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A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc
Paperback
Series: American Palate
American CookingNortheastRegional: Middle Atlantic
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ISBN13: 9781626195899
Publisher: History Press
Published: Apr 3 2017
Pages: 176
Weight: 0.80
Height: 0.40 Width: 6.00 Depth: 8.90
Language: English
Author John Howard-Fusco traces the roots of Cape May's delectable dishes and recipes from long ago to the modern day.
Cape May is America's first seaside resort, and with that comes a mouthwatering food history. The New York Times even proclaimed the city Restaurant Capital of New Jersey. The first settlers, the Kechemeche of the Lenape tribe, feasted on the fish and wild game in the area. The whaling industry briefly brought attention to the island, but Ellis Hughes's 1801 advertisement offering seashore entertainment with fish, oysters, crabs, and good liquors gave birth to a beachside haven. From the mint juleps to the Sunny Hall Café and the Chalfonte, culinary creativity thrives on the shore. Modern chefs like Lucas Manteca at the Red Store and Brooke Dodds's Empanada Mamas help keep the unique flair alive.
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