Out & About Magazine July 2017

Page 1

Delaware State Parks' Hidden Heroes

Serving Up Sustainability

of Generosity

NextFab Comes to Wilmington

Changing of the Guard at The Queen


hoppy trails

Brews we like and other tasty news


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a z z i P

Same People, Same Food...Different Name The Esposito family has proudly served our customers for the past 15 years as “Ciao Pizza,” at the corner of Delaware Avenue and Clayton Street. Due to trademark reasons, on August 15th, we are changing our business name from Ciao Pizza to Gianni’s Pizza. Over the years, we have changed our business with new features and services to benefit our customers such as delivery service, improvements to our outdoor patio, and changing menu items including the addition of beer. As always, we will continue to serve you with the same devotion and quality which you have come to expect from us. It will be a pleasure to do business with you in the future under our new name. Sincerely,

The Esposito Family

Gianni’s Pizza & Grill 1600 Delaware Ave., Wilmington, DE 19806 7_Inside.indd 18

302-654-5331 6/23/17 12:12 PM


eclipse bistro

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PlatinumDiningGroup.com 2 JULY 2017 | OUTANDABOUTNOW.COM

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Hey, at least I left a note. 302. 239.2200

610.444.3940 610-345-5689

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6/26/17 8:56 AM

CRAIG COLORUSSO SOUND + LIGHT JULY 14 – 23, 2017 Enjoy a 10-day outdoor installation of light and sound by artist and musician Craig Colorusso. Encouraging reflection and mindfulness, the exhibition will also include a series of meditative programs. Full schedule of events at delart.org.

Sun Boxes, 2014 installation. Craig Colorusso (born 1970). 20 boxes each 12 x 11 x 24 inches. Courtesy of the artist. Photograph by Emma Thurgood. © Craig Colorusso.

2301 Kentmere Parkway | Wilmington, DE 19806 | 302.571.9590 | delart.org


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Out & About Magazine Vol. 30 | No. 5


Published each month by TSN Media, Inc. All rights reserved. Mailing & business address: 307 A Street, Wilmington, DE 19801 Publisher Gerald duPhily • jduphily@tsnpub.com Director of Publications Jim Hunter Miller • jmiller@tsnpub.com


Contributing Editor Bob Yearick • ryearick@comcast.net 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




7 From the Publisher 9 The War on Words 11 F.Y.I. 12 By the Numbers 13 Worth Recognizing 15 Worth Trying 17 Welcome, NextFab! 19 Hidden Heroes

33 37 43 46

24 On a Lighter Note

Summer Trends The Meal Kits Experience Duck Donuts Bites


LEARN 10 Top of the Class

57 Sips 59 Guinness Perfect Pint

Contributing Writers Mark Fields, Pam George, Rob Kalesse, Michelle Kramer-Fitzgerald, Leeann Wallett, Mike Little, Matt Moore, John Murray, Larry Nagengast, Kevin Noonan, Scott Pruden, Matt Sullivan



24 On A Lighter Note 28 Suds Worth Sipping 31 Food and Brew Turns 14

60 On the Scene at Firefly 63 Changing of the Guard 66 Tuned In

Special Projects Sarah Green, David Hallberg, John Holton Intern David Ferguson

By Scott Pruden

51 On the Riverfront

Contributing Designer Ryan Alexander, Catalyst Visuals, LLC

Contributing Photographers Jim Coarse and Joe del Tufo/Moonloop Photography, Tim Hawk, Anthony Santoro, Matt Urban

A tilt toward lower ABV sessions leads craft beer trends in 2017.

WATCH 69 Reviews 71 Movies on Tap

PLAY 75 Disc Golf: Give it a Spin

On the cover: Arden on a summer day. Photo by Jim Coarse/Moonloop Photography

Editorial & advertising info: 302.655.6483 • Fax 302.654.0569 Website: outandaboutnow.com Email: contact@tsnpub.com

28 Suds Worth Sipping A few of our favorite brews are perfect for a day at the beach or tossing into backpacks for outdoor fun. O&A Staff

33 Summer Food & Drink Trends Here’s the latest on nitro coffee, artisanal ice cream, and those crazy flexitarians. By Leeann Wallett

60 On the Scene at Firefly Our favorite photos from this year’s music festival, which drew a crowd of 90,000 and 125 bands to The Woodlands in Dover. By Joe del Tufo


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Mornings in the Garden: Fridays in August

Gardening on a higher level

Summer Splash! Sunday, July 23

3120 Barley Mill Road | Hockessin, DE | 302.239.4244 | mtcubacenter.org


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O&A file photo/Lindsay Rudney duPhily

From The Publisher

Partying like it’s 1988. Pulsations was the place to be in the late 1980s, and Out & About was there.



urning 60 doesn’t bother me. It’s being 10 years away from 70 that is a bit unsettling. No disrespect to my friends and family who have touched that milestone, but I’m confident you understand what I mean. You can spin some numbers easier than others. Sixty…the new 50. Sixty…the new middle age. Seventy. Hmmm, perhaps it’s the three syllables that make it sound foreboding. Health willing, however, I have a decade to prepare for being a septuagenarian. And let’s hope by then people quit using that term. It sounds prehistoric. So, yes, the publisher of Out & About Magazine will turn 60 at the end of this month. And I’m OK with it. I’m fresh off a visit to Firefly (where I was carded). I’m hanging out with college kids (OK, they’re my college kids and they still need my credit card). And I’m still planning things such as the Halloween Loop (year 37 for those counting), Newark Food & Brew Festival, Taste of Trolley Square, Beer Week…. Yes, I could be working for a living. When we launched this magazine, way back in March of 1988, our tagline was “A Guide to Good Times.” Sure, it was corny, but I was 31 and my partners were in their 20s. Corny was what we knew. However, we also knew that people are always looking to be entertained. So, if we could provide a resource that offered a path to that entertainment, it would have value. Especially if it was curated by local talent and presented in an entertaining way. Especially if it was free.

We were right. Out & About will turn 30 next March. Like us or not, there’s no denying we have staying power. So, come next spring, we plan to party…like it’s 1988. But before we reach that landmark, allow me the privilege that comes with being a sexagenarian (much better term). I’d like to offer 10 bullet points of advice for those new Out & About readers out there—and not-so-new readers. Here goes: • Be willing to try one bite of any food • There is no such thing as bad music • Anyone who tells you a town is boring really means they just haven’t made friends yet • Climb a tree, just don’t test your weight on the weakest branch • Don’t settle, find a job you love • Today’s novice is tomorrow’s sage • Do something to make your community better • Rules were not made to be broken • Never take good health for granted • It’s never too late for anything If it ended tomorrow, I would have few regrets. Having said that, I’d prefer to experience another dozen or so Firefly festivals. And I am curious about what the killer costume will be for the Halloween Loop in 2030. — Jerry duPhily JULY 2017 | OUTANDABOUTNOW.COM

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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 • Reader Joan Burke sends this from the Newark Post: “Before that, he was piloting hobby helicopters, but there was something about drones that peaked his interest, so he decided to buy one.” The correct word is piqued, which in this case means “stimulated.” It also can mean irritated or resentful. • Heard Geoff Mosher, of 97.5 The Fanatic, refer to the “schematics” of the Eagles’ upcoming season. He’s one of many sportscasters who have bastardized “schematic,” which is an adjective referring to a diagram, especially in electronics, into a noun referring to an NFL team’s plans for a game or a season. • CNN recently posted a report on a man who was “recovering from a viscous attack by teens.” The typo gremlin made a vicious attack on that sentence. • USA Today reviewed a new album by R&B singer Faith Evans in which one cut is “One in the Same.” That’s an eggcorn for the proper “one and the same”—a phrase apparently misheard by Ms. Evans and many others. • From an Associated Press story on Cubs-Yankees 18-inning game: “What was left of the crowd also sung along when the Cubs showed a tape of Harry Caray singing ‘Take Me Out to the Ball Game.’” Sang is the past tense of sing; have sung is the past participle. They’re often mixed up by the masses, but media people should get them right. • USA Today’s Steve Gardner: “Despite three dominant seasons in South Korea, fantasy owners were completely convinced Thames was a different hitter this year.” Ah, the dreaded dangler. Makes it sound as if fantasy owners spent thee dominant seasons in South Korea, when it was actually Eric Thames of the Milwaukee Brewers. • And a reader notes that, in a Wilmington News Journal story on baking bread for the needy, the phrase “loafs of bread” appeared. That should be loaves. Apparently the editor and proofreader were loafing. Department of Redundancies Dept. • USA Today: “. . . Nicole Kidman, who has four different projects screening [at the Cannes Film Festival].” As opposed to four of the same projects? Admittedly, this is rampant and generally not recognized as a redundancy, but it’s become a personal peeve. • Reader Jane Buck submits this from the Washington Post: “President Trump’s conversations and statements and braggadocio all live in the same nebulous cloud. . .” Nebulous: “In the form of a cloud.”

Word of the Month

myrmidon Pronounced MUHR-mi-dahn, -duhn, it’s a noun meaning one who unquestioningly follows orders.

By Bob Yearick

Notes of All Sorts • I recently sat through an interesting talk that was marred by the speaker’s repeated use of inference to mean implication. Although round-heeled grammar descriptivists may accept infer as a synonym for imply, we prescriptivists know that imply means to suggest, while infer means to deduce. The nouns derived from those verbs are similarly defined. • We write a lot about beer in Out & About—a lot. As a result, the word draft sometimes appears in our stories. Some word nerds may wonder why we don’t use draught. That’s British English and generally only appears here in the Colonies in product marketing. • A reader heard a commercial for the Chase Center’s wedding and party capabilities with the tag line “We do different.” This is in the grand tradition of the advertising and promotion profession, which has little regard for proper English. There’s the now famous “Winston tastes good like a cigarette should,” and locally, Goldey Beacom College’s “Achieve Greater,” among many others. • Words I have seen enough of over the past year of political campaigning: pivot, optics and double down. Here’s hoping politicians and pundits find substitutes soon. Literally of the Month: An ESPN anchor, engaging in the hyperbole typical of the sports media: “The Cavaliers literally blew the Celtics off the floor.”

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 “When you re-read a classic, you do not see more in the book than you did before; you see more in yourself than there was before.” —Clifton Fadiman, editor and critic (1904-1999)

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

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Wendy Turner, Delaware’s 2017 Teacher of the Year, instructs her second-grade class at Mt. Pleasant Elementary.

TOP OF THE CLASS Meet Delaware’s 2017 Teacher of the Year


en years ago Wendy Turner never guessed she’d be Delaware’s 2017 Teacher of the Year, mainly because she was an accountant for 17 years. But she needed a change and switched to teaching. “I didn’t want to work in corporate America anymore,” says Turner. “Being a parent greatly changed my perspective and was a significant factor in influencing my deep desire to do something meaningful.” Enter Wilmington University. Turner began night classes in education and admits the work was difficult but bearable. She created a “WilmU tribe” of classmates, advisers and instructors who became her support system. She completed student teaching requirements with cooperating teacher Courtney Fox, a WilmU alumna who was named Delaware’s 2008 Teacher of the Year. Turner’s college supervisor, Tony Ligatti, was a recently retired and respected school principal for 34 years. Her principal at that time was Joyce Skrobot, a WilmU College of Education adjunct program coordinator. “I’ve always been well supported by the University,” says Turner. “The quality of the instructors and the leadership from the school has been top-notch. Because of the accessibility of the programs, the instructors and students are there because they want to be. Everyone genuinely wants to work hard to help you succeed.” Turner completed her M.Ed. in Elementary Education in 2010 with a 4.0 GPA, in addition to scoring outstanding ratings from her instructors and supervisors. After her Delaware Teacher of the Year win, she received accolades from her peers and state legislators.

However, her proudest moment came when her win was announced over the intercom at her school, Mt. Pleasant Elementary, where she teaches second-grade students. “I share with them any awards I win,” says Turner. “I explain to them that I receive awards because I work hard every day. That’s what I want to instill in them. That they have to do the best they can every day.” That directive is working. “She has emboldened my children by making them feel as though they can tackle absolutely anything with the right attitude,” says school parent Holly Feldman. “She asks them to take risks and dream big, making it clear that she believes in them.” Turner joins a group of Wilmington University graduates who have won the prestigious title of Delaware Teacher of the Year. She is the eighth to win in the past 10 years. “Wilmington University provides Delaware with 40 percent of its educators at a time when the pool of available teaching talent is shrinking,” says Dr. John Gray, dean of the College of Education. “We have shown that we can help people who want to be teachers achieve their goals, regardless of their backgrounds or career paths,” says Gray. “That’s the true mission of the College of Education and why we’re so committed to it.” Interested in a teaching degree? WilmU is proud to offer programs at the bachelor’s, master’s and doctoral level, including a new Doctor of Educational Leadership degree that offers advanced scholarship for classroom educators, school leaders and those seeking district leadership roles. Visit wilmu.edu/Education to learn more.

