Okay, what color

Everyone's talking about it. What color is that? Yellow? Green?

No, this is not about what color was Michelle Obama's dress at the inauguration (shown here in an Associated Press photo by Doug Mills).

What this is about, of course, is this: What color is Gatorade?

By that, I mean lemon-lime Gatorade. To those of us who can remember when there was only one flavor of Gatorade, when we just say Gatorade, we mean the lemon-lime flavor.

What color is it? I have never, ever thought it to be anything other than green. As it turns out, I might be in the minority on this. It seems that some people, a lot of people, think it's yellow.

I'll grant that it isn't entirely green. But isn't it closer to green than yellow? To me, a Post-It note is yellow. The phone book is yellow. Lemon-lime Gatorade? Not yellow. Green.

Here and there on the Internet, there is great debate about this. Some surmise that men usually see it as green, and women see it as yellow. Interesting. My theory is that younger people also call it yellow, because they've grown up in a world where there are so many colors of Gatorade. They don't know how lucky they are.

Anyway, lemon-lime Gatorade is green. I will never believe it is anything but green. And I don't like their new ad campaign at all. What is G? Well, I don't know. I know what Gatorade is. I've known its lightning bolt logo for quite some time. But I don't know what G is.

Hey, it worked for BK. But G? My guess is that Gatorade is setting us up for an attempt at a dramatic advertising campaign during the Super Bowl. I'm already unimpressed. What ever happened to Bud Bowl anyway?

By the way, I predict Arizona wins 28-24. And just in case there is surprise renewal of a classic ad campaign, I predict Bud Light wins 36-35 as Bud Dry runs in a two-point conversion to end the game.

OK, on to some grub stuff. I know I've glowed about the Waffle House before, but I just have to mention again how great it is they're open 24 hours. Had another fine late-night breakfast there recently. Someday, McDonald's will wake up and serve breakfast all day.

Along this note, Golden Castle on Concord Pike is another great stop for late-night breakfast. It was only french toast and bacon, but once again the service, just like at Waffle House was friendly, fast and efficient.

Gone fishing

Patricia Talorico will be unavailable until Monday, Feb. 2, but look for Buddy Hurlock's "Regular Guy Grub" post on Tuesday.

See you soon!

Ace of Cakes comes to Middletown

Photo above is of the penguin-themed cake, made by Charm City Cakes in Baltimore, that was delivered to a Middletown restaurant. Photo compliments of Anne Biddle. (See post below for more information.) 

Reader mail

What a history-making week!

A part of me is sorry that I didn't go to the inauguration activities, but I thoroughly enjoyed Pulp Culture blogger Ryan Cormier's dispatches and I'm very happy that I attended last weekend's Whistle Tour Stop in Wilmington.

Have you seen the video on the White House web site? It's all Wilmington. Very cool.

In today's Taste column, Eric Ruth "hearts" Trattoria di Napoli, "an acutely popular Italian gem on U.S. 40."

Friday is the day for Reader Mail. You ask. We answer. Send emails to ptalorico@delawareonline.com.

Now let's reach inside the mailbag:

QUESTION: [Regarding Greenville restaurant Sapori] FYI, they are closed. I went yesterday and there is a sign on the door that gives a phone number to call the management company of the shopping center.

ANSWER: Is this the beginning of restaurant closings this year? I hope not. Please support your local, independent restaurateurs. Go out for lunch and dinner when you can.

QUESTION: Happy New Year's Patricia! I just wanted to let you know that Rasa Sayang's new website is officially live: www.rasasayangusa.com

ANSWER: Thanks for sharing.

QUESTION: Hello. Do you or any of your collegues know where 3rd Base Produce has moved to?

It was a fixture on U.S. 13 at 587 S. Du Pont Highway for a number of years until last year. I talked to one of the employees just before they closed and she said they were looking for another site on U.S. 13.

The land behind them is now ready for a fresh crop of houses. (Good luck.) I looked online and found their telephone number 322-4237 I called but no answer.
Could it be they went south for the winter? Better believe I would be down there too if I could afford it!

Any help in finding them or the new location would be helpful to all their customers, both locals and those who stopped on their way to the beaches or on their return trip. A lot of out-of-state tags were noticed year round when they were open.

ANSWER: I wrote a story a few years back about Third Base produce - their catch phrase was "Third Base, the last stop before home" - and recall that it was owned by two brothers, one of whom was a teacher. I believe they grew up in the Middletown area. Other than that, I don't have any more information.

Readers?

QUESTION: Patricia,

I'm wondering if you will check out the new sushi place at Kennett Square - Kyoto (120 Onix Dr, Kennett Square, Pa., 19348)? It just opened 3 months ago, and has become our new favorite Japanese restaurant.

You'll find intimate tables and a clean, friendly sushi bar. They are relatively inexpensive. We have had so many different dishes, and they are all fresh tasting! Plus everyone there was so pleasant. I also noticed that many Japanese/Asian speaking customers there, that makes me feel more confident about the place.

Kyoto is also BYOB; drink it up with no worry about my wallet.

Maria

ANSWER: A BYOB sushi place? I'm so there. I'll report back soon. (Looks like the same owners as the Kyoto in Pike Creek.)

QUESTION: Hi, Pat -

I saw the piece in the paper about an article on great soups at restaurants.

I hope you're already aware of Lotsa Pasta's terrific Pasta e Fagiole. We have been going to this Carpenter Station Road restaurant for years - often planning return flights to coincide with dinner there on the way home from the Philly airport! - and we always order this specialty. It's also become a custom to pick up a couple of quarts for the New Year's Eve dinner we traditionally share with friends, whether at their house or ours.

Anyway, my wife and I enjoy your columns and frequently get good recipes and restaurant tips from you. All the best to you for the New Year of good writing.

J. Harry Feldman
Wilmington

(Retired head of the Greater Wilmington Convention & Visitors Bureau)

ANSWER: Thanks for the tip, Harry, and the kind words. It's definitely soup season.

QUESTION: Hello Patricia,

What do you think about Lamberti's Cucina in the Prices Corner Shopping Center?
That is truly an Italian restaurant, there are new owners Giorgio and Rossana and they took over about 3 years ago.

It is a very young couple from Italy, and since they are there food and service changed a lot.

You can go there and have a real Italian meal. You just have to say it and they will create something out of this world. They have daily fish prepered in all different way, like the Chilean Sea Bass, Mahi Mahi Stuffed Flounder etc....all for a very moderate price and it includes a salad and the DELICIOUS BREAD that they serve!!!

Lately, they also changed their menu a little bit, you can have a real crab cake sandwich for lunch for only $10, their pizzas are delicious!!!

