Eventide - by Arlin Smith & Andrew Taylor & Mike Wiley & Sam Hiersteiner (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Turn your kitchen into your own personal seafood shack and oyster bar with 120 recipes from the James Beard Award-winning restaurant that personifies the allure of Maine"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Turn your kitchen into your own personal seafood shack and oyster bar with 120 recipes from the James Beard Award-winning restaurant that personifies the allure of Maine.</b> <p/><b>"This book is destined to be well-used and well-loved."--Jenny Rosenstrach, <i>New York Times </i>bestselling author of <i>Dinner: A Love Story</i></b> <p/>From one of the best restaurants in Maine comes a cookbook for easy entertaining and endless coastal-inspired cooking. Built on the pristine ingredients of southern Maine, including the world's best shellfish, Eventide restaurant is renowned for bringing this bounty to the table with a thoughtfully rooted yet experimental and improvisational style of cooking and hospitality. The result is modernized lobster shack and oyster bar fare with distinct additions from Maine's classic down east cooking style. Whether you live by the coast or not, you'll love these 120 recipes, including: <p/> <b>-</b> Eventide's famed Brown Butter Lobster Roll on a Bao Bun<br> <b>-</b> Oysters with Kimchi Ice<br> <b>-</b> Tuna Tartare with Ramen Crackers<br> <b>-</b> Family-Style Maine Clambake (with instructions for cooking in your home or in the wilderness)<br> <b>-</b> Tempura Smelts with Spicy Tzatziki <br> <b>-</b> New England Clam Chowder with Homemade Saltines<br> <b>-</b> Smoked Shellfish<br> <b>-</b> Honey-Roasted Peanut Butter Ice Cream Sandwiches <p/>Beautiful photo tours of the breathtaking wilds of southern Maine bring this incredible collection to life. Also included are guides to properly buying and preparing seafood and shellfish for unexpectedly easy crudo spreads and raw bar dishes. Through recipes, profiles of local food makers, stories of Maine's foodways and of the seafood that makes the New England coastline so iconic, <i>Eventide</i> is a tribute to the region and an indispensable resource.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"For over a decade, my family has planned vacations around visits to Eventide in Portland, which is a full six-hour drive from our house. The menu feels like it was designed expressly for us, from their insane oyster selection and simple pickled vegetable salads, all the way to their indulgent brown butter lobster and crab rolls. You can only imagine the collective joyous shriek in our house when we found out we could have a little Eventide-inspired Maine magic in our own kitchen all year round. Thank you Arlin, Andrew, and Mike, this book is destined to be well-used and well-loved."<b>--Jenny Rosenstrach, <i>New York Times</i> bestselling author of <i>Dinner: A Love Story</i><br> </b><br>"From the moment Eventide opened in 2012, it clarified a dream we'd all nurtured without quite realizing it: a longing for a place where the crowd was salty, the smack of the sea was ever-present, and every morsel of food reminded you why you'd been making a beeline for the ocean since childhood. It was the seafood shack that showed you why seafood shacks mattered. What a gift to have that Eventide magic poured into a book. Now the world is your shack."<b>--Rowan Jacobsen, author of <i>A Geography of Oysters<br></i></b><br>"<i>Eventide</i> (the restaurant and the cookbook!) is what happens when three Maine-loving friends with the just the right mix of talent, heart, and moxie put passionate vision in front of practical know-how and commit to figuring out any kinks along the way. Arlin, Andrew, and Mike's delicious risky business created a framework for contemporary New England seafood shack fare. The recipes in their gorgeous cookbook offer the perfect blueprint for bringing their Maine seacoast magic home."<b>--Mindy Fox, food writer and bestselling cookbook co-author of <i>Antoni in the Kitchen</i> <p/></b>"In an ode to Maine and the bounty from cold New England waters, <i>Eventide</i> takes the classic comforts found in favorite clam shack dishes and elevates them to a whole new modern, dreamy, and delicious world. From simple to celebratory, the outrageously gorgeous crudos, clambakes, and cocktails will inspire, while the sauces alone will become new staples in your own kitchen. Go shuck, slurp, sip, and enjoy!"<b>--Erin French, chef/owner of The Lost Kitchen</b><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Arlin Smith</b> is general manager/co-owner and <b>Andrew Taylor</b> and <b>Mike Wiley</b> are the chefs/co-owners at Eventide in Portland, Maine. They also are co-owners of Eventide at Fenway Park in Boston, Massachusetts, as well as Honey Paw and Hugo's in Portland, Maine. <b></b><br/><b></b><br/><b>Sam Hiersteiner </b>is a Boston-based food writer whose work has appeared in the <i>Boston Globe, Lucky Peach, First We Feast, HuffPost, Art of Eating</i>, and many other publications.
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