Majorie Amon photo Chefs right to left: Tim Olivett (The Plantation), Nick Frungillo (Daddy O Hotel & Restaurant), Jimmy Maugeri (Surf City Hotel), Rich Schobel (Black Whale Bar and Fish House), Allan Menegus (Buckalews Restaurant & Tavern), Dan Stragapede (LaSpiaggia Restaurant), Ray Hughes (Raimondo’s), Dru Scheidell (The Boat House), Bob Shannon (Tuckers), Kevin Carscadden (L’Assiette), Richard Diemer (Gables), Corey Kurica (Bayberry Inn), Christopher Sanchez (Black Eyed Susan’s Cafe), Howard Effron (Kubel’s and Kubel’s Too)
A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger’s end. — Walter Savage Landor Under The Sea, Page 96