE | 302-738-7814 800 North State Street | Dover, DE | 302-674-0144

All You Can Eat Shrimp $12.99 after 5pm, Prime Rib $18.99 SHOWTIME TRIVIA All Locations!

FRIDAYS

Prime Rib $22.99, $2.50 Taylor’s Grog 7pm-close DJ DANCE PARTY

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66 JANUARY 2017 | OUTANDABOUTNOW.COM

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CINEMA SIX-PACK... FAVORITES OF 2016

WATCH

and a shoT

These six exceptional films will be the ones that I remember the most from 2016. By Mark Fields

Arrival Amy Adams is an expert linguist charged with translating the strange visual language of aliens who have set up camp in strategic spots around the world. The film is about trust and communication (and also about the nature of time), but director Denis Villeneuve is just as interested in how we earthlings interact, or don’t, with one another. The thoughtful screenplay by Eric Heisserer is given further luster by Villeneuve’s deliberate pace and Bradford Young’s muted but effective cinematography.

Deadpool This foul-mouthed superhero comedy seems out of place with the more somber fare on this list, but Deadpool manages to re-charge the often-tiresome Marvel canon by simultaneously embracing the excesses of the genre while also mocking them. Ryan Reynolds finally discovers a vehicle for his off-kilter sensibility, and is ably assisted by Morena Baccharin, T.J. Miller, and a terrific effects team. The self-referential and hilarious credits and the obligatory Marvel “Easter egg” might be worth the rental fee by themselves.

The Handmaiden This Korean mind-game of a movie quite consciously evokes the mysterious narrative of Kurosawa’s classic Rashomon with its labyrinthine plot. But it also defies its audience’s expectations of stately Asian cinema with a story of intrigue, trickery, romance, and a bit of steamy sex. A young girl is sent to become a servant of a sheltered, perhaps unstable noblewoman. Whenever you think you have this story figured out though, it shifts…slyly, delightfully.

Hell or High Water Chris Pine and Ben Foster play hapless brothers who resort to crime to save their debt-ridden family ranch. Jeff Bridges and Gil Birmingham are the wily Texas Rangers tracking them down. As the brothers’ circumstances become known, their crimes become more understandable, and viewers find themselves torn between the sympathetic criminals and the relentless arm of the law. British director David Mackenzie intuitively captures the laconic, even fatalistic tone of this West Texas thriller.

La La Land Writer-director Damien Chazelle, who stunned the film world in 2014 with his debut feature, Whiplash, has re-imagined the movie musical with this winsome story about two young idealistic artists (he a jazz pianist, she an actress) trying to make it in Hollywood. Utterly charming and unabashedly romantic, La La Land is a candy-colored love song to dreamers of all types, featuring winning performances by its stars, Ryan Gosling and Emma Stone. Even the most cynical viewers would find them, and this film, hard to resist.

Manchester by the Sea The movies would have you believe that every crisis in life can be overcome, usually with a profound emotional speech accompanied by a rousing swell of strings on the soundtrack. Kenneth Lonergan’s quietly powerful Manchester by the Sea, by contrast, maintains that once some people are broken by life, they stay broken. Casey Affleck, in the performance of his career, plays Lee, a man debilitated by past tragedy who must face those demons when he is left to be the guardian of his teenage nephew after his brother’s untimely death. A heartachingly sad and indelibly human film. Honorable mention: Moonlight, Zootopia, Love & Friendship, Moana and The Lobster. And a shot…coming to Theatre N in December.

Denial

Screening Jan. 20-22

Rachel Weisz, Tom Wilkinson and Timothy Spall star in this film based on a true story. Scholar and professor Deborah Lipstadt (Weisz) characterizes amateur British historian David Irving as a Holocaust denier in a well-regarded essay. When he sues her for libel in 1996 under English law, she and her legal team must prove the truth of Nazi atrocities against the Jews. Interestingly, much of the film's dialogue was taken directly from court transcripts. Fairly subdued and straightforward as a narrative, the film is still a powerful reminder of the depravities of which humans are capable, as well as of their ability to conveniently forget past ugliness. For a full Theatre N schedule and more information, go totheatren.com. JANUARY 2017 | OUTANDABOUTNOW.COM

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PLAY RUSSELL PETERSON URBAN WILDLIFE REFUGE

PICKS OF THE PLAY VARIETY

Did you know that Wilmington has a 212-acre wildlife refuge right in our backyard? Located at the end of the beautiful Christina Riverwalk, this urban oasis is a great destination for a peaceful walk, a glimpse of a bald eagle, or a drop-in program for kids to see what critters they can find in the pond. Whether you’re just interested in strolling through the marsh on the boardwalk loop or coming out for one of Delaware Nature Society’s many programs, this spot is well worth a visit any time of the year. — Sarah Green, Special Projects

