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Roll into summer…
Summer is here. The sun gave us the longest day of the year yesterday marking the official start to summer. But here, in New Jersey, you’d never know the sun existed. It’s grey and rainy - kind of like springtime in London. I touched down in NYC a few days ago, leaving behind some pretty beautiful British weather and stepped off the tarmac to a blanket of grey skies. The irony of the whole thing is almost laughable. I spent 5 months without my passport in a grey and cloudy London and the moment I get my passport back, the sun shined high in London town. Now, as I take my passport out to see the world again, it seems the cloudy skies and rainy afternoons follow me like a dark shadow. I’m beginning to think it might be me?
Rainy days at the beach mean rainy vibe cocktails and, my personal favorite food for any weather, lobster rolls. Because this week is all about family time, I’m bringing you a short, sweet and savory version of this weeks newsletter. Expect the summer newsletter editions to be more like snippets as I’ll be private cheffing, traveling, cooking on sailboats and bringing you along for the ride, but of course.
This weekend, I’m throwing a baby sprinkle for my sister. She’s onto baby number 3 so instead of a shower, it’s called a sprinkle. So sprinkle it is and sprinkle it will be - sprinkling rain and lobster, that is. Because my sister’s favorite food when she’s visiting home is lobster - she lives in a landlocked part of the US - I’ve decided that the main attraction must be lobster rolls. But instead of naming them lobster rolls, they’ll be re-named lobster swaddles for this event.
But first, it’s time to kick off the weekend with a recipe for a dark and stormy and the ever so classic, lobster roll. I hope you enjoy a dark and stormy and a lobster roll, wherever you may be, rain or shine.
Lobster rolls & dark and stormy
Serves 4-6
Ingredients
400g of lobster
1 stalk of celery, roughly chopped
Juice of 1/2 lemon
3 table spoons of mayonnaise
Salt and pepper to taste
Brioche buns for serving
Roughly chop your lobster, making sure to keep your lobster in mostly larger pieces. Add to a bowl your lemon juice, chopped celery, mayonnaise, and salt and pepper to taste. Taste and season as needed. Add your pieces of lobster and coat with the mayonnaise dressing. If you are toasting your buns, toast and fill with your lobster salad. Serve your lobster rolls whole or cut in half to make mini lobster rolls.
Dark and stormy
Makes 1 dark and stormy
Ingredients
Lime - juice and wedges for garnish
Dark rum such as Goslings
Ginger beer such as Goslings
Ice for serving
Fill your glasses of choice with ice. Pour over 2 oz goslings ginger beer and squeeze in the juice of 1 lime wedge. Top off with Goslings ginger beer and a slice of lime as garnish.
*For an alcohol free version, pour goslings ginger beer over ice with lime juice and enjoy!
Until next time at a standing reservation…
With love & snacks,
Paige
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Need a happy moment?
It’s the first watermelon of the season! As I cut opened the watermelon, my nephew screamed for joy. I’ve never seen someone or something so excited for a fruit in their entire lives. This was truly one of those moments when you look at kids of all ages and think, how special their innocence and excitement for life is. From the moment I’ve opened this watermelon, he’s eaten bowls and bowls every day…5 days later and the watermelon is gone. I’m sure he’ll be just as excited for when we open the next one. Stay tuned.