The Coastal Feast

A raw bar on the sand, a shucking lesson from the growers, a crab-and-lobster boil, and a coastal wine flight poured to match each course. Permits, growers, tables, boil pots, and a sommelier are all lined up — the team shows up, learns to shuck, and settles in for a long feast as the light drops. No knives to source, no menu to negotiate, one invoice at the end.