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  1. field

    F is For Football!

    Text by Jon Davies | Published September 1st, 2010 in Recipes • The Persnickety Chef

    My Sundays in the fall revolve around three F’s – Football, Food and Friends. It is always the food that ties the other two together. As you get ready to kick-off your football season, try the recipes for Raging Red Beef Chili, Red Curry Chicken Wings and the Ultimate Patty-Melt.

  2. grapes cape may1

    Time to Wine

    Text by Lorraine Kiefer | Published September 1st, 2010 in Garden Talk • Gardening

    There is a lot of interest in growing grapes in the Cape May area now. This year’s September Food and Wine Festival affords the opportunity to visit these enchanting places. People have always grown grapes in southern New Jersey, and we have history of wine making for over 200 years. One of the oldest wineries [...]

  3. whatsrunning

    The Offshore bite is on!

    Text by Nick Maney | Published August 30th, 2010 in What's Running?

    Multiple boats out of South Jersey Marina have been reporting fantastic hookups! Over the Top went 6 for 13 on Whites caught around the Baltimore area, Super Crew also releasing 6 Whites in the same area on Saturday. A little closer to home near the 30 Fathom Lump and the Elephant Trunk, the Nor’easter II [...]

  4. ecotour-kayak

    What’s happening Around the Island

    Text by Susan Tischler | Published August 24th, 2010 in Happenings

    There is plenty to do leading into the Labor Day Weekend, but some events are coming to an end. This is your last chance to take advantage of the West Cape May Farmers Market. The Market runs from 3:00 p.m. to 7:30 p.m. on Tuesday  August 31st at the “Backyard Park” located behind Borough Hall [...]

  5. Picture courtesy MA500.

    MA500 Tournament Results

    Text by CapeMay.com | Published August 23rd, 2010 in Fishing • Look at This

    After a week of fishing that saw white marlin bite in record numbers, it was another down to the wire finish at the 2010 Mid Atlantic $500,000! For the first time in the tournament’s 19-year history, the blue marlin category went unfilled. Although several blue marlin were caught and released, the 400-pound minimum weight was [...]

  6. Lois Smith

    Jazz Fest Fundraiser

    Text by Macy Zhelyazkova | Published August 18th, 2010 in Look at This

    It was fun, food and good music at a recent fundraiser at the West Cape May Fire Hall for the Cape May Jazz Festival. Local crooner Lois Smith entertained and we are all counting down the days until the November fest.

  7. whatsrunning

    MA500 in full swing

    Text by CapeMay.com | Published August 18th, 2010 in What's Running?

    This year’s Mid-Atlantic $500,000 tournament is going on now over at South Jersey Marina. Stay up-to-date with all the action on the MA500 website http://www.midatlantic500000.com.

  8. whatsrunning

    Is there any good fishing currently in Cape May?

    Text by Nick Maney | Published August 12th, 2010 in What's Running?

    Definitely, in the past couple of weeks, the charter vessels here have been bringing in all types of fish on the inshore trips; Wahoo, Dolphin, Spanish mackerel, Bluefish, Bonito, Fluke, even a needle gar or two have made their way to the scales. Many marina seasonal records have been broken in the last week. There [...]

  9. featured

    6th Annual Best of Cape May Survey

    Text by CapeMay.com | Published August 10th, 2010 in Best of Cape May

    We want real opinions from real people who have REALLY visited Cape May! The winners are chosen entirely by you, the readers. Vote for your favorite Cape May businesses from August 10 through September 12.

  10. barbecuing uses dry or wet rubs for primary flavor. A secondary layer is introduced during cooking via wet mops or sauces.

    Rubbing it in: Barbecue Rubs

    Text by Jon Davies | Published August 1st, 2010 in Recipes • The Persnickety Chef

    Barbecue is an event for all the senses. It can be smelled before it is tasted. As you get closer to the smoker you can hear the sizzle of dripping fat like rain on a hot tin roof. A peek inside reveals food that has honored its source and your salivary glands kick into overdrive. The taste would make Rhett Butler give a damn.