Well, I just wanted to let everybody remember that there is an awesome Italian restaurant in town and you do not have to pay big bucks for a delicious meal.

ANSWER: Just an FYI, my restaurant Spidey-sense is tingling, and I suspect that maybe, just maybe, this shameless plug is from one of the owners.

AND ONE LAST ITEM:

I received an email from Anne Biddle, whose
husband and son own Tom Foolery's restaurant in Middletown. She said that a penguin-themed cake made by Charm City Cakes in Baltimore - the cake shop featured on the Food Network TV series Ace of Cakes - was recently delivered there for local resident Chuck Boyce's birthday.

It's not the first time that someone in Delaware has gotten a Charm City Cake. We recently wrote a story about an Elsmere woman who ordered one for her daughter's 16th birthday.

Angel Boyce - Chuck's wife- shares her story. (And now I can't stop humming Lyle Lovett's Penguins song...."I go for penguins. Oh Lord, I go for penguins..."

Shortly after Christmas in 2007, my husband announced that he knew what he wanted for his 40th birthday.

Not one to make such requests, I couldn't wait to hear. The only thing he wanted was a cake from Charm City Cakes....no party, no presents, just a cake! Several family members were present, leftover from the Christmas visit, and became very excited about the idea! His actual birthday is Dec. 30, and I knew that I had better begin making arrangements sooner rather than later.

In March [2008], I contacted the bakery and discovered that December was already not available, as the Charm City Cakes Crew enjoy the holidays too. We made arrangements for a cake in January, a few weeks after his birthday. I knew the theme would be Penguins, he had been a huge Opus fan in high school and that had over the years evolved into everything penguins.

Penguins had become a major theme for us during our early years as friends and then later as we dated. Having met at a weekend ski resort, we thought it would be fun to have the penguins reenacting many of our crazy winter antics...skiing, drinking, dancing, BBQs, hanging out with friends.

We knew we would be meeting with staff from Charm City Cakes in a few months and we had lots of fun discussing the possibilities for the cake. When we met with [owner] Duff [Goldman], we began to describe our thoughts and it was a delightful experience as he caught our vision of fun and frolic, as we described different penguin activities on the iceberg...keg party, penguin snow angels and DJ, Duff suggested a penguin break dancing ..... spinning on his back, we loved it!

Then I asked about dry ice to create the sensation of cold and fog, and from there we just kept filling out the vision of the cake. When we thought we had it complete, my husband chuckled, it's too bad it wasn't the iceberg that the Titanic struck…and we were off again! We so enjoyed the spirit of fun designing the cake....Duff caught the vision and helped to fill it out and we were on the way to fulfilling Chuck's birthday wish!

The party [at Tom Foolery's in Middletown] came as a result of the cake....a black and white affair! Lots of family and friends to share this very special time with us!

The invitation included the following:

Please join us for cocktails, hors d'oeuvres and a very special cake. I am very excited that the birthday boy's cake is being designed and made by the Ace of Cakes himself, Duff Goldman and the rest of the crew at Charm City Cakes <http://www.charmcitycakes.com/noflash/index.cfm?rd=aboutccc> in Baltimore . Join us to see what kind of crazy, penguintastic cake they come up with for the party.

It was an amazing piece of work!

Angel Boyce

Eat supper, save a restaurant?

Have you received the email blast about Sapori Ristorante Italiano in Greenville? (Photo to the left, taken by Jennifer Corbett, is the eatery's pappardelle Stagionali.)

Several people have forwarded to me the version listed below that is making the rounds in an effort to help save an apparently struggling restaurant.

Taste is subjective - and I haven't dined at Sapori - but other trusted eaters have. Unlike the email below, no one I know has called it "one of the finest Italian restaurants in Delaware."

I checked out our archives and in a Nov. 2007 review of Sapori, my fellow News Journal restaurant critic Eric Ruth wrote: "The menu of mostly familiar Italian classics tries to lean toward more upscale sensibilities, and while it succeeds well with the well-crafted appetizers, it falters disappointingly when the uninspired entrees arrive."

He gave it two stars out of four. (That's back when we were still handing out stars.) Perhaps, things have changed since this review. Judge for yourself.

Here's the email:

Hi, all. The economic crisis is about to take down one of the finest Italian restaurants in Delaware. And I'd like to ask you to consider having lunch or dinner there in the next week or so, to help stave off their possible shut-down.

Sapori Ristorante Italiano -- located where Amalfi's used to be, in the Greenville Shopping Center -- is run by an Italian-born couple in their 50s. He worked as a chef for years, and finally opened his own restaurant two years ago.

The food at Sapori is simply fabulous -- from arugula salads to zuppas, and every kind of meat, fish and poultry in between. Last Thursday night, the owner told us that business has been so slow -- between the sagging economy, the post-Christmas slowdown and the frigid weather -- that he may have to close his doors next month. That would be a terrible loss for him and his family, of course, but also for our community.

If the owners can hold on for a few more months, Spring will be here, and the economy might well pick up. People will also start leaving their "winter hibernation" at home to socialize more. So there's hope . . . if he can make it to Spring.

So I'd like to ask you to consider making an effort to help save a local business! In the next week or 10 days, please dine out at Sapori! Their address is 3801 Kennett Pike, and their front door is located in the little parking zone where Talbots is. [They face Talbots, and are located to the left of Yves Delorme]. Their phone number is 654 - 9501.

It would be a shame to see a first-class restaurant go under, and to see a couple's lifetime dream explode, just because they lacked patrons during a tough time. So if you would like to enjoy a night out while having a great dining experience, please call Sapori! (FYI, I'm told that "sapori" means "flavors" in Italian.) Molto grazie!

Top Chef recap

Philadelphia restaurateur Stephen Starr as guest judge! And Restaurant Wars Elimination Challenge!

Woo-hoo! Pour me a glass of wine, we're in for one exciting hour!

( I think I've used up my allotment of exclamation points!)

Let me get Starry-eyed a minute. I get a kick out of Stephen Starr - and not just because he's from the same part of Jersey as many of my cousins.

I've spent time with Starr while writing a few stories about him and his restaurants - including Morimoto, Buddakan, The Continental, Pod - for USAToday. Stephen is very serious, but can be very funny. He's extremely well-read and is meticulous when it comes to restaurant planning. He thinks about everything - from what's going on the plate to the restaurant design to what kind of music is being played in the restrooms. And that's why he's a "powerhouse" in Philly, Atlantic City and New York.

Quickfire this week was making a signature dish to impress a potential restaurant investor, in this case Starr.

