Chef’s Dish
As the weather warms up on Long Beach Island, NJ, Chef James “Jimmy” Frostick invited Coastal Living LBI into the kitchen to serve up some of his insights on coastal food trends for summer 2026.
(On July 11th Frostick will be bringing a one-of-a-kind dining experience to Birdy’s Café and Artisan Market located in Harvey Cedars, NJ. His thoughtfully curated 5 course tasting menu will be inspired by the best ingredients of the season.)
Q. What trends do you see happening on the food scene for LBI this summer?
A. I would say as far as trends go, it’s fresh and flavorful. It’s all about what ingredients you can get locally. Locally sourced and the freshest you can get. The best produce. The best seafood. All my scallops I’ll be preparing today are from Cassidy’s Fish Market in Barnegat Light, NJ. I also discovered this web site called Harvest Drop located in Windsor NJ. They get all their food, their produce from local farms. And they make deliveries at home.
Q. So sustainability is important for you and the people you cook for?
A. Knowing where your food comes from, yes,100%. If people don’t know where their food comes from, how can they feel comfortable eating it? My goal is to make everyone feel comfortable while they are dining.
Q. Since you rely on locally sourced ingredients, do you find it affects your menu planning?
A. Absolutely. That’s why every single menu I put together is dependent on the seasons. Seasons change. You must make your menu make sense. Take herbs. Right now, I’m using pea tendrils because they are in season. You don’t want to use something just because it looks nice. You’re not making the food taste better.
Q. What old school dishes are diners asking you to prepare?
A. Sea food. Steak. Everyone likes steak. But when I get hit with that, I then go and do some research. How can I best pair certain vegetables with the protein. I’m not going to give you the typical pasta dishes or a steak house. With me, you’re getting something different.
Q. What are your diners looking for after they finish a meal?
A. Something simple, not too fancy. For instance, last week I made raspberry mousse in puff pastry cups with Chantilly cream on top. So simple and it makes you feel so good. When it comes to food, stop overthinking. Just have fun with the last course of the night.
Q. Do you have a specialty?
A. You don’t ever ask a cook that! Seriously my specialty is putting a special twist on someone’s favorite meal. If I am going to cook for someone, I always ask them what they want to eat right now. If they say sea food or steak, well I know there are different things you can pair with them and I am going to go out of my way to choose things that will suit their preferences. I will always do my best to give you what you want.
Q. In today’s economy expenses add up. Has this had an influence on what you choose for your menu selections?
A. Unfortunately yes. That’s just how everything is in the world right now.
Q. Some background please on how you got your start working as a professional chef.
A. For college I attended Johnson & Wales University in Rhode Island. After college I moved to Atlanta and started working at Lazy Betty, a 5-star restaurant. I discovered I like fine dining. Two years later I moved back to New Jersey. I wanted to bring back that fine dining experience and give people that perspective on food. I don’t want people to just eat my food. I want them to say; hey how did you do that? I like to talk to people and let them know what goes on behind the scenes, giving them a little background story to go with their meal. I always tell people to ask me any question they want.
Q. Is being a chef a pressure cooker job?
A. Oh 100%.
Q. What is the difference for you between cooking in a commercial kitchen and cooking as a personal chef in someone’s home?
A. When I’m in someone’s house, it’s someone’s home and it has a personality. You can feel comfortable while I’m cooking for you. It’s all about making it fun for the client. The people I have assisting me, the wait staff, we all interact with the guests and we all have fun.
Q. Anything else you would like us to know?
A. Yes. First, the upcoming dinner we are having here at Birdy’s Market and Café on July 11th will be about 50 to 60 people. We are going to be doing a 5-course tasting menu that will focus on seasonal produce. We will pay attention to allergies and food restrictions as best we can, but you must let us know ahead of time.
Second, when you are feeding guests, feedback is very important. I will be out there circulating with guests as much as I can making sure they like things. But I am adamant that people be honest with me. If it doesn’t taste good, tell me what I can do to make it better.
Q. Are we allowed to ask what you’ll be having for dinner tonight when you go home?
A. Probably Chinese food. I won’t make it, but good Chinese food that’s simple, a soup, rice, that’s comfort food for me.
On July 11th Frostick brings a thoughtfully curated, one of a kind, 5 course tasting menu to Birdy’s Café and Artisan Market located in Harvey Cedars, NJ.
Tickets are $125 per person, plus tax. A limited number of tickets are available at birdyslbi.com
Images: Marjorie Amon
Contact Information
Jimmy Frostick
Email: ji***********@***il.com
Instagram: @Jimmycooksfood
Birdy’s Café and Artisan Market
7801 Long Beach Blvd, Harvey Cedars, NJ 08008
Phone: 609-661-1586
Email: in**@*******bi.com
Instagram: @birdyscafemarket
For a taste of the season try Jimmy’s Seared Scallops with Grilled Corn