The CapeMay.com blog
It’s March finally and that means Cape May will soon be emerging from hibernation. Contrary to popular misconception Cape May does not disappear from the map in January and February although many of its business owners do. Some brave souls keep open year round and some even start new ventures. I was pleased to see… Read more »
The mercury has at last dipped below freezing and winter has made its inevitable return to the Jersey Cape. Freezing weather means it is better to be indoors than out and on a cold winters day the best room in the house is the kitchen (poetry aside it is the best room in the house… Read more »
As 2006 ends and we welcome in 2007, it is time to reflect on the past as we embrace the future. I had such an opportunity this past fall when I was asked to help coach the Hot Foods Culinary Team for the annual Culinary Salon in New York City. The Hot Foods team was… Read more »
Thanksgiving is now behind us and Christmas lurks around the corner. It is not yet December as I write this column and already I have heard an aural onslaught of Christmas carols it seems as though every year the holiday season is extended longer and longer. I swear I heard Christmas songs the day after… Read more »
I cannot believe it is November already, and that means it is time for my annual Holiday Rant. I promise to try and be mellower this year, but Thanksgiving is the ultimate holiday for all of us foodies. We celebrate the abundance we have been given by stuffing food inside other food then we stuff… Read more »
Autumn, to most, signals the end of summer and the shortening of days, and, therefore, winter cannot be far behind. As a chef, I enjoy this time of year for several reasons. First and foremost, it is actually comfortable to be in a kitchen and cook. The cooler weather makes it enjoyable to eat again;… Read more »
As the summer season begins to wind down, contrary to popular belief Cape May does not shut down the day after Labor Day. Restaurant staffs around town can relax a little after surviving another season. So what is a better way for chefs and foodies alike to blow off a little steam than a celebration… Read more »
I have returned to teaching recently and seeing students grasp and apply culinary techniques has made me contemplate my own culinary journey. From early experiments I think it took Mom and Dad 10 years to find all the last remnants of the egg I tried to hard boil in the microwave. (Note: It doesn’t work… Read more »
What components make a good meal? Often when asked what we want for dinner, we focus on the center of the plate, chicken, beef, fish but just like a jazz band, all components must work in unison to produce beautiful music. A missed beat on the plate can turn a great concept into a lackluster… Read more »
I am back. Sorry for the missing column last month. Things got a little backlogged while trying to get out the new Cape May Magazine column. (Shameless plug time.) If you want more recipes and culinary rambling, check out Cape May Magazine, where you can actually see what the dishes are supposed to look like.… Read more »
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The Final Days of Fall
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