Fall 2020

exit zero
fall 2020 • $7.95

Contents
nature 6
Why the dreaded Lanternfly has to die.
what’s cooking 10
Clean eating with Michael Schultz.
the ultimate food & drink chart 16
How to eat your way through Cape May!
pouring it on 24
Talia Piacentine McCullen from Oyster Bay.
history 30
Questions about the great fires of Cape May.
beach life 36
How to properly suit up for the waves.
the ultimate cape may bargain 42
Spend $10 and save $400 while having an absolute blast!
full of beans 48
Where to enjoy the best coffees in Cape May.
finding harmony 56
Fisherman-musician Johnny Miller.
perfect pumpkins 66
Where to find them, how to enjoy them.
shopping 80
Must-haves from the stores of Cape May.
the trolley guide 91
From ghosts to Santa... it’s all here!
real estate 92
The island boom keeps on rolling.
featured property 94
A charming B&B in the Historic District.
interior design 96
Creating the ultimate beach retreat.
picture of the month 104
By Aleksey Moryakov.
COVER PHOTO JON BILOUS

About Us
editor, publisher & designer
Jack Wright
jack@exitzero.com
general manager
Cathrine O’Brien
cathrine@exitzero.com
digital media manager
Kayla Jordan
kayla@exitzero.com
content manager
Nicole James
nicole@exitzero.com
contributing editor
Diane Stopyra
diane@exitzero.com
Serving Lunch & Dinner Daily
historical editor
Ben Miller
contributing photographers
Suzanne Kulperger, Aleksey Moryakov,
Jessica Orlowicz, Charles Riter
contributing writers
Bill Barlow, Catherine Dugan, David Gray,
Terry O’Brien, Tom Sims, Susan Tischler
Published by Exit Zero, 110 Sunset Boulevard, Cape May, NJ 08204
Telephone: 609-770-8479 E-mail: info@exitzero.com
Website and online store: exitzero.com
printed in the usa
Enjoy Outdoor Dining
(609) 884-9119
322 Washington Street Mall, Cape May
tishasfinedining.com
exit zero 2 fall

BRAVE NEW WORLD
TAKE-OUT | DELIVERY | OUTDOOR PICNIC SEATING
BEAUTIFUL SUNSETS
Kitchen Open
Daily 4-9pm
(Sat 3-9pm)
LUCKY BONES
Backwater Grille
1200 Route 109 South
609-884-TOGO
Order online at luckybones.com
exit zero 3 fall

a cape may moment
A flag-raising ceremony at deSatnick Real Estate on September 12. aleksey moryakov
Fabulous Food & Cool Cocktails in a Lovely Outdoor Setting!
HAPPY HOUR
Daily from 3-6pm
& All Day Sunday!
LUNCH & DINNER DAILY
Kitchen Hours
11:30am-10pm
3729 BAYSHORE ROAD, NORTH CAPE MAY | (609) 889-7000 | 5WESTPUB.COM
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CAPE MAY’S PREMIER OCEANFRONT
WEDDING & EVENT VENUE
Four Exquisite Ballrooms ~ Indoor, Outdoor & Beach Ceremonies
Rehearsal Dinners ~ Breathtaking Receptions ~ Guest Accommodations
Contact Katlyn Mogavero, Certified & Award Winning Wedding Planner
katlynm@grandcapemay.com or 609.884.5611 ext. 519
1045 Beach Avenue, Cape May, NJ 08204
GrandHotelCapeMay.com
exit zero 5 fall

Nature / by tom johnson
This ‘Fly’ Must Die
Nature is in a remarkable state of flux due
to a complex network of factors, including
a changing climate. Sometimes you don’t
have to look very closely because change
in the natural world is so obvious. This is
particularly true right now in eastern Pennsylvania and
central New Jersey, where a remarkable insect is making
waves and expanding its turf. Brace yourselves for the
dreaded Spotted Lanternfly!
It actually isn’t a fly at all, but a different type of insect
called a planthopper, native to parts of China, Taiwan
and Vietnam. Adults are about an inch long and are recognized
by the striking color pattern of their two sets of
wings —the forewings are tan with black spots, while the
hindwings form a red, white and black flag. This pest feeds
on the sap of tree trunks and branches, including fruit
trees like grapes and stonefruit, eventually weakening
and killing trees. The lanternfly is remarkably resilient, and
when accidentally introduced to locations that lack natural
predators or other control measures, it runs rampant.
The bug was first discovered here in September, 2014 in
Berks County, Pennsylvania. Since then, much of southeastern
Pennsylvania has been overtaken by swarms of
lanternflies. Recently, they’ve crossed the Delaware River
and have become abundant in central New Jersey.
Although lanternflies haven’t yet become common in
Cape May, signs point to their imminent arrival. They’re
relatively weak fliers but are talented hitchhikers, so if you
are traveling to Cape May from central Jersey or the Philadelphia
area, please inspect your vehicle and make sure
you don’t have any extra passengers hanging on before
you drive to the shore.
It’s important to eradicate these pests before they
exit zero 6 fall
This Spotted
Lanternfly is
the first one the
author has seen
in South Jersey.
This bad bug was
along the wildlife
drive at Edwin B.
Forsythe National
Wildlife Refuge
near Absecon, and
probably hitched
a ride to the shore
on a vehicle from
Pennsylvania or
central New Jersey.
tom johnson

GOOD PUB FOOD IN COOL CAPE MAY!
A classic since 1926
Est. 2014
A new Irish
classic!
ON THE MALL
(609) 884-3459
“Best clam chowder and
lobster roll in New Jersey.”
- TripAdvisor
ON THE MALL
(609) 770-8559
“Everything we sampled was right on -
from wings to onion rings.
Exactly what we were
looking for!”
- TripAdvisor
Check our Facebook pages
for live entertainment!
exit zero 7 fall

spread further, so if you find one, make sure to squash it —
and since Cape May is outside the quarantine zone, report
it to the NJ State Department of Agriculture by emailing
slf-plantindustry@ag.nj.gov or calling 609-406-6943.
Beyond the important step of reporting any lanternfly
sightings, the spread can be tracked using a free website
and app called iNaturalist, an amazing tool for anyone
interested in nature. The app can open up a new world of
nature discovery. By taking photos of any living thing you
run into, then uploading those photos to iNaturalist, your
photo will be scanned and analyzed by sophisticated software.
Most of the time when I snap a photo of a plant or
insect, the iNaturalist app can identify the subject immediately,
or at least suggest a few options. If the software isn’t
able to identify your photo’s subject, you get to tap into
the amazing online community of professional scientists
and amateur naturalists that will use their knowledge and
expertise to help you to identify your sighting – it’s pretty
fun to see how fast iNaturalist can help you place a name
to that previously unknown critter or plant.
During the pandemic, I’ve spent much more time than
normal around my yard and I’ve run into plenty of unfamiliar
plants and insects. Multiple times a week, I turn
to iNaturalist to help me identify new sightings. When I
was surprised recently by a large Southern Black Widow
spider lurking in my mailbox, my first move was to snap a
photo so I could add a record to the local iNaturalist map
for this striking (and venomous!) species!
The naturalist community in Cape May has embraced
Sometimes, the
pursuit of unusual
insects leads to
odd encounters.
This huge Eastern
Hercules Beetle, a
rarity in Cape May,
decided to take a
stroll up the side
of naturalist Sam
Galick’s face one
evening while he was
cataloging insects
with friends.
tom johnson
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iNaturalist, but another citizen science project has been
around even longer than iNat, and is even more popular
in the local area due to Cape May’s longstanding fame as
one of the world’s great bird migration hotspots. Let me
introduce you to eBird, an online network of user-generated
sightings that collects millions of bird observations
each year from all over the globe.
Dedicated Cape May birders use eBird to catalog
morning bird walks at Higbee Beach, day-long stands on
the hawkwatch at Cape May Point State Park, and even
that time a big flock of Fish Crows flew over the drive-thru
at the Starbucks in Rio Grande. It’s amazing to be able to
go to eBird.org, search for a bird like Cape May Warbler
and then see not only the best spots on the map to see
one but also a calendar that shows the best times of year
to search for them locally. Many local birders use eBird
every day to record their sightings and to archive photos,
so if you want the most recent, high-quality information
about what kind of birds are around Cape May right now,
eBird is the place to go.
So, if you have the slightest interest in what’s going on
in the natural world, I strongly encourage you to check out
eBird and iNaturalist — these resources will enrich your
time outdoors, help you learn something new and exciting,
and allow you to contribute to our growing understanding
of the planet around us, which is more important than
ever.
Oh, and if you see a Spotted Lanternfly, please squash
it — it really is the right thing to do!

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What’s Cooking / plant-based enthusiast michael schultz
Clean Living
Michael Schultz cut his culinary teeth in
Cape May before carving out a career that
took him from Philadelphia to New York
to Hollywood. As he gears up for a major
role in a new eco-resort, he stopped in his
hometown for a summer layover. Here, he
dishes the details on how to enjoy a plantbased
diet and cooking at Beach Plum Farm.
interview by nicole james
photography by aleksey moryakov
When did you first discover your passion for the
culinary arts? I was 14 when I started at the Lobster
House — a rite of passage in this area. I was a bus boy, but
I wanted to cook. I eventually bothered the executive chef
enough to where he grabbed me and said I was with him
one night. I had to cook fried shrimp, French fries and crab
cakes — I didn’t make a mistake all night. At the end of the
night, this older cook who wanted nothing to do with me
gave me a list on how to clean the fryers — I was afraid
to ask him any questions and I didn’t understand that
you had to turn them off. I emptied the grease, started
cleaning and my arm hair was burning, but I just thought
this was how they do it. I pressed the button to push all
the grease back in and it exploded, creating this fireball
— singed my eyebrows and the top of my hair. The chef
came running down, he looked at me — I can only imagine
the deer in headlight look I had. He said, “Welcome to the
restaurant business.” I was hooked — if I survived that, it
was peaches and cream cheese from there.
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Chef Michael
Schultz was a major
carnivore, but has
now been vegan
for five years.
“Legumes, beans,
lentils — they are
packed with protein
that your body
absorbs better than
meat,” he says.
“It gets into your
system a lot faster
and cleaner.”

Did you attend culinary school? I went into the navy as
a search-and-rescue swimmer and was injured jumping
out of a helicopter. I didn’t want a desk job, so I got out
and started to cook again. This was right around 1995
when becoming a chef was something you could really go
after. I had an in with one of the best chefs in Philadelphia
who took me under his wing. He was opening a hotel in
Rittenhouse Square and the timing couldn’t have been
better. He was a classically French-trained chef, very hard,
strict and took no mercy on me, which was good. From
there, he sent me to work with one of the best chefs in
the world, Georges Perrier of Le Bec-Fin. It was an eyeopening
experience to be at that level of cuisine. I studied
every cookbook I could get my hands on. I would be up
until 4 o’clock in the morning reading and it came naturally
to me. I found something that struck a chord with me and
took advantage of every opportunity I had.
Have you ever owned your own restaurant? I moved
down to Key West in 2009 and opened my first restaurant,
Fin, on Duval Street. That’s when I really started to get into
sustainability and nature because there’s a lot of it going
on down there. I sold Fin in 2012 when I partnered with a
good friend, Pat Croce, as director of operations for his
restaurant group, Pat Croce & Co.
You’ve had an interesting career — what opportunity
stands out most? I was working in a restaurant in
Philadelphia and was approached by Stephen Starr,
owner of Starr Restaurants Group, about an opportunity
to be chef for the motion picture company Blinding Edge
Pictures, owned by M. Night Shyamalan. I didn’t know
who he was but this was when he was the golden boy of
movies and finishing up Signs. He bought this beautiful
200-acre farm in the suburbs of Philadelphia for his
offices. He wanted a chef and I went out and put together
a 21-course lunch for him and his executives. I killed myself
over it but knocked it out of the park and had so much
fun. He hired me on the spot and I spent eight years with
him. It was breathtaking — I had never been exposed to
anything like this before and I took advantage of it.
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Some of the
imaginative dishes
created by chef
Michael at Beach
Plum Farm included
beet tartare,
chai charcoal
cinnamon roll,
pumpkin carbonara,
driftwood-grilled
mushroom and
autumn squash
fritter and winesap
apple