You are different. So are we. Experience the WilmU difference. Apply today, start August 28.

wilmu.edu/StartNow 10 JULY 2017 | OUTANDABOUTNOW.COM

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F.Y.I. Things worth knowing Compiled by David Ferguson



he Junior League of Wilmington (JLW) received a Public Policy & Advocacy Award for its work in passing a law that protects Delaware’s children. The award was presented to JLW President Stephanie Graev and PresidentElect Angela Gustavsen at the 95th Annual Junior League Conference, held in Minneapolis in May. Erin’s Law, named after childhood sexual abuse survivor Erin Merryn, mandates age-appropriate sexual abuse education in publicly funded schools. Delaware was the 28th state to pass the law. More on the JLW can be found at JLWilmington.org.



he Delaware Art Museum (DAM) recently announced that over the last 18 months it has received 61 new works of art. The additions to the museum come from 37 artists and includes five vibrant costume studies from Howard Pyle (a Wilmington native), two new sculptures in the Copeland Sculpture Garden, a painting by University of Delaware Professor Peter Williams, and more. The new acquisitions can be viewed at the DAM (2301 Kentmere Parkway, Wilmington) or online at delart.org.



ew Castle native Darnell Miller, in collaboration with Wilmington’s Pat Kane, released a new single last month —“Bastard.” It blends his southern roots with his gospel background, making for a bluesy tune full of soul. “Bastard” is the first single from Miller’s upcoming EP Jesus and Jameson. He says the album, set to release later this month, relays the message that “no one is perfect,” and that life takes work. The single is available now on Spotify and iTunes.



ilmington’s Hagley Museum and Library received a grant of $95,000 last month from the NHPRC (The National Historical Publications and Records Commission). The grant will allow Hagley to process the design collections of Ken White and Marshall Johnson. White and Johnson’s work express the change of American consumer culture between the Vietnam era and the end of the 20th century. Erik Rau, director of library services at Hagley, says, “Together, these collections offer significant insight into industrial design of the late 20th century and its impact upon American domesticity and consumer culture.” The process of collecting and organizing White and Johnson’s work will take about 18 months after the project starts. The works will then be digitized and uploaded to Hagley’s archives. More information and other digital archives can be found at hagley.org.



he Delaware Contemporary Art Museum (DCAM), 200 S. Madison St., Wilmington, has begun its Summer Learning events. Each event is a weeklong learning opportunity that focuses on STEM (science, technology, engineering, and math). The next event, Contemporary Kinetics, is from Monday, July 31, until Friday, Aug. 4, from 1 to 5 p.m. Children will get the opportunity to turn everyday objects into art that moves while exploring the world of construction, engineering, and design. The event is for 13-to-15-yearolds and costs $200 for non-members and $175 for members. To register and for more information, go to decontemporary.org.



ast month the Delaware Museum of Natural History revealed a new exhibit that runs through Sept. 4. “In The Dark” aims to inform guests of what happens in three environments without light—the Darkness of Night, Darkness within the Soil, and Darkness Deep within Caves. Mechanical displays, life-size animal models and detailed panels express what happens in each environment and retell the human relationship and reaction to darkness through history. The museum is at 4840 Kennett Pike. More information is available at delmnh.org. JULY 2017 | OUTANDABOUTNOW.COM

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by the numbers A few facts about July worth knowing

Spend your weekend like this...



The average high temperature in Wilmington this month.

like this

7/30/2009 The date that peach pie became Delaware’s official State Dessert.


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The number of colonies (including Delaware) that claimed their independence from England on July 4, 1776, and formed the United States of America. Happy Independence Day!


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77 1920

The number of years ago that World War I began (July 14, 1914). The United States would enter the war three years later.

The number of years ago that wise-cracking rabbit Bugs Bunny made his official television debut on (July 27, 1940). What’s up, Doc?

The inaugural year for the Delaware State Fair, which turns 97 this month.


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WORTH RECOGNIZING Community Members Who Go Above & Beyond

Not the D.I.Y. Type?

CATHERINE LINDROTH: Closing the Summertime Learning Gap


hile working at Teach For America as the director of Community Impact nearly six years ago, Catherine Lindroth became aware of the importance of summer— particularly for the low-income youth in Delaware. The academic achievement gap between high-income and low-income children is relatively small during the school year but widens significantly through the summer. Low-income children in Wilmington lost up to three months of learning in the summer while high-income children gain up to two months of learning. This dichotomy, repeated year after year, accounts for two-thirds of the academic achievement gap. So Lindroth took action, forming Summer Learning Collaborative, or SummerCollab, a nonprofit that partners with existing community institutions to help them optimize their efforts in the highest-need communities. Through targeted staff development, summer planning and data resources, the program grows student literacy, curiosity and critical thinking skills. Through SummerCollab, Lindroth has mobilized more than 150 teachers in a shared mission aimed at reversing “the summer slide” for kids grades K-12th through a methodical, yearlong support process. Area summer camps select the SummerCollab courses they wish to use, which they then teach for a minimum of two hours a day, four days a week, for six weeks throughout the summer. “Against all odds, we were able to spin off The Summer Learning Collaborative into a stand-alone nonprofit that now empowers existing leaders to change their mindsets and beliefs about children and each other,” says Lindroth. “Through our growing network, SummerCollab serves over 2,000 low-income youth in the state of Delaware, and seeks to serve up to 7,000 kids in our state by 2020.” “We provide our partners with targeted talent, technology, curricular, and planning tools to improve the overall quality of their summer program,” says Lindroth. “Summer,” she adds, “outside of any bureaucracy, is pliable —it is a free canvas upon which to craft engaging, empowering programming that pragmatically prepares students for 21st century challenges and careers.”

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Worth Trying Suggestions from our staff, contributors and readers

Female-Male Pop Duos

Rockford Park’s Off-Leash Area

At the end of last month, the female-male duo Beach House released their compilation album B-Sides and Rarities. The album is a look back at the dreamy, atmosphere-focused music this Baltimore act has been recording since 2005. In March, Tennis released its fourth album, Yours Conditionally, which the married couple wrote during a four-month sailing trip along the Baja coast. The result sounds like what would happen if Danger Mouse and Gwen Stefani dug up a time capsule full of songs that Neil Sedaka had originally written for Sheena Easton or Olivia Newton-John. The Bird and the Bee have consistently created similarly catchy songs for more than 10 years, along with a whimsically trippy tribute to Hall & Oates in 2010. More on the dangerous side, Phantogram often mixes Sarah Barthel’s heavenly harmonies with darker synth textures and trip-hop beats—to otherworldly effect.

I recently took my 7-year-old beagle, Tick, to Rockford Park in Wilmington. The park has a massive field where dogs are allowed to run without the restraint of a leash. Late in the afternoon seems to be the most sociable time to go. The park is often packed with other dogs and their owners, all playing and running around. Unfortunately, Tick is one of the most awkward dogs on the planet and never learned how to play. Despite my efforts to get her to join in the fun and chase a small terrier, she was more interested in sleeping in the shade of a tree. For more playful dogs, Rockford Park's offleash area is definitely worth a visit. — David Ferguson, Intern

— Jim Miller, Director of Publications

Cake at 99 Sea Level If you ever find yourself at the far end of the Bethany Beach boardwalk, if nothing else, stop at 99 Sea Level’s patio for a decadent slice of cake al fresco, mere feet from the dunes and ocean. The restaurant is upscale, so you’ll probably be judged by everyone around you for not ordering multiple courses, but you’ll be too distracted by the heaping layers of chocolate or coconut or peanut-buttery slices, and sometimes, depending on what’s available, some mystical concoction of all the above in one slice. I’m sure dinners are good, too. — Krista Connor, Associate Editor

Ying and Yang of Netflix Stand-Up Do you like your stand-up comedians clean or down and dirty? Netflix has both, in the form of Jim Gaffigan and his Mr. Universe routine (the former) and Sarah Silverman and her A Speck of Dust (very definitely the latter). Gaffigan explains why he doesn’t exercise or go outside much (even though he and his wife have five young children and live in a cramped New York City apartment), and Silverman will tell you about her near-death experience and her two sisters, one of whom is a rabbi with a friend whose handicap Silverman discovered first-hand—emphasis on “hand.” — Bob Yearick, Contributing Editor

Have something you think is worth trying? Send your suggestion to Jim at jmiller@tsnpub.com.

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photographer the

within within

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6/22/17 5:30 PM


Wooden and acrylic items crafted at NextFab.


NEXTFAB The 'gym for innovators' at Fifth and Tatnall is a significant addition to the Creative District Text and photos by Larry Nagengast est anyone doubt that Wilmington’s Creative District is for real, the mid-June opening of NextFab, the Philadelphia-based “gym for innovators,” should be ample proof that the vision is coming to life. Its 10,000-square-foot building at Fifth and Tatnall streets offers crafters a playground where they can transform their dreams into reality, and maybe even launch a new business. “They have taken a corner that’s been quiet for several years and are bringing it back to life,” says Carrie Gray, managing director of the Wilmington Renaissance Corporation, which has been spearheading redevelopment planning for the Creative District, an area bounded by Market, Fourth, Washington and Ninth streets.


NextFab members consist of “a mix of beginners and seasoned, knowledgeable craftspeople,” says location manager Kate Brown. “Our collaborative nature helps people develop their own ideas and see attainable goals.” Entering the building, visitors encounter a reception desk featuring the NextFab logo designed by NextFab member Peter Brown and carved on a 3D cutter at NextFab’s main site in Philadelphia. The ground floor holds a large woodshop on one end and a laserelectronics shop on the other, with an open area suitable for small conferences in the middle. On the first and second floors are a halfdozen incubator spaces—private rooms designed for use by startup businesses—and a larger classroom area. The third floor remains open for now, available for crafters working on large projects. ► JULY 2017 | OUTANDABOUTNOW.COM

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START WILMINGTON WELCOMES NEXTFAB continued from previous page

Wine Tasting Series Wednesday July,19th | 6:30-8:00pm 8 wines paired with sumptuous snacks $30 per person limited seating

COLUMBUS INN 302-5 71-1 4 9 2 2216 Pennsylvania Ave Wilmington, DE 19806 www.ColumbusInn.net


Last Thursday of every month $50 per person on the patio

Marketing Manager Laate Olukotun and Location Manager Kate Brown.

NextFab’s opening raises the prospect of Tatnall Street emerging as the spine of the Creative District. The Mill, a small business coworking space, is housed in the Nemours Building six blocks to the north and Artist Ave Station studio and gallery is at the corner of Eighth and Tatnall, practically at the midpoint of the larger ventures. “This is a pretty significant presence,” Gray says. “I think it’s great. NextFab has a lot of equipment that we can’t afford,” says Jessi Taylor, president of Wilmington’s Barrel of Makers, a community-oriented makers group whose members use the woodshop in the Highlands Art Garage, not far from Trolley Square, for some of its meetings. With its 3D cutters and laser tools, NextFab has “a level of intricacy that we don’t have,” she says. Some Barrel of Makers participants have previously become NextFab members in Philadelphia and more will likely join to take advantage of the more convenient Wilmington location, Taylor says. She says she has been pleased with the friendly relationships that are developing between the NextFab team and members of the Delaware community. Zach Phillips, creative director of the Short Order Production House, the video production business formerly known as The Kitchen, says he’s now scouting for space within the Creative District. In only two years, the business has already outgrown its digs in the Wilmington Train Station. “With NextFab, the Mill, and hopefully us in the Creative District soon, I think we’ve got the potential to spin out a lot of new businesses, not just one or two,” Phillips says.

About NextFab 302.658.8406 tastecicatering.com info@tastecicatering.com

For all your catering needs!

NextFab Wilmington, at 501-509 Tatnall St., will be open from 2 to 10 p.m. Tuesdays through Thursdays and from 10 a.m. to 6 p.m. on Fridays and Saturdays. Membership rates range from $49 to $299 per month, depending on usage, with a discount equal to two monthly payments for a full-year membership. A pilot membership, covering classes only, is available for $19 a month. Members can use NextFab’s two Philadelphia sites as well as the Wilmington facility. Class schedules will be posted on the NextFab website.


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6/22/17 5:32 PM


Hidden Heroes A friends group volunteer helps out with garden plots at Bellevue State Park. Photo April Abel, Delaware State Parks

Delaware State Parks friends groups, totaling 14 throughout the state with 3,500 members, play a vital—and often overlooked—role By Krista Connor


t’s a rare group of people who make the biggest difference but intentionally remain tucked away out of the spotlight. Delaware State Parks friends groups are made up of those kind of people. There’s the friendly supervisor standing under the scorching summer sun overseeing the Borrow-a-Bike station at Cape Henlopen State Park; the people contributing hours to launch and continue annual chocolate tastings or bike rallies at Trap Pond State Park, and the folks who raise funds and organize huge events like Bellevue State Park’s 40th anniversary celebration on July 2. The anonymous volunteers who perform these tasks and many more are members of the Friends of Delaware State Parks, a 30-year-old program that is an absolute necessity to keep the parks functioning. The state has 14 friends groups—all independent, nonprofit entities ranging in purpose from supporting state parks to preserving coastal areas. Not only do friends group members volunteer their time, but they are the fundraisers and advocates who promote, and when necessary, fight for funding on behalf

of their parks. Their membership includes retirees and working professionals from various backgrounds, but they are all zealously dedicated to their parks. While all volunteers play important roles at the state’s parks, friends groups differ from “regular” volunteers by their sheer volume of work. Delaware’s 3,500 friends volunteers put in more than 14,000 hours annually; that’s the equivalent of 65 parks employees. In other words, 30 percent of work for and in parks is done by friends volunteers. Says Glen Stubbolo, Delaware State Parks chief of Volunteer and Community Involvement: “Our friends do so much, and I know they’re not even reporting all hours to us. Many members would tell you they’re just doing it for the park. Delaware is full of these people, who simply just love their parks.” The role of the friends goes deeper still when you realize that, as an entity, Delaware State Parks receives only about 30 percent of its funding from the state, leaving more than half of the responsibility to the parks and subsequently, friends groups. ► JULY 2017 | OUTANDABOUTNOW.COM

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Selling Wood—and Wine

HIDDEN HEROES continued from previous page

Saturday August 26

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Ministry of Caring & Delaware ProStart

Each friends group is structured similarly, with a board and elected officials, and each group interacts closely with state park superintendents, who officially approve or reject propositions, though rejections are rare. Projects can be as unglamorous as bundling and selling wood from trees knocked down by a bad storm to obtaining bartending licenses and hosting al fresco wine nights. Such is the case for the Friends of Bellevue State Park, where, for the past six years, President Wilma Yu has worked with her small—but mighty—group of 10 volunteers. “They’re people that really love the park. People come into it with interest in particular areas, and just go for it,” says Yu. Interest and projects include gardening, working with Bellevue’s equestrian center, road cleanup, obtaining grants, doing restoration work, helping with major events like last year’s Dogfish Head Analog-A-Go-Go, helming the entire Bellevue 40th anniversary celebration, and more. Friends are out at Bellevue during their sponsored and self-run summer concert series every Thursday and Sunday evening, from 5-9 p.m., too. “They’re such a crazy force,” says Yu. This enthusiasm stretches across the state. Stubbolo says some of the most ambitious projects to date include the Fort Miles Historical Association’s World War II Fort Miles Museum and refurbished Battery 519. Once completed in the next few years, the museum will be the best in the United States that is located at an authentic World War II Army base. The list also includes creation of a nature center spurred by Friends of Cape Henlopen State Park, and a multi-year redesign of the Brandywine Zoo, through the Delaware Zoological Society, which Stubbolo calls “a friend and a partner.” One of the most successful facilities provided by Friends of Cape Henlopen is the free Borrow-a-Bike program, which has become so popular that two other friends groups have adopted the concept. It allows people to borrow a bike to ride within the park and see the sights for up to two hours. Since its start in 1997, Borrow-a-Bike has been operated by friends volunteers and funded by donations. In 2014, bikes were borrowed by more than 13,000 people, and the number rose to more than 14,500 the following year. “There’s no lack of initiative,” says Stubbolo. “But the small projects are important, too, like at Brandywine, with the creation of a nature play area. It’s all important to us.” Debbie Chiczewski, Friends of White Clay Creek State Park president, leads 75 volunteers and was the driving force behind applying for and receiving multiple grants totaling more than $20,000 from Christiana REI. Bike repair stations have been installed in three locations throughout the park—at the Judge Morris Estate, Nine Foot Road and the Nature Center. A primitive camp is also in the works. Additionally, the friends group helps with construction and maintenance of the trails in partnership with Delaware Trail Spinners. The group provides scholarships for park environmental programs for disadvantaged children, which of course requires fundraising.

