Chef in the Mid-Atlantic region for over 20 years. Painter, writer and traveler.
“… 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
This recipe is a transplant from England to the Mid – Atlantic region. Legend has it that the recipe was invented in Bath, England about 1680 and a woman named Solange Luyon who made and sold these cakes and buns … 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