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
Brunswick stew was originally made by several of the Indian tribes long before the colonists arrived.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
“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
Terrapin Stew Terrapin stew is the model of culinary evolution. This is a historically native dish that evolved over time into a completely different national dish, a true sign of culinary evolution. Terrapins are a protected species now with … Continue reading