Were you able to take advantage of other opportunities
during those eight years? I had a lot of downtime when
they traveled to LA to do final mixes on movies. I would
use that time to work at these great restaurants around
the country. I went to Chicago, Napa Valley, Colorado,
New York and Charleston — I kept going and learning.
Night loved it because he knew I was coming back with
all these great ideas and it was better for what we were
doing there. We had an incredible landscape team that
would work with us and we’d give them a wish list of what
we wanted to grow every year and it was all organic. We
made our own soil on the property, our own compost,
everything. We had people coming through all the time —
not just actors but local sports figures. He was a big Sixers
fan so that’s where I met Pat Croce who became a good
friend.
What sticks with you from working for M. Night
Shyamalan? It gave me the complete creative control and
freedom to not only learn but we did so many different
parties and themes. His family is from India and I learned
about spices and Indian cuisine and Pan Asian. I was
classically French trained, so this was completely different
and then working with vegetables, vegetarians, and vegans
— I was never exposed to that. It was incredible.
As a chef, you are very focused on plant-based
ingredients and sustainability — when did you first shift
gears? It was later in life, but I’ve always been an ocean
and nature lover. When I moved down to Key West I was
doing a lot of charity work and events with Reef, Save the
Turtles — great organizations focused on sustainability,
protecting sea life and animals. I spent a lot of time with
these guys and hearing them talk opened my mind. More
importantly, I got to see first-hand what’s happening
with climate change. I saw these ecosystems crumble, I
Quick Hits
Personal favorite
dish you’ve made?
Pasta with red
sauce — I make the
best marinara, all
from scratch with
Jersey tomatoes.
Most popular dish
you’ve ever made?
I had my restaurant
Fin in Key West
and I made an
edible organic
island. The sand
was made from
dried bananas and
pistachios. There
were hearts of
palm filled with a
coconut fluid gel,
mangos, blueberry
sous vide and baby
flowers.
Drink of choice?
Red wine — big
Knife and Fork
cabernets.
Favorite footwear
for chef work?
Always sneakers. I
can’t do the clogs
— I run too fast.
watched coral reefs bleach and crumble right in front of
my eyes. It was heartbreaking. That was when I started to
pivot and change not only myself, but what I do for a living
to touch more people. It’s been hard because it can be
a tough sell — there’s always skeptics, but there’s nothing
wrong with being healthier and happier and that’s what
I’m trying to make people see through my work as a chef. I
want to do my part to leave the world a better place than
when I found it.
Is this a huge change from your lifestyle growing up?
I was a huge meat eater — I haven’t always been like this
and I’ve seen the difference in myself. I was 240 pounds,
really into weightlifting and eating a hanger steak and a
dozen eggs for breakfast every day. I was slow, tired and
never felt good. I had one physical and they told me my
triglycerides were high and that was the day I quit meat. I
haven’t had meat in over eight years, and I went full vegan
about five years ago.
Why do you believe it’s the best way to live life? We
come from foragers — our ancestors were primates who
lived in the trees and our hands and bodies are perfectly
meant for holding and grasping fruits, vegetables, leaves
and insects. I often say to people, if we were meant to
eat meat, we’d have fangs and claws like a lion to catch
prey, and we don’t. We can’t fish — we don’t have hooks
and fishing reels on our arms. You have to think about
evolution and how we were meant to do this. If you
go back far enough and look at what they ate, it was
seeds, nuts, fruits and vegetables. This is something over
thousands of years of evolution and just like breathing —
you know this is what you eat. Your sense of taste will tell
you if it’s sour or if you should or shouldn’t eat it. Not only
do I feel this internally but there’s plenty of fact to go with
it.
How do you view the long-term effects of this lifestyle?
If you look at the health of people who are on the western
diet and a heavy animal-based diet, they have the highest
rates of hypertension and heart disease. We never ate
meat like this even hundreds of years ago — everyone
farmed, and the poor people didn’t have the money to
raise cattle. There are Blue Zones all over the world —
areas where people live the longest and are the healthiest.
I’ve studied them and they all have one thing in common,
which is living on a predominantly plant-based diet. They
only eat meat on special occasions and in very small
portions and they eat very little cheese and dairy. They
drink coffee or tea, water and wine. I look at all of those
places — Ikaria, Greece; Okinawa, Japan; Sardinia, Italy;
a Mormon colony in California and an area in Peru — and
I want to make it to 125! I’m trying to give myself every
advantage I can through my diet.
In what ways do you incorporate protein into your diet
and recipes? Legumes, beans, lentils — they are packed
with protein that your body absorbs better than meat.
It gets into your system a lot faster and cleaner. I try to
stay away from any processed foods. There’s protein in
everything — broccoli has as much protein per ounce as
some fish does. All the protein you get from animals is
recycled because you’re getting it from what they eat,
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which is grass for the most part. There are
huge misconceptions and a lot of other ways
to get the proper daily intake.
What does your refrigerator look like? It’s
always empty because I always buy fresh
food. I look at food as daily fuel and just like
when you’re fueling an engine, you want to
put the best quality gas in it.
What would you say to someone looking to
go plant-based? Don’t jump right into it — do
some research, talk to a nutritionist. You have
to ease into it and give your body time to
release all the toxins from eating animals. I
tell people six months — start with meatless
Monday, one day a week, then at two weeks
add another day on and so on. But plan it —
eating salad every day isn’t going to get you
there either. I get all my greens in different
ways. There’s a rule of thumb with the amount
you eat — breakfast like a king, lunch like a
prince and dinner like a pauper. Cut your
calorie intake in half for each meal, eat from
nine to five and get all your food in between
those eight hours. It gives your metabolism
time to digest because eating too close to
bed is when your body is dormant and can’t
burn any of those calories — they’re turning
into fat. It’s very difficult to be disciplined and
think about the long haul but I want to be
around for a long time or at least give myself
an advantage. This is the way to do it. Your
energy and mental clarity will change along
with everything else.
Where do you shop to find the food to meet
your needs? In season, I go to the farmer’s
markets, but ACME has a whole section of
organics. I go to Green Street Market all the
time — it’s a local place doing the right thing,
so I support them. You have to meal plan
and I don’t mind eating the same thing every
night — I’m cooking some pretty great stuff,
not just eating kale out of a bag. I make great
tacos and a vegan chili that’s out of this world.
I don’t cook like a chef at home — I cook like a
dude. Anyone can do it.
What lies ahead for you? This is a layover
being in Cape May — I’ve been working on
a project in Belize for four-and-a-half years.
There’s a well-known climate activist who is an
A-list actor. He bought an island in 2010 with
the purpose of creating the world’s greenest
eco-resort. We were moving along with the
project up until two years ago when they had
to do an entire redesign because it’s not only
going to be a resort but also a community.
There will be houses, a research center for
climate change, an observatory, habitats — it’s
beautiful. It’s a huge project and they’re not
taking any chances — they’re going to do
it exactly right. It’s amazing — a completely
self-sustaining, off-the-grid project and ecofriendly
like you couldn’t believe. COVID
has slowed it down but once it’s ready to get
rolling, we’ll be back down there.
How did you land the recent vegan dinner
at Beach Plum Farm? When I first came back
to Cape May, I had all these ideas to do a
plant-based dinner. I helped in the kitchen at
Exit Zero Filling Station during the summer
and took my ideas to Jack Wright in hopes
of making something happen. Beach Plum
Farm was the perfect location. He spoke with
some people at Beach Plum and in a matter
of three days, it was set. I put together a ninecourse
vegan feast, with most of it coming
directly from the farm, offered 50 seats and it
sold out really quickly.
What has been your favorite part about
your time back in Cape May? I’m catching
up and reconnecting with friends and family
that I lost contact with 10 to 15 years ago. The
best thing has been my dog’s new lease on
life. She’s older and when business shut down,
I thought I should bring her back — the Florida
heat was too much. She’s doing great and
loving it. Seeing her happy and thriving again
is making me happy.
7 DAYS A WEEK
4-9pm
Reservations
609-884-0020
Free Parking
LITTLE ITALY II
RISTORANTE
Home-cooked food that will satisfy you,
your family AND your wallet.
Bringing you the fresh, unique flavors of
Italy in a charming, welcoming atmosphere.
Laugh • Dine • Enjoy
311 Mansion Street, Cape May
Iccaracapemay.com
PIZZA • VONGOLE ALLA CASINO • PENNE ALLA GIOVANNI
SHRIMP FRA DIAVOLO • FLOUNDER MEDITERRANEAN
CHICKEN SALTIMBOCCA ALLA ROMANA
VEAL ALLA VINCENZO
3704 BAYSHORE ROAD, NORTH CAPE MAY
(Cape Plaza Shopping Center) • 889-6610
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RESTAURANT, MARINA & BAR
Reservations not required
Please call for current hours
Voted best
Happy Hour
in NJ!
954 OCEAN DRIVE, CAPE MAY ¯ 609-884-5444 ¯ HARBORVIEWCAPEMAY.COM
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THE ULTIMATE CAPE MAY FOOD & DRINK CHART
What you
need to
know about
the food
and vibe
Meals Bar/BYO Book? For kids? Details
ALEATHEA’S
7 Ocean Street, Cape May
(609) 884-5555, extension 226
www.innofcapemay.com
Excellent food at the glorious old Inn of Cape May.
There’s a cozy-but-elegant bar (in normal times) with
access to the oceanfront patio, which is pet-friendly.
Check out the antique-filled lobby first.
B, L, D
FULL
BAR
NO YES
u b
H
AVALON COFFEE
7 Gurney, Cape May, 898-8088,
3823 Bayshore, North Cape May
(609) 846-0040
BACKSTREET
600 Park Blvd, West Cape May
(609) 884-7660
www.backstreetcapemaynj.com
Superior coffee and healthy food that’s perfect for
breakfast and lunch. First-class wraps, sandwiches and
bagels, along with a good range of smoothies and cold
drinks.
Downhome cooking, a laidback vibe and superior
desserts in this gem, a few minutes from Cape May.
They have plenty of free parking and delicious nightly
specials.
B, L N/A NO YES
b H
U
D BYOB NO NO
u b
H
BAREFOOT BAR & RESTAURANT
510 Beach Avenue, Cape May
(609) 884-3500
www.marquiscapemay.com
Some of the best views in town. At the Marquis de
Lafayette Hotel, overlooking the Atlantic. Fun drinks
and treats such as watermelon salad, quesadillas,
flatbread pizzas, nachos and more.
N/A
FULL
BAR
NO NO
b
U
BEACH PLUM FARM KITCHEN
140 Stevens, West Cape May
(609) 602-0128
www.beachplumfarmcapemay.com
Enjoy the quiet beauty of this 62-acre farm in West
Cape May and then indulge in the farm-to-table treats
for breakfast or lunch. The soups, salads, sandwiches
and juices are superb.
B, L N/A NO YES
u b
H U
BLUE PIG TAVERN
251 Beach Avenue, Cape May
(609) 884-8422
www.caperesorts.com
Many of its menu items are coming from the local
Beach Plum Farm. The Pig serves classic tavern food
with quite a a twist or two along the way. Enjoy your
food on the Congress Hall patio or veranda.
B, L, D
FULL
BAR
YES YES
u b
H
CRAB HOUSE
Two Mile Landing, Ocean Drive
(609) 522-1341
www.twomilelanding.com
Owned by a commercial fishing family, the Crab
House serves the freshest of seafood. The
waterfront views and live entertainment are great
bonuses!
L, D BAR NO YES
u b
H
DELANEY’S IRISH BAR & GRILL
400 Washington Mall, Cape May
(609) 770-8559
www.delaneyscapemay.com
Irish comfort food is just a small part of the huge
menu at this Irish-style bar and restaurant occupying
a prime corner spot on the mall. Naturally, there’s
Guinness on tap, too.
L, D BAR NO YES
b H
U
THE EBBITT ROOM
25 Jackson Street,
(609) 884-5700
www. virginiahotel.com
CAPE MAY FISH MARKET
408 Washington Street, Cape May
(609) 770-3790
www.capemayfishmarket.com
E. M. HEMINGWAY’S
1045 Beach Avenue, Cape May
(609) 884-5611
www.hemingwayscapemay.com
EXIT ZERO FILLING STATION
110 Sunset Boulevard, Cape May
(609) 770-8479
www.exitzero.us
Enjoy your meal on the Ebbitt Room porch,
overlooking tree-lined Jackson Street, or enjoy the
simple beauty of the garden patio. Wherever you
eat, the food and drinks are excellent.
Comfy joint in the middle of the mall, featuring a raw
bar, surf-n-turf entrées, sandwiches and burgers, plus
outside tables for some great people-watching!
Casual and family-friendly, E. M. Hemingway’s offers
great seafood, prime beef and nightly specials. Enjoy
their happy hours daily from 4-7pm and weekend DJs.
You won’t get many opportunities to eat outdoors
at a gas station, especially one with a tiki bar design!
There’s all that here, plus some juicy burgers and
Indian/Thai curries, along with seriously good drinks.
D BAR YES NO
u
H
L, D BYOB NO YES
b H
U
B, L, D BAR NO YES b
H
D BAR NO YES u b
H U
SYMBOLS KEY u Onsite parking b Handicap accessible
H Takeout available U Dog-friendly patio
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exit zero 17 fall

THE ULTIMATE CAPE MAY FOOD & DRINK CHART
What you
need to
know about
the food
and vibe
Meals Bar/BYO Book? For kids? Details
FINS BAR & GRILLE
142 Decatur Street, Cape May
(609) 884-3449
www.finscapemay.com
We don’t know when you will be able to enjoy the
exciting maritime-themed decor inside. But at least
you can enjoy eating out in the middle of Decatur
Street, under the canopy.
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5 WEST PUB
3729 Bayshore, N. Cape May
(609) 889-7000
www.5westpub.com
A gastropub from the owners of Tisha’s, a Cape May
favorite. Expect exciting dishes, good drinks, and a
scene that’s usually buzzing. A few minutes drive from
town with pleasant outdoor dining out back.
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410 BANK STREET
410 Bank Street, Cape May
(609) 884-2127
www.410bankstreet.com
After four decades, 410 still one of Cape May’s
finest restaurants, serving food that’s as brilliant and
inventive as ever. Always a lively atmosphere.
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HARBOR VIEW
954 Ocean Drive
(609) 884-5444
www.harborviewcapemay.com
HARPOONS ON THE BAY
Beach Drive and Browning
(609) 886-5529
www.harpoonhenrys.net
HARRY’S OCEAN BAR & GRILLE
Madison & Beach Avenue
(609) 884-2779
www.harryscapemay.com
A locals’ favorite for a reason. There’s a Key West
vibe, good food, regular entertainment, and the
views are spectacular. Spend the day — or night.
Check out their Burger Mania on Sundays
It’s become famous for its sunsets. Sip on a cold beer
or a funky iced cocktail, listen to fun live music, and
watch a beautiful day slip away. And note that the
menu has a LOT of excellent new dishes.
The Montreal Inn’s restaurant successfully mixes a
friendly, family feel with a stylish oceanfront vibe.
You’ll appreciate the outdoor bar and restaurant on
the top deck even more than ever. And those crushes!
L, D BAR NO YES
u b
U
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H U
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ICCARA
311 Mansion Street, Cape May
(609) 884-0200
www.iccaracapemay.com
Just steps from the Washington Street Mall, Iccara
Italian Bistro & Seafood brings you the fresh flavors
of Italy in a charming, welcoming atmosphere.
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THE LOBSTER HOUSE
Fisherman’s Wharf, Cape May
(609) 884-8296
www.thelobsterhouse.com
Take-out, fish market, restaurant, raw bar... the
Lobster House has it all. Call the restaurant for the
latest information on what will be opening. As we
went to press, it was takeout only.
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u b
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LOUISA’S CAFÉ
104 Jackson Street
Cape May
(609) 884-5882
LUCKY BONES
1200 Route 109, Cape May
(609) 884-BONE
www.luckybonesgrill.com
MAD BATTER
19 Jackson Street
(609) 884-5970
www.madbatter.com
MARIO’S PIZZA
Washington Commons
(609) 884-0085
www.mariosofcapemay.com
This tiny, loveable spot has been a favorite for four
decades. Expect fresh, simple, delicious food, using
produce from the local Beach Plum Farm. Note that
Louisa’s is takeout-only for now.
A huge hit and locals’ favorite for a reason. Excellent
food and drinks and friendly. Lucky Bones gets it right
every single time. Plus you get to enjoy backwater
sunsets from the outdoor dining area.
It’s the original fine dining restaurant in Cape May.
The food is always creative and the breakfasts and
brunches, hard to beat — hence the lines.
Homemade specialties and secret sauces, from classic
pizza (using homemade dough daily) to paninis, garlic
knots and pasta dishes.
L, D BYOB YES NO
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L, D BAR NO YES
u b
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H U
SYMBOLS KEY u Onsite parking b Handicap accessible
H Takeout available U Dog-friendly patio
exit zero 18 fall

a cape may moment
The good folks of Gusto Brewery in North Cape May. aleksey moryakov
exit zero 19 fall