All Inclusive ticket prices

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Thousands take advantage of the Borrow-A-Bike program at Cape Henlopen State Park. 20 JULY 2017 | OUTANDABOUTNOW.COM

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Photo Courtesy of Friends of WCCSP Delmarva Power workers installing bicycle pumps at White Clay Creek State Park.

They also advocate for the preservation of land, organize free summer concerts held at White Clay on Wednesdays at 6:30 p.m. at the Carpenter Recreation Area on Rt. 896, and take care of a slew of other details and responsibilities. Why do all of this for free—especially on behalf of a government entity that arguably should be doing the work? “You’re out there and you see people enjoying themselves,” Yu says. “You see a 90-year-old lady dancing to the music at a concert, or the joy that people have as they watch little kids as they learn something and their eyes grow big. Those are the rewards.” That’s not to say there aren’t the usual bureaucratic roadblocks. “I’ll be honest, there is absolutely frustration,” Yu says. “You always have to be working through the system, and no matter what you do it’s going to take twice as long. You have to make sure everything meets all the regulations, the laws, the ADA compliance, ugh, the bureaucratic chain that has to be satisfied in order to accomplish things can be really trying. We get our frustrations out, sit down and gripe about it, then say, ‘How can we work through this?’”

Statewide Legislative Advocacy Living in a small state has its benefits, and is something that separates Delaware’s friends groups from other states, according to Stubbolo. While friends groups elsewhere typically function in relative isolation, here, a president in northern Delaware will drive a relatively short distance to chat with a president in Sussex. The chain of communication is strong between groups, and when legislative cutbacks started to hit the parks a few years ago, they united to form a statewide coalition to show their own power in numbers. Stubbolo says Yu is the linchpin for the statewide group, which primarily focuses on legislative-level advocacy, contacting elected officials and educating them on the importance of state parks and the economic benefits of parks to the state. “Many had no idea how many historical preservation, education programs, and all the recreational opportunities that existed,” says Yu. “There are some who are very invested, but there are many who didn’t see parks as a priority until we spoke with them.” The friends advocacy efforts generated more than $5 million through suggested investment practices (Bill 75) and sponsorships and donations (Bill 88). Yu, Chiczewski and the other members of the friends groups shrug off any praise for their service. “We enjoy it,” says Yu. “We do it because we want to.” Then she points out the obvious: “If the same attitude of comradery and purpose of our statewide friends groups was universal, the world would be a much better place.”

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on a lighter note... FOCUS

A tilt toward lower ABV sessions leads craft beer trends in 2017 By Scott Pruden

Balancing act: Puck del Tufo shows off his “lighter” side. Photo Joe del Tufo 24 JULY 2017 | OUTANDABOUTNOW.COM

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f you’re a craft beer drinker, you know the struggle. You relish the slow-drinking delights of a hoppy India pale ale with a hearty meal or a few drinks with friends, then call it a night, relatively unfazed by the 6 percent (or higher) ABV. Then comes the barbecue. Or the day at the beach. You’re in for the long haul, and an afternoon of those IPAs you normally savor is going to hit just a little too hard for you to head home under your own power. It’s one of those moments as a craft beer fan when you think to yourself, “It sure would be nice to have a crisp, refreshing pilsner that went down easy like the ones dad used to drink, but still had some craft beer personality.” The good news is that craft brewers, who helped launch the IPA craze, feel the same way, says Mike Piorunsky, brewer for Evolution Craft Brewing Co. The Salisbury, Md., brewhouse has introduced Delmarva Pure Pils to its lineup to entice the more session-minded consumer looking for clean refreshment with the quality of a good craft brew. “You definitely are looking for that drinkability factor,” says Piorunsky. “And with this beer, the intent was to make something that would have a lot of the traditional characteristics of the pilsner style.” While not as heavily hopped as many of the craft beers people are most familiar with, there’s still that touch—mostly aromatic— that says this was a purposefully crafted brew. But it’s not just the drinker preferences that brewers are aiming to satisfy, says John Leyh, craft and specialty brand manager for NKS Distributors in Wilmington. It’s also about the bottom line. “More people are drinking craft beer every day, but not as fast as there are new beers available to them,” he says. “These brewers have kind of gotten into a place where they’ll make a really good IPA, but [thanks to traditionally higher alcohol content] people can’t drink a lot of it.” Those brewers are also looking at beer sales figures showing that nearly 80 percent of the beer sold in the United States still falls under the heading of German-style pilsners—the Budweisers and Michelobs that combine smooth drinking with a lower alcohol by volume. Not wanting to give up their growing market share to the big brewers of the world, craft brewers are getting the message and ramping up production of their own pilsners, blonde ales and golden lagers, Leyh says. “It’s effectively the same style of beer as Budweiser, it just might have a little more of a hop character,” he says. “The brewers are offering what the consumer wants and hoping they’ll pay for something that’s a better beer. They like making really good beer, but they also like selling a lot of it.” Selling more also means finding a niche that isn’t being filled by other brewers, Leyh says. Those pitching a new IPA to a bar that already has several on tap in that category won’t get a positive response, but offering something different like a flavorful golden ale or pilsner gives a brewer a better chance of getting that foot in the door. Often, the hope is that a good experience with a beer that has broad appeal might lead to a tavern owner trying another beer from that brewer. “This is kind of a course correction because it allows the craft brewing community to service more customers,” says Leyh. Evolution’s Piorunsky concurs. “When we put this beer together, we did it with the thought that it’s going to be approachable to everyday beer drinkers in the market and flavorful enough to capture the palate of someone who would normally buy an IPA,” he says.

golden delicious

Here are a few of the latest crop of golden brews sure to make your summer sipping more refreshing: Evolution Delmarva Pure Pilsner – This Czech-style pilsner draws from a long history but manages to emerge as a completely modern brew to complement summertime foods and add a welcome dose of refreshment. As first-place winner of the 11th annual Maryland Craft Beer Competition, Delmarva’s aromatic notes of floral and citrus zest—plus its clean finish and easy-drinking 4.8 percent ABV—make it a great pair with seafood, fried chicken, spicy Asian cuisine and Mexican dishes.

Fordham Gypsy Lager – Particularly here in the Northeast, saying “lager” denotes a specific brand that often is not up to snuff for many craft beer drinkers. What Fordham has done is take the traditional Munich-style Helles lager, with its distinctive Munich and Vienna malts, and created a honey-tinged sweetness that contrasts the hoppy bitterness. Clean and crisp, this brew checks in with a 5 percent ABV that won’t overwhelm your afternoon by the pool. Firestone Walker Pivo Pilsner – As with any good pilsner, Pivo starts with the classic styles of Europe – in this case the Czech Republic, Italy and Germany. But the folks at Firestone have put a decidedly American spin on the Old-World flavors by adding hops at the end of the brewing process, thus delivering the aromatic floral notes of the hops without the bitterness.

Kona Big Wave Golden Ale – Hawaii wouldn’t seem to be a hotbed of heavy IPA brews, but the folks at Kona do offer their own spin on the venerable ale. This golden ale pairs a light body with floral hoppiness for easy-drinking refreshment that complements seafood, pasta dishes and poultry.

Goose Island Four Star Pils – Another take on the traditional pilsner, this one emerged, according to Goose Island lore, from its employees’ interest in brewing a beer “they could enjoy at the end of their shift.” Brewed with a blend of American and German hops and with an easy-drinking 5.1 percent ABV, this is a flavorful pick for your enjoyment after work and over the weekend. ►


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ON A LIGHTER NOTE... continued from previous page


Celebrating 84 Years

Respect the

CRAFT beer can!

A pair of 'juicy" IPAs.

give it some juice

Not all refreshment this summer will be had at the hands of a pilsner or golden ale, however. The venerable IPA has gotten a boost of summertime sparkle from the increasingly popular addition of fruitier hops varieties, resulting in a flavor that’s come to be described as “juicy.” While not involving actual juices, these (often double) IPAs possess a flavor and aroma that departs from the usual piney overtones of traditional hops and comes off as more fruity or citrusy. Think pineapple or passionfruit rather than the floral notes that often accompany a traditional IPA. But even though these newer arrivals might make it seem like juice is the hot new thing, using actual juices and fruit sodas in beers has been around for a while. Shandies—essentially a lager spiked with lemon soda—have been slow to catch on with the craft beer crowd because they go against much of what they strive for in the way of complex flavors and high alcohol content. But as warm weather is upon us and every bit of refreshment is appreciated, it’s worth noting that summer brings more of these juice-infused delights than any other time of year, and that some craft brewers are warming up to the idea of cooling off with some juicy creations of their own.

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One of the pervasive challenges of loving your local brewpub has been enjoying their beers at home. Not long ago, the only option a devoted fan had was to purchase a “growler”—essentially a jug—from said brewpub and pay to have it filled. But as handy as growlers are for beer you plan to drink quickly, they’re not great at keeping beer fresh for longer than a few days. And those craft brewers that focus more on bottled beers than on-site brewpub consumption have their own portability problems. What to do if you’re inclined to carry your favorite craft brew to an event that limits or prohibits glass containers? The solution: The “crowler,” essentially a canned, sealed version of the growler that saves brewpub proprietors the hassle of dealing with customers who return unwashed growlers and likewise sparing customers the aggravation of beer that skunks after a few days in the fridge. Still more convenient: Regular old cans that you can grab at your favorite retailer. Downingtown, Pa.’s Victory Brewing is offering a limited edition seasonal 12-can variety pack through August that includes four summer seasonals: Summer Love, Vital IPA, Hop Devil IPA and Prima Pils. Meanwhile, local brewpub chain Iron Hill has begun offering canned versions of its most popular brews, including Vienna Red Lager; Mahalo, Apollo!, and Rising Sun IPA.



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O&A Brew17.qxp_1/2 page 6/15/17 4:09 PM Page 1

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SUMMER SUDS WORTH SIPPING A few brews we think you may enjoy MAGIC HAT, BOB’S 1ST ALE For crisp, cool summer nights, fruity or wheat beers just don’t seem right. On the other hand, Bob’s 1st Ale presents an interesting alternative: smooth and light but complex, sweet and malty but with some citrusy undertones. As many older drinkers can remember, Magic Hat was one of the original craft breweries on the East Coast. This beer— the first one the brewery created—seems to signal a return to the inventiveness and overall quality of years past. Look for this brewer to revive other classics this year. — Jim Miller, Director of Publications

TWO ROADS, TWO JUICY NEW ENGLAND-STYLE DOUBLE IPA Doesn’t finish as clean as Vermont’s famed Heady Topper, but this New England-style double IPA is a musttry. Great citrus aroma with hints of grapefruit and tangerine. Its 8.2 ABV gets your attention quickly, but that’s standard for this craft category. So mow the grass before—not after—you have one. — Jerry duPhily, Publisher

NEW BELGIUM, CITRADELIC TANGERINE IPA Citradelic starts out sweet, but mellows out into a well-balanced, medium body IPA. The clean, crisp taste from the citrus and tropical fruit (pineapple) marries perfectly with the outrageous blend of 10 different hops. Available in bottles and cans for easy portability, Citradelic is also available in Exotic Lime, featuring Persian limes, coriander and black pepper. — Leeann Wallett, Contributing Writer

EPIC BREWING, BRAINLESS ON PEACHES Over a recent weekend, I enjoyed a new selection from a brewer I had not tried previously: Brainless on Peaches. Epic Brewing Co. out of Salt Lake City produces a fine Belgian-style ale. This beer, a spinoff of one of the company’s decorated recipes, brings a fruitier and wine-like taste to its Belgian staple. I found my bottle at State Line Liquors in Elkton, Md. — Ryan Alexander, Contributing Designer

DOGFISH HEAD, SEAQUENCH ALE I discovered SeaQuench style of beer at Dogfish's Analog-A-Go-Go Music Fest last year. Low ABV, strong flavor and a good, cool face-pucker give this sour gose high marks as a summer refresher. Happy it's not so hard to find these days. — Joe del Tufo, Contributing Photographer


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MISPILLION RIVER, REACH AROUND IPA This American IPA is available all year, but I like it best during the summer months. Mild for an IPA, this light-flavored, dry, hoppy brew is perfect for day-sipping under the sun. — Matt Loeb, Creative Director

AUSTIN EASTCIDERS, PINEAPPLE CIDER Since beer doesn't exactly sit with my system so well, I'm going to suggest Austin Eastciders Pineapple Cider, which has slowly started making its way onto the cider scene across the country. I first fell for the Pineapple, but really like the Texas Honey too. Definitely worth trying if you're into ciders. — Jim Coarse, Contributing Photographer

FOUNDERS, ALL-DAY IPA It's summer. It's hot. But you still want all the hop flavor and aroma you've come to enjoy from an IPA, without all that alcohol content that makes you dizzy in the heat. My choice is Founder's All-Day IPA. You'll get great floral and citrus hop flavor, but in a session format, so you can go the distance at just 4.7 percent ABV per can. If you're looking for a full-flavored but low-booze IPA, you just "found" one. — Rob Kalesse, Contributing Writer

IRON HILL, GOZER Iron Hill is our go-to spot when the kiddoes are in tow. I was glad to see that they added a gose to the menu this summer. Gozer (named after the local band) is light-bodied and slightly sour with a bit of salt and coriander on the finish. At 4.2 percent ABV, it’s a great beer for a hot summer day. — Marie Graham, Director of Digital Media

TWIN LAKES, CAESAR RODNEY GOLDEN ALE I had the opportunity to try this beer at Old New Castle’s Separation Day kick-off party, and I was so impressed that I drank it all night. A nice malty backbone, nice citrusy hop character, and a light color and texture kept me going back for more. Hopefully, this ends up in cans so we can take them to the beach. — Tyler Mitchell, Graphic Designer

VICTORY, PRIMA PILS This Victory Brewing Company German pilsner, at 5.3 percent ABV, is a summer quencher full of herbal bite and hoppy delight. Balanced nicely between sweet and bitter, it’s refreshing and light. Pair it with fun foods like pizza or barbeque fare and you’re good to go. — Krista Connor, Associate Editor

MILLER LITE WITH A HALF-TEASPOON OF COUNTRY TIME LEMONADE MIX As we inexorably march toward the heat death of the universe, summers become increasingly unforgiving. A watery, low-gravity beer like Miller Lite is perfect for making sure one doesn't pass out in the harsh sun and wake up, hungover, in the burn ward. But how does one make it easy on the palate? Country Time Lemonade Mix. For fans of Leinenkugel Summer Shandy, or a “Rattail” (from the German radler). — David Hazardous, Special Projects JULY 2017 | OUTANDABOUTNOW.COM

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Photo Anthony Santoro


Joe Mullen, Joe Barone, Angela Barone and Risa Mazzetti Parrish outside of The Stone Balloon Ale House, at last year's Newark Food & Brew Festival.

