ANNOUNCER: And now, Get Out of Town, a WETA original series.

♪ LAUREN: We're on the road again.

♪♪ LAURITA: Yes we are.

LAUREN: So come along.

LAURITA: Look what we have!

LAUREN: There are horses!

(gunshot).

LAURITA: Isn't this room beautiful?

(cheering).

LAURITA: I made it!

GRETCHEN: Thank you.

LAURITA: Oh!

That was so cute!

BOTH: Oh my goodness!

Crank it, crank it, crank it.

LAURITA: It's never a competition, is it.

LAUREN: There you go!

(cheering).

LAURITA: Oh yes!

What's next, what's next?

Hi, I'm Laurita.

LAUREN: And I'm her daughter, Lauren.

LAURITA: We're from the DMV, and we love to travel.

LAUREN: We definitely do.

LAURITA: One of the best things about living in the DC area are the many places you can visit that are just a few hours away.

LAUREN: So many options, and now we get to check them out together.

LAURITA: So join us for some really cool places to stay... LAUREN: Great food.

LAURITA: And nonstop fun.

BOTH: As we Get Out of Town!

LAUREN: Off to Rehoboth.

LAURITA: You know, I am always excited about going to a beach, and remember we used to go to Rehoboth and stay with our friends at their beach house.

LAUREN: Yeah, I remember.

LAURITA: So that was always fun.

LAUREN: I know, I went there for a beach week.

Especially since it's only like two and a half hours away from the DMV.

LAURITA: Well you know, you can't go to Rehoboth without stopping and getting your popcorn from Fisher's.

LAUREN: I know, just like on the boardwalk with the Boardwalk Fries.

I feel like you can't go to any like seashore without getting seafood.

LAURITA: You have to.

LAUREN: You know, it's in the name.

LAURITA: Beach, water...

BOTH: Seafood.

(laughing).

LAURITA: Well I tell you, there's one activity I can't wait for us to do.

We're going to get kites and fly them.

It's a place of joy for me, just... LAUREN: Yeah.

LAURITA: Having it up there.

That's why this trip is going to be stellar.

LAUREN: Stellar.

LAURITA: Summertime, beach time, seafood, kite flying, put it all together, what do you have?

Fun!

LAUREN: A great time.

LAURITA: Another M.A.D.

weekend.

Oh, I think your song's coming.

♪ BOTH: Want lovey-dovey, lovey-dovey.

♪ ♪ CHRIS BROWN: Kiss, kiss, kiss, kiss.

♪ ♪ LAUREN: Her mind she fantasizes... ♪ ♪ CHRIS BROWN: Getting' with me.

♪ ♪ They hatin' on me, hatin' on me.

♪ ♪ They wanna diss diss, kiss, kiss, ♪ ♪ because she mine and so fine, and thick as can be.

♪ ♪ She wants that lovey-dovey.

♪♪ CAROL: We are a tourism destination that receives millions of visitors every year.

What makes Rehoboth Beach in particular very unique is the fact that there's nearly 100 eateries and one-mile square.

So whether it's Grotto's, or Thrasher's, it's just a variety of wonderful food here and we're known for our hospitality.

So we have a lot of accommodations.

One of the things that's changed over the last few decades is the fact that we are as close as you can get to year-round.

We have more visitation in September and October than we do in May and June.

Whether it's the crazy Sea Witch Festival or it's a jazz festival, or it's movies and bonfires on the beach in the summer.

Fun stuff to do.

It's all right here.

(pin drop).

♪ ♪ LAUREN: It's just coasting on in.

LAURITA: Wow, I love it.

ALI: Good afternoon, welcome to Coast Rehoboth Beach.

LAUREN: Hi.

LAURITA: Thank you.

ALI: Have you ever been to Rehoboth before?

LAURITA: It's been a while.

LAUREN: It's been like 10 years since I've been here, but I'm excited to be back.

HOTEL STAFF: Very good.

Well, there's a lot of exciting things happening.

We have you here for one night with us.

LAURITA: Yes.

ALI: And we would like to welcome you with a celebratory toast to start your weekend right.

LAUREN: Ooh.

LAURITA: Alright.

That's how you start a weekend.