THE ULTIMATE CAPE MAY FOOD & DRINK CHART
What you
need to
know about
the food
and vibe
Meals Bar/BYO Book? For kids? Details
MAYER’S TAVERN
894 3rd Avenue, Cape May
(609) 435-5078
www.mayerstavern.com
The legendary (and infamous) harborfront dive bar
reopened in 2018, with a smart renovation undertaken
by the Laudeman family. But the character remains,
along with those fried scallops.
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FULL
BAR
NO YES u b
H
MERION INN
106 Decatur Street, Cape May
(609) 884-8363
www.merioninn.com
The dim, amber lighting, classic wooden bar, period
fittings and classy staff deliver a special ambience.
But for now, enjoy dinner in the nicely decorated
outdoor patio.
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FULL
BAR
YES
YES
u b
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OCEAN VIEW
Beach & Grant Avenues
(609) 884-3772
www.oceanviewrestaurant.com
At this oceanfront staple, expect a large menu, full
of classic diner food that’s reasonably priced. Locals
frequent it, and you know that is always a good sign.
B, L, D BYOB NO YES
u b
H U
OUT THERE COFFEE
315 Ocean Street at
Washington Commons, Cape May
outtherecoffee@gmail.com
OYSTER BAY
615 Lafayette Street
(609) 884-2111
www.oysterbayrestaurantnj.com
This brainchild of thirtysomething couple Nikki and
Craig is a little slice of Colorado in Cape May. Expect
gourmet, imaginative coffee AND teas, along with
ridiculously tasty scratch-made treats.
A lovely dining room, a buzzy separate bar, a new bar
menu, great martinis and classic, generous dishes.
Check out their happy hour from 4-6pm and enjoy a
nifty outdoor dining setup.
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PETER SHIELDS INN
1301 Beach Avenue, Cape May
(609) 884-9090
www.petershieldsinn.com
The Georgian Revival mansion on Cape May’s
beachfront is magnificent, and the creative modern
American menu matches it all the way. A classy
eating experience.
D BYOB YES NO
H
PIER HOUSE
1317 Beach Avenue, Cape May
(609) 898-2244
www.capemaylamer.com
An exquisite dining experience at one of Cape May’s
iconic restaurants. Delectable coastal delights and
contemporary American fare to pair with anything
from their fine selection of wines and cocktails.
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QUINCY’S LOBSTER ROLLS
709 Beach Avenue and 320
Washington Street, Cape May
(609) 600-3571
Quincy’s serve great rolls, with generous servings of
Maine lobster, plus there are loads of non-lobster
choices for kids. Don’t miss their new location in the
middle of the Washington Street Mall.
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RIO STATION
3505 Route 9 South
Rio Grande
(609) 889-2000
RUSTY NAIL
205 Beach Avenue, Cape May
(609) 884-0017
www.caperesorts.com/rusty-nail
SALT WATER CAFE
1231 Route 109, Cape May
(609) 884-2403
www.saltwatercafecapemay.com
With a new menu, Rio Station offers steaks, local
seafood, creative salads, vegetarian options and
an award-winning wine list. Plus 14 beers on tap,
including local crafts.
Coldest beer and coolest vibe in town. The iconic
Rusty Nail is the place to be for a uniquely Cape May
experience. And they even have non-alcoholic brew
for dogs!
A fairly new addition to the Cape May food scene.
The harbor setting is mighty fine, and so is the food,
which is freshly prepared. The soups are simply
superb.
B, L, D BAR NO YES
ub
H U
B, L, D BAR YES YES
u b
H U
B, L BYOB YES YES u b
H U
SAPORE ITALIANO
416 South Broadway
West Cape May
(609) 600-1422
Located in a magnificent Victorian mansion, with
plenty of outdoor dining, and the food does it
justice. Excellent Italian food and a lovely family-style
ambience.
L, D BYOB YES
YES
u b
H
SYMBOLS KEY u Onsite parking b Handicap accessible
H Takeout available U Dog-friendly patio
exit zero 20 fall

FINE DINING
Rated #1
Restaurant
in West
Cape May
Open for dinner daily from 4pm
416 S BROADWAY, WEST CAPE MAY
609-600-1422 • @saporeitalianous
exit zero 21 fall

THE ULTIMATE CAPE MAY FOOD & DRINK CHART
What you
need to
know about
the food
and vibe
Meals Bar/BYO Book? For kids? Details
SEASALT
1035 Beach Avenue, Cape May
(609) 884-7000
www.seasaltcapemay.com
SHAMONE
421 Washington Street
Cape May
(609) 884-6088
Black wood and granite tables, mother-of-pearl barfront,
river rock decor... the vibe is as cool as the food
is delicious. Another place where the outdoor dining
has a wonderful ocean view.
Looking for something different? The Karapanagiotis
brothers offer one 15-course tasting menu nightly. For
$35. It’s an adventure for your tastebuds.
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H
D BYOB YES NO N/A
TACO CABALLITO TEQUILERIA
429 Beach Avenue, Cape May
(609) 884-4800
www.tacocaballito.com
The newest addition to the Cape May beachfront. A
new place to call home — serving up eclectic Mexican
food, handcrafted cocktails (with mezcal the star) and
a huge selection of artisan tequilas.
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NO YES
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TISHA’S
322 Washington Street Mall
Cape May
(609) 884-9119
UGLY MUG
426 Washington Street Mall
Cape May
(609) 884-3459
UNCLE BILL’S PANCAKE HOUSE
Beach Avenue and Perry Street,
Cape May
(609) 884-7199
A hot spot on the Washington Street Mall, where
they serve up irresistible concoctions for lunch and
dinner. A great people-watching spot, too.
A Cape May legend, and a good place to stop while
shopping on the mall. Such a treat. It has a classic pub
vibe, and always a warm, friendly atmosphere.
Reliably good food for breakfast and lunch — there
is a reason why people wait in line here. You can sit
outside with ocean and beach views and dine with
your dog if the weather is nice.
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UNION PARK
Beach Avenue & Howard
(609) 884-8811
www.unionparkdiningroom.com
Exquisite dining in a classic old hotel, where both the
decor and the food are inspired. Voted one of the
best restaurants in the state by New Jersey Monthly
magazine.
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H
VIGGIANO’S ON SUNSET
109 Sunset Blvd, West Cape May
(609) 435-5026
www.viggianosbyob.com
A new family-friendly Italian restaurant, from the
same owners as the popular Conshocken restaurant.
Expect classic Italian food done right and a welcome
as hearty as the pasta dishes.
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ub
H U
VINCENZO’S LITTLE ITALY II
3704 Bayshore Road
North Cape May
(609) 889-6610
VINTAGE
1048 Washington Street
609-224-6064
www.capemaymac.org
WASHINGTON INN
801 Washington, Cape May
(609) 884-5697
www.washingtoninn.com
THE YB
314 Beach Avenue,
Cape May
(609) 898-2009
If you want to bring the family for a fine and fun
Italian meal, look no further. The kids will love
it. Excellent pasta dishes, and they’ve recently
expanded their pizzeria.
The newest addition to the grounds of the Emlen
Physick Estate. Cape May MAC partnered with the
folks behind George’s Place to create a modern,
eclectic and delicious dining experience.
Superb gourmet food, and a cool but cozy bar. Check
out an amazing wine list of over 10,000 bottles;
they’ve got the largest wine cellar in South Jersey.
The chef and manager recently took over this
popular eatery. The food and service is as good as
ever, and the renovation is beautiful! Enjoy breakfast,
lunch and dinner in this cozy beachfront eatery.
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u b
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L, D BYOB YES YES
ub
H U
D BAR YES YES u b
H
L, D BYOB YES YES b H
U
SYMBOLS KEY u Onsite parking b Handicap accessible
H Takeout available U Dog-friendly patio
exit zero 22 fall

a cape may moment
A champagne toast to Dr Mark Sorensen to salute his new role as Commodore of the Corinthian Yacht Club of Cape May. aleksey moryakov
exit zero 23 fall

Raising the Bar / talia piacentine mccullen of oyster bay
Pouring It On
For Talia Piacentine McCullen, life during
COVID never slowed down for a minute.
There’s the bartending shifts at her busy
family-owned restaurant, running the Cape
May Carts business with husband Jim, and
the small matter of raising a
son together.
interview by nicole james
photography by aleksey moryakov
Your family operates Oyster Bay — have you always
been in the restaurant business? I’ve lived in it my
entire life. When I was little, we had the Rose Garden
at Congress Hall — now the Blue Pig — from 1992 until
1996. Instead of walking home after school, I’d walk
right to Congress Hall. I was young so I didn’t know
much about the business side, but we’d play hide and
seek and just have run of the whole place — it was so
cool and different back then. The year before that
closed, we opened Oyster Bay in 1995 and have been
doing great ever since.
How has everyone at Oyster Bay adjusted through
this crazy summer? May was terrifying for all of us.
There were so many questions that we had to figure
out. Our staff was up in arms and we had to just adapt
to every change because every day was something
different. We just learned we had to do anything it
takes, and I think it eventually became easier, but I’m
not my parents, who have to run everything.
exit zero 24 fall
Oyster Bay
bartender Talia
Piacentine McCullen
on the patio of
the downtown
restaurant run
by her parents
Chris and Jerry
Holl — the outdoor
scene has been
booming during the
pandemic.

Voted Top 100 Most Romantic Restaurants in America for 2020 by Open Table
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Live Piano
Friday-Sunday
PSI@HOME Takeout
Available Ever Evening
Now Open for Indoor
& Outdoor Dining
Nightly beginning at 5pm
RESERVATIONS REQUIRED
1301 Beach Avenue ǀ Cape May
609.884.9090
www.petershieldsinn.com
exit zero 25 fall

Was staffing a challenge like some other places in
town? Not too much — we also didn’t require a full
staff, which helped. We have a lot of teachers and
year-rounders, but, understandably, a few people
weren’t ready to come back. Our kitchen staff on
the other hand were here and ready to work. We
considered not doing takeout early on, but we
opened up for the kitchen staff. They’re amazing and
all of them have been here for years. They help run
bus pans to the back, carry tables out at the start
of the night and then sanitizing and carrying things
in afterwards. We’re all more like friends than just
co-workers — we all pitch in when we’re needed.
When did you add bartending to your resumé? After
bussing for years and then waitressing, which I didn’t
really like, I decided to start bartending when I was in
college. My parents said they’d train me at Oyster Bay
but sent me to work at Harpoon Henry’s before they
would let me work for them. I came back after that
summer, but after I got a taste of working the night
life, I worked at Carney’s and the Ugly Mug for a while.
What do you love most about the gig? I love the
sense of community that you have with your regulars.
We have our one happy hour group that’s usually here
four nights a week and I always get texts from them
Tally is still making
the drinks at
Oyster Bay, but
during COVID,
she says, “It’s not
really bartending
anymore. There’s
no standing at
the bar, talking
to your favorite
customers,
doing service or
fun banter with
your coworkers
afterwards. It’s
sprinting from
outside to the
kitchen and we’ve
really taken over
serving.”
saying they can’t wait to come back in. They might
still be getting take-out, but a lot of people are still
hesitant. We miss them and can’t wait for them to
come back.
What changes have you dealt with bartending this
year? It’s not really bartending anymore. There’s no
standing at the bar, talking to your favorite customers,
doing service or fun banter with your coworkers
afterwards. It’s sprinting from outside to the kitchen
and we’ve really taken over serving. Our bartenders
are waiting tables while one of us stays inside to do
service tickets, takeout and answering the phones.
You don’t get to have those personal connections with
your customers anymore and they don’t get to see our
personality. Hopefully, we’ll all bounce back and get to
be true bartenders again.
How excited were you when we got the news about
indoor dining? I was 100 percent, without a doubt,
looking forward to it. I love the tourist season — it’s
great and we need tourism in Cape May to survive
so the outdoor dining was great to get us through. At
the same time, I just miss the local people who really
know us in and out and we also have relationships
with them — their sense of appreciation for us is just
so high. When we were able to start up inside, I just
got this feeling that we’ll have a great off-season,
which everyone in the business needs.
Do you think our summer was busier than everyone
anticipated? It’s hard to say for the restaurant
because we aren’t operating at 100 percent, but we’ve
been busy every night for outdoor dining. I also own
and operate Cape May Carts and we were nervous
about it in the beginning, but it just took off stronger
than ever. I’ve been so busy there and still have
reservations through October. It’s not the same, but
we are fortunate that we’re busy — I think everyone in
town is.
How did you jump-start Cape May Carts? It probably
took two full years of getting denied, until 2015 when
it finally took off and West Cape May let me in. I got
the idea from going to horse shows over the years —
I’ve been riding since I was five — and riding golf carts
around. When I came home, I saw David VonSavage
on a street-legal cart and thought everyone in town
would be into this. We’ve done so well with it over the
years — they go through Cape May and West Cape
May, but we also deliver to Avalon, Stone Harbor and
the Wildwoods.
How do you balance your time with the two roles?
This summer has been a bit different but I’m at the
cart rental six to seven days a week and I’m at Oyster
Bay two days. I’m in the shop during the day and my
husband Jim is delivering carts all morning on his way
to work at the jail — he’s a sergeant at the state prison.
He’ll bring the truck and trailer to work and does all
the pickups late at night on his way home — he brings
them back to the shop and then does it all again the
next morning. He and my two girls who work at the
cart rental every summer are always a huge help.
exit zero 26 fall

How was the cart rental impacted by the pandemic?
As soon as we were able to open the cart rental I was
thrilled, I needed to get out of my house. We used
Cape Cleanse, a new company in town who came in to
sanitize and use the fogger to clean. We also operate
the Cape May Free Ride and have that sanitized. The
driver also keeps Lysol with him to spray the carts
down between rides and, of course, we all wear our
masks as much as possible.
Have you seen an upside to this crazy summer?
Honestly, I’m in better shape now because I had more
time to work out. The start of quarantine I was in
great shape — I bought a Peloton which I love. I also
have my horse, Conrad, and I’ve ridden a lot more
than any summer before. Our hours at Oyster Bay are
also very different this year — we’ve always had to be
in at 2:45pm and now we’re in at 4pm so I have more
time in my day. I was able to spend more time with my
family and my daughter, Reese, is three now, so I can
take her places and enjoy it.
Horseback riding sounds like a big part of your
life — has it always been a hobby? I grew up riding
and cleaning the stalls, feeding my horse — I did all
the work. I got my horse when he was one and he’s
12 now, so it’s been a while. I rode at Hidden Valley
up until a couple of years ago and then I moved to a
beautiful, new farm on New England Road. I compete
with my horse, too, in Hunter courses and we jump. I
“I love the
tourist season,
so the outdoor
dining was
great to get us
through. At
the same time,
I just miss the
locals who
really know us
in and out and
we also have
relationships
with them —
their sense of
appreciation
for us is so
high.”
try to compete twice a year, but it’s a very expensive
sport and you have to put a lot into it. I’ve talked
my husband into going to competitions as family
vacations and I’m hoping to make it to three or four
competitions next year.
Do you have any favorite take-out spots and
restaurants you love to visit? Something I did
not learn over quarantine is how to cook so, yes,
we ordered out a lot. Exit Zero Filling Station and
George’s Place is what we basically lived off the entire
time. I love going to Beach Creek, Union Park or the
Washington Inn for a date night. Jim and I don’t get to
do that too often anymore with having a three-yearold,
but she’s great in restaurants which is so nice for
some family dinners.
Is there anything you are looking forward to as the
world steers in a hopefully positive direction? I’m
sure it’s like this with every group of friends, but I have
some who have been really scared and some who are
not so much. Normally, we would see them once or
twice a week and we haven’t all summer. I miss things
like BBQs and just being around more than a couple
of people, so I’m looking forward to reconnecting with
them. I also really miss the carnivals at Congress Hall
for their kids’ nights — we didn’t miss one last year and
I can’t wait to go back. We’re also thinking of planning
a trip to Disney should everything continue to move
forward in the right direction.
exit zero 27 fall

Cape May has never seen anything like it!
Amazing curries and burgers. Plus our famous
Hot Chick, Thai soup and Cauli Bites. Outdoor and
indoor dining and takeout. Open daily, year-round.
609-770-8479 110 Sunset Boulevard exitzero.com
exit zero 28 fall

exit zero 29 fall

History / by ben miller
Burning Issue
Just how bad was the great inferno that
struck Victorian Cape May? Who really
discovered this place? And how did Congress
Hall get is name? Your historical queries are
answered by our best-selling author.
Did the entire city of Cape May really burn to the
ground? — Jamie T. from Yardley, PA
Well, technically, the entire town didn’t burn to the
ground, but a large portion of Cape May was lost to
fire in 1869 and then again in 1878. Those two fires are
responsible for the vast numbers of Victorian structures
in a city that was settled during colonial times. Most of the
original buildings were destroyed.
The first fire had the most potential to be a terrible
tragedy, striking at 3am in the morning on August 31, 1869,
when the resort was filled to the brim with vacationers.
By the grace of god, there was no loss of life, a mighty
feat considering the timing and Cape May’s lack of any
organized firefighting resources. The inferno began
with the strike of an arsonist’s match in a small store on
Washington Street, which was engulfed in flames within
minutes. The fire quickly spread to the adjacent Post
Office and then to the massive United States Hotel, a fourstory
structure on the southeast corner of Washington
exit zero 30 fall
The magnificent
Ocean House
in Cape May,
pictured in 1876...
two years later,
it was no more,
burned to the
ground by the
great fire of 1878.
That wasn’t the
first fire to wreak
havoc in America’s
Original Seaside
Resort.