FooD AND BREW HITS 14 The annual Newark festival has become a celebration of community By David Ferguson


he Newark Food and Brew Festival (F&B) returns for its 14th year on Saturday, July 22, from noon to 7 p.m. in downtown Newark. F&B began in 2003 as an event aimed at showcasing the craft beer scene and the many restaurants of downtown Newark. But it quickly became more than a compilation of food and beer, evolving into a representation of the community. F&B gives the citizens of Newark a chance to enjoy their town, listen to live music, eat delicious meals, and indulge in a diverse selection of beers without the usual crowds. It also allows local businesses to connect with the full-time residents of Newark. “So much of our business comes from not only the college students, but the support staff for the university—professors, staff, and their families,” says Sasha Aber, owner of Home Grown Café and a veteran of F&B. “During the summer, those patrons go their own way, and the locals begin to emerge in droves. It’s great to see people running into old friends and making new acquaintances in the heart of our town.” F&B was one of the first craft beer events in Delaware. Fourteen years later, it has grown into one of Newark’s most anticipated summer festivals. “Food and Brew highlights the best of downtown Newark,” says Megan McNerney, Community Affairs officer for the city.

This year, 18 establishments along Main Street will participate. Each will be paired with featured beers from a selected brewery. Some of the breweries include Lagunitas, Brooklyn Brewing Co., Victory, Dogfish Head and more. To make the most of the $1-$2 beer samples, available at each establishment, the first 2,000 visitors to this year’s F&B will receive a commemorative five-ounce tasting mug. Participating restaurants will serve tapas styled bites to go with the brews. “The restaurants are pairing specialty plates with beers to give customers a unique experience,” says McNerney. Old Favorites, such as Catherine Rooney’s, Home Grown Café and The Deer Park Tavern, will also offer tasty plates. Some establishments, such as Café Gelato, have full entrée deals and larger beer samples for the attendees. F&B is a pay-as-you-go festival. Attendees can stop at as many of the participating establishments as they wish and get their fill, while enjoying the town and a night out in their community. The pay-as-you-go aspect allows them to participate without breaking the bank—or expanding the waistline. For more information and the full list of participating restaurants and featured breweries, visit newarkfoodandbrewfest.com. JULY 2017 | OUTANDABOUTNOW.COM

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6/26/17 10:32 AM

Presented by

Historic Odessa Brewfest All Proceeds Benefit Historic Odessa

Saturday, September 9, 2017 202 Main Street I Odessa, DE On the grounds surrounding the Historic Houses of Odessa across the street from Cantwell’s Tavern

Beer from over 40 Breweries • Live music by Spokey Speaky, Bruce Anthony, Tony Mowen and more! Locally Sourced Food • Selections and Themed Stations • Boutique Wines • Cigar Rollers • And more...!

Tickets available online: www.odessabrewfest.com VIP Tickets: $70 l General Admission: $50 l Designated Driver Tickets Available at Gate: $15

Participating Breweries* 3rd Wave


Flying Dog

Long Trail


Sly Fox


16 Mile

Dogfish Head

Flying Fish

Mispillion River New Belgium

Starr Hill

Twin Lakes

21st Amendment

Fordham & Dominion Heavy Seas

Sea Dog

DuClaw Elysian







Oskar Blues

Sierra Nevada



Otter Creek


Tall Tales



Eurobrew Imports

Belukus Imports

Evil Genius



Lagunitas Lancaster Brewing

No Li NorthCoast

*Subject to change

For more information: 302-378-4119 www.odessabrewfest.com www.historicodessa.org

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Artisanal ice cream is available at UDairy Creamery Market on Market Street.

Summer Food & Drink Trends

Here’s the latest on nitro coffee, artisanal ice cream, and those crazy flexitarians By Leeann Wallett


very summer seems to bring new and more creative trends in the world of food and drink, and at Out & About, it’s our duty to keep you attuned to these trends. The summer of 2017 promises to bring all manner of innovation and tasty creations to our plates and palates. Here are a few of them: TREND: “FLEXITARIANS” It would be impossible for me to give up pork; other meats, maybe, but not pork. So I could conceivably become “flexitarian” – a person who “has a primarily vegetarian diet but occasionally eats meat or fish,” according to the Oxford Dictionary. These “flexible vegetarians” make a conscientious effort to go vegetarian a couple of days a week by centering most meals around plant-based rather than animal protein. While it’s a practice that is sneered at by vegetarians and vegans because followers don’t completely eliminate meat from their diets, reducing the amount of meat in your diet, according to some studies, can lower the risk of heart disease, diabetes and cancer.

Brian Ashby, chef and owner of 8th and Union, has a menu that caters to flexitarians. More than a dozen dishes are labeled as “VG” or “VN,” meaning they can be made vegetarian or vegan. One dish, the buffalo cauliflower, jumped out from the menu as a past trend (cauliflower rice, anyone?) and a relaxed way to ease into the flexitarian lifestyle. I’ve made buffalo cauliflower before and it’s amazing how similar the texture is to the real thing. Anyway, it’s all about eating the buffalo sauce, right? After my visit with Ashby, I asked him for his summer trend predictions. He’s guessing there will be an increase in Middle Eastern-inspired dishes using spices like sumac, za'atar and turmeric. Coincidentally, he plans to add a chicken tagine dish to his summer menu, using local produce from SIW Vegetables, in Chadds Ford. ► JULY 2017 | OUTANDABOUTNOW.COM

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EAT SUMMER FOOD & DRINK TRENDS continued from previous page

TREND: NITRO BEER TO NITRO COFFEE Delawareans love their craft beer. With 19 craft breweries, the First State ranks sixth in the number of gallons (11.1) produced per adult, according to Brewers Association’s 2016 Craft Beer Sales Statistics. We’re also in the top 20 percent in economic impact per capita. This love of beer has led us to become early adopters of new brewing technologies. One example is nitrogen-injected beer, which was invented by Guinness and has been popular in many canned and draft options over the past decade. Instead of carbon dioxide, beer makers have added nitrogen to their brews, resulting in a thick head and creamy “mouthfeel.” The nitro craze has led many local craft breweries (Bellefonte Brewing Co., for example) to add the element to brews. Now, the process is making its way to a coffee shop near you. It’s hard to say who put nitro coffee on the map first, but be thankful for this ingenious discovery. Nitro coffee has a very distinctive look and mouthfeel compared to traditional cold brewed coffee. Because nitrogen creates smaller bubbles, it gives the coffee a light, foamy head, and a much smoother and creamier taste. It’s a fun way to celebrate the warm weather, so grab yourself a nitro cold brew from Brew HaHa! in Greenville, or order my favorite, a can of La Colombe’s Draft Latte, online. Starbucks will roll out its version of the nitro cold brew by the end of summer in select markets. TREND: SLOW RISE FROM RAW TO FERMENTED There are two types of fermentation. One occurs in alcohol, when sugars are converted to ethyl alcohol, i.e., beer, wine and spirits; the other occurs in food, when bacteria, yeasts, or other organisms ferment, resulting in the preservation of foods like kombucha, yogurt, or kimchi. Research is still emerging about the importance of eating specific foods for gut health, but it’s safe to say that consuming fermented or probiotic foods has benefits. Local places like Goat Kitchen & Bar have started introducing dishes such as house-made pickles served three different ways—plain and dill, turmeric and juniper, and Korean red pepper flakes and ginger. Another local favorite, Opa Opa in Trolley Square, serves a thick and creamy Greek yogurt with honey and walnuts.


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Walk In Today

Photo Jim Coarse

And Try One Of Our Delicious Summer Crafts!

A collection of mead bottles from Liquid Alchemy.

TREND: NON-BEER/WINE ALCOHOLIC DRINKS Have you noticed the rise in alternative alcoholic drinks (anything other than beer, wine, or liquor)? Both Delaware Total Wine & More stores (Naamans Road and McKennans Church Road) carry multiple varieties of hard soda, seltzer and tea. Brands like Henry’s Hard Soda, Truly Spiked & Sparkling and Twisted Tea are making fun, alternative alcoholic drinks—Hard Grape Soda, Spiked Lime Seltzer and Hard Iced Tea—in time for the warmer weather. Also, local meadery and cidery Liquid Alchemy, established in Delaware in 2012, this summer will feature a special flavored cider in addition to its mead. Says Liquid Alchemy co-owner Terri Sorantino: “We had two (flavor) ideas for summer products— pineapple or raspberry and Meyer lemon. In talking with our cider maker, Ryan Rice, he went right for the pineapple. He felt it would marry with our light cider perfectly, and he was right.” Liquid Alchemy’s ciders are made from a secret blend of 10 different apples, using only fresh ingredients. The cider will be available by glass, tasting flight or take-home growler in the tasting room. Bottles will soon be available for consumers, but for now, you can buy cider on tap at Skipjack Dining in Newark and mead (and hopefully the cider, once bottled) from Delaware Growler on Main Street, Newark. TREND: ARTISANAL ICE CREAM In the summer, we all scream for ice cream. And now the humble scoop of ice cream has been elevated to premium or artisanal status thanks to Jeni Britton Bauer. If you haven’t heard about Jeni’s Splendid Ice Cream, please stop reading and take a minute to Google it. Jeni’s entrepreneurial spirit led her to drop out of art school at Ohio State University to open an ice cream shop. After a couple of years, she burned out, reassessed and refocused her business plan, then launched her hugely popular artisan ice cream brand that produces vibrant, punchy flavors—Cocoa Curry Coco, Brambleberry Crisp and Sweet Cream Biscuits & Peach Jam. It’s a business model focused on partnering with growers, makers, producers and suppliers at all levels of production. You can buy pints of Jeni’s Splendid online or at Whole Foods, in Glen Mills, Pa. If you’re dying for a scoop right away, head to the newly opened UDairy Creamery Market on Market Street, Wilmington, where your purchase directly supports the University of Delaware’s College of Agriculture & Natural Resources. The creamery serves single, double and triple scoops of your favorite flavors in addition to burgers, melts and salads. And you can make your own ice cream sandwiches.

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◄ A box of fresh ingredients from Blue Apron. Photo courtesy of Blue Apron

THE MEAL KITS EXPERIENCE Is it for you? To help you decide, here’s an evaluation of some of the leaders in quick, easy, delivered-to-your-doorstep meals By Leeann Wallett


ove for food doesn't necessarily go hand-in-hand with a love for cooking. That’s one reason why the meal kit has become a massive segment of the on-demand economy, created to introduce home cooks of all skill levels to a convenient (and sometimes quick) way to prepare dinner. The first meal kit delivery services started in Europe in the early 2000s, and quickly spread to the U.S. as startups like Blue Apron, HelloFresh and Plated began seeking investors. The meal kit has changed the American dinner plate, particularly when it comes to the time spent planning the meal and shopping for ingredients. Why endure the hassle of grocery shopping when you can have a meal with pre-measured ingredients delivered to your doorstep?

The meal kit experience begins by selecting an average of three meals for the week. Every kit includes presorted and premeasured ingredients and a detailed recipe card. The kits arrive on a specified day, in a large cardboard box, wrapped in an insulated liner with multiple ice packs to keep the contents cool. All kits assume you'll have the traditional cooking accompaniments on hand—salt, pepper, olive oil, butter and sometimes sugar. It’s rare, but depending on where you live, the meal kit could arrive as late as 8 p.m. on your weekly delivery day, so if you were planning to serve one of the meals that night, prepare for a backup option (pizza, anyone?) just in case. ►


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EAT THE MEAL KITS EXPERIENCE continued from previous page

Here are some tips to help you get the most from your meal kit experience: • Prep all ingredients before you start cooking. You don’t want to be fumbling for the jar of miso when you need to be toasting sesame seeds.

• Choose your menu wisely. Many meal kit companies allow you to customize your weekly meals a few days prior to shipping. Keep in mind that only certain combinations will be available, depending on your location. • Most of all, have fun. The meal kit experience is made to serve your needs by saving you time, minimizing food waste, and, most important, delivering a delicious meal to you and your family. Here's a roundup of four of the most popular meal kits on the market, in alphabetical order, along with my evaluations.

BLUE APRON COST: • Two-Person: $59.94 ($9.99 per serving) for three meals for two people • Family Plan 1: $71.92 ($8.99 per serving) for two meals for four people • Family Plan 2: $143.84 ($8.99 per serving) for four meals for four people • Free shipping RECIPES I TRIED: 1. Navarin-Style Lamb Meatball Stew with Pea Tips and Carrots 2. Pan-Seared Chicken Verjus with Mashed Potatoes, Mushrooms & Kale 3. Chile-Blackened Cod with Epazote, Avocado and Red Rice Salad

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PROS (+) & CONS (-): + Vegetarian options for both the two-person and family plans + Lowest cost per serving (Tied with HelloFresh) + Tasty recipes with a couple of exotic ingredients - Confusing recipe instructions - Pre-measured ingredients like the spices and liquids were not for the exact amount for the recipe - Sloppy packaging; paper bags became soggy in transit

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OVERALL RATING: Blue Apron was one of the first meal kits to reach the market, and its initial success in attracting investors and subscribers allowed the company to have the lowest cost per serving and protein variety; the six weekly recipes include a beef, chicken, fish and vegetarian option. Overall, Blue Apron’s food was among the best and most innovative from the services I tried. The recipes are fun, relatively easy to follow, and included ingredients that an average chef may not have used before, like the verjus or verjuice, an acidic juice made from unripe grapes, crab-apples or other sour fruit. The Navarin-stew was the first recipe I prepared and it was one of the best of any meal kit I have tried. The other two dishes were solid additions, but were slightly flawed by some of the omitted recipe steps. One of the major flaws was the need for measuring spoons. The so-called “pre-measured” ingredients like spices and liquids had more than the recipe called for, which meant more dirty utensils to clean. For more information, visit blueapron.com.


