Every evening around five o'clock, he uncorks several bottles for his guests to sip in a casual tasting, sharing his wide-ranging knowlege on the subject.
World class wines from France. Fresh oysters from Duxbury. Black bass caught off the coast of Nantucket. Superb salmon flown straight from Scotland. Fine cuts of lamb from Colorado. Black truffles ordered from Paris. All prepared and served by highly regarded chefs and sommeliers in an elegant Nantucket home on a lovely summer evening.
Weir fishing still endures as a sustainable practice, thanks to a few hardy Cape Cod fishermen.
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