Gary and Lorraine Papp (the original chefs at The Buttery many years ago) and proprietors of Essential Chef have opened Palate, a catering/cafe/gourmet to go combo. These two talented toques come fully armed with a list of references that include Governor Markel, Senator Tom Carper and Representative John Carney. Before they moved to the beach in the early ‘90s, Gary and Lorraine were the proud owners of the Wycombe Inn, a Victorian country inn just outside of New Hope, PA. They were expecting the arrival of their second child at the same time that hotelier and restaurant manager John Donato and psychotherapist Twain Gonzales were scouting around Lewes to open their first restaurant. As luck would have it, Donato had helped cater the Papp’s wedding, so in 1994, Gary, Twain, John and the eight months pregnant with a 2 year old-in-tow Lorraine opened the Buttery in the New Devon Inn (now the Hotel Rodney). The rest of the story is Buttery history, with Donato and Gonzales plunking down pretty much everything they had to revamp the stately Lewes Victorian at Second and Savannah that’s been home to The Buttery ever since. In mid-2016 they finally walked away from The Buttery, selling it to Chef Wilson Gates. OK. Enough history.
Lemon creme brulee1/23 Palate Bistro & Catering2/23 andouille white bean soup3/23 brisket sandwich4/23 Palate Bistro & Catering5/23 chix salad sammie6/23 flourless chocolate tort7/23 The Ribeye8/23 Wedge9/23 Palate Bistro & Catering10/23 Sunday breakfast: Summer peach crumb cake11/23 Sunday at Palate: raspberry-lemon scones12/23 Stick-to-your-ribs sausage gravy & biscuits – ALL homemade.13/23 Sunday breakfast eggs Benedict14/23 Palate Bistro & Catering15/23 Lorraine's warm apple turnover16/23 Arugula salad17/23 Pimiento cheese, fried green tomato & bacon on sourdough18/23 Gary's take on Pad Thai19/23 Chili Thai Shrimp app20/23 Pot Pie Night!21/23 Smoked salmon BLT for lunch22/23 Gorgonzola-walnut ravioli & mushroom ragout23/23
After almost ten years helping to make The Buttery what it is today, Gary and Lorraine created their own brand, The Essential Chef. “We wanted to share our knowledge and experience on three levels,” Gary says. “The first was education.” Since February, ’09, he has been teaching culinary arts to disabled and alternative learning students for Now We’re Cooking, a vocational program operated in Georgetown by the First State Community Action Agency. Students develop personal skills, learn nutrition and get job training at the same time.
The second level of The Essential Chef is consulting. In 2008, Gary worked closely with Brick Hotel owners Ed and Lynn Lester to help open The Brick Restaurant and Tavern, assisting in the kitchen layout and design for the Georgetown landmark. Gary and Lorraine are most proud of the long list of loyal catering clients who make up the third element of The Essential Chef. And now comes phase four: Palate Café & Catering in the Shops at Seacoast (by the Safeway). This week’s grand opening drew a veritable who’s who of Rehoboth gastronomic glitterati including Kris and Tony Etze of Abracadinner, Jack and Denise Clemons from Cape Gazette, Catherine and Kevin Hester of Teller Wines … the list goes on and on.
In addition to showcasing Gary and Lorraine’s catering services, Palate is an artfully designed bistro-style eatery with a copper-top bar, tapestried walls and an extensive kitchen. Like their one-of-a-kind dishes, the menu at Palate steps out of the box with delicacies such as spicy sesame watercress salad, a craft Caesar with kale and locatelli cheese, bourbon & brown sugar-braised beef brisket, coriander cumin eggplant and chickpea stew (a vegan favorite), and Gary’s famous lump crab and Vermont cheddar hot dish. Of course, the slightly less adventurous (and you know who you are!) can get the grass-fed all-beef burger, Lorraine’s known-the-world-over chicken salad with granny smiths, or a cast-iron ribeye with a coffee stout glaze. Give them a call at 302-249 8489 or visit TastePalate.com to double check their hours.
Palate is open for lunch and dinner from 11 until 9 every day in season and from 9-2 for Sunday brunch. Happy Hour specials from 4-6. Check out the menu here.
Lorraine is an exceptional pastry chef and Gary not only does catering for huge events but he also teaches culinary arts in Georgetown. They have tasty salads, sandwiches and entrees, in addition to wine and goodies served on a copper-top bar. See the Specials listing below for Palate's hours.
Listen to Gary and Lorraine talk about their brand-new venture on Sip & Bite with the Rehoboth Foodie on Delaware 105.9.
Off-season Specials & HoursSpecials & Moods change quickly. Always call a restaurant first.
Seafood Pasta $22!
Crab Cake and Beef Tenderloin (Steak and Cake!) only $24
Fisherman's Stew $22!