LAUREN: Talk about it.

HOTEL STAFF: Welcome to Coast ladies.

LAUREN: Thank you.

LAURITA: Thank you.

HOTEL STAFF: My pleasure, enjoy your experience.

LAURITA: We will.

LAUREN: Thank you.

LAURITA: Cheers.

LAUREN: Cheers.

ALI: So I would like to give your keys to the fourth floor.

LAURITA: Okay.

BOTH: Thank you, Ali.

ALI: You're welcome.

LAURITA: All right.

DREW: So we are at Coast Rehoboth Beach, which is a part of the Tapestry Collection by Hilton.

We're in walking distance to everything in downtown Rehoboth.

Our hotel was recently converted in 2024 from a previously owned and managed motel called the Sandcastle Motel, which was owned by the Derrickson family.

The Derrickson family has been in Rehoboth Beach for decades.

We're brand new to the neighborhood and we're very excited to be here and really embracing being by the beach at Coast.

That's where our name came from.

Sirocco Restaurant is really what we built the hotel around.

There was a niche that we could fit ourselves into, which focuses on Southern European cuisine.

Coast has 60 rooms.

Lauren and Laurita are staying in our premium Sunrise Room, which is actually the perfect room if you're gonna wake up early and catch that amazing Rehoboth Beach sunrise.

LAUREN: Ooh.

LAURITA: Wow.

I love this.

I love all the beach decor.

LAUREN: The black and white with some gold and blue accents?

LAURITA: Different shades of blue, love it.

LAUREN: I love that.

Oh look, it has both of our names.

LAURITA: Oh.

LAUREN: It's our room this time.

LAURITA: I know, because sometimes it's just your room.

LAUREN: Mm-Hmm.

(Laurita sighs).

LAURITA: But I'm glad.

Look, they provided beach snacks 'cause there's salt water taffy and Fisher's Popcorn.

LAUREN: We definitely have to make sure we stop there when we go to the boardwalk.

LAURITA: Well nice.

But look at the view, Ali was right, we have to set alarms to see this sunrise.

LAUREN: Oh totally, I know the beach looks so pretty from here.

LAURITA: Yeah, well you know the boardwalk is out there and calling us, should we go?

LAUREN: We absolutely should.

LAURITA: Okay, well I'm gonna leave mine.

LAUREN: Okay, I will take mine.

LAURITA: As you will, mm-hmm.

LAUREN: Okay, I'm gonna peek in the bathroom before we go.

Oooh, this is so cute.

LAURITA: This is cute and I think this is Lauren approved.

LAUREN: It totally is, I love the shower.

(sighs).

The beach decor is really doing something to my soul.

LAURITA: Well, as you would say, the beach is beaching.

LAUREN: It is totally beaching right now, okay?

LAURITA: Are you ready?

LAUREN: Let's do it.

LAURITA: All right my dear.

♪ LAUREN: Let's go to the beach, beach.

♪ ♪ Let's go get a wave.

♪ ♪ They say, what they gonna say.

♪♪ (laughs).

So we are on the boardwalk right now.

LAURITA: You can see the sun is feeling so good.

LAUREN: The sun is shinning.

(pin drop).

♪ ♪ LAURITA: You know you cannot come to Rehoboth without getting some Fisher's Popcorn.

LAUREN: I know, it's a staple here.

LAURITA: It is a staple here.

JUSTIN: Hello.

BOTH: Hi.

JUSTIN: Welcome to Fisher's Popcorn.

BOTH: Thank you.

JUSTIN: Yeah, you guys wanna come on in?

Make a little popcorn today.

LAURITA: We would love to.

JUSTIN: Sounds good, why don't you step on in?

LAURITA: Ooh, it smells so good in here.

LAUREN: It does, yummy.

JUSTIN: So we're gonna start with making a batch of caramel popcorn today.

This is our recipe that we're gonna toss in.

LAURITA: Okay.

JUSTIN: I'm gonna go ahead and get some heat going on this and we'll just start cooking.

LAUREN: Alright.

LAURITA: Woo.

So how long have you been doing this?

JUSTIN: I've been doing this for over 15 years.

LAURITA: Oh, so you're a popcorn master.

