“We didn’t know we were entering the cheese business,” says Lisa Ferraro-Klinge, yet that’s what happened when she and her husband, Stephen Klinge, opened Taste Artisanal Market a few months ago.
A ready-made base of international customers, including a large number of students and professors from nearby University of Delaware, has caused the cheese counter to explode, Ferraro-Klinge says. At peak times of year, you’ll find 100 cheeses from around the world.
There’s a heavy emphasis on artisanal products sourced at special conventions and from “cheesemongers we’ve learned to trust.” And the couple is building the market’s offering of good local varieties.
Taste also offers an equally impressive variety of charcuterie from around the world. Its shelves are packed with imported grocery items and a wide variety of preserves, cookies, biscuits and crackers. Prepared foods made from Ferraro-Klinge’s recipes and locally sourced ingredients are ready for those who need to eat on the fly. tasteartisanalmarket.com —Mark Nardone
Matt Haley’s Fish Camp on page 2…
“It’s just crab, lobster and fish from a hundred yards away, man.” So speaketh Matt Haley, sipping coffee and sounding like a man who’s got it all figured out.
Given the crowds at Matt’s Fish Camp, his seventh restaurant with the SoDel Concepts group, maybe he’s onto something. Haley, along with partners Bryony Ziegler and Scott Kammerer, opened Matt’s Fish Camp (28635 Coastal Hwy., Bethany Beach, 539-CAMP, mattsfishcamp.com) at the site of the former Seaside Grill just south of the Indian River Bridge.
“It’s been awesome so far,” Haley says. “Very busy, very well received, and running as well as any of our others right from the get-go. It’s like going in and turning the key.”
Haley and Ziegler caught inspiration traveling the East Coast and uncovering the countless humble-yet-delicious neighborhood seafood shacks that populate small towns along the coastline. The dishes are simple, often nostalgic (you really don’t see stuffed flounder much anymore), and more importantly, local.
Fish board seafood is done in a pick-your-preparation manner—broiled, grilled or fried—and menu highlights include lobster rolls, haddock fish and chips, and housemade pickles.
Chef Casey Cunningham mans the kitchen and pastry chef Maggie Cellitto gives rise to down-home, locally inspired desserts. Driving home the casual beach shack vibe is a to-go window and a bank of picnic tables. —Matt Amis