Out & About Magazine November 2017

Page 1

Silver Celebration for Cab Calloway

Serving Up Sustainability

of Generosity

Foods That Fight Winter Maladies

Musikarmageddon XI Winners


Winter Brews

Tasty happenings you should know about


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7th Annual



BEER WEEK A Celebration of Beer Featuring Wilmington’s Premier Craft Destinations

NOVEMBER 6-11, 2017 THE VENUES: 8th & Union Kitchen

Iron Hill Brewery & Restaurant

BBC Tavern & Grill

Kelly’s Logan House

Chelsea Tavern

Kid Shelleen’s Charcoal House

Cromwell’s Tavern & Taqueria

Market Kitchen & Bar (Hilton)

Dead Presidents Restaurant & Pub

Trolley Tap House

Ernest & Scott Taproom

Two Stones Pub (Wilm.)

Washington Street Ale House

FIND SPECIALS & EVENTS AT: 11_Focus.indd 10

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E D F O R US .




WilmingtonBeerWeek.com 11_Focus.indd 11

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“Tipsy” takes on a whole new meaning when you drink and drive. And after you’re busted, you’ll get a suspended driver’s license, pay thousands of dollars in fines and receive possible jail time. A DUI will always cost you. It’s not worth it. Don’t let a DUI redefine you. Find a safe ride home.


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The majority of our all-natural bison are raised on Ted Turner’s 15 privately owned ranches. As the demand for this protein has grown, so has the awareness that bison is better for you than any other protein. We are proud to offer more bison on our menu than any other restaurant in the world.



MON - FRI: 4 - 6:30PM



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THUR | NOV 9 | 8PM | $33-$41

Scott Bradlee’s Postmodern Jukebox SUN | NOV 12 | 7PM | $42-$49

The Martial Artists And Acrobats Of Tianjin, The Peoples Republic Of China TUES | NOV 14 | 8PM | $31-$37

WAR is one of the most eclectic, freely melding soul and blues bands

Today’s hits played in yesterday’s styles

Gravity-defying acrobatics and fierce martial arts in one colossal show

Invincible: A Glorious Tribute to Michael Jackson SAT | NOV 18 | 8PM | $32-$41

Rudolph the Red-Nosed Reindeer: The Musical SUN | NOV 26 | 2PM & 6:30PM | $33-$47

Melissa Etheridge “Merry Christmas, Baby” WED | NOV 29 | 8PM | $55-$90

Spectacular show celebrates Michael Jackson’s extraordinary career

The beloved TV classic soars off the screen and onto the stage

Performimg songs off her holiday album, along with fan favorites like “Come To My Window”



Presented by



The Playhouse on Rodney Square

TheGrandWilmington.org | 302.652.5577 | 302.888.0200 818 N. Market Street, Wilmington, DE 19801

Follow us on: This program is supported, in part, by a grant from the Delaware Division of the Arts, a state agency, in partnership with the National Arden Concert Gild, The Green Willow, Brandywine Friends Endowment of Oldtime Music, Latino Community Council are valued partners for many performances in the 2017-18 season. for theand Arts.the The Division promotesAdvisory Delaware arts events on www.DelawareScene.com.

All tickets subject to box office service charges. Artists, dates, times and programs are subject to change.


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Out & About Magazine Vol. 30 | No. 9

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 Senior Editor & Media Manager Krista Connor • kconnor@tsnpub.com Creative Director & Production Manager Matthew Loeb, Catalyst Visuals, LLC. matt@catvis.biz Graphic Designer Tyler Mitchell, Catalyst Visuals, LLC. tyler@catvis.biz Contributing Designer Ryan Alexander, Catalyst Visuals, LLC Contributing Writers Adriana Camacho-Church, Mark Fields, Pam George, Rob Kalesse, Michelle Kramer-Fitzgerald, Dan Linehan, Mike Little, Dillon McLaughlin, John Murray, Larry Nagengast, Kevin Noonan, Scott Pruden, Leeann Wallett

Contributing Photographers Jim Coarse and Joe del Tufo/Moonloop Photography, Tim Hawk, Anthony Santoro, Matt Urban Special Projects Sarah Green, David Hallberg, John Holton




9 11 13 14 15 17 19

35 Foods That Fight Colds 39 Talking Turkey! 41 Hold the Beef 45 Bites

19 Not the Same Ol’ Song & Dance

From the Publisher The War On Words F.Y.I. Worth Recognizing What Readers Are Saying CP Furniture 25th Anniversary for Cab Calloway School


WILMINGTON 47 In The City 50 Art on the Town 51 On The Riverfront

12 The New Bachelor’s Degree?



55 Art for All 57 Movie Reviews

25 From Home Brewers to Craft Brewers 30 Fall Beers & Winter Warmers

LISTEN 61 Musikarmageddon Winners 63 For the Record 66 Tuned In

DRINK On the cover: From left, Dew Point Brewing Company’s Snuff Said Red, Roll Away the Dew and Garden Saison. Photo by Moonloop Photography

70 Winter Beers Worth Trying 73 Sips

PLAY 75 Snapshots

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

Celebrating its 25th anniversary, the Cab Calloway School of the Arts overcame a bumpy beginning to become, according to one parent, almost perfect. By Larry Nagengast

25 From Home Brewers to Craft Brewers The microbrewing craze continues unabated, with four more on tap. By Scott Pruden

30 Fall Beers & Winter Warmers Here’s a sampling of what Delaware’s best brewers have to offer for the coming colder months. By Rob Kalesse

35 Foods That Fight Colds Fend off winter maladies with these healthy weapons. By Leeann Wallett


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302. 239.2200



â—„ Meyer hopes to raise ethical standards and take a more holistic approach to fighting crime. Photo Joe del Tufo


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From The Publisher



ou know, you guys write a lot about beer. It’s a comment I’ve heard frequently in 29 years of producing Out & About. In fact, it’s an observation our teetotaling editor, Bob Yearick, has pointed out on more than one occasion. My defense? There is none. I like beer. And as a Delawarean, you should like beer, too. Since 1997, when Dogfish Head founder Sam Calagione put a six-pack into a homemade row boat and “exported” his brew to Cape May, N.J. (a memorable and clever publicity stunt), the craft beer industry in Delaware has been rowing with the current. And, oh, what a current. Today, there are 19 operating craft breweries in Delaware. That number will expand significantly with the recent announcements of Stitch House Brewery, Midnight Oil, Braeloch and Wilmington Brew Works (See story on page 25). In fact, Wilmington Brew Works will be the first production — Liz Keller, brewery located in the city since 1954. Today, craft beer is generating more than $318 million in economic impact for our state, says the nationally-recognized Brewers Association. We’re in the top 20 in the nation in breweries per capita, and Delawareans over age 21 drink about 11 gallons of craft beer per year—sixth in the U.S. In other words, I’m not the only one in Delaware who likes beer. What’s not to like? The craft beer industry promotes agriculture, science, creativity, entrepreneurship. It also promotes historic preservation, as abandoned buildings, warehouses and brownfields are popular new homes for aspiring brewers. Case in point: The recently announced Wilmington Brew Works will occupy the former Harper-Thiel

Electroplating headquarters on Miller Road, a Superfund site that sat vacant for nearly two decades. The state helped clean it up, Wilmington’s economic development office found a development partner in Rose and Ralph Pepe, and soon beer will be brewed there. Just five years ago, Delaware breweries employed 200 people directly and another 2,600 in related jobs such as wholesaling and retailing. Those numbers have doubled. Dogfish Head has become more than a tasty brew; it’s now a brand that helps sell our state, much like the DuPont Co. has done for years. A stretch? Put it this way: On more than one occasion while traveling, I’ve had people respond to me when I say I’m from Delaware: Hey, that’s where Dogfish is from, right? It’s an evolution not lost on state officials. The Delaware Tourism Office created a special tour—the Delaware Beer, Wine and Spirits Trail— which has doubled in size since its launch in 2010. And just last month the Delaware Tourism Director office introduced the Delaware On Tap app, a mobile version of the BWS Trail. “The craft beverage industry as a part of tourism in Delaware is booming,” says Liz Keller, Delaware Tourism director. “The state has the ninth largest economic impact per capita from craft brewing in America.” This month, Out & About will raise a toast to the craft beer scene with our seventh annual Wilmington Beer Week (Nov. 6-11). Read all about it in this issue, as well as other fascinating developments for the local craft scene. Yes, more stories about beer. Hey, we like to paddle with the current, too.

The craft beverage industry as a part of tourism in Delaware is booming. The state has the ninth largest economic impact per capita from craft brewing in America.

— Jerry duPhily


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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

The Contest Last month, readers were challenged to identify correct sentences, phrases or terms in the lengthy list in the column. Among the incorrect answers we received were expresso, lightening in a bottle, Volkswagon, prostrate problem, he was literally breathing fire and alot (the latter is automatically corrected by spell check). Several readers declared that nothing in the column was correct. One note: some readers understandably construed the directions to mean they were to identify any single item that was correct. Those who responded with one correct answer were given a chance to identify a second correct sentence or phrase. Long-time reader Larry Kerchner argued for “We’ll return momentarily,” but being the old-fashioned prescriptivists that we are, we pointed out that such usage is correct only according to the second definition of momentarily: “at any moment, very soon.” The first definition is “for a very short time.” The word has unfortunately tacked (see more on tack below) toward definition 2 in recent years. The winner was Scott Matthews of Newark, who identified “It’s all here” and “I’m loath to do that” as the only correct entries in the column. He gets a $25 gift certificate to El Diablo Burritos. Thanks to all who participated. Media Watch • From the Wilmington News Journal, courtesy of reader Jane Buck: “Carney this year took a similar tact as his predecessor by proposing $10 million in cost reductions . . .” Some writers seem to think that tact is short for tactic. It’s not. What is meant in this case is tack, a sailing metaphor that means to change the direction of a sailboat by “tacking”—shifting the sails and turning the bow into the wind. • Son Steven spotted this in an aol.com story on a hazing incident at Wheaton College: “The men are expected to turn themselves into authorities this week.” The missing space between in and to makes all the difference, creating the sense that the men are going to become authorities. History Lesson Reader Tricia Kramer asked us to explain the difference between historic and historical. OK: Historic denotes someone or something that is famous or important in history, whereas historical refers to something in the past. Historical novels or historical romances, for instance, refer to past times, but they are not of historic importance. So, simply put: historic—important; historical —old.

Word of the Month

mythomania Pronounced mith-uh-MAY-nee-uh, it’s a noun meaning an abnormal tendency to exaggerate or lie.

By Bob Yearick

Hard to Believe, Harry (Often uttered by the late Richie Ashburn to his broadcast partner, the late Harry Kalas, when something unbelievable occurred during a Phillies game)

A contestant on Jeopardy gave “laxadaisical” as an answer. The word, often mispronounced, is lackadaisical. Alex Trebek was only too happy to correct him.

Sometimes, the overused apostrophe is actually missing. Example: this tank top.

Danglers Dangling modifiers abound in today’s language-challenged media. Examples: • David Murphy in the Philadelphia Inquirer: “Besides winning the locker room, people seem to forget that the Eagles were pretty competitive on the football field last year.” Murphy, no doubt writing under deadline pressure. was discussing Coach Doug Pederson, so the sentence should have been something like this: “Besides winning the locker room, Pederson had the Eagles playing pretty well on the field last year, which people seem to forget.” • From Sports Illustrated: “After rushing for 1,007 yards during the 19983 season, the Steelers abruptly cut Harris on Aug. 20, 1984.” Franco Harris rushed for that total, not the team. • From the News Journal, in a story about Tilton Holt, marbles champion: “Born in Buena Vista, Georgia, in 1938, family members said Holt had a very sharp mind . . .” Holt was born in Buena Vista, not family members. • Reader Janet Strobert saw this in a LifeDaily post on Facebook: “After 200 years deep beneath the earth, two farmers made this groundbreaking discovery.” Says Janet: “After 200 years under ground, l wouldn't be making many discoveries.” Department of Redundancies Dept. “I’ve been a life-long Chargers fan since birth”—a Los Angeles bus driver, quoted in USA Today.

Follow me on Twitter: @thewaronwords

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

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

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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he number of master’s degrees conferred by U.S. institutions has dramatically risen since 1980. According to data from the National Center for Education Statistics, 303,000 master’s degrees were conferred in 1980. Flash forward to 2012, and the figure rises to 754,000. While the number of bachelor’s degrees conferred since 1980 has risen as well, the bachelor’s 48 percent increase falls short of the master’s dramatic rise of 60 percent. Debra W. Stewart, former president of the Council of Graduate Schools, stated in The New York Times that nearly two Americans out of 25 who are age 25 or older now hold a master’s degree, which is roughly the same proportion of those who held bachelor’s degrees or higher in 1960. Meanwhile, Fast Company reports that a recent, nationwide online survey conducted by CareerBuilder shows that 27 percent of employers are recruiting master’s degree holders for positions that previously only required a bachelor’s degree. Similarly, 37 percent of employers are hiring college graduates for positions that in the past only required a high school diploma. These and other data lead many to believe that the master’s degree has replaced the bachelor’s degree as the recognized benchmark of employability.

Why? Employers who took part in the CareerBuilder survey (more than 2,300 hiring and human resource managers in industries spanning the private sector) cite the following reasons: • Today’s jobs require an increased level of specialized knowledge and skillsets that a bachelor’s degree does not typically provide. • Advanced education makes a clear, positive impact on productivity, communication skills and innovation. • Filtering applicants by education level provides a simple sorting system for hirers who are flooded with résumés from job seekers. The idea that a master’s degree is becoming the new standard can be hard to swallow at a time when basic higher education is difficult for many families and individuals to afford. Here are some questions to consider as you look to specialize your education and make yourself more marketable to employers by seeking an advanced degree. Practicality: Will your master’s program provide you with usable skills that employers value? Look for an institution that offers work-integrated learning opportunities, such as internships with area employers, that can lead directly into employment. Flexibility: Many graduate students need to work while attending school. Does your master’s program offer online, evening or weekend courses so you can keep your current job while furthering your education? Are accelerated classes available? Affordability: Will your master’s program fit your budget? Are financial aid options available? Consider the return on investment of your master’s program. Be sure your increased earning potential will outweigh the cost of your advanced degree. A Local Leader in Master’s Level Education Wilmington University offers 70+ master’s degree programs in business, technology, education, health professions, social and behavioral sciences, and more. A local leader in advanced education, in recent years WilmU has conferred more than 60% of the master’s degrees in the state of Delaware. Look to WilmU for affordability, convenience, flexibility and a focus on the adult learner. Learn more at wilmu.edu or attend an upcoming Graduate Studies Fair.

Graduate Studies Fair November 15 Apply for FREE at this event.

Learn how you can advance your career on your time and budget. wilmu.edu/GradFair 12 NOVEMBER 2017 | OUTANDABOUTNOW.COM

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F.Y.I. Things worth knowing PIPSIE IS BACK


ocal writer Rick DeDonato, author of the children’s book series Pipsie, Nature Detective, released the third installment, Turtle Trouble, in September. The series, geared for children ages 5-8, follows the adventures of a young girl named Pipsie who makes educational discoveries backed up by facts. DeDonato has consulted with wildlife and entomology experts at the University of Delaware, DNREC and Royal Pest. The first two books, The Disappearing Caterpillar and The Lunchnapper, appeared between 2015 and 2016, and now Pipsie is back on a quest to solve the mystery of what insect—an ant? spider? bee?—gave her turtle friend Alfred an injured foot. Hockessin Book Shelf and Hagley Museum carry all the Pipsie books, which are also available on Amazon.com.



other-daughter-run business Vintage Pantry Co. opened last month in the Marsh Triangle at 1731 Marsh Rd., Wilmington. The home décor shop specializes in one-of-a-kind vintage finds and everyday essentials. The business has partnered with brands like Moderncity + Main, Earthen Vibes Soaps, Grace Rains Paper Co. and more. For more, visit thevintagepantryco.com or Instagram @vintagepantryco.




