FOODS TO MAKE FOR A PERFECT DAY ON THE WATER
Making lunch for a day on a boat requires thinking beyond taste. Like, is the food easy to transport? Does it need refrigeration? Will it be a complete disaster if the water is rocky and it spills? Chef Erin Zircher, the co-owner of Cru Oyster Bar Nantucket, has considered these problems for years while preparing perfect meals for on-deck dining. So when she was writing her new cookbook, Cru Oyster Bar Nantucket Cookbook: Savoring Four Seasons of the Good Life, the chef dedicated an entire section for out-on-the-water recipes.
When it comes to serving fresh shellfish, we don’t trust anyone but the experts. That’s why we went straight to the team at CRU in Nantucket for pro tips on how to set up a raw bar at home. The restaurant is Nantucket’s premiere oyster spot, known for it’s expansive and unmatched raw bar selection. According to CRU’s new cookbook (out May 21st), raw bar basics are a delicious balancing act between shellfish and sauce. Scroll down to discover CRU’s tips on exactly how to set up a raw bar at home for your next party, and shuck with confidence.