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HELLOFRESH COST: • Classic Plan: $59.94/$79.92/$99.90 ($9.99 per meal) for three/ four/five meals for two people • Classic Plan: $119.88 ($9.99 per meal) for three meals for four people • Veggie Plan: $59.94/$119.88 ($9.99 per meal) for three meals for two/four people • Family Plan: $69.92/$104.88 ($8.74 per meal) for two/three meals for four people • Free shipping RECIPES I TRIED: 1. Shrimp Saganaki with Olive Tomato Sauce over Israeli Couscous 2. Chicken Lo Mein with Carrots and Green Beans 3. Pistachio-Crusted Chicken with Quinoa and Chopped Cucumber Jalapeno Salad 4. Sesame Beef Tacos with Quick-Pickled Veggies and Spicy Crema

Photo courtesy of HelloFresh

OVERALL RATING: HelloFresh allows home cooks to select from eight meals (premium options have a small surcharge). Meal portions were ample and provided two people enough food for one-and-a-half servings. Every meal was easily prepared and cooked within 35 minutes. Packaging was very organized and most of the plastic bags and bottles can be reused. However, I was frustrated with a couple of the meals, including the Chicken Lo Mein, which basically consisted of cutting vegetables in novel shapes and stir frying them in the pre-measured sauces (no technical prep needed). There was a clear quantity over quality in both the food and ingredients. For more information, visit hellofresh.com.


Something For Everyone.

PROS (+) & CONS (-): + Fast prep and cooking times + Organized packaging + Healthy sized portions + Lowest cost per serving (Tied with Blue Apron) + Clear calorie information - Recipes that are not challenging - Quantity over quality

HelloFresh's Family Box.


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EAT THE MEAL KITS EXPERIENCE continued from previous page

PLATED COST: • Two servings per night: $47.80/$71.70/$95.60 ($11.95 per

meal) for two/three/four meals • Three servings per night: $59.70/$89.55/$119.40 ($9.95 per meal) for two/three/four meals • Four servings per night: $79.60/$119.40/$159.20 ($9.95 per meal) for two/three/four meals • Free shipping RECIPES I TRIED: 1. Cheesy Beef Enchiladas with Avocado, Spinach and Black Beans 2. Chicken Tikka Masala with Garlicky Spinach and Naan 3. Pork and Chive Burgers with Sriracha Aioli and Kimchi Slaw

PROS (+) & CONS (-): + Pork and Chive Burger recipe was the only pro - Recipes lacked flavor - Basic recipes - Expensive cost per serving - Questionable ingredient freshness OVERALL RATING: The Plated meals were a huge disappointment. Straight away, I could tell that they were not going to provide enough food and were not as enjoyable to cook compared to HelloFresh and Blue Apron. Even the dish names didn’t excite, which should have been a red flag. The only redeeming dish in the kit was the Pork and Chive Burgers; with so few ingredients, the burgers came out juicy, flavorful and tender. Thankfully, I didn’t pay full price for my first kit since most meal delivery services provide massive incentives for first-time subscribers. For more information, visit plated.com.

PURPLE CARROT COST: • One-two persons: $67.98 ($11.33 per plate) for three meals per week • Three-four persons: $74 ($9.25 per plate) for two meals per week • One-two persons: (high performance meals): $78 ($13 per plate) for three meals per week • Free shipping

PROS (+) & CONS (-): + Creative vegan dishes + Large portions + Clear calorie information + Quick prep - Courier delivery - Cancelling a delivery must be done more than a week in advance - High cost per serving OVERALL RATING: Purple Carrot’s meal kits are centered around plant-based proteins and ingredients. The portion size for the two-person meal kit fed at least three, and the overall taste was decent. Cost per serving was a bit high, especially since there are no animal-based proteins. Recipes were easy to follow, and written well enough, but keep an eye on things. While making the flatbread recipe, I found that the naan bread started burning only after a couple of minutes in the oven. Meals are sent by local courier on Tuesday and Wednesdays, depending on where you live. This was difficult to track compared to other major delivery services, which provide frequent updates. In addition, if you need to skip a week of deliveries, all the adjustments must be made on the Tuesday prior to the date your order is shipped, which can be difficult for some people. For more information, visit purplecarrot.com.

Photo courtesy of Purple Carrot

RECIPES I TRIED: 1. Sweet Pea Flatbread with Truffled Fingerling Potatoes & Kite Hill Ricotta 2. Vegetable Chow Mein with Baby Leeks & Miso Mustard Sauce 3. Blackened Tempeh Chopped Salad with Creamy Ranch & Crispy Tortillas

Vegan sweet pea flatbread meal from Purple Carrot.

These are just a sampling of the meal kits on the market. If you try one of the many out there, remember that there are dozens of discounts and coupons available online. Browse around for the best deal. I’d recommend trying at least two weeks’ worth of meal kits in order to give yourself a more holistic view of the service, especially since the first kit can be very generic to appeal to a wider audience. Most of all, please recycle or “upcycle” your plastic bags, containers, and ice packs. For more details, see Blue Apron’s blog at blueapron.com.


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PRESENTING SPONSOR: DuPont PLATINUM SPONSORS: The Archer Group Caspari McCormick Out & About


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A box of the made-to-order goodies offered by Duck Donuts. Photo courtesy of Duck Donuts

A Sweet Success How Duck Donuts went from unknown start-up to an East Coast essential that includes a prime location on Newark’s Main Street By Matt Moore


hen Robin Griffith got the call from Russ DiGilio about opening a donut shop together in the Outer Banks, he paused. “He said ‘donuts’ and I put the phone away from my ear and thought, ‘Donuts—do I wanna do donuts?’ I’ve done everything in food service but donuts,” Griffith laughs, while recalling that conversation of 12 years ago. Both Delaware County, Pa. natives, DiGilio and Griffith met in 1992 while working in the assisted-living business; DiGilio owned and operated several facilities nationally and Griffith owned a consulting company, working primarily in food service.

In 2005, DiGilio found the inspiration to venture in a new direction while vacationing in the Outer Banks with friends and family during Memorial Day weekend. “We were reminiscing about boardwalk-style, hole-in-thewall-type donuts that are made to order,” DiGilio says. “We realized that there were no donut shops at all in the Outer Banks at that time. So, we thought it would be fun to see if we could make a go with this.” From there, DiGilio says he and his wife worked to flesh out vital details, eventually deciding to name the company after the nearby town of Duck, N.C. ► JULY 2017 | OUTANDABOUTNOW.COM

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Photo courtesy of Duck Donuts

A SWEET SUCCESS continued from previous page

Russ DiGilio and Robin Griffith, founders of Duck Donuts.


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But as they were piecing together the fundamentals of the business, DiGilio says he realized he needed some help. “I am not a foodie,” he says, explaining why Griffith came to mind. “Robin worked for me and my management company— he was responsible for dining services for our seniors. So, I called him one day.” After Griffith agreed to come aboard, the two partnered and got right to work on building the business from the ground up, then moved on to establishing recipes. “I, being the foodie, ordered in products from manufacturers,” Griffith says, describing the varieties of mixes, icings and other ingredients needed to experiment. Since the business was still in its early stages, Griffith had to improvise and use the kitchen in his home in Fair Hill, Md. “At that point, I was operating at the office in my home. So I’d have 50 pounds of mix and 20- and 40-pound tubs of icing being delivered to my door,” he says, noting that he even bought a donut fryer. The experimentation soon moved to their first store in Kitty Hawk, where DiGilio and a few staff members they had hired were also testing recipes. “My wife kicked me and the operation out of the house because I had the whole place smelling like donuts,” Griffith says. After months of recipe trials and research, they settled on what would become their characteristic formula of made-to-order vanilla cake donuts, deep-fried and topped with various drizzles and dips—a process patrons are encouraged to watch. By 2007, they opened their first two stores in Kitty Hawk and Duck, to very little fanfare. “It was very slow. We didn’t make a dime for over two years,” Griffith says. “But I smelled it coming," he says, without noting the pun. Success did come—but not without a little work. Some patrons had to be persuaded.


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Photo courtesy of Duck Donuts

liveMUSIC every Thursday and Friday 7-10 Duck Donuts in Newark, one of more than 100 locations in 15 states.

“They’d walk in and they’d look for traditional rack donuts and we didn’t have any,” says Griffith. “Sometimes, they’d stand around and start to walk out and we’d have to catch them and convince them to come back.” Griffith says that, after trying a donut, “They’d walk out the door, make a left or a right, and we would sit there and count until the door flew open again.” And the doors kept flying open. Within a few years, Duck Donuts began to grow in popularity, ultimately earning what both Griffith and DiGilio describe as a “cult following” in the Outer Banks, then spreading throughout the East Coast and prompting the opening of their first franchise in Williamsburg, Va., in 2013. Today, there are more than 100 Duck Donuts in more than 15 states—reaching as far west as Texas, as far south as Florida and as far north as New York. Among those locations is Griffith’s own franchise in Newark, which he opened in July of 2015 after its predecessor, the Melt Down, folded months before. As a former Newark resident, Griffith knew that this real estate was not only prime, it was coveted. For more than four decades, the building was also home to the Post House—a northern Delaware staple. “I actually ate in the Post House the day before it closed and it was really sad,” he says. “I had gone and sat at that counter, on those stools, numerous times.” Once the space freed, Griffith made his move. “I just had a desire to, if the opportunity came up, to place one here where I lived,” he says. “I still, to this day, enjoy standing behind the counter in the Newark store and taking orders, talking to customers about how they found out about our concept.” Today the building houses the only Duck Donuts in the state, serving customizable donuts coated, topped and drizzled in maple icing, bacon pieces, hot fudge and more. The store also boasts new collaborations with Breyers ice cream on donut sundaes and unique creations like the OBX Breakfast Sandwich Donut—bacon, egg and cheese between two donuts, topped with maple drizzle and chopped bacon. In 2015, while DiGilio opened corporate offices in Mechanicsburg, Pa., Griffith retired as the franchise’s president to devote full time to the Newark location. Now, 10 years after breaking ground on their first store in 2007, DiGilio and Griffith are proud of what they have achieved and optimistic about the future. “From day one, we said that this should be a fun thing—both for the people who come to the store and for us,” Griffith says. “From day one, it has been fun.”

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Tasty things worth knowing Compiled by David Ferguson



Party A PartyPlanning Planning Destination for Destination Summer 2017!

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ummer and seafood go together, and that means more seafood options are popping up around town. Trolley Square Oyster House in Wilmington has rolled out an early Happy Hour on Fridays starting at noon with specials ending at 6 p.m. Start your party off right with and then starting again at 10 p.m. Specials special Premier savings! on back » include a Bloody Coupon Mary bar, buck-a-shuck oysters, and a late night bites menu complete withPlanning lobster-crab guacamole. Wilmington’s Party Guide Columbus Inn has a BBQ and Crab Feast on the last Thursday of every month throughout When planning any party – it can easily be 2052 is Limestone overwhelming! Knowing yourThe numbers keyisand the summer. feast $50Road per person and Wilmington, a good rule of thumb is to assume two to three DE 19808 drinks per person for aall cocktail and one includes youhourcan eat crab and a variety (302)events. 996-9463 additional drink per person for extended of barbecue options. Harry’s Savoy Grill on Example Wedding with 100 people: www.PremierWineSpirits.com Naamans Road is offering a Tuesday night • 10 bottles of vodka • 6 bottles of gin and rum summer special through Labor Day featuring • 4 bottles of scotch • 2 bottles each of whiskey, bourbon, tequila and Trip Sec a 1½-pound whole Maine lobster. For more • 2 bottles of vermouth • Have on hand 2 cases of beer, 3 to 4 cases of information and full you menuwant. options, check Wines white wine and 2 to 3 cases of red wine • Three cases (36 bottles of Champagne) Service you deserve. trolleysquareoysterhouse.com, columbusinn. Wine Servings: net, and harryshospitalitygroup.com.

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new restaurant, Bull Bay Caribbean Cuisine, opened in Wilmington last month at 900 N. Orange St., Jamaican cuisine and culture influence the restaurant's dishes, which included jerk chicken, coconut rice and shrimp and grits. The drink menu includes a full bar, beer, wine, and a variety of house-made specialty cocktails. Bull Bay is open from 11 a.m. to 11 p.m., Monday through Saturday and on Sundays from 11 a.m. to 6 p.m. Lunch and dinner are served every day and brunch is served on weekends. For more information, go to facebook.com/bullbaycuisine.

Wines you want. Service you deserve.

n Saturday, July 22, from 10 a.m. to 3 p.m., the Wilmington & Western Railroad will host a summer food festival at Greenbank Station, 2201 Newport Gap Pike, Wilmington. A vintage steam locomotive will take guests and their families on a 45-minute roundtrip ride through Red Clay Valley. After the trip, a variety of food trucks will be at the Greenbank Station to offer delicious bites for all. Trains depart at 10:30 and 11:30 a.m. and at 1, 2, and 3 p.m. Tickets are $12 for adults, $11 for seniors (60 and older), $6 for children (2-12 years of age). The event is free for children under 2. More information and a finalized list of participating food trucks can be found at wwrr.com/events/summerfest.



n Thursday, July 13, the second event of the Music at the Mill Summer Concert Series takes place at Abbott’s Mill Nature Center in Milford. Beer will be provided by Dogfish Head, a Hammock Hangout will be sponsored by REI, and there will be lawn games, food, and live music. Po’ Boy Creole & Fresh Catch food truck will be on hand with dishes such as bayou shrimp, lump crab cakes, crawfish po’ boys and blackened catfish. The 6 to 7:30 p.m. event is free. The center is at 15411 Abbotts Pond Rd., Milford. Visit delawarenaturesociety.org for more information.



he Big Fish Restaurant Group, which operates Wilmington restaurants Big Fish Grill (Riverfront), Trolley Oyster House and Bella Coast as well as eateries at the Delaware beaches and Pennsylvania, has acquired Wilmington landmarks Mikimotos and Washington Street Ale House from the estate of deceased Wilmington restaurateur Darius Mansoory. No name changes are planned and the restaurants will remain open while renovations are being made.

