Chef in the Mid-Atlantic region for over 20 years. Painter, writer and traveler.
The Oyster The oyster’s a confusing suitor: Its masc., and Fem., and even neuter. At time it wonders, what may come, Am I husband, wife or chum. – Ogden Nash There are over one hundred verities of … Continue reading
“Whereas the people of Maryland as long time and appreciative residents of the productive Chesapeake Bay area know of it firsthand the recreational and gastronomic delights of this wonderful land, and Whereas, Not the least among good reasons for living … Continue reading
Cream of crab soup finds its origins in classic French cuisine. English cuisine was the foundation of Mid – Atlantic cuisine, but the French influence became more pronounced after the successful establishment of the colonies. Cream of crab soup is … Continue reading
Following the Water “The waters of the (Chesapeake) Bay carry, in solution, every natural element present in the periodic table.” – Jon Gower A cookbook is about more than just explaining the methods and preparations of food dishes. It … Continue reading
Crab Cakes No other dish so signifies Maryland cuisine as the crab cake. This dish has transcended all culinary frontiers. Every cuisine in the world has adapted this basic dish and made it their own. It can be made with … Continue reading