RBN Food and Beverage recently announced the fall 2018 opening of Terrain Gardens in Devon, Pa., a venue that is now accepting booking requests for events taking place Sept. 1, 2018, and later. From the designers behind Terrain at Styer’s, Terrain Gardens will offer a lush horticultural setting with ever-changing greenery that creates a lavish backdrop for special occasions year-round for up to 150 guests. The venue will be part of the newlycreated lifestyle center, Devon Yard. The venue will include four distinctive spaces: the Reception Room, a combination of rustic charm and modern amenities available for celebrations year-round; the Garden Porch, a weather-protected space overlooking the gardens; the Ceremony Garden, a secluded garden hideaway; and the Bridal Suite, a spacious and private changing area for a quiet moment before the ceremony. Terrain Gardens will be one of several URBN businesses located at Devon Yard. The lifestyle center also will feature Terrain, Terrain Garden Cafe, Anthropologie & Co. and Amis Trattoria.

n June, The Bicycle Friendly Delaware Act (BFDA) bill passed through the Delaware Legislature with nearunanimous support in both House and Senate, and last month Gov. John Carney signed the bill into law. Near the intersection of Main Street and the Pomeroy Trail near the Newark Shopping Center, Carney signed Senate Bill 78 and House Bill 185, which relate to making Delaware a better and safer place to operate a bicycle. Joining him were State Sen. Dave Sokola, State Rep. Larry Mitchell, State Rep. Ed Osienski, Newark Mayor Polly Sierer, bicycle-safety advocates, and other members of the Delaware General Assembly. Highlights of the bill include: • Defines and enables bicycle traffic signals as engineering tools for DelDOT (specifically enabling the Delaware Avenue Separated Bikeway in Newark). 
 • Requires motorists to change lanes (including when there is a double yellow line) when passing bicycles when travel lanes are too narrow for side-by-side sharing (making "Three Foot" passing a requirement only in the special case of wide lanes). 
 • Eliminating from the state code "As close as practicable to the right-hand edge of the roadway" (the dreaded "AFRAP"; replaced by "far enough to the right as judged safe by the operator to facilitate the movement of such overtaking vehicles unless the bicycle operator determines that other conditions make it unsafe to do so"). 
 • Forbids motorists from honking horns at cyclists when passing. 
 • Clarifies "where to ride" laws, including specifically permitting two-abreast riding within the lane in a narrow lane. 
 • Establishes the "Delaware Yield," permitting/requiring bicyclists to yield at stop signs (when the coast is clear), instead of requiring a complete stop at all stop signs with no exceptions. A legal exception for safe yielding at stop signs by cyclists is an achievement that has eluded every other state cycling advocacy organization that has tried since Idaho in 1982.




ccording to Delaware Kids Fund, a non-profit organization dedicated to providing help to at-risk children, 71 percent of elementary-age children living in Newport are at or below the poverty line. To help combat this problem, Delaware Kids Fund, in partnership with Newport commercial development company Harvey Hanna & Associates, is hosting a fundraising camping event Operation: Warm Newport. From Nov. 16-18 the organizations will host the event on the grass lot at 10 S. James St., Newport (across the street from James Street Tavern) to raise funds for the purchase of new coats for 1,100 elementary-age children in Newport. The experience will feature daily meals from the campout grill, bonfires, fireside chats with local community members, leaders and officials, music, yard games, hot chocolate and s’mores happy hours. Campers are encouraged to solicit friends and family to help raise funds. Overnight camping (7 p.m.-7 a.m.) is $250 for one night, $500 for two; $150 for day camping (7 a.m.-7 p.m.). To register to camp or for questions, contact Ryan Kennedy at rkennedy@ harveyhanna.com. Otherwise, donations to the campaign can be made at YouCaring. com/TheDelawareKIDSFund-982128. NOVEMBER 2017 | OUTANDABOUTNOW.COM

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WORTH RECOGNIZING Community Members Who Go Above & Beyond


Making a positive impact on city youth


hooting hoops with friends from 8:30 in the morning until 10 at night at Kirkwood Park on East 11th Street was how 8-year-old Jaron Johnson escaped the daily struggles that awaited him at the front door of his house. Johnson says he and his six friends were latch-key kids from single parent homes, “raising ourselves.” The 36-year-old, also known as Droop, a nickname his great-grandfather gave him because of the way Johnson’s clothes hang on his tall, slim frame, learned responsibility early. “My mom had two to three jobs raising two sons. She said to me, ‘you’re in charge.’ That’s a role that no kid should be put in.” In need of direction, Johnson says he sought refuge at the Salvation Army on Fourth Street. There, mentors encouraged self-discipline and community service by introducing him to black community leaders. Knowing the value of role models and how easy it is for kids to go astray in East Wilmington, where he has lived his whole life, Johnson founded Silk League in 2011. He and 25 volunteer coaches serve as mentors for the non-profit basketball league, which teaches players teamwork and discipline. Since its inception, Silk has grown from six to more than 300 kids ages 5-18 from throughout New Castle County. The league is named in honor of Terry Alls, who grew up with Johnson. Alls was known as “Silk” for his smooth style on the basketball court. He died in 2003, at the age of 22, in a car accident. “It was a period of darkness,” says Johnson. “Our crew did everything together.” Last month, the City of Wilmington gave Johnson the Wilmington Award for his community service and leadership. “His impact is great,” says Councilman Va’Shun Turner. “He has league kids doing community clean-ups and feeding the homeless. Hopefully kids see what Droop has done in the past 10-15 years and say, ‘I want to do that, I want to give back to the community.’” Silk held its first two fundraisers this year, but much of its support comes from Johnson, who donates two months of his income as a control specialist at Choctaw Kaul Distribution Co., in New Castle, to cover the cost of such things as jerseys and trophies. “Currently we’re working on getting the league fully funded, but the majority of funding comes from myself and private donors,” he says. After working a 5:30 a.m. to 4:30 p.m. shift, Johnson heads to Kirkwood Park, where he sets up, distributes uniforms, referees games, and cleans up the park before heading home around 9 p.m. He repeats this routine from May through August every weekday while keeping everything about the league 100 percent free to everyone. — Adriana Camacho-Church 14 NOVEMBER 2017 | OUTANDABOUTNOW.COM

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at the INN 1pm-6pm

About Normal? Or Paranormal? Is Frightland haunted? Our intrepid reporter finds out. (By Mike Little, October Issue) Maybe Frightland should tell the visitors the stories about the property before they participate in the attractions. Went there years ago and wasn't too frightened. Knowing a real story of its history might have amped it up for me! — Patricia Seramone


About the Cover Photo by Joe Hoddinott; Model Jess McIntern (October Issue) Freakin’ spectacular in every sense of the word. — Sandra Palm Zarrilli

$48 adult | $24 children ages 4-10 Includes:

Great job, Joe. So talented and she’s rocking this shot! — Brown Sug Amazing stuff! She's a warrior and you're a most talented photog. You're both awesome. — HB Bozeman About The War on Words Saving the world, one punctuation mark at a time (By Bob Yearick, October Issue) Just wanted to let you know I enjoy reading your column in the Out & About magazine. I hope the above sentence is correct. — Shelley Brown About Wilmington Music: Ever Evolving What’s happening with the area music scene? (By Dillon McLaughlin, September Issue) It seems to me the Wilmington (and Newark) music scene has always, fundamentally, been a punk scene with a pretty intense DIY mindset. Ahead of its time in many respects. Joints like 1984 and Oddity Bar really are the heart and soul of Wilmington's music scene. There is an active community centered on a genuine attempt to support and participate in local original music. There are literally dozens of bands sharing songs, members, and equipment. Dive bars, borrowed drum sets, and late-night whiskey-fueled after parties (not Firefly), make a "scene." Where it goes from there is up to everyone else. — Phil Matarese


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November 17th-19th

30th Anniversary This year marks Delaware Hospice’s 30th annual time-honored tradition. Join us at each location to view the decorated halls and trees to kick-off your holiday season.

Cokesbury Village, Hockessin 302.746.4535 www.festivaloftreesde.org

AN AMERICAN JOURNEY THE ART OF JOHN SLOAN OCT 21, 2017 – JAN 28, 2018 An American Journey: The Art of John Sloan was organized by the Delaware Art Museum. This exhibition was made possible by the Johannes R. and Betty P. Krahmer American Art Exhibition Fund and Glenmede Trust. Conservation treatment for the artwork in this exhibition was made possible by the Richard C von Hess Foundation. Additional support was provided, in part, by a grant from the Delaware Division of the Arts, a state agency, in partnership with the National Endowment for the Arts. The Division promotes Delaware arts events on www.DelawareScene.com. Image: Spring Rain, 1912. John Sloan (1871–1951). Oil on canvas, 20 1/4 × 26 1/4 inches. Delaware Art Museum, Gift of John Sloan Memorial Foundation, 1986. © Delaware Art Museum / Artists Rights Society (ARS), New York.

2301 Kentmere Parkway | Wilmington, Delaware 19806 | 302.571.9590 | delart.org 16 NOVEMBER 2017 | OUTANDABOUTNOW.COM

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CP FURNITURE Offshoot of nonprofit Challenge Program offers standardized but distinctive pieces, appealing to more residential and commercial clients By Krista Connor


rainees of the Challenge Program—a Wilmington-based nonprofit that provides construction and life-skills training for Delaware’s at-risk youth—are known for creating custom pieces for area establishments. Think honeygrow, the bar tops at all Grain Craft Bar + Kitchen locations, other local restaurants and some Philadelphia companies. Now, helmed by founder and Executive Director Andrew McKnight, the organization is entering a new phase with an offshoot program called CP Furniture. Distinctive, handcrafted pieces are being standardized and incorporated into this new furniture line, opening the door for residential and commercial clients—and more clients in general—verses the custom piece approach. “We decided that with a line of furniture, focusing more on manufacturing and less on custom work, we could better utilize our workforce and increase margins and profits,” says McKnight, who explains that all profits will go directly back into the Challenge Program. By standardizing design, CP Furniture can bring in graduates of the six-month Challenge Program and offer them fulltime positions with benefits. McKnight describes a CP Furniture position as a transition job from the Challenge Program into entry level outside employment. McKnight says the CP Furniture pieces are premium quality, so customers can expect a higher price point (Prices were not available at O&A press time). Depending on the piece, the furniture is made with custom fabric, hand-tied springs—all handmade and of the best quality, he says. Right now, he’s focusing on the Mid-Atlantic region, but in the future, national orders aren’t out of the question. Visit cpfurniture.org to see options like sit-stand desks for the office or at home, tables, seating—like the contemporary Lillian Chair available in walnut, cherry, oak, birch and maple—entertainment consoles, side tables and more. “I hope we do better than break-even,” says McKnight. “I hope we become a thing. We’re manufacturing furniture, employing significantly more grads. We want to create a buzz around it and market it and make money to put back into program.” Executive Director Andrew McKnight says the furniture is all handmade and of the best quality. Photo courtesy of CP Furniture


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NOVEMBER 29-DECEMBER 23, 2017 TICKETS AS LOW AS $25! Group (10+) & student discounts available

A saucy, fast-paced romp through the Bard’s plays. Join these madcap men in tights as they weave their wicked way through all of Shakespeare’s comedies, histories and tragedies in one wild ride that will leave you breathless with laughter. “If you like Shakespeare, you’ll like this show. If you hate Shakespeare, you’ll love this show!” —The Today Show


This program is supported, in part, by a grant from the Delaware Division of the Arts, a state agency, in partnership with the National Endowment for the Arts. The Division promotes Delaware arts events on www.DelawareScene.com

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Oscar Compo leads high school vocal majors in "In The Beginning" from Childen of Eden by Stephen Schwartz at the 25th Anniversary celebration of the Cab Calloway School of the Arts.

NOT THE SAME OL’ SONG AND DANCE Celebrating its 25th anniversary, the Cab Calloway School of the Arts overcame a bumpy beginning to become, according to one parent, almost perfect By Larry Nagengast Photos by Joe del Tufo


hen the Red Clay Consolidated School district announced in 1992 that it would launch a Creative and Performing Arts Middle School, it wasn’t hard to find students to start refilling a mostly empty building that then housed the dying Wilmington High School. “Some thought it was going to be a breeze, that all they had to do was sing and dance all day,” recalls Sally McBride, a Red Clay parent who served on the committee that helped found the school. As it turned out, the school’s curriculum developed with as much substance as style, and this year there’s plenty of singing and dancing going on as what has become the Cab Calloway School of the Arts is celebrating its 25th anniversary. Indeed, visitors should not be surprised to observe art students painting in the hallways, musicians playing pianos in the lobby, or a trio bursting out of a classroom and breaking into song in the middle of a class period. There’s a certain irony to the origin of the school, opened a few years before the lifting of a federal court desegregation order

for northern New Castle County schools. In the desegregation era, Wilmington High’s enrollment declined sharply, largely because white families in the nearby blue-collar suburban areas chose to send their children to private or parochial schools. In search of a solution, a group of Red Clay School Board members, administrators and parents hopped on a train to New York City and found their answer in, of all places, Harlem, recognized as a major African-American residential, cultural and business center since the early 20th century. As they visited a classroom in a middle school whose curriculum blended academic subjects with the performing arts, “the kids were practicing for a musical, and their work was so good, so powerful, that tears ran from our eyes,” recalls Bill Manning, once the legal counsel to former Gov. Pete du Pont and then president of the Red Clay School Board. Creating a new school, even in an existing building, in a mere six months or so proved quite a challenge. There were lots of startup issues—textbooks not arriving on time, the transformation of a spare closet into a library, to name just two. ► NOVEMBER 2017 | OUTANDABOUTNOW.COM

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But the middle school came together well, due in no small measure to dedicated parents and enthusiastic support from the local arts community. It helped too that Red Clay, recognizing the unique character of its new magnet school, created a separate board of directors that functioned as a mini school board. As the school was opening, its leaders realized that Cab Calloway, the legendary singer and bandleader, was living at Cokesbury Village retirement community in Hockessin. They invited him to the school’s ribbon-cutting in November 1992. Soon after, his daughter, Cabella Calloway Langsam, joined the school’s board of directors. A year later, the Red Clay Board of Education renamed the school in Calloway’s honor. After the bandleader’s death in 1994, Langsam remained involved with the school until she moved to Arizona several years ago. Today, photos, paintings and other Calloway memorabilia—most of them donated by Langsam—adorn many of the school’s walls. In its first three years, the middle school blossomed, and parents urged Red Clay to expand the program to include a high school. That occurred in 1997, but the first couple of years were rocky. Enrollment wasn’t large enough to sustain a broad high school curriculum, so academic options were limited, and hardly rigorous. “If you’ve only got 29 seniors, you can’t offer six Advanced Placement courses,” says Julie Rumschlag, who took over as the school’s dean in 1999. Red Clay adopted a velvet glove approach toward the high school program. Rumschlag remembers being told, in essence, “you have to make it work or we’re going to close the high school.” But the school board also gave her additional resources to beef up academics. To supplement what the district provides, Cab’s original board of directors has morphed into a separate entity, the Cab Calloway School Fund, which serves as a fundraising organization, providing enough money each year to pay for two staff positions and to help purchase musical instruments and other equipment.


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As the pieces came together, Cab has evolved into a topperforming academic school, with its emphasis on the arts perfectly complementing the science and math-focused Charter School of Wilmington, with whom it shares the old Wilmington High Building. Because of their strong reputations, “students at both schools inspire each other to work harder,” McBride says.


And there are partnerships and synergies as well. Cab students participate on Charter athletic teams, and Charter students can try out for roles in Cab’s theater productions. Cab’s marching band performs at Charter’s football games. If there’s an extra seat in a class Charter offers, a Cab student can register, and vice versa. Besides taking all the courses needed to meet the state’s graduation requirements, Cab students can choose from nine majors: dance, digital media and communication arts, instrumental music, piano, strings, technical theater, theater arts, visual arts and vocal music. Getting into the school is a challenge. Students have to take “assessments” in two of those major areas before even qualifying for the admissions lottery, which is conducted according to the rules of the state’s choice enrollment system. “The quality of the dancers has really changed,” says Allyson Cohen-Sherlock, who began teaching at Cab the year the high school opened. “There are 14 or 15 spots open every year, and I see maybe 100 people [at the assessments].” Overall, Cab enrolls 940 students in grades 6-12. From the students who complete the assessments and apply for the lottery, about one-third are admitted, Rumschlag says. Parents appreciate the way the school integrates the arts into its regular academic subjects. “They put on a one-act play in their history class. That makes it easier for them to learn,” says Erin Lacey, who has daughters in sixth and seventh grades. “My sixth-grader had to write a parody song for an English assignment. She’s writing poetry and she doesn’t even know it.” Piano teacher Margaret Badger’s children began attending Cab well before she joined the faculty in 2012. As a parent, she was impressed by faculty members and their care for and dedication to students. “When I joined the faculty, I found that that passion is real. Every teacher is extremely committed to their subject,” she says. Dan Kafader was a visual arts major at Cab, graduating in 2003. He came back as a science teacher after working at schools in Philadelphia and in Cecil County, Md. He offers a personal example that “our graduates can pursue a lot of different things— not only arts careers, but also careers in science and math.” ►


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Kuno Haimbodi, president of the senior class, speaks during the 25th anniversary celebration.

