Tonight’s simple yet delightful meal for which Chef Bill Sr. gets little credit featured Smith Island Crab Cakes from Capt’n Chucky’s of Edgmont, Pa.; Oreida french fries; and a homemade cole slaw — yes this is the little for which Chef Bill gets credit — with mustard highlights.
The wine was chablis from an Carlo Rossi jug.
It was a lot better than it sounds. You can’t beat those Capt Chucky’s crab cakes, unless you go to Charlotte’s Restaurant and order them with the champagne sauce. It was an easy night for the chef. The cole slaw was churned out in the Cuisenart, the fries were done in the same oven as the crab cakes and the wine turned out to be a real gem.