Here’s the Dish with August “Gus” Zimmerman, Executive Chef of Marie Nicole’s Grill
79th Street & Ocean Drive, Avalon • 609-368-1919 • marienicoles.com
Although Marie Nicole’s Grill moved from its former location in Wildwood Crest, Executive Chef August “Gus” Zimmerman is still serving delicious meals nightly at the restaurant’s new home on 79th and Ocean Drive. The Pennsylvania native grew up living on a farm and was always exposed to fresh ingredients and livestock. Now, with a larger kitchen space, the chef is able to create even more specials that appease the regular customers as well as the new ones.
“The kitchen affords me the opportunity to have a hands-on approach for the specials and I am actually able to cook something from start to finish, even as the executive chef,” says Zimmerman, who is in his fourth year with Marie Nicole’s. “I usually see what’s in season and create two homemade soups, and on average about three entrée specials plus an appetizer or a salad. It’s been really nice to meet new customers at our new location, but also please our loyal customers as well.”
Zimmerman’s love for culinary began at a very young age. Growing up on the farm and spending summers at the Jersey shore at his grandparent’s home, he was influenced by his mother and grandmother in the kitchen. He would spend hours alongside each of them learning to cook fresh produce from the farm or fish and crabs that he caught himself. It was those influences that helped spark his passion for cooking.
His career began at The Raven in New Hope, Pa., where he was promoted in his first year from line cook to sous chef before becoming executive chef. When the restaurant changed hands, Zimmerman moved on. His extensive resume includes working at prominent fine dining establishments such as Bobby Flay Steak, Morton’s The Steakhouse, William Douglas Steakhouse, and McCormick & Schmick’s Seafood & Steaks.
In his 20s, Zimmerman ventured to a suburb of Dallas when a business opportunity presented itself with a former colleague. The duo moved to Rockwall, TX., and opened Agave Tapas and Tequila. The restaurant was a success, but after three years they sold it. His love for the Jersey Shore led him to a position with Marie Nicole’s.
“It took us about three weeks to transition to our new location, but it’s been a positive change,” says Zimmerman. “I really enjoy the fine-dining aspect at Marie Nicole’s and I’ve put together a really great team of professionals in the kitchen. We work really well together.”
Away from the kitchen, Zimmerman enjoys striper fishing, working out and spending time with his dog, Fletcher. He is an avid Philadelphia sports fan and also roots for the Bayern Munich soccer team.
Q&A
When you cook at home, what’s your specialty?
Anything that is quick and easy. Usually something on the grill like striped bass.What’s the inspiration behind your signature dish?
When we were growing up my grandmother and my mother used to make crabs and spaghetti a lot, especially when we were down the shore. We would catch them and then cook them for dinner.Your favorite comfort food is, and why?
Shepherd’s pie, or I’ve recently been making really good salads. Anything that is quick and easy after a long day in the kitchen.If you weren’t a chef, what would you be?
I would have probably followed in my father’s and grandfather’s footsteps as a scientist.What is your favorite thing about Avalon/Stone Harbor?
The back bay actually right outside of here is a great spot to go striper fishing.Who would you love to cook for?
My grandmother and my mother one more time. I never really had the opportunity to show them my skills before they both passed away and I would love to be able to cook for the people I love and show them my skills now as an established chef.
A Recipe from Marie Nicole’s Grill
Fra Diavolo over Pappardelle Pasta
Ingredients:
2-3-ounce fresh halibut, cubed
6 U-10 Mexican gold shrimp
6 PEI mussels
6 little neck clams
6 U-10 scallops
4-ounce colossal crab meat
3-ounce lobster tail
6 ounces homemade pappardelle pasta
3 ounces seafood stock
3 ounces tomato sauce
3 ounces vermouth
Drizzle olive oil
Garlic
Shallots
Fresh herbs – pinch of oregano, basil, chives
Directions:
Make or purchase your favorite red tomato sauce and set aside. Heat olive oil in a medium sauté pan over medium high heat. Brown the halibut, lobster, shrimp, crab meat and scallops and brown on each side about two minutes. Add garlic to pan and deglaze with vermouth. Add clams and mussels to pan and cover. Steam about two to three minutes or until clams and mussels open. Add tomato sauce, fresh herbs and a squeeze of citrus to the pan. Pour shrimp stock and let simmer on medium heat. Adjust seasonings to taste and toss dish with pappardelle pasta. Serve with a side of crispy bread and enjoy!
