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Happy first day of summer! In Massachusetts, June, July and August are three of our most premier months for seafood — a time when a number of the Bay State’s notable chefs spice up their menus with favorite seasonal recipes. So, if you’re looking to dine out and experience the freshest local fare, veggies, and fruits, here’s a roundup of special ocean-inspired eats that many of our chefs are cooking up this summer.
To start, the Greater Boston area beckons a bevy of new culinary entrées. Jeremy Sewall, chef at Boston’s Island Creek Oyster Bar, is paying homage to his grandmother with Ethel “Babe” Sewall’s Lobster Roll. Babe’s lobster roll draws on a simple, traditional recipe, with pickles, mayo and a splash of lemon juice for added seasoning.
Island Creek Oyster Bar via Facebook
Grilled corn and seafood are, no doubt, some of summer’s most classic eats, and at Mare Oyster Bar, Chef Greg Jordan’s newest creation, Scallops over Grilled Corn and Fregola Salad, is perfectly timed. With fregola or cous cous, combined with red onion, and peppers, the flavors of the season concoct a simple meal that lets each of the ingredients shine through.
While swordfish generally boasts a very short season in the summer, the folks at Turners Fisheries make the most of the short season with their Harpooned Swordfish, which combines swordfish with citrusy juices and ginger, is known to deliver a real punch!
Credit: Turners Fisheries
North of Boston
Boston isn’t the only place that creative meals abound. North of the city in Salem, Capt’s Waterfront Grill Chef Dirk Isbrandtsen has added lobster to an old favorite, creating Lobsta Lobsta Pizza, which features sweet lobster meat with fresh cheddar cheese and truffle oil.
The Hawthorne Hotel’s Chef Steve Nelson has also whipped up a little something special of his own, Shrimp and Scallop Sophia, bringing shrimp and scallops together with spinach, garlic, asparagus, and Béarnaise sauce.
Hawthorne Hotel via Facebook
Also in Salem, New England Crab Cakes take on a new twist, thanks to Finz Chef Sarafino Keezer, who adds Tabasco, mustard and Worcestershire sauce to give the classic dish a little zing.
In Rockport, at Emerson Inn by the Sea, Chef Brian White’s newest culinary conception, Pan-seared Mustard Encrusted Scallops with Smoked Bacon, combines fresh New England flavors, which pair well with a variety of sides including seafood risotto or sautéed greens.
Cape Cod and Islands
The Cape and Islands have plenty of ocean water nearby, so it’s no surprise that local chefs are taking full advantage. At Cru on Nantucket, Chef Erin Zircher cooks up Local Littleneck Clams With Chorizo & Summer Corn, giving Massachusetts’ Portuguese heritage a nice nod.
Photo by Cru Restaurant
At Martha’s Vineyard Chowder Company, Massachusetts native Wilson Nagi serves Vineyard Fluke over Yukon Gold Mashed Potatoes and Vegetable Succotash, inspired by the island’s bounty, and featuring locally harvested vegetables.
Chef Florence Lowell has put a new spin on an old French favorite at The Naked Oyster in Hyannis, adding fresh fare from the sea along with Truro Vineyards white wine to create Naked Oyster Bouillabaisse.
In Provincetown, local ingredients and an international flair are the secret behind Chef Robbin Haas’s Towering Tuna Tempura, at The Pointe.
Central Massachusetts & Berkshires
At The Sole Proprietor in Worcester, Chefs Brian Flagg and Joseph Wong have mixed the best elements of New England and Japanese cuisine to concoct the Sesame Lobster Stir Fry, which comes with veggies in teriyaki sauce and linguine.
The Sole Proprietor
In Lenox, at Alta Restaurant and Wine Bar, Chef Benjamin Daire offers an Oven Roasted New England Cod, and adds a farm-to-table risotto, spinach and roasted tomatoes.
In Bernardston, Chef Brett Menke of The Farm Table at Kringle Candle uses native clams, local bacon and garlic cream to top his Wellfleet Clam and Bacon Pizza.
Hungry yet? Let us know which one of these culinary creations has your mouth watering in the comments! For on Massachusetts’ robust culinary tourism scene, click here.