We’ve always done a version of a kitchen clambake, usually served on a newspaper-covered picnic table. Last year I had an “aha” moment and started using enamelware serving trays, and bowls for the shells and butter— they look great and keep everything relatively neat. This picture is from @bonapetitmag — I don’t put andouille or shrimp in my clambake, just lobsters, steamers, mussels, and corn. These are the enamelware pieces I use.
Wishing everyone a happy Father’s Day!
Collection gold, silver and diamond ring
Eyelet-embellished intarsia merino wool turtleneck sweater
Mid-heel suede knee-high boots
Beirut 18-karat rose gold diamond ring
Camilla one-shoulder textured-organic cotton maxi dress
medium Trunk shoulder bag
Cotton-blend poplin top
Gold vermeil hoop earrings
Charlotte cotton-gabardine trench coat
Two-tone crepe blouse
Oversized silk-charmeuse shirt