The Art of Persistence

PROVINCETOWN ARTIST JO HAY IS NAMED “ARTIST OF THE YEAR.”

BY JENNIFER SPERRY

o Hay’s route to Cape Cod was circuitous. Born in Newcastle, England, Hay received her bachelor’s degree from Middlesex University in London; then she moved to NYC and worked as a magazine designer. “I learned a tremendous amount from my time in magazines, but I always felt like I was a painter,” she recalls. “I spent a lot of time teaching myself to paint in my spare time and visiting museums.”

Admittedly, Hay liked New York: the concrete, the bustle. She visited Provincetown somewhat begrudgingly for a vacation and felt its pull right away: “I remember turning onto Snail Road and seeing the sweep of the bay and the houses. I fell in love immediately. The wildness, the openness, the beauty—it’s absolutely extraordinary.”

Living and working in Provincetown since 2005, Hay began her “Persisters” series in 2016, an election year. “I felt great anxiety—actual fear—for the first time in my privileged life,” she reveals. “Suddenly there was this change in how we were receiving information about our world. I felt stuck in a quagmire of misinformation.”

To quell her anxiety and carve out a path towards optimism, Hay began painting portraits of women whose work she found comforting. The series served as a “cathartic and soothing process to make paintings of these people I was looking to for support,” she says. Large in scale at four by five feet, the paintings are arresting likenesses marked by large, expressive marks.

“The paint does all the work,” explains Hay of her method. “I’m always fascinated with how one color works against its neighbor. It’s such a glorious surprise when seemingly unrelated colors with the potential to clash become harmonious.”

Jo Hay is represented by:

Carolyn Kramer Gallery

21 Pleasant St., Provincetown carolynkramergallery.com

Greg Salvatori Gallery

366 Commercial St., Provincetown gregsalvatori.com

The Miller Gallery

Charleston, SC; themillergallery.com

Earlier this year, Hay was named Cape Cod’s “Artist of the Year” by the Arts Foundation of Cape Cod. This award, new for 2022, recognizes a Capebased artist whose work shapes thought, inspires change, and creates a deeper sense of connection in the community.

To honor her award, Hay decided that her 18th Persister would be Jacqueline Kennedy, someone deeply associated with the Cape. “Fashion trendsetting aside, Jacqueline passionately and meticulously restored the historic details of the White House and invited artists, authors, poets, musicians, and actors to mingle with politicians. As a painter and great believer in the importance of art in society, I am indebted to her unwavering commitment to the arts.”

Jacqueline Kennedy, 2022

“Once you can express yourself, you can tell the world what you want from it. All the changes in the world, for good or evil, were first brought about by words.”

— Jacqueline Kennedy Onassis

Amanda Gorman, 2021

AMERICAN POET AND ACTIVIST

48 x 60 inches, Oil on canvas

“There is always light. If only we’re brave enough to see it. If only we’re brave enough to be it.”

—Amanda Gorman

Notorious RBG, 2017

ASSOCIATE JUSTICE OF THE UNITED STATES SUPREME COURT

48 x 60 inches, Oil on canvas, Private collection

“Women will only have true equality when men share with them the responsibility of bringing up the next generation.”

—Ruth Bader Ginsburg

Greta Thunberg, 2019

SWEDISH ENVIRONMENTAL ACTIVIST

FOCUSED ON THE RISKS POSED BY CLIMATE CHANGE

48 x 60 inches, Oil on canvas

“You must not gamble your children’s future on the flip of a coin. Instead, you must unite behind the science. You must take action. You must do the impossible. Because giving up can never ever be an option.”

—Greta Thunberg

Stacey Abrams, 2021

2022 GEORGIA GUBERNATORIAL CANDIDATE, CIVIL AND VOTING RIGHTS ACTIVIST, FOUNDER OF FAIR FIGHT, AND AUTHOR

48 x 60 inches, Oil on canvas

“I need women of color, particularly black women, to understand that our achievements should not be diminished.”

