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Boiling down to the details

ultimate outdoor dream kitchen

Shortly after this party, the homeowner had his kitchen tested by another professional chef, Sean Dailey—proprietor of Falmouth-based Eat Your Heart Out Catering—whom he had consulted during the kitchen’s design phase. The Johnson and Wales-trained chef used every station to prepare gourmet offerings, from Cape Bay scallop pizza with béchamel sauce and duck salami, to butternut ginger bisque with toasted pistachio crème fraiche. He also prepared entrées like braised cider pork belly with sweet corn polenta, foraged wild mushrooms, and fried leeks, and Wagyu beef Tawny Port with crispy potato skins. The experience, he says, “was magnificent. There was so much counter space, and [the homeowner] thought of everything, from the water placement to the placement of refrigerator drawers.” Just as Myette has become a friend of his client, so too have Dailey and his wife. Dailey jokes that through his work and his friendships, “We’re invited to the best parties!”

And that is what this three-season kitchen is for: easily and graciously hosting groups large and small, with everyone gathered at the table under the pergola, with its nautical lights, cooling fans, and plenty of room for those who want to help in the kitchen. Afterwards, if it’s a small gathering and the skies are clear, the blue LED lights imbedded in the counters are switched off, the fire is stoked, and hanging chairs and daybeds are slung from the pergola rafters, so guests can lie back and gaze up at the stars—a cosmic ending for a happy human gathering.

A resident of Barnstable village, Laurel Kornhiser is a former Cape Cod HOME editor and a frequent contributor.

She is also an English professor at Quincy College.

Check out these awesome recipes courtesy of Chef Sean Dailey from Eat Your Heart Out Catering!

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