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The
Cantankerous Chef, proved to be a bit too cantankerous and has been
replaced by the Persnickety Chef, who, although often persnickety is
rarely ever cantankerous. We hope. And we hope you enjoy reading our
new additions - The Persnickety Chef and Gourmet Cape May. |
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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 season is upon us Cape May is
emerging from its winter hibernation and the town is
alive. The restaurants around the Southern Shore will be
bustling with hungry patrons and I can look forward to
long days in a hot kitchen. |
The
question I am most
frequently asked is
"Why did I become a
chef?" With twelve
hour days in a 100
degree kitchen,
tempers more than
occasionally flaring
and sharp knives
lying around, I ask
that question of
 myself often. The
answer I always come
back to is
simple. The FOOD. I
love food. I
love to cook food, I
think about food and
I talk about
food. When I see a
cow in the field and
the first thing that
pops into my mind is
"man a juicy medium
rare filet with
crispy fingerling
potatoes tossed with
baby Arugula
caramelized shallots
and Cabernet demi-glace
would be great on
the next menu" -
I know I made the
right career choice.
My passion for food
in all its forms is
why I'm a chef. And
Cape May, with its
excellent variety of
restaurants and the
abundance of local
ingredients, make it
a great place to be
a chef. As June begins, a chef's mouth waters as
the local seafood starts coming into the kitchen. The one seafood I crave
 above
all is the soft-shell crab. Maybe there is a revenge factor for the crab that
bit my toes when I was younger. But a crispy, crunchy yet oh so sweet NJ
soft-shell is a treat to savor. The variety of ways I serve soft-shells is
always changing from lightly sautéed in butter, shallots and white wine or in a
light and crispy tempura batter with fresh Napa cabbage turned into an Asian
style coleslaw and drizzled with sweet and spicy Thai Chili Sauce.
(Click
here for the recipe).
And the Persnickety
Chef's has chosen
two wines as
possible
accompaniments to
the recipe.
Gewurztraminer and
Sauvignon Blanc.
Gewurztraminer comes
from the German word
"gewurz" meaning
"spicy." This is a
white wine - as is
the Sauvignon Blanc
- "blanc" meaning
white - known for
its crisp, spicy
characteristics. It
is a specialty of
the French region
Alsace which borders
France and Germany.
Choose a drier
version to accompany
fish and poultry.
 The possibilities with food are limitless. Never feel constrained by a recipe to
try something different. Always be willing whether cooking or eating to
try something different.
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The former Waters Edge |
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location is now The
Pier House Restaurant |
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The
Promenade
Re-Opens! |
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The Pelican Club Grilled
Cuban Rubbed Pork Chop
with whipped Sweet Potatoes, Plantain Chip and
Red Wine Infuse |
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The Promenade
Chicken Caesar Salad |
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The
Mad Batter
Sonoma Salad
mesclun greens, fresh
strawberries, toasted almonds and goat cheese, with
honey-lavender citrus dressing |
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For Updated Restaurant Hours CLICK HERE! |
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