Cape Cuisine Food & Dining with Rob Seitzinger

Maggie’s Restaurant recognized for 20th Anniversary

Rob Seitzinger Dining News — Thu, 11 Feb 2010 19:57:08 GMT

AVALON — One of the most popular restaurants in Avalon was formally recognized for its 20^th anniversary on January 26. Avalon Mayor Martin Pagliughi presented an official proclamation to Maggie’s Restaurant, located at 2619 Dune Drive in Avalon.

“Maggie’s Restaurant is one of the reasons why Avalon is a great place to live, and a great place to vacation,” Pagliughi said. “For 20 years, Maggie’s has been the first choice for countless families who want to enjoy great food in a friendly atmosphere.”

Maggie’s Restaurant was established by Marge and Dan Szarek (standing in photo next to the mayor on the left), and is well known on the Seven Mile Beach for homemade turkey, numerous breakfast choices, and catering. Maggie’s is also known for its selection of “No Whining” shirts that are worn by employees.

The proclamation reads in part:

“Marge and Dan’s restaurant has always been available for civic activities, church functions and Borough events, demonstrating their community dedication. Maggie and her staff always welcome customers with a warm smile and Maggie herself takes a very real interest in her patrons with sincerity and kindness….I, Martin L. Pagliughi, Mayor of Avalon, do hereby deem it an honor to extend my personal congratulations to Marge and Dan Szarek, owners of Maggie’s Restaurant for their 20 years of hard work and devotion as members of the business community in the Borough of Avalon.”

Technorati Tags: Maggie's Restaurant Avalon,Avalon,Jersey Shore food blog

Seasonal Restaurant for lease at Cold Spring Village

Rob Seitzinger Dining News — Fri, 05 Feb 2010 19:25:36 GMT

The Old Grange Restaurant, located at Historic Cold Spring Village in the Cold Spring section of Lower Township, began its life in the late 1800s as Cold Spring Grange #132 with a charter membership of 32. Also known as the Patrons of Husbandry, the Grange is America’s oldest farm organization and the only rural fraternity in the world. The building, c.1897, was constructed at an approximate cost of $6,000. On the 10^th anniversary of its dedication, the mortgage was said to have been burned at a special meeting. During the early 20^th century, the Old Grange was the focus of many Township of Lower activities, serving as a school, voting site and meeting hall is addition to supporting projects and programs relating to the Grange Association.

By 1970, Cold Spring Grange #132 was no longer able to maintain a membership base to support the organization. In 1973 it became the first building in the complex later known as Historic Cold Spring Village, the 19^th century open-air living history museum located adjacent to the Grange. Since 1981, visitors to the Village have enjoyed the grand meals offered by the “Old Grange” Restaurant.

Historic Cold Spring Village in Cape May is seeking a tenant to run the restaurant for the 2010 season. The Grange is on the National and New Jersey Registers of Historic Places. The restaurant comes with a fully equipped kitchen and dining room. There are 102 seats downstairs with additional seating on the porch and seating for 70 upstairs. The restaurant also includes air conditioning and natural gas heat, on-site free parking and a food stand inside Historic Cold Spring Village. For more information, please contact Clare Juechter at (609) 898-2300, ext. 16 or cjuechter@hcsv.org.

Couple of Super Bowl dips

Rob Seitzinger Dining News — Fri, 05 Feb 2010 17:01:56 GMT

Friend of mine and I were talking about Super Bowl dishes and party food in general and she sent me a couple of dip recipes she swears by, so I thought I’d pass them along. I’m going to do these, the sweet and sour meatballs chef Mark Kalla taught us how to make at his cooking class at the library and, of course, some chicken wings.

Olive Garden Hot Artichoke Dip

This is a favorite dip at the Olive Garden, this creamy dip features a variety of cheeses, artichokes, spinach and so much more. Well, after so many requests for this one, I had to go ahead and try this stuff for myself. Quite honestly, this was as wonderful as so many of ya’ll requested.

1 (8 oz.) pkg. Light Cream Cheese ( I like the texture better, regular is fine)
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.