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James Mikijanic, who teaches technical theater and manages the school’s theater (the old Wilmington High auditorium was gutted several years ago and rebuilt with state-ofthe-art equipment ideal for both performances and instruction), says he enjoys working at Cab because “the students who come here want to be here. That’s not always the case now in education.” On a Monday morning, he says, “sometimes a teacher will want to ask the class how their weekend was, and someone will ask if we can’t get on with the lesson.” Senior theater major Megan Allen says she chose to attend Cab because “I knew it was a really good academic school as well as an arts school.”

Stage combat

She has found many opportunities to pursue interesting activities that aren’t possible at most high schools, like co-writing a play with one or her classmates and taking a class in stage combat, which Mikijanic describes as “how to create safe but realistic-looking violence on stage – with hand-to-hand combat, knives, rapiers and swords.” With experiences like these, “there’s no such thing as a typical Cab experience,” says Kuno Haimbodi, president of the senior class. The school “invites you to learn and think from multiple perspectives,” he told the audience in the theater nearly filled for an anniversary celebration in late September. “And, apart from the basement mice and the occasional cockroach, I have enjoyed every single moment of it.” Teachers too have to deal with multiple perspectives. Badger, the piano teacher, finds that her greatest challenge is “individualizing … trying to find the perfect piece for each of 150 kids.” There are 24 pianos in her classroom, each one equipped with a switch that lets students hear what they’re playing through headphones without disturbing each other’s concentration. One September morning, students were playing jazz waltzes, classic rock and Chopin. On the other hand, Cohen-Sherlock’s challenge with her dance classes is teaching them to work as an ensemble. Most of her students have taken lessons at private dance schools for years, learning different ways to perform the same moves. “They have to learn how to work together,” she says. And, she notes, there’s a lot more to dance instruction than teaching the right moves. “We do psychology of dance, anatomy, nutrition and eating disorders,” she says, “and a lot of boot camp cardio. You need a strong core and strong posture.”


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Ethan Hunter Raysor, a 2012 Cab grad who dances with the First State Ballet, performs during the anniversary event.

Some of those attributes were evident at the anniversary celebration. Ethan Hunter Raysor, a 2012 graduate who dances with the First State Ballet, covered most of the stage in a brief performance of “Blue Bird Variation from Sleeping Beauty,” while senior pianist Shane VanNeerden dominated the keyboard with Franz Liszt’s “Paraphrase on Verdi’s Rigoletto.” While the school is too young to have produced its own Cab Calloway, some of its graduates have already launched promising careers. Jeremy O’Keefe, a member of the first middle school class, and 2004 graduate Bridget Matthews are both in Los Angeles, working in the film industry. Nick LaMedica, a 2006 graduate, is a professional actor in St. Louis, and Megan Hellman, a 2000 graduate who formerly danced with the Baltimore City Ballet, is now teaching dance at a college in Florida. As Kafader noted, not every graduate seeks a theatrical or artistic career, but most put the skills they learned at Cab to good use. One example is Sarah McBride, a 2009 graduate, who last year became the first transgender individual to speak at a national political convention. She is now national spokesperson for the Human Rights Campaign. Sally McBride, Sarah’s mother, has remained close to the school since its beginnings, and has marveled at what it has become. “We may not be the perfect school,” she says, “but we’re close.”


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10/25/17 9:41 AM


From Home Brewers to Craft Brewers A five gallon glass "carboy" used in homebrewing, sits on the deck of Midnight Oil Brewing Co.'s brewhouse. Photo Jim Coarse

The microbrewing craze continues unabated, with four more on tap By Scott Pruden


t this point, it might seem like everyone has that neighbor (or perhaps you’re that neighbor) who has given home brewing a try in the basement or garage. In fact, so many of the booming microbreweries around the First State (and pretty much everywhere else) began as garage brewing operations that it’s almost become a cliché. But you’ve got to give credit to Middletown’s Kevin and Dawn Schatz for taking that “garage brewer” idea and pushing it so far that it goes beyond cliché right back around to cool. The two are the proprietors and brew masters of Volunteer Brewing Co., perhaps the most micro of Delaware’s microbreweries, located in a renovated two-car garage at 120 Main St., behind the Middletown Volunteer Fire Company. Volunteer is just one of several new microbreweries popping up this year and into 2018, a growth spurt for the local brewing

scene that may add as many new brewers during a nine-month period as we’ve seen over the last few years. The Schatzes were originally attracted to Middletown from Chadds Ford, Pa., 12 years ago, when they went looking for a smaller-town feel and an escape from the traffic of the Route 202 corridor. What they found, they say, was a place that was gradually growing while struggling to retain its small-town vibe. The decision to go with such a small space, says Kevin Schatz, allows them to focus on their motto: “Serve Local Beer,” which also includes an emphasis on local community service and support for other local businesses, along with brewing superior small-batch. “Local is really where we want to focus one hundred percent of our time,” says Schatz. For example, Volunteer’s Orange Blossom Honey Wheat is made with honey from a local beekeeper. ► NOVEMBER 2017 | OUTANDABOUTNOW.COM

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And while Volunteer has yet to commit to regular hours—beers and opening days are posted each month— their opening during the Middletown Peach Festival was met with long lines of thirsty customers for pints and 32-ounce “crowlers” (cans of fresh beer filled and sealed at the brewery). “We’re asking people what they’d like to see and drink and putting that together and keeping it local whenever we can,” Schatz says.

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Microbrewing, by its nature, often starts as a hobby pursued after spouses and children have gone to bed. And so, Midnight Oil Brewing Co. has taken that work-into-the-night ethos and applied it to its full-time brewing philosophy. Founder and brewer Mike Dunlap had been brewing for about 10 years, and four years ago he and cofounder T.J. McGrath decided to move forward with a brewery distribution model focusing on a venue space within a tap room, rather than a brewpub model. Two years ago, a third partner, Joe Stickel, joined the team. A brewery/tasting room is slated for a late fall opening, says Patrick Jones, director of sales and taproom operations. That distribution model, thanks to Delaware laws, means a location at 674 Pencader Dr. in a light industrial park outside Newark. The focus on the taproom environment is welcoming to beer lovers. The finishing touches are being put on Midnight Oil’s taproom, which will open in December with 90 seats, eventually expanding to about 120, Jones says.


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Photo Jim Coarse

Celebrating 85 Years

Midnight Oil Brewing Co. founder & brewer Mike Dunlap (top), with (l-r) Joe Stickel, Patrick Jones, and T.J. McGrath.

Above all, he says, the emphasis will be on quality in an area that’s already full of great brewers. “We have great respect for our peers who were here before us. We’ve done our homework and developed communication and relationships with those who’ve already been here, so we’re super excited about working with people around the state who’ve already paved the way.”

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In 2016, the building at 829 Market St. in Wilmington was already on its way to becoming a restaurant. Local restaurateur Scott Morrison, who owned Chelsea Tavern and Ernest & Scott, was renovating the long unused industrial property for a new brewpub. Then, in February, Morrison died suddenly from a heart attack. Not long after, Dan Sheridan, who had already successfully opened Wilmington Pickling Co. and Locale BBQ Post in Wilmington’s Little Italy, was looking for his next venture. Ideally, one that wouldn’t dominate his life the way the two previous openings had. And he thought a brewpub might be just the ticket. The fact that the former Morrison property was available made it seem like Sheridan’s next project, Stitch House Brewery, was almost meant to be. Looking at an opening late this year, Stitch House aims to be a full-service brewpub with a wide selection of house-made beers and a food menu that will keep the downtown lunch crowd fed while offering a welcoming destination for the dinner and evening crowd as well. “Obviously, the beer is the focus. But to group it with a nice atmosphere and to be in the city of Wilmington, then couple that with good food? That got us excited,” Sheridan says. The plan is to have 12 beers on tap always, with a rotating list of specialty and seasonal brews. The food menu will be heavy on cast iron skillet dishes and cassoulets at reasonable price points. Plans are for an opening Stitch House Brewery's logo. before the end of the year. ►

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The building itself, which at one time was a linen mart and the pole house for the Diamond Electric Co., informed the brewpub’s name. Work crews have been busy rehabbing the space, which has yielded some treasures, Sheridan says. “Once all the crews got in there and ripped out everything from people trying to cover stuff up, we really uncovered a lot of cool steel and brick and architectural details that we’re trying to incorporate everywhere we can,” he says.

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What’s a Delaware brewer to do when the right space just doesn’t present itself nearby? Head north, of course. That’s what took Kent Steeves of Braeloch Brewing, soon to open in Kennett Square, out of the Diamond State and into the Keystone State. After he spent nearly a year trying to find the right space in Newark, Pennsylvania eventually beckoned with a building at 225 Birch St., just up from the Creamery of Kennett Square. Steeves started out as a homebrewer, then got serious about owning his own brewery when his daughters left home for college. After visiting Germany for ideas and inspiration, he began hashing out a business plan with his wife, Amy, and partners Kathy and Matt Drysdale of Hockessin. Plans are for 12 taps, with a running selection of IPAs, a few seasonals and at least one experimental brew. “We can and need to offer a broad range,” Steeves says. “For the IPAs, we want to always be highlighting different hops to really try to help customers choose what they want to taste.” Some of that hops—as well as much of the beers’ barley—will be sourced locally. “There are a lot of barley growers in the region, and a local hops grower wants to be able to expand his acreage,” he says.


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As for food, a small kitchen will provide light fare like nachos and flatbread pizzas, with a rotating cast of food trucks—vetted for quality and speed of service—adding variety. The space will also be fitted out for catering and to accommodate large groups. The building, erected in 1903, will boast a 4,000-square-foot taproom with a 3,000-square-foot beer garden that overlooks the east branch of Red Clay Creek. “We wanted that large taproom and outdoor space,” Steeves says. “We wanted this to be a place you want to go and hang out and completely relax and enjoy.”

Wilmington Brew Works' logo.

Brewing Up the Perfect Storm

Never mind getting started as a brewer in your garage. Local entrepreneur Craig Wensell started with his own brewery. One of the founders of Bellefonte Brewing Co., Wensell has since sold his interest to his partners at the Old Capital Trail brewery and embarked upon blazing a microbrewery trail in the underserved northern reaches of Wilmington by creating the first production brewery to be located within the city limits in more than 60 years. Wensell’s new baby, Wilmington Brew Works, will occupy a former brownfield site at 3201 Miller Rd., just a stone’s throw from Route 202 and, conveniently, in his own neighborhood. “I wanted to create this synergistic effect between my small business and other small businesses and bring it to my neighborhood to enhance the nightlife in that area,” says Wensell. “My goal was to bring to my neighborhood the things that I wanted to be near.” The cleaned-up Spanish colonial-style building is the former site of the Harper-Thiel Electroplating Co. The building was where the duPonts are thought to have developed smokeless gunpowder. The renovated space will include a 1,400-square-foot taproom with a second wing that site owners Ralph and Rose Pepe will likely lease to a restaurateur or a group of restaurateurs as a dining room or upscale food court. Wilmington Brew Works also will feature two outdoor spaces, one patio overlooking Haines Park across the street and the other adjacent to the Northern Delaware Greenway Trail, from which Wensell hopes to draw thirsty bikers and walkers. He hopes to create a family-friendly neighborhood spot with live music and excellent beer—from IPAs and lagers to his forte, wood-aged sour beers. “We’re a neighborhood microbrewery, and the challenge for me at this point is to navigate that brand concept in a way to tie my brewery to the city and the neighborhood,” Wensell says. “I’m really trying to distance myself from the concept of ‘bar.’” He says he feels he is filling a need in the city and the neighborhood that for too long had been devoid of such amenities. “I feel like we’re adding the right touch at just the right time to do what the city’s trying to do. It’s kind of a perfect storm of rainbows—everything coming together at the right time.”



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Fall Beers and Winter Warmers


Here’s a sampling of what Delaware’s best brewers have to offer for the coming colder months By Rob Kalesse


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arget recently released a $5 line of wines, fermented malt beverages like hard ciders and sodas continue to sell, and the Paloma—a refreshing Mexican mix of tequila and grapefruit soda—has been randomly popping up on restaurant cocktail lists. But while those are three distinct trends that speak to a specific type of drinker, craft beer geeks will be happy to know that their suds are safe. As the calendar turns to autumn and, way too soon, winter, those big, malty fall beers and winter warmers are on their way. Here’s a sampling of what some of Delaware’s best breweries have to offer, from north to south: More than 20 years after it burst onto the local scene, Stewart’s Brewing Co. in Bear continues to churn out a bevy of both flagship and seasonal beers. On tap this fall is the Gourdzilla, a high-octane pumpkin ale that features several yeast strains. According to owner Al Stewart, this isn’t your average pumpkin beer, weighing in at a lusty 8 percent ABV. Meanwhile, India Pale Ales still rule no matter the time of year, with the Spaced Invader IPA taking up tap space in November. The session IPA (just 5 percent) was originally brewed and named for the ‘80s fans at 1984 in Wilmington. Stewart says they’re currently (mid-October) a bit low on tank space, but if they can brew a double batch again this year, they’ll be sending another 10 kegs to the Fourth Street bar that features classic arcade games and pinball machines. Iron Hill Brewery & Restaurant’s most award-winning beer just received its 13th medal in October—this time Silver—at the Great American Beer Festival in Colorado. Courtesy of the Newark location, the vaunted Russian Imperial Stout is a robust 9.8 percent that ages well into the winter months. Four-packs will be available by can for $22 by Nov. 22. Up the road a piece, the Wilmington location is preparing to release the second iteration of its Last Alarm IPA, which commemorates Delaware’s fallen firefighters with a donation of $1 per pint sold. The beer—which was brewed with the help of local firefighters—will be available at both Delaware restaurants, benefitting the I.A.F.F. Local 1590 (Wilmington Firefighters Assn.) and Aetna Hose, Hook & Ladder Co. in Newark. Despite the change in location from Greenville to Newport, Twin Lakes Brewing Co. is up and running with its new tasting room, featuring German beer-garden-style tables, a 20-seat bar, darts, board games, and an 18-foot shuffleboard table. They’re currently featuring seven beers on tap, including some nanobrew one-offs, and the 8 percent Jubilicious come late November. Twin Lakes has been brewing this malt-forward holiday ale for years, and they recently learned it ages particularly well in oak barrels. The initial brew features seven specialty (and secret) grains, Belgian yeast, and imparts flavors of caramel and dried fruit. If you venture out for a taste, Twin Lakes is in the same building as the Delaware Tile Market, but on the side of the L-shaped building that faces the railroad tracks. At Bellefonte Brewing Co., bigger is better. They’re now featuring a regular rotation of 32-ounce cans called “crowlers” (basically a play on merging cans and growlers), and will be featuring a combo Saison-cider spiced ale, as well as the new EZE IPA, a session beer made with American-grown Ekuanot hops (think more citrus than pine) and reduced gluten, for those watching their figure or suffering from allergies. As the colder weather approaches, though, get ready for the Big V Porter. This big buy (8.5 percent) is aged with vanilla beans, making it the perfect pairing for those holiday desserts. Bellefonte

