Our Stories :  Food & Wine

Introducing Pizza in the Boiler Room

Introducing Pizza in the Boiler Room

Congress Hall’s Boiler Room has been the epicenter of night life for Cape Resorts since its debut at the reopening party in 2002. Originally the boiler room, bakery and laundry of the hotel, relics of the past are still on display including the old stone rubble walls, made of ballast stone, the front of...

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The Garden State

The Garden State

On a typical morning in Cape May, vacationers lazily roll out of bed. The smell of bacon fills the air from local restaurants.  The beach quickly fills up with brightly colored umbrellas. Just two miles away at Beach Plum Farm, produce is being harvested and Berkshire pigs are enjoying a hearty breakfas...

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The Blue Plate Special

The Blue Plate Special

           As the summer has come to a close, it’s hard not to feel a little blue. Especially when the sky continues to be an unbelievably beautiful and clear reflection of the ocean’s cerulean shade. Our mascot, Blue the Pig continues to strut his Tiffany hued paws around the Cape Resorts Campus. And n...

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Hail to Kale

Hail to Kale

Superfood and Ideal Quick Bite

There is a warm breeze passing on the veranda. The rocking chairs face the perfect view of an early summer morning in Cape May. Delicious varieties of freshly squeezed juice are ready to enjoy...

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Cilantro a.k.a. Coriander

Cilantro a.k.a. Coriander

From Beach Plum Farm

Through the hot and humid days of this summer, the greenhouse at Beach Plum Farm has protected the cooler weather plants in the heat of the scorching sun. In the winter time, the greenhouse se...

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In praise of…the Meat Board

In praise of…the Meat Board

Ebbitt Room chef Anthony Micari designed his meat board with a summer evening in mind.  "It's the perfect dish to share with friend at the bar or on the front porch, especially with a sea breeze and a punchy glass of wine," he said.  Originally intended as a way to preserve meats in the days before refr...

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Love Thy Pig

Love Thy Pig

A Special Kind of Animal

Although the pig has always reigned supreme in the chef’s world – owing to its varied and wonderful applications, says Ebbitt Room Executive Chef Anthony Micari – it fell out of favor during t...

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A Chat with Jimmy Burton

A Chat with Jimmy Burton

Rusty Nail Executive Chef

Has cooking always been a part of your life?I grew up watching my grandmother, Helen Dickerson, who cooked at the Chalfonte Hotel’s kitchen for 60 years. Some of my fondest memories are of her...

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