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GHOST WALKS
Friday & Saturday Nights at 8pm
GHOUL SPRING VILLAGE
October 23 & 24 from 5:30-8pm
Family-friendly haunted walk for
young and old alike.
Advanced reservations strongly encouraged
and available through our website by clicking
on the red BOOK NOW button at hcsv.org.
720 ROUTE 9, CAPE MAY 609-898-2300 HCSV.ORG
exit zero 31 fall

The Star of the
Cape newspaper
published this
map to detail the
extensive fire
damage from
November 1878.
In the inferno’s
aftermath,
rarely a stick of
wood remained.
Miraculously,
no lives were
reported lost as
a result of the
fire, which burned
around 40 acres to
the ground.
Street and Decatur.
Newspaper accounts from the fire spoke of a fireball engulfing the
hotel in moments and guests barely escaping with their lives. Cape
May citizens and visitors attempted to establish a bucket brigade to
extinguish the fire, but their efforts proved futile. The hotel collapsed
in front of them and a wall of flames lept south, from building to
building, propelled by a light breeze.
Over the course of the next few hours, the fire spread from
Washington Street to the beach, taking everything in its path. Bucket
brigades were relocated to the sides of the fire and were able to
successfully stop it from moving laterally, though the heart of the
city was reduced to ashes. Along with the United States hotel, the
American and New Atlantic were also lost, along with city offices
along Washington Street, the post office, and about 20 homes and
businesses.
The city vowed to never again let a fire cause such destruction
as merchants and homeowners hurried to rebuild before the next
summer season. A volunteer fire company was established and the city
equipped the squad with used firefighting apparatus they procured
from a city in northern Jersey. All went well until the morning of
November 9, 1878, when an unknown arsonist set fire to the attic of
the Ocean House hotel, a large building situated on the east side of
Perry Street, across from Congress Hall.
Unlike the 1869 fire, coastal winds were especially powerful and
switched directions multiple times throughout the duration of the fire.
By the time the small volunteer firefighting squad reached the Ocean
House, the entire structure was ablaze, propelling large chunks of
burning embers into neighboring properties. They fought valiantly, but
between their lack of training and antiquated equipment, they were
So much compelling Cape May history is packed into
the 300-plus pages of The First Resort, a fascinating
and beautifully designed coffee table book that tells
the full story of America’s Original Seaside Resort.
Author Ben Miller brings the old city to life with
historical anecdotes, newspaper clippings and a
treasure trove of amazing photographs.
The book is available from select local stores,
including Exit Zero Filling Statin, Whale’s Tale,
Tommy’s Folly at Congress Hall, Cape Atlantic Book
Company and Sunset Beach.
Or you can buy it online at exitzero.com — either
have it shipped or get curbside pickup. It’s a must
for any lover of Cape May!
exit zero 32 fall

Adored by Visitors
Loved by Locals!
Beach & Grant, Cape May
609-884-3772
American Cuisine
Freshest Seafood
Sizzling Steaks
Great Bar Menu
HAPPY HOUR 4-6 DAILY
615 LAFAYETTE STREET, CAPE MAY
609-884-2111 • oysterbayrestaurant.com
The Pier House
Treat your senses to delectable
coastal delights at Pier House, one of
Cape May’s most iconic restaurants.
Our culinary experts excel at bringing
exquisite flavors to life using only
the freshest ingredients, including
seafood caught right off our coast.
Keep cozy with a fall inspired cocktail
at our spacious bar while taking in the
spectacular ocean views.
for more information call
609-898-2244
exit zero 33 fall

no match for the great conflagration.
Fire lurched west across the street to Congress Hall
and north to the Centre House hotel, which spanned the
entire south side of the first block of Washington Street.
Then it burst eastward into the recently-rebuilt heart of
Cape May. Little could be done other than to radio for
help from professional firefighters up north. Philadelphia
and Vineland responded to the call, each sending teams
of firefighters and modern fire trucks to Cape May via
train.
By the time the crews and trucks arrived, Cape May
looked like a warzone. Flames had overwhelmed the
buildings along Ocean Street and began to ignite the
Stockton Row cottages on Gurney Street, across from the
mammoth Stockton Hotel. All the firefighters got to work
and within an hour, they were able to extinguish most of
the fire. Unfortunately, by that point, it had burned for 18
hours and in the process, destroyed 40 acres of Cape
May from Windsor Avenue to across Ocean Street, and
Washington Street to the beach. Even the ocean piers out
over the water were set ablaze.
Who discovered Cape May? I’ve been on a couple
historic tours over the years and heard conflicting
stories. — Jon S. from Long Island, NY
There are multiple people responsible for the discovery
of Cape May. The first person to chart the area that is
now known as Cape May County was Henry Hudson, on
August 28, 1609. Sailing for the Dutch East India Company
on his ship, De Halve Maan, Hudson sailed around the
tip of New Jersey and attempted to traverse what’s now
known as the Delaware Bay and up the Delaware River.
Especially turbulent seas grounded Hudson’s ship on
a sandbar not far from today’s Sunset Beach in a bit of
historical irony, considering what would happen to the SS
Atlantus (aka the Concrete Ship) centuries later, forcing
the crew to wait until high tide to continue their voyage.
While stuck in the bay, Hudson expanded upon the
charting of southern New Jersey — his first mate, Robert
Juet, recorded the entire experience in his daily journal.
Hudson’s ship was freed the next day when the
waters rose at high tide and he continued on his way,
eventually returning to Holland. Following Hudson was
Samuel Argall, who further charted the Cape May area
and named both the Delaware River and Delaware Bay in
honor of Lord De La Warre.
Next, Cornelius Hendrickson and crew made their
way around Cape May, following Hudson and Argall’s
path, in 1616. Cornelius Jacobsen Mey didn’t arrive in
the area until five years later and when he did, he simply
added his name to the already-established nautical
charts. Contrary to what you may have heard, the ship’s
log records that neither he, nor his crew, stepped foot off
the ship anywhere near Cape May.
On the ground, the first non-native inhabitants of
what we know as Cape May County were Dutch pioneers
who settled in Town Bank and did not explore further
south. They also didn’t stay long and abandoned their
homesteads to return to the more established settlements
This is the rarely
seen Perry Street
entrance to
Congress Hall,
added when Jacob
F. Cake enlarged
the hotel in 1870.
Unlike today’s
Congress Hall, the
original hotel’s
front door was
facing the beach.
The north side
of the building
was blocked by
stables, employee
quarters and other
outbuildings, so
the only street
entrance was on
Perry.
up north. Next, came the English Puritans in the late 1630s
and Swedish pioneers in the early 1640s.
The English and Swedish settlers did explore further
south into the Cape May Point area, but dared not venture
east into the woods for fear of the Lenni Lenape tribe.
The first European to step foot in the area we now know
as Cape May and West Cape May was English explorer
Robert Evelyn, who came to the region in 1643. Evelyn
charted the land as best he could and his journal remains
a fascinating window into those early days of Cape May.
Why is Congress Hall called Congress Hall if it used
to be the Summer White House? — Arnell N. from
Hornerstown, NJ
The name dates to the man who built the hotel, Thomas
Hughes. When it was first constructed, Congress Hall was
significantly larger than any other guest house in the area.
It was originally known as The Big House, or to those who
mocked Hughes’ ambitious goals, Tommy’s Folly.
The naysayers were quickly silenced when Hughes
not only filled the building to capacity throughout its first
season, but expanded it the next year. Following a fire in
1818, he rebuilt The Big House even larger and crowds
continued to fill it throughout the summer season. The
name was changed to Congress Hall in 1829, after Hughes
was elected to the United States Congress. He served
one term in the House of Representatives from 1829 to
1833, and the hotel has retained the beloved moniker ever
since.
exit zero 34 fall

Cape May’s original farm-to-table
TAKEOUT ONLY
4-8:30pm Thursday-Saturday
Order online at:
louisascapemay.com/order-online
609-884-5882 • 104 JACKSON STREET
CHOCOLATE BAR
106 Jackson Street, Cape May « 609-884-5519
Take The Chill
Challenge!
Take an active role in demonstrating
that you care about Cape May by making
some energetic energy choices!
• Buy locally and invest in and use your own reusable grocery bags
• Invest in and use a reusable water bottle and coffee mug
• Use cloth towels instead of paper
• Conserve water in many ways – turn off completely when not in use
like when cleaning your teeth
• Cut your shower time and use cooler water
• Rinse and Recycle all that you can
• When you can, ride a bike or walk
• Be respectful of our trees
• Find local farmers markets and shop there – it’s fresh and fun
• Carry litter from the beach and use containers provided
• Dry towels and clothing on a clothes line when possible
• STOP idling your car
• Turn off lights when not in use/needed
• Use LED light bulbs and unplug electronics when not in use
• Grow your flower or vegetable garden with plants that attract bees
and butterflies, and require less water
• Tread lightly – explore local nature centers and trails
• Build responsibly – Support Green Energy!
ACT PERSONALLY TO MAKE A DIFFERENCE FOR THE
CAPE MAY COMMUNITY WE ALL LOVE!
Environmental Commission meets fourth Tuesday each month at
11am in City Hall. All are welcome. Get involved! THANK YOU!
exit zero 35 fall

Beach Life / by dave matagiese
exit zero 36 fall

Suiting Up
For many people, the thought of heading to
the beach in autumn brings chills. But for
those of us who are fortunate enough to
experience the magic of fall in Cape May,
we know that the real go-to ingredient is
saltwater — not pumpkin spice. The air turns crisp and
the leaves show their true colors, but the water remains
comparatively warm. If you told people that the water
temperature is warmer on Columbus Day than it is on
Memorial Day, most would look at you like you were
crazy. But just like the leaves, the water temps drop
quickly and our watermen and women reach for their
saving grace: a wetsuit.
Wetsuits have come a long, long way since they
were first worn by Italian frogmen during World War II.
These first suits were made of slick rubber that were
uncomfortable and nothing short of a nightmare to get
in and out of, but they allowed divers to keep their body
temps up in cold water long enough to complete tasks,
many of which were mission critical. Right around the
1950s, the US Navy developed a new material which
would revolutionize the industry: neoprene. These first
neoprene wetsuits were nowhere near as sturdy as the
hard rubber suits fabricated by the Italians, but with a
little talcum powder, they were much easier to get on
and off.
Like many things, comfort means compromise
elsewhere, and in this case, it came at the expense of
durability. Early neoprene suits were notoriously frag-

ile and would tear and rip far too easily.
After decades of experimenting and updating,
we now have double-layered suits with
taped and glued seams, as well as the addition
of new materials like titanium and thermoplastics
incorporated into the neoprene
to maximize thermal insulation. Today’s
wetsuits come in a multitude of cuts, sizes,
thickness and colors, but they all provide
the same important feature. They keep you
warm when you need it most.
People often think that a wetsuit works
by keeping the user dry, but that’s the
opposite of the truth. Wetsuits work by
allowing water into the suit which is then
trapped between the layer of neoprene
and the skin. This thin layer of water is then
warmed up by your body heat and kept
trapped inside the suit to help the body
maintain its temperature. The colder the
water gets, the thicker your wetsuit should
be to provide maximum insulation against
the elements. Our customers at Southend
Surf Shop will often ask, “Why wouldn’t
I just buy the thicker wetsuit to keep me
warm no matter what?” This is undoubtedly
a valid question, but the answer is always
the same. The thicker your wetsuit, the less
flexibility you have while in the water. It is
not uncommon for people to sweat profusely
and become dehydrated when they
wear a wetsuit that may be too thick for
current conditions.
And just like a bag of golf clubs, cocktail
dress or shoes, there’s a wetsuit for every
occasion. This modern-day water armor
allows our watermen and women to surf,
kayak, paddleboard, swim, dive, fish and
much more well into the winter season.
From spring suits (thinner suits with short
sleeves and legs) and farmer johns (sleeveless
suits with short or long legs) for warmer
temps to 6/5/4 full suits (6mm thickness on
the body torso, 5mm thickness on legs and
4mm thickness on arms) with hoods for the
coldest of winter days, these wetsuits allow
the perfect blend of comfort and flexibility
in any conditions and for any activity.
Going surfing in October? A thinner full
exit zero 38 fall

suit is probably going to be your go-to, but
many surfers opt for a long-sleeve, shortleg
suit that keeps their body warm in the
cooler air temps, but legs comfortable in
the warmer water. Taking the kayak out in
the fall? You’ll want freedom to paddle on
top, but still want to keep your core warm
and not overheat as you move. A shortsleeve,
long-leg suit will probably be the
answer. Training for the upcoming triathlon?
A sleeveless top and long-leg wetsuit
gives you the freedom you need to swim
while keeping you cool and not overheated.
Here in Cape May, the cold-water season
coincides with our best surf of the year,
so our surf community is always on the
leading edge of wetsuit technology. Surfers
wait all year for the northeast swells that
grace our shores each fall. The window
of swell is tight and preparation is key. As
the winter season arrives, so do surfers
armed with thick wetsuits, hoods, gloves
and boots. Not long ago, this meant a huge
loss in flexibility and freedom to move and
paddle through the surf, but the new technology
in today’s wetsuits make suits from
10-years ago look like ancient relics. Titanium
threaded into today’s neoprene allows
suits to keep a streamlined profile while
Surfers took advantage of a northeast
swell in late September, a time of year
when wetsuits are very much in evidence,
whether you’re an experienced surfer —
or just starting out with your first boogie
board. aleksey moryakov
still giving the surfers maximum arm freedom
needed to move around. These technological
advances have also increased the
prices of a high-end winter wetsuit, but ask
any surfer getting out of 39-degree water
what their best investment was (excluding
the piping-hot coffee they’re about to go
get), and you’ll get the same answer every
time.
For people looking to extend their water
season into the fall without breaking the
bank, we always recommend a basic 3/2 full
suit. The numbers preceding a suit will tell
you the thickness of the materials. A 3/2 full
suit means that the torso of the suit is made
with 3mm thick neoprene, while the arms
exit zero 39 fall
and legs are constructed of 2mm material.
This is the universal standard for fall and
late spring surfing, and is a great fit for paddle
boarding, kayaking, and more. We often
sell wetsuits to sailors, anglers, boaters and
hunters every year. The style of a suit will
depend on your specific need and comfort
level, but you’ll be able to choose from a
variety of features (think backzip, chest zip
or zipperless), materials and colors.
We always tell our customers at Southend
Surf Shop that your budget should
depend on your use. There’s no reason
to buy a Rolls-Royce that only leaves the
garage once a year. Our staff are hardened
winter surfers and will always have firsthand
knowledge to help you pick the suit
that’s right for you.
Aside from always making sure you try
on your wetsuit, make sure to rinse your
wetsuit with freshwater when you put
it away for longer periods of time. With
proper care and maintenance, you’ll be
able to use your wetsuit for years to come
and continue to extend your watersports
well into the fall — just long enough to store
plenty of waves, paddles or experiences
into the memory bank until the spring season
returns.