is also planning a Fall Fest (because there probably aren’t enough local beer festivals on your calendar) for late November. Up in Yorklyn, Dew Point Brewing Co. is releasing a collaborative Imperial Black IPA, in which they’re using locally grown hops from Greenview Farm in West Chester. It boasts an ABV of 9.5, and the Dew Point brew team is suggesting a hearty pairing of beef brisket or rack of lamb, as well as sweet desserts like crème brûlée and carrot cake. And speaking of hearty, hold onto your hats for the brewery’s upcoming barley wine, which will use some undisclosed (but locally grown) herbs for flavor and is targeted to reach an ABV of around 12. A strong charcuterie board—with big cheeses, cured meats and candied nuts—would make a great complement to this one, whether on draft or in the bottle. Rounding out the hop field in New Castle County is Blue Earl Brewing Co., which begins releasing its Big Earl Bourbon Series in November with the barrel-aged imperial breakfast stout called Dark Star. Distribution will be somewhat limited for this 10-percenter, but 22-ounce bottles will be available just before the Thanksgiving holiday. The series continues in December with I Put a Spell on You, a Belgian dark, strong ale that’s been conditioning for about a year, followed in January by the American barley wine called Big Boss Man. At around 12 percent, the BBM will feature notes of rich dark caramel, licorice, toffee, bourbon, and even fig and plum. Be sure to stop by Wednesday through Sunday and check out The Juke, Blue Earl’s live music series that features a rotation of local bands and acoustic acts. Heading downstate, Kent County’s crown jewels are following the local trend of spiced ale and stout. Fordham & Dominion Brewing Co. in Dover is putting out a Spiced Harvest Ale that blends a “tea” of nutmeg, allspice, ginger, clove and honey. It won “Best Spiced Ale” at Peco’s Liquor Store’s Great Pumpkin Debate in late September. The autumnal ale will be available in six-packs at Peco’s, Kreston’s Liquors and Total Wine & More, as well as on draft at the Washington Street Ale House. Also on tap is the Morning Glory Espresso Stout, a sneaky good stout that measures 9 percent but drinks smooth, like a 6. This is the first year the stout makes an appearance as a seasonal, rather than a flagship beer, due to competition from Dominion’s Oak Barrel Stout (a mere 5.5 percent). Morning Glory, being the bolder of the two, makes a better fit for the winter months, and is brewed with nearly 70 pounds of locally roasted Indonesian and South American espresso beans. It will be available at the same liquor stores mentioned above, as well as on draft at Stanley’s Tavern, Ulysses Gastro Pub and Trolley Square Oyster House in Wilmington. A little further down the road, Mispillion River Brewing will be challenging the notion that dark beers are too heavy and “chewy” to drink with their Seven Swords Golden Stout. This lighter colored stout still features notes of chocolate and coffee, but is easy on the palate and higher in alcohol than your average stout (at 8.6). Beer drinkers looking for a little energy in their effervescence should try what may be the first “SportsBerliner” ever conceived, with electrolytes (like potassium, calcium, magnesium) added to the brew. The brainchild of brewer Ryan Maloney came about when he found himself mixing his daily sports drink with Mispillion’s Berliner Weiss, or German wheat beer. Called War Kitten, this novel concoction has a slight grape flavor and is available in 16-ounce cans and on draft. ►

◄ Dew Point Brewing Co.'s beers with Bumble. Photo Moonloop Photography NOVEMBER 2017 | OUTANDABOUTNOW.COM

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80 Years!

Photo courtesy of Dogfish Head Brewery

FALL BEERS AND WINTER WARMERS continued from previous page

Dogfish Head Brewery's Liquid Truth Serum IPA

Since most of us have come to expect something “off-centered” from Dogfish Head, diehard fans won’t be disappointed with the Liquid Truth Serum. This IPA unconventionally has three different hops added after the boil (rather than during), but is hoppy without much residual bitterness. The result is balance, with 65 International Bitterness Units (or IBUs, which is low for an IPA) and a finish that leans more toward crisp, zesty citrus, rather than pine or floral notes. A little less than 10 miles away, 16 Mile Brewing Co. is planning an entire event around its new fall beer, and it’s a pretty creative brew, especially for Fireball fans. Called “Soul Cake,” this English pale ale is brewed with American oak chips that have been soaked in Fireball, the cinnamon whiskey that’s a favorite among bar-goers. This 9.6 percent spiced ale will be the centerpiece of 16 Mile’s Launch Party on Saturday, Nov. 18, at which the folks from Screams at the Beach will set up a beer-centric haunted maze outside the brewery in Georgetown. Make your way to the middle and get a taste of the Soul Cake, which is a nod to the Old English tradition that commemorated All Souls Day. Before trick-or-treating became popular, the cakes were passed out and eaten as a sign of good fortune and the escape from purgatory. While a majority (if not all) of the beers featured in this story should still be available after publication, Out & About cannot guarantee how long each will remain in stock, either on tap at the breweries or by bottle or can at liquor stores.

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FOODS THAT FIGHT COLDS Bone broth, elderberries and fire tonics are some of the weapons you can use to fend off those winter maladies By Leeann Wallett


inter is coming and with it, cold and flu season. The 2018 Old Farmer’s Almanac predicts that Delaware will see a “mild, wet” winter that will be colder than last year (but not colder than usual). And as the temperature drops, our biological response is to crave comfort foods and drinks—those laden with carbohydrates, sugar and fat. Coupled with a decrease in activity, that does not bode well for our health. These foods, according to Henry Long, wellness manager at Harvest Market in Hockessin, create “an acidic environment,” which decreases our ability to fight off colds and viruses and causes unnecessary inflammation. “Most of us have real, chronic cases of inflammation from high levels of cortisol and stress,” says Long. While inflammation is a normal, healthy response to injury or infection, chronic cases can make you more susceptible to getting and staying sick through the colder months.

Before you reach for over-the-counter remedies for winter maladies, consider a trip to the grocery store. You can bolster your immune system and perhaps avoid colds and other winter illnesses with items from the produce aisle. And even if you end up catching a cold, certain foods can help decrease the length of your sickness. For guidance on the best foods and drinks that ward off colds, we got input from four local experts: • Liz Freeman Abel, a licensed dietitian/nutritionist and owner of free + abel, a "food + lifestyle" company based in Delaware. • Sasha Aber, owner of Home Grown Café, Newark. • Tricia Jefferson, licensed dietitian/nutritionist and director of healthy living and strategic partnerships, YMCA of Delaware. • Henry Long, wellness manager at Harvest Market, Hockessin. ► NOVEMBER 2017 | OUTANDABOUTNOW.COM

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Color Counts

In selecting cold-fighters for your diet, go for color, says Jefferson. “We should eat a variety of colorful foods on a regular basis. They’re loaded with vitamins, minerals and antioxidants, including vitamins A, C, E and zinc, among others—which protect cells from oxidation or damage.” Adds Abel: “Pick foods that are red, orange or yellow, like beets, carrots and peppers.” These bright-colored vegetables are high in beta carotene (vitamin A) and immune boosters. In addition, Abel says that “eating locally and with the seasons keeps your body in sync with the rhythms of nature. Our eating (in the fall and winter) tends to mirror how we’re feeling, so stick with ground-based foods that are native to this area, like leafy and root vegetables.” Here’s a handy guide to fruits and vegetables arranged by the color spectrum: FOODS THAT FIGHT COLDS continued from previous page


apples, red peppers


oranges, sweet potatoes


pineapple, sweet corn


kiwi, spinach


blueberries, eggplant


ginger, parsnips

Not only are these fruits and vegetables appealing to the eye, they keep our immune system healthy and productive. For example, zinc is a water-soluble vitamin that we need on a regular basis; it can be found in “pumpkin seeds, spinach, animal proteins, oysters and mussels,” says Abel. This fall Home Grown Café, known for its made-fromscratch food, will serve two dishes that will supply important micronutrients. The first is a traditional Belgian mussel dish made with Belgian beer (which will rotate depending on what’s on tap), garlic, shallots, fresh thyme, smoked ham, whole grain mustard, black pepper and fresh lemon. The second is a perennial favorite, a vegetarian southwestern chili made with pinto and black beans, peppers, onions, tomato, Chipotle peppers, spices, tortilla croutons and jalapeño. For those looking for an all-natural preventative, try making your own elderberry syrup. All you need are dried or fresh elderberries, water and sweetener. Clinical studies suggest that it boosts our immune status, which helps combat viruses that cause the common cold and flu. Elderberry is also known to “reduce mucus by decreasing swollen membranes,” says Jefferson. If you can’t find dried or fresh elderberries, Harvest Market carries a bluish-black elixir made from elderberries by Areté, a wellness company based in Chester County, Pa. Have a bottle ready before the chills and aches begin, so you don’t have to consume the terrible-tasting cough syrup we’re all accustomed to. And, if you’re feeling super adventurous, consider preparing a fire tonic. As its name suggests, this tonic is a fermented concoction taken to warm the body and act as a homemade preventative to stave off infection and colds. The standard fire tonic includes a base made of apple cider vinegar and a mix of ingredients, usually horseradish, garlic, onion and ginger. These ingredients are placed in a jar and allowed to steep for a couple of weeks. After this fermentation period the concoction is strained and stored in the fridge to keep it fresh. 36 NOVEMBER 2017 | OUTANDABOUTNOW.COM

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Take one tablespoon daily to boost your immune system (pro tip: add a drop of sweetener to cut the spiciness). If you feel it’s not working, increase your intake up to one tablespoon three times a day. As far as foods go, everyone agreed that hot liquids are the best remedy for cold-related illnesses. Not only do they raise our core body temperature, they also stave off dehydration. “When we consume hot liquids, we breathe in the warm air, which helps moisturize nasal passages and soothe dry, scratchy throats,� says Abel. And there is some merit in chicken (noodle) soup as the go-to remedy for when we get sick. Plan ahead and make a chicken bone broth before the fever and aches begin. For those new to making broth, Long recommends using a prepared chicken in order to have it on hand once you’re sick. Set aside one-third of the chicken meat for the broth (if consuming right away) and use the remaining two-thirds for other meals. Place bones and carcass in a large stock pot and pour water over the bones to cover. Add diced onions, carrots and celery in addition to salt, pepper and spices—parsley, sage, thyme and rosemary, to name a few. Let the broth come to a boil and then reduce to a simmer. For the first couple of hours skim the surface of the broth. Then allow the broth to simmer overnight. Then strain, store in the ubiquitous Chinese soup plastic takeout containers and freeze for an entire season’s worth of bone broth. Why is bone broth recommended? Says Long: “Homemade bone broth has many healthful properties. The salt soothes the throat; the herbs contain important phytonutrients, and the broth is rich in protein.�

Photo courtesy of Baba's Brew

warming foods

Baba's Brew is a flavored kombucha available in bottles and on tap at Newark Natural Foods and Home Grown CafĂŠ.

In addition to chicken soup, tea and tisanes (herbal teas) were the favorites among our experts. They are readily available and an easy way to get warmth into the body. Though they all have different properties, they help us to stay hydrated during the cold-weather months. Says Aber: “I drink tea year-round. It could be because Home Grown CafĂŠ carries eight different teas and five herbal teas. We also carry Baba’s Brew Kombucha (a fermented tea that’s high in probiotics) on tap.â€? â–ş



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EAT FOODS THAT FIGHT COLDS continued from previous page

The following are recommended teas and tisanes from our experts: • Echinacea is an anti-inflammatory herb that strengthens the immune system and may reduce the length of sickness. • Ginger is a powerful anti-inflammatory herb that also calms nausea. Add slices to boiling water with some honey for a simple tea made in under two minutes.

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Taking care of the whole body while sick is just as important as eating healthy to stave off illness. Here are our experts’ personal recommendations for what they do when sick: Jefferson: “When I start feeling off, I head to the sauna. It’s a way to relax and clear things out of our system by raising our core body temperature and killing bacteria.” Saunas are available at the Brandywine, Central, Dover and Western Family YMCA locations and are inclusive of the monthly membership. Abel recommends counteracting stagnant indoor air by adding essential oils like cinnamon, orange and clove, or eucalyptus to “change the air quality and ease symptoms of a cold or flu.” Go one step further and add a couple of drops to a steam bath to open up nasal passages. Long, who just recovered from a brief cold, recommended rest. “It means taking a break and for one day out of my life, a day to watch cartoons and nap with my son (who was also home sick).” Aber advocates for “eating less processed foods in order to reap the full nutritional benefits.” This idea is reflected in the menu at Home Grown Café, which uses whole, nutrientdense foods versus unrecognizable ingredients like potassium sorbate, a food preservative. We all know intrinsically when our body feels out-of-whack before we come down with the cold or flu. Instead of fearing the worst, try adding these cold and flu fighting foods and drinks to your shopping list.


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Area chefs and food aficionados share their secrets for preparing the perfect Thanksgiving meal Generally, what words of wisdom do you have regarding Thanksgiving meal preparation for family/friends? I would say the most important thing, if you are tasked with the preparation of Thanksgiving, is to not overextend yourself. Make them bring some sides – you just concentrate on the bird and one or two sides that you know you can handle and knock it out of the park. It is hard to please everyone at a table even if it's friends and family, so delegate and don't say no when they offer to bring something. That way, if they don't like anything, it's just as much their fault as yours. —Daniel B. Sheridan, Chef/Owner, Wilmington Pickling Co., Locale BBQ Post, Stitch House Brewery The most important thing is not to stress yourself out! Plan, plan, plan. Make as much ahead as possible. Breads and baked goods freeze well, so make them a couple of weeks ahead and then reheat them on Thanksgiving. Be sure to put some water in an

ovenproof container in your oven so that there is some moisture when you are reheating. Think about prepping your veggies and starches a day or two ahead. Make an oven plan: count back from when you plan to sit down to eat and have a checklist of when items should go into the oven. This helps prevent the inevitable “There’s no more room in the oven!” headache. —Paula S. Janssen, Owner, Janssen's Market The holidays are about spending time with family and friends. Don’t let the food take you away from spending time with them. When time and schedules permit, make preparing and cooking the meal a tradition. If that is not feasible, then try to buy the more time-consuming foods. It may cost a little bit more, but it will give you the opportunities to be with your loved ones. —Kevin Varrasse II, Owner, Bachetti Bros. Meats, Market and Catering Continued on next page ► NOVEMBER 2017 | OUTANDABOUTNOW.COM

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Specifically, any thoughts about how to prepare a turkey? What herbs and spices have we been TALKING TURKEY! continued from previous page missing out on all our lives? What about alternative suggestions for vegetarians or vegans? Ingredients should be as fresh as possible from any reputable grocer. I usually grab everything I need a day or two before. You don't need too many off-the-cusp seasonings or ingredients, just a nice turkey and the vegetables you need for the sides. Herbs like thyme and rosemary go a long way and help the house smell great all day. Since I've opened Locale BBQ Post I've been smoking the turkey the last couple of years for my family and some regulars and it comes out amazing. I brine the turkey, then make sure some butter is stuffed in between the skin and the breasts, then season very heavily with salt, pepper and some of our dry rub. I usually cut the legs off the body so I can control the cook time on them separately. A brine on the turkey is definitely suggested. Don't forget to make sure you have a drip pan to save all that great flavor for some gravy. —Daniel B. Sheridan Honestly, turkey is one of the easier meats to cook—don’t overthink it. Start with a good, natural bird. We sell T.A. Farms fresh, all natural turkeys from Wyoming, Del., which are delicious. I rub mine with a dry rub: Chairman of the Bird by Madison Avenue Seasonings, and leave it to rest on the counter for about an hour before cooking so that it cooks evenly. Once I put the bird in the oven with a little white wine in the bottom of the pan, I don’t open the oven door. No basting, no nothing—just even heat. Check after several hours with a meat thermometer in the thickest part of the thigh—you want it to reach 165 degrees. Also, let the bird rest for 15-20 minutes before carving so that each slice is tender and juicy! Some things to think about if you are having vegetarians or vegans at your Thanksgiving table: There are options like Tofurkey, but honestly, I think you are better off just eating sides. Personally, I just take one token piece of turkey—for me it is all about the sides! Instead of mixing bacon into your green beans or Brussels sprouts, have them on the side to sprinkle on top. Use olive oil instead of butter in your recipes. Skip the cheese in recipes—everything is heavy enough as it is! Use vegetable stock instead of chicken stock. —Paula S. Janssen I believe that poultry seasoning is the key ingredient in cooking turkeys, although many people are experimenting with fresh sage placed under the skin on the breast. —Kevin Varrasse II Fantastic! Anything else we should know before rolling up our sleeves? If the thought of cooking for everyone stresses you out, let people bring side dishes and dessert. Or pick up some items at your favorite local market—put it in your own dish and no one will ever know! —Paula S. Janssen When mom says get out of the kitchen, just listen to her. —Kevin Varrasse II —Compiled by Krista Connor


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Bison meat: has fewer calories and less fat than beef.