Cheddar Bacon Dip

1 round loaf (1 pound) sourdough bread
1 package (8 ounces) cream cheese, softened
1-1/2 cups (12 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
3/4 pound sliced bacon, cooked and crumbled
1/2 cup chopped green onions
Assorted crackers

Directions

Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside.
In a large bowl, beat the cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions.
Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24 in. x 17 in.). Bake at 325° for 1 hour or until heated through. Serve with crackers and reserved bread cubes. Yield: 4 cups.

Technorati Tags: super bowl recipes,party food,dip recipes,artichoke dip,cheddar bacon dip

Australian Wine Dinner in Cape May

Rob Seitzinger Dining News — Thu, 28 Jan 2010 19:15:34 GMT

Below, please find information on the Australian Wine Dinner taking place Friday, February 5, hosted by Cape May’s iconic beachfront resort hotel, Congress Hall. Also offered in conjunction with the dinner is an overnight hotel package, which includes luxury accommodations, the five-course dinner and a bottle of wine in-room. I appreciate your consideration in including this information in an upcoming story!

With an unforgettable menu created by Chef Lucas Manteca of the Virginia Hotel’s Ebbitt Room, the dinner event will highlight Australian specialties such as Venison Carpaccio and Roasted Sturgeon, all paired with carefully chosen Peter Lehmann Wines.

WHAT: Australian Wine Dinner created by Chef Lucas Manteca

WHERE: Congress Hall - 251 Beach Avenue, Cape May, NJ

WHEN: Friday, February 5^th

6:30pm – Amuse Bouche in Founder’s Hall

7:30pm – Dinner in the Harrison Room

TICKETS: $75/person + tax and gratuity

Call (609) 884-8422 for reservations

MENU:

FIRST COURSE

ROASTED BEET & SALMON TARTAR

Arugula, Green Apple, Goat Cheese and Pea Shoots

Paired with Peter Lehmann Chardonnay

SECOND COURSE

VENISON CARPACCIO

Bitter Chocolate and Olive Oil Fondant, Toasted Hazelnuts, Dry Orange & Micro Greens

Paired with Peter Lehmann Shiraz

THIRD COURSE

ROASTED STURGEON

Excabeche of Vegetables, Warm Bacon Vinaigrette

Paired with Peter Lehmann Cabernet Sauvignon

FOURTH COURSE

GRILLED HANGER STEAK

Charred Radicchio, Domino Potatoes

Paired with a Congress Hall Exclusive: Peter Lehmann “Eden Valley” Shiraz

DESSERT

ROASTED APPLES, WALNUT CRUNCH, AND VANILLA BEAN ICE CREAM

Paired with Peter Lehmann Muscat

PACKAGE INCLUSIONS:

The hotel package includes the five-course Australian Wine dinner, luxury accommodations and a bottle of wine in the room. Pricing starts at $194.36

for single occupancy; $279.70 for double occupancy.

For more information, please visit www.congresshall.com or feel free to contact me directly at (212) 242-9353 or clong@laforce-stevens.com.

Technorati Tags: Cape May,Cape May wine,Congress Hall

Dairy Queen Treats Make Valentine's Day Sweet

Rob Seitzinger Dining News — Thu, 21 Jan 2010 17:57:26 GMT

Midnight Truffle Blizzardand heart-shaped cakes featured in February

Dairy Queen celebrates Valentine's Day and the month of February with two sweet treats: the Midnight Truffle Blizzard Treat as the featured Blizzard of the Month and signature heart shaped DQ cakes.

Available at all Dairy Queen locations nationwide throughout February, the Midnight Truffle Blizzard Treat is a flavorful mix of decadent chocolate truffle pieces blended with rich, dark cocoa fudge and creamy vanilla DQ soft serve.

During February, Dairy Queen also offers custom heart-shaped cakes made with a layer of luscious chocolate soft serve topped with crunchy chocolate cookie pieces and then layered with vanilla soft serve and decorated with creamy icing. The Midnight Truffle Blizzard can be custom made into a cake as an added Valentine's treat.