While Padma didn't mention Stephen's Philly restaurants, it was no big surprise that he didn't think much of Fabio's "high end cheesesteak." Starr owns a restaurant - Barclay Prime in Rittenhouse Square - that serves a $100 cheesesteak, for goodness sake. Can't do much to top that.

And, really, that was Fabio's signature dish? Huh?

Perhaps, because I'm somewhat familiar with some of his likes and dislikes, I had a feeling that Stephen was going to pick Radhika and Leah dishes (even though Leah almost used a fish that smelled like "ass.") But the flip side is that they are two people I would never chose as leaders of the two competing restaurants called Sahana and Sunset Lounge.

And wasn't it amusing when Stefan tried to bluff his way through his "Euro-American" concept. Starr wasn't buying it and asked ,"What does that mean?" Busted Stefan.

Someone in the editing department has an wickedly evil sense of humor - why else would they select the funky '70s porn music when Hosea and Leah were hooking up? (Eeeewww... and what was up with that weird little girl voice Leah was using when she said the bed was "comfy"?)

Other thoughts:

- "We flirted a little too much" is Hosea's euphemism for what the rest of us call cheating.

- Sunset Lounge? Ugh, what a tired, uninspired name for a restaurant. It reminds me of a diner at the beach.

- But the restaurants looked much nicer than in seasons past.

- Top Chef karma is a bitch. Hosea and Leah throw Ariane under the bus last week and it comes back to bite them this week.

- Do you think the "lovebirds" would have regretted hooking up if it wasn't captured on tape? Somehow I doubt it.

- Starr cracked me up when he called Fabio - 'fabio-lous' as a front of the house man for Sunset Lounge.

- Carla (Beaker) was on the edge of eye-popping lunacy when she was explaining that while her desserts were horrible, she was still sending out the "love." Hello? What the hell does that mean? She is this season's wack-a-doodle.

- I had enough of Judge Toby and his stupid, studied comments that sound like he's written and rehearsed them in front of a mirror before appearing on camera. Especially the line about dessert reminding him "of the career of Elvis Presley....yadda, yadda, yadda..." Please. Judging from Tom's clenched jaw, it looks like he has had enough of Toby, too.

- Stefan is the Ice Man. The dude refuses to let warm freezers ruin his desserts. Starr deems him this week's star and it seems deserved.

- Radhika, however, seemed like a zoned-out zombie who couldn't lead or make any decisions. While zombies are great at ripping apart human flesh, they don't make good Top Chefs. No one was throwing Radhika a bone this week. Zombie, go home.

Where's the Food section?

Received some queries this morning about the lack of food news in today's Life section.

Because of yesterday's history-making events - we had to make some changes to fit in stories about the inauguration, the balls and the fashions.

(And when a local guy is the country's second-in-command - and wow! still wrapping my head around the fact that Biden, the guy I saw shopping last month in Greenville, is our VP - we have to cover that news.)

But food features will return next Wednesday - we go to the muskrat dinner at the Wagon Wheel in Smyrna and that's a story you don't want to miss! - and so will Nancy Coale Zippe's "What's Cooking" and Roger Morris's "Fine Wine" columns.

Thanks for reading. It's much appreciated.

Not so mystery meat

Bring on the bagpipes and a strong stomach.

The 250th anniversary of the birth of Scottish poet Robert Burns is being toasted Sunday with whisky, haggis and neeps and tatties (which, on this side of the pond, we call turnips and potatoes.)

Haggis is usually a mash of sheep organs, or some other offal, blended with oats, barley and spices.

I tasted haggis in Edinburgh, Scotland, and it wasn't as bad as it sounds. It kind of reminded me of spicy meatloaf.

The Fair Hill (Md.) Inn, on Maryland routes 273 and 213, will host a Robert Burns/Haggis dinner at 5 p.m. The four-course meal is $30. Tax, alcohol and gratuity not included.

The meal includes smoked salmon soup, traditionally prepared haggis with rutabaga and potatoes - which will be paraded into the room along with a bagpiper - a selection of Scottish cheeses and dessert. Courses will be paired with aged single-malt scotches. Braised beef is available for diners who are not haggis-loving Bravehearts.

Reservations are required. Call (410) 398-4187. Stoney's British Pub at 3007 Concord Pike in Brandywine Hundred, also is throwing a Burns dinner. Call 477-9740 for more information.

Those Greenville Boots Were Made for Walking: UPDATE

Sometimes we move from the food beat to the fashion beat.....

By PATRICIA TALORICO

The News Journal

Did you check out the chic, dressy black boots Jill Biden was sporting today as she strolled around the U.S. Capitol and down Pennsylvania Avenue?

Biden picked up the 3-inch stacked heels about three weeks ago at Peter Kate Shoes in Greenville.

Kathy Savage, who owns the boutique in Powder Mill Square with her daughter Sissy Harris, said the cushioned Taryn by Taryn Rose knee-high boots resemble leather, but are actually black nylon with black patent pull tabs and trim.

The boots retail for $255.

"Jill loves a high heel, but they wonderfully comfortable," Savage said. "Jill is not an extravagant person. She is conscious of everything she buys. She's not frivolous at all."

Biden is a frequent customer at the Kennett Pike store.

"We are all very good friends," Savage said. Although Biden did not buy the bright red coat which she wore over a houndstooth dress by Milly at the shop, Savage said she did purchase the purple scarf she wore during last Saturday's whistle-stop tour.

***UPDATE: According to Donna Schneider, the owner of Ellie boutique in Greenville, Biden called her shop and asked for a few bright-colored scarves that would "pop" against a black wool coat. Schneider didn't have any in stock - it's now time for spring fashions - so she grabbed some from her own closet and gave them to the Vice President's wife. Schneider says the purple scarf that Biden wore during the recent whistle-stop tour and the hot pink scarf she donned at Sunday's "We Are One: Opening Inaugural Celebration" at the Lincoln Memorial "belonged to me personally." *****

At Peter Kate Shoes, Biden also purchased a pair of Kate Spade sandals ($180, on sale) that she planned to wear to tonight's inaugural balls.

But mum was the word Tuesday afternoon on Biden's ball gown.

"I never asked her what she wearing," Savage said. "We didn't want to ruin the surprise."

Vice President Joe Biden, who often shops at Greenville's Jos. A. Bank store, took the oath of office in a navy Hickey Freeman suit purchased from Nordstrom's in the King of Prussia (Pa.) Mall.

He paired it with a blue tie.

New Grotto location?

A Second Helpings spy just told me that Grotto Pizza has a "Help Wanted" sign hanging at the former Bennigan's restaurant in Fairfax.

