Chef in the Mid-Atlantic region for over 20 years. Painter, writer and traveler.
The Pepperpot Street Vendor by John LewisKrimmel This soup has a fascinating history steeping in American mythology. The soup is said to have been invented by a man named Christopher Ludwick in the winter of 1777-1778 during General Washington’s encampment at Valley … Continue reading
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
Side Note: Vol. 1 Red Velvet Cake The story of the Red Velvet Cake, or the Red Devil Cake, or the Waldorf Cake, or the $100.00 Cake has sort of become urban legend. It is summed up here in the … Continue reading
Black Walnut Cake The black walnut or Juglans nigra or “black nut of Jupiter,” is a type of tree which grows in the northeastern United States from Ontario, Canada to Northern Florida. There are many uses for … Continue reading
Scrapple Scrapple is considered to be one of the first original dishes created in the Mid-Atlantic region. It is called Pon Haus in Pennsylvania Dutch which is the region in which the recipe is most commonly associated with. In Pennsylvania it is also … Continue reading
Cooking with the Seasons by Jean-Louis Palladin I have written several of these posts concerning historical Mid-Atlantic cuisine, but today I am writing a post on one of the most influential modern cookbooks from the region. The chef who wrote this … Continue reading