LAUREN: Popcorn pro.

JUSTIN: Yep.

LAURITA: Got it.

JUSTIN: So right now I'm just kind of stirring this up, getting it to a, a consistency.

And this batch is gonna take about seven minutes to cook.

BOTH: Okay.

JUSTIN: To stir it, I would start, you're just kinda lifting it up.

LAURITA: Okay.

JUSTIN: You just wanna get a little bit of caramel on the side of the kettle.

LAUREN: Is this flavor your most popular flavor?

JUSTIN: Correct, this is definitely the original, this is where everything started.

We add on to this, so you can add peanuts, you could add Old Bay or a cheddar dust on top of this.

LAURITA: Oh, we're Marylanders so we've gotta try the Old Bay.

JUSTIN: Absolutely.

It's making it by hand, making it fresh right in front of you.

And we truly are famous for the caramel, but we have your classics like butter, white cheddar, and kettle corn.

Fisher's Popcorn started in Ocean City, Maryland.

A man named Everett Fisher and a friend of his Edmund started a company called Pixton's Popcorn.

Everett renamed the company, Fisher's, and him and his son Donald started the true Fisher's Popcorn that you know today, making the same caramel product.

In the '80s, started the Fenwick store and then to Bethany, and then we came to Rehoboth about 17 years ago.

So in a day, we're dumping about 500 pounds of popcorn into our popper and that popper's running pretty consistently.

We're popping popcorn to make for our wholesale products and we're doing our over-the-counter sales.

So we could be doing upwards of 100 pounds of butter in a day.

You want to give that a try?

LAURITA: Sure.

LAUREN: There you go.

JUSTIN: Lifting it up on the sides.

LAUREN: Alright popcorn pro.

LAURITA: Uh, well I don't know about that.

You come, you come over here, girl.

Come on, come on.

Give it a little twirl.

LAUREN: Oh it looks nice.

LAURITA: It smells so good.

LAUREN: Woo-ooo.

LAURITA: It's harder than it looks.

LAUREN: It is.

BOTH: You made it look so easy.

LAUREN: So you said you've been doing this for 15 years, what makes this so special?

JUSTIN: Really it comes down to the atmosphere, Rehoboth Beach is a great town to be in.

It's just a fun place to work.

We're making such a historic product too.

LAUREN: Right.

LAURITA: Yes.

JUSTIN: People are always so excited to get here and tell us about their Fisher's Popcorn experience from maybe their past or their childhood.

BOTH: Nice.

JUSTIN: So I'm gonna go ahead and throw some popcorn in.

LAURITA: Okay.

LAUREN: Woo-hoo, the best part.

JUSTIN: I would say the best part is, is the butter here.

The butter sweetens it up.

LAUREN: Oh, okay.

LAURITA: I'm like the best part is really the eating, but okay, second best part, the butter.

JUSTIN: Okay, and now we're gonna mix it together here.

LAUREN: Alright, wow.

JUSTIN: Now we're gonna dump it in there and let you guys get some samples.

LAURITA: Okay.

LAUREN: Alright.

Oh woo!

LAURITA: Wow, that is... LAUREN: Woo, yeah.

LAURITA: Now that's a professional.

LAUREN: Right.

(laughs).

LAURITA: Well that was fun watching you make that popcorn.

JUSTIN: That's great.

So I got some samples for you guys.

LAUREN: Okay.

LAURITA: Nice.

JUSTIN: You wanna start with some caramel?

LAURITA: Sure.

LAUREN: Yes.

JUSTIN: Okay, so this is the original caramel.

That's what we were just making in the kettle inside.

LAUREN: Mm, that's good.

LAURITA: Wow, delicious.

This is what I remember.

JUSTIN: So we can go ahead and move on to the white cheddar.

LAUREN: Ooh, those are good too.

LAURITA: Yeah.

JUSTIN: Yeah, it's popular to mix those two flavors together, that's something people love to do.

LAUREN: Let's do it.

Perfect combination of salty and sweet.

LAURITA: Mm, mm, mm, mm.

JUSTIN: Here's the Old Bay that's gonna have a little spice to it.

LAURITA: Ooh, that's good too.

JUSTIN: It's very good.