Food, Delaware and D.C.

Some random thoughts on the ceremony that just concluded on the steps of the U.S. Capitol:

Aretha Franklin's hat arrived before she did. Man! That was some piece of headwear. No missing her in a crowd.

Dick Cheney in a wheelchair looks like Mr. Potter from "It's a Wonderful Life." (And wasn't that once a Saturday Night Live skit?)

How heavy do you think Biden's family bible was? It was huge.

Onto some food news:

Did you see Eric Ruth's story that Capriotti subs are being served up at some Delaware backed galas in D.C. ?

Ryan Cormier last night stopped by the famous Ben's Chili Bowl - (It was featured last night on Anthony Bourdain's TV series "No Reservations.") Pretty cool ice sculpture.

According to the Washington Post's Tom Sietsema, D.C. restaurateurs are looking forward to seeing an uptick in biz with the new 44th President. He and Michelle love to dine out, unlike the Texas couple who just moved out of 1600 Pennsylvania Ave.

Get your cup of Joe here! Nage restaurant in D.C. - there's also one in Rehoboth Beach - has been hosting Sunday "Biden Brunches."

The meal features a Joe impersonator (wonder how long he'll talk to you before your eggs get cold?) and a menu with such Delaware-inspired dishes as Sussex County Punkin' Chunkin Pancakes, Southern Delaware Chicken in a Blanket; and tons of that beloved mystery meat made with pig parts - scrapple - which also happens to be the pride of Bridgeville.

Food news

No joy in Mudville yesterday.....

But let's play catch up on food news:

- Pizza by Elizabeths moved in larger digs - the former location of the Brandywine Brewing Co. in Greenville. (Same shopping center as Janssen's Market.) Spies tell me the new space is amazing - chandeliers! big bar! sofas! - looking forward to checking it out.

- Have you been to Twelves Grill, the fairly new BYOB in West Grove, Pa., that's inside a former bank building? The coat room is the former vault. Great lamb chops...more is coming soon.

- Here's my Taste column on Mile High Steak & Seafood. The mile high or sky high prices have come down, according to general manager Duane Halsey.

- After seeing Joebama at the Whistle Stop in Wilmington, we decided to warm up at Lucky's on Concord Pike. They offered cups of free warm apple cider for those waiting for tables. Nice touch.

- Just in case you were worried, Tasty Baking Company announced Sunday that all Tastykake products, including the iconic Peanut Butter Kandy Kake, are safe for consumption and not included in the national recall program.

- I'm hearing buzz about a former restaurateur who is returning to the eats scene in the space that had been occupied by Pizza by Elizabeths......Stay tuned.

"There goes Andy"

Blueberry pancakes and sausage have brought me often to Hank's Place in Chadds Ford, Pa. But another part of the appeal was the chance to catch a glimpse of artist Andrew Wyeth, who died earlier this morning.

Locals, who knew him, always referred to the most well-known artist of the 20th century, simply as Andy.

Wyeth was also a regular at Jimmy John's Pipin' Hot Sandwiches - "the place with trains" as it's known, near Concordville, Pa.

He stopped by in November 2007 for his favorite sandwich, the Jimmy John's cheeseburger, the day after President Bush presented the artist with the National Medal of Arts and Humanities at the White House.

"Andy joked 'I went from the White House to Jimmy John's,' " owner Roger Steward told me in December 2007.

In memory of Wyeth, here's my review of Hank's Place from March 2006:

Don't bother asking the staff if he's there - you'll immediately be pegged as an outsider. And if you do spot him, act blase and let him eat his meal in peace.

Andrew Wyeth, arguably the most famous living artist in the United States, is a longtime patron of Hank's Place, off U.S. 1 and Pa. 100.

While the good folks at the casual Chadds Ford, Pa., diner don't make a big fuss over him, they are very protective of Andy, as he's known to friends.

When the low-key, press-shy Wyeth grabs one of the 44 seats at Hank's for breakfast or lunch, he is often accompanied by Helga Testorf, the German-born nurse and subject of Wyeth's famed "Helga Pictures" that caused a national sensation in the late 1980s.

Both Wyeth and Testorf live near the landmark eatery. Don't ask where. No one is likely to tell you.

"Helga and Andy are wonderful," says owner Voula Skiadas (in photo above), who respects the privacy of her customers, both famous and not. "We buffer them."

Interest in Wyeth is especially high this month. The Brandywine River Museum, Delaware Art Museum and Somerville Manning Gallery are running major Wyeth exhibits, and a retrospective of the 88-year-old artist's works will run for four months, beginning Wednesday, at the Philadelphia Museum of Art.

It's no surprise why Wyeth feels at home at Hank's. In the winter, the quaint, weathered building that serves not too fancy yet deceptively simple cuisine is kind of like one of his paintings.

In the spring and summer, hanging baskets of flowers prettily decorate the outside of the slate-blue restaurant trimmed in a cranberry hue.

"Where hungry people eat and friendly people meet," has long been Hank's motto.
Initially a fruit stand, the site was converted to an enclosed 14-seat hot dog stand, known as Hot Dog George's, not long before it was purchased in 1960 by Virginia and Hank Shupe. According to News Journal archives, the building, which abutted Brandywine Creek, was damaged in a 1977 flood right down to its foundation. The original structure was bulldozed.

The Shupes rebuilt the roadside eatery on higher ground, and it's now the place where many Chadds Ford residents start their day. Skiadas and her husband, Peter, took over the business in 1991, but kept the Hank's name.

The tiny eatery fills up early and often, especially on weekends for breakfast. Tables are close together in two rows, and newspaper-reading customers occupying the dozen seats at the counter contest for space among the various cake stands filled with such baked delights as gooey cherry pies and homemade pumpkin bread. Wood-paneled walls are hung with prints by artists schooled in the Brandywine tradition.

Newcomers to Hank's should know there's a system to the seating. Stand at the door - but don't hold it open - and wait, politely please, until someone points you to an available seat. Pay for your meal at the counter - cash only - before you leave.

Hank's has a large menu - you can get such things as portobello burgers, omelets and "exotic mushroom" quiches. (Kennett Square, the mushroom capital of the world, is, after all, only a few miles away.) But I've always liked the old-fashioned, country-style specials offered at lunch and dinner. Scan the board behind the counter and see what's featured that day. It's always interesting, nostalgic and wide-ranging.

During a recent visit, items (usually $8 to $13) included pork and sauerkraut "the old fashioned Dutch way" with mashed potatoes, gravy and applesauce; slices of spanakopita, the savory Greek cheese and spinach pie; macaroni and cheese with stewed tomatoes; Dutch-style chicken pot pie; and homemade meatloaf.

