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exit zero<br />
fall <strong>2020</strong> • $7.95
Contents<br />
nature 6<br />
Why the dreaded Lanternfly has to die.<br />
what’s cooking 10<br />
Clean eating with Michael Schultz.<br />
the ultimate food & drink chart 16<br />
How to eat your way through Cape May!<br />
pouring it on 24<br />
Talia Piacentine McCullen from Oyster Bay.<br />
history 30<br />
Questions about the great fires of Cape May.<br />
beach life 36<br />
How to properly suit up for the waves.<br />
the ultimate cape may bargain 42<br />
Spend $10 and save $400 while having an absolute blast!<br />
full of beans 48<br />
Where to enjoy the best coffees in Cape May.<br />
finding harmony 56<br />
Fisherman-musician Johnny Miller.<br />
perfect pumpkins 66<br />
Where to find them, how to enjoy them.<br />
shopping 80<br />
Must-haves from the stores of Cape May.<br />
the trolley guide 91<br />
From ghosts to Santa... it’s all here!<br />
real estate 92<br />
The island boom keeps on rolling.<br />
featured property 94<br />
A charming B&B in the Historic District.<br />
interior design 96<br />
Creating the ultimate beach retreat.<br />
picture of the month 104<br />
By Aleksey Moryakov.<br />
COVER PHOTO JON BILOUS
About Us<br />
editor, publisher & designer<br />
Jack Wright<br />
jack@exitzero.com<br />
general manager<br />
Cathrine O’Brien<br />
cathrine@exitzero.com<br />
digital media manager<br />
Kayla Jordan<br />
kayla@exitzero.com<br />
content manager<br />
Nicole James<br />
nicole@exitzero.com<br />
contributing editor<br />
Diane Stopyra<br />
diane@exitzero.com<br />
Serving Lunch & Dinner Daily<br />
historical editor<br />
Ben Miller<br />
contributing photographers<br />
Suzanne Kulperger, Aleksey Moryakov,<br />
Jessica Orlowicz, Charles Riter<br />
contributing writers<br />
Bill Barlow, Catherine Dugan, David Gray,<br />
Terry O’Brien, Tom Sims, Susan Tischler<br />
Published by Exit Zero, 110 Sunset Boulevard, Cape May, NJ 08204<br />
Telephone: 609-770-8479 E-mail: info@exitzero.com<br />
Website and online store: exitzero.com<br />
printed in the usa<br />
Enjoy Outdoor Dining<br />
(609) 884-9119<br />
322 Washington Street Mall, Cape May<br />
tishasfinedining.com<br />
exit zero 2 fall
BRAVE NEW WORLD<br />
TAKE-OUT | DELIVERY | OUTDOOR PICNIC SEATING<br />
BEAUTIFUL SUNSETS<br />
Kitchen Open<br />
Daily 4-9pm<br />
(Sat 3-9pm)<br />
LUCKY BONES<br />
Backwater Grille<br />
1200 Route 109 South<br />
609-884-TOGO<br />
Order online at luckybones.com<br />
exit zero 3 fall
a cape may moment<br />
A flag-raising ceremony at deSatnick Real Estate on September 12. aleksey moryakov<br />
Fabulous Food & Cool Cocktails in a Lovely Outdoor Setting!<br />
HAPPY HOUR<br />
Daily from 3-6pm<br />
& All Day Sunday!<br />
LUNCH & DINNER DAILY<br />
Kitchen Hours<br />
11:30am-10pm<br />
3729 BAYSHORE ROAD, NORTH CAPE MAY | (609) 889-7000 | 5WESTPUB.COM<br />
exit zero 4 fall
CAPE MAY’S PREMIER OCEANFRONT<br />
WEDDING & EVENT VENUE<br />
Four Exquisite Ballrooms ~ Indoor, Outdoor & Beach Ceremonies<br />
Rehearsal Dinners ~ Breathtaking Receptions ~ Guest Accommodations<br />
Contact Katlyn Mogavero, Certified & Award Winning Wedding Planner<br />
katlynm@grandcapemay.com or 609.884.5611 ext. 519<br />
1045 Beach Avenue, Cape May, NJ 08204<br />
GrandHotelCapeMay.com<br />
exit zero 5 fall
Nature / by tom johnson<br />
This ‘Fly’ Must Die<br />
Nature is in a remarkable state of flux due<br />
to a complex network of factors, including<br />
a changing climate. Sometimes you don’t<br />
have to look very closely because change<br />
in the natural world is so obvious. This is<br />
particularly true right now in eastern Pennsylvania and<br />
central New Jersey, where a remarkable insect is making<br />
waves and expanding its turf. Brace yourselves for the<br />
dreaded Spotted Lanternfly!<br />
It actually isn’t a fly at all, but a different type of insect<br />
called a planthopper, native to parts of China, Taiwan<br />
and Vietnam. Adults are about an inch long and are recognized<br />
by the striking color pattern of their two sets of<br />
wings —the forewings are tan with black spots, while the<br />
hindwings form a red, white and black flag. This pest feeds<br />
on the sap of tree trunks and branches, including fruit<br />
trees like grapes and stonefruit, eventually weakening<br />
and killing trees. The lanternfly is remarkably resilient, and<br />
when accidentally introduced to locations that lack natural<br />
predators or other control measures, it runs rampant.<br />
The bug was first discovered here in September, 2014 in<br />
Berks County, Pennsylvania. Since then, much of southeastern<br />
Pennsylvania has been overtaken by swarms of<br />
lanternflies. Recently, they’ve crossed the Delaware River<br />
and have become abundant in central New Jersey.<br />
Although lanternflies haven’t yet become common in<br />
Cape May, signs point to their imminent arrival. They’re<br />
relatively weak fliers but are talented hitchhikers, so if you<br />
are traveling to Cape May from central Jersey or the Philadelphia<br />
area, please inspect your vehicle and make sure<br />
you don’t have any extra passengers hanging on before<br />
you drive to the shore.<br />
It’s important to eradicate these pests before they<br />
exit zero 6 fall<br />
This Spotted<br />
Lanternfly is<br />
the first one the<br />
author has seen<br />
in South Jersey.<br />
This bad bug was<br />
along the wildlife<br />
drive at Edwin B.<br />
Forsythe National<br />
Wildlife Refuge<br />
near Absecon, and<br />
probably hitched<br />
a ride to the shore<br />
on a vehicle from<br />
Pennsylvania or<br />
central New Jersey.<br />
tom johnson
GOOD PUB FOOD IN COOL CAPE MAY!<br />
A classic since 1926<br />
Est. 2014<br />
A new Irish<br />
classic!<br />
ON THE MALL<br />
(609) 884-3459<br />
“Best clam chowder and<br />
lobster roll in New Jersey.”<br />
- TripAdvisor<br />
ON THE MALL<br />
(609) 770-8559<br />
“Everything we sampled was right on -<br />
from wings to onion rings.<br />
Exactly what we were<br />
looking for!”<br />
- TripAdvisor<br />
Check our Facebook pages<br />
for live entertainment!<br />
exit zero 7 fall
spread further, so if you find one, make sure to squash it —<br />
and since Cape May is outside the quarantine zone, report<br />
it to the NJ State Department of Agriculture by emailing<br />
slf-plantindustry@ag.nj.gov or calling 609-406-6943.<br />
Beyond the important step of reporting any lanternfly<br />
sightings, the spread can be tracked using a free website<br />
and app called iNaturalist, an amazing tool for anyone<br />
interested in nature. The app can open up a new world of<br />
nature discovery. By taking photos of any living thing you<br />
run into, then uploading those photos to iNaturalist, your<br />
photo will be scanned and analyzed by sophisticated software.<br />
Most of the time when I snap a photo of a plant or<br />
insect, the iNaturalist app can identify the subject immediately,<br />
or at least suggest a few options. If the software isn’t<br />
able to identify your photo’s subject, you get to tap into<br />
the amazing online community of professional scientists<br />
and amateur naturalists that will use their knowledge and<br />
expertise to help you to identify your sighting – it’s pretty<br />
fun to see how fast iNaturalist can help you place a name<br />
to that previously unknown critter or plant.<br />
During the pandemic, I’ve spent much more time than<br />
normal around my yard and I’ve run into plenty of unfamiliar<br />
plants and insects. Multiple times a week, I turn<br />
to iNaturalist to help me identify new sightings. When I<br />
was surprised recently by a large Southern Black Widow<br />
spider lurking in my mailbox, my first move was to snap a<br />
photo so I could add a record to the local iNaturalist map<br />
for this striking (and venomous!) species!<br />
The naturalist community in Cape May has embraced<br />
Sometimes, the<br />
pursuit of unusual<br />
insects leads to<br />
odd encounters.<br />
This huge Eastern<br />
Hercules Beetle, a<br />
rarity in Cape May,<br />
decided to take a<br />
stroll up the side<br />
of naturalist Sam<br />
Galick’s face one<br />
evening while he was<br />
cataloging insects<br />
with friends.<br />
tom johnson<br />
exit zero 8 fall<br />
iNaturalist, but another citizen science project has been<br />
around even longer than iNat, and is even more popular<br />
in the local area due to Cape May’s longstanding fame as<br />
one of the world’s great bird migration hotspots. Let me<br />
introduce you to eBird, an online network of user-generated<br />
sightings that collects millions of bird observations<br />
each year from all over the globe.<br />
Dedicated Cape May birders use eBird to catalog<br />
morning bird walks at Higbee Beach, day-long stands on<br />
the hawkwatch at Cape May Point State Park, and even<br />
that time a big flock of Fish Crows flew over the drive-thru<br />
at the Starbucks in Rio Grande. It’s amazing to be able to<br />
go to eBird.org, search for a bird like Cape May Warbler<br />
and then see not only the best spots on the map to see<br />
one but also a calendar that shows the best times of year<br />
to search for them locally. Many local birders use eBird<br />
every day to record their sightings and to archive photos,<br />
so if you want the most recent, high-quality information<br />
about what kind of birds are around Cape May right now,<br />
eBird is the place to go.<br />
So, if you have the slightest interest in what’s going on<br />
in the natural world, I strongly encourage you to check out<br />
eBird and iNaturalist — these resources will enrich your<br />
time outdoors, help you learn something new and exciting,<br />
and allow you to contribute to our growing understanding<br />
of the planet around us, which is more important than<br />
ever.<br />
Oh, and if you see a Spotted Lanternfly, please squash<br />
it — it really is the right thing to do!
exit zero 9 fall
What’s Cooking / plant-based enthusiast michael schultz<br />
Clean Living<br />
Michael Schultz cut his culinary teeth in<br />
Cape May before carving out a career that<br />
took him from Philadelphia to New York<br />
to Hollywood. As he gears up for a major<br />
role in a new eco-resort, he stopped in his<br />
hometown for a summer layover. Here, he<br />
dishes the details on how to enjoy a plantbased<br />
diet and cooking at Beach Plum Farm.<br />
interview by nicole james<br />
photography by aleksey moryakov<br />
When did you first discover your passion for the<br />
culinary arts? I was 14 when I started at the Lobster<br />
House — a rite of passage in this area. I was a bus boy, but<br />
I wanted to cook. I eventually bothered the executive chef<br />
enough to where he grabbed me and said I was with him<br />
one night. I had to cook fried shrimp, French fries and crab<br />
cakes — I didn’t make a mistake all night. At the end of the<br />
night, this older cook who wanted nothing to do with me<br />
gave me a list on how to clean the fryers — I was afraid<br />
to ask him any questions and I didn’t understand that<br />
you had to turn them off. I emptied the grease, started<br />
cleaning and my arm hair was burning, but I just thought<br />
this was how they do it. I pressed the button to push all<br />
the grease back in and it exploded, creating this fireball<br />
— singed my eyebrows and the top of my hair. The chef<br />
came running down, he looked at me — I can only imagine<br />
the deer in headlight look I had. He said, “Welcome to the<br />
restaurant business.” I was hooked — if I survived that, it<br />
was peaches and cream cheese from there.<br />
exit zero 10 fall<br />
Chef Michael<br />
Schultz was a major<br />
carnivore, but has<br />
now been vegan<br />
for five years.<br />
“Legumes, beans,<br />
lentils — they are<br />
packed with protein<br />
that your body<br />
absorbs better than<br />
meat,” he says.<br />
“It gets into your<br />
system a lot faster<br />
and cleaner.”
Did you attend culinary school? I went into the navy as<br />
a search-and-rescue swimmer and was injured jumping<br />
out of a helicopter. I didn’t want a desk job, so I got out<br />
and started to cook again. This was right around 1995<br />
when becoming a chef was something you could really go<br />
after. I had an in with one of the best chefs in Philadelphia<br />
who took me under his wing. He was opening a hotel in<br />
Rittenhouse Square and the timing couldn’t have been<br />
better. He was a classically French-trained chef, very hard,<br />
strict and took no mercy on me, which was good. From<br />
there, he sent me to work with one of the best chefs in<br />
the world, Georges Perrier of Le Bec-Fin. It was an eyeopening<br />
experience to be at that level of cuisine. I studied<br />
every cookbook I could get my hands on. I would be up<br />
until 4 o’clock in the morning reading and it came naturally<br />
to me. I found something that struck a chord with me and<br />
took advantage of every opportunity I had.<br />
Have you ever owned your own restaurant? I moved<br />
down to Key West in 2009 and opened my first restaurant,<br />
Fin, on Duval Street. That’s when I really started to get into<br />
sustainability and nature because there’s a lot of it going<br />
on down there. I sold Fin in 2012 when I partnered with a<br />
good friend, Pat Croce, as director of operations for his<br />
restaurant group, Pat Croce & Co.<br />
You’ve had an interesting career — what opportunity<br />
stands out most? I was working in a restaurant in<br />
Philadelphia and was approached by Stephen Starr,<br />
owner of Starr Restaurants Group, about an opportunity<br />
to be chef for the motion picture company Blinding Edge<br />
Pictures, owned by M. Night Shyamalan. I didn’t know<br />
who he was but this was when he was the golden boy of<br />
movies and finishing up Signs. He bought this beautiful<br />
200-acre farm in the suburbs of Philadelphia for his<br />
offices. He wanted a chef and I went out and put together<br />
a 21-course lunch for him and his executives. I killed myself<br />
over it but knocked it out of the park and had so much<br />
fun. He hired me on the spot and I spent eight years with<br />
him. It was breathtaking — I had never been exposed to<br />
anything like this before and I took advantage of it.<br />
exit zero 11 fall<br />
Some of the<br />
imaginative dishes<br />
created by chef<br />
Michael at Beach<br />
Plum Farm included<br />
beet tartare,<br />
chai charcoal<br />
cinnamon roll,<br />
pumpkin carbonara,<br />
driftwood-grilled<br />
mushroom and<br />
autumn squash<br />
fritter and winesap<br />
apple
Were you able to take advantage of other opportunities<br />
during those eight years? I had a lot of downtime when<br />
they traveled to LA to do final mixes on movies. I would<br />
use that time to work at these great restaurants around<br />
the country. I went to Chicago, Napa Valley, Colorado,<br />
New York and Charleston — I kept going and learning.<br />
Night loved it because he knew I was coming back with<br />
all these great ideas and it was better for what we were<br />
doing there. We had an incredible landscape team that<br />
would work with us and we’d give them a wish list of what<br />
we wanted to grow every year and it was all organic. We<br />
made our own soil on the property, our own compost,<br />
everything. We had people coming through all the time —<br />
not just actors but local sports figures. He was a big Sixers<br />
fan so that’s where I met Pat Croce who became a good<br />
friend.<br />
What sticks with you from working for M. Night<br />
Shyamalan? It gave me the complete creative control and<br />
freedom to not only learn but we did so many different<br />
parties and themes. His family is from India and I learned<br />
about spices and Indian cuisine and Pan Asian. I was<br />
classically French trained, so this was completely different<br />
and then working with vegetables, vegetarians, and vegans<br />
— I was never exposed to that. It was incredible.<br />
As a chef, you are very focused on plant-based<br />
ingredients and sustainability — when did you first shift<br />
gears? It was later in life, but I’ve always been an ocean<br />
and nature lover. When I moved down to Key West I was<br />
doing a lot of charity work and events with Reef, Save the<br />
Turtles — great organizations focused on sustainability,<br />
protecting sea life and animals. I spent a lot of time with<br />
these guys and hearing them talk opened my mind. More<br />
importantly, I got to see first-hand what’s happening<br />
with climate change. I saw these ecosystems crumble, I<br />
Quick Hits<br />
Personal favorite<br />
dish you’ve made?<br />
Pasta with red<br />
sauce — I make the<br />
best marinara, all<br />
from scratch with<br />
Jersey tomatoes.<br />
Most popular dish<br />
you’ve ever made?<br />
I had my restaurant<br />
Fin in Key West<br />
and I made an<br />
edible organic<br />
island. The sand<br />
was made from<br />
dried bananas and<br />
pistachios. There<br />
were hearts of<br />
palm filled with a<br />
coconut fluid gel,<br />
mangos, blueberry<br />
sous vide and baby<br />
flowers.<br />
Drink of choice?<br />
Red wine — big<br />
Knife and Fork<br />
cabernets.<br />
Favorite footwear<br />
for chef work?<br />
Always sneakers. I<br />
can’t do the clogs<br />
— I run too fast.<br />
watched coral reefs bleach and crumble right in front of<br />
my eyes. It was heartbreaking. That was when I started to<br />
pivot and change not only myself, but what I do for a living<br />
to touch more people. It’s been hard because it can be<br />
a tough sell — there’s always skeptics, but there’s nothing<br />
wrong with being healthier and happier and that’s what<br />
I’m trying to make people see through my work as a chef. I<br />
want to do my part to leave the world a better place than<br />
when I found it.<br />
Is this a huge change from your lifestyle growing up?<br />
I was a huge meat eater — I haven’t always been like this<br />
and I’ve seen the difference in myself. I was 240 pounds,<br />
really into weightlifting and eating a hanger steak and a<br />
dozen eggs for breakfast every day. I was slow, tired and<br />
never felt good. I had one physical and they told me my<br />
triglycerides were high and that was the day I quit meat. I<br />
haven’t had meat in over eight years, and I went full vegan<br />
about five years ago.<br />
Why do you believe it’s the best way to live life? We<br />
come from foragers — our ancestors were primates who<br />
lived in the trees and our hands and bodies are perfectly<br />
meant for holding and grasping fruits, vegetables, leaves<br />
and insects. I often say to people, if we were meant to<br />
eat meat, we’d have fangs and claws like a lion to catch<br />
prey, and we don’t. We can’t fish — we don’t have hooks<br />