LAURITA: Because you can really taste the Old Bay.

LAUREN: Uh-huh.

LAURITA: But with the uh, caramel on, as the base, it's like your sweet.

BOTH: And spicy.

LAURITA: A little salty.

LAUREN: Ooh, that's, this is good.

And I'm sure people would not have thought to put Old Bay on popcorn.

JUSTIN: No, it's probably one of the most sampled flavors 'cause everyone's just intrigued by it.

LAUREN: That's good.

So I for sure know I'm gonna want some of this Old Bay.

LAURITA: Mm-Hmm.

LAUREN: I feel like we have to get some original and we might as well get the white cheddar while we're at it, you know?

JUSTIN: I don't see why not.

LAURITA: A combination, a combination of them all.

JUSTIN: Of course, let me go grab that popcorn for you.

LAURITA: So thank you so much for letting us be a part of this popcorn experience.

LAUREN: Yes, I understand why you've been here for 15 years, this is an amazing job to have.

JUSTIN: Okay, there you are, you guys enjoy.

LAURITA: Alright, we will enjoy.

LAUREN: Thank you.

LAURITA: Thanks so much.

JUSTIN: See you guys.

LAURITA: Alright.

♪ ♪ LAUREN: Are you excited to get a kite?

LAURITA: I am, I'm excited for you to fly a kite today.

(pin drop).

♪ ♪ LAUREN: We can finally put the rumor to rest that you don't fly kites.

LAURITA: It's not a rumor, it's the truth, I do fly kites.

Hi.

BEE: Hi, how are you?

LAURITA: Good, good, good.

LAUREN: I'm good, how are you?

BEE: Are you guys looking for a kite for yourselves?

LAURITA: We are here to buy kites.

LAUREN: Mm-Hmm.

BEE: Have you flown kites before?

LAURITA: I have.

LAUREN: Supposedly.

BEE: You have?

LAURITA: Yes, and I own two kites at, at home.

BEE: Let me show you a couple styles that are really easy to start with.

LAURITA: Okay.

BEE: And then we'll kind of go from there.

BOTH: Awesome.

BEE: Great.

Rehoboth Toy and Kites is in its 32nd year here on the corner of Virginia Avenue on the boardwalk.

And our 28th year on Rehoboth Avenue itself.

Always wanted to live at the beach, my partner and I were living at the beach in Ocean City and working for the kite store down there.

And we wanted to continue doing that just on our own.

So we came up here to Rehoboth and we've loved the community and it turned out to be the best choice I've ever made.

Kites are just a classic unique toy.

There's so many different styles, it's really what attracts people in that kites have become so easy to fly.

Anyone can do it, it's a great family activity.

We've been doing it so long, it, it's the kids that were playing in the store 30 years ago are bringing their kids to play in the store now that makes me feel great.

So the first style of kite I'm gonna show you guys is called a delta kite.

BOTH: Okay.

BEE: Deltas are the easiest of all the kites to fly.

Secondly, they're one of the most stable kites, kind of just throw it up.

It just hangs there perfectly still the whole time.

LAURITA: That's my kind of kite.

BEE: Terrific.

Now the general rule with kites, and this applies to all kites, is that the larger the kite and the more lift surface it has actually the less wind it takes to fly.

The biggest misconception with the kites with a lot of people, they think the smaller the kite the better, whereas it's just the opposite.

The more lift surface a kite has the less wind it's gonna take the fly, the easier it is to go up.

LAURITA: Makes sense.

LAUREN: There's so many options, okay.

BEE: You like the tie-dye?

LAUREN: Let's go with that one.

BEE: So the advantage to that one is that it comes with about 300 feet of line, two tails on the end, and one big twister in the middle.

LAUREN: Beautiful.

BEE: All set, ready to go.

LAUREN: All right.

BEE: Now I am gonna show you another style... LAURITA: Okay.

BEE: Another shape.

BOTH: Okay.

BEE: They're called parafoils, let me take you over to those.

LAURITA: Okay.

LAUREN: Alright.

LAURITA: We'll follow you.

BEE: What makes the parafoil unique to other kites is that it doesn't have any sticks or dowels.

There's no hard frame to the kite.