The Skiadases always make sure there are several seafood offerings during Lent; this day it was fresh, broiled grouper and homemade salmon cakes.

We chose the comforting baked bean special - two baked hotdogs over a casserole dish of sweet beans dotted with onions and served with a very good side of coleslaw. Another favorite was the hearty chunks of tender pork nested in a bed of sauerkraut. The grilled cheese sandwich was nicely toasted and buttery. Dessert was an ample bowl of chocolate ice cream and a large slice of homemade banana cream pie.

A Wyeth sighting at Hank's isn't a guarantee, though the legendary artist was apparently there once when I was eating breakfast.

I didn't realize it until, halfway through my meal, I overheard another customer whisper, "There goes Andy."

Quickly swiveling my head - a very uncool move, I know - I caught a quick glimpse of a white-haired gentleman exiting the front door. Was it really Wyeth? I couldn't say for certain. What I saw was as quick and fleeting and fuzzy as the elusive cougar that's supposedly been stalking New Castle County neighborhoods for years.

Since Hank's is a don't-ask, don't-tell kind of place, I simply shifted my attention back to a scrumptious plate of blueberry pancakes and asked for a coffee refill.

Just like the regulars do.

Top Chef recap

So does anyone else think that when the chefs are standing in front of Judges' Table, everyone has a look on their face like they've been called to the Principal's office?

That thought crossed my mind during this episode, which was my favorite so far this season.

I'm a huge Dan Barber fan - this week's guest judge - and his philosophy of using fresh, local, seasonal ingredients. Farm-to-fork eating isn't new, but Barber takes it to a whole new level.

The twist at Quickfire Challenge was actually the opposite of the later theme of using fresh and local ingredients - first, contestants had to take canned/processed foods and make them tasty.

Now, this takes some true creativity.

I was a little put off with Radhika's "housewives" comment, something about "housewives" - and geez, isn't that a dated word?- just open a can and call it dinner. Kid, you just offended every stay-at-home mom out there, but I guess we'll just chalk it up to indiscretion of youth.

Tattoo Girl didn't even put any effort into this challenge with her bruschetta- oh, excuse me, Miss Elitist I'm Not Using Anything But Farm Fresh Ingredients. She bores me. I wish she would just take her scallops and go home.

But it turned out to be the Battle of the Baldies - with a peeved Hosea versus Stefan, the Biggest Ego in the European Union.

Hosea also has started to bug me - for no real reason other than he's seems like a 6-foot-something whiny little girl - and I'm glad he lost. What a big dummy for handing over his Spam. Dude, this is a competition! Does Michael Phelps slow down in the pool to help out an opponent? Nope. And that's why he has more gold medals than anyone else. Hosea, go cry on Leah's shoulder. (Just don't tell your girlfriend!) Lesson learned: Sharing the Spam will come back to bite you.

Stefan's smug mug when he won gave me a much needed laugh. I dunno, I have a soft spot for cocky chefs.......and this guy has proven he can cook.

Elimination Challenge should have been a chef's dream. Go to a farm run by a thoughtful, critically-acclaimed chef, get the best ingredients possible and make a meal. (So why did so many contestants keep crying the blues that they couldn't shop at Whole Foods? What's UP with that?)

Every good chef will tell you, when you have great ingredients all you really need to do is let the flavors shine and, basically, stay out of the way. Add only what is needed to enhance, not mask, the taste.

Chef Tom and Dan Barber made many salient points - basically that you honor and respect the pig, chicken, lamb that you will be eating. There's a wonderful London chef named Fergus Henderson who feels the same way. He wrote a book called The Whole Beast: Nose to Tail Eating that basically calls for using every part of the animal or vegetable that has been sacrificed to sate your appetite.

I had the privilege of writing about Henderson for a magazine piece and eating at his fantastic St. John restaurant - we sat near Gwen Stefani and Gavin Rossdale, but that's another story - and it was amazing.

He made tongues and kidneys taste wonderful and I had one of the best pork dishes of my life there.

But I regress, so back to the episode: Tom and Dan are ticked that Leah, Hosea and Adriane take fantastic baby lamb and muck it up with bad butchering skills, too many spices and inconsistent meat rolling and tying. It's all about respect and they certainly didn't show it. And there's no sympathy for Blonde Guy's lackluster pork - (What would Fergus Henderson say?) - and Fabio's pesto-laden pork ravioli. Fabio, how could you?

I'm still not feeling the love for new judge Toby Young, but a part of me wanted to reach inside the TV and give him a hug when he waxed poetic about pork, and Tom got an air smooch when he talked about pork skin and bone-in meat. (Why the lovey-doveys? I just wrote a story about the beauty of a picnic pork shoulder. What timing!)

Tattoo Girl, Beaker, and Stefan make chicken taste like chicken and get the win.

Adriane gets throw under the bus by crybaby couple Hosea and Leah, the judges knife her for pitful butchering skills and it's back to Jersey for Cougar Lady.

Still doesn't seem right to me. Where's the justice this episode?

That's all folks......

My house has smelled of pork since New Year's Eve - and, to me, that's a heavenly aroma.

I slow-roasted and braised three pork shoulders three different ways while working on today's story.

The bone-in, picnic pork shoulder has become one of my favorite cuts of meat. It's a hulking hunk of meat, yet it's very economical and needs little tending to become tender.

Much of the fat melts away during the cooking and flavor boosts come from a wet paste that you massage onto the surface. (The skin, if you like to eat it, becomes amazing crackly and crunchy.)

The first pork shoulder I slow-roasted on New Year's Eve - I set the oven temperature too high - 325 degrees - and left the meat in the oven too long. The meat was a little dry for my liking, but we still ate it, wrapped in corn tortillas.

The second attempt, I dialed the oven temp back to 300 and was happy with the results. See today's recipe.

Anthony Melhem, executive chef at Haldas Market, suggests slow-roasting at an even lower temp - 275 degrees - for 20 to 30 minutes per pound. I'm going to give this technique a whirl.

The braising recipe below is even easier and I've used it often. If you like pulled pork sandwiches, you'll like this recipe. It's very simple, flavorful and feeds a group. (Good for this weekend's football watching.) I've tried other chili-sauces, but Heinz 57 gives it the best taste.

Every time I make this in my slow cooker, my cat, Big Boy, starts twitching his whiskers because the smell is intoxicating. He would never eat it, but it's so funny to see his reaction.