—Stacey Abrams

BY LISA CAVANAUGH PHOTOGRAPHS BY MATT GARDNER

e kept hearing that it was the only home-cooked meal they were getting every week,” says Jeni Wheeler of the Cape Cod families and seniors she and her Family Table Collaborative (FTC) co-founder Harry Henry began feeding in March 2020. For the two culinarily connected friends, it was an important and immediate response to an urgent need at the beginning of the COVID-19 pandemic.

“I think for the first six months I would cry every day as we were doing distributions. They were tears of joy, but the experience was so emotionally overwhelming,” Wheeler adds.

Since that time, their new nonprofit has not only prepared and directly distributed more than 90,000 meals, soups, and other food items within the Cape community, it has also found a permanent home at the former Riverway Lobster House restaurant in Yarmouth. The reborn property, renovated by volunteers, is now The Commons at Riverway and operates as a café, tavern, and local Maker’s Market.

But that’s not all—FTC also rents its commercial kitchen to food makers and entrepreneurs and offers space for community functions, fundraising dinners, and wine and spirit pairings. In addition, the building boasts workforce housing and a community garden. Proceeds from these public-facing endeavors support FTC’s meal distribution program for needy Cape Codders.

“This is a completely different model. We’re working towards creating a selfsustaining nonprofit,” says Wheeler. “We are creating something that will help all of Cape Cod, and it really is a community-wide effort.”

Wheeler, who has experience operating soup kitchens as well as running her own gourmet prepared food services company, met Henry as part of the Cape Cod Culinary Incubator, where he served as board president. “I had been cooking for him under an Urban Agenda grant, and we both saw that food security would be an issue with COVID-19,” she says. The pair reached out to the American Culinary Federation, which had been receiving calls from restaurants about potential donations, and the food delivery collaboration took flight.

Almost immediately FTC found generous support within the restaurant and food industry. “We were helped by the Cape Codder Resort, Guaranteed Fresh Produce, and Camp Wingate Kirkland before we moved into Riverway,” says Wheeler. FTC’s first two years were a success thanks to local foundations, a financial arrangement with the Riverway owners, in-kind donations from Cape Cod food producers, incredible volunteer efforts, and the enormous passion of Wheeler and Henry.

Wheeler stresses that local need remains strong, and their team focuses on nutritional security, as the lowcost foods that struggling community members can afford often lack complex nutrients. “Not all food is created equally,” she says. “A person constantly hungry and driven by economic strife ends up getting high-fat, high-salt, highly processed food that does not allow the body to function as it should.”

To help combat this, FTC meals feature healthy proteins and fresh produce, and Wheeler says she is “committed to spice.” She is also planning a pilot program to teach how to make meals from ingredients typically available at food pantries.

The FTC is also hosting Wellness Eats, a food program by the cancer support organization Cape Wellness Collaborative. “Wellness Eats didn’t have a permanent home, so we brought them under our roof,” says Wheeler. Now, Wellness Eats can provide greater amounts of free nutritious meals to people dealing with cancer. Plus, they can sell healthy meals to the public through FTC’s Maker’s Market as a new revenue stream. “This new relationship benefits FTC, Cape Wellness Collaborative, and the community at large,” Wheeler relates.

Allowing the community to participate is the essence of the co-founders’ vision. “Our Maker’s Market allows culinary entrepreneurs on Cape Cod to share their products with the public year round,” says Wheeler, “which is key when trying to survive a traditionally seasonal economy.”

Mitchell Rogers, whose newly launched Chatham Ice Cream Bars have become a hit treat for residents and visitors alike, met Henry at the Cape Cod Culinary Institute and immediately became an FTC volunteer. “I helped them open up at the Riverway, and now our products are sold in the market,” says Rogers. “Having the Family Table Collaborative as one of our first wholesale partners is just great. I was proactively seeking ways to give back to the community, so partnering with them has been amazing.”

Wheeler, who has an MBA from Babson with a focus on social entrepreneurship, says the goal of FTC is sustainable change in an area that faces challenges in terms of a seasonal economy, minimal public transportation, and a lack of affordable housing. “We want to move the needle, and we believe that requires a combination of prepared foods and education,” she says. “Most people know the story: ‘Is it better to give a man a fish or teach him to fish?’ We truly believe you must do both.”