LAURITA: Oh.

BEE: It's actually a set of pockets that are sewn together.

And when the air fills up the pockets, that's what gives the kite it shape.

LAURITA: Oh.

BEE: A great advantage is to a parafoil because there's no sticks or dowels, is that one: it's totally kid-proof.

LAURITA: That's true.

BEE: Indestructible, nothing on the kite to break.

LAURITA: Yeah.

BEE: Secondly, nothing to put together.

All you do is take the kite right outta the bag, open it up, give it a little pop in the wind, and out it goes.

LAURITA: Mm, I love it.

BEE: Alright.

LAURITA: So I think I like this one right here.

BEE: Oh, the big seven-foot that is so easy to fly.

LAURITA: Yes.

BEE: You guys are ready to go fly some kites.

LAUREN: Ooh.

LAURITA: I'm real excited 'cause I've never flown a kite that's made like this, so this is gonna be a good experience for me.

LAUREN: I'm excited to see you fly any kite, honestly so let's get to the beach.

LAURITA: And I'm excited for you to fly, so let's go.

We're ready.

BEE: Let's go.

LAURITA: Okay.

♪ ♪ It's a beautiful day.

LAUREN: I know, it's such a great day for this nice and warm and... hi, you must be Brennan.

BRENNAN: I am, hello, nice to meet you.

LAUREN: Nice to meet you too, I'm Lauren.

LAURITA: I'm Laurita.

BRENNAN: Nice to meet you.

LAURITA: Thank You for helping us today.

BRENNAN: Of course, are uh, you ready to get 'em together and uh, get 'em up in the air and have lots of fun?

LAURITA: Yes.

LAUREN: Let's do it.

BRENNAN: First step, you gotta get all the struts put in this guy.

LAUREN: Okay.

LAURITA: Easy peasy... LAUREN: Lemon squeezy.

Okay.

BRENNAN: That's not going anywhere.

LAUREN: At all, woohoo.

BRENNAN: The nice thing about this one, you don't have any assembly to do.

Woo, she's long tail.

BRENNAN: You're all ready to go.

LAURITA: Woohoo.

LAUREN: Awesome.

LAURITA: Thank you.

BRENNAN: Mm-Hmm.

LAURITA: Go.

LAUREN: There we go, Lar.

LAURITA: Woohoo, oh, that is cool, that's pretty.

I'm flying a kite.

LAURITA: I see.

LAUREN: And you are not.

LAURITA: She's coming down, she's coming down!

(laughs).

Gotta get up there, gotta get up there.

LAUREN: I think it's safe to say that "I am a pro at kite flying!"

LAURITA: Catch the wind, catch the wind, Bora.

You got it, girl.

Woo.

LAUREN: Yeah, not really.

LAURITA: Woo, burn.

LAUREN: So are you sure you fly kites?

LAURITA: I didn't say I was a pro, I just said I flew kites, like that.

LAUREN: Okay, fair.

Fair, fair, fair, fair, fair, alright.

LAURITA: Try it again, gotta get up high though.

Get up there, and burn.

This one is harder than it looks.

Bora, get up there, catch the breeze.

(laughing).

Burn.

LAUREN: I'm a pro.

♪ ♪ Get her up, get her up, there you go.

♪ ♪ This was a great way to end the day, in my opinion, since my kite got up.

LAURITA: Well it was a good way to end the day 'cause Lauren got a chance to fly a kite and my kite just wouldn't get up there.

LAUREN: That's okay, we're gonna try again once we get home with some more wind.

(laughing).

♪ ♪ Good morning.

LAURITA: How are you all this morning?

LAUREN: We had a great night's sleep here at the Coast Rehoboth Hotel.

We're gonna go check into the Avenue Inn and Spa.

We're super excited for that, it should be a good day.

(pin drop).

♪ ♪ HOTEL STAFF: Hello.

BOTH: Hi.

HOTEL STAFF: What can I do for you?

LAUREN: We are checking in.

HOTEL STAFF: Really?

LAURITA: Yes.

HOTEL STAFF: What's your name?

LAURITA: Lauren and Laurita Portee.

HOTEL STAFF: We're waiting for you.

LAURITA: Ah!

