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Love the Sinner, Love the Sin


Friday, March 18-Friday, April 22: Lent, the Christian liturgical Easter season, is marked with prayer, repentance, almsgiving and self-denial (clearly four things that waved bye-bye to the Insider long ago). For many observers, part of the Lent program is abstaining from eating meat on Fridays.

Bad news for a steakhouse…or is it? Wilmington classic Walter’s Steakhouse has a neat idea this Easter.

It’s the “Saints and Sinners” Dinners, held each Friday during Lent. Says the Steakhouse: “We’re offering weekly dinner features that both honor or exonerate everyone participating in this serious commitment to faith or simply supporting their friends and loved ones.
Our crew in the kitchen has cooked up some incredibly creative options for your Friday dinner enjoyment throughout the season.” Here’s how it goes:

For the Saints:

Tropical mahi mahi with pineapple pico de gallo
Pan Roasted Scallops with Southwestern cilantro cream

For the Sinners:

Filet Edmund
Mignonettes of filet prepared in a scrumptious demi glace served with “just-off-the-boat” fresh, jumbo lump crab meat in a savory béarnaise sauce

Call Walter’s for more info at 652-6780.

Saturday, March 19: From 3 p.m. to 5:30 p.m. Friday, the most micro of Delaware’s microbreweries–Georgetown’s 16 Mile Brewery–will host Piccolina Toscana chef Robbie Jester for a family style dinner. Forty bucks gets you delicious, beer-infused food, beverages, and a parting gift.

Just 30 tickets are available for this inaugural event, and the brewery will stop selling tickets on Wednesday, so reserve now. Call  253-8816 to make it happen.

Here’s a glance at the menu:

Marinated shrimp with pickled vegetable slaw
Polenta crisps with roasted tomato and handmade mozzarella

Family style dinner
Caesar salad with Parmigiano-Reggiano
16 Mile braised pork with bacon sautéed Brussels sprouts
Ricotta and Robiola ravioli with tomato white wine butter sauce

Harvest Ale panna cotta with “Coffee and Chocolate”

Now: The mighty Pizza by Elizabeths is expanding its influence even further. News hit the Insider’s desk yesterday that chef Amporn Vasquez will be teaching a monthly cooking class, held on the second Monday of every month. 

It’s not just the gospel of pizza Vasquez will preach. The inaugural lesson was for “Asian tapas.” A $40 class fee per person includes the lesson, everything you make, a glass of wine, and a tasting of the next month’s class. Says PBE owner Betsy Leroy: “At every class, she will serve one item that she will be doing in the next class, as sort of a preview! …And we are only reserving 12 spaces.”

So call PBE and reserve your spot for next month. 654-4478.

Now: From the “Makes Too Much Sense” department: Big Fish Grill in Rehoboth has converted its former tiki bar into a full-blown raw bar. Complete with new high top tables, and a bright and colorful new look, the raw bar will hold at least two different freshly shucked oyster and middleneck clam selections daily. All will be shucked to order, and a special cold seafood platter of oysters, clams, jumbo Gulf shrimp and half of a 1.5-pound Maine lobster, will be available for lunch or dinner.

Be sure to check out Big Fish Grill Rehoboth, or call 227-3474 for more.

Now: Harvest Seasonal Grill, the just-over-the-line denizens of farm-fresh cuisine, is kicking spring into high gear with a new menu, culled, of course, from local ingredients. Here are just a few highlights:

House Cured Salmon Flatbread with Dill Crema, Capers, Baby Arugula, Pickled Red Onion

Spring Salad with Boston Bibb, Baby Greens, Orange & Grapefruit Segments, Toasted Almonds, Avocado, Tangerine Honey Vinaigrette

Pesto Artichoke Hearts Asiago Gratin, Red Pepper Coulis, Basil Pesto

Grilled Salmon Nicoise Hard Boiled Egg, Nicoise Olives, Baby Greens, Haricot Vert, Vine Ripened Tomatoes, Red Bliss Potato, Lemon Basil Vinaigrette

Harvest Lamb with Mint & Cherry Tabbouleh Salad

Ginger Pork with Mango Salsa, Coconut Jasmine Rice, Bok Choy

The new menu rolls out officially next Monday, March 21. Reserve online, or call 610-358-1005.

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