Striped Bass with Summer Tomatoes & Basil

With so much great striped bass around right now, AND tomatoes, basil, and cucumbers overflowing in our gardens, we can't resist running a dish like this at Mac's Shack. Here's a version that's a breeze to make at home.


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And a month goes by…..

It is hard to believe a month has past since our last post. We have been busy, and frankly finding the time and energy to post is not as easy as I thought it would be! Nonetheless, here is a quick update on how things have been going. Business has been great. The unseasonably hot weather has driven people out of the cities and to the beautiful beaches of the Outer Cape. The "new" store in Eastham, led by our terrific Manager Dan, is doing fantastic. Our Truro retail, with the addition of our "meat program" is also off

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And for Tonight’s Specials…..

I thought it would be interesting to give you a "taste" of the specials for tonight at Mac's Shack.....

Sushi Specials:

Ceviche Trio
Shiromi and Sake, Scallop and Pickled Plum, Yellowtail and Citrus -18-

Tuna Tataki
Torched Sesame Tuna with Ponzu, Spiced Daikon, and Scallion-15-

Hand Grenades(2)
Scallop, Shrimp, Dynamite Sauce, Sweet Soy, Scallion -8-

First Courses:

Maine Mussels
Sautéed Leeks, Shallots, Garlic, Fines Herbes, White Wine -13-

Chef’s Midnight Snack

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So Many Familiar Faces

It is great to see so many locals and numerous familiar faces come in to Mac's restaurants and markets. It makes us very proud to see repeat customers because it tells us we are doing a good job and customers want more! We are very grateful for the support we get from the local community. We also make every effort to support EVERY local organization that asks us for a donation or an in kind sponsorship. Being part of the communities where we do business has always been a very strong core value of our business. So, as

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Mac’s Lobster Saffron Broth

At Mac's Shack, we use this recipe in our Pan Roasted Halibut with Lobster Mashed Potatoes. It would also work great as a base for a clear noodle soup. Thanks to Chef Nathan Kendal for collaborating on this dish.

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