Winter dreams of summertime…


waiting for the oysters to pop, then remove with out losing the liquor & slide knife under top to remove- add butter and finish grilling

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…DSC_0573 IMG_0263

Oysters with Compound Butter

Oysters with Compound Butter

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Starchefs shoot at Boarding House, Nantucket

StarChefs- Antoinette Bruno, all around maven of all things delicious paid us a visit in June.

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12 Federal Culinary Team

12 Federal Culinary Team

Seth with BoHo Chef-de-Cuisine, Stephen Marcaurelle & Pearl Chef-de-Cuisine, Liam Mackey

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Angela and Seth Raynor’s Grilled Lobster Tails with Summer Herbed Butter Roasted Potatoes — Ming Tsai

Grilled Lobster Tails

Angela and Seth Raynor’s Grilled Lobster Tails with Summer Herbed Butter Roasted Potatoes — Ming Tsai.

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Vermont Butter & Cheese Creamery at The Pearl-Boho Bash

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…

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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.

To support this effort please click this link-

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Summer one bite at a time…

One of my favorite sayings from Jack Kornfield‘s Buddha’s Little Instruction Book

When you eat, drink or travel
be where you are or you may miss most of your life…

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When you live on an Island and you actually work while others vacation, you develop an odd relationship with summertime. Some summers add up to three perfect days off at the beach- one for each month we are open, magical dinners on the deck at my mom’s house or Provence style lunches with family and true friends, this life-style makes a few hours away from our restaurants seem like a weeks vacation- minus the schlepping, travel and painful re-entry to reality. Breakfast in the backyard with your husband, excited after 4hours sleep to get a call from your daughter in London at 6am to hear about a fashion shoot, a snack after service with your son to share his stories from work at the golf club, 20 minutes at the beach or an hour or two sitting at the Galley, a late night glass of rose with friends- you get the drift- we are busy- not normal busy, 3 seasonal restaurants, 70 staff members, long wait lists, technology challenges, organized chaos and the dance of lunch, brunch and dinner services- the kind of 5 ring circus busy. This life style primes you to value each moment. Be present, cook as much as you are able, eat and drink with the seasons- family and friends who never question why you miss birthdays, weddings, phone calls or emails that come during ‘the season’. You strive to live in the moment, with an open heart to guide your dreams, those you teach-will always teach you more than they ever learn. Summertime is magical, our summer friends live the rest of the year with their hearts and souls aching for the Island. We love September and October- it is the long shadow of the summer, sense of space widens without the volume of visitors, we seemingly create and navigate less drama, rushed shared moments become relaxed hours surfing followed by sunset dinners at the beach, conversations abandoned in June resume,

the Island is strangely more beautiful than ever,

we are all more gracious to and grateful for each other.

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