RED BANK: TALKING SHORE FOOD HISTORY

schnitzspahn 1Author Karen Schnitzspahn brings her knowledge of local cuisine history to the Red bank Public Library tonight. (Photo by Rebecca Desfosse. Click to enlarge)

By JIM WILLIS

It’s a Friday afternoon sometime in the late 1880s. A guy walks into a saloon in Red Bank. Which saloon isn’t important, because Red Bank is crowded with watering holes, but let’s say it’s Frank Clausey’s tavern on West Front Street.

Now, there would be a list a mile long of differences between his happy hour experience and our modern day experience of ordering up a martini at the Downtown. But two worth noting, according to Little Silver author and historian Karen Schnitzspahn: the women and the oysters.

First off, there’d be no women – “or at least no proper women,” says Schnitzspahn. Second, there’d be way more oysters on the menu, and they’d be really local.

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