The CapeMay.com blog
We are now entering February and legend has it if the chef’s groundhog sees its shadow, we have six more weeks of comfort cooking to look forward to. What exactly is comfort cooking? And no it is not wearing sweats in the kitchen. Comfort foods are those old reliable dishes that hit the spot when… Read more »
A Jersey boy’s travels to culinary school and back again and other stories from the dark side of the restaurant. As ’05 winds down and ’06 dawns with anticipation and hopes that only a new year brings, my mind wanders (an all too frequent occurrence). ’06 is a milestone year for me. It marks the… Read more »
Well, I survived Thanksgiving with just minor leg cramps from my exile to the little table and have slowly started to emerge from my tryptophan induced coma (helped along by several bottles of very good wine and one too many helpings of pumpkin and pecan pies). It is the day after Thanksgiving and I have… Read more »
The dictionary defines persnickety as; fussy about small details, overly particular about trivial details, requiring great precision and snobbish. The chill is in the air and you can actually find a place to park in Cape May. Fall is here and one of my favorite holidays approaches. Thanksgiving, a holiday built around food. Around 385… Read more »
The dictionary defines persnickety as; fussy about small details, overly particular about trivial details, requiring great precision and snobbish. The Events of early September down south have affected me deeply. I’ve never lived or worked in New Orleans, but I visited there on several occasions and the city quickly became part of my soul. My first visit… Read more »
The dictionary defines persnickety as; fussy about small details, overly particular about trivial details, requiring great precision and snobbish. Labor Day is close by and another season starts to wind down. The circle of life goes on and that got me thinking about the cycle of food and specifically food trends. Some burst upon the… Read more »
Hello there.. allow me to tell you a little bit about myself. When I was seven years old and my dad argued with the waitress to let me order the duck ala orange, my career path was laid out. I became a chef. Now that another Memorial Day has come and gone and the summer… Read more »
Hi, there: Let me introduce myself and give you a little introduction to my new job. My name is Cheffy and I have 18 years’ experience in the restaurant business in Cape May and nobody really wants to know how many years before that. This column is a biased point of view of food, recipes,… Read more »
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