Eat Your Heart Out,
Falmouth, ma
Chef Sean Dailey
When Chef Sean Dailey says, “eat your heart out,” he means it. His Eat Your Heart Out Cafe and Gourmet Market packages his 25-year-strong culinary skills in to-go form, with sandwiches, hot foods, bakery items and marinated meats – all created with ingredients from local farmers within a 90-mile radius of its Falmouth locale.
A culinary trained chef of the famed Johnson & Wales University in Providence, R.I., and with experience in corporate and wedding catering (hello, Gold award for Best Caterer in Cape Cod Life Magazine), Chef Dailey also flexes his kitchen skills as a private chef. His client list is a who’s who, with such prestigious diners as the president/CEO of the Historical Society of Italy, celebrities Carly Simon and Don Johnson, and exclusive private yachts chartered out of the Bahamas.
His excellence has also brought him to the Boston area where he worked at Chez Henri in famed historical Cambridge Square and The Charles, and he found a more local cult following at his first Falmouth venture, Dailey’s Roast Beef. Once set just steps from todays’ Eat Your Heart Out Café, you can still find its eponymous roast beef, slow-cooked to perfection and piled high on a toasted bun, on the café’s menu.
Chef Dailey begins this episode’s feast by tossing locally caught blue fin tuna with toasted pine nuts, soy sauce, mint and crystalized ginger and serving it in adorable martini glasses. He also creates a ditalini pasta appetizer with smoked gouda sauce, lobster meat and crispy pancetta. A spectacular traditional in-ground clambake follows to complete the Cape evening.
Falmouth Recipe
SMOKED GOUDA MAC N CHEESE
2 Cups Ditalini Pasta
16 oz Shredded Smoked Gouda Cheese
2 Cups of Half and Half
1 Pinch of Nutmeg
1 Tsp Truffle Oil
S&P
Bring Half and Half to a boil slowly
Add Nutmeg
Add Cheese While Stirring
S&P to Taste
Add Cooked Lobster and 1 Teaspoon Truffle Oil
Add to Pasta
AHI TUNA WITH CRYSTALLIZED GINGER
8 oz Tuna Fillet Diced into small cubes
1 Teaspoon Sesame Oil
2 Tablespoons of Soy Sauce
2 Pieces of Crystalized Ginger Diced
3 Pinches of Fresh Mint Chopped Fine
2 Tablespoons of Pine nuts Toasted in Pan with Oil til Brown
Mix All Ingredients
Serve Cold