A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc : Salt Oysters, Beach Plums and Cabernet Franc

Author John Howard-Fusco traces the roots of Cape May's delectable dishes and recipes from long ago to the modern day.Cape May is America's first seaside resort, and with that comes a mouthwatering food history. The New York Times even proclaimed the city "e;Restaurant Capital of New Jersey."e; The first settlers, the Kechemeche of the Lenape tribe, feasted on the fish and wild game in the area. The whaling industry briefly brought attention to the island, but Ellis Hughes's 1801 advertisement offering seashore entertainment with "e;fish, oysters, crabs, and good liquors"e; gave birth to a beachside haven. From the mint juleps to the Sunny Hall Cafe and the Chalfonte, culinary creativity thrives on the shore. Modern chefs like Lucas Manteca at the Red Store and Brooke Dodds's Empanada Mamas help keep the unique flair alive.