and fishing reels on our arms. You have to think about<br />
evolution and how we were meant to do this. If you<br />
go back far enough and look at what they ate, it was<br />
seeds, nuts, fruits and vegetables. This is something over<br />
thousands of years of evolution and just like breathing —<br />
you know this is what you eat. Your sense of taste will tell<br />
you if it’s sour or if you should or shouldn’t eat it. Not only<br />
do I feel this internally but there’s plenty of fact to go with<br />
it.<br />
How do you view the long-term effects of this lifestyle?<br />
If you look at the health of people who are on the western<br />
diet and a heavy animal-based diet, they have the highest<br />
rates of hypertension and heart disease. We never ate<br />
meat like this even hundreds of years ago — everyone<br />
farmed, and the poor people didn’t have the money to<br />
raise cattle. There are Blue Zones all over the world —<br />
areas where people live the longest and are the healthiest.<br />
I’ve studied them and they all have one thing in common,<br />
which is living on a predominantly plant-based diet. They<br />
only eat meat on special occasions and in very small<br />
portions and they eat very little cheese and dairy. They<br />
drink coffee or tea, water and wine. I look at all of those<br />
places — Ikaria, Greece; Okinawa, Japan; Sardinia, Italy;<br />
a Mormon colony in California and an area in Peru — and<br />
I want to make it to 125! I’m trying to give myself every<br />
advantage I can through my diet.<br />
In what ways do you incorporate protein into your diet<br />
and recipes? Legumes, beans, lentils — they are packed<br />
with protein that your body absorbs better than meat.<br />
It gets into your system a lot faster and cleaner. I try to<br />
stay away from any processed foods. There’s protein in<br />
everything — broccoli has as much protein per ounce as<br />
some fish does. All the protein you get from animals is<br />
recycled because you’re getting it from what they eat,<br />
exit zero 12 fall
exit zero 13 fall
which is grass for the most part. There are<br />
huge misconceptions and a lot of other ways<br />
to get the proper daily intake.<br />
What does your refrigerator look like? It’s<br />
always empty because I always buy fresh<br />
food. I look at food as daily fuel and just like<br />
when you’re fueling an engine, you want to<br />
put the best quality gas in it.<br />
What would you say to someone looking to<br />
go plant-based? Don’t jump right into it — do<br />
some research, talk to a nutritionist. You have<br />
to ease into it and give your body time to<br />
release all the toxins from eating animals. I<br />
tell people six months — start with meatless<br />
Monday, one day a week, then at two weeks<br />
add another day on and so on. But plan it —<br />
eating salad every day isn’t going to get you<br />
there either. I get all my greens in different<br />
ways. There’s a rule of thumb with the amount<br />
you eat — breakfast like a king, lunch like a<br />
prince and dinner like a pauper. Cut your<br />
calorie intake in half for each meal, eat from<br />
nine to five and get all your food in between<br />
those eight hours. It gives your metabolism<br />
time to digest because eating too close to<br />
bed is when your body is dormant and can’t<br />
burn any of those calories — they’re turning<br />
into fat. It’s very difficult to be disciplined and<br />
think about the long haul but I want to be<br />
around for a long time or at least give myself<br />
an advantage. This is the way to do it. Your<br />
energy and mental clarity will change along<br />
with everything else.<br />
Where do you shop to find the food to meet<br />
your needs? In season, I go to the farmer’s<br />
markets, but ACME has a whole section of<br />
organics. I go to Green Street Market all the<br />
time — it’s a local place doing the right thing,<br />
so I support them. You have to meal plan<br />
and I don’t mind eating the same thing every<br />
night — I’m cooking some pretty great stuff,<br />
not just eating kale out of a bag. I make great<br />
tacos and a vegan chili that’s out of this world.<br />
I don’t cook like a chef at home — I cook like a<br />
dude. Anyone can do it.<br />
What lies ahead for you? This is a layover<br />
being in Cape May — I’ve been working on<br />
a project in Belize for four-and-a-half years.<br />
There’s a well-known climate activist who is an<br />
A-list actor. He bought an island in 2010 with<br />
the purpose of creating the world’s greenest<br />
eco-resort. We were moving along with the<br />
project up until two years ago when they had<br />
to do an entire redesign because it’s not only<br />
going to be a resort but also a community.<br />
There will be houses, a research center for<br />
climate change, an observatory, habitats — it’s<br />
beautiful. It’s a huge project and they’re not<br />
taking any chances — they’re going to do<br />
it exactly right. It’s amazing — a completely<br />
self-sustaining, off-the-grid project and ecofriendly<br />
like you couldn’t believe. COVID<br />
has slowed it down but once it’s ready to get<br />
rolling, we’ll be back down there.<br />
How did you land the recent vegan dinner<br />
at Beach Plum Farm? When I first came back<br />
to Cape May, I had all these ideas to do a<br />
plant-based dinner. I helped in the kitchen at<br />
Exit Zero Filling Station during the summer<br />
and took my ideas to Jack Wright in hopes<br />
of making something happen. Beach Plum<br />
Farm was the perfect location. He spoke with<br />
some people at Beach Plum and in a matter<br />
of three days, it was set. I put together a ninecourse<br />
vegan feast, with most of it coming<br />
directly from the farm, offered 50 seats and it<br />
sold out really quickly.<br />
What has been your favorite part about<br />
your time back in Cape May? I’m catching<br />
up and reconnecting with friends and family<br />
that I lost contact with 10 to 15 years ago. The<br />
best thing has been my dog’s new lease on<br />
life. She’s older and when business shut down,<br />
I thought I should bring her back — the Florida<br />
heat was too much. She’s doing great and<br />
loving it. Seeing her happy and thriving again<br />
is making me happy.<br />
7 DAYS A WEEK<br />
4-9pm<br />
Reservations<br />
609-884-0020<br />
Free Parking<br />
LITTLE ITALY II<br />
RISTORANTE<br />
Home-cooked food that will satisfy you,<br />
your family AND your wallet.<br />
Bringing you the fresh, unique flavors of<br />
Italy in a charming, welcoming atmosphere.<br />
Laugh • Dine • Enjoy<br />
311 Mansion Street, Cape May<br />
Iccaracapemay.com<br />
PIZZA • VONGOLE ALLA CASINO • PENNE ALLA GIOVANNI<br />
SHRIMP FRA DIAVOLO • FLOUNDER MEDITERRANEAN<br />
CHICKEN SALTIMBOCCA ALLA ROMANA<br />
VEAL ALLA VINCENZO<br />
3704 BAYSHORE ROAD, NORTH CAPE MAY<br />
(Cape Plaza Shopping Center) • 889-6610<br />
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RESTAURANT, MARINA & BAR<br />
Reservations not required<br />
Please call for current hours<br />
Voted best<br />
Happy Hour<br />
in NJ!<br />
954 OCEAN DRIVE, CAPE MAY ¯ 609-884-5444 ¯ HARBORVIEWCAPEMAY.COM<br />
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THE ULTIMATE CAPE MAY FOOD & DRINK CHART<br />
What you<br />
need to<br />
know about<br />
the food<br />
and vibe<br />
Meals Bar/BYO Book? For kids? Details<br />
ALEATHEA’S<br />
7 Ocean Street, Cape May<br />
(609) 884-5555, extension 226<br />
www.innofcapemay.com<br />
Excellent food at the glorious old Inn of Cape May.<br />
There’s a cozy-but-elegant bar (in normal times) with<br />
access to the oceanfront patio, which is pet-friendly.<br />
Check out the antique-filled lobby first.<br />
B, L, D<br />
FULL<br />
BAR<br />
NO YES<br />
u b<br />
H<br />
AVALON COFFEE<br />
7 Gurney, Cape May, 898-8088,<br />
3823 Bayshore, North Cape May<br />
(609) 846-0040<br />
BACKSTREET<br />
600 Park Blvd, West Cape May<br />
(609) 884-7660<br />
www.backstreetcapemaynj.com<br />
Superior coffee and healthy food that’s perfect for<br />
breakfast and lunch. First-class wraps, sandwiches and<br />
bagels, along with a good range of smoothies and cold<br />
drinks.<br />
Downhome cooking, a laidback vibe and superior<br />
desserts in this gem, a few minutes from Cape May.<br />
They have plenty of free parking and delicious nightly<br />
specials.<br />
B, L N/A NO YES<br />
b H<br />
U<br />
D BYOB NO NO<br />
u b<br />
H<br />
BAREFOOT BAR & RESTAURANT<br />
510 Beach Avenue, Cape May<br />
(609) 884-3500<br />
www.marquiscapemay.com<br />
Some of the best views in town. At the Marquis de<br />
Lafayette Hotel, overlooking the Atlantic. Fun drinks<br />
and treats such as watermelon salad, quesadillas,<br />
flatbread pizzas, nachos and more.<br />
N/A<br />
FULL<br />
BAR<br />
NO NO<br />
b<br />
U<br />
BEACH PLUM FARM KITCHEN<br />
140 Stevens, West Cape May<br />
(609) 602-0128<br />
www.beachplumfarmcapemay.com<br />
Enjoy the quiet beauty of this 62-acre farm in West<br />
Cape May and then indulge in the farm-to-table treats<br />
for breakfast or lunch. The soups, salads, sandwiches<br />
and juices are superb.<br />
B, L N/A NO YES<br />
u b<br />
H U<br />
BLUE PIG TAVERN<br />
251 Beach Avenue, Cape May<br />
(609) 884-8422<br />
www.caperesorts.com<br />
Many of its menu items are coming from the local<br />
Beach Plum Farm. The Pig serves classic tavern food<br />
with quite a a twist or two along the way. Enjoy your<br />
food on the Congress Hall patio or veranda.<br />
B, L, D<br />
FULL<br />
BAR<br />
YES YES<br />
u b<br />
H<br />
CRAB HOUSE<br />
Two Mile Landing, Ocean Drive<br />
(609) 522-1341<br />
www.twomilelanding.com<br />
Owned by a commercial fishing family, the Crab<br />
House serves the freshest of seafood. The<br />
waterfront views and live entertainment are great<br />
bonuses!<br />
L, D BAR NO YES<br />
u b<br />
H<br />
DELANEY’S IRISH BAR & GRILL<br />
400 Washington Mall, Cape May<br />
(609) 770-8559<br />
www.delaneyscapemay.com<br />
Irish comfort food is just a small part of the huge<br />
menu at this Irish-style bar and restaurant occupying<br />
a prime corner spot on the mall. Naturally, there’s<br />
Guinness on tap, too.<br />
L, D BAR NO YES<br />
b H<br />
U<br />
THE EBBITT ROOM<br />
25 Jackson Street,<br />
(609) 884-5700<br />
www. virginiahotel.com<br />
CAPE MAY FISH MARKET<br />
408 Washington Street, Cape May<br />
(609) 770-3790<br />
www.capemayfishmarket.com<br />
E. M. HEMINGWAY’S<br />
1045 Beach Avenue, Cape May<br />
(609) 884-5611<br />
www.hemingwayscapemay.com<br />
EXIT ZERO FILLING STATION<br />
110 Sunset Boulevard, Cape May<br />
(609) 770-8479<br />
www.exitzero.us<br />
Enjoy your meal on the Ebbitt Room porch,<br />
overlooking tree-lined Jackson Street, or enjoy the<br />
simple beauty of the garden patio. Wherever you<br />
eat, the food and drinks are excellent.<br />
Comfy joint in the middle of the mall, featuring a raw<br />
bar, surf-n-turf entrées, sandwiches and burgers, plus<br />
outside tables for some great people-watching!<br />
Casual and family-friendly, E. M. Hemingway’s offers<br />
great seafood, prime beef and nightly specials. Enjoy<br />
their happy hours daily from 4-7pm and weekend DJs.<br />
You won’t get many opportunities to eat outdoors<br />
at a gas station, especially one with a tiki bar design!<br />
There’s all that here, plus some juicy burgers and<br />
Indian/Thai curries, along with seriously good drinks.<br />
D BAR YES NO<br />
u<br />
H<br />
L, D BYOB NO YES<br />
b H<br />
U<br />
B, L, D BAR NO YES b<br />
H<br />
D BAR NO YES u b<br />
H U<br />
SYMBOLS KEY u Onsite parking b Handicap accessible<br />
H Takeout available U Dog-friendly patio<br />
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THE ULTIMATE CAPE MAY FOOD & DRINK CHART<br />
What you<br />
need to<br />
know about<br />
the food<br />
and vibe<br />
Meals Bar/BYO Book? For kids? Details<br />
FINS BAR & GRILLE<br />
142 Decatur Street, Cape May<br />
(609) 884-3449<br />
www.finscapemay.com<br />
We don’t know when you will be able to enjoy the<br />
exciting maritime-themed decor inside. But at least<br />
you can enjoy eating out in the middle of Decatur<br />
Street, under the canopy.<br />
L, D BAR NO YES b H<br />
U<br />
5 WEST PUB<br />
3729 Bayshore, N. Cape May<br />
(609) 889-7000<br />
www.5westpub.com<br />
A gastropub from the owners of Tisha’s, a Cape May<br />
favorite. Expect exciting dishes, good drinks, and a<br />
scene that’s usually buzzing. A few minutes drive from<br />
town with pleasant outdoor dining out back.<br />
L, D BAR NO YES<br />
u b<br />
H U<br />
410 BANK STREET<br />
410 Bank Street, Cape May<br />
(609) 884-2127<br />
www.410bankstreet.com<br />
After four decades, 410 still one of Cape May’s<br />
finest restaurants, serving food that’s as brilliant and<br />
inventive as ever. Always a lively atmosphere.<br />
D BYOB YES NO<br />
u b<br />
H<br />
HARBOR VIEW<br />
954 Ocean Drive<br />
(609) 884-5444<br />
www.harborviewcapemay.com<br />
HARPOONS ON THE BAY<br />
Beach Drive and Browning<br />
(609) 886-5529<br />
www.harpoonhenrys.net<br />
HARRY’S OCEAN BAR & GRILLE<br />
Madison & Beach Avenue<br />
(609) 884-2779<br />
www.harryscapemay.com<br />
A locals’ favorite for a reason. There’s a Key West<br />
vibe, good food, regular entertainment, and the<br />
views are spectacular. Spend the day — or night.<br />
Check out their Burger Mania on Sundays<br />
It’s become famous for its sunsets. Sip on a cold beer<br />
or a funky iced cocktail, listen to fun live music, and<br />
watch a beautiful day slip away. And note that the<br />
menu has a LOT of excellent new dishes.<br />
The Montreal Inn’s restaurant successfully mixes a<br />
friendly, family feel with a stylish oceanfront vibe.<br />
You’ll appreciate the outdoor bar and restaurant on<br />
the top deck even more than ever. And those crushes!<br />
L, D BAR NO YES<br />
u b<br />
U<br />
L, D BAR NO YES u b<br />
H U<br />
B, L, D BAR YES YES u b<br />
H U<br />
ICCARA<br />
311 Mansion Street, Cape May<br />
(609) 884-0200<br />
www.iccaracapemay.com<br />
Just steps from the Washington Street Mall, Iccara<br />
Italian Bistro & Seafood brings you the fresh flavors<br />
of Italy in a charming, welcoming atmosphere.<br />
D BYOB YES YES<br />
u b<br />
H<br />
THE LOBSTER HOUSE<br />
Fisherman’s Wharf, Cape May<br />
(609) 884-8296<br />
www.thelobsterhouse.com<br />
Take-out, fish market, restaurant, raw bar... the<br />
Lobster House has it all. Call the restaurant for the<br />
latest information on what will be opening. As we<br />
went to press, it was takeout only.<br />
B, L, D BAR NO YES<br />
u b<br />
H U<br />
LOUISA’S CAFÉ<br />
104 Jackson Street<br />
Cape May<br />
(609) 884-5882<br />
LUCKY BONES<br />
1200 Route 109, Cape May<br />
(609) 884-BONE<br />
www.luckybonesgrill.com<br />
MAD BATTER<br />
19 Jackson Street<br />
(609) 884-5970<br />
www.madbatter.com<br />
MARIO’S PIZZA<br />
Washington Commons<br />
(609) 884-0085<br />
www.mariosofcapemay.com<br />
This tiny, loveable spot has been a favorite for four<br />
decades. Expect fresh, simple, delicious food, using<br />
produce from the local Beach Plum Farm. Note that<br />
Louisa’s is takeout-only for now.<br />
A huge hit and locals’ favorite for a reason. Excellent<br />
food and drinks and friendly. Lucky Bones gets it right<br />
every single time. Plus you get to enjoy backwater<br />
sunsets from the outdoor dining area.<br />
It’s the original fine dining restaurant in Cape May.<br />
The food is always creative and the breakfasts and<br />
brunches, hard to beat — hence the lines.<br />
Homemade specialties and secret sauces, from classic<br />
pizza (using homemade dough daily) to paninis, garlic<br />
knots and pasta dishes.<br />
L, D BYOB YES NO<br />
b H<br />
L, D BAR NO YES<br />
u b<br />
H<br />
B, L, D BAR NO YES b<br />
H<br />
L, D BYOB NO YES u b<br />
H U<br />
SYMBOLS KEY u Onsite parking b Handicap accessible<br />
H Takeout available U Dog-friendly patio<br />
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a cape may moment<br />
The good folks of Gusto Brewery in North Cape May. aleksey moryakov<br />
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THE ULTIMATE CAPE MAY FOOD & DRINK CHART<br />
What you<br />
need to<br />
know about<br />
the food<br />
and vibe<br />
Meals Bar/BYO Book? For kids? Details<br />
MAYER’S TAVERN<br />
894 3rd Avenue, Cape May<br />
(609) 435-5078<br />
www.mayerstavern.com<br />
The legendary (and infamous) harborfront dive bar<br />
reopened in 2018, with a smart renovation undertaken<br />
by the Laudeman family. But the character remains,<br />
along with those fried scallops.<br />
D<br />
FULL<br />
BAR<br />
NO YES u b<br />
H<br />
MERION INN<br />
106 Decatur Street, Cape May<br />
(609) 884-8363<br />
www.merioninn.com<br />
The dim, amber lighting, classic wooden bar, period<br />
fittings and classy staff deliver a special ambience.<br />
But for now, enjoy dinner in the nicely decorated<br />
outdoor patio.<br />
D<br />
FULL<br />
BAR<br />
YES<br />
YES<br />
u b<br />
H<br />
OCEAN VIEW<br />
Beach & Grant Avenues<br />
(609) 884-3772<br />
www.oceanviewrestaurant.com<br />
At this oceanfront staple, expect a large menu, full<br />
of classic diner food that’s reasonably priced. Locals<br />
frequent it, and you know that is always a good sign.<br />
B, L, D BYOB NO YES<br />
u b<br />
H U<br />
OUT THERE COFFEE<br />
315 Ocean Street at<br />
Washington Commons, Cape May<br />
outtherecoffee@gmail.com<br />
OYSTER BAY<br />
615 Lafayette Street<br />
(609) 884-2111<br />
www.oysterbayrestaurantnj.com<br />
This brainchild of thirtysomething couple Nikki and<br />
Craig is a little slice of Colorado in Cape May. Expect<br />
gourmet, imaginative coffee AND teas, along with<br />
ridiculously tasty scratch-made treats.<br />
A lovely dining room, a buzzy separate bar, a new bar<br />
menu, great martinis and classic, generous dishes.<br />
Check out their happy hour from 4-6pm and enjoy a<br />
nifty outdoor dining setup.<br />
B, L N/A NO YES<br />
u b<br />
H<br />
D BAR YES YES u b<br />
H<br />
PETER SHIELDS INN<br />
1301 Beach Avenue, Cape May<br />
(609) 884-9090<br />
www.petershieldsinn.com<br />
The Georgian Revival mansion on Cape May’s<br />
beachfront is magnificent, and the creative modern<br />
American menu matches it all the way. A classy<br />
eating experience.<br />
D BYOB YES NO<br />
H<br />
PIER HOUSE<br />
1317 Beach Avenue, Cape May<br />
(609) 898-2244<br />
www.capemaylamer.com<br />
An exquisite dining experience at one of Cape May’s<br />
iconic restaurants. Delectable coastal delights and<br />
contemporary American fare to pair with anything<br />
from their fine selection of wines and cocktails.<br />
B, L, D BAR NO YES b<br />
QUINCY’S LOBSTER ROLLS<br />
709 Beach Avenue and 320<br />
Washington Street, Cape May<br />
(609) 600-3571<br />
Quincy’s serve great rolls, with generous servings of<br />
