We Are Proud To Present Our Dedicated And Professional Team.
Proprietor + Creative Director
Angela Raynor – Owner
- Number of seasons on Nantucket – Arrived direct from cooking internship at Le Petit Prince in Cabris, France to work at The Chanticleer August of 1986 – I guess that makes it 28 years…
- Perfect day off – Going to the farms and gathering tomatoes, corn, herbs, potatoes, beans, whatever is at peak in the season. Picking up clams, oysters, lobsters, bass- even better if we harvest it ourselves- seafood in general or steaks – again whatever is freshest. Heading to my Mom’s “Shack” and kayaking, paddle boarding, surfing, reading, getting to catch up with family and friends- cooking together usually is very communal- visitors are often chefs, oystermen, winemakers etc…so it gets pretty eclectic to say the least. I love cooking for and with everyone. We sit at the table for hours and tell stories, laugh and enjoy being together- even if it is just a couple of hours for lunch. Our kids called this French Lunch- which goes back to my days in Provence.
- Favorite meal at the Boarding House: The Plateau de Mer- takes me back to France and showcases the fresh seafood and fish we are surrounded by on the Island, and you get our KrACK sauce which is truly unique. I love having any of the seasonal salads – with greens, vegetables and herbs from our friends’ island farms. The Heirloom Caprese Salad with Maplebrook Farms Burratta is really fantastic – the tomatoes we use will change with the season. The Lobster Cavatelli is really unique- the pasta is handmade and the dough is green from the lobster roe and then turns red when cooked – it’s served with lobster and a vanilla scented creme frâiche. The Fried Chicken is guilty pleasure- I try and stay away from it on a daily basis…losing battle- may need to change the menu…
- Favorite meal at the pearl: My husband is obsessive when it comes to sourcing fish, seafood and unique ingredients; I am huge fan of our sashimi, crudos and tartars. The restraint and coordination of flavors to make sure the fish shines thru is one of his true talents. Recently we got in a beautiful Big Eye Tuna and Seth created a Tuna Tasting Flight with four unique cuts from different part of the fish- from spooned tuna belly to sashimi cuts from varying degrees of fattiness paired with different accents including his signature barrel aged ponzu. We have an amazing aged steak for 2, and the BBQ Beef is stellar as well.
- Favorite meal at Corazon del Mar: Last night I had one of my favorite meals in the history of CDM with our daughter. We started with the Lobster & Shrimp Ceviche Tostada this is a dish Seth created for the opening menu – it still is one my favorites! Newer dishes followed- Chino-Latino Ceviche of Tuna with Macha Salsa, kumquats and spicy soy | Tamale with Pipian | Crispy Squash Blossom Taco filled with Goat Cheese- outrageously good! And a Mona Lupé- our spicy grilled pineapple and Tequila cocktail you will not find anywhere else!
- Guilty pleasure: I am surrounded by so many talented chefs, cooks and often am too busy to order dinner. Ridiculous – however it is true. My guilty pleasure – my kids would say – Stouffers Turkey Tetrazzini – we don’t have microwave so it is not the fast impulsive late night meal- it once was! I would say one of my go to ‘happy meals’ as we don’t get to go out in season very often – we will grab take-out, I love two different pizzas from Pi Pizzeria – one we call my Dad’s Pizza – a white pizza with stracchino cheeses, sausage, mushrooms and onions – also, another not-on-the-menu is with the same cheese, no sauce, broccoli rabe and sausage. The crust is fantastic. It brings me back to growing up and going to our neighbors pizza place and watching Mr. Pirella make the dough. And I think about my Dad.
- Theme song or favorite album – I have pretty varied taste in music – but I really love Lynard Skynard Gold & Platinum – it has to be vinyl.
- Culinary hero: Jean Louis Palladin’s book ‘Cooking with Season’ blew me away when I started my career
- Person I would love to have dinner with: Alice Waters
- Hidden talent: It might not be that hidden – but I am actually a trained Chef – I met Seth at Culinary school.
- Book everyone should read: Jean Louis Palladin’s book ‘Cooking with Season’ blew me away when I started my career. I love everything by MFK Fisher – I am big readerin the off season. For pleasure reading – Hunter S Thompson’s ‘The Curse of Lono’ is one of funniest books I have ever read.
Devin Perras – Sommelier
- Number of seasons on Nantucket – 11, originally from New Hampshire
- Perfect day off – Softball in Tom Nevers, Gazebo, Brewery, BBQ
- Favorite meal at Corazon del Mar – Mole Lettuce Cups and Carnitas
- Guilty Pleasure – Pizza Goldfish – I need help
- Theme Song – The Lion King’s ‘Circle of Life’
- Beverage Hero – Nicolas Joly (Clos de la Coulee de Serrant)
- Person you would most like to have dinner with – the Dos Equis guy
- Hidden Talent – I can cook minute rice in 45 seconds
- Book everyone should read – The Little Engine that Could
Mike Hawkins– Bartender
- Number of seasons on Nantucket – 11
- Perfect day off – Go out to breakfast, take my yellow lab on a long walk, head to the beach with a Provisions sandwich, go out to dinner, meet up with friends for some cocktails
- Favorite meal at the Boarding House– Lobster Cocktail with KrACK sauce, Crispy Fried Squash Blossoms, Local Lobster Risotto
- Guilty pleasure – Late night phosphorescence swimming at Steps Beach
- Theme song – I think I have to say “Don’t Stop Believing” by Journey
- Beverage hero – Buffalo Trace
- Person you would love to have dinner with – Jim Boeheim
- Hidden talent – Paddle Tennis