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Jon Davies

Jon Davies is a graduate of Johnson and Wales University of Culinary Arts. His work as a chef has taken him to Aspen, Colorado; Cape May, NJ; and the odd private jet for culinary gigs for the rich and famous. For more of his recipes, subscribe to Cape May Magazine.

Time to Get Sauced

The place to begin to learn the craft of sauce making is at the bottom of the pan. The humble pan sauce is quick, easy and delicious. Recipe for Scallops with Sherry-Mushroom Cream Sauce