HOLD THE BEEF, I’LL HAVE THE BISON We invited five noteworthy locals to sample the signature bison entrées at Ted’s Montana Grill. Here are their verdicts. By Jim Miller Photos by Matt Urban


n artist, an athlete, a writer, an event planner and a community activist. Those were the five personalities comprising our guest list for what we called our first “Out & About Roundtable.” Their mission? To try bison entrées at Ted’s Montana Grill at the Christiana Fashion Center and rate their experience. We chose Ted’s because the chain serves more bison than any other group of restaurants in the world. Most of our guests had only ever ordered bison once or twice, and no one had eaten it on more than five occasions. Since the meat is largely a rarity in these parts, all of them looked forward to the opportunity to try it again. The evening started with wine and introductions, followed by conversation that flowed easily from one topic to another, with lots of shared insights and laughter. But when the food was served, talk revolved mostly around the meal itself. The guests also seemed impressed by the restaurant’s commitment to environmental practices and unique sustainability standards (See sidebar). ► NOVEMBER 2017 | OUTANDABOUTNOW.COM

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EAT HOLD THE BEEF, I’LL HAVE THE BISON continued from previous page

In alphabetical order, here are our guests and their comments on the meal:

Paul Calistro

Calistro has more than 30 years of community service, including 26 as executive director of West End Neighborhood House. He is also the founder, CEO, and president of the Cornerstone West Community Development Corporation. Through both organizations, Calistro leads community revitalization efforts on Wilmington’s West Side. What he ordered: Bison meatloaf with garlic mashed potatoes and “Aunt Fannie’s” squash casserole. Thoughts on his meal: The meatloaf was outstanding: firm, moist, great texture. Unlike many restaurants, [theirs] was not masked by sauces, but stood on its own. Honestly can say it was one of the best meatloaves I’ve ever had. If you like meatloaf you’ll love this dish. The garlic mashed potatoes were prepared nicely and again required no additional sauces or condiments. Top quality. The squash casserole was not my favorite. It was served hot, and had a good texture but seemed rather bland. Thoughts on ordering bison again: If I was offered traditional meatloaf versus bison, the bison would be my choice, hands down. Their meatloaf surpassed even my grandmother’s secret recipe. I also tried the filet and pot roast and was impressed with both. Other thoughts: Don't forget dessert and appetizers. Loved the shrimp appetizer and the apple pecan crumb ice cream dessert. Gigantic portions.

JulieAnne Cross


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As the co-founder and head organizer of Delaware Burger Battle, Cross is perhaps the perfect person in this area to rate bison as it compares to beef. In addition to Burger Battle, Cross has a long history of promoting a multitude of local events, often utilizing her expertise in social media and her contacts in the region. What she ordered: Bison filet with green beans and “Aunt Fannie’s” squash casserole. Thoughts on her meal: I enjoyed the meal. I enjoy steakhouses, and there were parts of this meal that were “lighter” than what I’m used to. A small biscuit with the steak was smart. I can eat enough bread at an Outback or Firebirds to feed a family for a week. I felt like I had a lot of [other options that] I would have chosen from besides what I ordered. Great burger selection. Thoughts on ordering bison again: This is at least my second time having bison. I quite liked having it in steak form. Great chewing texture, and a flavor that was very similar to beef, but subtly richer and lighter at the same time. Other thoughts: I did not get this same impression the first time I visited. Hearing about the company’s commitment to the environment—the way each restaurant operates like a non-chain establishment, with hand-picked suppliers and commitment to farmers—really sold me on this unique restaurant. I hope every guest gets to hear about the benefits of eating bison and the breed’s modern history.

Henry Milligan

Known in this area as “Hammerin’ Hank” for his impressive boxing career in the ‘80s and ‘90s, Milligan still stays fit physically and mentally, working as a personal fitness instructor by day and an adjunct professor at Wilmington University by night. He’s also an actor. In fact, Milligan might be the only person on the planet to have traded punches in the ring with Mike Tyson and lines in a scene with Robert De Niro. What he ordered: Bison Kansas City Strip with broccoli and sweet potatoes. Thoughts on his meal: I am a big beef eater, and this compared very favorably with some of the best steaks I have had. One small negative was that the broccoli was not great: undercooked and bland. But the rest was superb. Thoughts on ordering bison again: I loved it, and would do it again tomorrow. Can we? Other thoughts: The methods of operation were interesting and seemed very meticulous. I am looking forward to returning, even though it is a little out of the way for me.


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Terrance Vann

At just 25, Vann has worked wonders in Wilmington’s art scene, rising to prominence with his animated and thought-provoking paintings, designs and murals. Last year he received the Delaware Division of the Arts Emerging Professional Award. In 2016 he also created the March cover for Out & About. What he ordered: The Avalon burger with French fries. I was drawn in by the Gruyere cheese. Thoughts on his meal: I was impressed with the quality and taste of everything that I had. Especially the jalapeno margarita! Thoughts on ordering bison again: I was curious at first because it's been a while since I’ve had it, so I kind of forgot what to expect. I was pleasantly surprised because in my mind I pictured it being tougher than a normal beef burger, but the bison is definitely on another level. It is a little more pricey, but you can taste the difference in the quality compared to normal beef. Other thoughts: Seems like they put a lot of consideration into how they go about crafting the food. Everything tasted fresh and looks like there are several steps in place to ensure quality. I like how they consider the environment and the lives of the animals as a part of their mission. Great food and great service overall.

Leeann Wallett

Wallett knows about food: She writes on the subject for both Out & About and Delaware Today, where she also writes restaurant reviews. Her Out & About piece about foods that can help fight of sickness in the winter months appears on pg. 35. Wallett has lived in many areas of the country, calling the Wilmington area home for the past few years. What she ordered: Pot roast with garlic mashed potatoes and green beans. Thoughts on her meal: It was a lovely meal with stellar company and outstanding hospitality. I was excited to try multiple cooking techniques/preparations, since we all opted for different entrees. Not only was my pot roast great, the bison filet and the meatloaf were solid on their own. Thoughts on ordering bison again: This wasn’t my first time eating bison, so I was excited to try a different preparation (pot roast vs. burger). I was happily surprised at how lean, tender and flavorful the meat was. It even made outstanding leftovers. Other thoughts: My first impression was skeptical, to say the least. But as I talked with the restaurant operator and [the staff], I was surprised at how much thought went into the branding and operation. These days, you hear a lot about “sustainable” farming/ranching/cooking practices and “scratch-made” food, but those terms can be very deceiving. However, Ted’s embraces this whole-heartedly and is disrupting the restaurant industry with truly “sustainable” practices and “scratch-made” food. Ted’s Montana Grill is the result of a partnership between LongHorn Steakhouse founder George McKerrow Jr. and media mogul Ted Turner, also a notable philanthropist and environmentalist. In 2008, they launched “The Green Restaurant Revolution” tour, meeting with restaurateurs around the country—including Philadelphia, New York City and Washington, D.C.—to promote sustainable restaurant practices. Ted’s Montana Grill is located at 3194 Fashion Center Boulevard, across from the Christiana Mall. To make reservations, call 366-1601.

CONSERVATION VIA CONSUMERISM Can adding bison to the menu help strengthen their numbers? It is estimated that as many as 60 million American bison* roamed the plains during the times of the first colonies. But reckless hunting practices in the 1800s brought the species to the brink of extinction. By 1902, there were fewer than 800 bison left in North America. Relatively speaking, the past 15 years have been a good stretch for bison. Last year, the National Bison Legacy Act, signed by President Obama, elevated the bovid to the status of “national mammal,” where it joins the bald eagle, our national bird. More important, however, is the fact that the past 15 years have seen the largest surge in numbers of bison since the near obliteration of the species. At the end of the 20th century, bison numbered around 250,000. Today those numbers have more than doubled. Oddly enough, restaurants share some credit for the boost. Ted’s Montana Grill, which opened its first store 15 years ago, now serves more bison than any other restaurant chain in the world. Its operators say that by increasing demand for bison meat, they have encouraged more ranchers to raise larger herds. The sudden rise in numbers largely support that claim, as the greatest increases of bison have occurred on privately owned lands. Ted’s Montana Grill developed a 22-page “Sustainability Story” to provide an overview of the chain’s high standards in conservation and environmentalism. In addition to reviewing their efforts in energy efficiency, water conservation and waste reduction, the document also includes a section on bison. “The ultimate cornerstone of Ted’s Montana Grill’s sustainability efforts is bison,” it reads. “Because bison are a natural part of the North American ecosystem, bison ranching can be beneficial to the natural environment. Grazing bison help promote a healthy ecosystem with roaming hooves that function as natural tractors, aerating the earth and rotating seeds. Their waste is a potent fertilizer.” Although a cynic might dismiss these statements as “potent fertilizer” in a marketing sense, they are not exaggerations. In 2010, a study of the American bison by the International Union for Conservation of Nature argued that the animals “have a marked influence on the patterns of occurrence, distribution, and density of other species.” “No other wildlife species has exercised such a profound influence on the human history of a continent,” the study concluded. Those are big words for a big animal—particularly one that seemingly gets so little attention. Maybe with more awareness and more interest, the bison population can double again over the next 15 years. Nov. 5 is National Bison Day. Ironically, one of the best ways to celebrate and promote the growth of the species may be to order it for dinner. *Bison are often inaccurately called “buffalo” (We all know the verse from “Home on the Range”: “Oh, give me a home where the buffalo roam”), but the American bison lives in North America, while the two main buffalo species reside in Africa and Asia. A small population of bison relatives called the European bison lives in isolated parts of Poland. SEPTEMBER NOVEMBER 2017 | OUTANDABOUTNOW.COM

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olling Revolution, Painted Stave Distilling and Blue Earl Brewing will participate in a food truck competition at the Delaware AeroSpace Education Foundation in Smyrna. The Saturday, Nov. 18, event is from noon to 5 p.m. Tickets are $4 in advance and $5 at the door. A portion of all of the event's proceeds will go to support DASEF. The foundation aims to inspire and educate people in the Delaware Valley about science, space, technology, engineering, the environment and mathematics. For more, visit dasef.org.



ore than 114,000 people in the state of Delaware are at risk of hunger, and of them, 32,910 are children. For every dollar donated to the Food Bank of Delaware, Bank of America will donate $2. When donating, be sure to include your Delaware zip code and choose that you want your gift to benefit your local food bank. This means when you make a $25 donation in honor of someone you care about, your gift multiplies to provide 150 meals to hungry children and families across the state. With that one simple action, you're giving a meaningful gift to a loved one, while giving a memorable holiday meal to a hungry family. For more, visit fbd.org.

he Delaware Art Museum noontime lunch series, held on the first Friday of every month, pairs an engaging 30-minute discussion about a work of art with lunch in the Thronson Café at DAM, on Kentmere Parkway. A café lunch voucher is included in the price. This month’s event on Nov. 3 features John Sloan’s Dance at Cochiti Pueblo. Tickets are $12 for members, $14 for nonmembers. For more, visit delart.org.



njoy appetizers by WhistCatering and music at the University and Whist Club in Wilmington on Thursday, Nov. 9, with a performance by Vivian Holfeld, a classically-trained vocalist whose repertoire includes a study in musical versatility. Her ability to capture the essence and feel of opera, popular standards, jazz, and musical theater has thrilled audiences throughout the United States and Europe. The event starts at 6 p.m. For more, and to make reservations, call 658-5125 x107.



n Wednesday, Nov. 15, supporters and friends of the Ministry of Caring will gather at the Chase Center in Wilmington to celebrate 40 years of the organization’s work with a dinner from 6-10 p.m. The Ministry has grown from a single program started four decades ago to provide shelter for abused and homeless women to more than 19 programs and three sponsored organizations that provide support and encouragement to those in need. The Ministry of Caring is a community of staff, volunteers, donors and diverse supporters united by a passion to serve the poor by providing nutritious meals for the hungry at Emmanuel Dining Room, as well as providing shelters, transitional residences and long-term housing. The Ministry also aids the jobless and assists with childcare and education.



he Hilton Wilmington/Christiana’s newly transformed venue is ready for its re-imagined Thanksgiving Day Buffet on Thursday, Nov. 23, from noon–6 p.m., with last seating at 5:30 p.m. Many menu items are infused with local ingredients, sourced either from the Courtyard Garden or from one of the hotel’s local partners. A variety of starters, garden greens, and choices of roasted whole turkey served with cranberry relish and sage-infused turkey gravy, and certified Angus prime rib served with au jus and horseradish sauce, will be available, along with many sides and dessert options. The buffet is $49.95 for adults, $19.95 for children ages 5-12, and free for kids ages 4 and under. Book early for preferred seating time. Call 781-7000 for reservations.



eighborhood Italian restaurant Café Mezzanotte at 11th and Tatnall in Wilmington recently underwent a grand reopening. The renovated restaurant now has a brand-new feel and features expansion doors that open to a private dining area for more intimate dinners. Alternatively, both doors can be opened for larger private events. The menu has been revamped as well, and guests’ favorite specials have been added permanently to the menu. This includes the Cioppino, a seafood and pasta arrangement. Café Mezzanotte’s famous homemade pasta and freshly made bread will, of course, remain on the menu. For more, visit cafemezzanotte.net. NOVEMBER 2017 | OUTANDABOUTNOW.COM

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BEAUTIFUL CITY INITIATIVE Mayor Mike Purzycki recently unveiled his Wilmington’s Beautiful City Initiative (BCI), a consistent, sustained effort by City government and the community to clean the City. City government will lead the way on this new mission by instituting, with the support and leadership of the employees of the Public Works Department, a beautification program that has not been attempted before in Wilmington. Purzycki said it’s important to create an aesthetically attractive City for citizens and visitors alike. The Mayor said a clean City means we respect our City and offered his thanks to AFSCME Local 320, the union to which most of the City Public Works employees belong, for its support of the Beautiful City Initiative. “We are rolling out the Beautiful City Initiative in phases beginning now, and we’ll do more next spring after the weather warms,” said Mayor Purzycki. “Once we get into the groove of the government and community working together to keep Wilmington clean, I know this effort will become part of the norm as opposed to being something special. We all need to take pride in our homes, our blocks and our neighborhoods, because everyone appreciates a beautiful City.”


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The elements of the Beautiful City Initiative include: • Cleaning the City’s highly visible areas and well-traveled corridors or gateways. • Deploying more cleaning crews on neighborhood streets as well as using the city’s water flusher trucks more often. • Distributing new and free trash bins to approximately 19,500 residential properties throughout the City next spring and requiring that citizens use the bins instead of placing trash in bags on the sidewalk. • Offering an education program to help citizens understand the proper disposal methods for trash and recycling. • Improved landscaping design and maintenance for public areas. • Improving the process for removing dead or injured trees from public rights of way and in parks. • Replacing missing or worn street signage through a citywide visual inventory. • Repainting crosswalks and stop bars, as well as repainting fire hydrants. • Reviving Wilmington’s Adopt-A-Block program. • Reforming the City’s current street sweeping program. • Reforming the City’s special trash pick-up policy to curb abuse of the program. • Continuing to crack down on those who illegally dump materials on City streets.



