ENTERTAINMENTHobos; food not homelessAlthough she is vegan, Hanson, executive chef and owner of Hobos restaurant in Rehoboth, often cooks with meat. Here she prepares slow-roasted hickory, agave and Jack Daniels infused pork rib.Staff Photo By Hannah CarrollHanson, executive chef and owner of Hobos restaurant in Rehoboth, is preparing the hickory, agave and Jack Daniels infused pork rib for a wedding tasting. Hanson often caters events of all sizes.Staff Photo By Hannah CarrollHanson, executive chef and owner of Hobos restaurant in Rehoboth, browns her chipotle orange and tequila glazed shrimp.Staff Photo By Hannah CarrollHanson, executive chef and owner of Hobos restaurant in Rehoboth prepares chipotle orange and tequila glazed shrimp. “I cook with a lot of alcohol,” Hanson said, smiling. “I think my food gets drunk sometimes.”Staff Photo By Hannah CarrollHanson, executive chef and owner of Hobos restaurant in Rehoboth, is calm and in control as cooks with fire. She is preparing chipotle orange and tequila glazed shrimp and hickory, agave and Jack Daniels infused pork rib for a wedding tasting.Staff Photo By Hannah CarrollAfter months of listening to her pity party, Hanson's ex-husband said, “Well, if you are here then obviously it’s where you are supposed to be. It is what it is. Get a grip. Get a restaurant. Call it Hobos. And move on.” That’s exactly what she did.Submitted ImagedGretchen Hanson is the executive chef and owner of Hobos restaurant in Rehoboth.Staff Photo By Hannah Carroll