Party Planning Destination

750 ml = 5servings 750 ml sparkling wine = 8 servings 1 case (12 750 ml bottles) = 60 servings 1.5 L (Magnum) = 10 Servings

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Only Serving Beer AND Wine? Always plan on 60% for Wine and 40% for Beer.

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o r e h




Anthony Easterling City of Wilmington Police Department

July 2017 • #inWilm

4th of July Celebration July 4

Wednesdays thru September 13

Bike & Hike

Summer Concert Series

Wilmington Pirate Festival

Family Fun Night w/ WSTW

Hoochi Coochi

Free Reign Hip Hop Festival

You’ve Got Red on You July 14-July 22

Craig Colorusso: Sound & Light July 14-July 23

Delaware Shakespeare Festival July 14-July 30

Ladybug Music Festival

John Mulaney: Kid Gorgeous

Cowboy Monkey Rodeo

People’s Festival w/ The Wailers July 29

July 14

Basil Restaurant

Shady Grove Music Festival 2 for specials July 15

July 14-July 16

July 20 & July 21

Thursdays thru August 31

July 23

July 8

July 24 & July 25

July 12

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CELEBRATION Tuesday, July 4th, 2017 Tubman-Garrett Park - Riverfront - Wilmington

6pm start • Fireworks at Dusk FREE ADMISSION! - Bring your own picnic

Music • Food • Vendors • Performance Art Public art display: Unwavering Courage in the Pursuit of Freedom

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AUGUST 4th-6th 2017











SIDE STAGE: 6:15 & 8PM (Two 30-Minute Sets) DR HARMONICA & ROCKET 88



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B S A ’ C E K! H S




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1. Amtrak Station 2. Opera Delaware Studios/City Theater Co. 3. Wilmington Youth Rowing Assn., WYRA.ORG 4. Tubman-Garrett Riverfront Park 5. Residences at Christina Landing 6. Harry’s Seafood Grill / Riverfront Market, HARRYS-SAVOY.COM 7. Delaware Theatre Co., DELAWARETHEATRE.ORG 8. FireStone Roasting House, FIRESTONERIVERFRONT.COM 9. Cosi at the Barclays Crescent Building, GETCOSI.COM 10. Hare Pavilion/Riverwalk 11. AAA Mid-Atlantic Travel Center, AAAMIDATLANTIC.COM 12. The Delaware Contemporary, DECONTEMPORARY.ORG

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13. Justison Landing, Currie Hair, Skin & Nails, CURRIEDAYSPA.COM Veritas Wine & Spirits, VERITASWINESHOP.COM Starbucks on the Riverfront 14. Del Pez Mexican Gastropub, DELPEZMEXICANPUB.COM Goju Training Center, GOJUROBICS.COM 15. Delaware Children’s Museum, DELAWARECHILDRENSMUSEUM.ORG Riverwalk Mini Golf, RIVERWALKMINIGOLF.COM 16. Joe’s Crab Shack, JOESCRABSHACK.COM 17. Iron Hill Brewery & Restaurant, IRONHILLBREWERY.COM 18. Public Docks 19. Big Fish Grill, BIGFISHRIVERFRONT.COM

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Visit RiverfrontWilm.com for info on events happening at the Riverfront! 20. Frawley Stadium, BLUEROCKS.COM Delaware Sports Museum & Hall of Fame 21. Chase Center on the Riverfront, CENTERONTHERIVERFRONT.COM 22. Dravo Plaza & Dock 23. Shipyard Center Planet Fitness, PLANETFITNESS.COM 24. Timothy’s Restaurant, TIMOTHYSONTHERIVERFRONT.COM Molly’s Old Fashioned Ice Cream, MOLLYSICECREAM.COM Ubon Thai Restaurant 25. Wilmington Rowing Center, WILMINGTONROWING.ORG 26. Russell W. Peterson Urban Wildlife Refuge/ DuPont Environmental Education Center, DUPONTEEC.ORG

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27 Riverfront Commuter Lot, RIVERFRONTWILM.COM/PARKING 28. Penn Cinema Riverfront IMAX, PENNCINEMARIVERFRONT.COM 29. CrossFit Riverfront, CFRIVERFRONT.COM 30. The Residences at Harlan Flats, HARLANFLATS.THERESIDENCES.NET 31. Altitude Trampoline Park, ALTITUDEWILMINGTON.COM 32. The Westin Wilmington, WESTINWILMINGTON.COM River Rock Kitchen, RIVERROCKKITCHEN.COM 33. Delaware Humane Association, DEHUMANE.ORG 34. Kalmar Nyckel Shipyard/Fort Christina Park, KALMARNYCKEL.ORG Photo by Joe del Tufo

6/22/17 6:30 PM





2518 West 4th St. • Wilmington, DE

(302) 658-5077


Your dog’s life just got better!

daycare • boarding • spa



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SIP. SAMPLE. SHOP. STROLL. 3rd Annual Celebration of All Things Trolley

Beer, Wine & Spirit Tastings * Small Plates * Sidewalk Sale Street Entertainers * Live Music * Games & Prizes

Saturday, Sept. 30 * 1-5pm * FREE Admission

Party 2017 with the Best! Best of Delaware Party!


Visit BestofDE.com for tickets and information. Get tickets early and SAVE!


Music by:


August 10



Presented by:

Boys & Girls Clubs of Delaware Big Brothers Big Sisters of Delware

Custom sponsorships available at a variety of price points. For information, call 302.504.1326



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6/23/17 10:05 AM



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Here's what's pouring Compiled by David Ferguson


very Thursday from 5 to 7 p.m. until Sept. 14, the Delaware Art Museum will host an evening happy hour on the Museum’s back terrace or in the Thronson Café (weather permitting). Food and drink options will be provided by Toscana. Guests are encouraged to tour the museum’s many exhibits before or after the happy hour or enjoy live music provided by local musician Seth Tillman on July 6 and 13. On July 27, the museum will have a Happy Hour Game Night with a variety of outdoor games, including cornhole and Jenga. The DAM is located at 2301 Kentmere Parkway in Wilmington. For more information on the Summer Happy Hours and upcoming events, check visit delart.org.


he partners of the Elsmere-based law office of Doroshow, Pasquale, Krawitz and Bhaya (DPLaw) opened a legal themed café in June. Legal Grounds Café is located in a suite below the DPLaw office in the famous clock tower building at 1208 Kirkwood Highway. The café aims to satisfy the coffee desires of the firm’s clients while offering the public a relaxing environment. With drink and food items named after legal terms such as “Hot Bench Espresso” and “All Rise Muffins,” the café is a fun twist on classic beverage and snack options. Legal Grounds Café will be open Monday through Friday, 6:30 a.m.-3 p.m., Saturday 8 a.m.-2 p.m.



n partnership with the Office of the Alcoholic Beverage Control Commissioner and Delaware Alcohol and Tobacco Enforcement, the Delaware Restaurant Association has developed an online course for servers and service industry workers to become certified in handling, selling and distributing alcohol in their workplace. With nearly 10 percent of the state’s workforce in the service industry and many employees having to be certified in order to work, the online training course is expected to be very popular. More information can be found at delawarerestaurant.org.



eavy Seas Beer from Baltimore is commandeering Wilmington’s Riverboat Queen on Friday, July 14, from 6 to 9 p.m. for a beer-inspired cruise along the Christina River. The evening will feature Heavy Seas brews, including the Smooth Sail Summer Ale, Loose Cannon IPA and TropiCannon Citrus IPA. The 21-andolder cruise will be $60 and includes cocktail party cuisine, live music, and beer. The Riverboat Queen is docked at 815 Justison St., #D in Wilmington. For tickets and more information visit wilmwaterattractions.com.



n May, Dogfish Head released a new edition to its spirits collection, a bottled cocktail called Sonic Archeology. DFH collaborated with Sony Music to create the cocktail, which was inspired by the musical expressions of the Roaring Twenties. The cocktail is a representation of Prohibition style cocktails, with that signature off-center bite that DFH is known for. It’s a blend of DFH spirits, whiskey, rum and apple brandy with lime and pomegranate juices, which delivers a unique drinking experience. DFH also has a new beer release this month: Lupu-Luau, a coconut IPA brewed with toasted coconuts, hops, and coconut water. A release party will take place at the DFH Milton brewery on Friday, July 7, from 4:30-7 p.m. and from 4:30 – 11:30 p.m. at the new DFH Brewing & Eats in Rehoboth. Hawaiian shirts are encouraged and entrance is free. DFH Brewery is located at 6 Cannery Village Center, Milton, and DFH Brewing & Eats is at 320 Rehoboth Ave., Rehoboth Beach. For more information, check out the events page at dogfish.com.



SP Brewing Co. released a new beer last month: Baby Kerri, a barrel aged stout with an ABV of 6.5 percent, available in both bottle and draft. 2SP took its American stout, Baby Bob, and aged it in American oak barrels with Nebbiolo grapes for six months. The result was Baby Kerri. 2SP Brewing also released one of the company’s brews in cans last month. The 2SPils, for the first time is now available in cans and will be available all year long. More about 2SP Brewing and its beers can be found at 2spbrewing.com. JULY 2017 | OUTANDABOUTNOW.COM

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6/26/17 9:53 AM

821 N. Market St., Wilmington, DE 19801 302.482.3333 • ChelseaTavern.com

Mon., July 24th ONLY! 11:30am - 1am At Ernest & Scott and Chelsea Tavern

Buy One Gift Card Get One FREE! No limitations! Any denomination! Any Amount! In-store purchase only! May NOT be used on day of purchase


Free entrées

for the entire month, every day 5pm - 9pm, in the dining room! (not valid before grand opera or rodney playhouse show nights. May not be combined with any other coupons, offers or specials)

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


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6/23/17 1:36 PM



Hang out with us at the NEW

Photo O&A

1709 Lovering Ave Wilmington (302) 655-3689 Gallucios-de.com


Dead Presidents bartender Chris Murphy (left) and owner Brian Raughley celebrate making it into the second round of the Guinness Perfect Pour Regional competition in Atlantic City last month.

Half-Price Burgers 11am-8pm


Live Jazz Series 8-11pm

Happy Hour

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

Friendly competition in Atlantic City On June 5, dozens of bartenders from New Jersey, Pennsylvania and Delaware descended upon the Ri Ri Irish Pub at the Tropicana Atlantic City to answer a question that has been asked again and again through the ages: “What area pub pours the best pint of Guinness?” To answer the question, Guinness held dozens of Perfect Pour competitions among hundreds of participating bars in municipalities throughout the Tri-State region. The winner and runner-up in each competition qualified for the June 5 Regional Finals. “It's a great way to infuse the importance of Guinness quality and legacy, with some fun healthy competition among the top Guinness accounts in the Tri-State,” says Dustin Davis, OnPremise sales manager for Standard Distributing, the company that distributes Guinness in Delaware. Guinness is perhaps the only brewery in the world that encourages a specific six-step procedure for pouring its product. All six steps were factors in the Perfect Pour competition. Locally, competition ran from February through March 17. After all the pints had been poured and downed, Dead Presidents Pub in Wilmington was declared the Champion of the Perfect Pour, with Klondike Kate’s earning Runner-Up, and bartenders from both establishments went to the Regionals. As it turned out, Fritz Ablao of Kate’s and Chris Murphy of Dead Presidents would go head-to-head in the first round, with Murphy edging out Ablao to advance to the second round. In a later match-up, Dead Presidents owner Brian Raughley also advanced after defeating a bartender from New Jersey. From there the competition got noticeably tougher. Neither Raughley nor Murphy would advance to the Final Four, which saw the hosting bar, Ri Ri Irish Pub, named the ultimate champion. If it was a case of home-field advantage, no one was complaining. With the Guinness flowing freely from tap handles and grins on the faces of competing bartenders, one would have thought this was a party among longtime friends. It was a lively atmosphere from start to finish, an Irish grudge match in which, at the end of the day, everyone won. —O&A

Sunday Family-Style Pasta Dinners Feeds Four. Eat In or Take Out. Starting at $35




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www.BrewersOutlet202.com Route 202 – One Mile N. of DE/PA Line Mon–Sat 9–9, Sun 10–5 • 610-459-8228


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6/26/17 10:29 AM


2. 4.

3. 5.


1. Photos by Joe del Tufo 1. Firefly Music Festival returned to The Woodlands of Dover June 15-18 for the 6th consecutive year.


2. Chance the Rapper perfomed one of the most-loved sets of the weekend. 3. Vocalist Josh Ostrander of Mondo Cosmo, belting out a tune, is originally from Philadelphia. 4. A quirky Jared Leto of Thirty Seconds To Mars keeping the crowd entertained. 5. DJ Jazzy Jeff, i.e. Jeffrey Allen Townes, dropping the beats. 6. Singer-songwriter Maggie Rogers hails from Easton, Md. 7. Approximately 90,000 fans were drawn to the festival this year, where more than 125 bands performed.


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13. 8. The Shins’ lead vocalist James Mercer. 9. Busta Rhymes—Trevor George Smith Jr.—doing what he does best. 10. Firefly 2018 will be back June 14-17.

11. Kesha rocking out on the Lawn Stage on Saturday night. 12. Weezer played crowd favorites from their longstanding 25-year music career. 13. Headliner Bob Dylan serenaded the audience with classic hits.

14. 15.

14. Headliner The Weeknd (Abel Makkonen Tesfaye) engaging fans. 15. Bassist for Brooklyn-based trio Sunflower Bean Julia Cumming.


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6/22/17 6:41 PM



Entertainment Schedule EVERY MONDAY: Showtime Trivia EVERY TUESDAY: DJ Willoughby EVERY THURSDAY: Karaoke w/ The Vigilantes

FRIDAYS: 7/7 Perception 7/14 Noxx 7/21 Backlash 7/28 Vigilantes

Join Us!

