Chef in the Mid-Atlantic region for over 20 years. Painter, writer and traveler.
Side Note: Vol. 2 Philly Cheesesteak The Philadelphia Cheesesteak is an iconic classic of American cooking in general and Mid-Atlantic cooking in particular. The dish is said to have originated from a hot dog vendor in the 1930’s. There are many variations … Continue reading
“… Of all the human users of the Bay, only the waterman absolutely requires resources in a quantity and variety that presuppose a natural system in top, year round condition. Put another way, the waterman is to the rest of … Continue reading
“The best time to pick a strange watermelon is in the dark of the moon.” “If a women steps over a watermelon vine, it will stop its growth.” – Southern Folklore Pickled watermelon is considered a southern delicacy, but … Continue reading
The Amish/ Mennonite region is a unique part of the Mid – Atlantic. Part of the practice of this particular sect of Christianity is the noninvolvement in the world at large. They believe in a separation between religion and the … Continue reading
Brunswick stew was originally made by several of the Indian tribes long before the colonists arrived. Squirrels were a popular and important source of food for the Mid – Atlantic region. At one point squirrels were almost driven to … Continue reading