Maine lobster, plus there are loads of non-lobster<br />
choices for kids. Don’t miss their new location in the<br />
middle of the Washington Street Mall.<br />
L, D N/A NO YES<br />
b<br />
U H<br />
RIO STATION<br />
3505 Route 9 South<br />
Rio Grande<br />
(609) 889-2000<br />
RUSTY NAIL<br />
205 Beach Avenue, Cape May<br />
(609) 884-0017<br />
www.caperesorts.com/rusty-nail<br />
SALT WATER CAFE<br />
1231 Route 109, Cape May<br />
(609) 884-2403<br />
www.saltwatercafecapemay.com<br />
With a new menu, Rio Station offers steaks, local<br />
seafood, creative salads, vegetarian options and<br />
an award-winning wine list. Plus 14 beers on tap,<br />
including local crafts.<br />
Coldest beer and coolest vibe in town. The iconic<br />
Rusty Nail is the place to be for a uniquely Cape May<br />
experience. And they even have non-alcoholic brew<br />
for dogs!<br />
A fairly new addition to the Cape May food scene.<br />
The harbor setting is mighty fine, and so is the food,<br />
which is freshly prepared. The soups are simply<br />
superb.<br />
B, L, D BAR NO YES<br />
ub<br />
H U<br />
B, L, D BAR YES YES<br />
u b<br />
H U<br />
B, L BYOB YES YES u b<br />
H U<br />
SAPORE ITALIANO<br />
416 South Broadway<br />
West Cape May<br />
(609) 600-1422<br />
Located in a magnificent Victorian mansion, with<br />
plenty of outdoor dining, and the food does it<br />
justice. Excellent Italian food and a lovely family-style<br />
ambience.<br />
L, D BYOB YES<br />
YES<br />
u b<br />
H<br />
SYMBOLS KEY u Onsite parking b Handicap accessible<br />
H Takeout available U Dog-friendly patio<br />
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FINE DINING<br />
Rated #1<br />
Restaurant<br />
in West<br />
Cape May<br />
Open for dinner daily from 4pm<br />
416 S BROADWAY, WEST CAPE MAY<br />
609-600-1422 • @saporeitalianous<br />
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THE ULTIMATE CAPE MAY FOOD & DRINK CHART<br />
What you<br />
need to<br />
know about<br />
the food<br />
and vibe<br />
Meals Bar/BYO Book? For kids? Details<br />
SEASALT<br />
1035 Beach Avenue, Cape May<br />
(609) 884-7000<br />
www.seasaltcapemay.com<br />
SHAMONE<br />
421 Washington Street<br />
Cape May<br />
(609) 884-6088<br />
Black wood and granite tables, mother-of-pearl barfront,<br />
river rock decor... the vibe is as cool as the food<br />
is delicious. Another place where the outdoor dining<br />
has a wonderful ocean view.<br />
Looking for something different? The Karapanagiotis<br />
brothers offer one 15-course tasting menu nightly. For<br />
$35. It’s an adventure for your tastebuds.<br />
B, L, D BAR NO YES u b<br />
H<br />
D BYOB YES NO N/A<br />
TACO CABALLITO TEQUILERIA<br />
429 Beach Avenue, Cape May<br />
(609) 884-4800<br />
www.tacocaballito.com<br />
The newest addition to the Cape May beachfront. A<br />
new place to call home — serving up eclectic Mexican<br />
food, handcrafted cocktails (with mezcal the star) and<br />
a huge selection of artisan tequilas.<br />
L, D<br />
FULL<br />
BAR<br />
NO YES<br />
b H<br />
U<br />
TISHA’S<br />
322 Washington Street Mall<br />
Cape May<br />
(609) 884-9119<br />
UGLY MUG<br />
426 Washington Street Mall<br />
Cape May<br />
(609) 884-3459<br />
UNCLE BILL’S PANCAKE HOUSE<br />
Beach Avenue and Perry Street,<br />
Cape May<br />
(609) 884-7199<br />
A hot spot on the Washington Street Mall, where<br />
they serve up irresistible concoctions for lunch and<br />
dinner. A great people-watching spot, too.<br />
A Cape May legend, and a good place to stop while<br />
shopping on the mall. Such a treat. It has a classic pub<br />
vibe, and always a warm, friendly atmosphere.<br />
Reliably good food for breakfast and lunch — there<br />
is a reason why people wait in line here. You can sit<br />
outside with ocean and beach views and dine with<br />
your dog if the weather is nice.<br />
L, D BYOB YES YES<br />
b<br />
L, D BAR NO YES b H<br />
U<br />
B, L BYOB NO YES ub<br />
H U<br />
UNION PARK<br />
Beach Avenue & Howard<br />
(609) 884-8811<br />
www.unionparkdiningroom.com<br />
Exquisite dining in a classic old hotel, where both the<br />
decor and the food are inspired. Voted one of the<br />
best restaurants in the state by New Jersey Monthly<br />
magazine.<br />
D BYOB YES NO<br />
u b<br />
H<br />
VIGGIANO’S ON SUNSET<br />
109 Sunset Blvd, West Cape May<br />
(609) 435-5026<br />
www.viggianosbyob.com<br />
A new family-friendly Italian restaurant, from the<br />
same owners as the popular Conshocken restaurant.<br />
Expect classic Italian food done right and a welcome<br />
as hearty as the pasta dishes.<br />
D BYOB YES YES<br />
ub<br />
H U<br />
VINCENZO’S LITTLE ITALY II<br />
3704 Bayshore Road<br />
North Cape May<br />
(609) 889-6610<br />
VINTAGE<br />
1048 Washington Street<br />
609-224-6064<br />
www.capemaymac.org<br />
WASHINGTON INN<br />
801 Washington, Cape May<br />
(609) 884-5697<br />
www.washingtoninn.com<br />
THE YB<br />
314 Beach Avenue,<br />
Cape May<br />
(609) 898-2009<br />
If you want to bring the family for a fine and fun<br />
Italian meal, look no further. The kids will love<br />
it. Excellent pasta dishes, and they’ve recently<br />
expanded their pizzeria.<br />
The newest addition to the grounds of the Emlen<br />
Physick Estate. Cape May MAC partnered with the<br />
folks behind George’s Place to create a modern,<br />
eclectic and delicious dining experience.<br />
Superb gourmet food, and a cool but cozy bar. Check<br />
out an amazing wine list of over 10,000 bottles;<br />
they’ve got the largest wine cellar in South Jersey.<br />
The chef and manager recently took over this<br />
popular eatery. The food and service is as good as<br />
ever, and the renovation is beautiful! Enjoy breakfast,<br />
lunch and dinner in this cozy beachfront eatery.<br />
L, D BYOB YES YES<br />
u b<br />
H<br />
L, D BYOB YES YES<br />
ub<br />
H U<br />
D BAR YES YES u b<br />
H<br />
L, D BYOB YES YES b H<br />
U<br />
SYMBOLS KEY u Onsite parking b Handicap accessible<br />
H Takeout available U Dog-friendly patio<br />
exit zero 22 fall
a cape may moment<br />
A champagne toast to Dr Mark Sorensen to salute his new role as Commodore of the Corinthian Yacht Club of Cape May. aleksey moryakov<br />
exit zero 23 fall
Raising the Bar / talia piacentine mccullen of oyster bay<br />
Pouring It On<br />
For Talia Piacentine McCullen, life during<br />
COVID never slowed down for a minute.<br />
There’s the bartending shifts at her busy<br />
family-owned restaurant, running the Cape<br />
May Carts business with husband Jim, and<br />
the small matter of raising a<br />
son together.<br />
interview by nicole james<br />
photography by aleksey moryakov<br />
Your family operates Oyster Bay — have you always<br />
been in the restaurant business? I’ve lived in it my<br />
entire life. When I was little, we had the Rose Garden<br />
at Congress Hall — now the Blue Pig — from 1992 until<br />
1996. Instead of walking home after school, I’d walk<br />
right to Congress Hall. I was young so I didn’t know<br />
much about the business side, but we’d play hide and<br />
seek and just have run of the whole place — it was so<br />
cool and different back then. The year before that<br />
closed, we opened Oyster Bay in 1995 and have been<br />
doing great ever since.<br />
How has everyone at Oyster Bay adjusted through<br />
this crazy summer? May was terrifying for all of us.<br />
There were so many questions that we had to figure<br />
out. Our staff was up in arms and we had to just adapt<br />
to every change because every day was something<br />
different. We just learned we had to do anything it<br />
takes, and I think it eventually became easier, but I’m<br />
not my parents, who have to run everything.<br />
exit zero 24 fall<br />
Oyster Bay<br />
bartender Talia<br />
Piacentine McCullen<br />
on the patio of<br />
the downtown<br />
restaurant run<br />
by her parents<br />
Chris and Jerry<br />
Holl — the outdoor<br />
scene has been<br />
booming during the<br />
pandemic.
Voted Top 100 Most Romantic Restaurants in America for <strong>2020</strong> by Open Table<br />
Weddings | Rehearsal Dinners | Bridal Showers | Special Occasions<br />
Live Piano<br />
Friday-Sunday<br />
PSI@HOME Takeout<br />
Available Ever Evening<br />
Now Open for Indoor<br />
& Outdoor Dining<br />
Nightly beginning at 5pm<br />
RESERVATIONS REQUIRED<br />
1301 Beach Avenue ǀ Cape May<br />
609.884.9090<br />
www.petershieldsinn.com<br />
exit zero 25 fall
Was staffing a challenge like some other places in<br />
town? Not too much — we also didn’t require a full<br />
staff, which helped. We have a lot of teachers and<br />
year-rounders, but, understandably, a few people<br />
weren’t ready to come back. Our kitchen staff on<br />
the other hand were here and ready to work. We<br />
considered not doing takeout early on, but we<br />
opened up for the kitchen staff. They’re amazing and<br />
all of them have been here for years. They help run<br />
bus pans to the back, carry tables out at the start<br />
of the night and then sanitizing and carrying things<br />
in afterwards. We’re all more like friends than just<br />
co-workers — we all pitch in when we’re needed.<br />
When did you add bartending to your resumé? After<br />
bussing for years and then waitressing, which I didn’t<br />
really like, I decided to start bartending when I was in<br />
college. My parents said they’d train me at Oyster Bay<br />
but sent me to work at Harpoon Henry’s before they<br />
would let me work for them. I came back after that<br />
summer, but after I got a taste of working the night<br />
life, I worked at Carney’s and the Ugly Mug for a while.<br />
What do you love most about the gig? I love the<br />
sense of community that you have with your regulars.<br />
We have our one happy hour group that’s usually here<br />
four nights a week and I always get texts from them<br />
Tally is still making<br />
the drinks at<br />
Oyster Bay, but<br />
during COVID,<br />
she says, “It’s not<br />
really bartending<br />
anymore. There’s<br />
no standing at<br />
the bar, talking<br />
to your favorite<br />
customers,<br />
doing service or<br />
fun banter with<br />
your coworkers<br />
afterwards. It’s<br />
sprinting from<br />
outside to the<br />
kitchen and we’ve<br />
really taken over<br />
serving.”<br />
saying they can’t wait to come back in. They might<br />
still be getting take-out, but a lot of people are still<br />
hesitant. We miss them and can’t wait for them to<br />
come back.<br />
What changes have you dealt with bartending this<br />
year? It’s not really bartending anymore. There’s no<br />
standing at the bar, talking to your favorite customers,<br />
doing service or fun banter with your coworkers<br />
afterwards. It’s sprinting from outside to the kitchen<br />
and we’ve really taken over serving. Our bartenders<br />
are waiting tables while one of us stays inside to do<br />
service tickets, takeout and answering the phones.<br />
You don’t get to have those personal connections with<br />
your customers anymore and they don’t get to see our<br />
personality. Hopefully, we’ll all bounce back and get to<br />
be true bartenders again.<br />
How excited were you when we got the news about<br />
indoor dining? I was 100 percent, without a doubt,<br />
looking forward to it. I love the tourist season — it’s<br />
great and we need tourism in Cape May to survive<br />
so the outdoor dining was great to get us through. At<br />
the same time, I just miss the local people who really<br />
know us in and out and we also have relationships<br />
with them — their sense of appreciation for us is just<br />
so high. When we were able to start up inside, I just<br />
got this feeling that we’ll have a great off-season,<br />
which everyone in the business needs.<br />
Do you think our summer was busier than everyone<br />
anticipated? It’s hard to say for the restaurant<br />
because we aren’t operating at 100 percent, but we’ve<br />
been busy every night for outdoor dining. I also own<br />
and operate Cape May Carts and we were nervous<br />
about it in the beginning, but it just took off stronger<br />
than ever. I’ve been so busy there and still have<br />
reservations through October. It’s not the same, but<br />
we are fortunate that we’re busy — I think everyone in<br />
town is.<br />
How did you jump-start Cape May Carts? It probably<br />
took two full years of getting denied, until 2015 when<br />
it finally took off and West Cape May let me in. I got<br />
the idea from going to horse shows over the years —<br />
I’ve been riding since I was five — and riding golf carts<br />
around. When I came home, I saw David VonSavage<br />
on a street-legal cart and thought everyone in town<br />
would be into this. We’ve done so well with it over the<br />
years — they go through Cape May and West Cape<br />
May, but we also deliver to Avalon, Stone Harbor and<br />
the Wildwoods.<br />
How do you balance your time with the two roles?<br />
This summer has been a bit different but I’m at the<br />
cart rental six to seven days a week and I’m at Oyster<br />
Bay two days. I’m in the shop during the day and my<br />
husband Jim is delivering carts all morning on his way<br />
to work at the jail — he’s a sergeant at the state prison.<br />
He’ll bring the truck and trailer to work and does all<br />
the pickups late at night on his way home — he brings<br />
them back to the shop and then does it all again the<br />
next morning. He and my two girls who work at the<br />
cart rental every summer are always a huge help.<br />
exit zero 26 fall
How was the cart rental impacted by the pandemic?<br />
As soon as we were able to open the cart rental I was<br />
thrilled, I needed to get out of my house. We used<br />
Cape Cleanse, a new company in town who came in to<br />
sanitize and use the fogger to clean. We also operate<br />
the Cape May Free Ride and have that sanitized. The<br />
driver also keeps Lysol with him to spray the carts<br />
down between rides and, of course, we all wear our<br />
masks as much as possible.<br />
Have you seen an upside to this crazy summer?<br />
Honestly, I’m in better shape now because I had more<br />
time to work out. The start of quarantine I was in<br />
great shape — I bought a Peloton which I love. I also<br />
have my horse, Conrad, and I’ve ridden a lot more<br />
than any summer before. Our hours at Oyster Bay are<br />
also very different this year — we’ve always had to be<br />
in at 2:45pm and now we’re in at 4pm so I have more<br />
time in my day. I was able to spend more time with my<br />
family and my daughter, Reese, is three now, so I can<br />
take her places and enjoy it.<br />
Horseback riding sounds like a big part of your<br />
life — has it always been a hobby? I grew up riding<br />
and cleaning the stalls, feeding my horse — I did all<br />
the work. I got my horse when he was one and he’s<br />
12 now, so it’s been a while. I rode at Hidden Valley<br />
up until a couple of years ago and then I moved to a<br />
beautiful, new farm on New England Road. I compete<br />
with my horse, too, in Hunter courses and we jump. I<br />
“I love the<br />
tourist season,<br />
so the outdoor<br />
dining was<br />
great to get us<br />
through. At<br />
the same time,<br />
I just miss the<br />
locals who<br />
really know us<br />
in and out and<br />
we also have<br />
relationships<br />
with them —<br />
their sense of<br />
appreciation<br />
for us is so<br />
high.”<br />
try to compete twice a year, but it’s a very expensive<br />
sport and you have to put a lot into it. I’ve talked<br />
my husband into going to competitions as family<br />
vacations and I’m hoping to make it to three or four<br />
competitions next year.<br />
Do you have any favorite take-out spots and<br />
restaurants you love to visit? Something I did<br />
not learn over quarantine is how to cook so, yes,<br />
we ordered out a lot. Exit Zero Filling Station and<br />
George’s Place is what we basically lived off the entire<br />
time. I love going to Beach Creek, Union Park or the<br />
Washington Inn for a date night. Jim and I don’t get to<br />
do that too often anymore with having a three-yearold,<br />
but she’s great in restaurants which is so nice for<br />
some family dinners.<br />
Is there anything you are looking forward to as the<br />
world steers in a hopefully positive direction? I’m<br />
sure it’s like this with every group of friends, but I have<br />
some who have been really scared and some who are<br />
not so much. Normally, we would see them once or<br />
twice a week and we haven’t all summer. I miss things<br />
like BBQs and just being around more than a couple<br />
of people, so I’m looking forward to reconnecting with<br />
them. I also really miss the carnivals at Congress Hall<br />
for their kids’ nights — we didn’t miss one last year and<br />
I can’t wait to go back. We’re also thinking of planning<br />
a trip to Disney should everything continue to move<br />
forward in the right direction.<br />
exit zero 27 fall
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Amazing curries and burgers. Plus our famous<br />
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exit zero 29 fall
History / by ben miller<br />
Burning Issue<br />
Just how bad was the great inferno that<br />
struck Victorian Cape May? Who really<br />
discovered this place? And how did Congress<br />
Hall get is name? Your historical queries are<br />
answered by our best-selling author.<br />
Did the entire city of Cape May really burn to the<br />
ground? — Jamie T. from Yardley, PA<br />
Well, technically, the entire town didn’t burn to the<br />
ground, but a large portion of Cape May was lost to<br />
fire in 1869 and then again in 1878. Those two fires are<br />
responsible for the vast numbers of Victorian structures<br />
in a city that was settled during colonial times. Most of the<br />
original buildings were destroyed.<br />
The first fire had the most potential to be a terrible<br />
tragedy, striking at 3am in the morning on August 31, 1869,<br />
when the resort was filled to the brim with vacationers.<br />
By the grace of god, there was no loss of life, a mighty<br />
feat considering the timing and Cape May’s lack of any<br />
organized firefighting resources. The inferno began<br />
with the strike of an arsonist’s match in a small store on<br />
Washington Street, which was engulfed in flames within<br />
minutes. The fire quickly spread to the adjacent Post<br />
Office and then to the massive United States Hotel, a fourstory<br />
structure on the southeast corner of Washington<br />
exit zero 30 fall<br />
The magnificent<br />
Ocean House<br />
in Cape May,<br />
pictured in 1876...<br />
two years later,<br />
it was no more,<br />
burned to the<br />
ground by the<br />
great fire of 1878.<br />
That wasn’t the<br />
first fire to wreak<br />
havoc in America’s<br />
Original Seaside<br />
Resort.
