Food and Beverage
5 Ways to Savor Fresh-Grilled Summer Seafood
Last Updated on July 20, 2024 by Daily News Staff
(Family Features) Keep the grill cooking all summer long with a family favorite, seafood, and satisfy taste buds with fresh flavors hot off the grates. While some people assume seafood is challenging to cook, it can actually be an easy meal for home chefs of all skill levels.
To ensure your cookout is an unrivaled success, start with seafood that brings superior taste to the table. From crustaceans to a wide selection of unique-tasting oysters and sea scallops, mussels and clams, Maine Seafood offers something for all seafood lovers.
With a coastline that stretches 3,478 miles along the cold, clean North Atlantic, the state is home to a diversity of both wild-caught and farmed species.
Get inspired by these Maine Seafood grilling tips, sure to elevate your at-home seafood experience with the state’s superior taste and quality:
Littleneck Clams
Heat grill to medium-high heat then place littleneck clams directly on grill grates or in a single layer on a large baking pan. After 5-7 minutes on the grill, clams will begin to open. Without spilling juice, carefully place clams on a serving platter. Serve with melted butter or in pasta. Discard clams that don’t open.
Oysters
Place oysters cupped sides down directly on grill heated to medium-high. Cover the grill and cook until oysters open and meat is opaque and cooked through, about 5 minutes for smaller oysters and 8-10 minutes for larger ones. Place on a serving platter, remove top shells and run a sharp knife along insides of bottom shells to detach oysters. Top with garlic butter and serve with lemon.
Salmon
Heat grill to medium-high heat. Pat salmon dry; brush with olive oil and top with seasonings. Place salmon skin side down on grill grates and cook 6-8 minutes, or until meat turns opaque. You can also try a grill-safe cedar plank to infuse added flavor.
Haddock
Heat grill to medium-high heat. Pat haddock – flaky white fish that’s sweet and delicate – dry and brush with olive oil. Wrap fillets in aluminum foil with herbs and seasonings; completely seal with seam sides facing upward. Grill 8-10 minutes, or until meat turns opaque.
Lobster Tail
For a delicious twist this summer, enjoy these tender, tasty Grilled Lobster Tacos with vinegar slaw and cilantro lime crema.
For easy, delicious recipe inspiration and to order seafood straight to your door, visit SeafoodfromMaine.com.
Grilled Maine Lobster Tacos
Total time: 25 minutes
Servings: 8
Vinegar Slaw:
- 2/3 cup apple cider vinegar
- 1 teaspoon celery seeds
- 2/3 cup white sugar
- 1 cup water
- 1/2 small head green cabbage, shredded or cut thinly (approximately 8 cups)
Cilantro Lime Crema:
- 1/2 cup sour cream
- fresh cilantro leaves, chopped
- 1/2 cup mayonnaise
- 4 teaspoons fresh lime juice
- 1 lime, zest only, minced
- 1/2 teaspoon minced garlic
- kosher salt, plus additional to taste, divided
- freshly ground black pepper, to taste
Lobster Tacos:
- Extra-virgin olive oil
- 4 large (4-6 ounces each) Maine Lobster tails, defrosted
- 4 tablespoons unsalted butter, melted
- salt, to taste
- pepper, to taste
- 8 small flour tortillas
- pico de gallo
- 1 lime, cut into wedges for serving
- To make vinegar slaw: In small saucepan over medium heat, heat apple cider vinegar, celery seeds, sugar and water; stir until sugar dissolves. In large bowl, pour mixture over cabbage; cover and refrigerate.
- To make cilantro lime crema: In blender, blend sour cream, cilantro, mayonnaise, lime juice, lime zest and garlic. Season with salt and pepper, to taste; refrigerate.
- To make lobster tacos: Preheat grill to medium-high heat.
- Brush grill grates with oil to prevent sticking. Using kitchen shears, cut lobster shells in half lengthwise. Place skewer through meat to prevent curling during cooking.
