Famous Chefs Get Nostalgic About Summer Foods
THEN: "My mother had nine kids so every day was at the beach no matter what, and she made the most amazing tuna fish sandwiches with sliced Vlassic pickles, pickle juice, Cains mayonnaise and white breadSunbeam."
NOW: "I love lobsters, steamed with lemon and extra-virgin olive oil. There's another dish my friend makes up in Gloucester: Idaho potatoes peeled and parboiled, then cooked in a cast iron skillet. Once they're golden brown, she'll put Parmesan cheese on them. We have lobster fest up there."
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