Abbott’s Grill is kicking off spring with Farm-Fresh Spring Fest on its patio April 25. Described as “part social mixer, part dinner party, with a trip to the local farmers market thrown in,” it allows guests to enjoy small plates featuring spring produce paired with local beers, specialty cocktails and wine while meeting and mingling with local farmers. Fresh produce from the farms will also be available for purchase. Abbott’s Grill paired with Local on the Menu, a Southern Delaware Tourism initiative, to highlight the produce that’s becoming available now. “It’s an amazing opportunity to show our community where their food comes from,” says Paul Gallo, executive chef at Abbott’s Grill. “We are lucky enough to be surrounded by so many amazing farms that give us the freshest possible produce for restaurants in this region. Late April is so exciting because it means we start to see asparagus, fresh peas, strawberries, rhubarb and all the other great things that signify the start of spring. Educating people about these farms and how essential they are to our community, for both health and economic reasons, is something that Abbott’s Grill is passionate about.” Bob Russell Farms, Evans Farms, T.S. Smith & Sons and Fifer Orchards will attend, along with representatives from Local on the Menu. Tickets are $35 each. The fun begins at 6:30 p.m. Be there. 491-6736, abbottsgrill.com
A Slice of Heaven
Heads up for June 8, which is when the Brandywine Food & Wine Festival happens at The Myrick Conservation Center in West Chester, Pa. The wineries of the Brandywine Valley Wine Trail join with local restaurants and other food purveyors to celebrate the best of the area. Stroll the grounds of Myrick Conservation Center—a heavenly slice of the fabled Chester County—while enjoying the food and drink, craft vendors and live music. Participating wineries include: Black Walnut Winery, Borderland Vineyard, Chaddsford Winery, Grace Winery, Kreutz Creek Vineyards, Paradocx Vineyards, Patone Cellars, Penns Woods Winery and Twin Brook Winery. To see who’s coming with food, check the website as the event draws near. It’s a fabulous day. (610) 444-3842, bvwinetrail.com
New at the Beach
Alison Blyth has earned her stripes on the restaurant scene. Blyth, who moved from England to the United States in 1980, opened La La Land and Yum Yum in Rehoboth, both of which are remembered fondly. In 2002, she returned to her roots with go fish! fish + chips on Rehoboth Avenue. The takeout shop became so popular, she turned it into a 40-seat full-service restaurant. Last year she took her jolly good concept to the highway. Go brit! fish + chips last year opened in the old Deli 88 space across Del. 1 from Bethany Blues in Lewes. Go Brit!, which has a counter service, features go fish!’s favorites: fish and chips, seafood pie, chicken and chips, bangers and mash, mushy peas and sticky toffee pudding. Like the menu, the restaurant’s decor possesses a British flavor. There’s a 1969 Mini Cooper and a stylized mural of London landmarks. (644-2250, gobrit.com) The folks who brought you Nage in Rehoboth Beach opened Root Gourmet: Crafted Foods To Go & Café right next door. “We cater to people who want high quality, flavorful food—some with health-conscious ingredients,” says owner Josh Grapski—and they do it well.
 Order meals before you visit to minimize cooking time on vacation. Lucky area residents can pop into the café anytime for a sandwich or salad. (727-5664) Go Brit! And Root are just two of the places that opened at the beach last year. We’re thinking about them and others because we’re hard at work on the annual Beach Guide. You’ll have to wait until the June issue comes out to learn about this year’s crop of new places, just as we here at DT have to wait until they open to try them. In the meantime, check out last year’s to see which ones you still need to cross off your list here.
Eat Out, Stay Slim
Scott Thomas is on familiar terms with most of Sussex County’s restaurants. About 10 times a week, Thomas, executive director of Southern Delaware Tourism, either goes out for a meal or grabs takeout. But all those banquets, staff lunches and dinner meetings can wreak havoc on his waistline. To keep his weight and cholesterol in check, Thomas created guidelines. For one, he avoids anything white, be it rice, sugar, bread or potatoes. For another, he exchanges fried foods like chips for a healthier option. “I like the results,” he says. “If I can stay within those guidelines, then I’m less prone to worrying about what I eat.” Having a plan before you open a menu is a good strategy for anyone looking to maintain a healthy diet and still enjoy restaurant food. But it’s not the only one. Even if you don’t cook, educate yourself about what’s on the plate and how it’s prepared. Ask questions and learn about portion size. Don’t be shy when it comes to getting what you want. “All restaurants serve healthy food” says Carol Arnott, an area gourmand who’s celebrated for her slim physique. “It’s just a matter of making healthy choices.” To learn how—as well as see some great healthy recipes from places like Ubon Thai and Home Grown Café, click here.