- Brush lobster meat with melted butter and season with salt and pepper.
- Grill lobster tails meat side down 5 minutes then flip.
- Brush meat again with butter and cook 5 minutes, or until opaque throughout. Cook to 140 F internal temperature.
- Remove meat from shells and cut into bite-sized chunks or leave whole, if desired.
- Place tortillas on grill 30-60 seconds per side, or until warmed and slightly brown.
- Add drained slaw to tortillas. Top with lobster meat, pico de gallo and cilantro sauce. Serve with lime wedges.
SOURCE:
Maine Seafood
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
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recipes
Easy, Elegant Charcuterie Boards for Effortless Holiday Hosting
Create stunning charcuterie boards with sommelier-approved wine pairings for stress-free holiday hosting. Get 3 easy recipes featuring prosciutto, genoa salame, and capocollo with perfect cheese and wine matches.
Last Updated on December 19, 2025 by Daily News Staff
Easy, Elegant Charcuterie Boards for Effortless Holiday Hosting
(Family Features) When holiday occasions call for you to don your hosting cap, skip complicated appetizers and hors d’oeuvres to instead serve sustainable charcuterie with sommelier-approved wine pairings. After all, simplicity can still equal premium flavor with the right meats, cheeses and libations. It doesn’t take a hosting expert or pairing professional to create a spread that’s as memorable as it is delicious. Charcuterie boards made with just a few ingredients can start the festivities on a high note by wowing loved ones with your pairing prowess. Amaze your guests (and even yourself) by starting with heritage breed pork in small-batch artisanal production from Niman Ranch, whose independent family farmers and ranchers raise all animals with no antibiotics or added hormones ever. Their commitment to humane practices and sustainability leads to the exceptional flavor and tenderness your crowd craves and can taste in every bite. Match the selection of meats – like prosciutto, genoa salame or capocollo in these recipes – with complementary cheeses and accents such as crostini, olives or even thyme-infused honey for an extra special touch. Finally, find the perfect bottle of wine for each board to round out a palate-pleasing spread that suits each guest’s preferred pairing profile. With flavor, sustainability and a personal touch, charcuterie can bring holiday occasions to life for you and your loved ones. Visit NimanRanch.com to find more seasonal inspiration and charcuterie solutions.
Prosciutto, Sottocenere and Aligote
- Niman Ranch Prosciutto
- Firm cheese, such as Sottocenere
- Toasted crostini
- Aligote wine
Genoa Salame, Vintage Grand Ewe and Syrah
- Niman Ranch Genoa Salame
- Aged, firm sheep’s cheese, such as Vintage Grand Ewe
- Olives
- Syrah wine
Capocollo, Aged Cheddar, Thyme Honey and Txakoli
- Niman Ranch Capocollo
- Aged sharp cheddar cheese
- Thyme-infused honey
- Txakoli wine
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Community
Culver’s Thank You Farmers® Project Hits $8 Million Donation Milestone
Culver’s Thank You Farmers Project surpasses $8M in donations since 2013, including a record $1.5M raised in 2025 for agriculture’s future.
Young wheat plant field on golden sunset landscape background. Green grain crop in agriculture farm. Rye harvest cereal backdrop
Culver’s Thank You Farmers® Project Hits $8 Million Donation Milestone
Culver’s has always worn its Midwest roots proudly—right down to the farm-fresh ingredients behind its ButterBurgers and Fresh Frozen Custard. This week, the restaurant brand shared a milestone that reinforces that connection in a big way: Culver’s Thank You Farmers® Project has officially surpassed $8 million in total donations since launching in 2013. Even more impressive, 2025 marked a record year, with more than $1.5 million raised to support the future of agriculture through education, advocacy, and community-based partnerships.A 12-year commitment to the people behind the food
When Culver’s started the Thank You Farmers Project, the mission was simple: support farmers and strengthen agricultural education so the next generation can continue feeding communities for decades to come. Twelve years later, that mission has grown into a nationwide effort powered by local restaurants, community partners, and everyday guests. As Alison Demmer, Culver’s senior public relations manager, put it: behind every meal served is a network of hardworking farmers. The Thank You Farmers Project is Culver’s way of turning gratitude into action—by investing in the people and programs that keep agriculture strong.How guests and communities helped raise $1.5 million in 2025
The Thank You Farmers Project is fueled by participation—donations at the register, local fundraising, and limited-time initiatives that make it easy for guests to contribute while enjoying the Culver’s experience. Here are some of the standout efforts from 2025:- Green and Gold: Culver’s donated $1 for each rental and digital purchase of the movie Green and Gold, totaling $100,000 donated to three agricultural organizations.
