Tickets for this event are only $25 and are available at the door the day of the event. All proceeds benefit scholarships for the students of the Wildwoods attending Wildwood High, Wildwood Catholic, Cape May County Technical High School and Cape Christian Academy.

It's in the old Fish Tales building. Billed as gourmet dining in a relaxed atmosphere, this BYOB has promise with local chef Jason Hippen at the helm. He has an impressive resume: graduate of the Academy of Culinary Arts; experience includes Sous Chef at Marie Nicole’s in Wildwood Crest, Opening Sous Chef at both Red Square at the Tropicana and Buddakan at the Pier at Caesars in Atlantic City, as well as in the kitchens with Josh Dechellis at Sumile in New York City, Morimoto in Philadelphia, Lacroix at Rittenhouse Square in Philadelphia, and Suilian by Susanna Foo at the Borgata. Most recently, Hippen was Executive Chef at JP Prime Steakhouse in North Wildwood.  With experience in several Asian restaurants and a culinary heritage from his Thai mother, "Hippen will bring his passion and dedication with an innovative menu with the focus being on new American cuisine with global influences that will be clean, delicate and fresh," according to his profile. The restaurant, which seats 60 to 70 people, in what is described as a minimalist interior where the attention will be on the inspiring menu. 

Try the Grilled Local Scallops with Jersey corn risotto, shaved fennel, watercress and ginger flavors; New Zealand Rack of Lamb; Filet Mignon with Cashel Bleu Cheese; or Vegetable Pad Thai.

Domestic and international wines, spirits and beers, complemented by a sumptuous hors d'ouevres buffet, carving station, pasta samplers and cheese and fruit will be served throughout the evening. NBC 40’s Weatherman Dan Skeldon will serve as host with music by The Hassan Abdullah Ensemble.

This event helps Literacy Volunteers Association to continue its commitment to provide free, individualized reading, writing and English language instruction to adults throughout Atlantic and Cape May Counties.

Call Melissa Wilson swapforrent@yahoo.com or 609.645.3800 for more information.

Every once in a while we get product samples mailed to us so we can sample and then blog about. This one -- Kozy Shack key Lime Pie filling -- was actually pretty good. Just get it out of your head that it's going to taste like Key Lime Pie from scratch, cause this ain't it. But to be able to stop at your regular grocery store, buy a tub of this, a graham cracker pie crust (even an Oreo one would work with this), and a small tub of whipped cream is pretty convenient--and it makes for a quick and easy dessert that most people here enjoyed. You just mix the pie filling with half a tub of whipped cream, pur into the shell and then freeze for three hours. Let thaw for 15 minutes and serve. I made two pies and they went within a day here at the office. Comments ranged from "It's not from scratch" to "It's poor white trash key lime pie," to "It should be called lime flavored cream pie," but all liked it enough to keep eating! The recipe is on the container. Makes for a quick and easy summertime dessert while leaving the Kitchen Aid in the cabinet!

Jackie and Heather McGinty (above) are collecting cookware and cutlery for a cause. The owners of Cook, the new gourmet kitchen store in Somers Point, will be taking used items on Saturday, May 17, 2008 for donations to local charities. Customers who donate will receive 15% off any cookware or cutlery that they purchase that day.  Stop by and exchange something old for something new.
    “Not only do we want to give back to the community,” said Heather McGinty, co-owner, “but there is the ‘green’ aspect to recycling cookware and cutlery.  Instead of putting our old pots, pans and knives in the dumpster, we’re recycling. We’re reducing our carbon footprint.”
    The idea came from a meeting with Joe Molineaux, director of the NJ Small Business Development Center at Stockton College, according to Heather.

    “Joe was so instrumental in helping us get started,” she said. “He has a wealth of ideas to help businesses like ours grow.”
    Customers seeking to replace their cookware will be able to choose from Cuisinart and Le Creuset. Cook’s cutlery line is Wusthof, according to co-owner Jackie McGinty, a former professional chef. 
    Initial plans are to provide the donated cookware and cutlery to the Atlantic City Rescue Mission. Heather and Jackie are also seeking suggestions of other needy groups for this promotion and future ones.
     Cook is located in the Ocean Heights Shopping Center (Starns) in Somers Point. The store is open from 10 a.m. to 6 p.m. from Monday through Saturday, and 11a.m. to 5 p.m. on Sundays. Extended store hours in the summer, call ahead for more information, at  (609) 927-9406 or visit www.cooknj.com.

Tickets for this event are only $25 and are available at the door the day of the event. All proceeds benefit scholarships for the students of the Wildwoods attending Wildwood High, Wildwood Catholic, Cape May County Technical High School and Cape Christian Academy.

