Dear Friends,

After a soggy June and a temperate July, August has finally arrived (Fahrenheit and all) and I’m preparing for a delicious and long-awaited harvest of my garden tomatoes. In the meantime, we’ve enjoyed serving up mid-summer’s prime produce and had fun experimenting in the kitchen. Many of you, I hope, have tried our bacon-wrapped oysters and fried oyster sliders, but other recent specials have included squash blossoms stuffed with our crab and artichoke dip, zucchini and basil pancakes served alongside our market fish fillets, and for the shamelessly decadent …