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Advanced reservations strongly encouraged<br />
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exit zero 31 fall
The Star of the<br />
Cape newspaper<br />
published this<br />
map to detail the<br />
extensive fire<br />
damage from<br />
November 1878.<br />
In the inferno’s<br />
aftermath,<br />
rarely a stick of<br />
wood remained.<br />
Miraculously,<br />
no lives were<br />
reported lost as<br />
a result of the<br />
fire, which burned<br />
around 40 acres to<br />
the ground.<br />
Street and Decatur.<br />
Newspaper accounts from the fire spoke of a fireball engulfing the<br />
hotel in moments and guests barely escaping with their lives. Cape<br />
May citizens and visitors attempted to establish a bucket brigade to<br />
extinguish the fire, but their efforts proved futile. The hotel collapsed<br />
in front of them and a wall of flames lept south, from building to<br />
building, propelled by a light breeze.<br />
Over the course of the next few hours, the fire spread from<br />
Washington Street to the beach, taking everything in its path. Bucket<br />
brigades were relocated to the sides of the fire and were able to<br />
successfully stop it from moving laterally, though the heart of the<br />
city was reduced to ashes. Along with the United States hotel, the<br />
American and New Atlantic were also lost, along with city offices<br />
along Washington Street, the post office, and about 20 homes and<br />
businesses.<br />
The city vowed to never again let a fire cause such destruction<br />
as merchants and homeowners hurried to rebuild before the next<br />
summer season. A volunteer fire company was established and the city<br />
equipped the squad with used firefighting apparatus they procured<br />
from a city in northern Jersey. All went well until the morning of<br />
November 9, 1878, when an unknown arsonist set fire to the attic of<br />
the Ocean House hotel, a large building situated on the east side of<br />
Perry Street, across from Congress Hall.<br />
Unlike the 1869 fire, coastal winds were especially powerful and<br />
switched directions multiple times throughout the duration of the fire.<br />
By the time the small volunteer firefighting squad reached the Ocean<br />
House, the entire structure was ablaze, propelling large chunks of<br />
burning embers into neighboring properties. They fought valiantly, but<br />
between their lack of training and antiquated equipment, they were<br />
So much compelling Cape May history is packed into<br />
the 300-plus pages of The First Resort, a fascinating<br />
and beautifully designed coffee table book that tells<br />
the full story of America’s Original Seaside Resort.<br />
Author Ben Miller brings the old city to life with<br />
historical anecdotes, newspaper clippings and a<br />
treasure trove of amazing photographs.<br />
The book is available from select local stores,<br />
including Exit Zero Filling Statin, Whale’s Tale,<br />
Tommy’s Folly at Congress Hall, Cape Atlantic Book<br />
Company and Sunset Beach.<br />
Or you can buy it online at exitzero.com — either<br />
have it shipped or get curbside pickup. It’s a must<br />
for any lover of Cape May!<br />
exit zero 32 fall
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coastal delights at Pier House, one of<br />
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exit zero 33 fall
no match for the great conflagration.<br />
Fire lurched west across the street to Congress Hall<br />
and north to the Centre House hotel, which spanned the<br />
entire south side of the first block of Washington Street.<br />
Then it burst eastward into the recently-rebuilt heart of<br />
Cape May. Little could be done other than to radio for<br />
help from professional firefighters up north. Philadelphia<br />
and Vineland responded to the call, each sending teams<br />
of firefighters and modern fire trucks to Cape May via<br />
train.<br />
By the time the crews and trucks arrived, Cape May<br />
looked like a warzone. Flames had overwhelmed the<br />
buildings along Ocean Street and began to ignite the<br />
Stockton Row cottages on Gurney Street, across from the<br />
mammoth Stockton Hotel. All the firefighters got to work<br />
and within an hour, they were able to extinguish most of<br />
the fire. Unfortunately, by that point, it had burned for 18<br />
hours and in the process, destroyed 40 acres of Cape<br />
May from Windsor Avenue to across Ocean Street, and<br />
Washington Street to the beach. Even the ocean piers out<br />
over the water were set ablaze.<br />
Who discovered Cape May? I’ve been on a couple<br />
historic tours over the years and heard conflicting<br />
stories. — Jon S. from Long Island, NY<br />
There are multiple people responsible for the discovery<br />
of Cape May. The first person to chart the area that is<br />
now known as Cape May County was Henry Hudson, on<br />
August 28, 1609. Sailing for the Dutch East India Company<br />
on his ship, De Halve Maan, Hudson sailed around the<br />
tip of New Jersey and attempted to traverse what’s now<br />
known as the Delaware Bay and up the Delaware River.<br />
Especially turbulent seas grounded Hudson’s ship on<br />
a sandbar not far from today’s Sunset Beach in a bit of<br />
historical irony, considering what would happen to the SS<br />
Atlantus (aka the Concrete Ship) centuries later, forcing<br />
the crew to wait until high tide to continue their voyage.<br />
While stuck in the bay, Hudson expanded upon the<br />
charting of southern New Jersey — his first mate, Robert<br />
Juet, recorded the entire experience in his daily journal.<br />
Hudson’s ship was freed the next day when the<br />
waters rose at high tide and he continued on his way,<br />
eventually returning to Holland. Following Hudson was<br />
Samuel Argall, who further charted the Cape May area<br />
and named both the Delaware River and Delaware Bay in<br />
honor of Lord De La Warre.<br />
Next, Cornelius Hendrickson and crew made their<br />
way around Cape May, following Hudson and Argall’s<br />
path, in 1616. Cornelius Jacobsen Mey didn’t arrive in<br />
the area until five years later and when he did, he simply<br />
added his name to the already-established nautical<br />
charts. Contrary to what you may have heard, the ship’s<br />
log records that neither he, nor his crew, stepped foot off<br />
the ship anywhere near Cape May.<br />
On the ground, the first non-native inhabitants of<br />
what we know as Cape May County were Dutch pioneers<br />
who settled in Town Bank and did not explore further<br />
south. They also didn’t stay long and abandoned their<br />
homesteads to return to the more established settlements<br />
This is the rarely<br />
seen Perry Street<br />
entrance to<br />
Congress Hall,<br />
added when Jacob<br />
F. Cake enlarged<br />
the hotel in 1870.<br />
Unlike today’s<br />
Congress Hall, the<br />
original hotel’s<br />
front door was<br />
facing the beach.<br />
The north side<br />
of the building<br />
was blocked by<br />
stables, employee<br />
quarters and other<br />
outbuildings, so<br />
the only street<br />
entrance was on<br />
Perry.<br />
up north. Next, came the English Puritans in the late 1630s<br />
and Swedish pioneers in the early 1640s.<br />
The English and Swedish settlers did explore further<br />
south into the Cape May Point area, but dared not venture<br />
east into the woods for fear of the Lenni Lenape tribe.<br />
The first European to step foot in the area we now know<br />
as Cape May and West Cape May was English explorer<br />
Robert Evelyn, who came to the region in 1643. Evelyn<br />
charted the land as best he could and his journal remains<br />
a fascinating window into those early days of Cape May.<br />
Why is Congress Hall called Congress Hall if it used<br />
to be the Summer White House? — Arnell N. from<br />
Hornerstown, NJ<br />
The name dates to the man who built the hotel, Thomas<br />
Hughes. When it was first constructed, Congress Hall was<br />
significantly larger than any other guest house in the area.<br />
It was originally known as The Big House, or to those who<br />
mocked Hughes’ ambitious goals, Tommy’s Folly.<br />
The naysayers were quickly silenced when Hughes<br />
not only filled the building to capacity throughout its first<br />
season, but expanded it the next year. Following a fire in<br />
1818, he rebuilt The Big House even larger and crowds<br />
continued to fill it throughout the summer season. The<br />
name was changed to Congress Hall in 1829, after Hughes<br />
was elected to the United States Congress. He served<br />
one term in the House of Representatives from 1829 to<br />
1833, and the hotel has retained the beloved moniker ever<br />
since.<br />
exit zero 34 fall
Cape May’s original farm-to-table<br />
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louisascapemay.com/order-online<br />
609-884-5882 • 104 JACKSON STREET<br />
CHOCOLATE BAR<br />
106 Jackson Street, Cape May « 609-884-5519<br />
Take The Chill<br />
Challenge!<br />
Take an active role in demonstrating<br />
that you care about Cape May by making<br />
some energetic energy choices!<br />
• Buy locally and invest in and use your own reusable grocery bags<br />
• Invest in and use a reusable water bottle and coffee mug<br />
• Use cloth towels instead of paper<br />
• Conserve water in many ways – turn off completely when not in use<br />
like when cleaning your teeth<br />
• Cut your shower time and use cooler water<br />
• Rinse and Recycle all that you can<br />
• When you can, ride a bike or walk<br />
• Be respectful of our trees<br />
• Find local farmers markets and shop there – it’s fresh and fun<br />
• Carry litter from the beach and use containers provided<br />
• Dry towels and clothing on a clothes line when possible<br />
• STOP idling your car<br />
• Turn off lights when not in use/needed<br />
• Use LED light bulbs and unplug electronics when not in use<br />
• Grow your flower or vegetable garden with plants that attract bees<br />
and butterflies, and require less water<br />
• Tread lightly – explore local nature centers and trails<br />
• Build responsibly – Support Green Energy!<br />
ACT PERSONALLY TO MAKE A DIFFERENCE FOR THE<br />
CAPE MAY COMMUNITY WE ALL LOVE!<br />
Environmental Commission meets fourth Tuesday each month at<br />
11am in City Hall. All are welcome. Get involved! THANK YOU!<br />
exit zero 35 fall
Beach Life / by dave matagiese<br />
exit zero 36 fall
Suiting Up<br />
For many people, the thought of heading to<br />
the beach in autumn brings chills. But for<br />
those of us who are fortunate enough to<br />
experience the magic of fall in Cape May,<br />
we know that the real go-to ingredient is<br />
saltwater — not pumpkin spice. The air turns crisp and<br />
the leaves show their true colors, but the water remains<br />
comparatively warm. If you told people that the water<br />
temperature is warmer on Columbus Day than it is on<br />
Memorial Day, most would look at you like you were<br />
crazy. But just like the leaves, the water temps drop<br />
quickly and our watermen and women reach for their<br />
saving grace: a wetsuit.<br />
Wetsuits have come a long, long way since they<br />
were first worn by Italian frogmen during World War II.<br />
These first suits were made of slick rubber that were<br />
uncomfortable and nothing short of a nightmare to get<br />
in and out of, but they allowed divers to keep their body<br />
temps up in cold water long enough to complete tasks,<br />
many of which were mission critical. Right around the<br />
1950s, the US Navy developed a new material which<br />
would revolutionize the industry: neoprene. These first<br />
neoprene wetsuits were nowhere near as sturdy as the<br />
hard rubber suits fabricated by the Italians, but with a<br />
little talcum powder, they were much easier to get on<br />
and off.<br />
Like many things, comfort means compromise<br />
elsewhere, and in this case, it came at the expense of<br />
durability. Early neoprene suits were notoriously frag-
ile and would tear and rip far too easily.<br />
After decades of experimenting and updating,<br />
we now have double-layered suits with<br />
taped and glued seams, as well as the addition<br />
of new materials like titanium and thermoplastics<br />
incorporated into the neoprene<br />
to maximize thermal insulation. Today’s<br />
wetsuits come in a multitude of cuts, sizes,<br />
thickness and colors, but they all provide<br />
the same important feature. They keep you<br />
warm when you need it most.<br />
People often think that a wetsuit works<br />
by keeping the user dry, but that’s the<br />
opposite of the truth. Wetsuits work by<br />
allowing water into the suit which is then<br />
trapped between the layer of neoprene<br />
and the skin. This thin layer of water is then<br />
warmed up by your body heat and kept<br />
trapped inside the suit to help the body<br />
maintain its temperature. The colder the<br />
water gets, the thicker your wetsuit should<br />
be to provide maximum insulation against<br />
the elements. Our customers at Southend<br />
Surf Shop will often ask, “Why wouldn’t<br />
I just buy the thicker wetsuit to keep me<br />
warm no matter what?” This is undoubtedly<br />
a valid question, but the answer is always<br />
the same. The thicker your wetsuit, the less<br />
flexibility you have while in the water. It is<br />
not uncommon for people to sweat profusely<br />
and become dehydrated when they<br />
wear a wetsuit that may be too thick for<br />
current conditions.<br />
And just like a bag of golf clubs, cocktail<br />
dress or shoes, there’s a wetsuit for every<br />
occasion. This modern-day water armor<br />
allows our watermen and women to surf,<br />
kayak, paddleboard, swim, dive, fish and<br />
much more well into the winter season.<br />
From spring suits (thinner suits with short<br />
sleeves and legs) and farmer johns (sleeveless<br />
suits with short or long legs) for warmer<br />
temps to 6/5/4 full suits (6mm thickness on<br />
the body torso, 5mm thickness on legs and<br />
4mm thickness on arms) with hoods for the<br />
coldest of winter days, these wetsuits allow<br />
the perfect blend of comfort and flexibility<br />
in any conditions and for any activity.<br />
Going surfing in October? A thinner full<br />
exit zero 38 fall
suit is probably going to be your go-to, but<br />
many surfers opt for a long-sleeve, shortleg<br />
suit that keeps their body warm in the<br />
cooler air temps, but legs comfortable in<br />
the warmer water. Taking the kayak out in<br />
the fall? You’ll want freedom to paddle on<br />
top, but still want to keep your core warm<br />
and not overheat as you move. A shortsleeve,<br />
long-leg suit will probably be the<br />
answer. Training for the upcoming triathlon?<br />
A sleeveless top and long-leg wetsuit<br />
gives you the freedom you need to swim<br />
while keeping you cool and not overheated.<br />
Here in Cape May, the cold-water season<br />
coincides with our best surf of the year,<br />
so our surf community is always on the<br />
leading edge of wetsuit technology. Surfers<br />
wait all year for the northeast swells that<br />
grace our shores each fall. The window<br />
of swell is tight and preparation is key. As<br />
the winter season arrives, so do surfers<br />
armed with thick wetsuits, hoods, gloves<br />
and boots. Not long ago, this meant a huge<br />
loss in flexibility and freedom to move and<br />
paddle through the surf, but the new technology<br />
in today’s wetsuits make suits from<br />
10-years ago look like ancient relics. Titanium<br />
threaded into today’s neoprene allows<br />
suits to keep a streamlined profile while<br />
Surfers took advantage of a northeast<br />
swell in late September, a time of year<br />
when wetsuits are very much in evidence,<br />
whether you’re an experienced surfer —<br />
or just starting out with your first boogie<br />
board. aleksey moryakov<br />
still giving the surfers maximum arm freedom<br />
needed to move around. These technological<br />
advances have also increased the<br />
prices of a high-end winter wetsuit, but ask<br />
any surfer getting out of 39-degree water<br />
what their best investment was (excluding<br />
the piping-hot coffee they’re about to go<br />
get), and you’ll get the same answer every<br />
time.<br />
For people looking to extend their water<br />
season into the fall without breaking the<br />
bank, we always recommend a basic 3/2 full<br />
suit. The numbers preceding a suit will tell<br />
you the thickness of the materials. A 3/2 full<br />
suit means that the torso of the suit is made<br />
with 3mm thick neoprene, while the arms<br />
exit zero 39 fall<br />
and legs are constructed of 2mm material.<br />
This is the universal standard for fall and<br />
late spring surfing, and is a great fit for paddle<br />
boarding, kayaking, and more. We often<br />
sell wetsuits to sailors, anglers, boaters and<br />
hunters every year. The style of a suit will<br />
depend on your specific need and comfort<br />
level, but you’ll be able to choose from a<br />
variety of features (think backzip, chest zip<br />
or zipperless), materials and colors.<br />
We always tell our customers at Southend<br />
Surf Shop that your budget should<br />
depend on your use. There’s no reason<br />
to buy a Rolls-Royce that only leaves the<br />
garage once a year. Our staff are hardened<br />
winter surfers and will always have firsthand<br />
knowledge to help you pick the suit<br />
that’s right for you.<br />
Aside from always making sure you try<br />
on your wetsuit, make sure to rinse your<br />
wetsuit with freshwater when you put<br />
it away for longer periods of time. With<br />
proper care and maintenance, you’ll be<br />
able to use your wetsuit for years to come<br />
and continue to extend your watersports<br />
well into the fall — just long enough to store<br />
plenty of waves, paddles or experiences<br />
into the memory bank until the spring season<br />
returns.
