Cast Iron Summer Veggies with Pan Sauce

Grilled Oysters with Corn Relish and Seasoned Bread Crumbs

Chef Eli’s Rhode Island Meets Sao Miguel Clam Chowder

Charred Summer Squash and Whole Eggplant with Herb Salad, Tahini Dressing and Grilled Bread

Connecticut Apple Cider Spritz

Six Penny Oyster Stew with Kelp Brown Butter

Maitake Mushrooms Au Poivre

Chicken with Pimento Grits and Tomato Brodo