The exhibit will be at the Sam Azeez Museum of Woodbine Heritage and the Woodbine Branch of the Cape May County Library from July 19 to Aug. 31. Part of this celebration will be a production of a cookbook of family recipes and for this the organizers need your help.

Send any recipes you’d like to share (along with any family stories that might accompany them) to Jane Stark at the Museum. Jane’s e-mail is jstark@thesam.org. Please send in your recipes by May 15.

CAPE MAY – Keith Bader from Lauber Imports shares his expertise and knowledge of wine during the final Cape May Wine School of the 2007-08 season on Sunday. May 18, sponsored by the Mid-Atlantic Center for the Arts (MAC).

From 1-3 p.m. at the Washington Inn, 801 Washington St., you’ll learn to evaluate and appreciate summertime wines in the final class, “Wines for Summer Sipping.” Admission is $25 per person.

Spend a Saturday afternoon touring the award-winning Cape May Winery this spring on a Winery Cellar Tour and Tasting. Learn how grapes are grown and visit the winery for an introduction to the winemaker’s art. Enjoy a barrel-tasting with cheese and fruit and receive a complimentary tasting glass. Tours begin at 3 p.m. every Saturday and are limited to 40 people. Admission is $20 per person.

On May 16-18, the Spirited Cape May Weekend offers triple enjoyment by packaging together a Wine Tasting Dinner, a Winery Cellar Tour, and a Cape May Wine School class. The weekend begins with the Wine Tasting Dinner on Friday evening at the Washington Inn, 801 Washington St., with a four-course dinner complemented by wines presented at Sunday’s Wine School Class (Wines for Summer Sipping). On Saturday, you’ll enjoy a guided tour of the award-winning Cape May Winery where you will learn about winemaking from the vineyard to the glass, topped off with a delightful barrel-tasting of wine with cheese and fruit. Admission is $125 per person.

Call 609-884-5404 or 800-275-4278, or visit www.capemaymac.org for more information. 

Lime Ricky's (left) and DeAngelis Italian Market held grand opening ceremonies last week and are now open for business. It was the second location for Lime Ricky's, this one at Oak and the Boardwalk in Wildwood. DeAngelis returned to North Wildwood after a short stint on Pacific Avenue in Wildwood. They're now on New Jersey between 8th and 9th,

At the Pretzel Factory, my son and I each had pretzel hot dogs for lunch yesterday and they were very good, and they're pretzels --  in my opinion -- are slightly better than Philly Hand Twisted pretzels around the corner near Rio Station. Those that I bought there are sometime under cooked inside, which is very nasty to bite into.

According to the factory's website, there's another franchise coming to Cape May Court House, but no sign of construction yet.

Good news for Acme shoppers arrived by e-mail today: Acme Markets today (Friday) announced a program that enables shoppers to exchange their economic stimulus or tax refund checks (which start going out in the mail this week) for a store gift card loaded with extra money. Customers can redeem their checks for store gift cards in $300 increments, and stores will add an extra $30 to each card. This offer is available May 2 through July 31, 2008, at all Acme locations.

Recent data shows that nearly 10 percent of disposable personal income is spent on food^[1]. Additionally, food prices are forecast to increase 3.5 to 4.5 percent in 2008 as commodity and energy prices continue to rise^[2].

"We recognize that in today's economy, consumers' budgets are strained," said Judy Spires, Acme President. "At the same time, however, they still want to feed their families fresh and healthy meals, affordably. We're always looking for ways to help our shoppers stretch their food dollars even further, and this is a program that we hope can help them achieve that."

In keeping with its efforts to help families stretch their food dollars, Acme Markets recently launched its Wild Harvest™ brand of organic and natural foods priced approximately 15 percent lower than branded organic products and at or below competitors' private-label organic prices. Wild Harvest addresses not only consumers' growing preference for organic and natural products but also their demands for value, selection and convenience.

Customers who are interested in growing their refunds should bring their government-issued economic stimulus or tax refund checks, along with government-issued identification, to customer service counters at their local stores between May 2 and July 31, 2008, to purchase store gift cards in $300 increments, not to exceed $1,200 per household. Each gift card will be loaded with an additional $30, to bring each gift card total to $330. Customers will be able to purchase less than the total amount of their check in $300 increments.

Disclaimer: These gift cards cannot be used toward the purchase of alcohol, lottery tickets, tobacco products, additional gift cards or items that are prohibited by law - see store for details. They can be used for any purchase that a store currently accepts them for.

