• Summer Magazines

    For strawberries, red means go One of the highlights of summer eating is now ready

    There’s no avoiding the conclusion that strawberries want to be eaten.

    Look at it this way; they don’t exactly hide, do they? At least when they are ready and ripe.

  • Summer Magazines

    Dave Fuschillo takes fluke from the bay to the table

     Dave Fuschillo takes fluke from the bay to the table  They look like something Picasso dreamed up on a bet, but fish fans say they taste wonderful.

    Ocean City local Dave Fuschillo had high hopes of bringing in some keepers this week, when he planned to spend an afternoon in the back bay around 17th Street casting for summer flounder.

  • Summer Magazines

     Rob, Catherine and Karl Giulian join their dad, Karl Giulian, to talk about backyard gardens. The youngest, David, is not pictured.  Karl Giulian can’t wait for his kids to get older.

    He’s looking forward to it for all the usual reasons of course, but there’s an ulterior motive as well. The swing set is in the way of his garden expansion.

    His 12-foot-by-12-foot garden has already slipped its borders, with potted colonies…

  • Summer Magazines

    tomatoesSometimes, it seems as though there should be sort of a reverse toll at all bridges leading over the Delaware into South Jersey, with a nice old man in work trousers stopping each car.

    “Welcome to New Jersey,” he’d say. “Here’s your tomato.”

  • Summer Magazines

     pizza So it’s unequivocally late summer. Garden ripe tomatoes are piling up in offices, being traded back and forth among neighbors and co-workers like the seashells of the Trobriand Islanders, only with an expiration date.

    Roving bands of teenagers are forcing brown bags of enormous zucchini on unsuspecting passers-by.

    And while we’re nowhere near out of topics, we’ve covered a lot of ground in this space already, exploring the variety of fresh, local food available to anyone who wants to look for it.

  • Summer Magazines

     spinach You can’t talk about spinach without talking about Popeye, says Ken Thompson, a farmer with a spread out in Tuckahoe.

    It’s a late weekend afternoon, and Thompson is not working on spinach; he’s weeding strawberries, giving the now flowering patch a fighting chance against the competition. In this case, it’s an enormous variety of grasses, stalks, thistles and ivies. Dandelions ready their parachute seeds on white heads, while another shade of green in the tangle explodes on contact, sending a burst of seeds forcefully into the air.

  • Summer Magazines

    green beansWhen most folks think of organic farming, they tend to focus on the stuff added to a field that kills things, not what’s added to make things grow.

    The connection is clear and – for some – fairly visceral. Pesticides kill bugs, herbicides kill weeds and fungicides kill fungus, allowing the plants we like to eat to thrive. But many people question what happens when we eat the crops that have been treated with chemicals designed to kill, even if they are said to be harmless if used as directed.

    Others wonder what happens to the…

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  • Summer Magazines

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    Here we go again.

  • Summer Magazines

    Cape May Salts are taking offOyster

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    His white rubber boots are covered with a silty mud, and a sweatshirt – hood up – protects him from a portion of the swarms of tiny insects that seem to live solely to bury themselves in hairlines and start biting.

    On this particular morning, he’s oyster wrangling.




One Fish, Two Fish brings new flavors to ‘restaurant row’

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The heirloom tomato stack appetizer at One Fish Two Fish is an example of the chef’s focus on local seasonal produce. The heirloom tomato stack appetizer at One Fish Two Fish is an example of the chef’s focus on local seasonal produce.  A new Wildwood Crest restaurant is putting a trendy spin on some dining classics.

One Fish, Two Fish Restaurant at 5290 Pacific Ave. had its “soft opening” a few weeks ago.

“We’re creating dishes people are familiar with, but with a little twist,” said chef and co-owner Ryan Allenbach.

For example, the surf and turf is what Allenbach called semitraditional – it’s a play on scallops wrapped in bacon, but instead of bacon the seared scallops are served with pork belly, which is taken from the same cut of meat, he said. But what sets it apart is the sauce, which is aerated to produce a light, foamy sauce.

The smoked tomato marinara served with the crispy calamari appetizer and the gulf shrimp cioppino entrée, is made with tomatoes that have been smoked on the stove top, Allenbach said.

“No one is making their marina sauce like that,” he said.

The restaurant, which is named after the children’s book “One Fish Two Fish Red Fish Blue Fish” by Dr. Seuss, reflects the restaurant’s imaginative dishes, Allenbach said.

“It’s playful, and I think a lot of our food is playful,” he said.

In the restaurant’s “deconstructed cocktail sauce,” for example, the tomato and horseradish are separated on the plate, and patrons can mix the two together to their desired taste.

“I have no problem with playing with your food,” the chef said.

Allenbach said that while many of his dishes play with different textures or unexpected flavors, his touch is more delicate than techniques involved in molecular gastronomy, a modern style of cooking that uses technical innovations to create transformed dishes.

“We’re subtle,” Allenbach said. “There’s no tank of liquid nitrogen in the back.”

Allenbach said he is also taking advantage of the fresh produce and seafood common to South Jersey.

“We have great produce and great seafood in this area,” he said, “and that is what will make a dish great.”

Everything on the menu, including the desserts, vinaigrettes and sauces, is homemade, he said.

“Nothing comes through the kitchen door that isn’t made from scratch.”

Allenbach met his partner, Brian Schroeder, when they were pumping gas together in high school.

Both are from Medford and went on to become chefs, but this is their first cooking venture together.

Allenbach said fine dining is uncommon in Wildwood, where many restaurants are focused on family dining. But despite some of his concerns that the food would be “too out there” for Wildwood, he said the response has been “positive so far.”

The good reception could be in part due to the efforts to revitalize Pacific Avenue, particularly with regard to dining. Restaurants such as Juan Pablo’s Margarita Bar and Gia Ristorante have become staples on Pacific Avenue, while new restaurants like Goodfish Grille and Cattle ’n Clover have helped the strip live up to its nickname, restaurant row.

“Wildwood is no joke in the food scene,” Allenbach said. “We’re right there with Cape May.”

One Fish, Two Fish is open 4-10 p.m. daily. For information or to make a reservation call 609-522-5223.

Surf and turf at One Fish Two Fish features an air-emulsified foam sauce, which the chefs say is a personal twist on a classic. Surf and turf at One Fish Two Fish features an air-emulsified foam sauce, which the chefs say is a personal twist on a classic.

Chefs Ryan Allenbach and Brian Schroeder are the operators of Fish Two Fish in Wildwood Crest. Chefs Ryan Allenbach and Brian Schroeder are the operators of Fish Two Fish in Wildwood Crest.


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