Northshore Magazine

179 togarashi. "Lately he has been adding sea beans, which taste like the ocean, bringing the whole plate full circle," Vanacore says. "With everything he adds, he is careful not to overwhelm, but rather heighten, the flavor of the fish." Pair it with a celery and gin cocktail for a tasty appetizer. Not surprisingly, seafood is a large part of the menu at Elm Square Oyster Co. And while the depth and breadth of the raw bar selection is something to behold, chef Michael Sherman really gets to display his chops in other deceptively simple dishes, like the jewel-like scallop ceviche, which employs a lemon purée and quinoa cooked two ways. Sherman says he thinks small plates are taking off because they allow large groups to enjoy a variety of flavors. "It also gives the guest the opportunity to taste the menu without the commitment of a tasting menu... and it's just fun," he adds. L'Andana in Burlington recently embraced the small plates move - ment with a total revamp of its bar area, adding a new menu, high-top tables, and custom-made wood stools. Not surprisingly, the small plates at this high-end Italian eatery CRABBIES SALT KITCHEN AND RUM BAR Chef/Owner Dave Gillis Makes 24 muffin halves for a total of 96 pieces HAYMAKER COCKTAIL SALT KITCHEN AND RUM BAR Makes 1 drink Left, Foreign Affairs chef Ryan McGovern prepares fresh fish crudo to be enjoyed with a celery and gin cocktail; above, Salt Kitchen and Rum Bar's Crabbies and Haymaker cocktail Ingredients: > 16 oz. can lump crab meat > 1/3 lb. butter, at room temperature > 1/2 c. mayonnaise > 8 jars Old English "sharp" cheese > 6 cloves garlic, minced > 1/2 bunch parsley, chopped > 1/2 cup Grana Padano cheese, grated > about 12 English muffins Ingredients: > 2 oz. Privateer Amber Rum > 1 oz. simple syrup > 1 slice grilled lemon, muddled > 2 chunks lemon, muddled (about 1/8 of a lemon, no rind) > 1/2 oz. dark molasses > Ginger beer Directions: Combine all ingredients and mix until smooth. Halve English muffins and split spread equally among the 24 halves—use more or less muffins as desired. Broil for 6-8 minutes, until golden. Cut each muffin into quarters and serve warm. Directions: Combine all ingredients except ginger beer in a cocktail shaker. Strain into a high-ball glass filled with fresh ice. Top with ginger beer and garnish with a lemon wheel. 1. 1. 2. 2. 3. 3. NOTE: This makes enough to feed a crowd, but these snacks can be frozen before cooking. No need to defrost—move them directly from the freezer to the broiler. R E C I P E S

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