There are two types of people in this world. You have those that are passionate about food and enjoy exploring new taste and flavor sensations, and then you have the “chicken finger” people those that stick to safe foods and are reluctant or even hostile to anything outside of their realm of safe bland foods.… Read more »

There are two types of people in this world. You have those that are passionate about food and enjoy exploring new taste and flavor sensations, and then you have the “chicken finger” people those that stick to safe foods and are reluctant or even hostile to anything outside of their realm of safe bland foods.… Read more »

Lately in this column and in Cape May Magazine I have been pondering the nature and origins of cuisines. These ruminations have led to my latest musing. How did we decide what foods to eat? I am not talking about the bizarre or exotic, but items that we routinely eat on a daily basis. There… Read more »

My monthly musings on what to write for this column lead me in many directions, most often centering on origins of specific dishes, food items or other quixotic culinary quests, depending on how much caffeine or sugar I have consumed. Lately, I have been wondering on how cuisines evolve and have been absorbed into the… Read more »

In pondering this month’s column, several ideas crossed my mind, but I kept coming back to something I have wanted to write about for some time. Since it is a subject that evokes strong opinions on both sides of the meadow, I have avoided it until now. LAMB. In the old west sheep ranchers and… Read more »

It’s March finally and that means Cape May will soon be emerging from hibernation. Contrary to popular misconception Cape May does not disappear from the map in January and February although many of its business owners do. Some brave souls keep open year round and some even start new ventures. I was pleased to see… Read more »

The mercury has at last dipped below freezing and winter has made its inevitable return to the Jersey Cape. Freezing weather means it is better to be indoors than out and on a cold winters day the best room in the house is the kitchen (poetry aside it is the best room in the house… Read more »

As 2006 ends and we welcome in 2007, it is time to reflect on the past as we embrace the future. I had such an opportunity this past fall when I was asked to help coach the Hot Foods Culinary Team for the annual Culinary Salon in New York City. The Hot Foods team was… Read more »