Sources:

2 United States Department of Agriculture (USDA) Economic Research Service, Food CPI, Prices and Expenditures: Analysis and Forecasts for Food, Food Price Outlook, 2008, www.ers.udsa.gov 

My Cape Cuisine column next week will feature Quahog's (pronounced ko-hogs). Send me a review if you eaten there. seitz@catamaranmedia.com.

Historic Cold Spring Village begins the 2008 season with Feasting On History, its main fundraiser of the year.  This 8^th annual restaurant gala will be held at the Naval Air Station Wildwood Aviation Museum, Cape May Airport on Tuesday, May 6 at 6 p.m.  Over 35 of Cape May County’s restaurants generously donate gourmet food and desserts. This year, Allied Beverage will be the wine provider for the event, which benefits the HCSV Endowment Fund. Allied Beverage, based out of South Jersey, is ranked among the 10 largest wine and spirit distributors in the United States. They will be sampling wines from various regions and several blends, including the Francis Ford Coppola line, also pinot noir and chardonnay from two vineyards in California, and an Argentinean collection from Pannotia Vineyards.

Last year, more than 600 attendees made Feasting on History a memorable and successful one. Apart from mingling, sipping wine and enjoying entrees and desserts, guests will also have the opportunity to enter their ticket to win a prize at one of the free drawings held throughout the summer. Tickets for this popular event are $70 per person.  Please purchase tickets in advance by May 1, as there will be no ticket sales at the event. Reserved seating will only be assigned to groups of ten guests. For all other guests, there will be open/unassigned seating.  Any parties who wish to sit together should form a group of 10 and plan to mail their checks and response cards together in one envelope to indicate the seating arrangement. Sturdy Savings Bank is the presenting sponsor for this event. Proceeds benefit the HCSV Foundation. For more information, please call Karen Hollywood, Event Coordinator, at (609) 898-2300, ext. 12 or e-mail hollywoodk@hcsv.org.

Friday, April 18^th, 2008

5:30PM – 7:00pm

800 Bay Avenue, Somers Pt., NJ

(609) 927-3100

Formerly Tucker’s Steak and Seafood House, the restaurant was known for upscale dining. The Fanucci family will maintain the excellent quality of the food but hopes to create a more casual waterfront experience. As soon as they walk inside, guests will take note of the interior makeover from a Victorian look to more of a seashore theme.

The menu offers a more affordable and classic selection of cuisine made with an Italian flair. It still includes the signature items guests have come to know and love, including Veal and Crab Francesca, Eggplant Rollatini and Fettucini with Toasted Crab. However, now added to the menu are simpler items such as traditional pasta dishes offereing locals and summer residents a neighborhood feel.

Stu Hartman, VIM Fundraising Chair, said ‘It’s a fun evening with superb entertainment for a great cause.” Mark Ternosky of Sea Isle City heads up the live entertainment line-up. Invited entertainers for the event are Mat Portella, Sandra Sofroney, Mike Mormano, Dan Barry, Jim Maher, Bob Anderson, Patty Blee, Gary Kline and Justin Sgalio.

Volunteers in Medicine began six years ago to serve the wellness needs of the medically uninsured population of Cape May County. The clinic, located at 423 Route 9 in Cape May Court House is open five days a week.

For information or advance tickets contact VIM Board Member Rita Marie Fulginiti at 609 231 1813.

Fresh organic salad and vegetables from local growers and wine from local vineyards will complement the fish.

The evening is sponsored by Global Pursuit and benefits the Wetlands Institute. Speakers from the local fisheries and organic farms will pass on their wisdom about eating more healthful and more sustainable foods and guest chefs will have cooking tips for lesser known fish.

Quahog’s Seafood Shack, a new restaurant owned by Manteca and his wife Deanna Ebner, is in the former Tridi Jo’s location on 97^th St in Stone Harbor. Tickets are $50 and area available through the Wetlands Institute, 368-1211.

The terms “trash fish” or “bycatch” refer to fish discarded by commercial fishermen. There are about 2200 species of finfish in the coastal and inland waters of the United States and Canada alone, but only about 25% of these species are currently harvested for human food.  As worldwide fish populations dwindle because of over-harvesting practices, the seafood industry’s future could depend on consumer acceptance of seafood varieties not familiar to the palate.   The “Trash Fish” dinner will present underutilized fish as delicious and viable dinner options while promoting the Wetlands Institute’s mission of conservation, by encouraging people to consider less well-known seafood to give other fish a chance to replenish their populations.

Dinner is limited to 60 people and admission is $70 (gratuity not included). This event takes place during the 13^th annual Cape May Spring Festival. April 25 to May 4. To purchase tickets or for more information, call (609) 884-5404 or (800) 275-4278 or visit www.capemaymac.org.