SATURDAYS: 7/1 Photoshop Hotties 7/8 The Thieves 7/15 Weekend Warriors 7/22 Brixton Saint 7/29 Eleanor and Roosevelts


Newark Food & Brew Festival • Sat. July 22, Noon-9pm • Featuring Founders Brewery and The Mardels 4-8pm COME ENJOY THE LARGEST DECKS IN NEWARK! MONDAYS ½ Price Appetizers (5pm-12am)

TUESDAYS ½ Price Burgers ALL DAY! $4 Double LIT’s

WEDNESDAYS - MEXICAN NIGHT! ½ Price Nachos & Quesadillas ALL DAY! $3 Coronas & Margaritas • $2 Tacos $15.99 9oz NY Strip Steak All Day

302.369.9414 | 108 West Main Street, Newark | www.deerparktavern.com

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


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6/23/17 12:49 PM


Michael Grozier, Live Nation’s executive vice president of clubs and theaters, addressed the crowd gathered in front of the The Queen during a soft-opening ceremony June 14. Photo Joe del Tufo

CHANGING OF THE GUARD Delaware leaders help welcome world’s largest producer of live music concerts to Wilmington By Michelle Kramer-Fitzgerald


ylan, Bowie, Sam Cooke and Sheryl Crow all sang about change—the need for it, the inevitability of it, how it will “do you good.” Now, an exciting change has come to Wilmington with The Queen’s new caretakers, Live Nation, a live-events company based in Beverly Hills, Calif., whose website boasts that “somewhere in the world, there is a Live Nation event every 20 minutes.” On June 14, a healthy mix of musicians, music fans, neighbors, politicians, non-profits and business leaders crowded the 500 block of Market Street to help welcome the new owners. Celebratory sounds from the Wild Bohemians brass band filled the air and three stoic “British guards” stood at attention onstage. (I caught Gov. John Carney trying to converse with one of the guards, to little avail, as she embraced her role.) The excitement was palpable, especially after an enthusiastic welcome from Buccini/Pollin Group Co-President Chris Buccini and rousing words Gov.Photo Carney and Wilmington Mayor ▲ Hotfrom Breakfast! Joe del Tufo

Mike Purzycki. Live Nation’s executive vice president for clubs and theaters, Michael Grozier, then stepped to the podium, channeling the Pointer Sisters with his first words to Wilmington. “I’m so excited, and I just can’t hide it!” he shouted. Live Nation’s Regional President Geoff Gordon (who previously oversaw bookings at Wilmington’s own Kahunaville) joined him to launch a gigantic burst of confetti onto Market Street and usher in a new chapter for The Queen and her city. “The bones of this building are just fantastic,” Grozier said when I asked about his first walk-through. “And we feel that we’ve got the resources that can build upon that.” Inside, most of the grand edifice will remain, as will a few familiar faces (e.g., former World Cafe Live talent buyer Christiana LaBuz has moved to the Live Nation team to continue in that role), but there’s also plenty evidence of what will be built with Live Nation’s “toolbox.” ► JULY 2017 | OUTANDABOUTNOW.COM

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6/23/17 3:11 PM



TAVERN & GRILL Watch Phillies Games At The Bar All Weekend

On Our 8 Large-screen HD TV’s $3 Miller Lite Drafts & $1 Off Craft Beer Drafts During The Games!

HAPPY HOUR! Mon-Fri • 3-6pm in the Bar

$6.50 Burgers $6 Buffalo Mac $5 Mozzarella Pizza $1 Off Drafts $5 Crushes $5 House Wine $1 Off Domestic Bottles



Photo Joe del Tufo

CHANGING OF THE GUARD AT THE QUEEN continued from previous page

Gathering at the soft opening were (L to R): Jazzi Hall, operations supervisor for The Queen; new General Manager Trenton Banks; Jason Bray, Live Nation Philadelphia Market general manager, and Angela Depersia, operations manager for the Queen.


Guests were greeted by sleek architectural renderings of the new front bar and box office, which Buccini hopes to have completed by Thanksgiving. Walls and hallways were adorned with large music/pop culture-inspired, neon-tinged installations by artists Louis St. Lewis and Nate Sheaffer. Posters touted some of the shows that have already been booked, including Cheap Trick, The Alarm and comedian Jim Breuer as well as longtime local favorites Ben LeRoy and The Snap and Montana Wildaxe. “From a talent perspective, our plan is to bring in a mix spanning all genres,” said Jon Hampton, Live Nation’s senior vice president for talent. “I expect us to book close to 100 shows annually, keeping the venue active and ensuring the calendar offers something for everyone.” Grozier concurred: “We hope to bring over 100,000 people downtown for the best in international, national, regional and local talent—in all forms for all members of the community.” It seems that our new neighbor wants to celebrate the local scene as much as endorse Wilmington as a place to draw big-name acts. “The level of financial, social and emotional investment in this city is amazing,” Grozier said, noting the enthusiasm he’s seen from surrounding businesses and residents alike. “We want to be sure to honor that.” Community engagement will surely be part of the responsibilities of Trenton Banks, the new general manager of The Queen. Banks—now a downtown Wilmingtonian along with wife Jaclyn and their two young sons—has been busy discovering the surroundings of his new gig. “We’ve definitely been exploring,” he said. They’ve traveled along Market Street, down to the Riverfront, and have made visits to La Fia and Chelsea Tavern. “As a [new] Wilmington resident, I’m excited to meet fellow residents and support neighboring businesses,” Banks said. He seems enamored with his new venue and what it offers. “It’s such a gorgeous, spacious building, the possibilities are endless,” he said. “There is underutilized space; we’ll look at how best to serve the needs of the community as we get up and running.” Banks and Live Nation have plans for concerts, special events and local nights. He noted the addition of the bar inside the corner of 5th and Market, which he envisions as a great enhancement to the neighborhood on both show and off nights, since it will be accessible to both concertgoers and the public.


Banks said that Live Nation’s involvement will encompass the larger community. “We’re 100 percent committed to supporting and advocating for local arts and community initiatives, and plan to be an active partner,” he said. In fact, at the June 14 event, the team confirmed Saturday, March 3, as the return of Shine a Light, the annual fundraising concert for the Light Up the Queen Foundation. Banks also announced a July 23 job fair for local staffing at all levels. Asked how the community can support in return, he said, “We only ask that you come out to shows, embrace live music and give us your feedback and ideas so we can work to deliver a world-class venue in the heart of Wilmington.” Buccini/Pollin Group’s overall vision for The Queen seems to align well with Live Nation’s plans. “Our goal is to fully maximize this space and the music experience in downtown Wilmington, but also to create a more varied talent base—everything from music to comedy,” said Buccini. “Live Nation has the ability to make that happen for us.” Smiling, he added, “Wilmington is growing up.” Later, I walked back to my car at 6th and Shipley and noticed a band of blue confetti had migrated there. I smiled myself, hoping it was a symbol of the burgeoning excitement, liveliness and transformation that will benefit all parts of Wilmington.


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AT T E N T I O N !

A R E A B A N D S & LO C A L M U S I C FA N S !


Delaware’s Biggest Original Band Competition


11 “This One Goes To Eleven!”


MONDAY, JULY 10, 5pm

Last Year’s Champion

THE SUSQUEHANNA FLOODS Pictured with a Magic Hat Guitar

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• Live Competitions Held on Fridays in August • Finals: Saturday, October 14, live @ the baby grand • Participating Venues: 1984, Ernest & Scott Taproom, • Halligan Bar, and Kelly’s Logan House

6/23/17 2:51 PM

JULY MUSIC at Kelly’s Logan House

Look for these great bands upstairs!

FRIDAY, 7/07

Mike DiEleuterio - 6 p.m. (Tiki Bar) Ladybug Festival Preview Show - 9 p.m.


Brent Christopher - 3 p.m. (Tiki Bar) DJ - 9 p.m. (Tiki Bar)

FRIDAY, 7/14

Lyric Drive - 6 p.m. (Tiki Bar) Gin Fizz Love - 10 p.m.


Side Piece - 9 p.m. (Tiki Bar) Special Delivery - 10 p.m.

FRIDAY, 7/21

Hall & Spadola - 6 p.m. (Tiki Bar) Poor Yorick - 10 p.m.


Chris Huff - 3 p.m. (Tiki Bar) DJ - 9 p.m. (Tiki Bar)

FRIDAY, 7/28

Rob Lipkin - 6 p.m. (Tiki Bar) The Joe Trainor Trio - 10 p.m.


Lyric Drive - 9 p.m. (Tiki Bar) 1701 Delaware Ave. Wilmington, DE 19806 (302) 652-9493



TUNED IN Not-to-be-missed music news MEGA COOL ALBUM COMING SOON

Wilmington musicians making up the indie rock/ alternative band MEGA— Tyler Halloway (drums), Chris Maloney (vocals), Allan McKinley (bass) and Phil Matarese (guitars, keyboards, vocals)—have released one single and aim to put out a new album in early September, The Valley Spirit Never Dies. The record was primarily recorded with the help of Nick Krill of The Spinto Band and Teen Men at Dr. Dog’s studio in Clifton Heights, Pa. Additional work was done in home studios around Wilmington and surrounding areas. “We started working on the record in late 2014 and chipped away as time and budget permitted,” says Matarese. “It’s a record about change. You know, life is constantly changing and that can be both fun and exciting and scary and sad. I guess bittersweet is the word that often describes big changes, and all of those feelings often co-present. I tried to work with that in the way the lyrics and music were arranged. The love songs sound like break-up songs, the songs about changes and loss sound upbeat, the songs about confusion sound less musically predictable.” Matarese was listening to the band Girls and Pet Sounds by The Beach Boys when he wrote most of the material and he thinks some of that rubbed off too, both in some of the surf rock sounds and in the vocal harmony arrangements. The band members hadn’t really played together much prior to going into the studio. “It was also cool to work on recordings first,” Matarese says. “The band sorta developed around the recordings, in the recording process, rather than gigging the material then recording it. I love that because it opens you up to what the song can be in the studio and forces you to re-think the material when it’s time play it live.” Matarese has worked with Maloney, who wrote two of the songs, sings lead on one, and does vocal harmonies, for years. “He was an integral part of the writing process,” says Matarese. “I had played with the other guys a good deal in the past and in other projects, but the recording of these tunes was the way this band really came together. It was cool to start a project with the bar set high but no real expectations of how we get to ‘the best versions ever’ of a given song. Many of the tunes had only been rehearsed once or twice before recording them.” For more, visit mega.bandcamp.com.

Bands and times subject to change.


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Photo courtesy of Gable Music Ventures


The Ladybug Festival, the annual downtown Wilmington event that celebrates women in music, is expanding from one to two days this year—Thursday and Friday, July 20-21. The free festival, held in the Lower Market Street (LOMA) area downtown, will feature more than 70 artists, including headliner Larkin Poe and returning favorites Jenny Leigh and Nadjah Nicole, June Divided, HALO Quartet, Angela Sheik and more. Newcomers, including 12-year-old hip-hop artist, actress and model Nýa-Jolie Walters, will take the stage. The festival was created in 2012 by Gable Music Ventures as a block party for the residents of the 2nd & Loma neighborhood in downtown Wilmington. The first festival drew an estimated 300 people, and by last year, the number had risen to approximately 7,000. This year’s crowd is expected to exceed that. For more, go to theladybugfestival.com.


Now that Grain Craft Bar + Kitchen has three locations—with two more added this spring and summer in Kennett Square, Pa., and in Bear along the C&D Canal, in addition to the brand’s existing Main Street, Newark, location – music is sure to dominate, since it has played such a vital role at the original location. Located in the newly renovated Summit North Marina on the C&D Canal, Grain H20 can be reached by car, boat or even bike—along the Mike Castle Bike trail. Live music—almost always al fresco—is played Wednesdays through Sundays. Wednesdays and Thursdays music starts at 7 p.m., Fridays at 4 and 8:30 p.m., Saturdays at 2 and 8:30 p.m., and Sundays at 2 p.m. Also, catch live acoustic music from local and regional artists at Grain KSQ (Kennett Square) Thursdays through Sundays. And, of course, live music at the original location is Wednesday through Sunday. Call individual locations for additional hours. For more, go to meetatgrain.com.


Live Nation hosts one of its first major shows at The Queen on Wednesday, July 12, with its Radio 104.5-presented concert featuring New Found Glory. The show starts at 7 p.m. The rock band from Coral Springs, Fla., formed in 1997, is going strong with a lengthy recording career, including nine studio albums, one live album, two EPs and three cover albums. The band released a full-length album, Makes Me Sick, in April, and just finished a 20th anniversary tour. Get tickets to The Queen show at livenation.com.


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6/23/17 12:48 PM


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6/23/17 4:06 PM


The Beguiled


STARS µµµµµ

Nicole Kidman is Miss Farnsworth in the atmospheric thriller The Beguiled. Photo Ben Rothstein, Focus Features

THE BEGUILED: BEFUDDLING Remake of Southern Gothic thriller is star-powered yet disappointing By Mark Fields


hen Sofia Coppola, the daring writer-director behind The Virgin Suicides, Lost in Translation, and Marie Antoinette, decided to remake the 1971 Southern Gothic thriller The Beguiled, one would reasonably assume that she had something fresh to say with the story. I am sad to report that, despite a rather star-powered cast that includes Colin Farrell, Nicole Kidman, Kirsten Dunst and Elle Fanning, this pointless remount wastes that talent, as well as that of Ms. Coppola, in a beautifully photographed yet empty movie. Set in a rural Virginia girls’ school in the waning days of the Civil War, The Beguiled focuses on a group of lonely, isolated, and understandably frightened women scratching out an existence amid desolation and constant peril. Into this feverish environment comes John McBurney (Farrell, in a role originated by Clint Eastwood), a badly wounded Union soldier who has fled the front lines, which are just miles away. The women take him in and tend to his injuries, mindful of the potential threat he represents to their cloistered community.

