Hi, there:
Well, well, well, we certainly have been busy since this column has appeared.
I've actually been so busy that I haven't had the time to write this column
until now. (what else is there?) I hope you continue to enjoy it, the feedback
has been very encouraging and I enjoy hearing from you although time does not
permit me to be able to respond, yet. I'll try to bring you up to date about
what's been happening around Cape May and some food thingies.
Thanks for your support and for supporting CapeMay.com
I'd like to
hear from you. |
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The food thing:
Let's talk about
meat, ok? I
personally don't eat
very much meat. For
most of my adult
life I've been a
fish eating
vegetarian, (Mommy's
chicken soup aside)
I don't claim to be
a vegetarian, but I
rarely order steak
and if I did, it
would be medium
rare. And medium
rare, I
thought I would tell
you, is something no-one
really knows how to
cook. |
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There
really should only be two
temperatures for meat:
rare and well done. No one
really knows how to order it and
very few people know how to cook
it, because the communication is
rarely well done and everyone
has different ideas about what's
medium and med rare and med
well, etc. . . You get the
point, yes?
Well,  then.
To me, rare is like cold on the
inside, medium rare is warm, but
still red, medium is reddish,
and med well and well are all
the way cooked through to the
middle. I have been accused of
undercooking steaks, but then
its always easier to cook them a
little more than to try and undo
what you have already ruined,
both from a customer's view
(which is obviously the most
important and from a chef's view
which is also important and from
an owners point of view because
they are the ones that have to
pay for the steak you just threw
out because it was overdone.
Whew.
Meat, especially red meat, is a big deal thing. One of the r easons
why people eat more meat out
than anywhere else is because
they can't get a decent quality
steak at the stupid market.
Most of the good steaks are
reserved for restaurants and
prime butchers. The stupid
market's meat is always third
class, and barely edible. Of
course if you're going to cook
it well done, why bother anyway?
Another reason why people eat meat when they go to a restaurant is that
at home they are sick and tired of eating chicken and spaghetti which is what
everyone eats at home. Me too. A customer once summed it up very well when
he/she answered a question I asked them. The repartee went something like this.
Customer: What's good tonight?
Me: What do you feel like eating for dinner?
Customer:
I want a nice juicy steak, I'm sick and tired of eating pasta and
chicken all the time.
Me:
Then order a steak.
I think you get my point.
Anyway, the only really
good steaks are those that are
dry aged except, of course, filet
mignon, which is so tender and
tasteless they don't have to be
dry aged. |
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Gossip:
What's the latest, newest gossip, I'll give a taste of what I've
heard lately.
I don't get to hear everything of course. . .
ELSOHN OPENS
RESTAURANT 1919
In an amazing twist of
fate, Neil R. Elsohn, former chef/owner of one of Cape May's leading
restaurants, (name withheld because of legalese) has signed a lease.
As was mentioned in the previous version of this column, Elsohn
finally got off his tush and found another place for the former
(unmentionable) staff to hang out together.
As of this date, the
opening for the new restaurant is set for the middle of May.
Elsohn, now returning
phone calls, said that "he's very happy about the new place and
would like everyone to stop by and say hi."
The new restaurant is
located at guess where? Ye olde Anchorage Inn. |
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The
Anchorage started
serving food and
grog to the public
in 1919. Elsohn
says, "The name of
the new restaurant
is "Restaurant
1919."
The owner of the
property, who wishes
to remain anonymous
as of this writing,
is happy with Elsohn
taking over the
building. Elsohn, at
his previous
restaurant, (the
unmentionable one)
has been very happy
to have been able
to provide good food
and beverages to the
current owner of the
Anchorage for many,
many years and they
have developed a
close personal
relationship as well
as a mutually
beneficial business
relationship. More
to come shortly.
I thank you all for
your time, patience
and great vibes.
Pictures, menus and
recipes to come
soon, very soon.
(bad word)
Finally, in the
words of one of my
favorite
newscasters, "I'll
see you on the
radio."
Cheffy
5/1/05 |
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Opening Night at
Restaurant 1919 |
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