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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.

Feeding a Bunch with Brunch

I didn’t invent the concept of brunch, but I have warmly embraced the idea throughout my career. While not containing the same pomp and fanfare, the home holiday brunch can still be a major sensory sensation.


Chowda’ Chat

Chowder may be my favorite type of fall soup. Rich and hearty, chowder can be enjoyed as a soup or a meal unto itself. What constitutes chowder is often debated.


Anatomy of a Sandwich

Even with the humblest of foods, the sandwich, the quality of the ingredients matters. Recipes for Grilled Herbed Goat Cheese on Brioche with Homemade Tomato Jam; Fig and Gorgonzola Panini; Farmhouse Cheddar on Sourdough


Sole Searching

These flat denizens of the deep do have one major similarity besides both eyes on one side of the head and that is that they all can be cooked interchangeably in recipes.