Winter is a great time to grill seafood- we love to grill Island Creek Oysters
1) scrub the oysters
2) place on grill until they start to pop open, remove carefully from grill with tongs- keep level -do not tip or their juice will run out sides.
3) put on platter and pop lid ( top flat shell off)
4) top with seasoned compound butter and return to grill until butter bubbles. we usually eat right off grill- (do not burn yourself…)
Butter ideas- soft Vermont Butter & Cheese Creamery butter meyer lemon zest, squeeze of juice & aleppo pepper…
Starchefs shoot at Boarding House, Nantucket
Starchefs shoot at Boarding House, Nantucket
StarChefs- Antoinette Bruno, all around maven of all things delicious paid us a visit in June.
12 Federal Culinary Team
Seth with BoHo Chef-de-Cuisine, Stephen Marcaurelle & Pearl Chef-de-Cuisine, Liam Mackey
Angela and Seth Raynor’s Grilled Lobster Tails with Summer Herbed Butter Roasted Potatoes — Ming Tsai
Vermont Butter & Cheese Creamery at The Pearl-Boho Bash
Karen from Vermont Creamery- Butter & Cheese arrived on Island for our 20th Anniversary Bubble Bash with gorgeous cheeses, our favorite butter & hospitality direct from Vermont- the vintage room became the cheese cave- paired with Pol Roger- yes, please. Click on the photo to access the full line of these artisan cheeses & butters- we love using the creme fraiche to make tart dough…
Roadtrips and Events on our schedule
As Chef’s we get asked to donate to a lot of different causes, we are a small business and we do our best to support/give back as much as we are able. Last weekend we decided to donate proceeds from 100% of dessert sales & a special drink to the Red Cross. We will join our friend’s- Chef’s Ken Oringer, Ming Tsai, Tony Maws, Joanne Chang, Island Creek Oysters & more in doing this event tomorrow night in Boston to support the Red Cross and the various organizations helping those most impacted by the devastation of Sandy.
http://boston.grubstreet.com/2012/11/ken-oringer-sandy-fundraiser.html
To support this effort please click this link-
Lineage Anniversary Party- 2012
One of the greatest pleasure about being a chef is getting the chance to spend time with your peers, colleagues and friends. Unfortunately, when you live on an Island 30 miles out to sea, where everyone works intense hours in season those moments may not come as often as we wish. The winter is a different story. We traveled up to Lineage in Boston to celebrate help their anniversary with 10 lbs of fresh out of the harbor Nantucket bay scallops.
Jeremy and Lisa Sewall created Lineage Restaurant’s concept. They are a married couple with extensive culinary experience and deep New England roots. Located in the heart of Brookline’s Coolidge Corner, the restaurant takes its name from Jeremy’s own “Lineage.”
In 1705, when this muddy river hamlet of Boston became incorporated, Samuel Sewall (son of Judge Sewall of Salem Witch Trials fame) not only lent the community his services as the first Town Clerk, but also provided the use of his family’s “Brooklin” lands.
Fishing has also been a livelihood of the Sewall family throughout the generations. Cousin Mark Sewall continues the tradition aboard his boat Kelpa, sailing out of York Harbor daily to help supply Jeremy with some of the tastiest lobster in town.
Joining in the anniversary celebration were- Island Creek Oysters Team, Chef’s Jody Adams, Michael Schlow, William Kovel, Seth & Angela Raynor & friends. Chef-de-cuisine, Richard Morin and team were amazing hosts. Follow-up about the after party at Eastern Standard Kitchen to follow.