Party Shots’ mobile mirth makers spruce up soirees with photo-booth rentals. Equipped with a high-quality digital SLR camera, booths can capture smiles in black and white, color, or sepia tone, or place subjects in front of a green screen, superimposing them over images of spinach, limes, or envy. Throughout the duration of the two- or four-hour rental, one of Party Shots' professional attendants remains on hand to ensure smooth operation and help rummage through the various hats, glasses, and inflatable instruments within the included box of props. With each session, a lab-quality photo printer promptly spits out a print—adorned with a custom message—that won’t fade with time or dissolve when exposed to moisture or dark-matter neutrinos. After the party, photos will be preserved for posterity on a DVD and a password-protected online gallery, where guests can order additional prints and gifts or upload additional photos from the event.
B.A. Looney & Co. infuses parties, weddings, and special events with extra helpings of amusement, including live entertainers such as magicians, clowns, and costumed characters. The business also cultivates such popular party attractions as dunk tanks and photo booths. Meanwhile, its mobile food stand doles out popcorn, snow cones, and cotton candy.
In 1962, designer Ed Carmen masterfully crafted each hole to weave into the natural lay of the land, yielding a 6,600-yard golf course that melds bucolic surroundings with his own architectural style. A member of the USGA and PGA, Centerton Golf Club strings together 18 holes that meander through acres of dense forest replete with mature arbors, strategically placed bunkers, and Kick Me signs on the backs of fellow players.
Course at a Glance: * 18-hole, par 71 course * Total length of 6,600 yards from the back tees * Course rating of 69.2 from the back tees * Course slope of 120 from the back tees
Caffe Gelato sates appetites with Northern Italian and French- and Mediterranean-inspired fare, house-made gelato, and vino from a 1,500-bottle cellar, all of which has amassed the restaurant an impressive collection of praise and awards from the likes of Delaware Today and Wine Spectator. Meats such as filet mignon and prosciutto-wrapped veal appear alongside a rotating collection of seafood entrees, such as pan-seared scallops, truffle maple-roasted salmon, and local line-caught rockfish. House-made pappardelle and linguine pastas entangle ingredients ranging from littleneck clams to lump crab to chiffonade-cut basil. Twenty-four rotating flavors of gelato are crafted on the restaurant’s premises, delighting tongues with a chocolate-hazelnut blend or scoops of raspberry. Sommeliers strap on their headlamps and crampons to belay into the caverns of the restaurant’s opulent wine cellar, where more than 100 varietals nestle in bottles.
Half-moon booths welcome companionable groups among sunny yellow-and-red-orange walls in the dining room, and the gleam of a granite bar inspires tipplers to toast the memory of loyal pet rocks.
The 18-hole golf course at Cavaliers Country Club showcases a challenging mix of open and forest-lined fairways, grueling doglegs, and tricky shots over water. Players vie for the par of 71 by wielding accuracy with the driver into tight lies, avoiding green-side bunkers with the irons, and calibrating their putting strokes on the slick-rolling greens?or they can ignore these obstacles and make a bid for the theoretical never-ending round. Regardless of skill level, head pro Ethan M. Pauxtis helps golfers improve by offering individual lessons and by stocking a pro shop with gear from top-industry brands such as Titleist, Callaway, and Foot Joy.
Neither Henry nor Carol Huffman, the founders of Cheese Chalet, had any idea that their future careers would be in gourmet dairy products when they first married. Henry was teaching Spanish at the University of Delaware when their local cheese shop closed down in 1976. Though the two began joking about opening their own shop, jokes soon turned to discussion, discussion turned to planning, planning turned to knock-knock jokes, and within a few months, the pair officially opened their first shop. Today, with Henry and Carol still at the helm, their staff of seven seasoned employees prepares fresh deli-style takeout meals and catering trays as they maintain the store’s stock of bulk and prepackaged cheeses from around the world.