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Superstar chef Chris Cosentino involves West Marin

Nick’s Cove restaurant and cottages on the sting of Tomales Bay in Marshall combines distinctive components that for 92 years have made it a beloved vacation spot for a snapshot of nautical historical past, a seafood-dominant menu, a cocktail on the mahogany bar or a stroll across the bayside property.

Chris Cosentino provides his distinctive fashion to barbecued oysters at Nick’s Cove in West Marin. Marc Fiorito/Gamma 9 Pictures

Till now, the multi-phase revitalization mission that was accomplished late final yr and entailed renovating and refreshing the 12 authentic rustic-meets-luxury cottages and a eating room facelift that features new tables, chairs, fixtures, dishes, bar tiles and paint didn’t incorporate the culinary program.

Final week, Nick’s Cove and its new managing associate Palm Home Hospitality (San Francisco’s Palm Home and the Dorian, and Flamingo Resort & Spa in Santa Rosa) introduced they’re partnering with celeb chef Chris Cosentino to ship a renewed eating expertise.

Chef Cosentino, a tv character recognized for his Bravo community “High Chef Masters” win and appearances as a competitor, host and choose on a number of different actuality tv cooking reveals, has come on board to spearhead a simplified however cultivated menu that highlights his Rhode Island roots.

Tomales Bay clam chowder is obtainable two methods — dairy-free Rhode Island-style with a transparent broth, and conventional creamy Boston fashion — and Nick’s Cove favorites comparable to garlic butter barbecued Hog Island oysters stay on the menu.

Cosentino smokes domestically caught black cod over Sonoma pinot noir barrel shavings and blends it right into a dip served with fried saltines, giving the smoked bluefish New England authentic the West Coast remedy, and a basic lobster roll will get an non-obligatory uplift with sea urchin aioli.

Nduja baked oysters tie into Cosentino’s declare to be the primary chef to introduce nduja (spreadable salami) to the USA at his charcuterie store Boccalone in San Francisco’s Ferry Constructing. The nine-year-old vacation spot for Tasty Salted Pig Elements closed in 2017 and was an offshoot of Cosentino’s former San Francisco eating places Incanto and Cockscomb, each of which introduced him acclaim as an entire nose-to-tail, or offal, chef.

The Captain Thurston’s burger made with Stemple Creek Ranch beef and swiped with cocktail and tartar sauces is known as after Cosentino’s grandfather, who was a picket boat builder in Rhode Island. Step and it up and have it served California Gold Rush “Hangtown Fry” fashion by including a fried oyster and egg.

Natural comfortable serve is from Straus Household Creamery and is available in a glass fishbowl or taiyaki fish-shaped cone with toppings. Different desserts embrace native strawberry shortcake and a s’mores tart.

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