a cape may moment
The Roth family model the groovy range of Exit Zero T-shirts at Rotary Park in Cape May. aleksey moryakov
exit zero 40 fall

exit zero 41 fall

exit zero 42 fall

SPECIAL PROMOTION
HOW TO
HAVE
FUN IN
COOL
CAPE
MAY &
SAVE
$400!
Presenting the greatest
collection of money-saving
offers you’ve ever seen...
elegantly packaged as a
designer deck of cards. Turn
the page for more details.
exit zero 43 fall

THE EXIT ZERO DISCOUNT DECK 2020
USUALLY, something that seems too good to
be true is just that. Well, here’s the exception
to that rule! The Exit Zero Discount Deck,
from Exit Zero magazine, really IS everything
it appears to be... which is THE best way to
enjoy Cape May while saving a lot of money. To be precise,
you will save more than $400 if you use all the cards in the
elegantly designed pack of cards. And all you usually pay
is $20. NOW IT IS ON SALE FOR $10! Enjoy dinner at The
Ebbitt Room and you already got your money back! And
unlike many other special offers, there are no exceptions
or blackout days. These cards are good for every single day
this year, through December 31, 2020. You can buy the Exit
Zero Discount Deck from the Exit Zero Filling Station, 110
Sunset Boulevard, at Collier’s Liquor Store, Coffee Tyme
or Tommy’s Folly at Congress Hall. Or call us on 609-770-
8479 and pay by credit card. You can also buy it online at
exitzero.com.
Savings you can taste!
There are no hidden catches with your Discount Deck. For example,
you can save $10 off the cost of a great dinner at the Mad Batter, one
of Cape May’s favorite restaurants. You can go any day of the week,
even a Saturday night! So get out there and use your deck to enjoy the
tantalizing Cape May eating experience.
} participating restaurants
Aleathea’s
Save $5 on breakfast/lunch — minimum spend $20.
Backstreet
Save $10 on dinner — minimum spend $75.
barefoot bar & Grill
Save $10 on minimum spend $35.
Blue Pig TAVERN
Save $5 on breakfast — minimum spend of $30.
CAPE MAY Brewing Company
Save $5 on a minimum spend of $30.
CAPE MAY Fish Market
Save $10 on lunch/dinner — minimum spend of $50.
cold spring brewery
Save $5 on a minimum spend of $30.
delaney’s irish bar & grill
Save $10 on dinner — minimum spend $50.
THE Ebbitt Room
Save $15 on dinner — minimum spend $100.
exit zero filling station
Save $10 on breakfast/lunch/dinner — minimum of
$30. fins bar & grille
Save $10 on lunch/dinner — minimum spend of $50.
5 West Pub
Save $10 on lunch/dinner — minimum spend $30.
Harpoons ON THE BAY
Save $10 on lunch/dinner — minimum spend $50.
Harry’s OCEAN BAR & GRILLE
Save $5 on B/L, beach service — minimum spend $20.
hawk haven vineyard
Save $10 on a minimum spend of $50.
Mad Batter
Save $10 on dinner — minimum spend $50.
OUT THERE COFFEE
Save $3 on minimum spend $15.
Merion Inn
Save $15 on dinner — minimum spend $75.
Oyster Bay
Save $10 on dinner — minimum spend $50.
quincy’s original lobster rolls
Save $10 on minimum spend $50.
RUSTY NAIL
Save $5 on breakfast — minimum spend $25.
Sapore italiano
Save $10 on dinner — minimum spend $40.
SeaSalt
Save $5 on breakfast and $10 on dinner.
Tisha’s
Save $10 on lunch — minimum spend $30.
Ugly Mug
Save $10 on lunch, dinner — minimum spend $50.
washington inn
Save $10 on dinner — minimum spend $50.
exit zero 44 fall

TOMMY’S
FOLLY
BOUTIQUE
is your shopping
destination for
cozy cashmere
sweaters and
everyday styles
for Fall
Open Daily
Visit us on the
Washington Sreet Mall
at the corner of
Carpenters Lane
& Perry Street
tommysfollycapemay.com
609.554.3957
exit zero 45 fall

THE EXIT ZERO DISCOUNT DECK 2020
} participating stores
Savings that will inspire you
THE best thing about The Exit Zero Discount Deck? It’s
packed with the kind of establishments you already
frequent or absolutely SHOULD frequent if you haven’t
already. Places like Collier’s Liquor Store, an unmissable
stop if you’re looking for quality wines, beers and liquors
— a must in a town with so many BYOB restaurants. With your nifty
Discount Deck, you can save $10 on a minimum spend of $60. That’s
some serious savings! Or wander down the mall to Bath Time, home
of fine bath products. Or sample the goods at A Place on Earth, where
you could save another $5 in minutes! Wherever you choose to go, it
won’t take long to get a return on your investment. NOW THE DECK
IS ON SALE FOR $10! Spoil yourself with a signature treatment at
Accent on Beauty or Sea Spa at Congress Hall. If you’re in the mood
for some seriously good snacking, visit the good people at Cape May
Peanut Butter and Cape May Olive Oil Company, where you can save
$5 and $10 respectively. Let the fun, and the savings, begin.
A Place on Earth
Save $5 on a minimum spend of $30.
Bath Time
Save $5 on a minimum spend of $30.
Cape may honey farm
Save $5 on a minimum spend of $25.
Cape may Olive Oil Company
Save $10 on a minimum spend of $35.
Cape may peanut butter company
Save $5 on a minimum spend of $25.
Collier’s liquor store
Save $10 on a minimum spend of $60.
exit zero filling station
Save $10 on a minimum spend of $50.
Flying Fish studio
Save $10 on a minimum spend of $40.
Good Scents
Save $10 on a minimum spend of $50.
ORIGINAL FUDGE KITCHEn
Save $3 on a minimum spend of $20.
red oak trading
Save $10 on a minimum spend of $50.
sunset beach
Save $5 on a round of mini-golf.
TOMMY’S FOLLY AT CONGRESS HALL
Save $10 on a minimum spend of $50.
Trinkets
Save $15 on a minimum spend of $75.
} participating salons & spas
accent on Beauty
Save $5 on a minimum spend of $25.
Sea Spa at congress hall
Save $15 on a minimum spend of $100.
} participating activities
Cape may bird observatory
Save $10 on any two-hour walk.
Cape May Stage
Save $10 on a show ticket. (Regular $40)
Cape may trolley tours
Save $3 on a $15 trolley tour
East Coast parasail, Jet ski & jet Boat
Save $10 on minimum spend of $40.
East Lynne Theater company
Save $10 on a show ticket. (Regular $35)
historic cold spring village
Save $5 on a minimum spend of $24.
STEGER STANDUP PADDLEBOARD
Save $5 on paddleboard rental — minimum $30.
exit zero 46 fall

OVER 50 STORES UNDER ONE ROOF
antique furniture • accessories • estate jewelry • vintage memorabilia • framed artwork • home goods
Beach Plum Bakery and Café
609.770.8261 | 484 Perry Street, Cape May | thewestendgarage.com
exit zero 47 fall

Full of
Beans
exit zero 48 fall

Your fabulous fall guide
to finding the best coffees
on the island. Sip, sip hooray!
article nicole james
photography aleksey moryakov
exit zero 49 fall

Coffee Tyme
owners Jesse and Leigha Lambert
location Washington Street Mall and
315 Beach Avenue, Cape May
fall hours The Mall location is open
daily from 7-5, while the beachfront
location is closed for the season.
back story Jesse and Leigha Lambert
loved visiting coffee shops when traveling
during the winter months and often
spoke of opening their own coffee shop.
When an opportunity to purchase Coffee
Tyme became available, they sat down
with then-owners, Pete Kriebel and
Susan Marleton, who had opened the
business in 2002. Jesse worked as Pete’s
apprentice throughout the 2015 season
to learn the ropes then he and Leigha
officially took over the business in 2016.
The couple opened their second location
on the Mall in 2018.
specialty coffees Coffee Tyme
specializes in fun lattes and mochas,
with favorites including the Panda
Bear Mocha, Nutty Monkey Mocha and
Chocolate Covered Raspberry. They also
offer a wide range of hot, iced and frozen
coffees.
worth a mention The fresh baked
goods and breakfast sandwiches
continue to grow more popular each year.
exit zero 50 fall

Ostara’s
owners Victoria Maniotis and Anastasia
Maniotis, both pictured
location 600 Park Boulevard, West Cape
May
fall hours Wednesday-Monday, 7-2
back story Victoria and Anastasia always
wanted to open a coffee shop and when a
space became available in West Cape May,
they jumped on it. The name comes from the
book American Gods by Neil Gaiman. The
character Ostara is the goddess of springtime,
fertility and abundance. Victoria and
Anastasia fell in love with the character and
what she stands for — they hold a celebration
on the Equinox each year in her honor.
specialty coffees Ostara’s offers coffee
iced cubes with their iced drinks and create
seasonal specials with themed lattes. They
also have a selection of baked goods with
vegan and gluten-free options.
worth a mention They sell crystals and
artwork from local artists and host events
throughout the year, including a book club and
a range of teaching events.
exit zero 51 fall

Out There Coffee
owners Nikki Neilson and Craig Stonis (pictured)
location 315 Ocean Street in Washington
Commons, Cape May
fall hours Thursday-Tuesday from 7am.
back story After quitting their jobs and selling
their house, Nikki and Craig bought a travel trailer
and departed on a cross-country road trip. Nikki
worked as a barista in a small shop in Oregon and
Craig had a passion for roasting his own coffee —
they had intentions to open their own place out
west, but when they came home for Thanksgiving
in 2017, the space in Cape May became available
and they opened up the following year.
specialty coffees Out There offers a wide range
of organic, house-roasted coffees. Their superfood
lattes, Nitro cold brews and Lumberjack latte
are among their specialties. There are also coffee
shakes, teas and smoothies plus with a variety of
gluten-free baked goods, all of which are locally
made from scratch.
worth a mention Their mantra is communityminded
as they display works of local artists and
collaborate with other local businesses.
exit zero 52 fall

Tommy’s Folly Café
owners Cape Resorts, which also
operates a portfolio of Cape May
accommodations, restaurants and stores
location The lobby of Congress Hall at
200 Congress Place, Cape May
fall hours Monday-Thursday 6:30-6:00
and Friday-Sunday 6:30-10:00
back story Congress Hall is America’s
oldest seaside hotel, originally opening
in 1816, being destroyed in a couple
devastating fires and being rebuilt in 1879.
The current incarnation reopened in 2002
after a $25 million renovation.
specialty coffees Tommy’s Folly offers
a variety of coffees with classic and
seasonal syrups and spirits, as well as
flavored teas. The café is full of everything
you need to keep you moving all day.
Their fresh-brewed La Colombe coffee
can be as simple or as creative as you
choose. There’s also an assortment of
freshly baked breads, muffins, scones and
breakfast paninis, plus salads and small
bites from the hotel’s Blue Pig Tavern
restaurant.
worth a mention Enjoy your drinks and
treats as you browse their collection
of books and magazines for sale. These
include a variety of national best-sellers
along with books by local authors. If the
weather is playing nice, take a seat on the
veranda overlooking the hotel’s sweeping
Grand Lawn.
exit zero 53 fall

Avalon Coffee
owners Nanette and Erling Berg
location Across from the beach at
7 Gurney Street, Cape May
fall hours Saturdays and Sundays
through October
back story Nanette and Erling
purchased Avalon Coffee in 2005 when
it came up for sale. They also at one time
operated the North Cape May location
for several years. Their mission is to
dedicate themselves to providing some of
the best coffee and bagels in town.
specialty coffees Avalon Coffee serves
gourmet micro-roast coffee, specializing
in espresso, lattes, cappuccinos, chai
teas and frozen coffee drinks. Their most
popular Avalon blend coffee is available
iced and hot along with their other
favorite blends.
worth a mention Their made-to-order
breakfast sandwiches and artisan bagels
are big favorites at breakfast — choose
from 11 different homemade, gourmet
cream cheeses. They also serve lunch.
exit zero 54 fall

Madison’s Bakery
owners Carole and Joe McCarraher
location 701 Beach Avenue and off the
mall at 505 Carpenters Lane, Cape May
fall hours Wednesday-Monday from
7am
back story Madison’s Bakery is family
owned and operated. Carole and Joe
have been in the bakery business for 16
years and wanted to combine their bakery
with a coffee shop to give their customers
an excellent cup of coffee to go with their
baked goods. They opened at the beach
in 2016 and then expanded with a second
location earlier this year.
specialty coffees Madison’s offers La
Colombe and brew up made-to-order
specialty drinks. What makes you special
and draws customers in?
worth a mention Their cake creations
are some of the most artistic on the island
and can be made for any occasion. Their
hot sticky buns — including raisin and
walnut — made using closely guarded
family recipes, are also a huge draw.
exit zero 55 fall

Finding Harmony
Working 18-hour days on a scallop boat is brutal work. But for musician/
fisherman Johnny Miller, the most trying time of his life was overcoming
addiction. After leaving behind the lures of the big city, he’s now
leading a balanced life back in his hometown.
INTERVIEW NICOLE JAMES
PHOTOGRAPHY SUZANNE KULPERGER
exit zero 56 fall

