The association asked for a traditional oyster roast for ninety residents, with something for guests who don’t eat shellfish.

The venue was a marsh-side lawn with no kitchen, no running water and a forecast of strong wind.

We built a field kitchen with propane burners and steam tables, roasted three bushels of local oysters, ran a raw bar and a grill with pork belly and smoked chicken, and set up our mobile bar with hot cider cocktails.

Ninety guests, four hours, zero queues. The association has booked the roast again for next winter.