"Midnight Truffle has become one of our most popular Blizzard flavors, particularly in celebration of the most romantic month of the year," said Michael Keller, chief brand officer for International Dairy Queen, Inc. "The Blizzard is the gold standard in frozen treats and we continually take it to the next level with flavors such as Midnight Truffle."

Dairy Queen began blending simple combinations of candies, cookies, fruits, nuts and DQ soft serve in 1985, to create the signature Blizzard Flavor Treat. Since then, one-of-a-kind flavors such as Strawberry CheeseQuake, Brownie Batter, Turtle Oreo, Banana Cream Pie and Double Fudge Cookie Dough have delighted Dairy Queen fans as featured Blizzards of the Month, a program that began in 2003.

The incredible popularity of the Blizzard brand is what led Dairy Queen to initiate the Blizzard Fan Club in 2005. Today the Fan Club has 2.2 million members. Log on to the Web site at BlizzardFanClub.com.

Technorati Tags: Dairy Queen Blizzards,Valentine's Day gift ideas,Dairy Queen

Shore Tomorrow invites supporters to enjoy an evening of Italian food, wine

Rob Seitzinger Dining News — Fri, 15 Jan 2010 19:56:41 GMT

SOMERS POINT – Local foodies will get to enjoy a decadent Italian celebration of food and wine, and support the Shore Tomorrow Campaign at Shore Memorial Hospital all in one evening when they attend the “Dining and Vining” Winter Wine Dinner at Gregory’s Restaurant in Somers Point on Wednesday, January 27.

Proceeds from the event, the second in a series of three wine dinners being held at Gregory’s, will benefit Shore Tomorrow, a campaign to raise $20 million for the multi-phased $125 million expansion project at Shore Memorial Hospital. The project will include a four-story, 135,000 square-foot surgical pavilion, a 27,000 square-foot medical arts building and a new parking facility.

The event starts at 6 p.m. with a sparkling wine reception, followed by dinner at 6:30 p.m. The five-course meal will be an Italian celebration prepared by Chef Paul Gregory, focusing on the winter traditions of hardy food and red wines. Dan Bivona of Fedway Associates, New Jersey’s largest importer of fine wines, will choose six wines to complement the meal.

Tickets are $65 per person, and include food, wine, tax and tip. Reservations are requested due to the limited number of seats available.

Gregory’s is located at 900 Shore Road. For phone reservations, call 609-927-6665 and leave a message with your contact information. For more information, email Gregory’s at Brutusboy6665@aol.com.

Super Bowl Party Cooking Demonstration at Main Library

Rob Seitzinger Dining News — Fri, 15 Jan 2010 17:08:57 GMT

CAPE MAY COURT HOUSE -- Local chef Mark Kalla will present a cooking demonstration highlighting easy snack recipes to serve at a Super Bowl Party at 1 p.m. on Saturday, Jan. 16 at the Main Branch of the Cape May County Library. The library is located at 30 Mechanic Street in Cape May Court House.

Chef Kalla will demonstrate how to prepare wings, Salsa con Queso, artichoke and cheese dip in addition to other super bowl favorites. You’ll be able to offer your football fans plenty of good food to munch on while cheering for their favorite team! Participants will be invited to sample foods that are prepared.

Chef Kalla was responsible for developing the Avalon Anchorage Marina restaurant and operated and owned The Barrier Island Inn restaurant. Additionally, Kalla went on to be the head chef for the Backyard Restaurant and Fishtails. Currently, Kalla is the Food Service Director of the Avalon Elementary School Cafeteria and teaches culinary instruction to children during the summer.

There is no charge to attend but space is limited; therefore, registration and a valid library card are required. Registration can be done by calling 463-6350 or online at www.cmclibrary.org.

