A Cape Cod Classic: Baked Crab, Lobster and Artichoke Dip

A few years ago, Executive Chef Jeff White gave us his recipe for Baked Crab, Lobster and Artichoke Dip. Year after year, our Blog followers have made this recipe one of the most popular of all the hors d’oeuvre recipes found … Continue reading

Chef Kitty Morse’s Roasted Brussels Sprouts Appetizer

Our friend, Chef Kitty Morse is always looking for something unusual to serve to surprise her guests.  After visiting a restaurant in San Diego she discovered her new favorite appetizer, Roasted Brussels Sprouts.  The restaurant  Happy Hour featured these addictive … Continue reading

A Recipe from the Past – East Bay Lodge’s Oysters Moscow

Some of you of you who have had sand in your shoes for a while, long time Cape Codders and Osterville residents, will remember the East Bay Lodge.  The East Bay Lodge has been gone for almost 20 years.  It … Continue reading

Scallops & Jamon Iberico over Tarbais Bean Cream from Chef Gjoka

Oceania’s Senior Executive Chef  Alban Gjoka Here’s a recipe that’s great for company because it’s fabulous to look at – and we eat   with our eyes.       Scallops & Jamon Iberico over Tarbais Bean Cream                                                           Makes 10 … Continue reading

A Cooking Class at Sea

How about an Italian cooking class in French Polynesia?  These wonderful crostini are delicious, quick and easy to make. Chianti Crostini Rossi Ingredients: 3 slices country bread 2 tablespoons red wine vinegar 1 tablespoon caper juice 1 tablespoon capers 1/4 … Continue reading