The rigorous standards at New Dodge's Market require that as many local, organic, and pesticide- and chemical-free products stock the historic grocery store’s shelves as possible. Farm-to-table veggies please both local agriculturists and local bellies, and an onsite kitchen stacks baguettes and paninis with Italian-style pork, bacon, brie, and pickle-flavored Jenga blocks. While scents from the market’s coffee bar tickle nostrils, peepers peruse giftables including treat baskets packed with jams and fresh flower bouquets—available for same-day hand delivery. Special events ranging from author readings to performances by local musicians liven things up inside the Victorian-style building, which has stood as a fresh grocer market since the invention of groceries, markets, and the concept of "freshness" in 1886.
Sometimes simple touches bring out the best flavor in seafood. For example, Alaskan snow crab only needs to be steamed and lightly seasoned to enhance its natural sweetness. But other ingredients require a bit more work, whether it's a whole Maine lobster or a handful of mermaid hair. Either way, the cooks at Cap'n Cat Clam Bar of Voorhees know the correct approach for each catch. Much of this BYOB eatery's seafood is also available to take home, including seasonal orders of live Maryland crabs and party trays loaded with up to five pounds of shrimp.
Target Portrait Studios are operated by professional photographers who aim to help you capture special moments. Target's studios can be decorated for most any type of shoot, whether you're celebrating a mom-to-be, a graduation, or an upcoming holiday. Subjects also have the opportunity to choose their own backdrops or props, and they can even bring in their favorite toy or invisible friend. The customization doesn't end with the shoot, though?digital files can be personalized with borders, designs, and quotes and then printed in a variety of sizes.
Baker and sugar artist Chef Dana Herbert has long held a local reputation for his confections—he’s known across Delaware as "The Sugar Daddy" and "King of Cakes.” He rose to national attention on TLC's Cake Boss: The Next Great Baker, where he took home the top prize and caused viewers everywhere to lick their TV screens with his inventive flavors and striking designs as well. His dual training in culinary and pastry arts also won him an invitation to join the esteemed James Beard Celebrity Chef Tour.
At Desserts by Dana, he channels his creativity into customized wedding cakes, intricate sugar sculpture, pastries, and special event cakes. Each edible conversation piece is sculpted around moist, rich cake—available in more than 20 flavors such as Mexican chocolate, raspberry, and pumpkin—which can be filled with mousse, lemon curd, or other sweet fillings. Equally as imaginative as the flavors is the final product, which might arrive decorated with delicate, eye-catching flowers, bows, or damask designs. Chef Dana can also fashion cakes into the likeness of cartoon characters, cars, or the profile of a funny-looking cousin.
Since his successful run on Cake Boss, Chef Dana has garnered even more attention for his sweet treats (which also include cookies, tarts, and pastries). He’s been featured on such networks as NBC and FOX, and lauded within the pages of Huffington Post, Chef Magazine, and Fitness Magazine. He’s also made sure to show that there’s more to good eating than sugar—when he’s not baking, he tours from coast to coast to educate the country on diabetes. During these tours, he helps others learn to create nutritious, flavorful meals and desserts specially tailored for a sugar-free diet.
For more than 35 years, Sea-Lect Seafood has curated an ample selection of fresh wild Alaskan salmon, sushi-grade tuna, wild-caught shrimp, and other sea-caught treasures. Each day, the staff crowds a case with crab cakes and prepares other foods—homemade soups and creamy chowders—to be savored at home. At the Maple Shade location, chefs craft hot dishes for diners who devour steaming meals in the cozy dining space rather than at home to avoid offending the family goldfish. Owner George Gladden first started working at Sea-Lect Seafood at the age of 15 as a dishwasher, then climbed his way to the top through his love of cooking fresh seafood, desire to please customers, and ability to speak lobster.
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.