Category: The Persnickety Chef

Cape May chef Jon Davies shares his insight into the world of cooking and fine cuisine in this monthly columns featuring exclusive Cape May recipes. 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. Jon Davies was the head chef at The Mad Batter Restaurant and is currently the consulting chef for The Merion Inn, both in Cape May.

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Scallops in Sherry-Mushroom Cream Sauce

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

Get cooking with eggs

The recent culinary trends of farm-to-table, organic and slow foods are all, at their core, about embracing the ingredients. Recipes: Spinach-Feta Omelet; Poached Eggs with Chicken and Cheddar Hash