exit zero 57 fall

Johnny, how did you land in Cape May?
I grew up in North Cape May and went to
Lower Cape May Regional. I played sports
my entire life down here — football, baseball
and basketball. I left and went to Wesley
College in Delaware and got my bachelor’s
degree in psychology. Then I moved
back and took a job in Atlantic City as a drug
counselor for about four years. I also lived in
New York for about 12 years before coming
back to Cape May full time and hopping on
a fishing boat.
What brought you out to New York?
I moved out there for music with another
local musician, Adam McDonough. We were
both singer/songwriters, so we joined forces
and moved to Hoboken, New Jersey. We did
it was because Cape May at the time didn’t
seem like an environment conducive to original
music — people want to wind down
and listen to what they know. We formed
our band, 7Mornings, and I spent time in
Hoboken, Jersey City and then ultimately
New York City. I had a record deal out there
— made a record, a bunch of music videos,
but it never panned out. I’m thankful for
those times because they gave me chops and
taught me how to play all sorts of different
styles in different ways — it made me a better
musician. I had a lot of advantages, did a
lot of cool stuff and met some cool people,
but the industry is so hard and I had some of
my own issues to work out before I was able
to have the right focus.
What deterred your focus while you were
out there?
I was a lunatic drinker and drug user — I haven’t
had a drink in four years, and I’ve been
completely clean for two-and-a-half. When I
left my job as a drug counselor, I pretty much
became a drug addict. I think the knowledge
I had in that field was in the back of my head,
so I knew I was slipping while it was happening.
Knowledge though is never enough — it
takes a lot of pain to get clean.
How did you end up becoming involved with
that lifestyle?
The first time I drank and so on, looking
back retrospectively, I just wanted fit in. It
wasn’t anyone else’s thing, no one made me
drink, but I wanted to be a part of it — it took
a hold of me. I realized I couldn’t drink so I
found something I could do, or so I thought.
Everyone has their twist… everyone else
can openly drink and one guy can make a
fool of himself and everyone laughs. When I
do, I hang from the rafters, start crying and
then beat someone up or get beat up — I’m
a maniac. I wanted to find something else to
make me feel better and it started with pills
and escalated from there.
Did that come as a shock to your family and
friends?
The people I grew up with down here, they
knew I had a problem… I was a nutcase.
What they didn’t know was how bad it had
gotten. Some of my closest friends were in
disbelief because, in high school, I was an
athlete and straight edge — I never did anything
like that. But this disease is progressive,
and it gets worse.
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What made things so difficult for you?
I tried to control my drinking for a long time,
I would get a year clean or sober, but I had a
lot of setbacks. My brother Billy committed
suicide in 2017 and that’s when I went off the
deep end for about another year. He had his
struggles and my last conversation with him
was not a good one and the next day, I got
the call. I allowed that to be my reason to let
go of any normalcy and I used it to manipulate
everyone around me. That’s the insidiousness
of addiction. I wandered through
life that way for about six or seven months,
maybe longer. For me, if I’m told the stove
is hot, I’m going to touch it and even when
I know it’s hot, I’m going to keep touching
it until I’m burned enough. Overall, it was
a 10-year battle for me to get to where I am
now.
Was there a specific moment that made you
decide to change?
It wasn’t some catastrophic event. I could
either go left and get more drugs, or I could
come home, admit to everyone in my life that
I had a drug problem and get help. I’ve been
arrested nine times, lost friends and relationships
and all of that might have made me
Like father, like son. Johnny, above, and
his father Bill, left, work together on Bill’s
fishing boat. “My father is my hero and
I hope Liam respects my profession the
same way,” says Johnny of his infant son.
exit zero 59 fall
want to get clean to make up for everything,
but it wasn’t. This was different — I didn’t
want to live like that anymore, I didn’t want
to be in a jail cell, or make the phone calls
to find out what I did the night before. I just
thought, “I can’t do this anymore.” So, I made
a decision and with the support of multiple
entities — friends, family, spirituality — I
went to rehab, came home and jumped on a
fishing boat with 32 days clean.
That’s an incredible hurdle to overcome —
how does it feel to live a totally different lifestyle?
It’s a lot easier than waking up every day and
hating yourself — now, every day is a blessing.
When you go from waking up and thinking
about how to get more drugs or convincing
yourself it’s okay to do it to then waking
up thinking I have a son, I have a good job
and I play guitar all the time. My life is simple
and in a lot of ways, I guess I’d been fighting
the life that was laid out for me for a long
time. In a lot of ways, it feels like I went in
circles to get from point A to point B, but I go
through that stuff. Now, I’m kind of where I
was always meant to be.
And where is it you believe you were meant

to be?
I’m 39 and I’ve been a full-time fisherman
for three years. I’m a third-generation fisherman
— my father was in the business my
entire life along with a lot of my other family
members and friends. I also have my son,
William James Miller IV — named after my
brother — or Liam, who is a tremendous
source of motivation, the craziest love I’ve
ever experienced.
How was it adjusting to this new role on a
boat?
Jumping on a fishing boat in general is
insane. When I first started, I knew I was
going to be scalloping three months prior. I
went to the gym and got in the best shape of
my adult life. I go out on the boat and it took
me maybe 24 hours before I was “gripped
up,” meaning your tendons get bigger, you
can’t move your arms, and when you bend
them, they creek because the tendons are so
stiff. I went in the bathroom and pep-talked
myself in the mirror because all I wanted to
do was quit. Out of everything I’ve ever done
in my life —besides getting clean — my first
year of scalloping was consistently the hardest
thing I’ve ever done.
Were you out on the boat when COVID first
hit?
Yeah, we were out fluking and headed down
to Virginia. We planned to be out for 10 days
and on the sixth or seventh day, we made it
to Virginia to unload the fish and the whole
world had changed. No one was allowed off
the boat, no one was allowed on the boat. No
one touching and masks had to be worn. I felt
like I knew it was coming but when we got 63
cents for a pound of fluke that is usually $2 or
$3, that’s when I knew, it’s done.
How dangerous is your job as a fisherman?
I’ve been on the ocean and seen people
injured and boats on fire. I think a lot of the
danger is what we’re doing now called “gear
work.” We’re changing things over and have
to climb up really high and it’s windy. A lot of
people get injured on the dock just as much
as the ocean. I’ve seen boats collide, outriggers
ripped off — it can be very dangerous.
But for the most part, we’re safe. My father
Bill Miller is a really safe captain and we
don’t push it if it’s too dangerous.
What is the most difficult thing about working
on the boat?
On anyone’s first trip out, it’s exciting but
then shock of the work can be overwhelming.
A lot of people assume the work is the
most difficult. When you get past that, it
slows down and you understand the job, and
the hardest thing is leaving home to go out
there. I always say we don’t get paid to work
hard — we get paid to leave. I’m probably on
the ocean 200 days out of the year. It’s an
adjustment for everyone involved, but there
are benefits, too — when we’re off, we’re off.
Now that you have your son, how different is
it having to leave?
It’s definitely heightened for me because of
Liam. I assume when he’s three and starts
asking why I’m leaving, it’s going get harder.
But there’s also an excitement to it that when
daddy is coming home, he’s home. I remember
it as a kid because of my dad. I will never
forget the smell of fish and grease on my
father — it’s the most beautiful smell in the
world to me. It was a badge of courage and
I’d always proudly say my dad is a fisherman,
he’s like a Viking. Now, I see my dad and
he’s getting older, but I still look at him like
that. My father is my hero and I hope Liam
respects my profession the same way.
How do you cope with missing them while
you’re out?
When I’m on the boat, I have 10 shows
downloaded and watch them all while we’re
steaming. Once we’re scalloping and working,
it’s just straight work — I just try to get
lost in it. Music of course — I put my headphones
on, and I have a playlist with crazy
hours of music. When we scallop, that’s all
you’re doing for 18 hours a day with six hours
to sleep. In that time, it’s music and prayer. I
have my higher power and repeat the serenity
prayer every day.
Music is obviously still an important part of
your life — how do you balance that and your
job as a fisherman?
I think that I try to let it happen naturally.
I’m finding ways to combine both music and
fishing. If the weather is nice and there’s no
one around on the boat, I’ll pick my guitar
up and play, maybe write something. I live in
two very different worlds and there are guys
on my boat who have never seen me play or
know that I do. These dudes are super-understanding,
loving people with just a very
rough exterior. I’ve had three years to realize
exit zero 60 fall
“Once we’re scalloping and
working, it’s just straight work — I
just try to get lost in it. Music of
course — I put my headphones on,
and I have a playlist with crazy
hours of music. When we scallop,
that’s all you’re doing for 18 hours
a day with six hours to sleep. In
that time, it’s music and prayer. I
have my higher power and repeat
the serenity prayer every day.”
it’s about earning that respect and becoming
a valuable member of the crew. I finally feel
at home on a boat — I hate being the worst
at anything, and that’s what I was for a long
time. I had to get both feet in that world
before I could put one in another so now, I
think I can easily go back and forth.
What sparked your interest in music?
Right before I went into high school, my
guidance counselor told me “you might be
good at football, but you’re never going to be
6-6 and 300 pounds — let’s get you involved
in something else, too.” Fortunately for me
and so many other people around here,
Lower was so progressive and they offered a
guitar class that you can take all four years.
I always wanted to play and my parents listened
to a lot of music when I was growing
up. My mom was really into Stevie Wonder,
Elton John and Bobby Brown and my dad
was into a lot of rock ’n’ roll. They would
blare music and when they offered it to me at
school, I loved every minute.
Have you played any gigs around the area

where people can check you out?
I sometimes play at the Mad Batter on Sunday
nights but it’s not nearly as often as when
I played the Ugly Mug and Cabanas years
back. I’d like to play out here more, that’s my
goal once winter slows things down a little
bit on the boat. Cape May has some fantastic
musicians I’d like to do something with, too.
It’s like this little suction cup of an area that
has all this talent. I haven’t yet engrained
myself back into the mix but any time I play
here, everyone is super supportive. I see it
and I get jealous that I’m not more involved
in it — I get busy or I convince myself that I
can’t do it that night. But now I’m doing this
because I want to be involved in the scene
and play a lot more, so I hope I have more
opportunities.
Where does that eagerness come from to
play live?
Playing in front of people is such a cathartic
experience. Before a show and directly after,
I have to kind of hide. It’s so important to me
that I get in the right head space before I play.
I’ve been in situations where I’ve played the
best shows of my life and went backstage and
broke down, not nervous or upset but it was
just insane. It was like scoring a touchdown
in the fourth quarter with three seconds left
“Playing in front of people is such
a cathartic experience. Before a
show and directly after, I have to
kind of hide. It’s so important to me
that I get in the right head space
before I play. I’ve been in situations
where I’ve played the best shows
of my life and went backstage and
broke down.”
in the state championship game. It could be a
Wednesday night with 20 people or a Friday
in New York City with 500 people. It didn’t
matter — the connection I had was so overwhelming
and I see that I can feel that way in
Cape May. It scares me sometimes because
how do you do that in front of people who
know your whole story? Sometimes it makes
it easier and sometimes harder. It presents
different challenges but I’m ready to get into
that challenge.
Do you feel like you’re in better place in life
to focus on your music?
Music is such an integral part of my life and
the role it’s played has switched. I no longer
have this unquenchable thirst to be a successful
musician. I just do it to connect with
people and my songs, wherever they come
from. I still have a lot of work to do in terms of
dealing with my past. I still get angry — I still
hear a song in the car that reminds me of my
brother Billy and have to pull over. I still get
mad at him for what happened and at myself
for not trying harder with my music. I convinced
myself that I blew it — I could’ve been
this, I could’ve been that and it’s because
I drank and didn’t push hard enough. In
reality, I was doing the best I could at that
time. If I had the focus I have today, maybe
I could’ve done better but the only reason I
do is because of everything I didn’t focus on
then and the pain that it caused me.
Do you have any regrets?
I had to let go of the record deal and opening
for bigger bands and all that. Now it seems
like because I’ve done that, musically, at
home in my bedroom, I’m better than I’ve
ever been. It feels like it’s natural and there’s
no pressure. There was a lot of weight on my
shoulders when I was in the other situations.
I think a lot of that had to do with the way I
was living. How can I open for this person
and still get high? That’s not a concern for me
anymore so I’m just focused.
Do you put a lot of that pain into your music?
I’ve been told my music is really honest with
minimal fluff. Don’t get me wrong, my love
songs are fluffy, but when I’m writing about
something like my addiction — I don’t hide
that I’m a recovering addict and I’m not
interested in putting makeup on.
Who are some of those artists with an influence
on your music?
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I like all sorts of stuff. I grew up on Stevie
Wonder, Pink Floyd, Rage Against the
Machine, Pantera, and Tool but you wouldn’t
know that based on what you hear in my
music. I think the musicians I’m similar to
are Ray LaMontagne, Ryan Adams, Glen
Hansard and Foy Vance. I really like this kid
Dermot Kennedy and I love Mac Miller. I’m
a big fan of that guy, and Eminem — these
people just don’t lie. I listen to everything —
Justin Bieber, Shawn Mendes — I like what
Shawn Mendes did on his last record and I
went through a big Justin Bieber phase when
he came out with his record, “Purpose”. It
sounds crazy, but I don’t care what anyone
else says. I like a guy who can get behind a
guitar with just himself — someone like Ed
Sheeran. Then I like a guy like John Mayer or
a band like Pink Floyd who can really capture
a sound, make it their own but keep it
accessible. I genuinely listen to everything
because, as a songwriter, that’s what you
have to do.
What’s your writing process like?
I get a feeling usually, which is weird, but I
could write a song at any time if get that feeling.
After I watch something really heartfelt,
too. Something that hits me and sparks a
certain emotion, if I have a guitar, an idea of
a song will come to me. If I sit down without
any feelings or overwhelming emotion,
whether it’s happy, sad, angry, it doesn’t
work for me. I’m an emotional person,
sometimes to my detriment. I need a place to
put that and that’s why — going back to my
high school, guidance counselor and music
teacher — that part of my life was massaged
by some people’s encouragement. It changed
my life and gave me an outlet that I never
would have otherwise had.
Do you consider yourself a perfectionist?
I hate being the worst at anything, but I don’t
think I’m good enough to be a perfectionist
with my music. I would consider myself
aware and conscious — I don’t just throw shit
together or settle. That was something I’ve
learned from my buddy Adam McDonough
and a lot of musicians I’ve worked with. If I
start a song, it can be almost unrecognizable
by the end and that’s progress. In my teens
and 20s, I wanted the first idea to be the best
and now if it is, I have to go through hours
of just screwing it up — just like in my life.
But the best songs come to you in two min-

exit zero 63 fall

utes and then they’re done. The songs I love
the most and seem to connect with people I
show them to are usually the ones that took
me an hour to write start to finish.
Are there any platforms we can listen to
your music?
My handle is JohnnyMillerNow and I have a
record produced on iTunes and I post music
on all those forums — Twitter, Facebook and
YouTube. It’s called Ten Year Monster and
you can also grab that on Amazon. I’m finishing
up a new three-song EP that should
hopefully be out in December. All the music
is done, I just need to finish my vocals. I’m
hoping to get back in the studio because
that’s some of the darker stuff I wrote when I
came out of my fog and addressed it. I wrote
a song about my brother called Billy and two
others that are good, but they’re deep. They
have pop sensibilities to them, but my newer
stuff I’ve been working on recently is more
laidback, love related and happy. I’m looking
forward to releasing that music, too.
When you’re not out fishing or behind your
guitar, what are some of your favorite things
to do in Cape May?
I like to go down to the Cove and walk on the
Washington Street Mall with my family. My
grandfather has a memorial bench so I like to
hang out there a lot.
Any restaurants or shops you visit frequently?
I love the Washington Inn and Oyster Bay —
Tally is a good friend of mine, so I stop over
there a lot. I love the local spots — I just came
from Louisa’s, Southend is my go-to surf
shop and Galvanic is another great one. It’s a
breath of fresh air for me — they have clothes
that aren’t just painting or boating T-shirts. I
like to dress nice when I can — it makes me
feel like I still have some New York in me.
Growing up in Cape May, you must have
worked at other places around town?
I worked at Uncle Bill’s when I was 14 —
Tommy O’Hara is a good guy to work for. My
dad also had a painting business that I was
at for a while. There wasn’t much else — my
work was mostly playing music. I played at
the Mug, Carney’s and throughout college,
I would come home and play on Thursday
nights at Cabanas. At one point I was playing
eight gigs a week with two on Fridays.
I’d have one in Sea Isle and then come down
here to play the Mug.
What advice would you offer to someone
who wants to pursue music?
I’d say practice your guitar and piano — it’s
important to practice both of them but also
listen to music. Put your headphones on, ask
your father or your best friend — ask someone
what they’re listening to and go listen to
it. The amount of learning and understanding
that you can get — you can tell someone
to listen but sometimes they don’t know
what they’re listening for. I more so listen to
music for the connection and the emotional
way a person says something you’ve heard
a million times, just a little different. The
most important thing if you’re going to be a
musician listening to a ton of music. Find out
what you like and listen to it until you don’t
like it anymore. Ultimately, through years
and years of evidence, if I listen to something
over and over again, the parts I really like will
seep into me and I’ll be able to write that
way. I’m not talking about robbing someone’s
sound, I’m talking about letting your
influences influence you.
TO BEER OR NOT TO BEER, THAT IS THE QUESTION.
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exit zero 64 fall