HOTEL STAFF: How was the drive in?

LAURITA: Great.

LAUREN: Really good.

HOTEL STAFF: Good, did you guys come from DC?

BOTH: We did.

LAUREN: Your voice actually sounds kind of familiar.

HOTEL STAFF: Did you ever ride the metro?

LAURITA: I did.

LAUREN: Yes.

HOTEL STAFF: Do you?

LAUREN: Mm-Hmm.

HOTEL STAFF: Alright, close your eyes.

Step back, doors opening.

When boarding, please move to the center of the car.

LAURITA: Ah, it's you!

HOTEL STAFF: That's me, it's me.

LAUREN: A whole voice celebrity?

HOTEL STAFF: Yeah, what do you know, right?

Living at the beach, living the good life now.

BOTH: I love it.

HOTEL STAFF: Well, I'm glad you're here, your two room keys.

LAUREN: Thank you.

HOTEL STAFF: If you need anything at all, give us a shout.

BOTH: Thanks so much.

HOTEL STAFF: Have a great time.

LAURITA: We will.

MICHAEL: The Avenue Inn and Spa located right on Rehoboth Avenue.

You can park your vehicle, you can walk to the beach and boardwalk, restaurants, shops right here in downtown Rehoboth Beach.

Also, all the wonderful complimentary amenities that we offer, the breakfast, wine and cheese, the cookies and milk.

So we have the Avenue Apothecary and Spa, and then you also have the wonderful restaurant here, The Blue Hen, which is easy, one-stop shop.

You come right in here, you can have dinner.

You don't have to leave the property if you don't want to.

The hotel actually started as a restaurant in the 1930s, which was a huge part of Rehoboth, really woven into the fabric of the community here.

In its heyday they would serve you more than 500 diners, and uh, basically it was reimagined in the 1990s as a hotel destination by, uh, Ken Simpler Sr. and then it was taken by the fourth and fifth generations of that same family and made into what it is now, which is a, an inn and spa hotel.

♪ ♪ They've really envisioned this great property here and there's something to be said about a family that really has been in the hospitality industry for over 70 years and continues to do that to this day.

LAURITA: Oh Lauren, this is nice, my favorite color blue.

LAUREN: I know the blues are really pretty.

I love when they do that in beach towns.

And we have a really nice-sized bathroom, I love that shower.

LAURITA: Ooh.

And you know what, I love a barn door.

LAUREN: I know, it's a perfect blue color too.

LAURITA: It is.

LAUREN: I'm so glad we chose hotels that we each get our own bed this trip.

LAURITA: That's always a good thing.

LAUREN: It is, and look, we have a balcony.

Ooh, that's a pretty view, I'm sure we could see the beach from there.

Well, let's go head over to Henlopen City Oyster House, I am a little hungry, so let's go get some dinner.

LAURITA: I'm always ready.

LAUREN: I know you are.

LAURITA: We're foodies.

(laughing).

BOTH: Oh!

♪ ♪ (pin drop).

♪ ♪ LAURITA: That was nice.

♪ ♪ JOE: We're at Henlopen City Oyster House in Rehoboth Beach, Delaware.

We're a bustling seafood restaurant.

We've got a really welcoming atmosphere.

A lot of people come in here and feel like it's got a old soul to this restaurant and they feel like family.

We have the locals that support us so strongly all year.

And then we have great repeat summer guests that we see summer after summer.

President Biden, he's been coming in here for years actually.

BOTH: Hi.

JUSTIN: I'm Justin your chef here at the Henlopen City Oyster House.

A couple things to get started with.

We have our clam chowder been on the menu for 14 years.

Our yellowfin tuna tartar with a little bit of bee pollen, pistachios, and some crispy rice paper.

BOTH: Thank you.

JUSTIN: You're welcome.

LAUREN: Ooh, these look good.

LAURITA: This is so pretty.

LAUREN: I know.

CHRIS: Joe and I have been partners for a long time, we met probably 22 years ago working at another business, and sold out of and opened this.

LAUREN: This is some good clam chowder.

The clams are big, not super chewy.

The broth in it is like good and creamy.

LAURITA: This is amazing too because you know when you get tuna sometimes you don't know what the flavor is gonna be on it.

