EVENTIDE: Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack
Arlin Smith, Andrew Taylor, Mike Wiley, Sam Hiersteiner
Ten Speed Press
June 2, 2020
$30/Hardcover
ISBN-13: 978-1984856326
ARLIN SMITH
Owner and general manager Arlin Smith hails from Buffalo, New York, and holds a degree from the Culinary Institute of America. Early in his career, his appreciation for all things hospitality drew him out of the kitchen. He has since led Big Tree’s front of house teams and spearheaded the melding of function and design in establishing each of the Big Tree Hospitality restaurants. He has become something of an authority on hospitality and has spoken on the subject in podcasts, on panels, and to many print journalists. Arlin leads by example in his commitment to instilling a spirit of generosity in the company’s staff by managing all of Big Tree Hospitality’s philanthropic efforts.
ANDREW TAYLOR
Big Tree Hospitality chef-owner Andrew Taylor’s appreciation for the history of New England’s food grew out of an affinity for fishing and foraging. He is a James Beard Award–winning chef and father of four who has become adept at culinary improvisation, crafting innovative cuisine out of the most seasonal ingredients Maine provides. When he isn’t stomping through the woods searching for matsutakes or reviewing the company’s financials, Andrew can be found cooking alongside his team. He is constantly looking toward the future and leading the company in new and exciting directions.
MIKE WILEY
Big Tree Hospitality owner Mike Wiley is a James Beard Award–winning chef. His inquisitive nature carried him through a six-year stint in academia, and ultimately left him with a masters in rhetoric and a determination to get back in the kitchen. His tireless curiosity has since led him to become the company’s resident culinary nerd and an authority on sustainable sourcing and fermentation. Mike’s intellectual approach to culinary work keeps him close to menu development on a daily basis, as well as mentoring and training new chefs.
Sam Hiersteiner
Sam Hiersteiner is a food writer whose work has appeared in the Boston Globe, First We Feast, Eater, Lucky Peach, Huffington Post, Art of Eating, and other publications. He lives in Boston with his wife, Jacqueline, and two children, Caroline and Rowan.
Eventide restaurant has long been known for its next-level seafood: using only the highest-quality Maine ingredients to reinterpret classic New England cuisine seen in fish shacks, oyster bars, and clambakes. The result is a mash-up so uniquely personal, modern, and crazy delicious; the only way anyone could re-create it is, well, with the recipes inside this cookbook.
The chefs share all the secrets for the dishes (Brown Butter Lobster Roll, included!) that make their James Beard Award–winning restaurant so insanely popular and craveable. Here are recipes for crudos (aka “New England sushi”), modern shack fare (such as Fried Oyster Buns and Halibut Tail Bo Ssam), and every flavor-bomb from the restaurant pantry (Maitake XO Sauce, Caramelized Crab, Smoked Shellfish, and so much more), as well as pies, ice cream sandwiches, and tiki-inspired cocktails.
Photographed step-by-step instructions illustrate how to shuck or break down six varieties of shellfish and whole fish. There’s even a chapter dedicated to the modern clambake, brimming with mussels, lobster, smoked sausage, and more. Whether you’re looking to serve your first raw fish platter, shuck a dozen oysters at home, host a clambake in the wilderness, or make some good old-fashioned Down East comfort food (clam chowder and blueberry pie, anyone?), Eventide has you covered.