TOMMY’S
FOLLY
BOUTIQUE
is your shopping
destination for
cozy cashmere
sweaters and
everyday styles
for Fall
Open Daily
Visit us on the
Washington Sreet Mall
at the corner of
Carpenters Lane
& Perry Street
tommysfollycapemay.com
609.554.3957
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Perfect Pumpkins
Where to find them, how to carve them and where to enjoy
the best edible treats and drinks. Have a very gourd day!
ARTICLE NICOLE JAMES

Tis the season for hot apple cider, cozy sweaters, fun hayrides and —
of course — sweet potatoes! Just kidding. Sweet potatoes are cool
and all, but no one is decorating their front porch with a bunch of
yams. And no one is packing up the kids for a fun afternoon of…
sweet potato picking. That honor is reserved for another orange,
pulp-filled phenom: the pumpkin. These fruits ( yes, they ARE
fruits) have been growing on American soil for centuries, but they
weren’t always the fan favorite they are today. In fact, up until the late 19th century, these
plentiful squashes were used mostly as livestock feed. Their market value? Next to nothing.
In 1870, the Horticulturist magazine went so far as to call for the retirement of the humble
gourd, claiming it should be “entered upon the fossil list.”
But, as the nation’s industrial revolution took hold and more Americans turned to citybased
manufacturing jobs, the lowly pumpkin began to symbolize something other than
cow food. Suddenly, these overlooked orbs provided a tangible connection to the family
farm of yore, and they helped temper a feeling of nostalgia for the country’s collective
cultural roots.
Today, pumpkins continue to be the centerpiece of fall dinner tables and décor,
Thanksgiving Day parades, county fair contests, and that age-old fairytale, Cinderella. We
wouldn’t recommend catching a ride on a pumpkin any time soon, but there are plenty of
other tricks and treats to look forward to this fall.
Take the carving of the Jack-o-Lantern. Now a staple on Cape May porches, these
Halloween trademarks originated in Ireland. Initially, they were made from turnips or beets
and used to ward off unwanted visitors — namely, Stingy Jack. Legend has it a deal with the
devil gone bad left Stingy Jack banned from heaven and hell. This left the man wandering
earth for eternity with nothing but a burning coal inside a carved-out turnip to light his
way. The Irish referred to Stingy Jack as Jack of the Lantern and, later, Jack-o-Lantern.
Whether you’re in the market this season for a pumpkin that will connect you to
America’s storied agricultural past or ward off evil spirits on your front stoop, Cape May
has you covered. We talked to some of the best local growers and sellers for the 4-11 on the
fruit of the season.
As for where to pick up a sweet potato or two, sorry, but you’re on your own.
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Secluded Acres
location 1024 NJ-47, Rio Grande
hours October — Monday to Saturday 9-5:30, Sunday 10-4; November — Monday to
Saturday 9-5, closed Sundays until Thanksgiving
back story This family-owned and operated garden center has been serving up shrubs,
pumpkins, vegetables and garden supplies in Cape May County since 1985.
offerings Secluded Acres grows most of their annuals and vegetable plants on site
in their greenhouse. In previous years, their pumpkins were also on site, but now they
purchase them from top farms in South Jersey and Eastern Pennsylvania. You can expect
high-quality orange jacks, face pumpkins, jack-be-littles, cinderella pumpkins, Long Island
cheese, iron sides and more. Kid-friendly sizes are always available.
farming trivia: For a bit of vibrat decor, field-grown mums make the perfect
complement to a pumpkin-themed aesthetic. Or pick up some straw, cornstalks, haybales
or scarecrows.
insider tip: Secluded Acres offers apple cider — the perfect thirst quencher during a long
day of shopping.
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Central Park
Farm Market
location 801 Park Boulevard,
West Cape May
hours Sunday 9-5, Monday to Wednesday
11-5, Thursday 11-6, Friday and Saturday 9-6
back story Located on a 25-acre stretch
in bucolic West Cape May, Central Park
Farm Market is a family-owned business
that opened its doors in 2014.
offerings Expect face pumpkins, fieldtrip,
cannonballs and a variety of gourds like
turbans and goosenecks.
farming trivia Nearly everything carried
here is indigenous to South Jersey to
ensure it thrives in sandy soil and remains
healthy for as long as possible.
insider tip Central Park is also a licensed
seafood market operating a full kitchen.
Rea’s Farm Market
location 400 Stevens Street, West Cape May
hours Daily 9-5
back story Rea’s has been open since 1996, but the Rea family have been on the land
and working the grounds since 1720.
offerings Expect a wide variety of pumpkin types, including jack-be-littles, field trip and
blue doll — great for carving, cooking and decoration. They also offer fancier gourds that
resemble pumpkins but are actually squash — think turban and hubbard. See them in the
patch or market!
farming trivia Rea’s Farm begins planting pumpkins in July and, depending on the size
and species, it can take up to 80 or 110 days before they’re ready for harvest. To keep the
pumpkins from drying out in summer heat, rain about once per week is ideal.
insider tip Rea’s offers hayrides through their pumpkin patch every year. They often have
field trips come through their market, and school children eagerly pick their own pumpkin
— with just one rule: To keep it, you have to be able to carry it.
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Beach Plum Farm
location 140 Stevens Street, West Cape May
hours Market is open daily 8-5, while the Kitchen hours are Wednesday to Sunday 8-3.
back story Beach Plum Farm was founded in 2007, and many of their crops were immediately
featured on menus at restaurants belonging to the Cape Resorts group (Blue Pig Tavern, Ebbitt Room,
Rusty Nail), who also operate the farm. In 2009, the farm opened to the public, instantly becoming
a community gathering place. Just six years later, an Amish family from Lancaster, PA was hired to
construct a mortise-and-tenon barn at the center of the property that houses a kitchen and market.
offerings Expect Long Island cheese, heirloom and the traditional orange pumpkins. You’ll also see
gourds and many kinds of squash along with Beach Plum’s other in-season vegetables.
farming trivia Grown on site using only sustainable agricultural practices, pumpkins that aren’t taken
home by guests or sold to area chefs are fed to the farm’s pigs as a favorite meal. Nothing goes to
waste.
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Where to enjoy pumpkin treats this fall
LUCKY BONES
Harvest Pie: Topped with butternut squash, parmesan, goat cheese, caramelized
onions, sage pesto, prosciutto, di Parma and a nutmeg cream drizzle.
TISHA’S
Tisha’s Pumpkin Ravioli: Pumpkin-filled ravioli served in a sage cream sauce.
RIO STATION
Southern Tier Pumking Imperial Ale: Tastes of buttery pie crust and warm pecans.
HARRY’S
Pumpkin spiced mule: And you thought pumpkin spice was a Starbucks thing?
HARBOR VIEW
Pumpkin Martini: Looking to class up your pumpkin-spice game? Here’s the ticket.
CAPE MAY BREW CO.
Mop Water: The ultimate fall combo of cinnamon/nutmeg/ginger/allspice/real vanilla.
MUDHEN
Nummy Pumpkin Beer: They don’t call it “freakishly delicious” for nothing.
LOUISA’S CHOCOLATE BAR
Pumpkin macaroons, pumpkin bars and the super-sweet John and Kira caramel.
THE ORIGINAL FUDGE KITCHEN
Pumpkin pie fudge is a beloved annual tradition on the island.
Legates Farm
location 3400 Bayshore Road, North
Cape May
Hours Daily 10-5 through November
back story Legates Farm Market is nearly
100 years old. It was taken over several
years ago by Barbara Wilde of Willow
Creek Winery and is operated by Kevin and
Lisa Celli.
offerings Expect Cinderella, dark knight,
little jacks, Long Island cheese as well as
various gourds and produce.
farming trivia Legates was one of the
first farms in the state to sell directly to
the consumer, and that tradition continues
today.
insider tip Have a question? Legates
is known for a focus on education and
connecting with the customer. (Oh, and also
those farm-fresh eggs they get directly from
their own chicken coop.)
exit zero 74 fall

Carving the Perfect Pumpkin
To ensure you nail your seasonal creation — and you don’t end up elbow deep in pumpkin
pulp with nothing to show for it — we spoke with Brendan Schaffer, pumpkin-carving
extraordinaire (pictured are some of his creatures) and a teacher and naturalist with the
New Jersey Audubon Nature Center of Cape May.
• Always use a stencil. Whether you buy one or draw your own on paper, this will help you
get it right on the first go.
• Tape the stencil onto the pumpkin and, with a sharp (preferably serrated) knife, poke tiny
holes through your stencil and into the pumpkin along the outer lines of your design.
• Once all the holes have been poked, remove your stencil. Rub baby powder — yes, baby
powder! — over the surface of the pumpkin to bring out the holes and make your design
more visible.
• Before you start cutting, be mindful of the thickness of your walls — do you have a sharp
enough tool?
• If you make a mistake and accidentally remove too much, toothpicks are your best friend.
Use them to reconnect any bits you need.
• To illuminate your design, consider a battery-operated candle… the fire department will
thank you.
• Improve your sculpting and carving skills by practicing on potatoes, apples or other gourds
throughout the year. And don’t let a mistake get you down — even the spookiest mishap is
an important part of the process.
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Cape May Wicker
Two locations open seven days 9 to 5
1930 Route 9, Clermont | 609-624-3031
203 Sunset Boulevard, West Cape May |
609- 884-1849
Fall is Fire Table Season
at Cape May Wicker!
capemaywicker.net

