Aisle Style . Food
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Eat Better, Dance Longer
Light makes right—and satisfying. So don’t let heavy food weigh anyone down.
You picture everyone dancing at your reception, not dozing after dinner. Don’t worry. Local chefs and caterers can make meals that won’t leave anyone too stuffed to celebrate.
Instead of pasta, for instance, Paul O’Toole, executive chef at Deerfield Golf and Tennis Club in Newark, suggests roasted spaghetti squash sautéed with olive oil and red pepper. Winter squashes pack complex carbohydrates that provide hours of energy.
So do carrots. Executive chef Kevin Reading of Nage in Rehoboth Beach serves a carb-packed soup of carrot-ginger purée with gingerbread croutons.
Reading favors seafood consommés as tasty alternatives to bisques, but cravings for hearty comfort need not be ignored. He packs all the richness of osso bucco into a ravioli appetizer.
Donny Merrill, executive chef at Krazy Kats Restaurant in Montchanin, will adorn seared or lightly grilled fish and poultry with salsas and chutneys made from fresh fruits and vegetables.
A swash of gastrique (a vinegar-sugar reduction) or drizzle of infused olive oil or vinaigrette enlivens many of Merrill’s dishes, precluding the need for cream- or butter-based sauces. O’Toole tops grilled or seared fish with sautéed arugula and roasted tomatoes, and finishes steaks with roasted halved artichoke hearts and shiitake mushrooms.
On the dessert table at Victoria’s Restaurant in Rehoboth Beach, bite-size chocolates accompany fresh fruits, including grapes rolled in syrup and sugar for festive sparkle, says Stephen Cobb, food and beverage director. At Krazy Kats, fresh fruit gelatos and sorbets in almond tuile cups provide a finish that will keep everone light on their feet. —Marilyn Odesser-Torpey