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FRESH START FOR CITY LANDMARK SITE Wilmington Mayor Mike Purzycki recently announced that a pair of city non-profit organizations, Cityfest, Inc. and the Urban Bike Project of Wilmington, have entered into a unique partnership to occupy the former Wilmington Police Department Mounted Patrol Stables, located at 1500 N. Walnut St. in the Eastside Brandywine Historic District. The agreement will further the mission and vision of both organizations and create a unique and lasting purpose for the site. Cityfest, Inc. is a non-profit, quasi-City entity that is staffed by the Mayor’s Office of Cultural Affairs. It is the same entity that produces and manages many of Wilmington’s renowned arts and cultural programs, including the Riverfront Blues Festival, Art Loop Wilmington, the Wilmington Children’s Chorus and the nationally-acclaimed DuPont Clifford Brown Jazz Festival. The Mayor said Cityfest’s new initiative at the 1500 Walnut St. site—The Urban Artist Exchange—will create a dynamic and engaging creative space for artists and a place where citizens can enjoy the work of area artists. Cityfest President and Acting Cultural Affairs Director Tina Betz said Cityfest will transform the facility into a multidisciplinary arts habitat. Betz said Cityfest will conduct a two-stage renovation of the stables and surrounding grounds, with phase one expected to begin in September 2018 and be completed in about a year. She said phase two should start by January of 2020 and be completed within a

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year. The renovation, Betz said, is envisioned to include an openseat amphitheater, an outdoor public art exhibition and sustainable landscaping to support the space. The project is estimated to cost $975,000. Betz and Purzycki said an Urban Artist Exchange will establish the historic former Old City Stables as a distinctive destination known for welcoming creative people and using the arts to transform the Eastside neighborhood in which it is located physically, socially and culturally. The Urban Bike Project (UBP) of Wilmington, a non-profit community bike shop founded in 2006, has occupied the main building on the stable grounds since 2013. UBP supports Wilmington communities by providing access to bicycling as a healthy, affordable and practical mean of transportation and recreation, according to Executive Director Laura Wilburn. UBP programs serve more than 1,000 Wilmington residents each year, introducing them to the exciting ways that bicycles can impact community. Under the new agreement, UBP will continue to use that space for the operation of a bike maintenance, repair and retail space, for providing educational assistance to City residents, and for hosting fundraising and community events. UBP also will be responsible for a two-stage renovation of the main structure that will begin no later than April 2020 and cost upwards of $250,000. Wilburn says the group plans to begin work much sooner and could end up spending an estimated $450,000 to improve the building.

HELP US DEVELOP THE PLAN! Complete the online survey at:

surveymonkey.com/r/Wilmington2028 A SPECIAL SUPPLEMENT TO OUT & ABOUT MAGAZINE

10/24/17 4:21 PM

NEWS YOU CAN USE! GUEST PARKING PASS Guest parking passes allowing vehicles without a residential parking sticker to park in an otherwise restricted area are issued in special cases, such as for visitors to your home. For more information about obtaining a Guest Parking Pass, call (302) 5762099 or email GuestPass@WilmingtonDE.gov. LEAF COLLECTION CONTINUES INTO DECEMBER Leaf and yard waste collection, which began on October 2, continues through Friday, December 15. City sweeper or vacuum trucks will collect leaves from the street in designated areas on scheduled days and times. For more information on the City’s Leaf and Yard Waste Collection Program, please contact the Public Works Call Center at 302-576-3878. Customer service representatives are available Monday through Friday from 6:00 a.m. to 4:30 p.m.

PARKMOBILE MODERNIZES ON-STREET PARKING SYSTEM Citizens can now pay for parking through the Parkmobile phone app at approximately 1,000 metered spaces in the downtown district. Wilmington has entered into a partnership with Conduent and Parkmobile, LLC to make the Parkmobile app available to everyone at no cost to the City. In addition to paying for metered parking with their mobile phone, citizens can receive a reminder before their meter expires so they can extend their time with a few taps in the app instead of walking back to the meter. Two-hour time limits still apply, and the app will not allow customers to extend time beyond those limits. There is a 30-cent transaction fee charged by Parkmobile for the use of its technology. However, should you decide to add money to a meter which has not already reached the two-hour limit, you will NOT be charged another transaction fee. The new service also tracks the time you arrive at a parking space and how long you’ve paid to park, which will help settle disputes from citizens who say they were ticketing with money time and money remaining in their meter. Parking enforcement officers will use their handheld devices to confirm. To set up an account, you can register free on the Parkmobile app or at www.parkmobile.com.

PAY YOUR BILLS ONLINE The City of Wilmington Department of Finance announces a new online Customer Service Portal with improved bill payment and bill presentment options powered by PAYMENTUS®. For more visit www.wilmingtonde.gov. COMMUNITY CLEAN-UP DAYS The Clean Wilmington Committee can assist your organization in scheduling community clean up days. Demonstrate your pride in your community by lending a hand and encouraging your family and neighbors to get involved as well. Clean neighborhood activities make great projects for school, church, and scout programs or for anyone who wants to pitch in and help their community shine. To sign up, call the Public Works Call Center at (302) 576-3878.





OPEN STREETS WILMINGTON walk. run. bike. skate. play. smile. repeat. DEC 15


Brandywine Park in Wilmington


free and open to the public every saturday starting october 28th - november 25th 7 AM - 12pm NOVEMBER 2017 | OUTANDABOUTNOW.COM

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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

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Patrons gather at a previous SABA event. Photo courtesy of The Delaware Contemporary

ART FOR ALL AT THE DELAWARE CONTEMPORARY Nov. 11 showcase for artists offers works for any budget By Michelle Kramer-Fitzgerald


n Saturday, Nov. 11, The Delaware Contemporary hosts an event that is not only a fundraiser but also a call to action for the community to become art owners as well as art appreciators. The event, SABA III, creates a convivial, arty atmosphere focused on the promotion of art collecting for any budget or environment. SABA III’s goal is twofold: To provide an opportunity for artists of all ages and stages to showcase their work, and to ignite community interest in collecting by providing affordable pieces for every level of interest. The event is built around the aura of mystery—the artist of each work in the event is unnamed until the piece is purchased. "The excitement is in the 'anonymous factor'—whose work are you actually purchasing?" says Kathrine Page, interim Gretchen Hupfel Curator of Contemporary Art. “Works range from those by local art students to emerging and established artists, Contemporary Studio Artists and staff members. The artists’ names will not be revealed until after the artwork has been purchased.”

Each participating artist is tasked with creating a 6x6-inch piece. That size, Page notes, is the “sweet spot” for art donations as well as art collectors. More work can be displayed and accommodated in a variety of spaces in that format, and it’s also easy to install. She says several other galleries and museums use a similar model in their events. SABA III is more sale than auction—all artwork will be sold on a first-come, first-served basis at a flat price of $25 per piece. The competitive element will be centered around who can get to the artwork first. Executive Director Joseph J Gonzales is looking forward to the first major fundraising event under his tenure. He’s hoping it will create energy around art, artists and the art of collecting in a competitive environment. "Many arts organizations host events like this not only because they are mission-related and good fundraisers, but equally imperative as fun, festive ‘awareness’ occasions,” says Gonzales. “And bringing people together who love art to compete for ownership makes for an exciting evening." ►


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Create Some

"We're looking forward to a fun frenzy of purchasing during the ART FOR ALL AT THE event,” says Tatiana Michels, The DELAWARE CONTEMPORARY continued from previous page Contemporary’s marketing manager. Artist Delona Seserman will be participating. “The piece I donated depicts a geographical symbol of our state. It also represents my token of appreciation for the mission of The Delaware Contemporary,” she says. “Come to SABA to see what it is!” Seserman has been an active studio artist, docent and teaching artist of The Contemporary since her move to Delaware in 2012. She observes first-hand that the organization delivers a complex art experience through annual exhibitions, artist studios and residency, and cultural events that promote the importance of a strong community. “There are not many organizations that can compel so harmoniously the essence of contemporary art in our society as The Delaware Contemporary,” she says. The evening also includes live music and catering from food truck Pizzeria Pronto. Tickets range from $25-35 with a limited $100 patron preview option available, offering patrons the early chance to preselect works. Get tickets at decontemporary.org.


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The founders of City Theater Company (CTC)—Jon Cooper, Michael Gray and Tom Shade—launched the company in the early ‘90s with a nod to their “dramaturgical touchstone,” Stephen Sondheim. Now, more than two decades (and many tributes) later, CTC presents yet another Sondheim classic with Sunday in the Park with George. The musical was inspired by French painter Georges Seurat's A Sunday Afternoon on the Island of La Grande Jatte. It takes the audience into the world of George (a fictional Seurat), who is fixated on the creation of his masterpiece, and his great-grandson George, himself a cynical contemporary artist. Brendan Sheehan stars as painter Seurat in a stripped-down take on what it means to create art for both artist and audience. Founding Artistic Director Tom Shade returns to direct alongside Producing Artistic Director Michael Gray. CTC’s production runs Dec. 1-16 at The Black Box on the Wilmington waterfront. Tickets are $15 (youth to age 15); $20 (students and military personnel with ID) or $40 (VIP) and are available now at city-theater.org.


Market Street Music’s venue, First & Central Presbyterian Church, sits on Rodney Square—one of the busiest business and social hubs in our city. Yet many of the countless workers, students, visitors and Wilmingtonians who traverse the square are unaware of the diverse and affordable mid-day musical menu available to them each week. Now through May of next year, Market Street Music offers a respite from the weekly grind in the form of Thursday Noontime Concerts. The series delivers plenty of musical diversity: Center City Chorale; violin & piano duo Dina Nesterenko and Oksana Glauchko; countertenor Augustine Mercante and pianist Hiroko Yamazaki; Brandywine Harp Orchestra; Cartoon Christmas Trio, and much more. And best of all, it’s free (a suggested $5 donation is welcomed). Music Director David Schelat notes that the series was developed to help introduce different genres of music. “Thursday Noontimes provide such a sampling of musical styles, listeners can enjoy a half-hour ‘taste’ and see if it’s to their liking,” he says. The doors are open every Thursday at 12:30 p.m., and all are welcome. For more, go to marketstreetmusicde.org.


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STARS µµµµµ Jaden Michael, Oakes Fegley, and Julianne Moore in Wonderstruck. Photo Mary Cybulski / Courtesy of Amazon Studios

SMALL WONDER Director Todd Haynes explores the power of silence, the wonder of connection By Mark Fields


irector Todd Haynes has worked in a variety of cinematic genres and with diverse subject matter over his esteemed indie career. His work includes Superstar, a critique of celebrity culture; Safe, a drama warning of the toxicity of modern American life; Far From Heaven, a technicolor homage to 1950s sexual melodramas; I’m Not There, an unconventional and poetic biography of Bob Dylan; and most recently, Carol, the multiOscar-nominated drama about a forbidden lesbian love affair. There is, however, a thematic through-line in Haynes’ films: a deep sensitivity for those estranged, for whatever reason, from conventional society. In his latest feature, the delicate and lovely Wonderstruck, Haynes again explores what life is like for those out of step with the norm: in this case, two deaf children on their own in New York in two seemingly unrelated stories set 50 years apart.

In 1927, Rose, a child isolated by her deafness from birth, runs away from her suburban home in pursuit of a silent film star, Lillian Mayhew (Julianne Moore), whom she idolizes. Played by newcomer Millicent Simmonds (who is herself deaf) with a mesmerizing screen presence, Rose is looking for a place where she belongs in a society that marginalizes and patronizes the disabled. Fifty year later, in 1977, Ben (Oakes Fegley) is a lonely Minnesota boy grieving over the recent death of his mother and determined to find the far-away father he has never known. Finding a clue to his dad’s identity in an old book leads him on a quest to New York City, but not before Ben is also struck deaf in a freak lightning accident. The two mysteries are told in an interspersed fashion—1927 in luminous black and white cinematography and nearly silent, 1977 in lurid pop colors and a noisy and era-appropriate rock soundtrack. And both stories reflect the innocence and resilience of the two young characters at their center. ►


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Nemours Building | 1007 N. Orange Street

November 3 - 5

Rebel in the Rye

School Life

Fri 2 & 8:30 Sat 4 | Sun 12 & 6

Fri 5:30 | Sat 1 & 7:30 Sun 3

Rocky Horror Picture Show Sat 11 pm


To reveal more of the plot and the two stories’ connection SMALL WONDER would be a disservice to Haynes’ continued from previous page and screenwriter Brian Selznick’s thoughtfully constructed gem of a film. Incidentally, Selznick wrote the book on which Wonderstruck is based, and he also wrote the novel that inspired Martin Scorsese’s recent Hugo. The almost magical delicacy of Wonderstruck is given further resonance by cinematographer Edward Lachman’s deft evocation in the two eras and in Carter Burwell’s enchanting film score (which is especially effective in Rose’s story). Both Simmonds as Rose and Fegley as Ben are natural magnets in front of the camera. Their straightforward, earnest performances carry the film. But, credit also must go to solid supporting work from Jaden Michael as Ben’s friend Jamie; Michelle Williams in a brief but crucial role as Ben’s mother; and Moore, who plays two characters in the movie, one in each era. Some overly long third-act exposition aside, Wonderstruck is a captivating story about two isolated children who manage to find comfort and connection. Also appearing at your nearby multiplex in November: Thor: Ragnarok, the latest movie exploration of the Marvel universe (11/3); Wonder, a domestic drama starring Julia Roberts and Owen Wilson as parents of a unique child (11/17); and Coco, a Pixar story featuring an all-Latino voice cast (11/22).

Take Every Wave

78/52 Hitchcock’s Shower Scene

Fri 2, 8:30 | Sat 4 | Sun 3

Fri 5:30 | Sat 1, 7:30 | Sun 12, 6

Photo courtesy of IFC Midnight

November 10 - 12

November 17 - 19 The shower scene from Psycho was a watershed moment in film history.



Fri 5:30 Sat 1, 7:30 | Sun 3, 6

Fri 2, 8:30 Sat 4 | Sun 12

Rocky Horror Picture Show Sat 11 pm

November 24 - 26

In Between

The Square

Fri 2, 5:30 | Sat 4:15 | Sun 3:30

Fri 7:45 | Sat 1, 7:30 | Sun 12, 6

For more information and tickets, visit


78/52 3 STARS µ µ µ

A documentary for the obsessive cinephiles among us, 78/52 dissects the watershed film moment of the shower scene from Alfred Hitchcock’s Psycho. Filmmakers, critics, actors, and family members lovingly break down the brilliance of that short but transformative sequence with a breathless fascination that is both credible (in its sincere geekdom) and incredible (for its unabashed admiration). The title refers to the frenetic 78 shots that Hitchcock, his film editor George Tomasini, and composer Bernard Hermann packed into a 52-second scene from the 1960 film. Filmmaker Alexandre O. Philippe cleverly shoots this documentary in blackand-white, though his strange use of newly shot Psycho-like footage ill serves his paean to the artistry of the Master of Suspense. Also at Theatre N in November: Lucky, the great Harry Dean Stanton’s last film (11/17 weekend); Dina, a documentary about a couple with psychological and development issues seeking connection (11/17 weekend); and In Between, a feminist drama about three very different Palestinian roommates (11/24 weekend). For specific dates and times, visit theatren.org.


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Entertainment Schedule EVERY MONDAY: Showtime Trivia EVERY TUESDAY: Jefe & DJ Andrew Hugh EVERY THURSDAY: DJ Willoughby

Open at 7pm on Thanksgiving!





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10/24/17 1:54 PM

Photo Nancy JL Powel


Rusty Blue, from left: Clayton Milano (lead guitar), Joey Heins (bass), Greg Stanard (vocals) and Damien Pace (drums).

TEENS TAKE THE TITLE Major changes, close-knit friendships and an energetic sound contribute to newest Musikarmageddon victors Rusty Blue


hen Rusty Blue was announced as the victorious band at the Musikarmageddon competition on Oct. 14 at the baby grand, members of the group began laughing uncontrollably. Says bassist Joey Heins: “It was just pure joy. I was trying to stop myself from laughing but I just couldn’t.” The four-man band received an average score of 93 out of 100 from judges and got nearly half of the audience votes. The remaining three bands—Cologne, TreeWalker and Carrier— were much closer in their scores, with Cologne taking the runner-up spots thanks to a solid fan base. There were approximately 160 people in attendance, one of the largest Musikarmageddon finale crowds. Judges’ comments about Rusty Blue brimmed with praise: “Solid. Full of energy. An eclectic mix. You’re on the fast track to amazing things,” from Jim Pennington, guitarist of local band The Collingwood; “Who needs an intro with a start like that? Killer. Catchy, interesting, nostalgic,” from Zach Crouch, lead guitarist of last year’s winners Susquehanna Floods; “Great interaction, amazing energy, fun to watch. I’m an instant fan. Classic but innovative,” from area music mainstay Angela Sheik. The Wilmington alternative rock band has come a long way since forming in 2014 as Over Ripe Banana. Most members hadn’t even reached high school then. Between then and now, the original line up has shifted— members left, others switched instruments—and the group now consists of Greg Stanard on rhythm guitar and vocals, Joey Heins on bass, Clayton Milano on lead guitar and Damien Pace on

drums. The band name first appeared as the title of a song, which, Heins says in retrospect, was “a pretty bad piece of music, but we needed to get rid of Over Ripe Banana if we had any chance of getting a real show.” At the time, the group did covers, something remembered by Gayle Dillman of Gable Music Ventures, the local event company that promotes original music and runs events like downtown’s Ladybug Music Festival. “Every month for six months Joey emailed me,” Dillman says. He also sent videos of the band playing—and growth and improvement were immediately palpable. When Rusty Blue shifted to playing original music, Dillman got them a handful of Gable gigs. “Each time they got better,” she says. “What Joey demonstrated is something many bands have trouble with: patience, perseverance and persistence. Did I mention that Joey was 14 when he started emailing? Who does that? Usually it’s a parent, not a young teen. We knew there was something there.” Songwriting became Stanard’s job, though over time that role has become more collaborative. Someone will write a chorus or verse, someone else will come in with a riff, and everyone discusses the song’s outcome from there. The band has released one album, Life’s Good. The Musikarmageddon prize package includes a recording session with TribeSound Records (along with 20 custom band t-shirts from Spaceboy Clothing, a photoshoot with Moonloop Photography, and more) so Heins says they’ll definitely be utilizing that studio time to work on their second album in the near future. ► NOVEMBER 2017 | OUTANDABOUTNOW.COM

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10/24/17 11:07 AM


Celebrating the 20th Year!

