Let's Do Lunch! travels to the island of Nantucket to the relaxing restaurant Dune for their delicious soft shell crab sandwich on their crispy homemade bun with tomato remulaude, roasted red and gold beet salad with goat cheese mousse with champagne vinaigrette and toasted pistachios, Chatham oysters with chopped mint and diced rhubarb, and Gazpacho topped with a flavorful twist of homemade gelato.
Chef and owner Michael Getter joins host Robin Milling for lunch and conversation. A graduate of the Culinary Institute of America, Michael tells Robin how he has come a long way since he prepared his first dish of salami, eggs and swiss cheese inspired by his mother's Jewish cooking.
Michael talks about how he comes up with the interesting combinations of flavors that enhance what he describes as simple, comfort food.
For more information on Dune visit www.dunenantucket.com
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