Here’s the Dish with Chef Michael Carlson of the Bellevue Tavern

7-9 South Main Street, Cape May Court House

609-463-1738 • bellevuetavern.com

Q&A

1. Where did you receive your training?
   On the job. Starting as a dishwasher at Marabella’s at 14. I recently celebrated 25 years at the Bellevue Tavern, 16 years as the head chef. I’ve had the opportunity to work and learn from a lot of amazing friends and co-workers.

2. Where do you get your inspiration when creating a new dish?
   Honestly, I just try to put things together and see if they work. It has been a trying year with COVID-19, so there is not too much room for experimentation. A good go-to is natural pairings.

3. What do you believe is the most important quality of a restaurant, and why?
   Consistency. People return for things they like, not just food but service and atmosphere. For the experience.

4. What is your go-to meal on your days off?
   I’m simple, my wife cooks on my day off or we do takeout; comfort food if she cooks or Chinese or Japanese if we do takeout.

5. What advice would you give to a new chef?
   Make mistakes and learn from them. Don’t be afraid to experiment. Don’t pay any attention to bad reviews, nine times out of 10, it wasn’t your fault. I strongly disagree with these sites and apps that allow immediate postings of reviews, a bad experience does not give you the “right” to trash a business or individual.

6. What is your favorite summer dish?
   Fresh local seafood and seasonal vegetables; scallops with squash and Jersey tomatoes. We live in a very food-rich region.

7. What do you enjoy most about cooking?
   I probably would say making people happy and having so many regulars. Regulars are the best thing to aspire for. We have many and all the server has to do is say, “It’s for … ,” and we know how they like it.

8. What is the hardest cooking technique you have mastered?
   I wouldn’t call it a technique but dealing with 40 separate personalities in a work week is something I think I have mastered. I consider many of our staff “family,” whether we get along or not.

9. Where do you find yourself most when you are not in the kitchen?
   29 East, a private club, it’s a good place to chill and relax. I enjoy the private gym among the other amenities.

10. What is the most needed cooking utensil for a kitchen, and why?
    A positive attitude; busy or slow, always put your best effort in. As far as utensils, you would be surprised at the ingenuity of kitchen workers.

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Salmon Baltimore

Pan seared in Old Bay seasoning and topped with jumbo lump crabmeat

Ingredients:

• 10-ounce salmon

• 4 ounces jumbo lump crabmeat

• 1 tablespoon clarified butter

• 1 teaspoon Old Bay seasoning

Directions:

Preheat oven to 500 degrees. Rub the Old Bay on top of the salmon. Cook salmon 10-12 minutes, depending on the thickness; should be firm to the touch when done (8-10 minutes for medium rare or medium). Sauté the crabmeat and butter on medium heat for approximately 2 minutes. Garnish with lemon wedge and parsley if desired. Enjoy!