Executive Chef Michael Davis believes a creative innovation of wholesome foods is the best approach to eating... foods unadulterated by chemicals, layered in flavors with a picturesque presentation. He received his A.A.S. in Culinary Arts at Johnson and Wales University.

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Cooking with Chef Davis

by Michael Davis, Executive Chef
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You wake up and there is no cold in the air. In fact, there's not even a chill. You step out the front door and the thermometer reads 65... at 7 a.m.

It must be July in the northeastern part of the country.

Well if you love the heat then you love a day that starts this way. You love the summer heat and there is a good chance you enjoy going to the beach. It brings thoughts of going to the shore whether that be the beaches of Cape Cod or Boardwalks of Ocean City Maryland.

These certainly aren't the only ones but they are the ones that came to my mind that are dear to my heart. Parking at old Silver Beach in Falmouth and packing a picnic lunch. Laying out a blanket and trying to keep the sand out of my food as I eat it.

You would think losing the battle to the sand elements taking lunch and keeping them out of the swim suit would keep people away from the beach. However there is something about that ocean that pulls people back. The shore seems to curb peoples taste buds too.

Depending on where you are will determine the local specialty. It might include salt water taffy, caramel corn, softshell crab, rock candy, clam chowder or fried dough. There could be as many foods on the list as there are beaches.

One food that seems to transcend them all is seafood in some fashion.

There seems to be something in the salt air that causes your desire for seafood to be magnified. ...    Continue

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