THE WOODLANDS AT PHILLIPS Looking for a way to boost your immune system? Then head to this delightful little mushroom museum and retail store in Kennett Square, Pa. (1020 Kaolin Rd.), and pick up some Maitake mushroom. This edible mushroom, known as the “hen of the woods,” is great on the grill or in stir-fry and has anti-cancer, anti-viral and immunity-enhancing properties. It also may help reduce blood pressure and blood sugar. The Woodlands is the retail store of Phillips Mushroom Farms. — Julie Miro Wenger, Event Allies

ODDBALL ART HALL Have you ever found yourself at a craft fair or arts festival and thought the selection was tacky or basic? If yes, check out Oddity Bar’s Oddball Art Hall. This local artist collective is held on the third Friday of every month, the next date being Jan. 20. Support some great local artists, including Dea Daly, Kristen Margiotta and Cori Anne. — Ryan Alexander, Contributing Designer

NORTHERN DELAWARE GREENWAY TRAIL This 7.2-mile trail provides a unique and spectacular view of some of New Castle County’s recreational treasures, including Alapocas Run State Park, Bellevue State Park, Rockwood Park and Bringhurst Woods Park. Walk, run or ride it. — Jerry duPhily, Publisher

SOUTH CHESAPEAKE CITY Come visit a quaint little historical town separated by the C & D canal. It’s a charming town with lots of interesting shops and some good food with local lodging available. Take a walking tour and see the restoration of lovely homes and gardens. Less than an hour’s drive from Wilmington, it will transport you back in time. Visit the website: chesapeakecity.com. — John Murray, Proprietor, State Line Liquors & Contributing Writer

EMBRACE THE SEASON Winter can be an easy time to stay inside and hibernate, but I say try to do something outside to embrace the season. Why not lace up your skates and enjoy the Riverfront Rink on the Wilmington Riverfront? The kids love it and it feels great to get outside and do something festive around the holidays. riverfrontrink.com. — Matt Loeb, Creative Director & Production Manager

JANUARY 2017 | OUTANDABOUTNOW.COM

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FULL RACK or COMBO

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70 JANUARY 2017 | OUTANDABOUTNOW.COM

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Free entrees

at ernest & scott all month every day 5pm - 9pm

New owners! new attitude! Look for awesome changes at both locations over the next several months!

(not valid before grand opera or rodney playhouse show nights)

302.384.8113 • ErnestAndScott.com 902 N. Market St., Wilmington, DE 19801

Buy-One-get-one

Late Night

Happy Hour

at Chelsea Tavern ALL Month EVERY night 10pm - 1am

302.482.3333 • ChelseaTavern.com 821 N. Market St., Wilmington, DE 19801 JANUARY 2017 | OUTANDABOUTNOW.COM

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Find the

TIME

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HALLOWEEN LOOP 2016 Photos by Anthony Santoro 1. Donnesha Alston, Gloria Bryant, Janet Alston & Treshanna Crossman

in Trolley Square during the 37th annual Halloween Loop.

4. Tyler Sickler, Seth Miller, Tim Wright & Katie Frail at Catherine Rooney’s.

2. Brandon Beino & Lisa Thomas popped in from Jurassic World.

5. Shawn & Chanele Garvin as a notorious couple.

3. Wendy Cheung as a spooky puppet.

6. Brittany Stokes, Jerisha Dixon & Jahlisha Dixon as three blind mice.

JANUARY 2017 | OUTANDABOUTNOW.COM

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Celebrating Years!

80

Enjoy these daily specials

ALL MONTH LONG! 1709 Lovering Ave Wilmington (302) 655-3689 Gallucios-de.com

s Mondays: 15% OFF Craft Beer 6-Pack $50 Tuesdays: 15% OFF Whiskeys over ne Wednesdays: 15% OFF 750mls of Wi Thursdays: $2 OFF Growler Fills

Huge Selection Mix Your Own 6-Pack Friendly Staff wilmington 522 Philadelphia pike -

uors.com 302.764.0377 - pecosliq

Party Trays Available for Your Playoff and Super Bowl Parties!

Playoff Special

Eat-in or Take-out Large Cheese Pizza and One Pound of Wings ONLY $15

Happy Hour

Monday- Friday 2pm-6pm $ 4 Craft Drafts $ 5 App and Munchie Menu

Feb 4th: “Souper” Bowl Fundraiser for the Salvation Army (Call for Details)

74 JANUARY 2017 | OUTANDABOUTNOW.COM

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DAY OF THE DEAD CONCERT Photos by Jim Coarse

3. Tony Capella gets a little wild on Prince’s “Let’s Go Crazy.”

On Friday, October 28, 2016 at World Cafe Live at The Queen, more than 50 musicians celebrated the songs of famous past performers.

