We’re pleased to have Russell in the Kitchen again to create another fabulous dish from one of the Cape’s most landed fish: monkfish. Often called the “poor man’s lobster,” monkfish is prized for its firm, sweet meat and incredible versatility in the kitchen. Landed fresh by Chatham Harvesters’ local fishermen, this Cape favorite shines in bold, flavorful preparations while remaining sustainably sourced and deeply rooted in our coastal heritage. It’s a true example of how fre

On a cold winter night, lobster mac and cheese feels like the ultimate act of comfort and welcome, wrapping you in warmth from the very first bite. The creamy sherry-infused cheese-laden sauce clings to every curve of pasta, while tender pieces of sweet lobster add a touch of indulgence that feels both special and deeply satisfying. Steam rises from the bowl, carrying rich, buttery aromas that instantly make the room feel cozier, as if the meal itself is inviting you to slow

TAUTOG ALMONDINE But first a story about tautog and the days of cement blocks... Tautog, a fish that tastes like heaven and fights like...

At the 3rd Annual Chatham Harvesters SeaFest , Chef Gavin Smith —widely known as The Food Minded Fellow —brought his passion for...

Not long ago, our awesome Co-op manager got creative in the kitchen with a little help from the ocean. Inspired by the meaty texture of...