a cape may moment<br />
The Roth family model the groovy range of Exit Zero T-shirts at Rotary Park in Cape May. aleksey moryakov<br />
exit zero 40 fall
exit zero 41 fall
exit zero 42 fall
SPECIAL PROMOTION<br />
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exit zero 43 fall
THE EXIT ZERO DISCOUNT DECK <strong>2020</strong><br />
USUALLY, something that seems too good to<br />
be true is just that. Well, here’s the exception<br />
to that rule! The Exit Zero Discount Deck,<br />
from Exit Zero magazine, really IS everything<br />
it appears to be... which is THE best way to<br />
enjoy Cape May while saving a lot of money. To be precise,<br />
you will save more than $400 if you use all the cards in the<br />
elegantly designed pack of cards. And all you usually pay<br />
is $20. NOW IT IS ON SALE FOR $10! Enjoy dinner at The<br />
Ebbitt Room and you already got your money back! And<br />
unlike many other special offers, there are no exceptions<br />
or blackout days. These cards are good for every single day<br />
this year, through December 31, <strong>2020</strong>. You can buy the Exit<br />
Zero Discount Deck from the Exit Zero Filling Station, 110<br />
Sunset Boulevard, at Collier’s Liquor Store, Coffee Tyme<br />
or Tommy’s Folly at Congress Hall. Or call us on 609-770-<br />
8479 and pay by credit card. You can also buy it online at<br />
exitzero.com.<br />
Savings you can taste!<br />
There are no hidden catches with your Discount Deck. For example,<br />
you can save $10 off the cost of a great dinner at the Mad Batter, one<br />
of Cape May’s favorite restaurants. You can go any day of the week,<br />
even a Saturday night! So get out there and use your deck to enjoy the<br />
tantalizing Cape May eating experience.<br />
} participating restaurants<br />
Aleathea’s<br />
Save $5 on breakfast/lunch — minimum spend $20.<br />
Backstreet<br />
Save $10 on dinner — minimum spend $75.<br />
barefoot bar & Grill<br />
Save $10 on minimum spend $35.<br />
Blue Pig TAVERN<br />
Save $5 on breakfast — minimum spend of $30.<br />
CAPE MAY Brewing Company<br />
Save $5 on a minimum spend of $30.<br />
CAPE MAY Fish Market<br />
Save $10 on lunch/dinner — minimum spend of $50.<br />
cold spring brewery<br />
Save $5 on a minimum spend of $30.<br />
delaney’s irish bar & grill<br />
Save $10 on dinner — minimum spend $50.<br />
THE Ebbitt Room<br />
Save $15 on dinner — minimum spend $100.<br />
exit zero filling station<br />
Save $10 on breakfast/lunch/dinner — minimum of<br />
$30. fins bar & grille<br />
Save $10 on lunch/dinner — minimum spend of $50.<br />
5 West Pub<br />
Save $10 on lunch/dinner — minimum spend $30.<br />
Harpoons ON THE BAY<br />
Save $10 on lunch/dinner — minimum spend $50.<br />
Harry’s OCEAN BAR & GRILLE<br />
Save $5 on B/L, beach service — minimum spend $20.<br />
hawk haven vineyard<br />
Save $10 on a minimum spend of $50.<br />
Mad Batter<br />
Save $10 on dinner — minimum spend $50.<br />
OUT THERE COFFEE<br />
Save $3 on minimum spend $15.<br />
Merion Inn<br />
Save $15 on dinner — minimum spend $75.<br />
Oyster Bay<br />
Save $10 on dinner — minimum spend $50.<br />
quincy’s original lobster rolls<br />
Save $10 on minimum spend $50.<br />
RUSTY NAIL<br />
Save $5 on breakfast — minimum spend $25.<br />
Sapore italiano<br />
Save $10 on dinner — minimum spend $40.<br />
SeaSalt<br />
Save $5 on breakfast and $10 on dinner.<br />
Tisha’s<br />
Save $10 on lunch — minimum spend $30.<br />
Ugly Mug<br />
Save $10 on lunch, dinner — minimum spend $50.<br />
washington inn<br />
Save $10 on dinner — minimum spend $50.<br />
exit zero 44 fall
TOMMY’S<br />
FOLLY<br />
BOUTIQUE<br />
is your shopping<br />
destination for<br />
cozy cashmere<br />
sweaters and<br />
everyday styles<br />
for <strong>Fall</strong><br />
Open Daily<br />
Visit us on the<br />
Washington Sreet Mall<br />
at the corner of<br />
Carpenters Lane<br />
& Perry Street<br />
tommysfollycapemay.com<br />
609.554.3957<br />
exit zero 45 fall
THE EXIT ZERO DISCOUNT DECK <strong>2020</strong><br />
} participating stores<br />
Savings that will inspire you<br />
THE best thing about The Exit Zero Discount Deck? It’s<br />
packed with the kind of establishments you already<br />
frequent or absolutely SHOULD frequent if you haven’t<br />
already. Places like Collier’s Liquor Store, an unmissable<br />
stop if you’re looking for quality wines, beers and liquors<br />
— a must in a town with so many BYOB restaurants. With your nifty<br />
Discount Deck, you can save $10 on a minimum spend of $60. That’s<br />
some serious savings! Or wander down the mall to Bath Time, home<br />
of fine bath products. Or sample the goods at A Place on Earth, where<br />
you could save another $5 in minutes! Wherever you choose to go, it<br />
won’t take long to get a return on your investment. NOW THE DECK<br />
IS ON SALE FOR $10! Spoil yourself with a signature treatment at<br />
Accent on Beauty or Sea Spa at Congress Hall. If you’re in the mood<br />
for some seriously good snacking, visit the good people at Cape May<br />
Peanut Butter and Cape May Olive Oil Company, where you can save<br />
$5 and $10 respectively. Let the fun, and the savings, begin.<br />
A Place on Earth<br />
Save $5 on a minimum spend of $30.<br />
Bath Time<br />
Save $5 on a minimum spend of $30.<br />
Cape may honey farm<br />
Save $5 on a minimum spend of $25.<br />
Cape may Olive Oil Company<br />
Save $10 on a minimum spend of $35.<br />
Cape may peanut butter company<br />
Save $5 on a minimum spend of $25.<br />
Collier’s liquor store<br />
Save $10 on a minimum spend of $60.<br />
exit zero filling station<br />
Save $10 on a minimum spend of $50.<br />
Flying Fish studio<br />
Save $10 on a minimum spend of $40.<br />
Good Scents<br />
Save $10 on a minimum spend of $50.<br />
ORIGINAL FUDGE KITCHEn<br />
Save $3 on a minimum spend of $20.<br />
red oak trading<br />
Save $10 on a minimum spend of $50.<br />
sunset beach<br />
Save $5 on a round of mini-golf.<br />
TOMMY’S FOLLY AT CONGRESS HALL<br />
Save $10 on a minimum spend of $50.<br />
Trinkets<br />
Save $15 on a minimum spend of $75.<br />
} participating salons & spas<br />
accent on Beauty<br />
Save $5 on a minimum spend of $25.<br />
Sea Spa at congress hall<br />
Save $15 on a minimum spend of $100.<br />
} participating activities<br />
Cape may bird observatory<br />
Save $10 on any two-hour walk.<br />
Cape May Stage<br />
Save $10 on a show ticket. (Regular $40)<br />
Cape may trolley tours<br />
Save $3 on a $15 trolley tour<br />
East Coast parasail, Jet ski & jet Boat<br />
Save $10 on minimum spend of $40.<br />
East Lynne Theater company<br />
Save $10 on a show ticket. (Regular $35)<br />
historic cold spring village<br />
Save $5 on a minimum spend of $24.<br />
STEGER STANDUP PADDLEBOARD<br />
Save $5 on paddleboard rental — minimum $30.<br />
exit zero 46 fall
OVER 50 STORES UNDER ONE ROOF<br />
antique furniture • accessories • estate jewelry • vintage memorabilia • framed artwork • home goods<br />
Beach Plum Bakery and Café<br />
609.770.8261 | 484 Perry Street, Cape May | thewestendgarage.com<br />
exit zero 47 fall
Full of<br />
Beans<br />
exit zero 48 fall
Your fabulous fall guide<br />
to finding the best coffees<br />
on the island. Sip, sip hooray!<br />
article nicole james<br />
photography aleksey moryakov<br />
exit zero 49 fall
Coffee Tyme<br />
owners Jesse and Leigha Lambert<br />
location Washington Street Mall and<br />
315 Beach Avenue, Cape May<br />
fall hours The Mall location is open<br />
daily from 7-5, while the beachfront<br />
location is closed for the season.<br />
back story Jesse and Leigha Lambert<br />
loved visiting coffee shops when traveling<br />
during the winter months and often<br />
spoke of opening their own coffee shop.<br />
When an opportunity to purchase Coffee<br />
Tyme became available, they sat down<br />
with then-owners, Pete Kriebel and<br />
Susan Marleton, who had opened the<br />
business in 2002. Jesse worked as Pete’s<br />
apprentice throughout the 2015 season<br />
to learn the ropes then he and Leigha<br />
officially took over the business in 2016.<br />
The couple opened their second location<br />
on the Mall in 2018.<br />
specialty coffees Coffee Tyme<br />
specializes in fun lattes and mochas,<br />
with favorites including the Panda<br />
Bear Mocha, Nutty Monkey Mocha and<br />
Chocolate Covered Raspberry. They also<br />
offer a wide range of hot, iced and frozen<br />
coffees.<br />
worth a mention The fresh baked<br />
goods and breakfast sandwiches<br />
continue to grow more popular each year.<br />
exit zero 50 fall
Ostara’s<br />
owners Victoria Maniotis and Anastasia<br />
Maniotis, both pictured<br />
location 600 Park Boulevard, West Cape<br />
May<br />
fall hours Wednesday-Monday, 7-2<br />
back story Victoria and Anastasia always<br />
wanted to open a coffee shop and when a<br />
space became available in West Cape May,<br />
they jumped on it. The name comes from the<br />
book American Gods by Neil Gaiman. The<br />
character Ostara is the goddess of springtime,<br />
fertility and abundance. Victoria and<br />
Anastasia fell in love with the character and<br />
what she stands for — they hold a celebration<br />
on the Equinox each year in her honor.<br />
specialty coffees Ostara’s offers coffee<br />
iced cubes with their iced drinks and create<br />
seasonal specials with themed lattes. They<br />
also have a selection of baked goods with<br />
vegan and gluten-free options.<br />
worth a mention They sell crystals and<br />
artwork from local artists and host events<br />
throughout the year, including a book club and<br />
a range of teaching events.<br />
exit zero 51 fall
Out There Coffee<br />
owners Nikki Neilson and Craig Stonis (pictured)<br />
location 315 Ocean Street in Washington<br />
Commons, Cape May<br />
fall hours Thursday-Tuesday from 7am.<br />
back story After quitting their jobs and selling<br />
their house, Nikki and Craig bought a travel trailer<br />
and departed on a cross-country road trip. Nikki<br />
worked as a barista in a small shop in Oregon and<br />
Craig had a passion for roasting his own coffee —<br />
they had intentions to open their own place out<br />
west, but when they came home for Thanksgiving<br />
in 2017, the space in Cape May became available<br />
and they opened up the following year.<br />
specialty coffees Out There offers a wide range<br />
of organic, house-roasted coffees. Their superfood<br />
lattes, Nitro cold brews and Lumberjack latte<br />
are among their specialties. There are also coffee<br />
shakes, teas and smoothies plus with a variety of<br />
gluten-free baked goods, all of which are locally<br />
made from scratch.<br />
worth a mention Their mantra is communityminded<br />
as they display works of local artists and<br />
collaborate with other local businesses.<br />
exit zero 52 fall
Tommy’s Folly Café<br />
owners Cape Resorts, which also<br />
operates a portfolio of Cape May<br />
accommodations, restaurants and stores<br />
location The lobby of Congress Hall at<br />
200 Congress Place, Cape May<br />
fall hours Monday-Thursday 6:30-6:00<br />
and Friday-Sunday 6:30-10:00<br />
back story Congress Hall is America’s<br />
oldest seaside hotel, originally opening<br />
in 1816, being destroyed in a couple<br />
devastating fires and being rebuilt in 1879.<br />
The current incarnation reopened in 2002<br />
after a $25 million renovation.<br />
specialty coffees Tommy’s Folly offers<br />
a variety of coffees with classic and<br />
seasonal syrups and spirits, as well as<br />
flavored teas. The café is full of everything<br />
you need to keep you moving all day.<br />
Their fresh-brewed La Colombe coffee<br />
can be as simple or as creative as you<br />
choose. There’s also an assortment of<br />
freshly baked breads, muffins, scones and<br />
breakfast paninis, plus salads and small<br />
bites from the hotel’s Blue Pig Tavern<br />
restaurant.<br />
worth a mention Enjoy your drinks and<br />
treats as you browse their collection<br />
of books and magazines for sale. These<br />
include a variety of national best-sellers<br />
along with books by local authors. If the<br />
weather is playing nice, take a seat on the<br />
veranda overlooking the hotel’s sweeping<br />
Grand Lawn.<br />
exit zero 53 fall
Avalon Coffee<br />
owners Nanette and Erling Berg<br />
location Across from the beach at<br />
7 Gurney Street, Cape May<br />
fall hours Saturdays and Sundays<br />
through October<br />
back story Nanette and Erling<br />
purchased Avalon Coffee in 2005 when<br />
it came up for sale. They also at one time<br />
operated the North Cape May location<br />
for several years. Their mission is to<br />
dedicate themselves to providing some of<br />
the best coffee and bagels in town.<br />
specialty coffees Avalon Coffee serves<br />
gourmet micro-roast coffee, specializing<br />
in espresso, lattes, cappuccinos, chai<br />
teas and frozen coffee drinks. Their most<br />
popular Avalon blend coffee is available<br />
iced and hot along with their other<br />
favorite blends.<br />
worth a mention Their made-to-order<br />
breakfast sandwiches and artisan bagels<br />
are big favorites at breakfast — choose<br />
from 11 different homemade, gourmet<br />
cream cheeses. They also serve lunch.<br />
exit zero 54 fall
Madison’s Bakery<br />
owners Carole and Joe McCarraher<br />
location 701 Beach Avenue and off the<br />
mall at 505 Carpenters Lane, Cape May<br />
fall hours Wednesday-Monday from<br />
7am<br />
back story Madison’s Bakery is family<br />
owned and operated. Carole and Joe<br />
have been in the bakery business for 16<br />
years and wanted to combine their bakery<br />
with a coffee shop to give their customers<br />
an excellent cup of coffee to go with their<br />
baked goods. They opened at the beach<br />
in 2016 and then expanded with a second<br />
location earlier this year.<br />
specialty coffees Madison’s offers La<br />
Colombe and brew up made-to-order<br />
specialty drinks. What makes you special<br />
and draws customers in?<br />
worth a mention Their cake creations<br />
are some of the most artistic on the island<br />
and can be made for any occasion. Their<br />
hot sticky buns — including raisin and<br />
walnut — made using closely guarded<br />
family recipes, are also a huge draw.<br />
exit zero 55 fall
Finding Harmony<br />
Working 18-hour days on a scallop boat is brutal work. But for musician/<br />
fisherman Johnny Miller, the most trying time of his life was overcoming<br />
addiction. After leaving behind the lures of the big city, he’s now<br />
leading a balanced life back in his hometown.<br />
INTERVIEW NICOLE JAMES<br />
PHOTOGRAPHY SUZANNE KULPERGER<br />
exit zero 56 fall
exit zero 57 fall
Johnny, how did you land in Cape May?<br />
I grew up in North Cape May and went to<br />
Lower Cape May Regional. I played sports<br />
my entire life down here — football, baseball<br />
and basketball. I left and went to Wesley<br />
College in Delaware and got my bachelor’s<br />
degree in psychology. Then I moved<br />
back and took a job in Atlantic City as a drug<br />
counselor for about four years. I also lived in<br />
New York for about 12 years before coming<br />
back to Cape May full time and hopping on<br />
a fishing boat.<br />
What brought you out to New York?<br />
I moved out there for music with another<br />
local musician, Adam McDonough. We were<br />
both singer/songwriters, so we joined forces<br />
and moved to Hoboken, New Jersey. We did<br />
it was because Cape May at the time didn’t<br />
seem like an environment conducive to original<br />
music — people want to wind down<br />
and listen to what they know. We formed<br />
our band, 7Mornings, and I spent time in<br />
Hoboken, Jersey City and then ultimately<br />
New York City. I had a record deal out there<br />
— made a record, a bunch of music videos,<br />
but it never panned out. I’m thankful for<br />
those times because they gave me chops and<br />
taught me how to play all sorts of different<br />
styles in different ways — it made me a better<br />
musician. I had a lot of advantages, did a<br />
lot of cool stuff and met some cool people,<br />
but the industry is so hard and I had some of<br />
my own issues to work out before I was able<br />
to have the right focus.<br />
What deterred your focus while you were<br />
out there?<br />
I was a lunatic drinker and drug user — I haven’t<br />
had a drink in four years, and I’ve been<br />
completely clean for two-and-a-half. When I<br />
left my job as a drug counselor, I pretty much<br />
became a drug addict. I think the knowledge<br />
I had in that field was in the back of my head,<br />
so I knew I was slipping while it was happening.<br />
Knowledge though is never enough — it<br />
takes a lot of pain to get clean.<br />
How did you end up becoming involved with<br />
that lifestyle?<br />
The first time I drank and so on, looking<br />
back retrospectively, I just wanted fit in. It<br />
wasn’t anyone else’s thing, no one made me<br />
drink, but I wanted to be a part of it — it took<br />
a hold of me. I realized I couldn’t drink so I<br />
found something I could do, or so I thought.<br />
Everyone has their twist… everyone else<br />
can openly drink and one guy can make a<br />
fool of himself and everyone laughs. When I<br />
do, I hang from the rafters, start crying and<br />
then beat someone up or get beat up — I’m<br />
a maniac. I wanted to find something else to<br />
make me feel better and it started with pills<br />
and escalated from there.<br />
Did that come as a shock to your family and<br />
friends?<br />
The people I grew up with down here, they<br />
knew I had a problem… I was a nutcase.<br />
What they didn’t know was how bad it had<br />
gotten. Some of my closest friends were in<br />
disbelief because, in high school, I was an<br />
athlete and straight edge — I never did anything<br />
like that. But this disease is progressive,<br />
and it gets worse.<br />
exit zero 58 fall
What made things so difficult for you?<br />
I tried to control my drinking for a long time,<br />
I would get a year clean or sober, but I had a<br />
lot of setbacks. My brother Billy committed<br />
suicide in 2017 and that’s when I went off the<br />
deep end for about another year. He had his<br />
struggles and my last conversation with him<br />
was not a good one and the next day, I got<br />
the call. I allowed that to be my reason to let<br />
go of any normalcy and I used it to manipulate<br />
everyone around me. That’s the insidiousness<br />
of addiction. I wandered through<br />
life that way for about six or seven months,<br />
maybe longer. For me, if I’m told the stove<br />
is hot, I’m going to touch it and even when<br />
I know it’s hot, I’m going to keep touching<br />
it until I’m burned enough. Overall, it was<br />
a 10-year battle for me to get to where I am<br />
now.<br />
Was there a specific moment that made you<br />
decide to change?<br />
It wasn’t some catastrophic event. I could<br />
either go left and get more drugs, or I could<br />
