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!
Chunky large hoops
High neck sweater in double face Shetland cashmere
Wrap skirt in wool felt
Coat in double face cashmere
Crew neck sweater in double face shetland wool and cashmere
Knot ring made of vermeil