*Online exclusive* This recipe might seem daunting, but if you spread out preparation over a couple of days, these incredibly delicious, crowd-pleasing buns will come together quickly and easily. If you don’t have access to good soft pork buns, a soft hamburger bun or crusty roll will do nearly as well.
*Online exclusive* These carrots are fragrant and tart, and would complement any sandwich or charcuterie platter.
*Online exclusive*A Japanese spice blend, Togarashi is an umami-packed powder that go on noodles, grilled meats, and even served atop avocado toast. Seriously, it goes with almost anything.
*Online exclusive* A creamier, livelier take on a spicy lunch condiment, this Kimchi mayo will become a household staple. Take it to the next level with some homemade Kimchi.
These pickled sea beans and chimichurri mignonette are a creative take on the classic accompaniment of lemon, grated horseradish, and shallot in red wine vinegar. Add a pinch of hot red pepper flakes to the sea beans and try them in a spicy Caesar.
During oyster hour, Chef Michael Smith offers this zesty, boozy accompaniment to Fortune Bay oysters, which are raised directly in front of the inn. The oyster bar also offers “all you can slurp” service, which explains why they shucked almost 35,000 this year.
Perfect for a cold night, these oysters are rich, savoury, and creamy, and sure to impress your guests.
Bright, fresh salsa is a perfect accompaniment to an oyster’s salty, sweet texture.
These oysters make an equally good hors d’oeuvre or taco.
Shepherd’s tacos is one of Mexico’s most popular street food. The pork is cooked on a spit; a method inspired by the Lebanese dish, shawarma. Here the pork cooks slowly on the stove.