LAUREN: Mm-Hmm.

LAURITA: But he said they're pistachio beads?

LAUREN: Beads and then bee pollen.

LAURITA: You can taste the bee pollen, wow we couldn't have picked two better appetizers to start with.

LAUREN: That's how the appetizers taste, I can only imagine what the on entrees gonna taste like.

LAURITA: I know.

JOE: As far as seafood goes, we do get our oysters now outta Rehoboth Bay, everything else is gonna come from usually the east coast.

We deal with a lot of people in Boston getting seafood a little fresher.

JUSTIN: Up next, we have our Massachusetts swordfish.

LAURITA: Wow.

JUSTIN: And our Maryland rockfish.

The Maryland Rockfish is over fregola pasta with local fava beans.

And then the swordfish has some saffron cream made with Lewes Dairy heavy cream.

LAURITA: First of all, your food is amazing, but your plating is exceptional.

LAUREN: Yes, mm-hmm.

JUSTIN: Thank You.

LAUREN: Thank you so much.

LAURITA: Can't wait to dig in.

LAUREN: We cannot wait to dish.

CHRIS: We get as much fresh ingredients as we can depending on the year, it's like six to 10 farms currently right now it's all the spring stuff.

Greens and lettuces and asparagus, fava beans, peas.

And then as the season goes on, you know, you, you'll just start getting the different things of summer and we'll start incorporating that into the menu.

LAUREN: The swordfish is really like soft, it kind of melts in your mouth, but the cream and the little kick of spice that you get pairs very well together.

LAURITA: Ooh, it does have a kick.

Well, I like peas anyway, that's one of my favorite green vegetables and green vegetables always make me think of spring.

And I have actually gone fishing for rockfish and so it's definitely one of my favorite fish.

So let's just enjoy the rest of this amazing meal.

And then head off to Funland.

LAUREN: I know Henlopen City Oyster House did not disappoint.

(pin drop).

♪ ♪ CHRIS: Funland is on the corner of the boardwalk and Delaware Avenue.

You know, if you're up to about pre-teen Funland is the best place you could possibly be.

We have nine "kitty row" rides as we call them.

And then you can see behind me, we have a handful of big rides, we have nine big rides, we have a haunted mansion.

A lot of people love the classics like bumper cars, some of the like the more adventurous ones like Super Flip, Sea Dragon, and Paratrooper, and then a whole host of midway-style games.

Skee Ball might be my favorite.

You can go do your one favorite ride and go back to the beach.

So I think we're really unique from that standpoint.

Our family has owned and operated the park, this is our 62nd summer and we have generations that have come to Funland, they say, "I rode these rides.

My kids have been on these rides, and now I'm putting my grandkids on these rides."

And it's really a special thing.

♪ ♪ LAUREN: So we are at Funland right now, we've been playing some games.

We're gonna get on some rides, but we are playing a game with frogs.

Fun fact, I am like terrified of frogs.

Woo.

Let's do it.

Woo.

LAURITA: Oh my gosh.

I don't know, I don't know.

♪ ♪ LAUREN: We just did the Spin Flip 360.

LAURITA: I feel like I'm still spinning and flipping 360 and my stomach is a little cray-cray right about now.

LAUREN: I had so much fun.

I was laughing so hard, I couldn't even breathe.

LAURITA: But first of all I couldn't get in the seat.

LAUREN: And then she couldn't get out the seat.

LAURITA: And then I couldn't get out the seat.

It was not graceful at all, but it was fun.

LAUREN: It was a lot of fun.

All right, we're gonna go ride some bumper cars.

LAURITA: Okay.

LAUREN: Beep-beep.

(laughing).

♪ ♪ ♪ ♪ (pin drop).

LAURITA: I am so hungry this morning.

LAUREN: I know I've heard great things about this place too.

LAURITA: I cannot wait to eat here.

LAUREN: How are you feeling this morning?

LAURITA: I'm feeling great 'cause I slept like a rock last night.

LAUREN: Oh yeah.

Yeah, The Avenue Inn and Spa definitely had some good beds.

LAURITA: But today, just in casual conversations, people raved about this place and I know we cannot wait.