I prefer to cook it overnight on a low setting and then shred the meat and kept it in the crockpot on warm, but the recipe also works just fine cooking it on high. Serve it coleslaw.

SLOW-COOKER SOUTHERN-STYLE PULLED PORK

Let the slow-cooker do the braising for you.

1 tablespoon vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cracked black peppercorns
1 cup Heinz 57 sauce
1/4 cup packed brown sugar
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1 3-pound boneless pork shoulder or pork butt, trimmed of excess fat
Kaiser or onion buns

In a skillet, heat oil over medium heat. Add onions and cook until soft. Add garlic, chili powder, and pepper and cook, stirring 1 minute. Add Heinz 57 sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine and bring to a boil. Place pork in slow cooker. Pour sauce over. Cover and cook on low for 10 to 12 hours or on high for 6 hours, until pork is falling apart. Transfer pork to cutting board and pull meat apart with two forks. Remove excess fat from sauce if needed. Return pork to sauce and keep warm. Spoon onto buns. Makes 6 to 8 servings.

Here's your seafood stew, Mr. President

According to this interesting story by Jane Black of The Washington Post, the first meal Barack Obama will eat as president was inspired by the Lincoln White House.

On the menu for his inaugural lunch: seafood stew of lobster, shrimp and black cod topped with a puff pastry dome; duo of pheasant and duck served with sour cherry chutney and molasses sweet potatoes; and apple cinnamon sponge cake with sweet cream glace.

Arlington, Va.-based Design Cuisine chefs spent months researching the food and cooking style of the 1860s. Wild game, especially duck, appeared on many White House menus of the day.

"Stews were very popular. It wasn't rare to have stew for breakfast," says Design Cuisine account executive Rickie Niceta of the decision to serve seafood stew. "But we were also thinking about who will be attending. They'll be cold, and they'll be starving. We wanted to start with something hot and substantial."

Blue Pear Bistro

A Hotel du Pont photo shoot showcasing inaugural ball gowns, a muskrat dinner in Smryna and an interview with a French chef. That's on my agenda this week. How about you?

Sorry no post yesterday. I wrote one, but due to a Blogger glitch, it didn't publish.

Finally got a table at the Blue Pear Bistro near West Chester, Pa. This is a place to definitely make a reservation, especially on the weekends.

It's the cozy, casual, comfortable and affordable sister eatery of the Dilworthtown Inn. (Same owners.)

The bistro, a former country store and hospital for Revolutionary War soldiers (and how cool is that?), is nestled next to the Dilworthtown Inn and has become increasingly popular since opening a little more than a year ago.

The bar would be a very fun spot to eat a cheeseburger and watch a football game as many were doing on Saturday night. (Well, it's a more upscale alternative to a sports bar.) The strolling guitarist was fun too - but maybe not so if you were trying to listen to and watch said football game. (Note to self: Keep this bar in mind when March Madness rolls around.)

Highlights of the meal: the barbecue short ribs over grits ($20.50); mussels in coconut curry sauce ($17.50); steak & frites ($21) and seared scallops ($22.25.)

Don't miss the chocolate trio dessert - I loved the homemade marshmallows in the cocoa and the chocolate sorbet - and the lemon torte ($9).

Blue Pear has a wine list, but does let customers carry in. However, the corkage fee is a steep $10. We didn't brown bag it and got a very nice, medium-bodied, slightly spicy bottle of E Minor Shiraz - Australian from Barossa Valley - for $26.

Pizza: Makin' it good for you?

A slice of pepperoni pizza is good for you, right? I mean it has crust (bread), cheese (milk), pepperoni (meat) and tomato sauce (fruit). That means it covers the four classic food groups (pay no attention to that food pyramid, which has been replaced and revised a few times anyway). Pepperoni pizza could be, ever-so-wryly, rationalized as one of the best foods for you.

Why is pizza and health on the mind? Well for starters, not only is Super Bowl Sunday the biggest day of the year for pizza sales, but the days leading up to the game are when the major pizza chains make a big deal about the new additions to their menu, particularly Pizza Hut. They've often been one of the Super Bowl's top advertisers.

This year, it looks like Pizza Hut is going healthy. Not only has it recently introduced The Natural Pizza, with multigrain crust, but its Web site features a new push that all of its pizzas are only made with natural ingredients (vine-ripened tomatoes, meat and beef topping with no fillers, etc. See www.pizzahut.com for details).

As far as regular guy pizza goes, I am not won over. Remember, if you tell me a pizza is sloppy, messy, greasy, well I am running right over to that pizza place and having a slice or two.

Hey, if fast food places and the national pizza chains want to get in on the health kick, that's fine. Pizza Hut isn't my favorite pizza, but I like their pizza. I guess I'm just wondering if this is all they have in store for us this Super Bowl Season. Maybe they'll surprise us, as we're all getting ready to watch the big Eagles victory, and during that much-anticipated first commercial break, we'll learn about the New Triple-Stuf Double-Roni XL Pan. Let's just hope it's not Jessica Simpson telling us about it.

In another note, Frasier's is the new name for old Lobby House on Loockerman St. in Dover. It is just a name change for the place, so the menu is the same. The Team Trivia each Wednesday night now starts at 8 p.m., one half-hour earlier.

Happy Friday

Sorry, no Reader Mail today.

It's already been a busy day. I just returned from an assignment in Philadelphia and caught an advance screening of the new movie "He's Just Not That Into You."

The movie is loosely based on the best-selling book of the same name, that started as a plot line on the TV series "Sex and the City."

It's a fairly predictible chick flick - that does have its funny moments and is set in Baltimore (Hey! There's the neon Domino Sugar sign!). The large and well-known cast includes Scarlett Johansson, Ben Affleck, Kevin Connolly, Jennifer Aniston, Jennifer Connelly, Ginnifer Goodwin, Bradley Cooper, Drew Barrymore, and Barrymore's ex-boyfriend, the Mac guy.

It comes out Feb. 6 - just in time for Valentine's Day. More is coming soon on "He's Just Not That Into You" author Greg Behrendt, who has a cameo in the flick. Stay tuned.

I'll have to get to the mailbag next week. Please keep the email coming. You ask. We answer. Most Fridays. Email me at ptalorico@delawareonline.com.

IN OTHER THOUGHTS: Doesn't it seem like it has been the longest week ever??

I'm so happy for the weekend.

Brrrrrrr. Forecast calls for snow. (For me, that means some kind of comfort food in the slower cooker or oven.) Hopefully, the snow will just be a pretty dusting - like this Dec. 2007 photo taken by Suchat Pederson in Battery Park in New Castle - and not mean an afternoon of heavy shoveling.

