Pastry chef Gerard Selimovic is putting the international in Dover International Speedway. The renowned Yugoslavian-born chef has cooked for royalty and dignitaries across Europe, and for the past year has injected European flair into desserts at Dover Downs Hotel & Casino.
For Selimovic, that means desserts that are lighter, fluffier and infused with fresh, seasonal ingredients. For longtime customers at Michele’s, that means subtle but dramatic changes to the signature dessert—cheesecake.
Selimovic’s is an Italian version, he says, which uses ricotta cheese and limoncello to produce softer textures and brighter flavors.
“People really seem to like it,” he says. “They’re addicted.”
In addition to the classic New York and Italian styles, Selimovic has introduced a praline cheesecake, a version using fresh strawberries, and a layered shortcake-cheesecake hybrid. “I’m an inventor,” he says. “Chefs always have to keep it fresh.” (1131 N. Dupont Hwy., Dover, 674-4600)
Creamy, New York-style cheesecake gets a sensuous drizzle of honey, along with a few scattered seasonal berries at Redfire Grill (400 Lantana Drive, Hockessin, 235-2600).
Wilmington classic Feby’s Fishery gets its cheesecake delivered straight from Brooklyn—and it’s wonderful. (3701 Lancaster Pike, Wilmington, 998-9501)
Homespun Italian doesn’t get much better than Café Palermo and matron Rose Conte’s homemade ricotta cheesecake is a top seller. It comes smothered in her homemade strawberry topping. (3612 Miller Road, Wilmington, 762-5818)
Harry’s Seafood Grill cranks out a different cheesecake every month. The flavors have varied from the wacky (pomegranate, root beer float) to the sublime (white chocolate mango). (101 S. Market St., Wilmington, 777-1500)
