Vibrant fall soup is packed with veggies

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From the October 2022 issue

recipe-october-2022

Patty Jacobs loves to live near the coast. 

She grew up in Linwood, N.J., a bedroom community outside Atlantic City. She’s also lived in three Florida seaside areas — Key West, Key Largo and West Fort Lauderdale — as well as Sonoma County, Calif. She moved to Delaware after meeting her husband, Ted, who owned a beach home in the Oak Orchard area.

Jacobs also never strayed far from hospitality. Her mother, whose family was in the industry, owned a restaurant at the Mays Landing Country Club in New Jersey. “I was raised in the business,” Jacobs says. “When I was probably 8 years old, I stood on a milk crate and sliced vegetables.”

Meatballs and other tasty toppings elevate this crusty creation

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From the September 2022 issue

recipe-september-2022

When Barry Fleischmann and Mindy Fisher decided to cohabitate, they started fresh and moved from Baltimore to the beach. “Great quality of life, great cost of living,” Fleischmann says of their choice. “We moved in January 2022 and haven’t looked back.”

With their beach home under construction, the partners debated about continuing their meal-delivery service, Scratch Mill Kitchen, in Baltimore. “We decided if we were going to move here and ‘do’ here, we would move here and do it now,” says the chef. “So, we rented a house with storage for all our stuff.”

Charcuterie is a little salty, a little sweet and always impressive

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From the August 2022 issue

recipe-august-2022

When Jenna Bullock was a child, her parents served cheese with all the complementary accoutrements at family gatherings. 

“It was a staple appetizer,” recalls Bullock, who grew up in Brick Township, N.J., about a 10-minute drive from the coast. 

Today, cheese, meat and fruit are the tools of her trade. In October 2020, Bullock started First State Charcuterie, which delivers “grazing boxes” door-to-door throughout Sussex County and Maryland’s Eastern Shore. She quit her human-resources job six months later to concentrate on the business full time.

“The beach area is ideal,” says Bullock, whose products are also available in The Coffee House Powered by Schell Brothers in Rehoboth and Delmarva Dry Goods in Bethany Beach. Customers typically order for a day at the beach, a sunset date night or a day boating, she explains. Beach picnic companies include her charcuterie in the packages they provide.

Technically speaking, charcuterie is a branch of French cooking devoted to meats, such as cured sausages. But on restaurant menus — and in most Americans’ minds — it’s a pleasing arrangement of spicy or salty meats, fruits, cheese and pickled items. 

While you might not be ready for the pros’ pepperoni roses and strawberry stars, you can create a sophisticated snack. A good “board” combines color, style, texture and dimension. As for ingredients, remember the essential elements: cheese, meat, savory, sweet and grains. “By incorporating these elements, you will have a well-balanced charcuterie board with endless pairing options to give guests the ultimate grazing experience,” Bullock says.

The amount of each ingredient is flexible depending on your preference.