The Gathering: Nantucket for the Night

Welcome back to The Gathering: a little blueprint for turning an ordinary night into something worth looking forward to!

Idk if it’s all the social media buzz or the 12,000 Elin Hilderbrand books I’ve read, but I’m DYING to visit Nantucket. Between the picturesque harbors, the dreamy cottages, the hydrangeas for days, the freshest seafood and the laid back but oh-so aesthetically pleasing style, Nantucket is just somewhere I want to be… or at least pretend to be for the evening. For this third edition of The Gathering, we’re headed to Nantucket for the Night with a themed dinner party/girls’ night/book club/mahj night that’ll feel like a real vacation…. but you can sleep in your own bed afterwards. Can I get an amen?

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Unless you’re off social media, chances are you’ve spent at least a little time daydreaming about a Nantucket summer. The seafood and cocktails, days spent on the beach, chic shopping, and effortless beauty of the island feel pretttty dreamy if you ask me.

Since not everyone can squeeze in a Nantucket getaway before summer’s end (le sigh), we’re bringing the island home instead with this week’s theme. The color palette is classic and coastal, the menu is fresh from the sea, and when all is said and done, everyone will feel like they escaped - even if just for the night.

It’s not a coastal dinner without a little seafood, right? My Pan-Seared Halibut with Herby Pesto is the perfect end-of-summer meal. It’s bright and herby, rich and buttery, and pairs so well with ice cold white wine (or a fun cocktail).

serves 2

• 2 4-oz. fresh halibut filets, each cut into a “brownie” square

• 1 tbsp. olive oil or avocado oil

• 2 tbsp. butter or ghee

• ¼ cup fresh basil leaves

• ¼ cup fresh mint leaves

• ¼ cup grated parmesan cheese

• ¼ cup raw walnuts

• 2 cloves garlic, roughly chopped

• Extra virgin olive oil, about 4 tbs. to 1/4 cup

• Kosher salt and pepper

• Pat halibut filets dry with paper towel and season them with kosher salt and pepper.

• Heat a non-stick pan over medium heat. When hot, melt butter and olive oil. Place filets skin-side up in the pan and cook for 4-5 minutes (4 minutes for my 4 oz. was perfect). Flip, placing skin-side down, and cook for 4-5 more minutes. Remove from pan and place onto plate.

• In a food processor, combine all ingredients for pesto except for the olive oil. Pulse a few times to chop ingredients, then season with 1 tsp. of salt and pepper each. Put top back on.

• With blade running, start to slowly drizzle in olive oil through the top. Add until desired texture is achieved, adding roughly 1/4 cup more or less!

• Serve halibut filets with a spoonful of pesto on top of each!

Keep reading for more recipes, the attire, playlist, a convo starter and the finishing “savvy” touches that’ll make this night memorable! And if you’re already a paid subscriber angel, thank you for your support!