Seaside
CAPE COD, MASSACHUSETTS | SEPTEMBER 2023
Right on the razor’s edge between summer and fall, Cape Cod is in full splendor. The fireworks of the Forth of July are a distant memory, replaced by hydrangeas bursting in vibrant shades against the whitewashed sides of clapboard houses. On a sultry, sunny day right at the end of the season, we welcomed a wonderful group of guests from across the US to the water’s edge at Wequassett Resort for a Supper we won’t soon forget.
We started the afternoon on the patio with American Harvest Vodka cocktails before heading down to the edge of the water for Supper by Chef James Hackney, busting with seasonal splendor and delicious details, like grilled American Lamb wrapped in local kelp and pasta fiori made in a full wheel of parmesan cheese. Paired with wine from Rodney Strong and a final dram from Virginia Distillery, Supper faded into a spectacular sunset on the water as we celebrated the fading season. The crowd around the table chattered with good conversation, their sun tans yet to pale but the dog days of summer behind them, able to relax into the moment and let the warm glow linger just a little longer, like the tang of salt on skin after a day at the beach.
WELCOME
We kicked off the afternoon with seaside views from the Wequassett patio and summery Local Harvest cocktails made with lime, cucumber, basil, and American Harvest Vodka. The fresh flavors did a lot to beat the heat, and were perfect with the seafood appetizers served to start the meal.
A MENU BY JAMES HACKNEY
Chef James Hackney originally hails from Leicestershire, England, but after extensive travel, he has made his home on the Cape for over ten years. In that time, he’s transformed the culinary program at Wequassett into a destination dining experience worthy of its seaside views. Chef James pulls his inspiration from the seafood and seasonal produce of the Cape; this summer Supper was a chance for him to show off a bit with the bounty of New England in September.
MENU
WELCOME
Octopus on the Coals lemon, oregano, chorizo crema, smoke
Swordfish Tacos caviar, smoked almond, sea mist
Oyster lychee, hamachi, finger lime
Cocktail: American Harvest Vodka Local Harvest
AMUSE
Grilled Kelp Wrapped American Lamb Loin charred eggplant pickle, figs
FIRST
Mediterranean Salad marinated heirloom tomatoes, grilled peaches, mint, arugula, prosciutto
Focaccia with Libellula Extra Virgin Olive Oil
Wine: 2021 Rodney Strong Vineyards California Chardonnay
SECOND
Pasta Fiori foraged mushroom brodo, garden herbs, parmesan, lemon
Wine: 2021 Davis Bynum Russian River Valley Pinot Noir
MAIN
Scallop Stuffed Split Roasted Lobster seaweed butter, vadouvan spice
Grilled Summer Salad grilled summer squash, roasted corn, bacon, butter beans
Wine: 2021 Davis Bynum River West Russian River Valley Chardonnay
DESSERT
Upside Down Plum Cake cardamom, pistachio, lavender honey yogurt
Cocktail: Virginia Distillery Courage & Conviction Cuvee Cask
WINE PAIRINGS
We paired the meal with wines from Rodney Strong and Davis Bynum, showing off some California sunshine with two different Chardonnays that highlighted the delicate sweetness of Chef James’s buttery seafood. Alongside umami-filled pasta with foraged mushrooms and parmesan, we sipped a 2021 Davis Bynum Russian River Valley Pinot Noir.
NIGHTCAP
The plum notes in the wine-barrel aged Virginia Distillery Courage & Conviction Cuvee Cask single malt whiskey paired perfectly with Chef James’s Upside Down Plum Cake for dessert.
SECRET LOCATION: WEQUASSETT RESORT
“Wequassett” comes from the Wampanoag language, meaning “crescent on the water.” The name is perfectly fitting for the resort set on the curve of sand splits on the sparkling waters of Cape Cod. The property’s two pools, golf courses, and seasonal gardens welcome guests with a beautiful backdrop, while the staff’s outstanding hospitality completes the experience. We had an amazing seaside getaway and can’t wait to return!