Warm up winter with beer and wine events in Cape May

Rob Seitzinger Dining News — Fri, 15 Jan 2010 17:07:58 GMT

CAPE MAY -- Sip and sample unique flavors and learn about pairings from the experts during the Mad Batter Beer School and Cape May Wine Trail.
New for 2010, the Mad Batter Beer School introduces you to the world of beers, ales, lagers and more. On Sunday, Jan. 17, learn about "Home Brewing" from beer experts at the Mad Batter Restaurant, 19 Jackson St. Each class includes five samples of beer and light refreshments. A bistro menu will also be available at an additional charge. Admission is $25 per person. Classes begin at 2 p.m. The next class is on Sunday, Feb. 14 and the topic is "Pairing Beer and Cheese-A Marriage That Goes Way Back."
Spend the afternoon visiting Cape May County's wineries and sampling the fruits of their labor on the Cape May Wine Trail on Sunday, Jan. 17 from 12 p.m. to 5 p.m. First enjoy lunch at Jackson Mountain Café on the Washington Street Mall, and then take the trolley shuttle to the Cape May Winery, Natali Vineyards, and Hawk Haven Vineyard & Winery, where you'll learn about viniculture and visit the tasting rooms. Admission is $75 per person and includes lunch, wine tastings at each vineyard and a wine tasting glass. Limited event, reserve early! The next Wine Trail will be offered on Sunday, Feb. 21.

Super Bowl Party Cooking Demonstration at Main Library

Jersey Shore Admin — Fri, 08 Jan 2010 18:36:00 GMT

There is no charge to attend but space is limited; therefore, registration and a valid library card are required. Registration can be done by calling 463-6350 or online at www.cmclibrary.org.

SHORE TOMORROW INVITES SUPPORTERS TO ENJOY AN EVENING OF ITALIAN FOOD AND WINE

Rob Seitzinger Dining News — Thu, 07 Jan 2010 17:42:14 GMT

Tickets are $65 per person, and include food, wine, tax and tip. Reservations are requested due to the limited number of seats available.

Court House Wendy’s to become hibachi restaurant

Rob Seitzinger Dining News — Sun, 27 Dec 2009 18:04:02 GMT

A friend of the owner of Momiji, the Japanese hibachi-style and sushi restaurant in Rio Grande that opened late summer in to great success, has said that he will be opening a second restaurant in what used to be the Cape May Court House Wendy’s. Ironically, the restaurant in Rio Grande also opened in what was an old Wendy’s. Because of the huge success of Momiji, I was told that “he said the decisive factor was that the Rio Grande place is so successful, competitors were about to move in, and why not do it himself?” This information came through on Christmas Eve. The Rio Grande opening was delayed, in part, because code officials had never dealt with this type of restaurant, so the opening of the Court House restaurant – and I haven’t been told a target date – should go a little smoother.

There was talk of a Mexican or Tex-Mex place moving in, with some people even saying (more like hoping) that it was going to be the Chipotle chain. I’ll keep you posted as I hear more.

Merry Christmas everyone, and Happy New Year!

Technorati Tags: Chipotle,Momiji,Cape May Court House,Rio Grande,hibachi,Jersey Shore restaurant blog

That’s a real man’s grill!

Rob Seitzinger Dining News — Mon, 21 Dec 2009 18:46:48 GMT

A buddy of mine who loves to grill sent me this, thought I’d share it with you. That’s a grill below…Really!

BBQ RULES
We are about to enter the BBQ season. Therefore it is important to refresh your memory on the etiquette of this sublime outdoor cooking activity. When a man volunteers to do the BBQ the following chain of events are put into motion:
Routine...
(1) The woman buys the food.
(2) The woman makes the salad, prepares the vegetables, and makes dessert.
(3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand.
(4) The woman remains outside the compulsory three meter exclusion zone where the exuberance of testosterone and other manly bonding activities can take place without the interference of the woman.
Here comes the important part:
(5) THE MAN PLACES THE MEAT ON THE GRILL.
More routine...
(6) The woman goes inside to organize the plates and cutlery.
(7) The woman comes out to tell the man that the meat is looking great. He thanks her and asks if she will bring another beer while he flips the meat
Important again:
(8) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN.
More routine...
(9) The woman prepares the plates, salad, bread, utensils, napkins, sauces, and brings them to the table.
(10) After eating, the woman clears the table and does the dishes.
And most important of all:
(11) Everyone PRAISES the MAN and THANKS HIM for his cooking efforts.
(12) The man asks the woman how she enjoyed ' her night off ' and, upon seeing her annoyed reaction, concludes that there's just no pleasing some women.
And that’s when the fight started!

