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May 30, 2003     Cape Gazette
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May 30, 2003

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CAPE GAZETTE, Friday, May 30 -June 5r2003.77 Celebrity chef cooking up new venture Building on the success of his cookbook and public television series featuring Chesapeake Bay cooking, Baltimore restaurateur and chef John Shields has em- barked on a venture that will spotlight the seafood-oriented cuisine of the nation's abundant coastal regions. "Coastal Cooking in America with John Shields," currently in production, recently signed its first national sponsor, Baltimore- based Phillips Foods, The new television series will debut on public televisions sta- tions nationwide in fall 2004 and will coin- cide with the publication by Broadway Books/Random House of a companion cookbook by the same name. "I am delighted to be working with Phillips. I consider their seafood products to be the best on the market today, and I have always been impressed by their con- tern for the coastal environment," said Shields. Similar in nature to his earlier series and companion book, "Chesapeake Bay Cook- ing with John Shields," the new series will feature the treasured recipes and local lore of some of America's most captivating wa- terfront communities, including the rugged Maine coast, colorful Key West, genteel Charleston and Savannah, the Hawaiian tropics, and northern California's lush coastal wine country. Shields will visit more than two dozen coastal communities to sample the food- stuffs, confab w.ith local cooks and gather native recipes. In his signature warm and folksy style, he will invite the viewer into the kitchens - and the lives - of the people he encounters. Shields is an acclaimed chef and food journalist who specializes in regional American cuisine. The author of three award-winning cookbooks about Chesa- peake Bay cooking, Shields owns and oper- ates Gertrude's Restaurant, located in the Baltimore Museum of Art. The restaurant, named for Shields' grandmother, has been acclaimed by such publications as Cond Nast "Travel & Leisure", "Travel" maga- zine and "The Washington Post". TIDEWATER BBQ CHICKEN Barbecue Sauce Celebrity chef John Shields has penned the companion cookbook to his public television series, "Chesapeake Bay Cooking.  2 C ketchup - 2/3 C apple cider vinegar 4 T brown sugar 1 T dry mustard 2 t crab seasoning I t minced garlic 1 T. Worcestershire sauce 2 T prepared horseradish 2 frying chickens (3 to 4 pounds each), cut into pieces Vegetable oil for brushing chicken Chesapeake seasoning Combine all the barbecue ingredients in a small pot. Simmer over a low heat for 10 minutes. Remove from heat. Place chicken in a roasting pan and lightly brush pieces with oil. Sprinkle generously with Chesa- peake seasoning and pepper to taste. Oven Method: Preheat oven to 400 degrees F. Bake chicken in the oven for about 45 minutes. Baste the chicken with the pan juices dur- ing the first 35 minutes. Lightly baste it Continued on page 78 Chez La Mer high on the list for evening visits. I have two themes developed for you this week and I hope there will be enough room to explore them fully in my allotted space. Let me get the worst off my chest first. I have always been a large supporter of the "Wine Spectator" (WS) and its wine rating program. Marvin Shanken, the pub- lisher, has done wonders to raise wine con- sciousness in the USA and his philanthrop- ic efforts are legend. I have attended many of his tasting shows in New York and San Francisco and read him faithfully for years. I will even admit to having stolen several great ideas and maybe some mild plagiarism from WS over the years. though I am compelled to say, my larceny was nothing compared to that of our es- teemed Senator Biden or that reporter hired and fired by the "New York Times". Well, this year's Top Hundred list was one toke over the line, I'm sad to say. The No. 1 wir on the list was a little, throw- away, blended, $12 Chateauneuf du Pape blended by M. Guigal, one of the preemi- nent wine makers of our time. Now M. Guigal has made as many really fine wines as a bullfrog named Jeremiah and more, and maybe this was one of those lifetime achievement awards. While the wine is well crafted, to place it above the other Continued on page 79: I Well, all I could do was critique Beebe's food. All I can do is focus on food. Their cream o'f mush- room soup was good. Their string beans were fit for , (welt, fill in the blank). Their chicken was in worse shape than I was. The chicken at Beebe reminded me of my friend Pinkie who has 18 Sealys (as in Prudence), a toad and a parrot. She got really angry at her parrot one day and threw him in the freezer. After 15 min- utes, she pulled him out. The par- rot said, "I'm sorry. I know I was really bad and I'll never do it again. But could you please tell me what the hell the chicken did?" Beebe's box cereal was excellent and my seagulls enjoyed it. Home it went in my hospitality bag and was sprinkled in the front yard. Meanwhile, Amber, our terrific golden, is at a special vet in Gaithersburg, Md. While I am having CNNs and all sorts of spe- cial tests at Beebe, Amber is in a whirlpool in Gaithersburg with acupuncture on the side. I bet her meals are better than mine. But hey, we Grahams know how to have fun. Amber entered our lives via the Customs Department. She was supposed to be a drug dog at air- ports but she had an aversion to helicopters, so she became a beach dog. Mother said the other night, "Bush is an idiot. He doesn't know what he is doing." I said, "Mother, I am not talking about the President of the United States; Continued on page 80 Well, it was an interesting week at the Graham household. I am minding my own business. I, of course cooked one of my superb dinners because I focus on food and make fabulous dinners every night. If you believe that I have a bridge I can sell you. I think we had shrimp, but I really can't tell you. I was sitting in the kitchen talk- ing to my mother who was in the living room and the next thing I knew I was in the emergency room at Beebe in a supply closet. No, it was not my cooking. Appar- ently I had an allergic reaction to some medication I was taking. I was lying on a gumey and had an MRI, a spinal, a CAT scan, blood work and maybe a C-Span and an HBO. I could have taken all the Anne Graham bedpans I needed for Christmas presents out of this supply room where they had left me, but I had not received my courtesy bag yet. FOCUS ON FOOD So I am lying in my room and I want to go home, but they won't let me. I ask a nurse why I have a green leaf on my door. She said it w because I was a candidate for falling. I thought, "No, not with this IV; I can't even move." My bifocals, which have a spe- cial line so no one can tell I am wearing bifocals, did not work, so I could not read and you can just watch so much of CNN to see how many people died, particular- ly when you are on death row. My favorite CNN story was about the woman who died in a bathroom in Turkey. She was making a bomb. They said she died because the bomb went off in an "untimely event." Excuse me, but when is a timely event for a bomb to ex- plode? A harrowing experience at Beebe puts the focus on food