A civil structural engineer, Gary Goerss is busy each day getting his construction projects on Gwynn’s Island open and operating. But when it’s time to eat and making plans what to prepare, this gourmet chef takes over. This bachelor not only knows how to build, he also knows how to cook. “I love to eat and I enjoy cooking.”
Gary is a native of Buffalo, New York. With his father’s work as an aerospace engineer, the family moved several times. “He had to be where the planes were being built.” During this time, Gary learned to cook from his mother. “I was sort of a homemaker as I loved helping her to cook.”
His mother taught him well and Gary responded well. Knowing it’s healthier eating, Gary cooks full meals for himself, “not every day but often. I love leftovers.” Also, he said, “I do love cooking for guests. I have a passion for making scrambled eggs and am constantly trying to create new methods. Experimenting with recipes is a lot of fun.”
Gary’s newest cooking talent is knowing how to improvise. With the majority of household items in storage since moving to Mathews from Richmond, Gary brought out the old hand beater to mix up a batter. When it came to making a cherry pie, no pie pans were available so he used an oblong Pyrex dish producing a square slice of pie. A great idea.
Two years after purchasing his property, Gary had a plan for it. Construction began in 2022 for a future Airbnb-style rental property with fantastic views of Milford Haven. He hopes that one of his two complexes will be completed by this summer.
Gary has been thinking about what extras to offer and food is one of them. “Possibly special private dinners with visiting chefs on occasion. I have a son-in-law who is an executive chef. Then possibly hosting open house weekly for locals to gather and share beer and wine and conversation. But only if we are not booked with out-of-town guests. Guests can book a room or a whole house as needed.”
Then there is the idea of having a class in building your own kayak.
Gary always talks about his project with the term “we.” Asked who is we? He replied, “It includes all of the people working here and my board of directors who are my pride and joy and amazing young women of the world, my three daughters, Teresa, Allison and Karley. I will run ideas by them. They have one vote each but I remind them as owner I have four votes.”
PICCADILLO
1 lb. hamburger
1 green pepper
1 large onion
Several cloves of garlic
Salt and pepper to suit
½ c. raisins
1/3 c. green olives
28 oz. can petite diced tomatoes
Capers (optional)
Black beans
Yellow rice
Sauté the onion, green pepper and garlic and then add the beef until all is cooked. Add tomatoes and brisk simmer for about an hour plus or minus. Add the raisins and olives and cook for about half an hour more. Yellow rice turns out perfect when cooked for 20 minutes so factor that into the hunger schedule. “Some people like the piccadillo served in the center of plate with the rice and beans on the side. Then they take a little from each pile on the same fork since it’s all going to the same place. I like mine in a big healthy pile,” he said.
CHERRY PIE LOAF
21 oz. cherry pie filling (try to get the name brand over store brand)
One 13” round Pet pie crust (refrigerated not frozen)
Sugar
Cinnamon powder
In a 5x9x3-inch deep rectangular glass casserole dish, place a 13-inch round premade Pet pie crust (round plug in a square hole); try to get the center points of each close. Let the flaps of the crust hang over the outside edge, pour in the can of cherry pie filling, use a child cheater spatula to get the can cleaned out. Fold the flaps over the cherry filling and be creative with flap arrangement but always leave an open crevice in the middle. Place small slivers of salted butter on the top and bigger pieces along the edge of crust and glass. This will melt down to the bottom and crisp up the pie dough. Generously sprinkle white or raw sugar and a heaping amount of cinnamon powder to taste. Cook for about 45 to 60 minutes. Serve with ice cream or your favorite topping. Serves about 5 people, “except I consider it serving one: me,” Gary said.
CHOCOLATE CUPCAKES
Betty Crocker devil’s food cake mix
3 large eggs
1 c. milk
1 stick melted butter
I use a Betty Crocker cake mix; however, I use milk versus water and melted butter over vegetable oil. Makes a big difference in taste and texture, plus 3 eggs and the cake mix. Also, I whip the batter hard and fast so it gets a lot of air trapped inside. This makes the cupcake fluffier. Bake at 350 degrees for about 18 minutes but oven temps vary. Recipe works for large or small cupcakes though I tend to do smaller since most of them go to the kids next door. Wait about 10 minutes before icing with Duncan Hines creamy milk chocolate frosting. I find it best to hold the frosting knife steady while turning the cupcake around the blade. Nice trick for a faster cupcake: use half a scoop of batter in any glass or ceramic coffee cup. Place in microwave for 30 to 40 seconds and, wow! You have hot cupcake waiting for a scoop of ice cream!
I consider a cupcake only as a frosting delivery system.
CHICKEN MUENSTER
Chicken breasts or boneless thighs, 2 to 3 pounds
1 can chicken broth or bouillon cubes
Breading mix (House of Autry)
Olive or vegetable oil
Large package of fresh mushrooms
1 package of sliced muenster cheese
The original family recipe called for chicken breasts but I prefer boneless thighs. I also prefer to cut chicken into quarters for maximum breading surface. Dip the chicken in an egg wash and then coat with a seasoned breading mix and salt and pepper. Gently fry in a large pan using olive oil deep enough to submerge the chicken halfway. It’s ok to stop frying before the chicken is fully cooked since it will be baking in oven for final cooking. Arrange the chicken in a glass pie dish (salt and pepper) and add a half cup of chicken broth, about 8 sliced button cap mushrooms on top and in between the chicken, and cover entire pan with muenster cheese slices. Cook for 30 minutes on 350°F. I usually make enough to fill 2 pie dishes.