- To Farmers with Love Contest: Guests nominated farmers and ranchers for recognition, with five winnersreceiving a $500 cash prize, a VIP Tim McGraw concert experience at the Field of Dreams, plus Culver’s gift cards and swag.
- Scoops of Thanks Day (11th annual): Guests donated more than $170,000, receiving a single scoop of Fresh Frozen Custard in exchange for a $1 donation supporting local FFA chapters and other agricultural education organizations.
- Concretes for a Cause: Culver’s raised more than $570,000 by donating $1 from each Concrete Mixer soldsystemwide over a five-day period—supporting local hunger relief initiatives.
- Culver’s FFA Ambassadors: Guests nominated standout FFA members to represent Culver’s as ambassadors. Ten ambassadors earned up to $2,500 for their local chapters to fund learning experiences through agriculture advocacy events in partnership with Culver’s.
Culver’s Thank You Farmers Project has officially passed $8 million in total donations since the program began in 2013.
Why this milestone matters beyond the number
An $8 million milestone is worth celebrating—but the bigger story is what it represents: a long-term investment in agricultural education and sustainability, backed by a brand with more than 1,000 family-owned and operated restaurants across 26 states. Programs like this help ensure:- Students have access to hands-on agricultural learning opportunities
- Local FFA chapters and education organizations can expand their impact
- Communities stay connected to the real people behind the food supply
- Future farmers and ranchers feel seen, supported, and valued
How to get involved
Culver’s is encouraging guests and community members to learn more, donate, or participate in upcoming initiatives tied to the Thank You Farmers Project. To explore the program and find ways to support it, visit: https://www.culvers.com/about-culvers/thank-you-farmers-projectFAQ: Culver’s Thank You Farmers Project
About Culver’s
For more than 40 years, Culver’s has served cooked-to-order meals made with farm-fresh ingredients and delivered with a signature commitment to friendly service. The brand’s menu is best known for the ButterBurger (made with fresh, never-frozen beef) and Fresh Frozen Custard, including its popular Flavor of the Day program. With more than 1,000 restaurants in 26 states, Culver’s continues to grow while staying rooted in small-town Midwestern values—and the Thank You Farmers Project is one of the clearest examples of that commitment in action.High Demand Marks “Veggies for Veterans” Event Amid SNAP DelaysLink: https://stmdailynews.com/high-demand-marks-veggies-for-veterans-event-amid-snap-delays/
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Food
Chef Swap at the Beach Christmas Special Hits Cooking Channel Dec. 20 — and You Can Taste It in Myrtle Beach
Chef Swap at the Beach returns with a Christmas Special on Dec. 20 on Cooking Channel. Plus, Myrtle Beach’s new Chef Swap Chef’s Table Pass lets visitors dine at featured restaurants across the Grand Strand.
