Finally, a beach post! But first things first: Food.
Jeff and I enjoyed a lot of great food at the beach. We took advantage of having a full kitchen, as well as having many wonderful eateries in the vicinity.
For example, Nourish. Nourish, located at the end of a small strip mall, is a cozy little market that offers everything from fresh cheeses to tubs of kitchen-made soup to Asian cooking sauces. It also has a small but delightful menu for those who enjoy artisan sandwiches and salads.
March 31. Lunch at Nourish: A balsamic grilled sandwich with a Greek salad (with quinoa) and curry chicken salad.
We also stopped by Dogfish Head. This was a completely indulgent, so-unnecessary-but-so-necessary stop, namely because a) we’d just eaten a (disappointing) meal at Grotto Pizza and b) we’d already been to Dogfish Head two years ago.
April 1. Beer sampler, crab dip and crab-and-corn chowder at Dogfish Head.
Being near the ocean, we also indulged in a lot of seafood. On our last night, we were (or, I was) determined to go to a raw bar. After a setback or two, we finally found a bar that was serving raw oysters.
April 2. Raw oysters on the half-shell at Lighthouse.
Other eateries we patronized:
- Nage — A completely wonderful wine bar and bistro. The only reason I didn’t take photos was that the light was so poor.
- Rusty Rudder — A restaurant and bar in Dewey Beach. We went for the restaurant and raw bar, but only the regular bar was open for the early season. So we sat at the bar, ordered some drinks and had buffalo wings before we found another place that was serving raw seafood.
- Nick’s Philadelphia Cheesesteaks — Kind of a dive. The smell of frying oil lingers more than 50 feet outside the entrance, which is always a good sign. After eating our raw oysters, I started craving onion rings. Nick’s was on the way home, so we stopped by and ordered onion rings to go.
And as for home cookin’? No skimping there, either.
March 31. Littleneck clams steamed in beer and water.
March 31. 8-ounce salmon filet roasted with garlic, rosemary and dijon mustard; rice and roasted asparagus.
April 1. T-bone steaks with gnocchi.
All I have to say is, coming back from a three-/four-day eating binge to having to cook for one person is kind of a shock to the system.
Words and Light 
This all looks so good where were you??
Rehoboth and Dewey Beaches in Delaware!
Yum!!!!! I was playing with my new phone when I saw these — and forgot to check back for your response — but I did some browsing on your blog and figured out where you were. 🙂 … Looks like heaven to me. Delicious. take care and happy eating around!
Please help us out here with some picture taking tips. You always share the story behind the pic, but I don’t recall you ever talking much about how you make them.
Obviously there’s natural light here, and surely you’re not headed off to the restaurant with a whole studio’s worth of flashes and umbrellas and whatever else you pros have?
Do you just have rock solid biceps with which to create a human tripod for what I can only assume are low light conditions? Or maybe you only frequent brightly lit establishments?
How do you create such sharply focused subjects with such diminished backgrounds? That aperture has got to be owl-eyed.
With food photos I made for The Atlanta Journal-Constitution, I had an external light setup. I no longer have access to that kind of equipment, though, and didn’t bring my flash with me on this trip. So everything you see here is available light.
I’d like to think I have rock-solid biceps, but I don’t. I’ve learned to hold the camera with a steady hand, though. That said, I also have a camera that goes up to 6400 ISO, so I can pump up my ISO to get at least 1/30 for my shutter speed if the light’s really bad.
As for the sharpness, it helps to shoot with all primes. My go-to lenses for leisure/travel have historically been my 16-35 and 50, both of which are pretty sharp. This trip was the first time I’ve replaced the 16-35 with my new 28. Having all-primes definitely helps the sharpness factor.