Back in June, my Restaurant Club decided to have a guac-off. What’s that, you ask? It’s a friendly little competition amongst a few friends who love food to see who can make the best guacamole! Julie and her husband Ryan hosted the little gathering in their apartment in Battery Park City, and we decided to make it a Mexican fiesta potluck. Here’s how things went down.

Only four of us entered the contest: Sara, Ryan, Lori and me

Aidan didn’t think Post-its were a good way to number the bowls.

The taste test - everyone’s a critic!

Baby Liam, our expert judge, thought all of the guacs were delish!

Based on everyone’s votes, Lori proved to be the guacamole master chef!

Restaurant Club ladies (and Julie’s boys)

Fiesta time - there were fish tacos with Baja sauce, tamales, zucchini and black bean enchiladas, salad, rice and beans. Oh yah, and guacamole.

We also celebrated Sara’s graduation from grad school

Julie is our Cake Boss - how clever are these little graduation cupcakes!

Our last weekend in the Hamptons brought another new Ferner into the mix, and what better way to welcome our friend Angela than with one of our infamous family dinners. I arrived Friday morning and immediately started planning with the girls. Special requests were made, and a shopping list was created. On the menu: chicken shish kebabs, salmon, quinoa salad, and some sort of veggie salad I planned to make up from whatever I found at the farm stand. I love cooking for my friends!

Chef Jen in the kitchen

Kebabs on the grill - chicken marinated in a soy-lime sauce, skewered with onions and zucchini

Salmon marinated in the same soy-lime sauce

Quinoa salad with grilled eggplant, sauteed zucchini and yellow squash, red bell pepper and onion

Grilled corn salad, with cherry tomatoes, basil (from our herb garden), lime juice, salt and pepper

The kebabs

Dinner’s ready!

My kinda dinner!

Having lived in San Diego, I’ve been to my share of bonfires, but never to a clam bake. I guess it’s more of an East coast thing to do, and now I know what I’ve been missing! We heard about this fantastic event through a friend and promptly signed up. We arrived in time to make some new friends and enjoy a few pre-dinner drinks (none for me, since I was the driver for the night). As the sun was setting, the food arrived - freshly steamed clams, mussels, lobsters and corn on the cob! What a decadent feast. Afterwards, we enjoyed clear skies and bright stars, bonfires and s’mores, quite a perfect summer night in the Hamptons.

Week 3 Ferners: Heather, me, Emily, Paige, Amy and Nicki

The crowd

The beach

Amy and Heather

Nicki and Heather

Emily and Paige

Mussels and clams and lobsters, oh yum!

I could only fit this much on my plate. This did not stop me from shamelessly going back for more clams and mussels. A few times.

Lobster makes Heather savage.

Paige had a friendly lobster.

Week 2 at Camp Fern - Saturday started out hot and humid, and after a few hours at the beach, a crazy rain storm hit the Hamptons. Everyone was wiped out from a rough week at work, and family dinner was the perfect remedy. We loved having a grill and a big kitchen. This time it was soy-lime marinated chicken, burgers, hot dogs, asparagus, green beans, corn on the cobb and salads. We eat well at Camp Fern!

Grill Master Paige

Quinoa salad with lots of veggies

Green salad with lots of other veggies

Asparagus and green beans, cooked on the grill

Burgers, chicken, and a veggie dog

Yummy!

Don’t forget dessert! Did you know you can also make s’mores over a gas grill?

Two of our requirements for a summer house in the Hamptons were a good kitchen and a grill. We all love to eat, and most of us like to cook. On Friday night, after our beach stroll, we put together a couple of healthy salads, and threw some veggies, burgers and dogs (veggie for Lori and me!) on the grill. It was a great team effort, with delicious results!

While Emily and Heather went to pick up Nicki from the train station, Lori and Paige fired up the grill and enjoyed a lovely rosé. I documented the evening.

Paige proved to be an expert at the grill.

Salad with red lettuce (from the farmers market), tomatoes, cucumbers and mango, and a tangy vinaigrette.

Quinoa salad with green beans, red bell pepper, zucchini, tomatoes, and onion.

Zucchini from the farmers market

Beef dogs and veggie dogs

My plate - corn (also from the farmers market) was also cooked on the grill.

This delicious meal was made with love and devoured with pride by the girls of Camp Fern!