Summer is Golden Series: Seafood Anniversary Party

      1. These are this summer’s big wedding anniversary years for couples around the country who’ve stayed married for 25, 40 and 50 years.

Summertime has long been the high season for weddings, so it’s no surprise that summer brings families together once again to celebrate wedding anniversaries. Families can travel more easily with kids out of school, and better weather makes outdoor events possible in more parts of the country.

If you are planning an anniversary party for your parents, there’s an endless number of regional influences around the country from which to draw inspiration. Here’s a look at a few themes we’re blogging about in a series; this post is about Seafood:

  • Wine Tasting
  • Seafood (Lobster Bakes, Crawfish Boils)
  • Barbecue (From Memphis to Kansas City to Dixie)
  • Southwest Fiesta
  • Travel-inspired (Honeymoon or new destination send-off)

New England Clambake Not many Golden Couples or their peers would be up for bare feet in the sand. But its the food from a clambake or lobsterbake that gives this regional delight into a party. The Nantucket Boil, packed with whole lobsters, clams, shrimp, potatoes, corn and artichokes provides a colorful feast, especially when dumped openly on large tables for guests to help themselves. This is a great choice for a casual affair with lots of family of all ages present.

Of course much like the Napa Wine Tasting Theme, if you aren’t local to New England seafood and a lobster clambake delivery for a larger group than two is not in your budget, consider setting the theme yourself with homemade seafood dishes and giving the anniversary couple a New England Lobster Clambake gift certificate. Order seafood ingredients from a reputable distributor and create your own signature dishes that use less seafood, such as lobster bisque and shrimp kabobs.

Low Country Boil The “low country” refers to anywhere along the gulf coast or deep south coastal areas such as South Carolina and Georgia. Crawfish boils are particularly plentiful from February through June from the Florida panhandle west to Louisiana. The secret is most definitely in the seasoning (called crab, fishor shrimp boil).This seasoning, a mix ofherbs and spices such as mustard seeds, peppercorns, bay leaves, clovesand red chilies, is sold inspecialty markets. Simple country boilinstructions from the Queen of Southern Cooking,Paula Deen can be found in this Food Network recipe.

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