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Month: August 2013

Alexandra Marie Bruno Crowned 81st Queen Maysea

2013-Queen-MayseaMayor Edward Mahaney, Jr. crowned Alexandra Marie Bruno the 81st Queen Maysea last night at a ceremony held at Convention Hall. Alexandria’s first job as queen will be to lead the 81st Annual Baby Parade Friday, August 2.

Last year’s queen, Erin Rose Connelly, was on hand to turn over the reins. Speaking to a packed house with the entertainment by the Fred Hall Orchestra, Mayor Mahaney along with Mary Stewart of the Mid-Atlantic Center for the Arts, presided over the ceremony.


38th Annual Peach Festival

peach-fest-2013-BCobblers, Cakes, Pies, Peaches & Ice Cream – highlighted this year’s The 38th Annual Peach Festival, sponsored by the Women’s Community Club of Cape May.  The festival was  held Friday, August 9 in Our Lady Star of the Sea Parish Hall. All proceeds from the event go to various community projects. The Women’s Community Club of Cape May celebrates its 91st year in November.


81st Cape May Baby Parade

2013-baby-parade-2The newly crowned Queen Maysea – Alexandra Marie Bruno – led the 81st Annual Cape May Baby Parade Friday morning down Beach Avenue to Convention Hall where Mayor Edward Mahaney, Jr. announced the coveted Baby Parade trophies.

The winner of the Carlyle Dennis Memorial Award for Best Overall Entry was the float Surfer Girl – Skylar Matthews. The winner of the Cory Scott Wolf Memorial Award for Best Float Overall was Under the Cape May Sea: Ashleigh & Julianna Krefski; Kaitlyn Krefski; Joseph Saquella; Genovieve Saquella; Dave and Woerner Gang.


What’s happening this month?

August is here and summer is in full swing. If you’re looking for events to attend, look no further than here.

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West Cape May Farmers Market

Attend free evening concerts from 8-9:30 p.m. at the Rotary Bandstand (located on Lyle Lane between Decatur and Jackson Streets). Friday August 3 listen to the Bill Newmam Orchestra. Saturday August 3 is the John Walter Community Band. Wednesday August 7 features the Sweet Adelines. Friday August 9 is the Cape Harmonaires Barbershop Chorus. Saturday August 10 features the Hobo Band of Pitman. Wednesday August 14 is the Cape May County String Band.

From August 5-9, the Nature Center of Cape May is having a Marine Science/Ocean Glider camp for middle school age students in grades 6-8. It offers hands on experiences and engineering challenges. The day camp is offered from 9 a.m.-2 p.m. For more information, contact 609-465-5115or e-mail capemay4h@njaes.rutgers.edu.

Tuesday August 6, August 13 from 3 p.m. to 7:30 p.m., attend the West Cape May Farmers’ Market. It is held at the “Backyard Park” located behind the West Cape May Borough Hall. The market features fresh flowers, herbs, vegetables, fruits, local vendors and musicians! Rain or shine.

Wednesday August 7 at 10:30 a.m., Stockton Performing Arts Center in conjunction with The Greater Ocean City Theatre Company is proud to present Children’s Summer Playhouse, Überboy:  The Story of a Hero. Tickets are $10; call Cape May Convention Hall Box Office at 609-884-9563 for more information.

Thursday August 8 is the ever loved Movies on the Beach. It is free and located at Convention Hall on Beach Avenue. The 8/8 showing is Princess Diaries. The 8/15 showing is Jaws (we’ll see you there!). Bring your own beach chairs and blankets. The movie starts at sunset. See the summer movie schedule

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Saturday, August 10 the Mid-Atlantic Center for the Arts is hosting its 2nd Annual Craft Beer & Crab Festival on the ground of the Physick Estate, 1035 Washington Street, from 11 a.m. to 8 p.m. It is an all-day fun family festival. Admissions to the grounds is free.

Sunday August 11 in Wilbraham Park, there is a Craft & Flea Market from 9 a.m.–5 p.m. Proceeds from this event fund scholarships, for children in local elementary schools. Recipients are determined through a written essay contest. Rain date is August 12. Call 732-229-3359 for more information.