Love the Cook closing in Stone Harbor

Rob Seitzinger Dining News — Thu, 17 Dec 2009 19:57:20 GMT

Love the Cook, a retail shop that sells anything a cook might be interested in – from utensils to gourmet sauces to cookbooks to cookware – is closing its 96th Street location in Stone Harbor next week and won’t be coming back. A store employee reported that information today (Dec. 17) and said she will be going to work for the Cape May location on the Washington Street Mall.

Technorati Tags: Stone Harbor,Love the Cook

Crest Tavern’s ‘Souper’ Christmas is Monday, Dec. 14

Rob Seitzinger Dining News — Thu, 10 Dec 2009 16:31:34 GMT

With cold winter weather approaching, Fitzpatrick's Crest Tavern is again partnering with the United Way of Cape May County to warm up the Christmas season. On Monday, Dec. 14, the Crest's favorite watering hole will be serving a free cup of hot soup to anyone who brings a personal care item to help restock the United Way's First Call for Help food pantry. The pantry is currently in need of diapers in sizes 4, 5, and 6, baby wipes, dish detergent and warm socks. These small gifts will go a long way toward providing comfort throughout the winter to local residents who need them.

"It's a great way for people to celebrate the holiday spirit while giving back to the community, and we are grateful to Tim and Lisa Fitzpatrick for the gift of their ongoing support of the work we do," United Way Executive Director, Suzanne Nardi said.

Santa will be stopping by in the evening after 6 p.m. to enjoy cookies with his youngest fans and to find out if they've been naughty of nice.

The tavern is great place to take a break from holiday shopping and enjoy the spirit of the holidays in the Wildwoods, and the "Souper Christmas Drive" is another great reason to stop by.

Wildwood gets a new diner

Rob Seitzinger Dining News — Tue, 08 Dec 2009 20:53:36 GMT

The Greater Wildwood Chamber of Commerce is proud to announce the Grand Opening of Midtown Diner. The grand opening celebration will take place at 4600 Atlantic Avenue in Wildwood on Wednesday, Dec. 16, with a noon ribbon cutting service.
Greater Wildwood Chamber of Commerce Members, Non-Members, Members of the Press and Community are invited to attend.

Technorati Tags: Wildwood restaurants,Wildwood diner,Jersey Shore restaurant blog

Update on Gourmet Italian Kitchen

Rob Seitzinger Dining News — Thu, 03 Dec 2009 18:09:04 GMT

A couple hours after posting the Gourmet Italian Kitchen blog yesterday, an investigator from Bank of America e-mailed me looking for information about the owner. I couldn’t help the guy out much but the owner is being investigated by the bank for some sort of fraud. Dun-dun-dun! (Why do I have the Law & Order theme song in my head?)

Culinary Students Dish up ‘Breakfast with Santa’ Dec. 12 at Hamilton Mall

Rob Seitzinger Dining News — Thu, 03 Dec 2009 18:05:08 GMT

MAYS LANDING—The Academy of Culinary Arts at Atlantic Cape Community College will sponsor “Breakfast with Santa” at the Hamilton Mall in Mays Landing. The event is planned for Saturday, Dec. 12, in the mall food court.

The chefs and students at the Academy will prepare pancakes, bacon, sausage, muffins and Danish. In addition to meeting Santa, Mrs. Claus and other favorite holiday characters, children can enjoy the magic of award-winning magician Chad Juros.

Breakfast will be served from 8-9:45 a.m. Tickets are $5 a person and can be purchased now at the customer service desk at Hamilton Mall, 4403 Black Horse Pike, Mays Landing, or the day of the event, based on availability. All proceeds benefit the Spread the Magic Foundation, which aims to spread hope and possibility to children battling cancer and their families and supports the Children’s Hospital of Philadelphia.

