Grilling brings out the briny goodness of local oysters

Intro By Pam George
From the September 2020 issue

august2020-recipe

Ed Hale was a marine science student at Stockton University — located about a half-hour from Atlantic City — when he took a keen interest in oysters.

“Oyster reefs are highly productive estuarine environments that host high concentrations of fish with high diversity,” says the Ashland, N.J., native. “So, enhancing oyster populations through reef-building and studying oyster recruitment became a research interest of mine.”

 

 

Corn on the cob, a coastal summer staple, takes a Latin spin

Intro By Pam George
From the August 2020 issue

august2020-recipe

At this time of year, no coastal meal is complete without the culinary symbol of summer: corn on the cob. But there’s more than one way to prepare this sweet, crunchy veggie. Just ask Lewes native Ryan Cunningham, the executive chef at The Clubhouse at Baywood in Millsboro.

Cunningham puts a local twist on elote, a popular food sold by Mexican street vendors. You may have spotted the dish on menus in Latin restaurants. But “street corn” has also gone mainstream. Its appearance in American restaurants has increased by more than 110 percent since 2016, according to Datassential, a market research firm.

 

Asian-inspired pork is ideal for grilling

Intro By Pam George
From the July 2020 issue

july2020-recipe

Nick Carr learned to cook by the time he was 10. “I was raised in a single-parent household, and in my house the rule was that if I didn’t like what Dad made for dinner, I could either make my own or go hungry,” says the Sussex County native.

While growing up at the beach, Carr also realized that being handy with a spatula or a cocktail shaker would guarantee him a job. “I already knew a little about cooking — and had at least some natural talent for it — so the choice was easy,” says Carr, who learned the basics of “old school cooking” from his grandmother.

He became adept at preparing fish after stints at Jake’s Seafood, Jerry’s Seafood and Fins Hospitality Group. But Carr is no one-trick chef. At Big Oyster Brewery, where he’s now the head chef, he works with a variety of proteins.