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•T he IFP• H alton H ills, Thursd ay, A p ril 11, 2013 17 SUITES NOW AVAILABLE In The Heart Of Milton 905-693-8592 45 MARTIN ST., MILTON www.martindalegardens.com MIL TOON 'SCHOIICEAWARDS 22 0 1 2 Music from St. John's Passion and Other Cantatas Sunday April 28, 2013 3 pm St. Elias Church, 10193 Heritage Rd., Brampton $30 Students $10 All Bach Concert Accompanied by a Baroque Ensemble Tickets: Foodstuffs, 905-877-6569, Pat's Prime Cuts & Deli, 905-873-0352, The Holland Shop, 519-853-0950 or at www.georgetownbachchorale.com 550 Bronte Rd., Oakville 905.827.2951 Do you have condensation or water between the glass? ARE YOUR WINDOWS FOGGY? WE CAN HELP! Call us today to book a free on-site measure & quotation for all your glass needs! You don't always need new windows. Most of the time you just need new sealed units. Gerry is writing today… Following up a recent story of a res- taurant that Lori went to in Florida, I decided I would tell you about one that I was at in Cape May, New Jersey, where we were for a few days in March. Why Cape May? Well, this place has been on our bucket list for many years because of the six-foot elephant display and the 600 Victorian homes. This was the fi rst seaside resort in the U.S. vis- ited by U.S. presidents for a summer vacation on the ocean at a huge private home referred to as the White House South. We arrived in Cape May via the Gar- den Skyway and the fi rst restaurant we saw was the Lobster House on Fisher- man's Wharf. As I had seen this restau- rant in a brochure and wanted to go, so we did. It was great atmosphere, delicious fresh seafood, overlooking the wa- ter ways. Its extensive menu offers fresh oysters, mussels, clams, lobster, shrimp, Maryland crabcakes, scallops, chowder, turtle soup and fresh fi sh. All of this seafood was prepared in a variety of delicious ways. I had a cold seafood platter, artfully presented centered by a half lobster stuffed with shrimp salad, king crab legs, jumbo shrimp, mussels and crab claws. Three dipping sauces as an accompaniment were cocktail sauce, mustard sauce and drawn but- ter. So large, that half of it went back to our hotel for a superb lunch the next day. Dave enjoyed broiled Cape May scallops and ate every one of the nine presented. On site was a full-scale seafood mar- ket and a casual restaurant open for breakfast as well as lunch and dinner. A very worthwhile venue. Cape May is a little out of the way, but if you go, avoid July and August because appar- ently it's nuts! Have fun and keep cooking! Email questions and community to Lori and Gerry at whatscooking@theifp.ca Lori Gysel & Gerry Kentner What's Cookin': Eating seafood in Cape May Roasted Garlic Flatbread Ingredients • 1 piece fl atbread (approx 12"x8") • 1 head roasted garlic • 2 tbsp olive oil • 1 tsp coarse kosher salt Method 1. To prepare garlic, cut of a small slice from the top of the garlic bulb, just enough to expose the cloves. Drizzle with a teaspoon of olive oil. Wrap in foil and bake at 375 degrees F approximately 1 hour. This may be done ahead. 2. Squeeze the roasted garlic into a bowl and mash with the olive oil. 3. Spread the garlic mixture on the fl atbread and sprinkle with the salt. Bake 6-8 minutes at 350 degrees F. Cut and serve.