Gourmet Italian Kitchen has closed its doors

Rob Seitzinger Dining News — Thu, 03 Dec 2009 17:20:48 GMT

The once promising Gourmet Italian Kitchen across from the Wawa on Main Street in Cape May Court House has apparently closed its doors for good. It has been dark for the past couple weeks and a sales rep has told me they shut down. When they first opened about six months ago they were the talk of the area. We have pizza just about every Friday at my house and we quickly became regulars there. Then one day, the employees were different, the service got pretty bad, and the quality of the food went downhill fast. We ordered a pizza and a panzarotti one day and the cheese on the pizza was different, they used to make them thin and crispy and this was thin and soggy, and speaking of soggy, if you lifted up the panzarotti from one end the grease and oil was literally dripping off it. We never ordered from them again.

Thanksgiving by Ronco

Rob Seitzinger Dining News — Wed, 02 Dec 2009 20:27:44 GMT

If you read this blog, then you’re pretty much a foodie, and that means you probably like kitchen gadgets like I do. Of all the gadgets I have (and I have many!), one of the best I ever bought was the rotisserie oven by Ronco. You’ve seen the commercials over the years, I’m sure, but there is no better way to cook a chicken or turkey than this oven. I’ve tried smoking turkey, roasting turkey…I’ve never fried turkey but I did taste one at a food show and it was very good, but I wouldn’t want to deal with all that oil and the fire hazard for once a year. But we use the rotisserie oven about 10-12 times a year for chicken and a couple turkeys. You know the catch phrase, set it and forget it? So true. We cooked a 12-pound turkey on Thanksgiving in a little more than two hours and it always comes out beautifully. Moist inside and a crispy skin on the outside. No basting (it bastes itself while on the spit), no fuss, no mess. If you’ve been on the fence about buying one for yourself or someone for else for Christmas, I can’t recommend it more. The commercials show all kinds of other food being cooked in it, and we’ve tried other things with various degrees of success, but for a whole chicken or turkey, this oven is perfect. I’ve had mine for more than a decade and it just keeps on going like the Energizer bunny! Happy holidays!

Technorati Tags: Ronco,rotiesserie oven,Christmas gifts for foodies

A Blizzard is in the forecast

Rob Seitzinger Dining News — Mon, 23 Nov 2009 19:47:51 GMT

Just in time for the holidays, Dairy Queen brings back its seasonally inspired peppermint Blizzard Flavor Treat, with a cool new name. Candy Cane Chill is the Blizzard of the Month for December.
A classic combination of peppermint candy cane pieces and rich chocolate chunks mixed with creamy DQ soft serve, Candy Cane Chill is available at all participating Dairy Queen and DQ Grill & Chill restaurants nationwide beginning Dec. 1.
"Candy canes are symbolic of the holidays and the flavor profile of mint with chocolate makes Candy Cane Chill a seasonal favorite," said Michael Keller, chief brand officer for International Dairy Queen. "We hope all of our Blizzard fans will share holiday smiles and stories with us during this festive time."
The origin of the candy cane dates back more than 350 years, when candy-makers both professional and amateur began making hard sugar sticks. The original candy was straight and completely white in color, but evolved into the "cane" shape to represent a shepherd's crook. Today, candy canes come in a variety of flavors and colors.
In 1985, Dairy Queen began blending simple combinations of candies, cookies, fruit and nuts with DQ soft serve to create the signature Blizzard Flavor Treat. Since then, one-of-a-kind flavors such as Midnight Truffle, Turtle Oreo, Caramel Waffle Crisp, Brownie Batter, Chocolate Xtreme and Strawberry CheeseQuake have become Blizzards of the Month, a promotion that began in 2003.
The average retail price of the Candy Cane Chill Blizzard is $3.09 for the 12 oz., $3.49 for the 16 oz. and $3.99 for the 21 oz. Many Blizzard flavors, including Candy Cane Chill, can be made into cakes, perfect for holiday parties and celebrating birthdays. The average price of a Blizzard cake is $21.49 for the eight-inch and $23.69 for the 10-inch.
For more information about Dairy Queen, visit www.DairyQueen.com.

Technorati Tags: Dairy Queen,Dairy Queen Blizzards