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Cooking Out on Goat

Photography Peter Frank EdwardsPhotos 19Issue October 2016
Chef Craig Deihl serves up a feast at his family’s rustic island retreat, cooking most every dish over fireA plateful of fire-roasted delights, including porchetta, snapper, and veggies, is complemented by a cool heirloom tomato salad.Arrive via the Barrier Island Eco Tours ferry.Colleen Deihl whips up her signature twist on the Negroni.A colorful toast to a great evening.Colleen and Helena Fox Fraser set the table.Settings are accented with sprigs of juniper from a nearby tree.Deihl’s fire pit in action.The porchetta whisperer himself, Craig Deihl.Guests sip and sway to the upbeat harmonies of Cane Creek String Band.The fire-roasted peel-and-eat shrimp.Guests peel shrimp and pry open juniper-roasted oysters only moments after Deihl pulls them from the fire pit. An evening breeze rustles the nearby juniper tree from which the garnishing sprigs were clipped.Chandon Étoile bubbly launches the feast.Roasted oysters with a hint of juniper.Hosts Dennis and Diann Clark very much at home in their Goat Island Gatherings event venueThe chef in his element, no stranger to fire.Deihl shows off his juicy porchetta.Cooking Out on GoatCooking Out on Goat

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