A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc

A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc

by John Howard-Fusco

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Overview

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 Caf" 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. Author John Howard-Fusco traces the roots of the delectable dishes and recipes from long ago to the modern day.

Product Details

ISBN-13: 9781626195899
Publisher: History Press, The
Publication date: 04/03/2017
Series: American Palate
Pages: 176
Product dimensions: 5.90(w) x 8.90(h) x 0.50(d)

About the Author

John Howard-Fusco started eating at an early age and has not stopped since. From his first meal at the Mad Batter on Jackson Street many years ago, John has always had a soft spot for Cape May. In 2008, he and his wife, Lisa, started the food-centric website Eating in South Jersey. Their site developed a following and received mentions from the New York Times, New Jersey Monthly magazine and nj.com.

Table of Contents

Foreword Ben Miller 5

Acknowledgements 7

Introduction 9

1 From the Land of the Kechemeches to a Resort for Health 13

2 A Table for All the Various Grades, Avocations and Professions 24

3 The Place of Places for an Epicure 46

4 American Glory 66

5 The Restaurant Capital of New Jersey 83

6 Of Beach Plums, Lima Beans and the Farms of Cape May 92

7 Scallops, Salts and the Port of Cape May 106

8 Vineyards by the Sea 119

9 Modern Dining in Victorian Splendor 126

Appendix: A List of Places Mentioned in This Book 141

Notes 145

Bibliography 151

Index 155

About the Author 159

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