Fall Apple Brie Soup

Cape Cod Chef Bobby Gold’s recipe for Fall Apple Brie Soup will make you want to make it year round. Although it is perfect for one of those crisp autumn days. Here is Chef Gold’s answer to what to make … Continue reading

Chef Doug Ramler Crispy Oysters with Avocado & Pickled Banana Peppers

Chef Douglas Ramler and his wife Jennifer are owners of the Cape Sea Grille in Harwich.  Chef Ramler has built the foundation of the Cape Sea Grille on local seafood, the finest meats, and the freshest seasonal ingredients. Chef  Ramler … Continue reading

Mussels in Pernod Infusion Broth

The 1970’s began the first cultivation of mussels in North America.  Today over 21 million pounds of mussels are farmed throughout North America. Mussel farming can be found in the U.S. in California, Washington, Maine and Prince Edward Island, Canada. … Continue reading

Cape Cod’s German Chocolate Caramel Pie

Did you ever wonder who made the first German Chocolate Cake? Well before we answer that question we have to discuss who first introduced chocolate to the Colonies. John Hannon and James Baker started to produce the first chocolate products … Continue reading

Seared Scallop Salad

The Atlantic sea scallop is the largest concentration of sea scallops in the world.  Once prevalent from Cape Cod to Long Island, bay scallops today are largely unique to wild scallop beds still found off of Chatham, Wellfleet, Martha’s  Vineyard … Continue reading

Celebrate St. Patrick’s Day with Breadan Eireann

Celebrate St. Patrick’s Day on Cape Cod with a recipe from Chef Chris Lynch. He recommends preparing Breadan Eireann, a delicious combination of seafood, mashed potatoes, mushrooms and onions.  After you prepare this delicious meal for your guests they might … Continue reading

A Cape Cod Classic: Baked Crab, Lobster and Artichoke Dip

A few years ago, Executive Chef Jeff White gave us his recipe for Baked Crab, Lobster and Artichoke Dip. Year after year, our Blog followers have made this recipe one of the most popular of all the hors d’oeuvre recipes found … Continue reading

Classic Salmon Gravlax

Although the Red Pheasant restaurant is gone, many of Chef Bill Atwood’s fabulous recipes still survive in our archives.  This recipe for Salmon Gravlax never stopped being a best seller in the restaurant.  It’s a great recipe for holiday entertaining! … Continue reading