ON THE TOWN
FOOD • DRINK • FUN
A Summertime Supper Party
Deciding on a menu for a summer- time supper party is easy when I conjure up those slow summer days
when the living is, well, easy. After a day on
the water or at the beach, the ideal summer
dinner party should be casual and use minimal
ingredients and pantry staples, whilst still
being incredibly nutrient dense and, of course,
With this seasonal menu, I encourage you
to visit one of the island’s farm markets on a
Saturday morning to buy your supplies. Eating
locally sourced produce is a flavour game-changer. You’ll never get the same sweet,
juicy experience of a farm fresh heirloom tomato if you buy the same
imported one from the grocery store. It comes down to flavour, cost
and reducing our environmental impact, something all of us should be
While you can get the majority of the ingredients for our summer-
time supper from local farm stands, the fresh fish can be sourced at
certain local grocery stores (Miles and Lindo’s are a good bet) or your
friendly neighbourhood fisherman.
I find the best summer dinners consist of
one lush plate rather than several courses
so I have four simple dishes. I don’t think
heirloom tomatoes need much so no recipe
follows, but slice them thickly and sprinkle
with Tucker’s Farm goat cheese, coarse sea salt
and chopped fresh basil.
Rockfish is plentiful in Bermuda during the
summer; it is delicate so pan-sear the fillets till
they are crisp and then pair them with grilled
Bermuda bananas and almonds. For delicious
crunchy greens, there is lemony green beans, a
summer favourite of mine and so delicious as a
leftover. For a little extra green, toss BermyFresh
greens and sprouts in leftover vinaigrette from the green beans with some
sunflower seeds and put on the table for guests to help themselves.
To round out the main course, we roast fingerling potatoes with
rosemary, sea salt and light olive oil until they are crispy and tender.
For a fresh and easy dessert, pass a large plate of cool fresh water-
melon slices (preferably Bermuda grown!) and serve with home-baked
cookies from the Farmer’s market or other local baker.
Pass the wine and enjoy!
WRITTEN BY SARAH WIGHT