PUMPKIN PIE
FUDGE IS NOW
IN SEASON!
A CAPE MAY TRADITION
Every batch of fudge is hand-whipped in Copper Kettles using a wooden
paddle. In 49 years, we have never made a batch any other way.
PLUS... Premium Chocolates
Saltwater Taffy & Homemade Caramel Corn
Hand-Dipped Ice Cream & More!
OPEN EVERY DAY IN CAPE MAY
On the Washington Street Mall and on the Promenade
toll-free @ 1-800-23-FUDGE online @ www.FudgeKitchens.com
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a cape may moment
The Military Timeline Weekend at Historic Cold Spring Village in September. aleksey moryakov
Falling for a book
HENRY’S
Since 1972
CAPE MAY’S LANDMARK JEWELER
“I love it!”
Cape Atlantic
Book Company
OPEN @ 10am
City Centre Mall 2nd floor
Washington Street Mall, Cape May
609-846-7688 • capeatlanticbookco.com
Not Your Grandmother’s Jewelry!
407 Washington Street Mall • 609-884-0334 • HenrysCM.com
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Flying Fish Studio
Cool, Casual, Fun, Stylish!
Available on tees and sweats for adults and children!
130 Park Boulevard 609-884-2760 theflyingfishstudio.com
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Shopping / by courtney rosenberg
Must Haves
From gourmet local salts to sparkly masks
and instant cocktails, here are some of our
favorite things from some of our favorite
Cape May stores
Funsie Fanny Pack
Fanny packs are in. They can hold your
wallet, keys, hand sanitizer, mask, an
unopened can of beer... ya know, the
essentials.
Priced at $17.99 from the Brewtique at Cape
May Brewing Co at Cape May Airport.
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Sparkly Mask
Masks are our social obligation to wear
everytime we go out in public and cannot
remain distant from others... so why not
make it fashionable? Sparkles — check.
Colorful stars — check. They have
handcrafted masks to go with all outfits.
Priced at $18 from Victorious
Salty Acres Sea Salt
This Cape May sea salt is needed in your
spice cabinet. From the plain Sea Salt to
engaging flavors like Thai, Jalapeño Lime,
Herb Garden, you have the perfect flavor
for any dish.
Priced at $6.99, $12.99 from Love the Cook
Incense Matches
These incense matches are the perfect
stocking stuffer for the entertainer in
your life. The earthy aromas mask any
unwelcome smells in a space or can be lit
for when you need to take five and feel zen.
Priced at $2 from Good Scents
Citizen Ruth RBG
Coffee Mug
“I would like to be
remembered as
someone who used
whatever talent she
had to do her work
to the very best of
her ability.” And
that’s the tea, sis.
Priced at $17 from
Eastward at West
End Garage
Camp Craft Cocktails
Simply add 12 oz of your favorite
Hot Toddy alcohol, refrigerate
for three days and shake before
serving. Boom! It’s that simple.
This cocktail infusion kit is
perfect for gifts and gatherings.
Insider tip: Heat up your drink
during the cold fall and winter
days for a delicious cocktail to
warm you up.
Priced at $26 from Quirk & Co.
Kelly + Jones Perfume Oil
A modern perfume, crafted to pair with a
glass of your favorite Merlot this fall. With
all of the local wineries in the area, this is
the perfect perfume to accompany your
day sipping.
Priced at $31 from Eastward at West End
Garage
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at Congress Hall
SIMPLE PLEASURES FROM THE SEA
seaspacapemay.com
Call 609-884-6543 to schedule an appointment
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T H E S H O W
M U S T G O O N L I N E
those windows, grab a cup of your favorite
Open
or tea, snuggle up with your favorite
coffee
CapeMayStage.org for more
Visit
or scan QR CODE for
details
information about our
more
Virtual Events
Upcoming
can’t go to the theatre right now,
You
Cape May Stage is bringing the theatre to you
so
with our New Virtual Theater!
person and let Cape May Stage entertain you!
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ng
t
.
The First Resort
Fun, Sun, Fire
& War in
Cape May,
America’s
Original
Seaside Town
BEN MILLER
«
FIRST RESORT
Fun, Sun, Fire & War in Cape May, America’s Original Seaside Town
BEN MILLER
• The best-selling Cape
May history book.
• Now in its third edition
with many NEW wonderful
historical photographs and
updated stories.
• More than 300 pages,
filled with fascinating
photographs and stories.
A MUST FOR EVERY
LOVER OF CAPE MAY!
For sale at Exit Zero Filling
Station, Cape Atlantic
Book Company, Whale’s
Tale, Congress Hall, Sunset
Beach Gift Shop
One of the best coffee table books of the year
— Philadelphia Inquirer
Gary Padussis,
President
Registered Principal
We’re your guiding light through turbulent
times with proven advice on financial, estate, tax
planning, and all matters affecting your wealth.
Visit our website and sign up for our free newsletter.
609.884.8085 • capeim.com • gary@capeim.com
Securities and advisory services offered through Cetera Advisors, LLC.
Member FINRA/SIPC., a Broker/Dealer and Registered Investment Advisor.
Cape Investment Management, LLC, is independent of Cetera Advisors.
Cape Investment Management |139 Broadway | Cape May, NJ | 08204
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North Beach Health Club is located just off Bayshore Road in the Acme
Shopping Plaza, North Cape May. We offer a fully-equipped cardio deck,
circuit training, and free weights. Our 50+ group fitness classes a week
include Spin, Boot-Camp, CrossFit, Yoga, Pilates and more!
Affordable membership options to fit the needs of your budget and
lifestyle. Visit our website to learn more about our amenities.
NORTHBEACHGYM.COM
3848 Bayshore Road
North Cape May (Acme Plaza)
609-898-3800
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YOU deserve
a massage
Reserve your perfect escape today!
THE
DAY SPA
& HOLISTIC CENTER
609.898.1003
607 Jefferson Street
Cape May, NJ
CapeMayDaySpa.com
Massages • Facials • Manicures • Pedicures • Baths • Couple’s Packages
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Cherishing Life’s Moments
Serving Cape May & Lower Township
609-884-3793
spilkerfuneralhome.com
DENNIS J. SPILKER Manager/Funeral Director NJ # 4038 • KEVIN J. BEARE Funeral Director NJ # 3806
A spectacular harbor setting
CORINTHIAN
YACHT CLUB
of CAPE MAY
for your special event
Our traditional clubhouse,
gorgeous sunset views and
exceptional cuisine lend a
memorable, distinctive touch to
any gathering. Relax around our
firepit before and after!
1819 DELAWARE AVENUE, CAPE MAY
609-884-8000 • cyccm.com / capemaybeachwedding.com
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a cape may moment
When summer faded into fall, at the Cove beach. aleksey moryakov
DOCTOR ON
PREMISES
24/7
We’re here when you need us.
GENERAL PRACTICE,
EMERGENCY CARE.
Complete Surgical, Diagnostic, & Pharmacy Facility On Site
Fair Pricing Policy: Same Price, 24/7
New Patients & Visitors Welcome
DR. IRA S. NIEDWESKE, MEDICAL DIRECTOR | OCEANVIEWVETNJ.COM
609-486-5025 | 2033 US 9 NORTH, CAPE MAY COURT HOUSE, NJ 08210
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The Trolley Guide
If you haven’t seen those cute trolleys rolling through the streets of Cape
May, there are one of two explanations: You’re not paying attention, or
this is your first time visiting America’s Original Seaside Resort. In any
event, here is a handy guide that tells you the what, when and why of
trolley tours. For more information, visit capemaymac.org.
A healthy pet
has lots
to smile about.
SPIRITS & ODDITIES TROLLEY TOUR
Where It Goes: Through Cape May’s historic district.
How Long It Runs: Thirty minutes.
When It Runs: Friday, Saturday and Sunday evenings through October
31. Hours vary.
What It Is: Headless photography? Electric corsets? Coffin torpedoes?
You won’t believe some of the strange beliefs, oddities, fads and superstitions
of the Victorians. This trolley tour explores them. Hear stories from
Cape May’s history that are bizarre, unexplained or just plain weird.
Who It’s For: Weirdness has no downside in your book.
GHOSTS OF CAPE MAY
Where It Goes: Through the streets of Cape May.
How Long It Runs: Thirty minutes.
When It Runs: Sunday, Monday, Wednesday, Friday and Saturday evenings
through October 31; plus November 6, 7, 13 and 14. Hours vary.
What It Is: What was that? The undead of Cape May come back to settle
their scores? Just be grateful you’re in a trolley with an experienced guide
to tell you about the many hauntings discovered by Cape May author and
medium Craig McManus on this trolley tour through the Historic District.
Who It’s For: Those who thrill over a good ghost story.
Holiday Lights
Where It Goes: Begins and ends at the Washington Street Mall Information
Booth and travels through Cape May’s historic district .
How Long It Lasts: About 30 minutes.
When It Runs: Saturday, November 21; nightly, November 27 to December
31 (no tours on December 17, 24, 25). Hours vary.
What It Is: Who can resist the twinkle of Cape May’s beautiful Victorian
houses decorated for Christmas? This trolley ride through town is a sparkly
delight. Listen to Christmas music and sing if you like along the way.
Who It’s For: Families and friends, anyone who love Christmas.
Santa’s Trolley Rides
Where It Goes: Begins and ends at the Physick Estate, 1048 Washington
Street (free parking) and rides through town.
How Long It Lasts: About 30 minutes.
When It Runs: Saturdays and Sundays, November 28 to December 20, at
10am and 11am.
What It Is: Mrs Claus comes direct from the North Pole to lead this tour,
telling stories and maybe inspiring a holiday sing-along. Santa will be there,
too, in the gazebo at the Physick Estate, to give all a socially distanced but
heartfelt Merry Christmas!
Who It’s For: You probably should believe in Santa Claus. If you don’t, on
this ride, you’ll remember when you did.
Ghosts of Christmas Past
Where It Goes: Begins and ends at the Washington Street Mall Information
Booth and travels through Cape May’s historic district.
How Long It Lasts: About 30 minutes.
When It Runs: Fridays, Saturdays, Sundays, November 20-29; Fridays,
December 4-18; Sundays, December 6-20; Saturday, December 26 and
Sunday, December 27, at 8:30pm and 9:15pm.
What It Is: Listen to dramatic tales of Christmas woe featuring Victorian
ghosts, told by a member of East Lynne Theater Company.
Who It’s For: If you look for Jacob Marley’s ghost in door knockers, you’ll
appreciate this tour.
Robert Panaccio, VMD
Robert Moffatt, VMD
Nancy Reilly, VMD
694 Petticoat Creek Lane • 884-1729 • capemayvet.com
ONLY
$5!
YOGA ON THE BEACH
FLOW INTO FALL
UNTIL THE END OF OCTOBER
M, W, F, Sat & Sun 8:00 AM
Behind the Cape May
Convention Center
Sunset Yoga on the Bay at
David Douglas Memorial Park
Beach, North Cape May
Tuesday 6:00 PM
Visit yogacapemay.com
for a complete schedule
or call Karen Manette Bosna
609-827-8886
The Gypsy Yogini
Weather Permitting
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Real Estate / by ashley peoples
What Offseason?
Back in the day (you know, like last year),
September was known as the locals’
summer. With the COVID epidemic bringing
the masses to town, Cape May is enjoying
fall crowds rarely seen before. For real
estate, that’s a boom!
Someone broke the secret of September.
When my husband and I drove through the
vines at Willow Creek Winery on a recent
Thursday night, we expected the place to
ourselves. I mean, can you blame us? That’s
been the order of things here since we were kids.
Schools reopen, the cities crowd, and Cape May traffic
slims before the weather cools. To be honest, it’s kind
of lovely for locals.
When that patio appeared on that recent autumn
night, though, we were surprised to find a hustling staff,
a bustling vineyard. Apparently, summer here never
stopped!
A look around town and a peek in our books confirmed
this suspicion. The relentless demand for our
inventory continues, despite the change in season.
Cape May island’s single family homes are selling after
an average of just 169 days on the market, with an average
price that just topped one million dollars. Looking
Demand for
property in the
Cape May area
is continuing
to outpace the
inventory. More
than ever, city
dwellers want to
be living near the
water, enjoying the
wide open spaces of
America’s Original
Seaside Resort.
aleksey moryakov
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ack at this quarter last year, the average price was
$985,000. As of press time, we had only 49 active single-family
homes for sale on the island, with an average
asking price of $1,495,000. As for condos, we had 20
listed at an average of $545,000.
It’s been a fascinating few months, with real estate
assuredly not the exception. The property at 1615 New
Jersey Avenue, more than one hundred years old
and lovingly restored by the previous owners, sold in
late August for $2.175 million. Chris Clemans of Chris
Clemans Sotheby’s International Realty, held the listing,
and it was sold by Dee Lanzalotti of Jersey Cape
Realty in just 84 days.
Meanwhile, our friend Todd H. deSatnick of deSatnick
Real Estate held both sides of the deal on the
multi-family, oceanfront stunner at 933 Beach Avenue.
We held it for just over nine months before it sold for
$2.6 million. The new owners are planning a major interior
renovation, and we can’t wait to see what they do!
The relentless
demand for
our inventory
continues,
despite the
change in
season. Cape
May single
family homes
are selling at an
average price
that just topped
one million.
Over in West Cape May, my nearby neighbors
listed 775 Stimpson Lane with James McBride of Coldwell
Banker Sol Needles, and received $4000 above
their asking price of $379,000. Tai Menz of Coastline
Realty brought the buyer for this adorable three-bedroom,
two-bathroom home.
A vacant lot in Lower Township, just south of the
Cape May Canal, sold for $240,000 with Brian Groetsch
and Christine Rothwell of RE/MAX Surfside
representing both sides. With inventory this low and
demand this high — and at this time of the year — can
we really still call Cape May just a “summer town”?
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Featured Property / 710 columbia avenue, cape may
Welcome to the Bacchus Inn on prestigious Columbia Avenue
offering seven bedrooms and six full bathrooms. This historic
three-story Victorian home is located only a few short blocks
to the Washington Street Mall and the beach. This charming inn
is currently operating as a tourist guest house but can easily be
used as a spacious single-family home. The first floor offers a
large parlor/billiard room with hardwood floors and a beautiful
gas fireplace along with a massive master-suite with an en suite
master bathroom and French doors leading to an inviting side
porch.
The second floor offers three bedrooms with two full baths.
The third floor offers two bedrooms, one with en suite full bath
and the second one having a private hallway full bath. There is a
third-floor private deck for entertaining family and friends. The
rear portion of the house is currently considered owners quarters
with full kitchen, family room/dining area, small glassed-in
private porch, with bedroom and bath on second level. Property
offers storage shed in the rear and off-street parking for four cars.
Schedule your appointment today to see this beautiful Victorian,
located in the Historic District, with its wonderful wrap-around
front porch where you can enjoy horse and buggies passing by.
Listed at $1,299,000.
For more information, contact Dee Lanzalotti of Jersey Cape Realty on 609-226-5000
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Interior Design / by allison faith morgan
The New Beach
House, Done Right
You CAN create a comfortable and
memorable home at the beach without the
usual interior suspects. The solution is a
combination of modern and traditional, with
appropriate use of color and textures.
0pinions on beach home interiors are like
trash cans — almost everyone has one and
chances are you think a few of them stink.
On one hand, you’ve got the die-hard traditionalist
who stands by two-bedroom
bungalows as being good enough for those in the past,
and good enough for those in the present. Heat? Don’t
need it. Rugs? Nah, they’ll just get sand on them. New
sofa? What’s wrong with the one that’s been there since
1973? Show them a Restoration Hardware catalog and
you might just get a brief fainting spell from them.
On the other end of the spectrum, you have the
avant-garde, contempo faction that is perfectly willing
to forgo all creature comforts if it means living out their
dreams of owning a Dwell magazine-worthy place at the
beach. After all, who needs upper cabinets in a kitchen?
Don’t we all just eat out of one, solitary earthenware
bowl with hand-carved chopsticks at every meal? (not
to throw shade on earthenware, I actually love it). Don’t
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Pops of color
from the orange
pendant lights and
a wall mural by
David Macomber
add texture and
playfulness to
this beach home
interior.

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Designer Allison Faith Morgan’s interpretation of a modern beach home (in Avalon) integrates traditional seaside themes and a
modern sensibility in order to create an interior that’s both comfortable, clean and all-around alluring. photography by luda ronky
architect Asher Slaunwhite / builder Brandywine Developers / cabinetry Hargest Custom Cabinetry
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even get them started on a sofa that has a back cushion
— how awfully déclassé.
Often, the majority of us fall somewhere in the
middle. We would love to have a place that gets compliments
as soon as our friends walk in the door, but
we also want it to feel comfortable and clean. An
archive-quality fabric on a sofa isn’t going to cut it when
all of the nieces and nephews come running in from the
beach and want to flop on the sectional in wet bathing
suits. That being said, a lot of us want to move away
from classic shore décor staples such as the Lifeguard
Stand Lamp or the Bay This Way, Beach That Way Sign.
While there isn’t anything inherently wrong with pieces
like that, I just want you to know there is a whole new
world of interesting and, more importantly, practical
designs out there.
Case in point is a house in Avalon I just finished this
summer for wonderful clients of mine. Here are a few
highlights from this job that might get you pointed in
the right direction.
THINK LOCAL
Upon coming into the entry I had the builder frame
out two niches (recessed holes in the wall) that were
to eventually accommodate two pieces of art flanking
a door way. When it came time to source the art,
I reached out to Cape May artist David Macomber to
A lot of us want
to move away
from classic
shore décor
staples such as
the Lifeguard
Stand Lamp or
the Bay This
Way, Beach
That Way sign.
There is a whole
new world
of interesting
and, more
importantly,
practical
designs out
there.
commission a diptych (a continuous piece of art that
comprises two pieces) to fill these spaces. My clients
had asked for a water scene with sailboats and David
knocked it out of the park with the composition and
coloring. It really pops against the white of the ship
lap walls and we couldn’t be any happier with how it
turned out. There are a lot of online stock art companies,
but nothing beats working with a local artist. It not
only becomes more personal to you and your family and
supports your local economy, but also makes a great
conversation piece for guests.
BRINGING THE OUTSIDE IN
Maybe I ruffled some feathers with my previous beach
sign comment, but take a look at the wallpaper wave
mural (page 98) that we used in the stunning dining
room. It isn’t a sign, but it sure as heck lets you know
you are at the beach! This wall is one of the first things
you see as you come up the stairwell, so we needed
to create visual impact. It really is a showstopper when
having the extended family over for dinner.
Also, with such high ceilings, I wanted to warm up the
space with natural materials like the white oak planking
on the ceiling and the woven rattan light fixtures. The
combination of all these elements really brings the outside
in — and isn’t that the whole point of having a place
at the beach?
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Serving the Cape May area for 119 years
for all of your Real Estate transactions!
« over 350 vacation rentals
« open 7 days a week
credit card & online payments accepted
Please visit our website at CBcapemay.com
for more details and all of our listings!
512 Washington Street Mall, Cape May - 609-884-8428
lynn gleeson/william bezaire, owners

207 Congress Place
Cape May
$2,800,000
542 New England Road
South of the Canal
204 East Columbine
Wildwood Crest
$749,000
$1,950,000
301 Central Avenue
West Cape May
LET NOSTALGIA BE YOUR GUIDE
I grew up in Michigan so my “beach house” when I was a kid was a
little double wide trailer that sat right on the shores of Lake Huron,
surrounded by bear inhabited pine forests. It got really cool there
at night, even in the summer, and I remember being wrapped up
in bed with layers of wool blankets that were passed down to us
by my grandparents. Oddly enough, this became my inspiration
when my clients asked me to design a bunk room for their son. My
healthy obsession with all things Pendelton got me thinking of their
wonderful, yet sturdy, wool blankets that are all made in the USA.
I found a moss green stripe that I fell in love with and ended up
building the room around that palette and feel. The painters may
or may not have wanted to murder me after telling them I wanted
the same stripe detail recreated on the oak lockers that were built,
but it was totally worth it. We even went so far as to use touch latch
doors so that a visible handle wouldn’t ruin the striping. Finishing off
the room with the yellow Radar Sconces from Schoolhouse Electric
really gave it a masculine and relaxed vibe while keeping the bedding
indestructible.
Let the Wilsey
Team help you
find your safe
and secure
Cape May home!
$644,000
Gail Wilsey-Morrison
Broker Associate
John Wilsey
Sales Associate
501 Lafayette Street
Cape May, NJ 08204
609-884-1007 Office
609-602-0405 Cell
gailwilsey@gmail.com
JUST A POP
While navy blue is a timeless classic here at the beach, I love brightening
it up a bit with a pop of another color. My clients happen to
love orange, so I wanted to incorporate splashes of that around the
kitchen and living room area without making it feel too in your face.
In the kitchen we used beautiful textured oak cabinets painted in
a bright white, which acted as the perfect neutral backdrop to the
orange pendants. They are really fun, but if orange turns out not to
be their thing in a few years, they are easy enough to swap out
Over in the living room, our custom window seat cushions and
throw blanket from Williams-Sonoma are enough to bring a dash of
orange over into the main living space, while keeping the rest of the
fabrics neutral and soothing.
Like art, interior design is wholly subjective and you may love
or loathe another person’s idea of a beach home. However, if we
are lucky enough to create our own version of an oasis on the sand,
then we are, as the saying goes, lucky enough.
allison faith morgan is the owner of outside interiors, an
interior design studio based in cape may that serves the jersey
shore, south jersey, philadelphia and beyond. for more information,
call 609-600-3618.
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Picture of the Month / by charles riter
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just health insurance
Plans for independent contractors, families, individuals & groups
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