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.