Grist for the Mill
Sitting down to write this Grist (at the last minute, as usual), I got to thinking about this issue as well as previous ones of edible CAPE COD. If we ever find ourselves saying, “I think this might be my favorite issue,” clearly it would be a case of recency bias. That’s because with each issue, we read the stories from our talented contributors, re-read them, research and write some ourselves, do some refining, pore over hundreds of photographs, and read them all again. By the time we upload the files to the printer, we feel as if we’ve gotten to know the stories and their subjects intimately.
In this issue, we got to experience firsthand the distinctive flavors and welcoming atmosphere of a traditional Brazilian churrasco, or barbecue. In “Embracing Cape Cod’s ‘Alma’” Michele Cross shares a personal story of a fateful day – while on a three-year work assignment in Brazil – that led her and her husband, David Minnick, to create and host their own churrasco back home on Cape Cod. The leisurely pace, the collective warmth of gathered friends and family, and the array of flavors make a Brazilian churrasco a dining experience to emulate back at home.
Sometimes, grown-ups would do well to follow the lead of a nine-year-old. Andrea Pyenson met with junior chef, Adrian Oomer, and family to learn how Oomer creates weekly summer menus to raise funds to help fight homelessness on Cape Cod in “Cooking with Compassion”. He’s getting A-list support within the hospitality industry from the likes of Chef Michael Ceraldi, who hosted a fundraiser alongside Oomer at his Wellfleet restaurant last year. Another event featuring Oomer is slated for this July at Truro Vineyards.
There are many dates to look forward to throughout the calendar year. For the seafood lover, November first stands out. That is the opening day of bay scallop season, the all-too-fleeting window of opportunity to enjoy a true treasure of the sea. At Scallop Bay Shellfish Company’s Pocasset hatchery, Dr. Dan Ward, Jeff Lang, and their team of scientists and fishermen are working to extend the availability by building a marketplace for farm-raised bay scallops. We learned what it takes in “Scallop Bay Shellfish Company: Hatching a Market in Pocasset”.
The sea certainly does offer many treasures, and Michelle Koch sat with Matt and Sam Gray of Great Marsh Farm to learn more about their farm and how, using the power of the sun, they extract their special brand of sea salt from Great Marsh in West Barnstable in “Salty Days”.
Another husband-and-wife team, Chef Mick and Charlotte Formichella, have been hard at work creating a remarkable dining experience at LUNE. Vanessa Stewart’s visit to their Dennis Port eatery had her gushing about the exceptional dining experience this earnest pair and their vibrant staff have created in “LUNE: Shining Bright in Dennis Port”.
Jeni Wheeler chats with Red River BBQ’s Jeremiah Reardon, who shares his tasty potato salad and coleslaw recipes just in time for the summer grilling season. Also, John Carafoli is back with a number of colorful dishes in “Cooking with Carafoli: Cooking with Color” to create a feast for the eyes as well as the stomach.
There’s so much packed into this issue. It runs the gamut of people and passions we come across on the Cape. Life-long Cape Codders, “washashores” and seasonal residents all have compelling stories to tell, and we’re just thrilled to share them with you. This could be our favorite…nope, not going to say it.
Here’s to a pleasant, safe, and long summer season,
Larry
