Maybe it was the historically heinous winter—the crushing effect of being surrounded by sidewalk igloos and mountain-sized snow farms. Or maybe the local dining scene just wants to glory in the agricultural abundance of this time of year. Whatever the reason, there’s definitely something in the air this summer—a carpe diem, enjoy-every-moment-because-this-weather-might-not-last exhilaration reflected in the diversity of dining events. From seafood pop-ups to Tiki classes and al fresco farm dining, make this summer the only season to remember.
A staggering 60,000 oysters will be served on the half shell at the Island Creek Oyster Festival, but this bivalve benefit is about much more than its juicy, briny namesakes. Started in 2008 on Duxbury Beach, the bash raised more than half a million to support sustainable aquaculture projects in Haiti and Zanzibar, among other nonprofit efforts, but went on hiatus four years ago. Now it’s back in a new home: the Lawn on D in Fort Point next to the Boston Convention and Exhibition Center. On Sept. 19 from 3:30 to 8:30 p.m., 3,000 people will flock to stations manned by 35 chefs from across the country on the sprawling green space dotted with interactive sculptures, like illuminated swings that change colors as they sway—a very different setting from the dunes of Duxbury Beach. Island Creek Oysters president Chris Sherman says his challenge is to adapt “the Island Creek brand, which is associated with the beach and Duxbury, to an urban experience.” To that end, he’s partnering with food trucks, bringing in three live bands and talking with the ICA about potential arts happenings, so attendees will have plenty to do between bites. Tickets for the summer sendoff go on sale on July 1—and given the popularity of past installments and the newsmaking return, this culinary Coachella could sell out quick.
$75 at islandcreekfoundation.org
DIY Department
Rather throw your own bivalve bash at home? You can buy oysters at many local markets or order packs of 50, 100 or 200 fresh from Island Creek. Once you’ve (carefully!) shucked those suckers, try topping them off with this recipe from Island Creek Oyster Bar chef/owner Jeremy Sewall.
Cilantro Mignonette
– 1/2 cup rice wine vinegar
– 1/2 cup white wine
– 2 teaspoons finely diced Fresno peppers
– 1 tablespoon minced cilantro
Combine all ingredients and serve chilled with oysters.
With one of the loveliest views on the Cambridge side of the Charles, ArtBar in the Royal Sonesta Hotel offers special themes every night of the week on its patio during the warmer months. Fridays feature a boatload of everyone’s favorite crustacean, including chef Brian Dandro’s twin lobster specials, lobster corn dogs, lobster rolls, lobster lettuce wraps and lobster pot pie.
artbarcambridge.com
Every summer, Arlington’s Tryst develops a split personality, transforming into a pop-up for part of the week. Past iterations focused on fried chicken and BBQ, and now through September, Tryst is morphing into T’s Clam Shack Sundays through Wednesdays, serving up chef/owner Paul Turano’s spin on seaside favorites such as fried Ipswich clams, softshell crabs and steamers.
trystrestaurant.com
Seize the Summer
Celebrate the season with these spectacular dining events.
By Linh Tran Brincat | Photo Credit: ArtBar: Leise Jones | May 29, 2015
Maybe it was the historically heinous winter—the crushing effect of being surrounded by sidewalk igloos and mountain-sized snow farms. Or maybe the local dining scene just wants to glory in the agricultural abundance of this time of year. Whatever the reason, there’s definitely something in the air this summer—a carpe diem, enjoy-every-moment-because-this-weather-might-not-last exhilaration reflected in the diversity of dining events. From seafood pop-ups to Tiki classes and al fresco farm dining, make this summer the only season to remember.
Island Creek Oyster Festival
A staggering 60,000 oysters will be served on the half shell at the Island Creek Oyster Festival, but this bivalve benefit is about much more than its juicy, briny namesakes. Started in 2008 on Duxbury Beach, the bash raised more than half a million to support sustainable aquaculture projects in Haiti and Zanzibar, among other nonprofit efforts, but went on hiatus four years ago. Now it’s back in a new home: the Lawn on D in Fort Point next to the Boston Convention and Exhibition Center. On Sept. 19 from 3:30 to 8:30 p.m., 3,000 people will flock to stations manned by 35 chefs from across the country on the sprawling green space dotted with interactive sculptures, like illuminated swings that change colors as they sway—a very different setting from the dunes of Duxbury Beach. Island Creek Oysters president Chris Sherman says his challenge is to adapt “the Island Creek brand, which is associated with the beach and Duxbury, to an urban experience.” To that end, he’s partnering with food trucks, bringing in three live bands and talking with the ICA about potential arts happenings, so attendees will have plenty to do between bites. Tickets for the summer sendoff go on sale on July 1—and given the popularity of past installments and the newsmaking return, this culinary Coachella could sell out quick.
$75 at islandcreekfoundation.org
DIY Department
Rather throw your own bivalve bash at home? You can buy oysters at many local markets or order packs of 50, 100 or 200 fresh from Island Creek. Once you’ve (carefully!) shucked those suckers, try topping them off with this recipe from Island Creek Oyster Bar chef/owner Jeremy Sewall.
Cilantro Mignonette
– 1/2 cup rice wine vinegar
– 1/2 cup white wine
– 2 teaspoons finely diced Fresno peppers
– 1 tablespoon minced cilantro
Combine all ingredients and serve chilled with oysters.
ArtBar’s Lobster Fest Fridays
With one of the loveliest views on the Cambridge side of the Charles, ArtBar in the Royal Sonesta Hotel offers special themes every night of the week on its patio during the warmer months. Fridays feature a boatload of everyone’s favorite crustacean, including chef Brian Dandro’s twin lobster specials, lobster corn dogs, lobster rolls, lobster lettuce wraps and lobster pot pie.
artbarcambridge.com
T’s Clam Shack Pop-up
Every summer, Arlington’s Tryst develops a split personality, transforming into a pop-up for part of the week. Past iterations focused on fried chicken and BBQ, and now through September, Tryst is morphing into T’s Clam Shack Sundays through Wednesdays, serving up chef/owner Paul Turano’s spin on seaside favorites such as fried Ipswich clams, softshell crabs and steamers.
trystrestaurant.com
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