Indeed, McBurney’s very presence soon has an unsettling effect on the household. For the younger girls in the school, he is simply a curiosity. But the stern headmistress, Miss Farnsworth (Kidman), sees McBurney as the enemy, while also being compelled to display her ingrained Southern hospitality. For Edwina (Durst), the spinsterish teacher, the soldier represents a possible escape from her stultifying life. And for sexually-hungry teen Alicia (Fanning), he is an object of conquest. Needless to say, there are a lot of warring emotions and motivations at play. The problem, from a cinematic perspective, is that all of this feels disappointingly rote. The female characters have no real interior lives; they are types designed to create an atmosphere of rivalry and suspicion. Similarly, there are no convincing nor consistent motives for McBurney’s actions either. The result is a story that merely goes through the motions, which detracts from the tension we as viewers are supposed to feel. ► JULY 2017 | OUTANDABOUTNOW.COM

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6/22/17 6:52 PM

Join us on July 19th for an Old Dominion Tap Takeover! Half-Price Happy Hour 4-7, 11-12pm


Monday-Saturday 4-7pm & 11pm-Midnight

Join Us For Brunch

Saturdays and Sundays As featured in

50 States of Brunch

WATCH THE BEGUILED: BEFUDDLING continued from previoius page

Coppola, who also wrote the screenplay, does herself and her film no favors with the torpid direction. The tense situations within the plantation house are interspersed with languid exterior shots, dripping with Spanish moss and a wispy blanket of Southern mist. It’s beautiful the first few times, but it quickly becomes almost laughable. The entire film has a feeling of paint-bynumbers: This is what a Civil War thriller is supposed to look like; this is how repressed women are supposed to behave; this is how a recovering soldier would act in such a situation. As such, it fails to connect the viewer to the characters or the material. The Beguiled, ultimately, is both airless and joyless, and a crushing disappointment given the talent involved.

Photo Clay Enos, DC Comics

801 N. Union St, Wilm • 302-654-9780 • 8thandUnion.com

Designed Around Fresh, Local and Seasonal Ingredients. Including Produce from Our Own Rooftop Garden!

Gal Gadot as Diana in Wonder Woman.


Open for Lunch: 11am Tuesday-Saturday Open for Brunch: 10:30am on Sundays

Available for Meetings & Corporate Events! 423 Baltimore Pike | Chadds Ford, PA 19317 | 610.388.7700 | thegablesatchaddsford.com

By contrast, the latest blockbuster superhero movie is a polished example of what confident filmmaking, even in familiar territory, feels like. Already a record-setting hit and a groundbreaking film for its female protagonist, Wonder Woman is fresh and spirited. Gal Gadot, an Israeli actress, brings a feminist idealism to the recognizable tropes of the superhero character. The World War I setting of the movie makes the stakes of the conflict more real and therefore more impactful. And Director Patty Jenkins keeps the action moving and emotionally grounded. A delight from beginning to end.


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6/23/17 11:59 AM


A packed theater at Penn Cinema for Movies On Tap with Bellefonte Brewing Company benefiting Autism Delaware. Photo Ryan Kennedy, Premier Wine & Spirits

Calling All Film and Beer Buffs Monthly Movies on Tap events offer brews and classic films. And best of all, 99 percent of ticket sales go to a nonprofit. By David Ferguson


ike brewing beer, some ideas take time to come together. Early last year Ryan Kennedy of Premier Wine & Spirits approached Penn Cinema and Out & About Magazine about partnering on a new concept. It was a special 21-and-older event series that soon became known as “Movies on Tap.” Kennedy’s idea was to bring together a local brewery, brewers and moviegoers for a night of fundraising fun. Since then, each MOT brewery has been tasked with picking a cult or classic film, such as Ghostbusters, The Princess Bride and Pulp Fiction. Before the film starts, guests get to sample many of the featured brewery’s beers and chat with the makers of the beer. Movie costumes, props and movie trivia games are also part of the evening, and an unlimited supply of popcorn is always on hand. More than one year later, the monthly event is still going strong. And the best part is, 99 percent of the evening's ticket sales go to a charity or nonprofit of the brewery's choosing.

As of last month, MOT had raised an impressive $28,270 for more than a dozen charities while attracting more than 1,700 paid attendees. Each event averages about 160. At its current rate, when the 2017 season ends, MOT will have raised a total of almost $50,000. “When the series started, attendance was low, and we used one of our 100-seat theaters,” says Tom Potter, General Manager at Penn Cinema. “Now we use one of our larger 300-seat theaters. I think people really like the idea of bringing back classic films and drinking beer for a good cause. Ryan and his team really know how to put on an event.” Fundraising events such as MOT play a crucial role in sustaining the life of nonprofit organizations. One of the organizations that has benefited most from MOT is the Food Bank of Delaware (FBD). So far, three Delaware-based Breweries (Mispillion River, Blue Earl and Dew Point) have chosen to donate ticket sales to the FBD. Together, they have raised more than $4,000. ► JULY 2017 | OUTANDABOUTNOW.COM

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6/23/17 11:23 AM

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6/23/17 11:24 AM



Photo Ryan Kennedy, Premier Wine & Spirits

Nemours Building 1007 N. Orange Street

June 30 - July 3

The Hero Ryan Kennedy of Premier Wine & Sprits (far left) and John Hoffman, owner of Dew Point Brewing Company (far right), award a check for $3150 to Mack Wathen and Larry Haas of the Food Bank of Delaware (both center).

Says Food Bank’s Larry Hass: “Nonprofits are always in search of creative fundraising events to engage their supporters and attract new friends while having a great time. Movies on Tap represents a partnership between multiple businesses to bring together a diverse group of people to the Riverfront in support of critical nonprofits.” Big name breweries like Dogfish Head and Iron Hill have stepped up to show their support. Dogfish Head closed out the 2016 season in December with a premier of National Lampoon's Christmas Vacation. The evening raised $6,300 for the Nature Society of Delaware. In April, Iron Hill Brewery used its film of choice as a way to get people to ditch work or class and catch an afternoon showing of Ferris Bueller's Day Off. Coupled with an evening showing, the event raised slightly less than $2,000 for Pink Boots Society— an organization that aims to educate and advance the careers of women in the beer industry “The best part of the campaign is following up with the charity, meeting them, and doing the check presentation, then telling that story to our attendees on a monthly basis,” says Kennedy. “The money raised goes to everything from hunger programs, education programs for inner-city youth, counseling, cancer research and beyond. It’s amazing what $20 can do for your community if everyone chips in. We are all in this together, so why not support the community we all live, work and play in —while having a little bit of fun?” This month, Victory Brewing Company, one of the largest and most popular craft breweries in the area, will host the event on Thursday, July 20, from 6:30 to 9 p.m. The featured film will be the ‘80s comedy Fast Times at Ridgemont High. Ninetynine percent of the evening's ticket sales will benefit the Ronald McDonald House Delaware. So the next time you’re thinking about heading to the theater to watch the Incredible Hulk smash through a wall, or cry while Ryan Gosling confesses his undying love, why not check out what film is up next for MOT? It may be an old favorite and the charity of the evening may be one that does a lot more for your community than any super hero or heartthrob ever could. Tickets are just $20 for a flight of beer, unlimited popcorn and, of course, the movie. For more information, check out the events page at facebook.com/PremierWineSpirits.

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6/23/17 3:13 PM

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6/23/17 10:30 AM


There are seven disc golf courses in New Castle County alone.

DISC GOLF: GIVE IT A SPIN Here’s a primer to get you started before you head to one of the seven courses in New Castle County By Rob Kalesse


rive by most state parks in Delaware and you’ll see basketball courts, baseball diamonds, tennis courts and soccer fields. But finding the spots where Frisbees fly takes a little more exploring. But disc golf courses are there—18 “ holes” made of steel poles holding chain-link baskets, awaiting anyone willing to give it a whirl, from experienced players to novices. New Castle County alone features seven courses, and more might be on the way. The nearly 100-year-old sport is seeing a renaissance in Delaware, with new courses popping up to complement those that have been here for a while. Some local pros (and yes, there are pros) and experts took time to talk about how to get started, how to acquire a Delaware Disc Golf membership, and what new courses are open and possibly on the way.

DISC GOLF STARTER KIT Jimi McIlvain first came across disc golf while driving a cab in Baltimore 20 years ago, but only from a distance—he could see the baskets from the roads where he drove. But it wasn’t until he returned to his home state of Delaware a few years later that he had his first opportunity to play. And he was immediately hooked. “Within a few months of playing, I was able to beat the young guy who introduced me to disc golf,” says McIlvain, a Seaford native now living in Newark. “There is so much to like about the sport, but I think what appeals to most beginners is that you can compete quickly. If you go out and play regular golf, it could take you years to get to a decent level. With disc golf, it can happen much, much faster.” ►


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6/23/17 11:47 AM

PLAY DISC GOLF: GIVE IT A SPIN continued from previous page

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Now a professional disc golf player —which requires nothing more than competing in tournaments for prize money—McIlvain, 54, plays several times a week, when his schedule permits. Work (he’s a landscaper) and family responsibilities sometimes get in the way of his favorite hobby, but he says the two other major advantages of disc golf over ball golf—the time and money invested— make it doable. “Look, I’m busy like a lot of people, but I can get in a round of disc by myself in an hour or so, and with some friends in under two hours,” McIlvain says. “Try getting out for a round of ball golf in less than four hours and spending less than 50 bucks; it’s pretty much impossible.” Though McIlvain prefers disc over ball golf, he says there are certainly similarities, in addition to the scoring set-up of par-3s and par-4s and playing 18 holes in a round. He says it all starts with getting accustomed to the sport by taking the beginner’s approach and learning how to hit the right “clubs” before going for the basket on every tee shot. “In golf, you’re told that it’s best to learn how to putt and hit a 9-iron or 7-iron, and then work up to the bigger clubs like a 3-wood or driver,” McIlvain says. “Same with disc golf. If you can’t throw a putter and an approach disc fairly straight for some distance, you don’t need to bother with the other discs. You try and chuck a driver disc 200 or more feet, and you’re going to spend a lot of time in the weeds.” On a trip to Brandywine Park, McIlvain first showed our group how to tee off using an approach disc. The disc mirrors a regular Frisbee one would toss at the beach, but it’s about one-third smaller and made of softer plastic. McIlvain says the best way to toss an approach club is to keep the thumb of your throwing hand above the plane of the disc, to ensure that it flies flat and straight, rather than slicing off to the right or hooking to the left. He also demonstrated two ways to toss the putter, which is typically thicker and softer than most regular discs. The design keeps the disc from sailing too far, or at any angle, like a regular Frisbee, and when it hits the chains and pole, it dies and falls flat—hopefully into the basket.


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6/26/17 11:57 AM

Photo Matt Loeb

S H E ’ S B AC K !

The tee box on Hole #2 at Iron Hill Park.

“There are two ways to putt,” McIlvain says. “You can either flatly toss it straight at the basket, or put a slight angle on it and glide it right into the chains. Both styles of tossing it work well, it just depends on your preference. My suggestion is to try both and figure out what works for you.” McIlvain’s top five courses from bottom to top in New Castle County are: Lums Pond, Brandywine Park, Canby Park West, White Clay Creek State Park and Iron Hill Park. The latter, incidentally, is considered by pro disc golfers to be the most difficult permanent, public course in the world. He suggests taking on Iron Hill last, after hitting places like Brandywine and White Clay. And always bring water and bug spray.


Possibly the most challenging obstacle about starting a new sport or hobby is finding people to play with on a consistent basis. But a Delaware Disc Golf (DDG) membership—a simple and free process at www.dediscgolf.com—offers players a way to connect throughout the week and throughout the year. Robert Teitelbaum, treasurer of the DDG, says the group’s Facebook page provides community interaction, but that leagues and doubles nights are also scheduled on the group’s website (see above). Groups typically meet at 5:15 or 5:30 p.m. Monday, Tuesday, Wednesday and Friday at a rotation of state parks. “There is no charge for signing up for the club, and any fees you might pay throughout the year to participate in a tournament or otherwise go directly back into the club,” Teitelbaum says. “We also offer a yearly tag challenge, where you pay $15 for a new colored tag that features an assigned number.” Teitelbaum says the challenge allows members to play against each other in a casual setting and compete for bragging rights. The tag numbers range from 1 to 200, and if a member with a higher number (say, 125) beats a member with a lower number (say, 50), the two players exchange numbers. “It’s a fun little side competition we have on a yearly basis,” Teitelbaum says, “with the goal being to acquire the lowest number and rack up as many head-to-head wins as possible.” The DDG also puts on annual tournaments that attract pro players from around the region, country and even the world. Upcoming outings include the Brewer’s Challenge 2, hosted by Stewart’s Brewing Company, at Iron Hill on Sunday, July 16, and The King of the Hill on Saturday, Aug. 19, also at Iron Hill. Both are C-tier events, which are open to players of all skill levels, according to the Professional Disc Golfer’s Association. ►

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6/23/17 11:50 AM

PLAY DISC GOLF: GIVE IT A SPIN continued from previous page


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Experienced disc golfers are familiar with the twists and turns of Lums Pond and the ups and downs of Brandywine Park. But two new courses have popped up over the last few years: Canby Park West in Wilmington, and the newly opened Greenridge near Harmony Road outside Newark. Both designs and openings were heavily influenced by Fran Hoffman, a Wilmington native who has turned disc golf course architecture into a hobby of his own. “I’ve played more than 200 different courses in the U.S. and Canada, so I have an eye for what kind of terrain would make for a good disc golf course,” Hoffman says. “I also have 22 portable baskets that I can bring with me to a county or city park, so that I can set up a beta course and have people out to see if it works.” Hoffman hosted a few successful makeshift disc golf events at Harmony Brook Park in 2015, and he knew that the area along Greenridge Road could make for a great permanent course. He spoke with members of the community, who were concerned with how drug use and general vandalism had become an issue, and they backed Hoffman’s proposal. “Once the civic association was good with my plan, which involved minimal hacking of trees and excavating of land, I took it to the county and got things approved,” Hoffman says. “One important thing I take into account when considering a new course is to avoid interrupting the natural habitat. If the tree lines and bushes and elevation all lend themselves to a challenging but fair disc golf course, they should be left alone. It preserves the integrity of the area and is cost-efficient.” Hoffman says he has his eyes on some other parks that would make for good disc golf courses in New Castle County, but wasn’t willing to speculate before discussing possibilities with county officials. To keep abreast of upcoming group events and outings, search “Delaware Disc Golf” on Facebook and join their group.


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6/23/17 11:51 AM



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Fat Tire Belgian White®, New Belgium®, Let’s Play™, and the bicycle logo are trademarks of New Belgium Brewing Co. 21+ only. ENJOY NEW BELGIUM RESPONSIBLY ©2017 New Belgium Brewing, Fort Collins, CO & Asheville, NC

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6/20/17 9:17 6/23/17 2:44 AM PM

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