FOOD
The plump oyster is always a crowd pleasing favourite and the oyster bar is often crowded with an admiring gaggle of viewers watching a master shuck oysters with ease and skill. Learn how to shuck yourself.
Non-alcoholic alternatives to two of your favourite tipples.
The sweetness of strawberries and red clover combined with the almond-y, honey flavor of meadowsweet flowers and the aromatics of meadowsweet seeds make for a delicious shrub.
Everyone can enjoy these refreshing bottles. Big on taste and full of unusual flavour they are perfect on balmy summer days. Keeping hydrated just got a whole lot more fun!
The original ceviche has a citrus flavour as it is made with limes. I have recently moved to Baja California, where mangoes are in abundance during the months of June, July and August so we have used those here. The combination of mango and lemon adds a delicious sweet and sour touch to the ceviche.
CSL has got you covered this season. Put a Mediterranean spin or go classic with your next barbeque. It’s fuss-free and fun!
Barbacoa is one of the most traditional and evocative meals of my childhood as it always meant a celebration! Often a whole sheep or goat would be used, but here we have gone for beef brisket.
Summertime means grazing, quick meals and taking food outside. So we found snacks from the healthy to the gourmet, quick breakfast ideas and a just-add pasta sauce that’ll have you eating well in no time.
Having spent all my summers on the water, I find the clambake one of the most all-American staples of summer. This mini version is a substantial hors d’oeuvre that could also serve as a first course. A small metal sand pail holds one whole cooked crayfish and two cooked, shelled crayfish tails, a salt-baked baby potato, and fresh baby corn.
I am very fortunate to have summered on Nantucket since high school. One of the things the island is known for is Nantucket Bay scallops, and the beaches along the sound are covered with their beautiful shells. Those shells—and their myriad natural shades of yellow, orange, and red—were the inspiration for this hors d’oeuvre.
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