“From the beginning, it was my job to figure out which restaurants were going to be in the book,” Smith says of choosing which 50 shore restaurants would be featured. She needed to come up with some criteria to help narrow down the list.
Her first criteria was that the restaurant needed to be in a town that touched the ocean, which helped narrow it down. “I started with the ones that I knew, the ones that I go to,” Smith says.
She recalls that not every restaurant said yes. Some did not want to reveal their recipes, while others simply did not know what to expect.
“We were really going for that Jersey fresh theme,” Smith says. “We wanted them to use New Jersey sourced fish and produce as much as possible.”
Smith wanted people to know that New Jersey is more than just boardwalk food. “We have an amazing resource at our fingertips.”
To learn more and to order “Jersey Shore Cookbook,” click here.