Looking forward to Sunday. Go Eagles! And Golden Globes red carpet madness! Yippee!

Let's go bowling

We sent some News Journal staffers out to sample soups, stews and chili, here's what they found.

Share your favorite soup places. Comment, comment, comment.

Ruth's top dishes of 2008

Eric Ruth made a list and checked it twice. Here are his picks for his favorite eats from 2008.

Top Chef recap - update

At first, I thought everyone was confusing new judge Toby Young - whom Padma called a "renowned food critic" - with A.A. Gill, one of the sharpest pens working for British newspapers.

Gill, a well-known if not infamous restaurant critic, once called f-bomb dropping Gordon Ramsay a wonderful chef, but "a second-rate human being." Ramsay paid Gill back by kicking him out of one of his restaurants - along with his companion Joan "Dynasty" Collins. The British press made hay out of those headlines for quite a while.

Young is probably best remembered, here in the U.S., for his book "How to Lose Friends and Alienate People." The movie based on the book starring Simon Pegg (Shaun of the Dead) came and went at the box office.

But Young has indeed been a hired fork for U.K. publications. Right now, though, I'm not sure if he's the right fit for "Top Chef."

I understand why Bravo wants to spice up the judges panel with a witty, sharp-tongued Brit. (The vanilla blandness of off-on-her-honeymoon judge Gail is way worse than making a dessert with Diet Dr. Pepper.)

But does any miss Ted Allen like I miss Ted Allen? And where, oh, where is Tony Bourdain when we need him?

The verdict is still out on Young. (NOTE: AS I watched the episode again, I must admit, he began growing on me.)

Elimination challenge had a nice twist with contestants tasting and judging dishes and then watching as others critiqued what they cooked.

High- and lowlights of this episode:

Fabio dissing Tattoo Girl (Jamie) for, once again, using scallops. "This is 'Top Chef' it's not 'Top Scallops.'"

Did you notice that accordian music played in the background when Fabio was on screen? I'm sure opera is next, because, you know, all they listen to in Italy is accordian music and opera. (And, yes, my tongue is firmly in my cheek.)

Was it really necessary to hear that Eugene's kid is now using the bathroom? TMI.

Fennel, orange and olives is an excellent combination - try it sometime - so nice to see Jamie take the win home this week. Even with scallops.

But Stefan's duck and red cabbage looked really good. I'm with Chef Tom on this one. This is a dish I would want to eat.

Blonde Guy's avocado sorbet being likened, by Young, as "Tom Cruise's cameo in 'Tropic Thunder' - an unexpected treat. "

Eugene's bizarre blend of daikon fettucine with tomato and basil - and being surprised that few liked his "creative" food.

Bangs Girl - what is her name? Melissa? - and her fish tacos that "tasted a bit like cat food." (OK, this made me laugh because Melissa said she wanted to put her personality in her food and I guess that means her personality is Little Friskies?)

"I don't think risotto makes a good garnish. Risotto is a dish." - Chef Tom.

Beaker's (OK, Carla's) idea to layer flavors and "love" (Was she having a 60s flashback?)

Two went down this week:

Melissa gets 86'ed for a "failure of imagination" and Eugene rejoins his potty training family for offending Chef Tom by overcooking red snapper.

Honor thy fish or get the steel boot.

Muskrat love

"Muskrat Suzie, Muskrat Sam
Do the jitterbug at a Muskrat Land"

- Muskrat Love

You need to have an open mind and mouth when you're a food writer.

And I considered it taking one for the team when I sampled the soaked and fried muskrat - an old-school, regional dish - served several years ago at the Wagon Wheel restaurant in Smyrna.

This dark, stringy, marshy-tasting meat has its fans, but I'm not one of them.

I still get chill bumps thinking about it.

Well, the 'rat dinners are back. Muskrat will be served at the Wagon Wheel Restaurant, 110 S. DuPont Highway, in Smyrna; 653-1457; starting Tuesday, Jan 13, and will continue every Tuesday night from 4 to 9 p.m. until the season ends sometime in March.

Right fish? Wrong fish?

Forget phone a friend. How about phone a fish?

Say you're standing at the seafood counter and wondering if your intended purchase is sustainable seafood. Whip out the cell phone and text Blue Ocean Institute's FishPhone service.

The marine conservation organization says you can find out about your seafood choice by texting 30644 with the message FISH.

Then, type in the name of the fish in question.

The organization will text you back with their assessment, and, if it's a fish with significant environmental concerns, suggestions of better alternatives.

Visit http://www.blueocean.org/.

Sunny delight

I adore Clementines and blood oranges. The color and taste instantly puts a happy spin on an otherwise gloomy winter day. (Will we ever see the sun again?)

Recently, I've seen ads promoting Honeybell tangelos from Florida - the season is one very short month - and I was inspired by the pomelos, Meyer lemons, Star ruby grapefruit and kumquats piled in bins during a trip through the ginormous produce department of the new ShopRite store in Wilmington. (Definitely worth a look-see. Also, owners say the meat department is the largest in Delaware.)

Thus, today's story on winter citrus was born.

While it's not local fruit - it is seasonal and buying foods in season makes sense both economically and taste-wise. One of my goals for 2009 is telling readers what's fresh now (or coming soon) and how to get it.

News Journal photographer Fred Comegys initially grumbled when he was assigned to shoot the citrus in the studio.

"Dumb, boring fruit," I think were his exact, cranky words when he showed up with his cameras. But Fred and I are longtime buddies and I'm used to his bitching and needling. This is Fred being Fred. I started slicing open navel oranges and grapefruit - the aroma was pure Florida sunshine - and page designer Howard Johnson came up with a cool idea to arrange the fruit and light it from underneath.

Everyone's mood was lifted. That's the zesty magic of citrus. (JUST AN FYI: Fred took the photos at the top and bottom of this post; the one is middle was taken by me at ShopRite with my crappy camera phone.)

After the shoot was over, Howard and I sampled the pink-flesh pomelo that was bigger than a cantaloupe, but smaller than a bowling bowl. It was wonderfully sweet. Others in office, who never had pomelo, also were impressed with the taste.

Move over grapefruit.

How much to tip?

How much should you tip someone for delivering a pizza? Two dollars? Three dollars plus the leftover change?

Do larger orders deserve a significantly larger tip? Should you tip more in bad weather?

Here's a big one: If there is a delivery charge, should you tip less, or tip anything at all?

My take on that one is to tip just the same, and just grumble silently when you discover that their well-advertised price did not include the delivery charge (yes, I'm talking to you, Pizza Hut).

