Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack

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Product Details
$30.00  $27.90
Ten Speed Press
Publish Date
7.6 X 9.2 X 0.9 inches | 2.15 pounds

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About the Author
Arlin Smith is general manager/co-owner and Andrew Taylor and Mike Wiley are the chefs/co-owners at Eventide in Portland, Maine. They also are co-owners of Eventide at Fenway Park in Boston, Massachusetts, as well as Honey Paw and Hugo's in Portland, Maine. Sam Hiersteiner is a Boston-based food writer whose work has appeared in the Boston Globe, Lucky Peach, First We Feast, HuffPost, Art of Eating, and many other publications.
"For over a decade, my family has planned vacations around visits to Eventide in Portland, which is a full six-hour drive from our house. The menu feels like it was designed expressly for us, from their insane oyster selection and simple pickled vegetable salads, all the way to their indulgent brown butter lobster and crab rolls. You can only imagine the collective joyous shriek in our house when we found out we could have a little Eventide-inspired Maine magic in our own kitchen all year round. Thank you Arlin, Andrew, and Mike, this book is destined to be well-used and well-loved."--Jenny Rosenstrach, New York Times bestselling author of Dinner: A Love Story

"From the moment Eventide opened in 2012, it clarified a dream we'd all nurtured without quite realizing it: a longing for a place where the crowd was salty, the smack of the sea was ever-present, and every morsel of food reminded you why you'd been making a beeline for the ocean since childhood. It was the seafood shack that showed you why seafood shacks mattered. What a gift to have that Eventide magic poured into a book. Now the world is your shack."--Rowan Jacobsen, author of A Geography of Oysters

"Eventide (the restaurant and the cookbook!) is what happens when three Maine-loving friends with the just the right mix of talent, heart, and moxie put passionate vision in front of practical know-how and commit to figuring out any kinks along the way. Arlin, Andrew, and Mike's delicious risky business created a framework for contemporary New England seafood shack fare. The recipes in their gorgeous cookbook offer the perfect blueprint for bringing their Maine seacoast magic home."--Mindy Fox, food writer and bestselling cookbook co-author of Antoni in the Kitchen

"In an ode to Maine and the bounty from cold New England waters, Eventide takes the classic comforts found in favorite clam shack dishes and elevates them to a whole new modern, dreamy, and delicious world. From simple to celebratory, the outrageously gorgeous crudos, clambakes, and cocktails will inspire, while the sauces alone will become new staples in your own kitchen. Go shuck, slurp, sip, and enjoy!"--Erin French, chef/owner of The Lost Kitchen