come home, admit to everyone in my life that<br />
I had a drug problem and get help. I’ve been<br />
arrested nine times, lost friends and relationships<br />
and all of that might have made me<br />
Like father, like son. Johnny, above, and<br />
his father Bill, left, work together on Bill’s<br />
fishing boat. “My father is my hero and<br />
I hope Liam respects my profession the<br />
same way,” says Johnny of his infant son.<br />
exit zero 59 fall<br />
want to get clean to make up for everything,<br />
but it wasn’t. This was different — I didn’t<br />
want to live like that anymore, I didn’t want<br />
to be in a jail cell, or make the phone calls<br />
to find out what I did the night before. I just<br />
thought, “I can’t do this anymore.” So, I made<br />
a decision and with the support of multiple<br />
entities — friends, family, spirituality — I<br />
went to rehab, came home and jumped on a<br />
fishing boat with 32 days clean.<br />
That’s an incredible hurdle to overcome —<br />
how does it feel to live a totally different lifestyle?<br />
It’s a lot easier than waking up every day and<br />
hating yourself — now, every day is a blessing.<br />
When you go from waking up and thinking<br />
about how to get more drugs or convincing<br />
yourself it’s okay to do it to then waking<br />
up thinking I have a son, I have a good job<br />
and I play guitar all the time. My life is simple<br />
and in a lot of ways, I guess I’d been fighting<br />
the life that was laid out for me for a long<br />
time. In a lot of ways, it feels like I went in<br />
circles to get from point A to point B, but I go<br />
through that stuff. Now, I’m kind of where I<br />
was always meant to be.<br />
And where is it you believe you were meant
to be?<br />
I’m 39 and I’ve been a full-time fisherman<br />
for three years. I’m a third-generation fisherman<br />
— my father was in the business my<br />
entire life along with a lot of my other family<br />
members and friends. I also have my son,<br />
William James Miller IV — named after my<br />
brother — or Liam, who is a tremendous<br />
source of motivation, the craziest love I’ve<br />
ever experienced.<br />
How was it adjusting to this new role on a<br />
boat?<br />
Jumping on a fishing boat in general is<br />
insane. When I first started, I knew I was<br />
going to be scalloping three months prior. I<br />
went to the gym and got in the best shape of<br />
my adult life. I go out on the boat and it took<br />
me maybe 24 hours before I was “gripped<br />
up,” meaning your tendons get bigger, you<br />
can’t move your arms, and when you bend<br />
them, they creek because the tendons are so<br />
stiff. I went in the bathroom and pep-talked<br />
myself in the mirror because all I wanted to<br />
do was quit. Out of everything I’ve ever done<br />
in my life —besides getting clean — my first<br />
year of scalloping was consistently the hardest<br />
thing I’ve ever done.<br />
Were you out on the boat when COVID first<br />
hit?<br />
Yeah, we were out fluking and headed down<br />
to Virginia. We planned to be out for 10 days<br />
and on the sixth or seventh day, we made it<br />
to Virginia to unload the fish and the whole<br />
world had changed. No one was allowed off<br />
the boat, no one was allowed on the boat. No<br />
one touching and masks had to be worn. I felt<br />
like I knew it was coming but when we got 63<br />
cents for a pound of fluke that is usually $2 or<br />
$3, that’s when I knew, it’s done.<br />
How dangerous is your job as a fisherman?<br />
I’ve been on the ocean and seen people<br />
injured and boats on fire. I think a lot of the<br />
danger is what we’re doing now called “gear<br />
work.” We’re changing things over and have<br />
to climb up really high and it’s windy. A lot of<br />
people get injured on the dock just as much<br />
as the ocean. I’ve seen boats collide, outriggers<br />
ripped off — it can be very dangerous.<br />
But for the most part, we’re safe. My father<br />
Bill Miller is a really safe captain and we<br />
don’t push it if it’s too dangerous.<br />
What is the most difficult thing about working<br />
on the boat?<br />
On anyone’s first trip out, it’s exciting but<br />
then shock of the work can be overwhelming.<br />
A lot of people assume the work is the<br />
most difficult. When you get past that, it<br />
slows down and you understand the job, and<br />
the hardest thing is leaving home to go out<br />
there. I always say we don’t get paid to work<br />
hard — we get paid to leave. I’m probably on<br />
the ocean 200 days out of the year. It’s an<br />
adjustment for everyone involved, but there<br />
are benefits, too — when we’re off, we’re off.<br />
Now that you have your son, how different is<br />
it having to leave?<br />
It’s definitely heightened for me because of<br />
Liam. I assume when he’s three and starts<br />
asking why I’m leaving, it’s going get harder.<br />
But there’s also an excitement to it that when<br />
daddy is coming home, he’s home. I remember<br />
it as a kid because of my dad. I will never<br />
forget the smell of fish and grease on my<br />
father — it’s the most beautiful smell in the<br />
world to me. It was a badge of courage and<br />
I’d always proudly say my dad is a fisherman,<br />
he’s like a Viking. Now, I see my dad and<br />
he’s getting older, but I still look at him like<br />
that. My father is my hero and I hope Liam<br />
respects my profession the same way.<br />
How do you cope with missing them while<br />
you’re out?<br />
When I’m on the boat, I have 10 shows<br />
downloaded and watch them all while we’re<br />
steaming. Once we’re scalloping and working,<br />
it’s just straight work — I just try to get<br />
lost in it. Music of course — I put my headphones<br />
on, and I have a playlist with crazy<br />
hours of music. When we scallop, that’s all<br />
you’re doing for 18 hours a day with six hours<br />
to sleep. In that time, it’s music and prayer. I<br />
have my higher power and repeat the serenity<br />
prayer every day.<br />
Music is obviously still an important part of<br />
your life — how do you balance that and your<br />
job as a fisherman?<br />
I think that I try to let it happen naturally.<br />
I’m finding ways to combine both music and<br />
fishing. If the weather is nice and there’s no<br />
one around on the boat, I’ll pick my guitar<br />
up and play, maybe write something. I live in<br />
two very different worlds and there are guys<br />
on my boat who have never seen me play or<br />
know that I do. These dudes are super-understanding,<br />
loving people with just a very<br />
rough exterior. I’ve had three years to realize<br />
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“Once we’re scalloping and<br />
working, it’s just straight work — I<br />
just try to get lost in it. Music of<br />
course — I put my headphones on,<br />
and I have a playlist with crazy<br />
hours of music. When we scallop,<br />
that’s all you’re doing for 18 hours<br />
a day with six hours to sleep. In<br />
that time, it’s music and prayer. I<br />
have my higher power and repeat<br />
the serenity prayer every day.”<br />
it’s about earning that respect and becoming<br />
a valuable member of the crew. I finally feel<br />
at home on a boat — I hate being the worst<br />
at anything, and that’s what I was for a long<br />
time. I had to get both feet in that world<br />
before I could put one in another so now, I<br />
think I can easily go back and forth.<br />
What sparked your interest in music?<br />
Right before I went into high school, my<br />
guidance counselor told me “you might be<br />
good at football, but you’re never going to be<br />
6-6 and 300 pounds — let’s get you involved<br />
in something else, too.” Fortunately for me<br />
and so many other people around here,<br />
Lower was so progressive and they offered a<br />
guitar class that you can take all four years.<br />
I always wanted to play and my parents listened<br />
to a lot of music when I was growing<br />
up. My mom was really into Stevie Wonder,<br />
Elton John and Bobby Brown and my dad<br />
was into a lot of rock ’n’ roll. They would<br />
blare music and when they offered it to me at<br />
school, I loved every minute.<br />
Have you played any gigs around the area
where people can check you out?<br />
I sometimes play at the Mad Batter on Sunday<br />
nights but it’s not nearly as often as when<br />
I played the Ugly Mug and Cabanas years<br />
back. I’d like to play out here more, that’s my<br />
goal once winter slows things down a little<br />
bit on the boat. Cape May has some fantastic<br />
musicians I’d like to do something with, too.<br />
It’s like this little suction cup of an area that<br />
has all this talent. I haven’t yet engrained<br />
myself back into the mix but any time I play<br />
here, everyone is super supportive. I see it<br />
and I get jealous that I’m not more involved<br />
in it — I get busy or I convince myself that I<br />
can’t do it that night. But now I’m doing this<br />
because I want to be involved in the scene<br />
and play a lot more, so I hope I have more<br />
opportunities.<br />
Where does that eagerness come from to<br />
play live?<br />
Playing in front of people is such a cathartic<br />
experience. Before a show and directly after,<br />
I have to kind of hide. It’s so important to me<br />
that I get in the right head space before I play.<br />
I’ve been in situations where I’ve played the<br />
best shows of my life and went backstage and<br />
broke down, not nervous or upset but it was<br />
just insane. It was like scoring a touchdown<br />
in the fourth quarter with three seconds left<br />
“Playing in front of people is such<br />
a cathartic experience. Before a<br />
show and directly after, I have to<br />
kind of hide. It’s so important to me<br />
that I get in the right head space<br />
before I play. I’ve been in situations<br />
where I’ve played the best shows<br />
of my life and went backstage and<br />
broke down.”<br />
in the state championship game. It could be a<br />
Wednesday night with 20 people or a Friday<br />
in New York City with 500 people. It didn’t<br />
matter — the connection I had was so overwhelming<br />
and I see that I can feel that way in<br />
Cape May. It scares me sometimes because<br />
how do you do that in front of people who<br />
know your whole story? Sometimes it makes<br />
it easier and sometimes harder. It presents<br />
different challenges but I’m ready to get into<br />
that challenge.<br />
Do you feel like you’re in better place in life<br />
to focus on your music?<br />
Music is such an integral part of my life and<br />
the role it’s played has switched. I no longer<br />
have this unquenchable thirst to be a successful<br />
musician. I just do it to connect with<br />
people and my songs, wherever they come<br />
from. I still have a lot of work to do in terms of<br />
dealing with my past. I still get angry — I still<br />
hear a song in the car that reminds me of my<br />
brother Billy and have to pull over. I still get<br />
mad at him for what happened and at myself<br />
for not trying harder with my music. I convinced<br />
myself that I blew it — I could’ve been<br />
this, I could’ve been that and it’s because<br />
I drank and didn’t push hard enough. In<br />
reality, I was doing the best I could at that<br />
time. If I had the focus I have today, maybe<br />
I could’ve done better but the only reason I<br />
do is because of everything I didn’t focus on<br />
then and the pain that it caused me.<br />
Do you have any regrets?<br />
I had to let go of the record deal and opening<br />
for bigger bands and all that. Now it seems<br />
like because I’ve done that, musically, at<br />
home in my bedroom, I’m better than I’ve<br />
ever been. It feels like it’s natural and there’s<br />
no pressure. There was a lot of weight on my<br />
shoulders when I was in the other situations.<br />
I think a lot of that had to do with the way I<br />
was living. How can I open for this person<br />
and still get high? That’s not a concern for me<br />
anymore so I’m just focused.<br />
Do you put a lot of that pain into your music?<br />
I’ve been told my music is really honest with<br />
minimal fluff. Don’t get me wrong, my love<br />
songs are fluffy, but when I’m writing about<br />
something like my addiction — I don’t hide<br />
that I’m a recovering addict and I’m not<br />
interested in putting makeup on.<br />
Who are some of those artists with an influence<br />
on your music?<br />
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I like all sorts of stuff. I grew up on Stevie<br />
Wonder, Pink Floyd, Rage Against the<br />
Machine, Pantera, and Tool but you wouldn’t<br />
know that based on what you hear in my<br />
music. I think the musicians I’m similar to<br />
are Ray LaMontagne, Ryan Adams, Glen<br />
Hansard and Foy Vance. I really like this kid<br />
Dermot Kennedy and I love Mac Miller. I’m<br />
a big fan of that guy, and Eminem — these<br />
people just don’t lie. I listen to everything —<br />
Justin Bieber, Shawn Mendes — I like what<br />
Shawn Mendes did on his last record and I<br />
went through a big Justin Bieber phase when<br />
he came out with his record, “Purpose”. It<br />
sounds crazy, but I don’t care what anyone<br />
else says. I like a guy who can get behind a<br />
guitar with just himself — someone like Ed<br />
Sheeran. Then I like a guy like John Mayer or<br />
a band like Pink Floyd who can really capture<br />
a sound, make it their own but keep it<br />
accessible. I genuinely listen to everything<br />
because, as a songwriter, that’s what you<br />
have to do.<br />
What’s your writing process like?<br />
I get a feeling usually, which is weird, but I<br />
could write a song at any time if get that feeling.<br />
After I watch something really heartfelt,<br />
too. Something that hits me and sparks a<br />
certain emotion, if I have a guitar, an idea of<br />
a song will come to me. If I sit down without<br />
any feelings or overwhelming emotion,<br />
whether it’s happy, sad, angry, it doesn’t<br />
work for me. I’m an emotional person,<br />
sometimes to my detriment. I need a place to<br />
put that and that’s why — going back to my<br />
high school, guidance counselor and music<br />
teacher — that part of my life was massaged<br />
by some people’s encouragement. It changed<br />
my life and gave me an outlet that I never<br />
would have otherwise had.<br />
Do you consider yourself a perfectionist?<br />
I hate being the worst at anything, but I don’t<br />
think I’m good enough to be a perfectionist<br />
with my music. I would consider myself<br />
aware and conscious — I don’t just throw shit<br />
together or settle. That was something I’ve<br />
learned from my buddy Adam McDonough<br />
and a lot of musicians I’ve worked with. If I<br />
start a song, it can be almost unrecognizable<br />
by the end and that’s progress. In my teens<br />
and 20s, I wanted the first idea to be the best<br />
and now if it is, I have to go through hours<br />
of just screwing it up — just like in my life.<br />
But the best songs come to you in two min-
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utes and then they’re done. The songs I love<br />
the most and seem to connect with people I<br />
show them to are usually the ones that took<br />
me an hour to write start to finish.<br />
Are there any platforms we can listen to<br />
your music?<br />
My handle is JohnnyMillerNow and I have a<br />
record produced on iTunes and I post music<br />
on all those forums — Twitter, Facebook and<br />
YouTube. It’s called Ten Year Monster and<br />
you can also grab that on Amazon. I’m finishing<br />
up a new three-song EP that should<br />
hopefully be out in December. All the music<br />
is done, I just need to finish my vocals. I’m<br />
hoping to get back in the studio because<br />
that’s some of the darker stuff I wrote when I<br />
came out of my fog and addressed it. I wrote<br />
a song about my brother called Billy and two<br />
others that are good, but they’re deep. They<br />
have pop sensibilities to them, but my newer<br />
stuff I’ve been working on recently is more<br />
laidback, love related and happy. I’m looking<br />
forward to releasing that music, too.<br />
When you’re not out fishing or behind your<br />
guitar, what are some of your favorite things<br />
to do in Cape May?<br />
I like to go down to the Cove and walk on the<br />
Washington Street Mall with my family. My<br />
grandfather has a memorial bench so I like to<br />
hang out there a lot.<br />
Any restaurants or shops you visit frequently?<br />
I love the Washington Inn and Oyster Bay —<br />
Tally is a good friend of mine, so I stop over<br />
there a lot. I love the local spots — I just came<br />
from Louisa’s, Southend is my go-to surf<br />
shop and Galvanic is another great one. It’s a<br />
breath of fresh air for me — they have clothes<br />
that aren’t just painting or boating T-shirts. I<br />
like to dress nice when I can — it makes me<br />
feel like I still have some New York in me.<br />
Growing up in Cape May, you must have<br />
worked at other places around town?<br />
I worked at Uncle Bill’s when I was 14 —<br />
Tommy O’Hara is a good guy to work for. My<br />
dad also had a painting business that I was<br />
at for a while. There wasn’t much else — my<br />
work was mostly playing music. I played at<br />
the Mug, Carney’s and throughout college,<br />
I would come home and play on Thursday<br />
nights at Cabanas. At one point I was playing<br />
eight gigs a week with two on Fridays.<br />
I’d have one in Sea Isle and then come down<br />
here to play the Mug.<br />
What advice would you offer to someone<br />
who wants to pursue music?<br />
I’d say practice your guitar and piano — it’s<br />
important to practice both of them but also<br />
listen to music. Put your headphones on, ask<br />
your father or your best friend — ask someone<br />
what they’re listening to and go listen to<br />
it. The amount of learning and understanding<br />
that you can get — you can tell someone<br />
to listen but sometimes they don’t know<br />
what they’re listening for. I more so listen to<br />
music for the connection and the emotional<br />
way a person says something you’ve heard<br />
a million times, just a little different. The<br />
most important thing if you’re going to be a<br />
musician listening to a ton of music. Find out<br />
what you like and listen to it until you don’t<br />
like it anymore. Ultimately, through years<br />
and years of evidence, if I listen to something<br />
over and over again, the parts I really like will<br />
seep into me and I’ll be able to write that<br />
way. I’m not talking about robbing someone’s<br />
sound, I’m talking about letting your<br />
influences influence you.<br />
TO BEER OR NOT TO BEER, THAT IS THE QUESTION.<br />
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Available!<br />
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TOMMY’S<br />
FOLLY<br />
BOUTIQUE<br />
is your shopping<br />
destination for<br />