TEENS TAKE THE TITLE continued from previous page

November 2 - 12 Featuring the best American and International independent features and documentaries • 11 Days of Films • Online Ticket Sales in Real Time • 3 Screening Locations • Rush Ticket Sales at the Door • 6 Festival Pass Levels Visit our Cinema Art Theater throughout the year for great independent films. Cinema Art Theater 17701 Dartmouth Drive Dartmouth Plaza · Lewes, DE RBFS is Standards for Excellence® accredited, having met all the requirements for best practices in nonprofit management.

For more info, visit www.rehobothfilm.com or call 302-645-9095

This organization is supported, in part, by a grant from the Delaware Division of the Arts, a state agency, in partnership with the National Endowment for the Arts. The Division promotes Delaware arts events on www.DelawareScene.com.

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All four members of the band are students at Mount Pleasant High School.

Most of Rusty Blue’s songs are rooted in experience, whether about day-to-day life like bike riding adventures or the more abstract, like dreams. But one thing all the songs have in common is that they’re deeply personal. “I think that’s what makes them so special,” Heins says. Band members’ chemistry doesn’t stop with collaborative songwriting. “Our music is complex and we really try our best to play together,” says Heins. “We never let a musical moment go unrecognized if we can help it and I think we all know where everyone’s moments are. We complement each other.” In the meantime, finding a band-life balance is no easy task. All members, between the ages of 16 and 17, are juniors or seniors at Mount Pleasant High School in Wilmington. They also have jobs, so finding time to practice can be challenging, but it’s a priority—as is building friendships. “All of us hang out all of the time,” says Heins. “We love to listen to music, ride bikes, take walks, explore interesting places, pretty much anything.” While graduation is around the corner, Heins says the band is excited for their future of playing together. “This is my first chance to pursue music in a big way and I love that I’m getting this chance with my best friends,” he says. “Our shared musical and personal chemistry is what makes continuing as a band worthwhile to me.” Heins says Rusty Blue wants to go on tour soon, which he says seems more feasible now than it did even a month ago. With the adrenaline of the Musikarmageddon win, plus the fact that the band has been expanding its show base beyond Wilmington and Philadelphia, things are looking up. “Rusty Blue’s evolution is everything that Gable wants as a business,” says Dillman. “We started Gable to provide a platform for all ages. The young men have matured, sharpened their skills and have written some amazing original music. And they are all 16 or 17—kind of reminds me of The Districts.”


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10/24/17 11:16 AM



John Lodge

“For the Record” is an occasional feature in which musicians discuss what they’ve been listening to lately.

Photo courtesy Rogers & Cowan

By Jim Miller


t 72, John Lodge can look back on an extraordinary life as a musician who has played bass and sung and written songs for The Moody Blues since 1966. Having sold more than 70 million records worldwide with The Moody Blues and with the band recently earning a nomination into the Rock & Roll Hall of Fame, Lodge certainly has earned the right to rest on his laurels. But after 50-plus years in the music business, he decided September of 2016 was the right time to embark on his first solo tour—eight club dates in the UK. With last year’s release of his second solo album, 10,000 Light Years Ago, Lodge didn’t want to make the same mistake he did after releasing his first, Natural Avenue. He never toured after releasing that album 38 years ago. “I always felt like I hadn’t completed that circle, really,” Lodge says, during an Oct. 20 phone interview. “So when I recorded my new album, 10,000 Light Years Ago, I was determined to go on the road and perform not only that album, but also songs from The Moody Blues that I’ve never played [live] before.”

Now he is bringing the tour to the U.S., with a stop here at The Queen on Sunday, Nov. 5. In addition to cuts from the solo album, Lodge also will be performing songs that can be heard on his new concert recording, Live in Birmingham, which was recorded on the last night of his UK tour in the town where he was born. The Birmingham Town Hall show was especially significant, for it was there, as a as a 13-year-old boy, that he sat in the front row of the balcony and watched Buddy Holly perform for the first time in his life. “Buddy Holly was the biggest influence in my career completely,” Lodge says. “People talk about rock ‘n’ roll, and I say, ‘Yeah, I was into rock ‘n’ roll from Day One.’ But Buddy Holly really tuned my music. “What I wanted to do with my live album was for me to stand on that stage where Buddy Holly was and almost look back up at the balcony and see a young Johnny Lodge looking down. So that sort of completed a circle.” Here are Lodge’s takes on his favorite Buddy Holly album and a few other records that have been on his turntable—or on his mind —recently and most resoundingly: ► NOVEMBER 2017 | OUTANDABOUTNOW.COM

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LISTEN FOR THE RECORD WITH JOHN LODGE continued from previous page

The Crickets – The “Chirping” Crickets

[This is] the album that really changed my life from a musician’s point-of-view, as a 13-year-old boy with a sixstring guitar for the first time. There was a program in England called Jukebox Jury that played new records, and they played a record by Buddy Holly and the Crickets called “That’ll Be the Day.” I was just absolutely intrigued. I tried to find it—it took me ages—two months I think, before that album was actually available in the UK. It’s a go-to album, because of the double-tracking of guitar parts and the bass playing. It’s stand-up bass, but it’s really interesting the ways the bass and guitars work together. The wonderful thing about Buddy Holly is that basically up until then, rock ‘n’ roll was 12 bars or eight bars. But Buddy Holly just changed everything by putting minors in there; putting sevenths in there; not playing 12 bars; putting guitar solos in there; different rhythms. Chirping Crickets was all of that. Every time I play that album, it magically transports me back to that time. It reminds me of everything that got me hooked on rock ‘n’ roll. And the English version of rock & roll, I might say. I know Buddy Holly was American, but somehow he translated so well into the Englishness of rock ‘n’ roll.

John Lennon – Imagine

It’s just such a brilliant, brilliant album. Everything about it. The way it was played, the musicianship, and some wonderful songs on that album, like “Jealous Guy.” There’s a string part in that song. It just comes in once, and every time I hear that— there’s just something magic about that album.

Nina Simone – Baltimore




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Nina Simone’s voice is unbelievable, and the orchestration on that album is beautiful. What I love about that album is that is the different way in which each song is approached. You’ve got sort of West Indian music in there, but you also have wonderful orchestrations in the song about a father going to Paris. If people want to listen to a fantastic album, listen to Baltimore.


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Her voice just transcends everything to me, it’s pitchperfect. There’s a melody in her voice. If there’s anybody who wants to be a fantastic singer, find the melody in your voice. It’s not so much about trying to hit the highest note possible and singing it as loud as possible. It’s about getting that melody, where you actually draw people into that melody. And her voice just draws me in every time.

B.B. King and Eric Clapton – Riding with the King

I love going to the Delta in America. All of that area, through Helena and Memphis and Tupelo, with Elvis [being born there]. When I was in Memphis once, I remember going to this rib shack. And they had all this wonderful music playing, Robert Johnson and other great blues artists. Then they played a track from this album, Riding With The King, which had just come out. To me, bringing those two musicians together in that rib shack was just brilliant. I play that album a lot. We grew up with Clapton. Our first tour in America was with Clapton. The Moody Blues played our first concert, believe it or not, in Paris with Cream. B.B. King and Eric Clapton, just playing against one another on this album, it’s just a great album. To me, it brings together the blues from the Delta and English blues.

John Lodge – Live From Birmingham

It was released today, so I have to mention it! [laughs] The reason it’s a go-to album is that I’ve had to listen to it so much just to make sure the mix is right, and the mastering is right, and the pressing is right. [laughs again] I’m so pleased with the guys in the band. They played so well. It was only one show. We didn’t go back into the studio [to do overdubs] at all. Everyone just gave their all with this record. We were talking about Nina Simone, [and] trying to find the melody and emotion in the voice. And that’s what you got to do on stage: You’ve got to get that melody in the instruments. It’s not about how loud they play. It’s about that melodic sound that draws you in and captures you. Bassist John Lodge of The Moody Blues will appear at The Queen on Sunday, Nov. 5. For tickets, go to TheQueenWilmington. com. To order copies of Lodge’s recent releases—and for more tour information—go to JohnLodge.com.

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10/24/17 2:38 PM

NOVEMBER MUSIC at Kelly’s Logan House

Look for these great bands upstairs!

FRIDAY, 11/03 Gable Music Presents - 10 p.m.

SATURDAY, 11/04 Velvet Tones - 10 p.m.

FRIDAY, 11/10

Engine 9 - 10 p.m.


Element K - 10 p.m.

FRIDAY, 11/17 Gable Music Presents - 10 p.m.


Green Means Go - 10 p.m.

FRIDAY, 11/24

Gable Music Presents - 10 p.m.


Back to Blonde - 10 p.m. 1701 Delaware Ave. Wilmington, DE 19806 (302) 652-9493

LOGANHOUSE.COM Bands and times subject to change.


TUNED IN Not-to-be-missed music news JOE TRAINOR TRIO TURNS 10

The Joe Trainor Trio—JT3—celebrates its 10th anniversary at The Queen on Friday, Nov. 17. JT3 will perform in the round— that is, with the audience surrounding them—accompanied by a string and horn section for an intimate night of original music. The night also will feature a few surprises and the performance will be recorded for future release. Made up of Joe Trainor (piano, vocals), Kevin Niemi (bass) and Jeff Dement (drums), the piano-based rock band is known for lively performances and has won a series of local awards, including 2013’s “Best Live Band” by WSTW. In the 10 years since the band’s debut at Kid Shelleen’s Charcoal House & Saloon in September 2007 (with previous drummer Mike Doroff), the trio has released two albums, Drive (2009) and Twelve Stories (2012), both of which are on frequent rotation on local radio stations. You can also catch the band playing locally and regionally at festivals, clubs and more. Their most recent single, “Before Too Long,” is now out. The trio has covered and performed full length albums, too, like Abbey Road, and music by Radiohead, Green Day and Led Zeppelin. How have they stayed together all these years? “We’ve always come at it from the position of ‘friends first— musicians second,’” says Trainor. “Not many bands reach 10 years, and I attribute that to the friendship we have as a group.” Tickets for the 7 p.m. show are $20. For more, visit thequeenwilmington.com.


Another local mainstay group playing at The Queen this month, Ben LeRoy & THE SNAP, will hit the stage on Saturday, Nov. 25. More than thirty years after their first gig, the band, led by LeRoy, is preparing to play Wilmington once again. The band will perform songs from their early days of playing small clubs like The Barn Door to when they were fixtures at The Stone Pony and Bottle & Cork. With nine records, more than 100 original songs, 300 covers and close to 1,000 performances under their belt, THE SNAP has performed with America, The Alarm, Greg Allman, The Guess Who, John Eddie, KC and the Sunshine Band, The Hooters, Matthew Sweet, Sophie B. Hawkins and Tommy Conwell. For this event, the balcony is general admission seating. The show starts at 7 p.m. and tickets are $20. Get them at thequeenwilmington.com.


Everyone’s favorite local barcade, 1984, will morph into the Upside Down for one night only on Wednesday, Nov. 1—a special trivia night celebrating the release of the second season of Netflix’s Stranger Things (streaming Oct. 27). Beer specials and maybe even some Eggo waffles—plus some Stranger Thingsthemed prizes—will be available. Let’s just hope the Demogorgon doesn’t make an appearance. The event starts at 8 p.m.


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next to anthony’s pizza formerly famous mike’s

The Newark Symphony Orchestra, which has performed as a community orchestra since its founding in 1966, has two Sunday concerts coming up at 3 p.m. at the Independence School (1300 Paper Mill Rd., Newark):


Dec. 10: Rossini, “Overture to William Tell” Copland, “Lincoln Portrait” Beethoven, Symphony No. 3 “Eroica”



March 4: Rebekah O’Brien, guest conductor Youth Concerto Competition Winners Mendelssohn, Symphony No. 5 “The Reformation,” op. 107


Senior and student discounts are available, and tickets are free for students in 8th grade and under who are accompanied by an adult. Call 369-3466 for tickets or visit newarksymphony.org.


EVERY GAME ON 13 HDTVs (Sun. & Mon.)


Montreal quartet Ought reached sudden and universal critical acclaim with its 2014 debut album More Than Any Other Day, and momentum has increased from there. The adventurous quartet, which balances earnestness and exuberant post-punk sounds, will be at Arden Concert Gild on Monday, Nov. 20, at 8 p.m. Their newest album, Sun Coming Down, maintains the group’s distinct style, known for themes of naturalism and of being declarative while unhurried, unrefined and thoughtful. The show starts at 8 p.m. and tickets are $10-$13. Get tickets at ardenconcerts.com.










4809 Limestone Rd, Wilmington, DE 19808 (next to Anthony’s Pizza)



A professed Southern Gothic, alt-country blues singersongwriter based in Johnson City, Tenn., Amythyst Kiah is known for her commanding stage presence and raw vocals. Experience her powerful music on Saturday, Nov. 18, at the baby grand. Her eclectic influences span decades and diverse styles, drawing heavily on the music of Mississippi Sheiks, Son House, Jimmie Rodgers, Olla Belle Reed, and the Carter Family. She is also inspired by R&B and country music vocalists from the ‘50s to the ‘70s (think Big Mama Thornton, Sister Rosetta Tharpe, Mahalia Jackson, Dolly Parton, Patsy Cline, Loretta Lynn). Tickets are $17 and the show starts at 8 p.m. Find tickets at tickets. thegrandwilmington.org.


Local band Cologne—runners-up in this year’s Musikarmageddon competition—is set to release its debut EP titled New World on Friday, Nov. 10, with a release show at 1984. The band took a DIY approach by self-producing, recording and mixing the EP. The band combines melodic guitar work, rhythmic drum and bass patterns, sweeping ambient synthesizers and catchy vocal melodies to create their sound. New World contains five tracks, including “She’s on Fire,” which combines R&B with indie rock, and “Say the Word,” a dreamy soundscape that showcases the group’s softer side. Look for the EP on Bandcamp, Spotify, Google Play, and Apple Music. ►

INDOOR CORNHOLE Tuesdays – 8pm with cash prizes!

DOG NIGHT ON THE PATIO Wednesdays 5pm – 11 pm bring your dog to route 2 tavern!

