The Persnickety Chef

Cape May chef Jon Davies shares his insight into the world of cooking and fine cuisine in this monthly columns featuring exclusive Cape May recipes. Jon Davies is a graduate of Johnson and Wales University of Culinary Arts. His work as a chef has taken him to Aspen, Colorado; Cape May, NJ; and the odd private jet for culinary gigs for the rich and famous. Jon Davies was the head chef at The Mad Batter Restaurant and is currently the consulting chef for The Merion Inn, both in Cape May.

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The French Connection to Food

Text by Jon Davies | Published February 1st, 2012 in The Persnickety Chef

For some reason, merely saying the words French Cuisine elicits disparate reactions. My favorite French dishes have rustic rural roots rather than Parisian pompousness.
New Year, Old Traditions

Text by Jon Davies | Published January 1st, 2012 in The Persnickety Chef

Sunday dinner is a simple and fun tradition you can begin with the New Year. Start with these easy recipes: Seven Layer Salad, Roast Pork with pan gravy, Scalloped Potatoes, and Berry Cobbler.
Feeding a Bunch with Brunch

Text by Jon Davies | Published December 1st, 2011 in The Persnickety Chef

I didn’t invent the concept of brunch, but I have warmly embraced the idea throughout my career. While not containing the same pomp and fanfare, the home holiday brunch can still be a major sensory sensation.
Taking the chaos out of the kitchen

Text by Jon Davies | Published November 1st, 2011 in Recipes • The Persnickety Chef

The real challenge to the party host is how to put out an excellent meal and not be chained to the kitchen.
Chowda’ Chat

Text by Jon Davies | Published October 1st, 2011 in The Persnickety Chef

Chowder may be my favorite type of fall soup. Rich and hearty, chowder can be enjoyed as a soup or a meal unto itself. What constitutes chowder is often debated.
Anatomy of a Sandwich

Text by Jon Davies | Published September 1st, 2011 in The Persnickety Chef

Even with the humblest of foods, the sandwich, the quality of the ingredients matters. Recipes for Grilled Herbed Goat Cheese on Brioche with Homemade Tomato Jam; Fig and Gorgonzola Panini; Farmhouse Cheddar on Sourdough
Sole Searching

Text by Jon Davies | Published August 1st, 2011 in The Persnickety Chef

These flat denizens of the deep do have one major similarity besides both eyes on one side of the head and that is that they all can be cooked interchangeably in recipes.
The kitchen of reformed vegetarianism

Text by Jon Davies | Published July 1st, 2011 in The Persnickety Chef

I have always had an internal conflict about vegetables and their role in the grand scheme of cuisine. I know vegetables are good for you, yet somehow the idea of a meal without meat seems like culinary heresy.
Season Like A Pro

Text by Jon Davies | Published June 1st, 2011 in The Persnickety Chef

Buying the best chicken and roasting it perfectly without seasoning makes as much sense as buying a ’67 mustang for trips around the block to the local WaWa. Recipes for Tarragon Chicken and Chicken Marsala
Lily of the Kitchen

Text by Jon Davies | Published May 1st, 2011 in Recipes • The Persnickety Chef

The onion rarely stands alone on the plate. Rather, its flavor and texture enhances the food it accompanies. The different types of onions have their own unique flavor profiles, from pungent Spanish onions to sweet Vidalias. Recipes: Apple-Onion Soup, Spinach [...]
Pork, Prose and Passion

Text by Jon Davies | Published April 1st, 2011 in The Persnickety Chef

Persnickety Chef Celebrates His 100th Column with recipes for a Chive and Goat Cheese Omelet, Fried Tomatoes with Crab Gravy, Sole Meunière and Shad with Oyster and Bacon Hash.
The South Shall Fry Again

Text by Jon Davies | Published March 1st, 2011 in Recipes • The Persnickety Chef

Fast food has taken away our desire to cook and our ability to distinguish good food from mediocre food. Proof was established when Zagat’s named KFC as America’s best fried chicken. Have our standards of taste fallen that far? It [...]
Memorable Meals

Text by Jon Davies | Published February 1st, 2011 in Cooking • The Persnickety Chef

One of the biggest obstacles in preparing comfort foods is the persistence of memories. Food whose essence fills a room with tantalizing smells enveloping our olfactory senses and transporting us back to Grandma’s kitchen. Try Persnickety’s recipes for Chile Verde [...]
Winter Refuge in the Kitchen

Text by Jon Davies | Published January 1st, 2011 in The Persnickety Chef

The hustle and bustle of the holiday season dissipates and gives way to the slow-paced days of the dead of winter. When there is a chill in the air and frost coats the windows, these are the perfect periods to [...]
Cheer by the glass

Text by Jon Davies | Published December 1st, 2010 in The Persnickety Chef

In need of festive winter drinks? Persnickety shares his best recipes for Egg Nog, Irish Coffee, Hot Buttered Rum, and Smoking Bishop.
A Little Something on the Side

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

The potato may be America's most favorite side dish.
Like a good character actor in movies, a tasty side dish can steal the spotlight from the main course. The primary item in a side dish is usually plain or non-descript in [...]
Octobeer Fest

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

The love for Beer and Bratwurst immigrated to America with German immigrants and has become part of the national fabric. American cuisine owes a debt to Germany for introducing hot dogs, hamburgers and beer to us. Re-visit traditional favorites like [...]
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 [...]
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 [...]
It Came From the Garden: Squash Blossoms

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

Unlike the zombie green zucchini, squash blossoms are a golden orange color that looks like captured sunshine. Recipes: Spaghetti with Squash Blossoms, Squash Blossom Frittata, Crab Stuffed Squash Blossoms