Monday August 12, see Broadway Legend, Carol Lawrence, in a Brand New Cabaret Performance. 8 p.m. in Convention Hall, tickets are $50. Tony and Grammy Award-nominee Carol Lawrence is an entertainment triple threat. An actress, singer and dancer of the highest magnitude, Ms. Lawrence has been in numerous Broadway shows Audiences are sure to be dazzled and delighted by this multi-talented performer. Call 609-884-9526 for more information.

On Monday August 12 at Convention Hall, attend the Stockton Goes to the Beach Concert at 8 p.m., featuring Peter Noone & The Herman’s Hermits. They have had twenty Top 20 hits including I’m Henry VIII, I Am, Mrs. Brown You’ve Got A Lovely Daughter, and There’s A Kind Of Hush to name a few.  end


Red Storm Rising: The Sauce vs. Gravy Debate

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It is safer to talk politics and religion than to refer to your tomato-based pasta topping by the wrong name in New Jersey. There is no Mason-Dixon Line of gravy/sauce demarcation. The terminology is family/tradition based, transcending geography and even ethnicity. The best explanation I have received states that when it is made with meat it is gravy, without meat it is marinara sauce. This definition does not often satisfy the wooden spoon wielding legions on either side of this fracas. For the record, I am in the “sauce” camp. That is what it was called where I grew up in Central Jersey, even by most of the Italian families. More important and contentious than the name debate, is the debate over the proper ingredients and technique that should be used when make sauce/gravy. The following are my views on sauce making Dos and Don’ts.

“Only fresh tomatoes should be used.” This restrictive dogma would only permit us to enjoy sauce for about six weeks of the year. You can, of course, buy bushels of Roma or plum tomatoes during the peak of the growing season and blanch, skin, and can them yourself for use throughout the rest of the year. Those of us who aren’t masochistic overachievers just buy good quality canned tomatoes. I look for the Jersey Fresh label because everyone knows the Garden State is blessed with the best tomato growing soil on earth. Whole peeled canned tomatoes will yield the best textured sauce without having to reach for the can of tomato paste.

“If your tomato sauce is too acidic, add some sugar.” Save the white sugar for your breakfast cereal or cappuccino. There are better ways to balance your sauce than using the evil sweetener of the industrialized world. Grate a carrot into your onions and garlic while sweating them. This will add natural sugars and depth of flavor to your sauce. Add a splash or three of red wine. If you cook like I do, there will be an open bottle close by.

“Tomato sauce has to cook for half a day to be any good.” Types of tomato sauce in Italy are as abundant as beautiful women there. The infamous putanesca sauce is not the oldest in Italy but was created by the oldest profession. Commerce cannot be slowed by long simmering sauces. Pomodoro is a quick fresh sauce that exploits the virtues of fresh tomatoes when they are at their peak.

Every cook and family has their own rules and traditions for the perfect sauce. Some use basil or oregano, some both, others neither. With herbs dried are fine for long simmering sauces. If using fresh, add just before serving so their bouquet and aroma can be appreciated. Watch the video this month for a quick easy pomodoro style sauce that takes advantage of the now abundant local tomatoes which will disappear too soon. I look forward to hearing your feedback on your sauce tips and why I am wrong to call it sauce. Until next month, Buono Appetitoend

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Persnickety’s Pomodoro

  • 10-12 large Roma tomatoes, cored and chopped
  • 5-7 cloves garlic, chopped
  • ¼ cup olive oil
  • Pinch salt
  • 1 bottle red wine — splash for the sauce (the rest to drink while cooking)
  • Salt to taste
  • Pinch red pepper flakes
  • 12-14 large basil leaves, cut chiffonade.
  • 1 loaf crusty bread to dip in sauce to check flavor and consistency
  1. Heat stainless steel or non aluminum pan over medium heat.
  2. Add half the oil. When you can smell the olive oil aroma, add garlic.
  3. Sweat stirring often. You want to soften the garlic. Brown garlic is bitter garlic.
  4. Add pepper flakes, wine and tomatoes. Simmer on low heat 10-15 minutes.
  5. Taste sauce with chunks of bread. Tear don’t slice. It tastes better that way.
  6. Puree with immersion blender. Short pulses for a chunky, rustic sauce; longer for a smoother sauce.
  7. Add basil and remaining olive oil. Toss pasta with sauce.
  8. Serve with fresh grated parmesan, Grana padano or pecorino Romano cheese.