I had the distinct pleasure of selecting and profiling three culinary brights for Plate Magazine's inaugural "Chefs to Watch" list:
>> Ann Redding and Matt Danzer of Uncle Boons in NYC, where I've spent many an evening sending my mouth on a delicious roller coaster ride across fiery banana blossom salads, grilled baby octopus with nam prik talay and rotisserie chicken with green mango salad.
>> Emily Crawford of The Corson Building and The London Plane in Seattle, two beautiful restaurants that I'd live in, if I could, just so as to have Crawford's lovely and clever Pacific Northwest-meets-Middle Eastern/Indian/Nordic dishes every day.
>> Jonathan Wu of Fung Tu (NYC), a thoughtful, measured talent serving some of the country's most imaginative and personal modern Chinese dishes.
Read about 'em, make their recipes, and go to their restaurants. DO IT!
Why pay a visit to Wellfleet, Mass?
After a day of dunes and surf on the Atlantic-side beaches, you can gather oysters, clams and scallops on the shores of the bay (all you need is a permit and a pail)...
...and eat them with Cocchi Rosso or Carpano Antico spritzes (if you hit Main Street Wine & Gourmet in Orleans on the way to town, that is).
You can cook beachside fantasy feasts with stunning local seafood and produce procured from Hatch's (special shout-outs to the monkfish, squid, scallops, clams and albacore, plus the homemade ice pops from the outdoor produce stand)...
...or just eat damn-near-perfect fried scallops from Mac's on the Pier (also home to a solid lobster salad roll) every day.
You can rent bikes from Idle Times Bike Shop, have local-fish tacos down the street at Sunbird food truck, and then cruise along Ocean View Drive...
...or sling a tote with a pair of scissors over your handlebars and pilfer these beauties from the bay side's wildflower-lined inland roads.
You can start the day with oat-chia-flax muesli and hemp milk, made with oh-so-healthy ingredients procured from the Orleans Whole Food Store (which also stocks freshly milled organic flour and excellent Kimball Brook Farm organic cream from Vermont)...
...and end it with a little somethin' like this:
And while you're waiting for your flight from the Hyannis Airport, you can walk across the parking lot to Pain D'Avignon and drown your departure-induced sorrows in fat, garlic-marinated picholine olives and an arugula-fig jam tartine.
*Edible Cape Cod has a thorough list of other resources for shopping, cooking and feasting throughout The Cape