Pan Roasted Chicken with Winter Vegetables and Rosemary Sauce

Cape Cod Executive Chef Jeremiah Reardon has worked on Cape Cod for many years. Chef Reardon is a graduate of the French Culinary Institute. Besides his work on the Cape, he has also worked at Wolfgang Puck’s Postrio in San … Continue reading

Cape Cod Bouley

In the book “Sand in their Shoes” by Edith & Frank Shay, Cape Cod restaurants were compared to restaurants in France serving Bouillabaisse.  The French restaurants served Bouillabaisse with the heads of  fish staring up at you from the bowl.  … Continue reading

Portuguese Style Little Necks Tomatoes Chorizo Over Linguine

       For 33 years, Bob Silva worked with International Packaging in Pawtucket, Rhode Island, ultimately as Corporate Vice President heading up the International Accessories Division. In 1992, Bob and his wife purchased their home in Hyannis Port where, every weekend after … Continue reading

Prince Edward Mussels in Pernod Infusion Broth

                                    Prince Edward Mussels in Pernod Infusion Broth A recipe for Prince Edward Mussels in Pernod Infusion Broth from Chef/Owner Susan Connors of Pisces Restaurant and Bar in Chatham. This recipe serves 1-2 people Ingredients 15 mussels scrubbed and debearded … Continue reading