Free TIme, SandPaper
Restaurant Week in the Wildwoods runs June 16-21
Last Updated on Thursday, June 13, 2013 02:26 pm Written by Staff Reports Thursday, June 13, 2013 02:10 pm
More than 20 restaurants in the Wildwoods will be offering a special deal Sunday through Friday, June 16-21 during Wildwoods Restaurant Week presented by the Wildwood Restaurant Association.
Each restaurant will be offering a complete four-course meal including appetizer, salad, entrée and dessert for $30 plus tax and gratuity.
Dining deals offered during restaurant week
Written by Staff Reports Thursday, May 30, 2013 05:11 pm
All three towns on Seven Mile Island will be featuring dining deals next week as part of two restaurant week promotions.
Sea Isle City Restaurant Week runs Saturday through Saturday, June 1-8. The restaurants participating are all members of the Sea Isle City Chamber of Commerce.
Cheese can take your grilling from average to amazing
Written by Staff Reports Saturday, August 04, 2012 02:33 pm
The sun is shining and the smell of charcoal is in the air - it's officially grilling season. Eighty-five percent of consumers will take to the tongs for some outdoor grilling this summer, according to the Hearth, Patio and Barbecue Association. So what's on the menu?
The California Milk Advisory Board has developed a host of smokin' tips and juicy recipes that will make you say "cheese please" at your next backyard feast.
Read more: Cheese can take your grilling from average to amazing
Here’s a treat that beats the heat > Invisible Cookie Dough Ice Pops
Written by Staff Reports Friday, July 13, 2012 04:54 pm
In the summer, especially during weather like the recent heat waves, turning on the oven to bake a cake is one of the last things many people want to do.
So what is a dessert-loving family to do?
Lindsay Landis, author of a new book, “The Cookie Dough Lover’s Cookbook,” says there is no need for an oven to create crowd-pleasing summer treats; all that is needed is a little ingenuity.
“On hot days, my mind usually turns to frozen treats such as popsicles or sorbet; for something a bit more elegant I'll whip up a chocolate ganache tart with cookie crust,” she said.
Landis has created more than 50 recipes using egg-free cookie dough that is safe to eat raw.
Read more: Here’s a treat that beats the heat > Invisible Cookie Dough Ice Pops
Farmers market returns to Cape May ferry terminal
Written by Staff Reports Thursday, July 05, 2012 04:13 pm
Last year the inaugural Ferry Fresh Farmers Market sprouted on the green of the Cape May-Lewes Ferry terminal, and it has returned this year.
The market runs 9 a.m.-1 p.m. Saturdays through Aug. 25, with returning vendors including Nummy Town Farm, No Frills Farm, Lori Ann Hansen Berry Farm, Seaside Cheese Company, Cape May Coffee Roasters,
Cape May Crab Cakes, City-to-Shore Gourmet olive oil and vinegars, Gaiss’ Market homemade local sausages, Mammas homemade applesauce, Shea’s Closet hand-crafted wearables and jewelry, Tupperware, The Well Center, and Annie M. homemade salads and healthy snacks.
Read more: Farmers market returns to Cape May ferry terminal
This organic farm is really growing
Written by Marjorie Preston Thursday, June 28, 2012 12:32 pm
Beach Plum Farm supplies local restaurants, with some to spare
WEST CAPE MAY – Organic farmer Jaime Alvarez would rather grow an ugly tomato that tastes like heaven than a photogenic fruit that tastes like wax.
This summer – his second year running Cape Resorts’ Beach Plum Farm – Alvarez will grow about 11,000 pounds of less-than-lovely tomatoes, along with a bumper crop of strawberries, blueberries and blackberries. He has planted rows of asparagus, broccoli, kale, carrots and other vegetables, plus fields of corn, acres of herbs, and of course, the signature beach plums, a hardy flowering shrub prized for its sweet, plum-like fruit.
Most of this bounty is destined for Cape Resorts’ group of restaurants, including the Ebbitt Room, Blue Pig, and Rusty Nail in Cape May, and Chelsea Prime and Teplitzky’s in Atlantic City. The rest will be available at a produce market open to the public starting this month.
Call it gravy or sauce – tomato is the boss
Written by Christie Rotondo Thursday, June 21, 2012 05:06 pm
Growing up in an Italian American family has taught me the difference between yelling and “just talking, but loudly,” how there is no such thing as “too much” food, and that the red tomato liquid you put on spaghetti and meatballs is not sauce, but gravy.
My grandmother, who is the keeper of all family traditions, cannot stress this enough.
“That’s just what it’s called,” she told me once when I persisted in asking her why my family calls it gravy when everyone else says sauce. “That’s just what most Italians call it.”
To Joe Duncan, chairman of the North Wildwood Original Italian-American Festival, it’s gravy too.
“Not a lot of people make their own gravy anymore,” he said, likening it to a dying art.
The most important part of the Italian Festival, Duncan said, is that it brings people and families together.
“It’s a good thing. I’m happy when I see lots of families coming in and listening to the music together,” he said.
While Duncan is Irish, he considers himself Italian for the weekend of the festival. Going by the name Giuseppe Vencini, he makes all the meatballs for the meatball relay, which are almost the size of baseballs, he said.
“It’s an Irish family secret recipe,” he joked. “If people come to the festival, I will be more than happy to tell them all the secret ingredients.”
Happy Days Cafe opens in Ocean City
Last Updated on Wednesday, May 30, 2012 12:29 pm Written by Staff Reports Friday, May 25, 2012 09:10 am
OC’s ode to the ’50s opens this weekend
A 20-something employee of Happy Days Café said she didn’t think “the younger generation” would appreciate the memorabilia in the ’50s-themed eatery, opening this week at 10th Street and Asbury Avenue in Ocean City.
In reply, manager Angelo Cucolino asked her, “Do you know who Elvis is? Have you ever heard of Marilyn Monroe?”
Of course she said yes, said Cucolina, proving that some things never go out of style.
What the devil to do with leftover Easter eggs?
Written by Staff Reports Friday, April 06, 2012 09:16 am
Wondering what to do with all those hardboiled eggs left by the Easter bunny? Deviled eggs make a nutritious snack or appetizer.
The secret to making a creamy filling is to use a food processor and process the cooked yolks well before adding any other ingredients.
Chautauqua mixes fun with serious discussion about food
Written by Staff Reports Saturday, September 17, 2011 01:00 am
Food and how it gets to the table is the primary focus of Chautauqua at the Shore, an event running through Sept. 25 that will feature food samplings, demonstrations and workshops on topics ranging from food movements to world hunger and the future of the dinner plate.
Chautauqua is presented by the Cape May Forum, a consortium of organizations and individuals whose mission is to strengthen the cultural, artistic, educational and recreational aspects of the community at large.
Throughout the event, Cape May will serve as a campus for lectures, workshops, panel discussions and other activities that fall under the theme “Guess What’s Coming for Dinner? The Politics of Food in the 21st Century.”
Read more: Chautauqua mixes fun with serious discussion about food