A “Chef Swap at The Beach” Christmas Special will air December 20 on the Cooking Channel. The cast includes L-R: Jamie Daskalis, Jason Trinh, Johanna Wilson Jones, Mason Zeglen, Dylan Foster, Jess Sagun, Gabriel Hernandez. The holiday-themed episode was filmed at the International Culinary Institute of Myrtle Beach. In addition, the new Chef Swap Chef’s Table Pass dining trail allows fans to engage with the featured restaurants and chefs when in Myrtle Beach. Credit: Visit Myrtle Beach
Chef Swap at the Beach Christmas Special Hits Cooking Channel Dec. 20 — and You Can Taste It in Myrtle Beach
If you’ve ever watched a cooking competition and thought, I need to eat that, Myrtle Beach is making it easy to turn screen-time cravings into real-life reservations. On Dec. 20, the Cooking Channel will air a festive new episode of “Chef Swap at The Beach” — a Christmas Special that brings back familiar chefs from past seasons for a holiday-themed cooking competition. And for anyone planning a trip (or looking for a reason to), the show’s newest extension makes the experience even more tangible: the Chef Swap Chef’s Table Pass, a free digital dining trail that connects fans directly to the restaurants featured across the series.A holiday episode built on community (and a little friendly pressure)
The Christmas Special follows the established “Chef Swap” format: chefs step outside their own kitchens and comfort zones, then race to create themed dishes under tight time constraints. The twist is the season. Filmed at the International Culinary Institute of Myrtle Beach, the special leans into holiday energy with seasonal elements and a charitable component — while still spotlighting what the series does best: collaboration, creativity, and the relationships that make the Myrtle Beach food scene feel like a community. As Stuart Butler, President of Visit Myrtle Beach, put it, the series has become “a meaningful way to showcase the talent of the Myrtle Beach area’s culinary community to a national audience,” reflecting “the relationships and sense of community that exist across the Grand Strand.”Why the International Culinary Institute matters
The setting isn’t just a backdrop. The International Culinary Institute of Myrtle Beach plays a real role in the region’s dining identity — serving as a training ground for aspiring chefs and hospitality pros, and helping feed the local restaurant ecosystem with new talent. In other words: Myrtle Beach’s culinary growth isn’t accidental. It’s being built, taught, and refined — and this special gives viewers a look at that foundation.The Chef Swap Chef’s Table Pass: from TV episode to dining itinerary
Here’s the part that makes this more than a one-night watch. Restaurants featured throughout multiple seasons of “Chef Swap at The Beach” are now included in the Chef Swap Chef’s Table Pass, a self-guided dining trail that visitors can use while exploring the Grand Strand. When you sign up for the free digital pass, you unlock a mobile “passport” to participating restaurants, including:- Special offers
- Insights into the show’s signature dishes
- A curated way to experience restaurants from every season, year-round
Myrtle Beach: more than 60 miles of oceanfront
Yes, Myrtle Beach has 60 miles of beautiful oceanfront — but the story Visit Myrtle Beach is telling here is bigger than sand and surf. Known as the Grand Strand, Myrtle Beach is made up of 14 unique communities along South Carolina’s northeast coast. Visitors come for the classic vacation staples — entertainment, family attractions, shopping, and world-class golf — but increasingly, they’re also coming hungry. Fresh coastal Carolina cuisine isn’t a side note anymore. It’s part of the main event.Mark your calendar (and maybe your restaurant list)
If you’re looking for a holiday watch that’s equal parts competition and community, set a reminder for Dec. 20 on the Cooking Channel. And if you want to take it one step further, the Chef Swap Chef’s Table Pass gives you a ready-made reason to plan a winter escape — one plate at a time. Learn more about Myrtle Beach tourism: visitmyrtlebeach.com Explore the Chef’s Table Pass: ChefSwap.com- Visit Myrtle Beach (Official Tourism Site)
- Chef Swap (Chef’s Table Pass + participating restaurants)
- Cooking Channel (Show info and TV listings)
- Cooking Channel TV Schedule (Find airtimes)
- Cooking Channel Shows (Browse series and episodes)
The fate of Lucky Supermarkets in SoCalLink: https://stmdailynews.com/the-fate-of-lucky-supermarkets-in-socal/
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