As for any other questions you might have, look no further than tipthepizzaguy.com

I could not find a name attached to the site. There's a lot to read and there are a lot of fair points about how much one should tip, plus plenty of esoteric advice, such as how to display house numbers correctly. Some of the points come off as snarky, but pizza delivery is a dangerous job, unfortunately, so give the author some leeway.

UPDATE: Terri Sanginiti reports on just how bad conditions have become for pizza delivery workers. http://www.delawareonline.com/article/20090108/NEWS01/901080348

Beware [not so] hidden costs

So here is something you may not think about when dining out: Soft drinks and coffee aren't all that cheap.

And they do add up on the bill.

Looking back over some restaurant tabs recently, I found that I've paid anywhere from $1.50 to $3.50 for a glass of iced tea; $4 for lemonade (!); $3 for "ginger water" - some fancy schmancy beverage that sounded interesting; $3 for a "small" Italian soda; $3.50 for cappucino; and $2 for a plain old cup of decaf coffee.

My colleague and Pulp Culture blogger Ryan Cormier stopped recently into Kildare's Irish Pub in Newark and liked the Express Lunch menu which allows you to choose smaller portions of dishes such as Guiness stew and onion soup, getting both for just $5.99.

But then he noticed that a soda to wash it all down cost him $2.25.

I think I may start drinking water. Plain, ordinary tap water.

Sticker shock

I eat out often. Mostly, it's job related, but I also enjoying visiting new restaurants on my own dime.

Friday night we tried to pop into the Blue Pear Bistro for dinner without reservations. Big mistake. For some reason, I was thinking maybe it wouldn't be so crowded - it was the weekend after the holidays, after all, and I'm sure no one felt like any more spending money..... yadda, yadda, yadda.

Well, no one was thinking like me. There was a line at the door, the bar was packed and not a seat could be had before at least 9:30, we were told. The staff at the door did try to accommodate us; they said they could seat us at a table near the fireplace at the next door restaurant, the Dilworthtown Inn.

We pondered that plan, but then decided to head to a place we hadn't been before - Mile High Steak & Seafood in the Cross Roads Shopping Center, near the intersection of U.S. 1 and 202.

Now, I knew we were going to a steakhouse and prices creep up for prime aged beef - but I have to say the entrees, between $25 to $39 - with most in the $30 and over range - made me catch my breath. (A 12-ounce New York strip will set you back $39; lamb chops are $38 and Berkshire pork chop is $33.)

Steaks and chops come with potato and veg; additional sides cost between $3 for cauliflower and fennel puree to $9 for lobster macaroni and cheese.

Are people still paying these prices? Will they continue to do so this year in this shaky economy? I'm just not so sure.

A staffer said the Mile High restaurant was mobbed on New Year's Eve - and they were expecting a good Valentine's Day crowd, but the eatery was less than half full during our visit.

More is coming soon.....

Calling it quits

Wow, this is a biggie.

Brasserie Perrier on Walnut Street in Philadelphia closed its doors.

It's the eatery, owned by Georges Perrier, that is just a block or so away from his Le Bec-Fin landmark.

I have a feeling this is just the beginning..........

Reader Mail

Happy Friday!

The holidays are officially over, but I'm sure some of you still have post holiday celebrating on the agenda this weekend. (While it's hard to let the party end, I'm ready to put my dancing shoes away for about a month or so.)

Sad restaurant story of the holiday season - the New Year's Eve fire at Irish Eyes in Lewes, the Anglers Road eatery which overlooks the Lewes & Rehoboth Canal.

The popular Lewes bar/restaurant reopened a year ago after a 2007 arson fire. I spent some time at Irish Eyes this past summer. Ironically, owners hung framed photographs near the front entrance of firefighters battling the March 2007 blaze which caused damages estimated at $1 million.

This is a beloved spot, especially with locals. Customers hand-built the 30-seat bar. I hope they can rebuild soon.

IN OTHER NEWS:

If you need something to do, check out the new British Bell Tea Room and Wine Gallery, which just opened in Peoples Plaza on U.S. 40 and Del. 896. Pinkies up!

Eric Ruth picked up chopsticks at Sumo Sushi. Here are his thoughts.

I haven't been in BrewHaHa! lately for a coffee refuel - Wawa has been my fast and cheap alternative in recent months- so I dropped into the Greenville location for a coffee au lait.

Tried to get my coffee club card punched and oops! - they discontinued the program about a month ago. Drat! No more buy 10 beverages get one free! 

Mailbag is light today. Keep the letters coming. You ask. We answer. Every Friday. Email me at ptalorico@delawareonline.com.

SHOP TIL YOU DROP

QUESTION: Hi Patricia,

I'm wondering if you are going to check out the new ShopRite on Market Street. We went in this weekend (there was an ad in the paper that they had opened) and this store is BEAUTIFUL!!!!! It's big and bright and has all these fancy bells and whistles - an olive bar with bruschetta mix and several delicious types of olives, a little cafe area with a large selection of ready to eat foods, fresh pizza (!), and gorgeous produce. I'd love to know your thoughts on it.
Thanks!
Katie

ANSWER: City shoppers got a belated holiday present with opening of the new ShopRite in Wilmington.The store at 501 S. Walnut St. near the Riverfront opened on Dec. 27. Construction work is still being completed. In the photo above, taken earlier this week, you can still see the Tyvek fabric on the outside of the building. The entrance can be a little confusing. The store, on a plot of land between South Market and South Walnut streets, is across from the Salvation Army Thrift Store.

The 70,000 square-foot site, the first new grocery store in downtown Wilmington in more than 20 years, has an expansive produce department - Look! fresh persimmons, Meyer lemons and Key limes! - as well as a prepared food section, bakery, seafood area and a cafe.

It also boasts the largest meat department in Delaware, according to the Kenny family, who owns three other ShopRite stores in the state. Bernie Kenny, President and CEO, began operating supermarkets in Delaware in 1995. Coming soon is roof-top parking, customer elevators, a cartveyor system and numerous in-store department enhancements.

FRUITCAKE MADNESS NEVER ENDS

QUESTION: There has been a fruitcake in our family for years. At my sister-in-laws annual Christmas party, in Philadelphia, at the home of Maureen and Francis De Vicaris, there is a fruit cake that is passed around to a different person who is invited every year. It's been in the family for 35 years. Whoever it is awarded to writes their name on the tin, using a Sharpie, and holds on to it until the following year's Christmas party.Then it's handed over to the next person. It's funny; sometimes a person will actually say that they don't want it.

Barbara Reichert

ANSWER: That's funny Barbara. But please don't pass me the fruitcake.