cozy cashmere<br />
sweaters and<br />
everyday styles<br />
for <strong>Fall</strong><br />
Open Daily<br />
Visit us on the<br />
Washington Sreet Mall<br />
at the corner of<br />
Carpenters Lane<br />
& Perry Street<br />
tommysfollycapemay.com<br />
609.554.3957<br />
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Perfect Pumpkins<br />
Where to find them, how to carve them and where to enjoy<br />
the best edible treats and drinks. Have a very gourd day!<br />
ARTICLE NICOLE JAMES
Tis the season for hot apple cider, cozy sweaters, fun hayrides and —<br />
of course — sweet potatoes! Just kidding. Sweet potatoes are cool<br />
and all, but no one is decorating their front porch with a bunch of<br />
yams. And no one is packing up the kids for a fun afternoon of…<br />
sweet potato picking. That honor is reserved for another orange,<br />
pulp-filled phenom: the pumpkin. These fruits ( yes, they ARE<br />
fruits) have been growing on American soil for centuries, but they<br />
weren’t always the fan favorite they are today. In fact, up until the late 19th century, these<br />
plentiful squashes were used mostly as livestock feed. Their market value? Next to nothing.<br />
In 1870, the Horticulturist magazine went so far as to call for the retirement of the humble<br />
gourd, claiming it should be “entered upon the fossil list.”<br />
But, as the nation’s industrial revolution took hold and more Americans turned to citybased<br />
manufacturing jobs, the lowly pumpkin began to symbolize something other than<br />
cow food. Suddenly, these overlooked orbs provided a tangible connection to the family<br />
farm of yore, and they helped temper a feeling of nostalgia for the country’s collective<br />
cultural roots.<br />
Today, pumpkins continue to be the centerpiece of fall dinner tables and décor,<br />
Thanksgiving Day parades, county fair contests, and that age-old fairytale, Cinderella. We<br />
wouldn’t recommend catching a ride on a pumpkin any time soon, but there are plenty of<br />
other tricks and treats to look forward to this fall.<br />
Take the carving of the Jack-o-Lantern. Now a staple on Cape May porches, these<br />
Halloween trademarks originated in Ireland. Initially, they were made from turnips or beets<br />
and used to ward off unwanted visitors — namely, Stingy Jack. Legend has it a deal with the<br />
devil gone bad left Stingy Jack banned from heaven and hell. This left the man wandering<br />
earth for eternity with nothing but a burning coal inside a carved-out turnip to light his<br />
way. The Irish referred to Stingy Jack as Jack of the Lantern and, later, Jack-o-Lantern.<br />
Whether you’re in the market this season for a pumpkin that will connect you to<br />
America’s storied agricultural past or ward off evil spirits on your front stoop, Cape May<br />
has you covered. We talked to some of the best local growers and sellers for the 4-11 on the<br />
fruit of the season.<br />
As for where to pick up a sweet potato or two, sorry, but you’re on your own.<br />
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Secluded Acres<br />
location 1024 NJ-47, Rio Grande<br />
hours October — Monday to Saturday 9-5:30, Sunday 10-4; November — Monday to<br />
Saturday 9-5, closed Sundays until Thanksgiving<br />
back story This family-owned and operated garden center has been serving up shrubs,<br />
pumpkins, vegetables and garden supplies in Cape May County since 1985.<br />
offerings Secluded Acres grows most of their annuals and vegetable plants on site<br />
in their greenhouse. In previous years, their pumpkins were also on site, but now they<br />
purchase them from top farms in South Jersey and Eastern Pennsylvania. You can expect<br />
high-quality orange jacks, face pumpkins, jack-be-littles, cinderella pumpkins, Long Island<br />
cheese, iron sides and more. Kid-friendly sizes are always available.<br />
farming trivia: For a bit of vibrat decor, field-grown mums make the perfect<br />
complement to a pumpkin-themed aesthetic. Or pick up some straw, cornstalks, haybales<br />
or scarecrows.<br />
insider tip: Secluded Acres offers apple cider — the perfect thirst quencher during a long<br />
day of shopping.<br />
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Central Park<br />
Farm Market<br />
location 801 Park Boulevard,<br />
West Cape May<br />
hours Sunday 9-5, Monday to Wednesday<br />
11-5, Thursday 11-6, Friday and Saturday 9-6<br />
back story Located on a 25-acre stretch<br />
in bucolic West Cape May, Central Park<br />
Farm Market is a family-owned business<br />
that opened its doors in 2014.<br />
offerings Expect face pumpkins, fieldtrip,<br />
cannonballs and a variety of gourds like<br />
turbans and goosenecks.<br />
farming trivia Nearly everything carried<br />
here is indigenous to South Jersey to<br />
ensure it thrives in sandy soil and remains<br />
healthy for as long as possible.<br />
insider tip Central Park is also a licensed<br />
seafood market operating a full kitchen.<br />
Rea’s Farm Market<br />
location 400 Stevens Street, West Cape May<br />
hours Daily 9-5<br />
back story Rea’s has been open since 1996, but the Rea family have been on the land<br />
and working the grounds since 1720.<br />
offerings Expect a wide variety of pumpkin types, including jack-be-littles, field trip and<br />
blue doll — great for carving, cooking and decoration. They also offer fancier gourds that<br />
resemble pumpkins but are actually squash — think turban and hubbard. See them in the<br />
patch or market!<br />
farming trivia Rea’s Farm begins planting pumpkins in July and, depending on the size<br />
and species, it can take up to 80 or 110 days before they’re ready for harvest. To keep the<br />
pumpkins from drying out in summer heat, rain about once per week is ideal.<br />
insider tip Rea’s offers hayrides through their pumpkin patch every year. They often have<br />
field trips come through their market, and school children eagerly pick their own pumpkin<br />
— with just one rule: To keep it, you have to be able to carry it.<br />
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Beach Plum Farm<br />
location 140 Stevens Street, West Cape May<br />
hours Market is open daily 8-5, while the Kitchen hours are Wednesday to Sunday 8-3.<br />
back story Beach Plum Farm was founded in 2007, and many of their crops were immediately<br />
featured on menus at restaurants belonging to the Cape Resorts group (Blue Pig Tavern, Ebbitt Room,<br />
Rusty Nail), who also operate the farm. In 2009, the farm opened to the public, instantly becoming<br />
a community gathering place. Just six years later, an Amish family from Lancaster, PA was hired to<br />
construct a mortise-and-tenon barn at the center of the property that houses a kitchen and market.<br />
offerings Expect Long Island cheese, heirloom and the traditional orange pumpkins. You’ll also see<br />
gourds and many kinds of squash along with Beach Plum’s other in-season vegetables.<br />
farming trivia Grown on site using only sustainable agricultural practices, pumpkins that aren’t taken<br />
home by guests or sold to area chefs are fed to the farm’s pigs as a favorite meal. Nothing goes to<br />
waste.<br />
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Where to enjoy pumpkin treats this fall<br />
LUCKY BONES<br />
Harvest Pie: Topped with butternut squash, parmesan, goat cheese, caramelized<br />
onions, sage pesto, prosciutto, di Parma and a nutmeg cream drizzle.<br />
TISHA’S<br />
Tisha’s Pumpkin Ravioli: Pumpkin-filled ravioli served in a sage cream sauce.<br />
RIO STATION<br />
Southern Tier Pumking Imperial Ale: Tastes of buttery pie crust and warm pecans.<br />
HARRY’S<br />
Pumpkin spiced mule: And you thought pumpkin spice was a Starbucks thing?<br />
HARBOR VIEW<br />
Pumpkin Martini: Looking to class up your pumpkin-spice game? Here’s the ticket.<br />
CAPE MAY BREW CO.<br />
Mop Water: The ultimate fall combo of cinnamon/nutmeg/ginger/allspice/real vanilla.<br />
MUDHEN<br />
Nummy Pumpkin Beer: They don’t call it “freakishly delicious” for nothing.<br />
LOUISA’S CHOCOLATE BAR<br />
Pumpkin macaroons, pumpkin bars and the super-sweet John and Kira caramel.<br />
THE ORIGINAL FUDGE KITCHEN<br />
Pumpkin pie fudge is a beloved annual tradition on the island.<br />
Legates Farm<br />
location 3400 Bayshore Road, North<br />
Cape May<br />
Hours Daily 10-5 through November<br />
back story Legates Farm Market is nearly<br />
100 years old. It was taken over several<br />
years ago by Barbara Wilde of Willow<br />
Creek Winery and is operated by Kevin and<br />
Lisa Celli.<br />
offerings Expect Cinderella, dark knight,<br />
little jacks, Long Island cheese as well as<br />
various gourds and produce.<br />
farming trivia Legates was one of the<br />
first farms in the state to sell directly to<br />
the consumer, and that tradition continues<br />
today.<br />
insider tip Have a question? Legates<br />
is known for a focus on education and<br />
connecting with the customer. (Oh, and also<br />
those farm-fresh eggs they get directly from<br />
their own chicken coop.)<br />
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Carving the Perfect Pumpkin<br />
To ensure you nail your seasonal creation — and you don’t end up elbow deep in pumpkin<br />
pulp with nothing to show for it — we spoke with Brendan Schaffer, pumpkin-carving<br />
extraordinaire (pictured are some of his creatures) and a teacher and naturalist with the<br />
New Jersey Audubon Nature Center of Cape May.<br />
• Always use a stencil. Whether you buy one or draw your own on paper, this will help you<br />
get it right on the first go.<br />
• Tape the stencil onto the pumpkin and, with a sharp (preferably serrated) knife, poke tiny<br />
holes through your stencil and into the pumpkin along the outer lines of your design.<br />
• Once all the holes have been poked, remove your stencil. Rub baby powder — yes, baby<br />
powder! — over the surface of the pumpkin to bring out the holes and make your design<br />
more visible.<br />
• Before you start cutting, be mindful of the thickness of your walls — do you have a sharp<br />
enough tool?<br />
• If you make a mistake and accidentally remove too much, toothpicks are your best friend.<br />
Use them to reconnect any bits you need.<br />
• To illuminate your design, consider a battery-operated candle… the fire department will<br />
thank you.<br />
• Improve your sculpting and carving skills by practicing on potatoes, apples or other gourds<br />
throughout the year. And don’t let a mistake get you down — even the spookiest mishap is<br />
an important part of the process.<br />
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Cape May Wicker<br />
Two locations open seven days 9 to 5<br />
1930 Route 9, Clermont | 609-624-3031<br />
203 Sunset Boulevard, West Cape May |<br />
609- 884-1849<br />
<strong>Fall</strong> is Fire Table Season<br />
at Cape May Wicker!<br />
capemaywicker.net
PUMPKIN PIE<br />
FUDGE IS NOW<br />
IN SEASON!<br />
A CAPE MAY TRADITION<br />
Every batch of fudge is hand-whipped in Copper Kettles using a wooden<br />
paddle. In 49 years, we have never made a batch any other way.<br />
PLUS... Premium Chocolates<br />
Saltwater Taffy & Homemade Caramel Corn<br />
Hand-Dipped Ice Cream & More!<br />
OPEN EVERY DAY IN CAPE MAY<br />
On the Washington Street Mall and on the Promenade<br />
toll-free @ 1-800-23-FUDGE online @ www.FudgeKitchens.com<br />
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a cape may moment<br />
The Military Timeline Weekend at Historic Cold Spring Village in September. aleksey moryakov<br />
<strong>Fall</strong>ing for a book<br />
HENRY’S<br />
Since 1972<br />
CAPE MAY’S LANDMARK JEWELER<br />
“I love it!”<br />
Cape Atlantic<br />
Book Company<br />
OPEN @ 10am<br />
City Centre Mall 2nd floor<br />
Washington Street Mall, Cape May<br />
609-846-7688 • capeatlanticbookco.com<br />
Not Your Grandmother’s Jewelry!<br />
407 Washington Street Mall • 609-884-0334 • HenrysCM.com<br />
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Flying Fish Studio<br />
Cool, Casual, Fun, Stylish!<br />
Available on tees and sweats for adults and children!<br />
130 Park Boulevard 609-884-2760 theflyingfishstudio.com<br />
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Shopping / by courtney rosenberg<br />
Must Haves<br />
From gourmet local salts to sparkly masks<br />
and instant cocktails, here are some of our<br />
favorite things from some of our favorite<br />
Cape May stores<br />
Funsie Fanny Pack<br />
Fanny packs are in. They can hold your<br />
wallet, keys, hand sanitizer, mask, an<br />
unopened can of beer... ya know, the<br />
essentials.<br />
Priced at $17.99 from the Brewtique at Cape<br />
May Brewing Co at Cape May Airport.<br />
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Sparkly Mask<br />
Masks are our social obligation to wear<br />
everytime we go out in public and cannot<br />
remain distant from others... so why not<br />
make it fashionable? Sparkles — check.<br />
Colorful stars — check. They have<br />
handcrafted masks to go with all outfits.<br />
Priced at $18 from Victorious<br />
Salty Acres Sea Salt<br />
This Cape May sea salt is needed in your<br />
spice cabinet. From the plain Sea Salt to<br />
engaging flavors like Thai, Jalapeño Lime,<br />
Herb Garden, you have the perfect flavor<br />
for any dish.<br />
Priced at $6.99, $12.99 from Love the Cook<br />
Incense Matches<br />
These incense matches are the perfect<br />
stocking stuffer for the entertainer in<br />
your life. The earthy aromas mask any<br />
unwelcome smells in a space or can be lit<br />
for when you need to take five and feel zen.<br />
Priced at $2 from Good Scents<br />
Citizen Ruth RBG<br />
Coffee Mug<br />
“I would like to be<br />
remembered as<br />
someone who used<br />
whatever talent she<br />
had to do her work<br />
to the very best of<br />
her ability.” And<br />
that’s the tea, sis.<br />
Priced at $17 from<br />
Eastward at West<br />
End Garage<br />
Camp Craft Cocktails<br />
Simply add 12 oz of your favorite<br />
Hot Toddy alcohol, refrigerate<br />
for three days and shake before<br />
serving. Boom! It’s that simple.<br />
This cocktail infusion kit is<br />
perfect for gifts and gatherings.<br />
Insider tip: Heat up your drink<br />
during the cold fall and winter<br />
days for a delicious cocktail to<br />
warm you up.<br />
Priced at $26 from Quirk & Co.<br />
Kelly + Jones Perfume Oil<br />
A modern perfume, crafted to pair with a<br />
glass of your favorite Merlot this fall. With<br />
all of the local wineries in the area, this is<br />
the perfect perfume to accompany your<br />
day sipping.<br />
Priced at $31 from Eastward at West End<br />
Garage<br />
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at Congress Hall<br />
SIMPLE PLEASURES FROM THE SEA<br />
seaspacapemay.com<br />
Call 609-884-6543 to schedule an appointment<br />
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T H E S H O W<br />
M U S T G O O N L I N E<br />
those windows, grab a cup of your favorite<br />
Open<br />
or tea, snuggle up with your favorite<br />
coffee<br />
CapeMayStage.org for more<br />
Visit<br />
or scan QR CODE for<br />
details<br />
information about our<br />
more<br />
Virtual Events<br />
Upcoming<br />
can’t go to the theatre right now,<br />
You<br />
Cape May Stage is bringing the theatre to you<br />
so<br />
with our New Virtual Theater!<br />
person and let Cape May Stage entertain you!<br />
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6 0 9 ) 5 3 6 - 9 1 5 7<br />
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S T O C K T O N P L , C A P E M A Y<br />
5<br />
T A Y _ L O K A L<br />
S<br />
L O K A L C A P E M A Y<br />
#<br />
A P ' C<br />
E W E S T B H O T E L<br />
C A P E M A Y ' S<br />
N<br />
N E W E S T B O U T I Q U E H O T E L<br />
/ O P E N Y E A R A R O U N D /<br />
I O P E N Y E A R - R O U N D I<br />
T A Y L O K A L . C O M<br />
S<br />
@<br />
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ng<br />
t<br />
.<br />
The First Resort<br />
Fun, Sun, Fire<br />
& War in<br />
Cape May,<br />
America’s<br />
Original<br />
Seaside Town<br />
BEN MILLER<br />
«<br />
FIRST RESORT<br />
Fun, Sun, Fire & War in Cape May, America’s Original Seaside Town<br />
BEN MILLER<br />
• The best-selling Cape<br />
May history book.<br />
• Now in its third edition<br />
with many NEW wonderful<br />
historical photographs and<br />
updated stories.<br />
• More than 300 pages,<br />
filled with fascinating<br />
photographs and stories.<br />
A MUST FOR EVERY<br />
LOVER OF CAPE MAY!<br />
For sale at Exit Zero Filling<br />
Station, Cape Atlantic<br />
Book Company, Whale’s<br />
Tale, Congress Hall, Sunset<br />
Beach Gift Shop<br />
One of the best coffee table books of the year<br />
— Philadelphia Inquirer<br />
Gary Padussis,<br />
President<br />
Registered Principal<br />
We’re your guiding light through turbulent<br />
times with proven advice on financial, estate, tax<br />
planning, and all matters affecting your wealth.<br />
Visit our website and sign up for our free newsletter.<br />
609.884.8085 • capeim.com • gary@capeim.com<br />
Securities and advisory services offered through Cetera Advisors, LLC.<br />
Member FINRA/SIPC., a Broker/Dealer and Registered Investment Advisor.<br />
Cape Investment Management, LLC, is independent of Cetera Advisors.<br />
Cape Investment Management |139 Broadway | Cape May, NJ | 08204<br />
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North Beach Health Club is located just off Bayshore Road in the Acme<br />
Shopping Plaza, North Cape May. We offer a fully-equipped cardio deck,<br />
circuit training, and free weights. Our 50+ group fitness classes a week<br />
include Spin, Boot-Camp, CrossFit, Yoga, Pilates and more!<br />
Affordable membership options to fit the needs of your budget and<br />
lifestyle. Visit our website to learn more about our amenities.<br />
NORTHBEACHGYM.COM<br />
3848 Bayshore Road<br />
North Cape May (Acme Plaza)<br />
609-898-3800<br />
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YOU deserve<br />
a massage<br />
Reserve your perfect escape today!<br />
THE<br />
DAY SPA<br />
& HOLISTIC CENTER<br />
609.898.1003<br />
607 Jefferson Street<br />
Cape May, NJ<br />
CapeMayDaySpa.com<br />
Massages • Facials • Manicures • Pedicures • Baths • Couple’s Packages<br />
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Cherishing Life’s Moments<br />
Serving Cape May & Lower Township<br />
609-884-3793<br />
spilkerfuneralhome.com<br />
DENNIS J. SPILKER Manager/Funeral Director NJ # 4038 • KEVIN J. BEARE Funeral Director NJ # 3806<br />
A spectacular harbor setting<br />
CORINTHIAN<br />
YACHT CLUB<br />
of CAPE MAY<br />
for your special event<br />
Our traditional clubhouse,<br />
gorgeous sunset views and<br />
exceptional cuisine lend a<br />
memorable, distinctive touch to<br />
any gathering. Relax around our<br />
firepit before and after!<br />
1819 DELAWARE AVENUE, CAPE MAY<br />
609-884-8000 • cyccm.com / capemaybeachwedding.com<br />
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a cape may moment<br />