LATIN NIGHT THURSDAY • Nov 2nd – DJ Cris & DJ Oszkar • Nov 16th – DJ Bis • Nov 30th – DJ Willie Wilmington

3 & $4



SATURDAY NOV 18TH Fundraiser for Bender Cancer Fund

SUNDAY DJ SERIES Every Sunday 9pm – 1am

SUNDAY NIGHT FOOTBALL drink specials during the game doors open at 4pm


2 bud lights


4305 Kirkwood Hwy Wilmington, DE (Behind The Applebee's)


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LISTEN TUNED IN continued from previous page


Dogfish Head’s seventh annual weekend celebrating the best of craft, Analog-A-GoGo, is back Nov. 3-5 at Dogfish locations in Rehoboth, Lewes and Milton. Fans can enjoy special cask beers, craft cocktails, a plethora of vinyl vendors, food trucks, the artisanal marketplace, and live music on the new pub stage at Dogfish’s Brewings & Eats along with events at Dogfish Inn, Chesapeake & Maine and Dogfish Head Craft Brewery. The festivities start Friday evening, Nov. 3, in Lewes at Dogfish Inn with Dogfish founder Sam Calagione and Bryan Selders, Dogfish Brewing Ambassador, for a musicthemed Fireside Jam at 6 p.m. This will be open to the public, not just guests of the inn. Then, live music kicks off at 10 p.m. at Brewings & Eats in Rehoboth with southern gothic band The Legendary Shack Shakers taking the stage. The show is free. Saturday, from 11 a.m. to 4 p.m. at the Milton brewery, brings a day of indie craft beer, music, tastings including rare cask beers and distillery samples with special tours of the Steampunk Treehouse and brewery. There will be a record swap, a DJ spinning vinyl, and the fan-favorite marketplace which will feature handcrafted items like vintage goods, art, crafts, apparel, jewelry, barware, music accessories, and vinyl collectors with new and rare LPs. Marq Spusta, the Californiabased artist known for his distinct illustrative style and longtime friend of Dogfish, will create original art onsite. After the Analog festivities wrap up, head into Rehoboth to Chesapeake & Maine for an Analog Happy Hour until 7 p.m. At 10 p.m. at Brewings & Eats, check out the sounds of indie music project Waxahatchee by Katie Crutchfield. Crutchfield is no stranger to the DIY music scene. She’s been writing music since her teens, when she crafted the punk outfit P.S. Eliot with her twin sister Allison. After the disbanding of P.S. Eliot in 2011, Crutchfield started Waxahatchee. It started as a solo project in her room at her parents’ Alabama home and has since garnered attention from music outlets like Pitchfork. This concert is free. Sunday at Dogfish Head Brewings & Eats brings brunch with a special DJ spinning vinyl from 10 a.m. to 1 p.m. For tickets to the other events, visit dogfish.com/analog-a-go-go.


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KARAOKE NIGHT • ½-Price Drinks

TRIVIA NIGHT • Drink Specials & Prizes!

OPEN MIC NIGHT • Calling Local Artists!

more details on our website

FRIDAYS & SATURDAYS... LIVE MUSIC! • See Our Online Calendar

ASYLUM 13 DANCE PARTY • Dark Beats, Dark Fashion, Dark Fun

1706 Philadelphia Pike, Wilm. / (302) 746-7033 / Barxiii.com

SUNDAYS... FOOTBALL FUNDAY Bloody Mary Bar, Games, Food, Fun!


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SUDS WORTH SIPPING A few brews we think you may enjoy LEFT HAND BREWING’S MILK STOUT NITRO I am in the camp that thinks stouts can be enjoyed year-round. However, winter does have me drinking more stouts than the rest of the year. Although it's available all year, I think Left Hand's Milk Stout Nitro is a fantastic winter beer. It has a nice, smooth roastiness, coffee notes, and big sweet chocolate flavor, something I look for in a stout, especially around the holidays. As the bottle says, “pour hard”—for that cool cascading effect that is typical of nitro beers. — Tyler Mitchell, Graphic Designer

BELL’S EXPEDITION IMPERIAL STOUT You’ll probably want to take your time drinking this one, with an ABV of more than 10 percent and flavors like chocolate and dark fruits. This beer was brewed with aging in mind, and its shelf life is unlimited—drink it within the first few months for a more bitter taste or wait as flavors come together over time. Try it with a bleu cheese or something a little sweet. —Krista Connor, Senior Editor & Media Manager

STONE BREWING’S ENJOY BY 12.15.17 Stone's Enjoy By series is a big punch of hops that also packs a decent alcohol kick at over 9 percent. The beauty of the Enjoy By series, other than the obvious freshness of the brew, is it's a big, full-flavored DIPA that hides its alcohol well. I like to think of it as a big brother to Stone's Arrogant Bastard, without the bitterness on the finish. Drink more than one, and you might be too dizzy to open those presents. — Joe del Tufo, Contributing Photographer

ANCHOR STEAM'S CHRISTMAS ALE Anchor Steam’s minimalist labels and superior flavors have been popular with craft beer geeks for decades, and the Christmas Ale is no exception. With notes of roasted caramel, chocolate and pecans, this great beer is reminiscent of another holiday treat—chocolate turtles—but a tad less sweet. Pair 'em together if you're feeling extra naughty this holiday season. — Rob Kalesse, Contributing Writer

NEW BELGIUM’S ACCUMULATION Winter is dominated by dark beers, but New Belgium bucks that trend with its annual offering of Accumulation, a white IPA that is a refreshing departure from November and December’s traditional offerings. A variety of fruity hops and a touch of wheat gives Accumulation a refreshing yet full-bodied taste. It’s my favorite beer produced by New Belgium. — Jerry duPhily, Publisher


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FOUNDER’S BREAKFAST STOUT Described as “the coffee lover’s consummate beer,” this Imperial Stout has been one of my favorites for the past few years and is one of my first stout purchases when the colder months arrive. Now available in Delaware, this tasty brew has flaked oats that create a creamy body and the java and chocolates push out the perfect flavor. At 8.3 percent, I don’t recommend actually drinking it with breakfast. — Matt Loeb, Creative Director & Production Manager

URBAN BIKE PROJECT PRESENTS: 2SP'S THE RUSSIAN IMPERIAL STOUT Last month at the Great American Beer Festival in Denver, 2SP's Head Brewer Bob Barrar scored a Gold medal for this potently staggering stout, effectively defending his first-place finish from last year. Weighing in at 9 percent, this concoction also scored a second place finish in the new beer category during The Philadelphia Inquirer's 2016 Brew-vitational. Want to get in the ring with The Russian? It's available on tap and in bottles at 2SP's tasting room, and currently pouring at all five Two Stones Pub locations. But hurry, it may not last! — Jim Miller, Director of Publications

third annual





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ilmington's premier craft beer destinations will join forces Nov. 6-11 for the 7th annual Wilmington Beer Week. More than 55 craft beers will be showcased including area breweries 2SP, 3rd Wave, 16 Mile, Dogfish Head, Evil Genius, Evolution, Fordham & Dominion, Mispillion, RAR, Stoudts, Troegs, Twin Lakes, Victory and Yards. This year's lineup featured 13 of the top craft houses in Greater Wilmington, including 8th & Union Kitchen, BBC Tavern & Grill, Chelsea Tavern, Cromwell's Tavern, Dead President's Pub, Ernest & Scott Taprooom, Iron Hill Brewery & Restaurant, Kelly's Logan House, Market Kitchen & Bar (Hilton), Trolley Tap House, Two Stones Pub-Wilmington and Washington Street Ale House. For a list of specials and events visit WilmingtonBeerWeek.com.



eer-lovers, mark Thursday, Nov. 2, on your calendars. It’s International Stout Day, a worldwide celebration of the iconic beer style. Taking place in homes, pubs, breweries and restaurants around the globe, it’s all about celebrating the craft beer revolution, relishing this style, and sharing photos, tasting notes and events with the world. So, head out to your favorite bar or restaurant and raise a glass in honor of the brew.




ogfish Head founder Sam Calagione and brothers Todd and Jason Alström, founders of beer-rating website BeerAdvocate, have collaborated to write the book Project Extreme Brewing: An Enthusiast's Guide to Extreme Brewing at Home. Todd Alström says: "What's extreme beer? Simply put, it's beer that pushes the boundaries of brewing. And the attitude, creativity, and techniques behind brewing extreme beers are the foundation of today's international brewing revolution.” With more than 50 homebrew recipes and creative brewing philosophies from dozens of America’s most respected indie craft breweries, the book provides step-bystep instructions and tips for making creative, forward-thinking recipes for great beer. How do you make a Flanders red inspired by a pastrami sandwich, a not-so-traditional stout made with chocolate and oysters, or a Scotch ale designed to mimic the flavors of an oldfashioned cocktail? Find out in the book. Homebrewers can replicate the Imperial coffee porter recipe contribution from Dogfish Head; it’s called Mr. Hector Vargas. The book is available for pre-sale on Amazon and will be officially released on Tuesday, Nov. 14, at independent book stores or your favorite retailer. And there’s more—Dogfish and BeerAdvocate rallied a few adventurous brewer friends featured in the book to create a six-part video series documenting the evolution and journey of cutting-edge brewing. Follow along with pals from Short's Brewing, Carton Brewing, The Post Brewing Co., The Lost Abbey/Port Brewing Co., BeerAdvocate, and the godfather of Homebrewing, Charlie Papazian of the Brewers Association, on a documentarystyle video journey demonstrating what extreme brewing means to them. Calagione shows his craft brewing brethren around coastal Delaware, and gives viewers a behind-the-scenes look at the brewpub in Rehoboth. Episodes are available to view on the Dogfish Head YouTube Channel.


ocal breweries took the stage at the Great American Beer Festival, the Brewers Association's Denver, Colo.-based premier beer festival and competition that originated in 1982. Iron Hill Brewery’s Media, Pa., location took home two Silver medals, bringing its medal count to 47 in a 21-year winning streak. The brewery’s Russian Imperial Stout and Solzhenitsyn (in the Aged Beer category) were awarded Silvers. Meanwhile, 2SP Brewing, based in Aston, Pa., won Gold for The Russian, and Co-Conspirator Apricot Sour, a gluten-free beer from Revelation Craft Brewing Co. in Rehoboth Beach, won the Bronze among 33 entries.



ome out to 16 Mile Brewing Co. in Georgetown for a fall festival on Saturday, Nov. 4, from 1-6 p.m. Performers include Glass Onion, Pistol Whip and Mike Weyrauch and The Tri-State Trio. Proceeds go to Good Ole Boy Foundation, Chad Spicer Foundation, Ronald McDonald Foundation and more. There will be food and craft vendors, a Chinese auction and more. Tickets are $5 in advance and $10 at the gate. Visit 16milebrewery.ticketleap.com.



hiladelphia vodka distillery Stateside Urbancraft Vodka is launching in Delaware, with a party at Firestone Roasting House on the Riverfront on Thursday, Nov. 9. Half of the bar area will be VIP invite-only with an open bar and app buffet, and the other half of the bar and restaurant will be open to the public with featured cocktails. The event is 5:309 p.m., with a DJ starting at 6 p.m. and Stateside bottle ring toss game (win the piece of swag under the bottle). NOVEMBER 2017 | OUTANDABOUTNOW.COM

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Come Try Our Seasonal Craft Beers Over 22 Beers on Tap at the Polly Drummond and Peoples Plaza Locations!

Polly Drummond Location Only



½ Price Appetizers All Day

½ Price Burgers All Day $1.50 Domestic Drafts after 7pm


All You Can Eat Wings $12.99 after 5pm $1 Off Craft Draft Beers 7pm-Close


All You Can Eat Shrimp $12.99 after 5pm, Prime Rib $18.99


Prime Rib $22.99, $3 Taylor’s Grog 7pm-close



$1 Off Craft Bottles Beef and Beer $8.99, All Day Steak Night $13.99 Prime Rib $22.99

PRIME RIB SPECIAL - Every Thursday through Sunday after 5pm 108 Peoples Plaza (Corner of Rtes. 40 & 896) | Newark, DE | 302-834-6661 8 Polly Drummond Shopping Center | Newark, DE | 302-738-7814 800 North State Street | Dover, DE | 302-674-0144

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1709 Lovering Ave Wilmington (302) 655-3689 Gallucios-de.com Facebook “f ” Logo

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Holiday Party!

Holiday Party Catering!

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“Home of the Classic Italian Sub” 3rd Generation Owned & Operated!

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Casapulla’s SUB SHOP

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Large Cheese Pizza & 1 Pound of Wings Only $15 Eat In or Take Out (Sundays Only)


Our Party Trays & Lunch-Meat Trays Are GREAT For Family Reunions, Parties & Special Events


SUNDAY-FUNDAY SPECIALS! South Philly Cheese Steaks: $5 (Wiz Wit or Wiz Witout!) Dine-in Only We Have Philly Soft Pretzels, Too!



(302) 994-5934


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TASTE OF TROLLEY SQUARE Photos by Krista Connor 1. From left, Chris and Maggie Hoopes and Natalie and Dustin Twilley enjoy beer and food samples at Catherine Rooney’s during the third annual festival on Sept. 30.

2. Caitlin Merto, daughter Madison and Soufiane Lailani celebrating all-things Trolley. 3. Pedestrians halt mid-stroll to get their craftiness on at the sidewalk canvas provided by Jerry’s Artarama of Wilmington.

6. 4. (L-r) Lilian Palumbo, Sarah Wesley, Nicole Wesley, Dena Wesley and Bernice McLoud enjoying the perfect autumn day outside Kelly’s Logan House. 5. Circus and specialty performer Madeleine Belle keeps the crowds entertained by taking the event to new heights. 6. Piccolina Toscana Chef Dan Butler serving up something delicious. 7. Monica Burke (left) and Kori Beaman of De La Coeur Café et Pâtisserie and Boulangerie hand out freshly-prepared delights.


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10/24/17 1:37 PM

Upstate Luncheon


Wednesday, December 13, 2017 | 11am-2pm Chase Center on the Riverfont KEYNOTE SPEAKER Dr. Kathleen Matt, Dean of the College of Health Sciences, University of Delaware



Presented by:

For Tickets & Information, visit www.DelawareToday.com/WIB

Custom Sponsorships available at a variety of price points. Contact Sales@DelawareToday.com or 302.504.1326

5 Located in Hockessin Corner Home of the Back Burner Restaurant


I’ve been training with Scott for over a year. Since then, I’ve become stronger, leaner, wiser, and healthier. For that I am very grateful!” —Brian Kendle, bartender at BBC Tavern

Memberships as low as $25/mo

Your all occasion gift destination!

Personal Training | Group Fitness Classes


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(302) 658-5077 www.creationsgallery.com



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5. 1. Julianne Smith & Dave Large of 2SP Brewing Company work the craft beer taps at the Ultimate Tailgate, a fundraiser for Meals On Wheels Delaware at Sheraton Wilmington South held on Oct. 12. Photo courtesy of Meals On Wheels Delaware

2. Tiffany Ewald of Sweet Somethings Desserts toasts to a successful third annual Ultimate Tailgate. Photo courtesy of Meals On Wheels Delaware 3. TreeWalker takes the stage at the 11th annual Musikarmageddon battle of the bands at the baby grand on Oct. 14. Photo Brianna and Ryan Photography

4. Vocalist and guitarist Staph Noumbissi of Cologne Music at Musikarmageddon. Photo Brianna and Ryan Photography

5. Carrier plays a solid set at Musikarmageddon, though Rusty Blue ultimately takes the win (See story on pg. 61). Photo Brianna and Ryan Photography 6. Hailing from New York City, nu metal band Dope performs at Bar XIII on Philadelphia Pike in Wilmington on Oct. 17. Photo Matt Urban


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

302.384.8113, ErnestAndScott.com 902 N. Market St., Wilmington






10pm - 1am featuring:

½ price pizzas $ 5 gm’s $ 5 fireball’s

302.384.8113 • ErnestAndScott.com



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in-store only, not valid for take-out




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Fri, Dec 8 • 8PM • $5 Cover

Wear a Santa Hat or Ugly Sweater and


Cover proceeds benefit Nemours/A.I. duPont Hospital for Children


TROLLEY TAP HOUSE FIRESTONE * * $10 Cover Includes One Drink Ticket



OutAndAboutNow.com • 302.655.6483

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n a i c i s u m




November 2017 • #inWilm

Dare to Be Black

An Evening w/ Kevin Smith

Delaware Antiques Show

Flagons & Dragons

Now - November 12

November 10 -12

Basil Restaurant

The Joe Trainor Trio Turns 10 2 for specials November 17


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November 2

November 11

Boyd Meets Girl November 18

Joe Trainor

INdependent Musician

Underground Comic Con

Delaware Innovation Week

Beauty & The Beast

Postmodern Jukebox November 12

November 14-19

The Seeing Glass

Riverfront Rink Opening

Christmas Parade

November 3

November 11 - December 23

November 18 - January 14

November 3-11

November 24

Wilmington Beer Week November 6-11

Wizard of Oz

November 25

inWilmDE.com 10/24/17 11:54 AM


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