Chef Jasper White’s Must-Try Seasonal Dishes at Summer Shack
This spring, Summer Shack pays tribute to the legendary Chef Jasper White, a pioneer of New England cuisine and the creative force behind one of Cambridge’s most beloved seafood restaurants. Jasper White, who recently passed away, leaves behind more than just recipes; he leaves a culinary legacy defined by bold flavors, warm hospitality, and a deep respect for fresh, seasonal ingredients. At Summer Shack, his spirit lives on in every bite. Whether you're a longtime fan or a first-time visitor, now is the perfect time to celebrate his legacy by exploring seasonal dishes that showcase his passion for local seafood and approachable excellence.
A New England Original
Jasper White opened the first Summer Shack in 2000 with a mission: to serve seafood in a fun, unpretentious setting that felt like a classic coastal clam shack with a chef’s touch. He elevated New England staples like clam chowder and lobster without ever making them feel fussy. Today, that ethos is alive and well, especially as the warmer months bring in the best of the season's catch.
The Best Springtime Seafood
Spring is the start of prime oyster season, and Summer Shack celebrates it with $2 oysters all day, a true gift to Cambridge's shellfish lovers. Don’t miss the Tower of Power, a show-stopping seafood platter stacked with oysters, shrimp, clams, snow crab claws, and Jasper’s signature oyster-tuna sashimi. It’s perfect for sharing with a crisp glass of white wine, especially on the patio. For those craving something comforting and nostalgic, the Classic Clam Chowder remains one of Jasper’s most iconic dishes. Creamy, briny, and packed with flavor, it's a must-have for anyone wanting to taste the heart of New England in a bowl.
Signature Dishes That Speak to the Season
Jasper’s culinary philosophy shines in dishes like the Pan-Roasted Lobster, a famous staple that’s equal parts rustic and refined. Cooked with bourbon, chervil, and chives, it perfectly balances tradition and creativity. Lighter spring options include the Grilled Atlantic Halibut, served with smoked shrimp butter, broccolini, and garlic mashed potatoes, and the Pan-Seared Scallops and shrimp, paired with sun-dried tomato risotto and crispy chips. These plates showcase how fresh seafood, paired with vibrant spring vegetables, creates unforgettable meals.
From the Shack to the Shore
Spring also marks the return of the Summer Shack Clambake, a feast of steamed lobster, clams, mussels, chorizo, new potatoes, corn, and a hard-boiled egg seasoned generously with Old Bay. It’s not just a dish; it’s an experience that captures the essence of Jasper’s vision for coastal New England dining.
A Lasting Legacy
Jasper White’s influence on Cambridge’s culinary scene is immeasurable. His commitment to seasonal ingredients, his innovative takes on tradition, and his warm, generous approach to hospitality are all deeply woven into the fabric of Summer Shack. This spring, we invite you to dine in his honor, whether with a plate of fried whole-belly clams, a fresh lobster roll, or a slice of griddled cornbread with molasses butter. Every dish tells a story. And Jasper White’s story is one we’ll keep telling, one bite at a time. For more information, submit a contact form on our website today.