When summer faded into fall, at the Cove beach. aleksey moryakov<br />
DOCTOR ON<br />
PREMISES<br />
24/7<br />
We’re here when you need us.<br />
GENERAL PRACTICE,<br />
EMERGENCY CARE.<br />
Complete Surgical, Diagnostic, & Pharmacy Facility On Site<br />
Fair Pricing Policy: Same Price, 24/7<br />
New Patients & Visitors Welcome<br />
DR. IRA S. NIEDWESKE, MEDICAL DIRECTOR | OCEANVIEWVETNJ.COM<br />
609-486-5025 | 2033 US 9 NORTH, CAPE MAY COURT HOUSE, NJ 08210<br />
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The Trolley Guide<br />
If you haven’t seen those cute trolleys rolling through the streets of Cape<br />
May, there are one of two explanations: You’re not paying attention, or<br />
this is your first time visiting America’s Original Seaside Resort. In any<br />
event, here is a handy guide that tells you the what, when and why of<br />
trolley tours. For more information, visit capemaymac.org.<br />
A healthy pet<br />
has lots<br />
to smile about.<br />
SPIRITS & ODDITIES TROLLEY TOUR<br />
Where It Goes: Through Cape May’s historic district.<br />
How Long It Runs: Thirty minutes.<br />
When It Runs: Friday, Saturday and Sunday evenings through October<br />
31. Hours vary.<br />
What It Is: Headless photography? Electric corsets? Coffin torpedoes?<br />
You won’t believe some of the strange beliefs, oddities, fads and superstitions<br />
of the Victorians. This trolley tour explores them. Hear stories from<br />
Cape May’s history that are bizarre, unexplained or just plain weird.<br />
Who It’s For: Weirdness has no downside in your book.<br />
GHOSTS OF CAPE MAY<br />
Where It Goes: Through the streets of Cape May.<br />
How Long It Runs: Thirty minutes.<br />
When It Runs: Sunday, Monday, Wednesday, Friday and Saturday evenings<br />
through October 31; plus November 6, 7, 13 and 14. Hours vary.<br />
What It Is: What was that? The undead of Cape May come back to settle<br />
their scores? Just be grateful you’re in a trolley with an experienced guide<br />
to tell you about the many hauntings discovered by Cape May author and<br />
medium Craig McManus on this trolley tour through the Historic District.<br />
Who It’s For: Those who thrill over a good ghost story.<br />
Holiday Lights<br />
Where It Goes: Begins and ends at the Washington Street Mall Information<br />
Booth and travels through Cape May’s historic district .<br />
How Long It Lasts: About 30 minutes.<br />
When It Runs: Saturday, November 21; nightly, November 27 to December<br />
31 (no tours on December 17, 24, 25). Hours vary.<br />
What It Is: Who can resist the twinkle of Cape May’s beautiful Victorian<br />
houses decorated for Christmas? This trolley ride through town is a sparkly<br />
delight. Listen to Christmas music and sing if you like along the way.<br />
Who It’s For: Families and friends, anyone who love Christmas.<br />
Santa’s Trolley Rides<br />
Where It Goes: Begins and ends at the Physick Estate, 1048 Washington<br />
Street (free parking) and rides through town.<br />
How Long It Lasts: About 30 minutes.<br />
When It Runs: Saturdays and Sundays, November 28 to December 20, at<br />
10am and 11am.<br />
What It Is: Mrs Claus comes direct from the North Pole to lead this tour,<br />
telling stories and maybe inspiring a holiday sing-along. Santa will be there,<br />
too, in the gazebo at the Physick Estate, to give all a socially distanced but<br />
heartfelt Merry Christmas!<br />
Who It’s For: You probably should believe in Santa Claus. If you don’t, on<br />
this ride, you’ll remember when you did.<br />
Ghosts of Christmas Past<br />
Where It Goes: Begins and ends at the Washington Street Mall Information<br />
Booth and travels through Cape May’s historic district.<br />
How Long It Lasts: About 30 minutes.<br />
When It Runs: Fridays, Saturdays, Sundays, November 20-29; Fridays,<br />
December 4-18; Sundays, December 6-20; Saturday, December 26 and<br />
Sunday, December 27, at 8:30pm and 9:15pm.<br />
What It Is: Listen to dramatic tales of Christmas woe featuring Victorian<br />
ghosts, told by a member of East Lynne Theater Company.<br />
Who It’s For: If you look for Jacob Marley’s ghost in door knockers, you’ll<br />
appreciate this tour.<br />
Robert Panaccio, VMD<br />
Robert Moffatt, VMD<br />
Nancy Reilly, VMD<br />
694 Petticoat Creek Lane • 884-1729 • capemayvet.com<br />
ONLY<br />
$5!<br />
YOGA ON THE BEACH<br />
FLOW INTO FALL<br />
UNTIL THE END OF OCTOBER<br />
M, W, F, Sat & Sun 8:00 AM<br />
Behind the Cape May<br />
Convention Center<br />
Sunset Yoga on the Bay at<br />
David Douglas Memorial Park<br />
Beach, North Cape May<br />
Tuesday 6:00 PM<br />
Visit yogacapemay.com<br />
for a complete schedule<br />
or call Karen Manette Bosna<br />
609-827-8886<br />
The Gypsy Yogini<br />
Weather Permitting<br />
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Real Estate / by ashley peoples<br />
What Offseason?<br />
Back in the day (you know, like last year),<br />
September was known as the locals’<br />
summer. With the COVID epidemic bringing<br />
the masses to town, Cape May is enjoying<br />
fall crowds rarely seen before. For real<br />
estate, that’s a boom!<br />
Someone broke the secret of September.<br />
When my husband and I drove through the<br />
vines at Willow Creek Winery on a recent<br />
Thursday night, we expected the place to<br />
ourselves. I mean, can you blame us? That’s<br />
been the order of things here since we were kids.<br />
Schools reopen, the cities crowd, and Cape May traffic<br />
slims before the weather cools. To be honest, it’s kind<br />
of lovely for locals.<br />
When that patio appeared on that recent autumn<br />
night, though, we were surprised to find a hustling staff,<br />
a bustling vineyard. Apparently, summer here never<br />
stopped!<br />
A look around town and a peek in our books confirmed<br />
this suspicion. The relentless demand for our<br />
inventory continues, despite the change in season.<br />
Cape May island’s single family homes are selling after<br />
an average of just 169 days on the market, with an average<br />
price that just topped one million dollars. Looking<br />
Demand for<br />
property in the<br />
Cape May area<br />
is continuing<br />
to outpace the<br />
inventory. More<br />
than ever, city<br />
dwellers want to<br />
be living near the<br />
water, enjoying the<br />
wide open spaces of<br />
America’s Original<br />
Seaside Resort.<br />
aleksey moryakov<br />
exit zero 92 fall
ack at this quarter last year, the average price was<br />
$985,000. As of press time, we had only 49 active single-family<br />
homes for sale on the island, with an average<br />
asking price of $1,495,000. As for condos, we had 20<br />
listed at an average of $545,000.<br />
It’s been a fascinating few months, with real estate<br />
assuredly not the exception. The property at 1615 New<br />
Jersey Avenue, more than one hundred years old<br />
and lovingly restored by the previous owners, sold in<br />
late August for $2.175 million. Chris Clemans of Chris<br />
Clemans Sotheby’s International Realty, held the listing,<br />
and it was sold by Dee Lanzalotti of Jersey Cape<br />
Realty in just 84 days.<br />
Meanwhile, our friend Todd H. deSatnick of deSatnick<br />
Real Estate held both sides of the deal on the<br />
multi-family, oceanfront stunner at 933 Beach Avenue.<br />
We held it for just over nine months before it sold for<br />
$2.6 million. The new owners are planning a major interior<br />
renovation, and we can’t wait to see what they do!<br />
The relentless<br />
demand for<br />
our inventory<br />
continues,<br />
despite the<br />
change in<br />
season. Cape<br />
May single<br />
family homes<br />
are selling at an<br />
average price<br />
that just topped<br />
one million.<br />
Over in West Cape May, my nearby neighbors<br />
listed 775 Stimpson Lane with James McBride of Coldwell<br />
Banker Sol Needles, and received $4000 above<br />
their asking price of $379,000. Tai Menz of Coastline<br />
Realty brought the buyer for this adorable three-bedroom,<br />
two-bathroom home.<br />
A vacant lot in Lower Township, just south of the<br />
Cape May Canal, sold for $240,000 with Brian Groetsch<br />
and Christine Rothwell of RE/MAX Surfside<br />
representing both sides. With inventory this low and<br />
demand this high — and at this time of the year — can<br />
we really still call Cape May just a “summer town”?<br />
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Featured Property / 710 columbia avenue, cape may<br />
Welcome to the Bacchus Inn on prestigious Columbia Avenue<br />
offering seven bedrooms and six full bathrooms. This historic<br />
three-story Victorian home is located only a few short blocks<br />
to the Washington Street Mall and the beach. This charming inn<br />
is currently operating as a tourist guest house but can easily be<br />
used as a spacious single-family home. The first floor offers a<br />
large parlor/billiard room with hardwood floors and a beautiful<br />
gas fireplace along with a massive master-suite with an en suite<br />
master bathroom and French doors leading to an inviting side<br />
porch.<br />
The second floor offers three bedrooms with two full baths.<br />
The third floor offers two bedrooms, one with en suite full bath<br />
and the second one having a private hallway full bath. There is a<br />
third-floor private deck for entertaining family and friends. The<br />
rear portion of the house is currently considered owners quarters<br />
with full kitchen, family room/dining area, small glassed-in<br />
private porch, with bedroom and bath on second level. Property<br />
offers storage shed in the rear and off-street parking for four cars.<br />
Schedule your appointment today to see this beautiful Victorian,<br />
located in the Historic District, with its wonderful wrap-around<br />
front porch where you can enjoy horse and buggies passing by.<br />
Listed at $1,299,000.<br />
For more information, contact Dee Lanzalotti of Jersey Cape Realty on 609-226-5000<br />
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Interior Design / by allison faith morgan<br />
The New Beach<br />
House, Done Right<br />
You CAN create a comfortable and<br />
memorable home at the beach without the<br />
usual interior suspects. The solution is a<br />
combination of modern and traditional, with<br />
appropriate use of color and textures.<br />
0pinions on beach home interiors are like<br />
trash cans — almost everyone has one and<br />
chances are you think a few of them stink.<br />
On one hand, you’ve got the die-hard traditionalist<br />
who stands by two-bedroom<br />
bungalows as being good enough for those in the past,<br />
and good enough for those in the present. Heat? Don’t<br />
need it. Rugs? Nah, they’ll just get sand on them. New<br />
sofa? What’s wrong with the one that’s been there since<br />
1973? Show them a Restoration Hardware catalog and<br />
you might just get a brief fainting spell from them.<br />
On the other end of the spectrum, you have the<br />
avant-garde, contempo faction that is perfectly willing<br />
to forgo all creature comforts if it means living out their<br />
dreams of owning a Dwell magazine-worthy place at the<br />
beach. After all, who needs upper cabinets in a kitchen?<br />
Don’t we all just eat out of one, solitary earthenware<br />
bowl with hand-carved chopsticks at every meal? (not<br />
to throw shade on earthenware, I actually love it). Don’t<br />
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Pops of color<br />
from the orange<br />
pendant lights and<br />
a wall mural by<br />
David Macomber<br />
add texture and<br />
playfulness to<br />
this beach home<br />
interior.
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Designer Allison Faith Morgan’s interpretation of a modern beach home (in Avalon) integrates traditional seaside themes and a<br />
modern sensibility in order to create an interior that’s both comfortable, clean and all-around alluring. photography by luda ronky<br />
architect Asher Slaunwhite / builder Brandywine Developers / cabinetry Hargest Custom Cabinetry<br />
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even get them started on a sofa that has a back cushion<br />
— how awfully déclassé.<br />
Often, the majority of us fall somewhere in the<br />
middle. We would love to have a place that gets compliments<br />
as soon as our friends walk in the door, but<br />
we also want it to feel comfortable and clean. An<br />
archive-quality fabric on a sofa isn’t going to cut it when<br />
all of the nieces and nephews come running in from the<br />
beach and want to flop on the sectional in wet bathing<br />
suits. That being said, a lot of us want to move away<br />
from classic shore décor staples such as the Lifeguard<br />
Stand Lamp or the Bay This Way, Beach That Way Sign.<br />
While there isn’t anything inherently wrong with pieces<br />
like that, I just want you to know there is a whole new<br />
world of interesting and, more importantly, practical<br />
designs out there.<br />
Case in point is a house in Avalon I just finished this<br />
summer for wonderful clients of mine. Here are a few<br />
highlights from this job that might get you pointed in<br />
the right direction.<br />
THINK LOCAL<br />
Upon coming into the entry I had the builder frame<br />
out two niches (recessed holes in the wall) that were<br />
to eventually accommodate two pieces of art flanking<br />
a door way. When it came time to source the art,<br />
I reached out to Cape May artist David Macomber to<br />
A lot of us want<br />
to move away<br />
from classic<br />
shore décor<br />
staples such as<br />
the Lifeguard<br />
Stand Lamp or<br />
the Bay This<br />
Way, Beach<br />
That Way sign.<br />
There is a whole<br />
new world<br />
of interesting<br />
and, more<br />
importantly,<br />
practical<br />
designs out<br />
there.<br />
commission a diptych (a continuous piece of art that<br />
comprises two pieces) to fill these spaces. My clients<br />
had asked for a water scene with sailboats and David<br />
knocked it out of the park with the composition and<br />
coloring. It really pops against the white of the ship<br />
lap walls and we couldn’t be any happier with how it<br />
turned out. There are a lot of online stock art companies,<br />
but nothing beats working with a local artist. It not<br />
only becomes more personal to you and your family and<br />
supports your local economy, but also makes a great<br />
conversation piece for guests.<br />
BRINGING THE OUTSIDE IN<br />
Maybe I ruffled some feathers with my previous beach<br />
sign comment, but take a look at the wallpaper wave<br />
mural (page 98) that we used in the stunning dining<br />
room. It isn’t a sign, but it sure as heck lets you know<br />
you are at the beach! This wall is one of the first things<br />
you see as you come up the stairwell, so we needed<br />
to create visual impact. It really is a showstopper when<br />
having the extended family over for dinner.<br />
Also, with such high ceilings, I wanted to warm up the<br />
space with natural materials like the white oak planking<br />
on the ceiling and the woven rattan light fixtures. The<br />
combination of all these elements really brings the outside<br />
in — and isn’t that the whole point of having a place<br />
at the beach?<br />
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Serving the Cape May area for 119 years<br />
for all of your Real Estate transactions!<br />
« over 350 vacation rentals<br />
« open 7 days a week<br />
credit card & online payments accepted<br />
Please visit our website at CBcapemay.com<br />
for more details and all of our listings!<br />
512 Washington Street Mall, Cape May - 609-884-8428<br />
lynn gleeson/william bezaire, owners
207 Congress Place<br />
Cape May<br />
$2,800,000<br />
542 New England Road<br />
South of the Canal<br />
204 East Columbine<br />
Wildwood Crest<br />
$749,000<br />
$1,950,000<br />
301 Central Avenue<br />
West Cape May<br />
LET NOSTALGIA BE YOUR GUIDE<br />
I grew up in Michigan so my “beach house” when I was a kid was a<br />
little double wide trailer that sat right on the shores of Lake Huron,<br />
surrounded by bear inhabited pine forests. It got really cool there<br />
at night, even in the summer, and I remember being wrapped up<br />
in bed with layers of wool blankets that were passed down to us<br />
by my grandparents. Oddly enough, this became my inspiration<br />
when my clients asked me to design a bunk room for their son. My<br />
healthy obsession with all things Pendelton got me thinking of their<br />
wonderful, yet sturdy, wool blankets that are all made in the USA.<br />
I found a moss green stripe that I fell in love with and ended up<br />
building the room around that palette and feel. The painters may<br />
or may not have wanted to murder me after telling them I wanted<br />
the same stripe detail recreated on the oak lockers that were built,<br />
but it was totally worth it. We even went so far as to use touch latch<br />
doors so that a visible handle wouldn’t ruin the striping. Finishing off<br />
the room with the yellow Radar Sconces from Schoolhouse Electric<br />
really gave it a masculine and relaxed vibe while keeping the bedding<br />
indestructible.<br />
Let the Wilsey<br />
Team help you<br />
find your safe<br />
and secure<br />
Cape May home!<br />
$644,000<br />
Gail Wilsey-Morrison<br />
Broker Associate<br />
John Wilsey<br />
Sales Associate<br />
501 Lafayette Street<br />
Cape May, NJ 08204<br />
609-884-1007 Office<br />
609-602-0405 Cell<br />
gailwilsey@gmail.com<br />
JUST A POP<br />
While navy blue is a timeless classic here at the beach, I love brightening<br />
it up a bit with a pop of another color. My clients happen to<br />
love orange, so I wanted to incorporate splashes of that around the<br />
kitchen and living room area without making it feel too in your face.<br />
In the kitchen we used beautiful textured oak cabinets painted in<br />
a bright white, which acted as the perfect neutral backdrop to the<br />
orange pendants. They are really fun, but if orange turns out not to<br />
be their thing in a few years, they are easy enough to swap out<br />
Over in the living room, our custom window seat cushions and<br />
throw blanket from Williams-Sonoma are enough to bring a dash of<br />
orange over into the main living space, while keeping the rest of the<br />
fabrics neutral and soothing.<br />
Like art, interior design is wholly subjective and you may love<br />
or loathe another person’s idea of a beach home. However, if we<br />
are lucky enough to create our own version of an oasis on the sand,<br />
then we are, as the saying goes, lucky enough.<br />
allison faith morgan is the owner of outside interiors, an<br />
interior design studio based in cape may that serves the jersey<br />
shore, south jersey, philadelphia and beyond. for more information,<br />
call 609-600-3618.<br />
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Picture of the Month / by charles riter<br />
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