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The Rehoboth Beach Kilwins is a locally owned (Gary and Claudia Simpson of Henlopen Holdings, LLC) franchise of Don & Katy Kilwin's Petoskey, Michigan candy store founded in 1947. Most of the chocolates, candies, taffy and ice cream are made on '40s and '50s vintage equipment at the central Michigan location that provides Read more... Comments (3)
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The first things you see when you step up to Kilwins window on the south side of the second block of Rehoboth Avenue are the two huge marble tables. More often than not, four rectangular stainless steel rods (they're called slab bars) will define the perimeter of a freshly poured and shiny lake of molten fudge. The marble and the steel cool the mixture evenly to promote proper molecular crystallization into the required fudgy consistency. You heard it here first, kids.
Almost 25 years ago, Maria and Jesús Ramirez left their oil company jobs in Mexico (Jesús on an offshore rig, Maria in the office and also teaching 7th and 8th grade mathematics) to find their dream in the United States. No strangers to hard work, they jump-started their Rehoboth careers on July 4th weekend, 1990, by banging on the back door of the old La La Land restaurant on Wilmington Ave. The door opened, and the chef said, "Do you know how to wash pans?" Maria spoke no English, but she immediately spied the vacant dishwashing station. She nodded, "Si." Just a few years later she was
The Gelato Gal has situated herself smack dab at the northern end of the Canal Bridge on Coastal Highway, directly across from Windsor's Flowers and Big Fish Grill. The gelato there is truly unlike any I've ever had (your Foodie has slurped a lot of gelato in his time).
There's just not that much really good candy out there. Sure, there's Mary See's from San Francisco, but you can only get it locally over the Christmas holidays (even then it's at Dover and Christiana Malls and King of Prussia Mall--not all that local). And of course, there are the creamily sublime caramels and dark chocolate-dipped apricots from Harbor Candy in Ogunquit, Maine, but you better not order them any other time than
O Tannenbaum Blinking Torte:
Fill your favorite pastry shell with mincemeat or any other traditional holiday filling. Throw in a string of decorative lights at the last minute. Cover with pastry and bake in a 350 degree oven until golden. Lower the lights in your dining room before entering with this spectacular torte.
--from Cooking for Nitwits (c) 1989, Rosemary Wells and Johanna Hurley
Grilled Cheese & Beyond
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Chasing the Grape
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