Going boating with a basket full of delicious and fresh, seasonal food is one of my favorite summer pastimes. Luckily, I share this passion with my kitchen crew, John Murphy and Jeffrey Marquise, who are great company either sailing or fishing on those Mondays and Tuesdays when The Inn at Easton restaurant is closed. Being both chefs and foodies, our picnics tend to be simple but full of flavor. But a picnic on a boat demands some basic requirements: the food has to transport well, be consumed without making a mess, and not pose a health risk by being exposed to warm temperatures. Foods that transport well are items that are not delicate and do not need last-minute assembly. For example, any green-leaf lettuce with salad dressing wilts quickly under the best circumstances, which is why we choose a cob salad that can be made ahead of time. An antipasto plate also works well, prepared with olives, hard cheeses like Parmesan— a soft, creamy Brie wouldn’t survive under the intense sunshine— and spiced nuts. My advice is to pick dessert foods that can be eaten with your hands, like Jeff’s seasonal berry turnovers, instead of a pie or tart that would require plates and silverware. To minimize high-temperature risks to our picnics, we use a cooler with ice and shy away from mayonnaise-based dressings or egg items like deviled eggs or quiche. Instead we like bright, clean flavors like John’s ponzu dressing for the main event, a crab salad. Try our recipe suggestions but be adventurous; it’s high summer and many local farm products are at their peek ripeness. Tap the local farmers’ market to help create your next boater’s picnic.
Jumbo Lump Crab Salad with Udon Noodles
Andrew Evans is owner and chef of The Inn at Easton.
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