The Moveable Skillet: Cabana Cuisine

Beach time is ordinarily tromping down the stairs to the sand lugging boards, towels, and unopened turkey jerky to share. So on these rare, rare occasions when the novelty and luxury of the cabana beckons, I’m afraid I’ve taken advantage. Pitchers of iced tea and caesar salads (Santa Barbara), pitchers of iced tea and margaritas with chips and guacamole (Cancun), and pitchers of iced tea with platters of cold shellfish and a bottle of bubbly (Las Vegas).

Cabana cuisine must be tough to do well, limited to only to the hardiest of dishes. Today at La Costa I drank a pitcher of iced tea as we nibbled our way through a plate of what was called “tropical fruit skewers” but were, in reality, melon and strawberry and blackberry. The fruit was fine, but I think cabana life is really just all about the iced tea.