FOOD FOR THOUGHT
Cru serves up the definitive Nantucket cookbook!
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​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.

​– Lunch Day 2: I was so excited to go back to CRU because Anel and I had been there a few years ago and were obsessed with both the lobster roll and the vibe in general. It’s on the water with a great view of the boats and everyone in it is simultaneously chic and casual. It was slightly too chilly to eat outside, but that’s an option there too for summertime.

Already dreaming of next year’s Nantucket Wine & Food Festival! Thanks to the great shout out in Goodspeed Magazine Nantucket Wine Whales piece by @megnolanvr. Honored to be in such great company! Click on the image below to read the article: 

Ingredients
2 oz Zubrowka Bison Grass Vodka
1 oz fresh cucumber puree
.75 oz fresh lemon juice
.75 oz sesame simple syrup*
1 lemon balm leaf

*Sesame simple syrup is made by toasting sesame seeds until golden brown then added to equal parts sugar and hot water. Strain to remove all seeds before serving.

Instructions
Slap lemon balm to release essence. Add cucumber puree, lemon and sesame syrup to cocktail shaker. Add vodka and shake vigorously. Strain into a coupe glass and garnish with fresh cucumber.
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Courtesy of Cru, Nantucket

Join us for a PINK brunch like no other
​Because EVERYONE looks better through ROSÉ colored glasses
 
Toasting another SHUCKING AMAZING Nantucket Wine Festival weekend in true CRU style.
A la carte brunch, reservations recommended [email protected]