Our HOTT Crew is in Ptown this weekend, and how do we entertain weekend guests? Below is a typical menu for when we host friends in Provincetown. Recipes for the different courses are at the end of the post. We hope you'll try these with your friends this summer!
Above - Katama Oysters from Martha's Vineyard (left) and South Bay Blonde Oysters from Duxbury, MA
Our HOTT Crew adores entertaining in Provincetown. And nothing sets a more relaxing mood for our guests than ample platters of fresh Massachusetts oysters! The clean, voluptuous taste of the Katamas and the meaty and briny South Bay Blondes pair amazingly well with a deeply chilled Sauterne Coutet wine (pictured below). We first discovered South Bay Blonde's at Harvard Gardens in Boston!
Above: Sauterne Coutet (left) and Vinho Tinto (right) from Portugal
The sweetness of a deeply chilled Sauterne Coutet is perfect with our Massachusetts oysters and the Vinho Tinto (Kevin at The Abbey in Cambridge told us about this wine!) is a spectacular pairing with our Fettuccine with Shrimp, Sherry Tomatoes and Basil (below).
Above: Our legendary Fettuccine with Shrimp, Cherry Tomatoes and Basil.
When GB and FT prepare to host an evening with the HOTT Crew and friends they like to serve dinner on the heirloom picnic table on their spacious deck to take advantage of the spectacular harbor views and gentle summer evening breezes. They always serve this pasta cold to create a summery atmosphere. The marriage of al dente fettuccine with sautéed wild shrimp and seasoned tomatoes is heavenly!
We enjoy a Vesper Martini after dinner, and what goes better with the hints of orange in a Vesper than an Aperol and Citrus Granita! The ice cold granular dessert is a perfect way to end a meal, and the perfect way to begin an evening!
Our recipes are on our next post. Click HERE to view them!
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The Hotties on the T Team