Eat Like Kings

One of the most anticipated things about Opening Day weekend is the top-shelf food consumed in camp. For three nights and four days, if we are not fishing or sleeping, we are eating or preparing the next meal. It's three square meals a day all weekend, but it's broken up into two breakfasts and a monster dinner. We forgo eating lunch to fish during the bulk of the day, then go to town on appetizers and the main course late into the night.

Breakfast sandwiches and bowls of Cheerios with bananas are always on the morning menu. The dinners and appetizers are where we change it up a little bit from year to year. This Opening Day consisted of paella (a Spanish rice dish) served with clams on night one. We kept it simple on night two in the pouring rain with natural casing hot dogs topped with kraut. Then the grand finale was the classic steak with baked potatoes.

Fresh seafood made up most of our apps. This year's sampling included clams from Long Island Sound, oysters from Point Judith Pond and sea scallops form George's Bank. Of course you can't overlook the serious cheese spread that was cut up each night.

A little excessive for a camping trip?  Probably, but then again Opening Day isn't just any old camping trip! All this food and camp talk has me already looking forward to next year...

A nice cheese spread with my late Grandfather's KA-BAR.

  

Top neck clams fresh from Long Island Sound.

Clams on ice waiting to go down the hatch.

My uncle preparing his famous roasted oyster dish.

Big boy steaks over an indian fire with potatoes baking in the coals.

 

Kurt prepping ingredients for the paella dish.

Sea scallops wrapped with bacon held together by tooth picks whittled in a pinch.

Slicing up natural casing hot dogs before they go over the fire.