MIKE: This is our restaurant Egg in Rehoboth Beach, Delaware.

Well, over the past 10, 15 years, we've had a lot of people start to vacation here.

So a lot of fine dining restaurants have sprung up, they call us "the culinary coast."

And my wife and I loved to dine out, there was never a good upscale place for breakfast.

That was where my wife's idea came from, to have an upscale breakfast restaurant.

She wanted to offer something that was unique that you weren't gonna make for yourself at home.

Pumpkin pie-praline French toast, the peanut butter French toast, the lemon curd crepe.

Well good morning, ladies.

Here is your sriracha bacon candy, this is one of our signature items.

Little bit of sweet, little smoky, little hot.

LAURITA: Wow.

LAUREN: Awesome, thank you.

LAURITA: I mean, that sounds hot like us anyway, a little sweet.

LAUREN: A little heat.

LAURITA: This feels yummy in my hand.

Mmm.

LAUREN: It's good.

MIKE: We love sourcing from a local vendor because we're a small business and we try and support the other local small businesses.

During the summer we go through about 13 to 15,000 eggs a week.

Alright ladies, I have your next course up.

I've got the shrimp and grits with a Tasso ham cream sauce.

LAURITA: Okay.

LAUREN: Right there.

MIKE: And then a little sweet for dessert, the lemon curd crepes.

LAUREN: Yum.

LAURITA: Oooh.

MIKE: Made with homemade lemon curd.

Here's your eastern shore Benedict made with fresh jumbo lump crab meat.

And our homemade hollandaise, enjoy.

BOTH: Thank you.

LAURITA: Oh, this is the way to start a morning.

Mmm-mmm.

You know, I love shrimp and grits and I've had it many times.

This has an interesting and delicious taste to it because I can taste the seasoning.

It's like a good old best-of-southern seasoning type of dish.

LAUREN: I love that.

LAURITA: Yep.

LAUREN: Hmm, that is so good.

MIKE: We get a lot of repeat customers year-round.

Seeing the smiles on everyone's face when they come back, you know, just making a connection with people, the best part of the job, I think.

LAURITA: This is the perfect way to end our stay here in Rehoboth Beach.

LAUREN: Mm-Hmm.

LAURITA: We had a great time.

LAUREN: We did.

LAURITA: Well, here's to a great weekend.

LAUREN: Cheers.

LAURITA: Love hanging out with you, girl.

LAUREN: You too.

♪ ♪ LAURITA: This has been such a wonderful few days.

My favorite part, believe it or not, which was not the most successful part of our trip, but the fact that we both got to fly kites.

LAUREN: Mm-Hmm.

LAURITA: And I realized that you have to fly a kite based on the wind.

LAUREN: Yeah.

LAURITA: That you have.

LAUREN: Because your kites said, it needed like eight to 15 miles per hour and we didn't have as much wind... LAURITA: We didn't, we didn't.

LAUREN: That day.

I mean, the rumor might still be out there, you know.

(laughs).

LAURITA: Well, what was your favorite experience while we were here?

LAUREN: My favorite thing was probably the Henlopen City Oyster House, that was some good seafood.

LAURITA: Absolutely and you know, I'm always in awe of each chef's take on how they present food.

LAUREN: Mm-hmm, absolutely.

LAURITA: And Chef Justin's food certainly did not disappoint.

LAUREN: Some nice soothing music to get us back home.

♪ BOTH: Some people want it all, ♪ ♪ but I don't want nothing at all, ♪ ♪ if it ain't you Mommy.

♪ ♪ ALICIA KEYS: If I ain't got you, baby.

♪ ♪ Some people want diamond rings... ♪♪ LAUREN: So excited to be here, people have been raving about... People have been raving about this place since... LAURITA: Brrrrr.

(laughs).

LAUREN: So many options and now we get to check them out.

LAURITA: We can get... nope.

(overlapping chatter).

LAUREN: You watch our show, ahhh!

LAURITA: Thank you.

Non-stop fun...

BOTH: As we... ALL: "Get Out of Town!"

(all cheering and clapping).

NARRATOR: To discover more places to visit outside the Washington Metro area, visit weta.org/get out of town.