From burgers to steaks — savoring October at the shore
There’s a rhythm to cooking at the shore. On summer evenings, yards and decks are filled with guests milling about with their hosts at the grill. Burgers are piled onto buns, hot dogs are pulled off the flames and tucked into rolls, corn on the cob steams in foil and...
il Verdi still setting the culinary bar at Tropicana
The Casino File From ownership to expansion to operational policies, Tropicana Atlantic City has undergone countless changes in its 44-year existence. But there has been one constant through the decades: il Verdi, the high-end Italian dining room that is older than...
The language of wine: Part 3
Drink Up! In the last few articles, I’ve attempted to bring clarity to terms used in the language of wine. I’ll conclude this discussion by diving into terms used to describe the aroma, taste, and feel of the wines we enjoy. “Mouthfeel” describes the overall tactile...
Flipping the page to cool-season vegetables
Just as the last tomatoes and zucchini ripen on the vines, we open a new chapter in our gardening journey and flip the page to cool-season vegetables. Though October started with ideal weather, we have to admit that, eventually, fall temperatures will prevail....
Chef Jason Hanin Named Finalist for 2025 Chef of the Year by New Jersey Restaurant & Hospitality Association
The Executive Chef at The Ebbitt Room in Cape May Sets a Standard for Excellence in the Industry The New Jersey Restaurant & Hospitality Association (NJRHA) has officially announced Executive Chef Jason Hanin as a finalist for its prestigious 2025 Chef of the...