4. (l-r) Kevin Walsh, Chip Porter, Nick Bucci, and Jason Keenen cover The Doors’ “Love Her Madly.”

1. Laura Moss belts out “Son of A Preacher Man” by Dusty Springfield.

5. Ken Herblin and Brad Newsom on Badfinger’s “Baby Blue.”

2. Bethany Bullington plays a mean upright on Johnny Cash’s “Folsom Prison Blues.”

6. Keith Moss shreds during “Let’s Go Crazy.”

JANUARY 2017 | OUTANDABOUTNOW.COM

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FOR THE ARTS What’s #inWilm • January 2017

Bootless: Body & Sold Wed, Jan 11 - Sat, Jan 14

OD: Devils & Drunks Fri, Jan 20 & Sun, Jan 22

Cherné Altovise Jewelry Designer & Fashionista

inWilmingtonDE.com

State Line Liquors Family owned & operated Since 1937

www.statelineliquors.com

Stocking over 3000 different beers • Singles, packs & cases Stocking over 1500 different beers • Singles, packs & cases Special Events and Tastings Special Events andforTastings Visit us on the web details Visit us on the web for details

Gourmet Food & Cheeses Gourmet Food & Cheeses

WVUD.ORG

For more details visit:

The Olate Dogs Sunday, January 15

Something For Everyone.

Indigo Dream January 1 - 8

RANKED #3 RANKED Best Beer Retailer #7 in the USA Best Beer Retailer 2008 ratebeer.com ratebeer.com

Offering the areas largest variety of seasonal beers. Offering the areas largest variety of seasonal beers.

GROWLER BAR 35 TAPS! 1610 ELKTON 1610 ELKTON OUTSIDE MD. OUTSIDE MD.

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

Open 7 Opena7 days days a week week

76 JANUARY 2017 | OUTANDABOUTNOW.COM

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“Hammered” takes on a whole new meaning when you drink and drive. And the headache doesn’t stop there. You’ll get jail time, a suspended driver’s license and thousands of dollars in fines. A DUI will always cost you. It’s not worth it.

Don’t let a DUI redefine you. Make sure you have a safe ride. For a list of ride options near you, text SafeRide to 99000.

ArriveAliveDE.com/DriveSober OCTOBER 2016 | OUTANDABOUTNOW.COM

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A Scenic Ride Through World-Class Attractions 6th ANNUAL

20 17

DELAWARE

GRAN FONDO SUNDAY, MAY 21, 2017 Part of Grand Prix Weekend (May 19-21)

FRIDAY - SATURDAY MARCH 17-19, 2013 20 17

11TH ANNUAL

GRAND

PRIX WEEKEND

FRI-SUN | MAY 19-21, 2017 “The Wilmington Grand Prix has become one of the premier cycling events in the nation.” — Micah Rice, VP, National Events, USA Cycling

FREE KIDS RIDES & ATTRACTIONS • LIVE MUSIC • SIDEWALK CAFES • CRAFT BEER TASTING • WELLNESS EXPO

78 JANUARY 2017 | OUTANDABOUTNOW.COM

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MARCH 17-19, 2013 12/21/16 5:43 PM


2017

April 3-8 Make Your Reservations Early

A Week of Prix-Fixe Dining at Wilmington’s Premier Restaurants LUNCH: 2 courses $15 | DINNER: 3 courses $35

CityRestaurantWeek.com

OCTOBER 2016 | OUTANDABOUTNOW.COM

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Watch the

PLAYOFFS at Grotto Pizza!

Big Game

RAFFLE Halftime Feb. 5th

Enter during all Playoff Games Must be present to win

Home of the 22 oz

BIG BEER

3

Day, $ 50 All Every Day

For a full location listing visit

GrottoPizza.com

80 JANUARY 2017 | OUTANDABOUTNOW.COM

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OCTOBER 2016 | OUTANDABOUTNOW.COM

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- AND -

ABC Liquors EVERYTHING YOU NEED STAY IN THE GAME WIN an Apple TV

Enter to win in store Winner drawing held 2/1/2017

Coupon Valid Thru January 31, 2017

$1.00 OFF

Yuengling Lager & Light Lager Loose Bottles

Not a Manufacturers Coupon - Only Valid at ABC Liquors, Bear DE

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Fox Run Shopping Center Bear, DE

302-836-9463 www.abcliquorsbear.com

12/21/16 6:33 PM

Out & About Magazine January 2017