FTC values the incredible resources available on Cape Cod, both in terms of products and people. “We are building an extraordinary partnership between philanthropy and entrepreneurship to help end hunger and increase nutritional security on the Cape,” sums up Wheeler. It’s a lofty goal, but Wheeler and Henry believe they have all the ingredients to do it.

Family Table Collaborative

1338 MA-28, South Yarmouth, 508-398-2172, familytablecollaborative.org

Your donation can help. Together, we can solve the problem of hunger and increase nutritional security on Cape Cod.

Ceviche - My Way!

“Fresh, fresh, fresh! Freshness absolutely matters in this dish!”

—Jeni Wheeler

Ingredients:

Salmon

Cod loin

Squid

Bay scallops

Shrimp

Fresh cilantro

Lime juice

Red onion

Edamame

Red bell pepper

Roasted corn

Chickpeas

Slivered almonds

Pepitas

Popcorn

Adobo

Sea salt

• Purchase the freshest pieces of each fish. (Amounts vary depending on how many you’re serving. Assuming 4-6 people for an appetizer, go with 1/4 to 1/3 lb. of each.)

• The shrimp can be purchased cooked or cooked at home.

• Fine dice a small to medium red onion and place in a glass bowl.

• Cut up each of the fishes (raw) into small pieces and add to the bowl.

• Be sure to cut the squid (both tentacles and bodies) into small pieces.

• Cut up and add 1/2 bunch of fresh cilantro to the bowl and stir well.

• Cover with lime juice, stirring to ensure everything is marinating in it.

• Cover the bowl with Saran wrap and place in the fridge for an hour.

• Take out the bowl and stir. Add more lime juice to come up to the top of the fish.

• Add in the diced cooked shrimp.

• Dice 1/2 of a red pepper and add.

• Add 1/2 cup of edamame.

• Add 1/2 cup of roasted corn.

• Add 1/2 can of chickpeas.

• Sprinkle with sea salt.

• Sprinkle with adobo.

• Stir all together and re-cover. Place in the fridge for another hour.

• Take it out. Stir and taste. Add more spice to taste.

• Dole out servings and top with slivered almonds, pepitas, and popcorn.

• Serve immediately.

With clam broth for flavor, this easy recipe will be the best New England Clam Chowder you will ever make. Or, as we say in Boston, “Chowdah!”

SERVING SIZE: 12

INGREDIENTS:

• 8 Tbsp. unsalted butter

• 2 slices bacon (adds smoky flavor)

• 1 large onion, diced small

• 6 Tbsp. flour

• 4 packets St. Ours Clam Broth

• 2 cups boiled water

• 1.5 lbs. potatoes 1” dice (Yukon Gold preferred as they don’t fall apart as easily)

• 2 Bay leaves

• 1 quart half & half

• 6 - 6.5 oz. cans chopped clams (drained) or 6 lbs. fresh quahog clams (yield 2-3 cups of meat)*

• 2 Tsp. cracked pepper

• Salt to taste

• 3 Tbsp. fresh herbs (optional) –e.g., dill, thyme, or parsley

• Oyster Crackers

DIRECTIONS:

1. For fresh clams, steam for 5-7 minutes or until opened; throw out any that do not open. Remove clams from shells, chop the meat, set aside. Filter clam cooking water and add clam stock with St. Ours Clam Broth (reduce the amount of water to make 2 cups of stock total).

2. Fry bacon in a large stock pot to render fat. Remove bacon from pot, dice, and set aside for serving. Dissolve St. Ours Clam Broth in hot water to make stock, set aside.

3. Melt butter in stock pot with the bacon fat. Sauté onion on medium until soft. Add flour and whisk until thickened (3 - 5 minutes). Slowly whisk in the clam stock and cook until a thick rue forms. Add diced potatoes and bay leaves. Turn up heat and cook until almost boiling. Reduce heat to medium and cook until potatoes are softened, about 15 minutes, stirring occasionally. Whisk in the half & half and return to almost boiling. Reduce to medium low and simmer, stirring frequently and scraping the bottom of the pot so cream does not scald. The longer it cooks, the thicker it will get. About 20 minutes will give a nice creamy consistency. Add chopped clams, pepper, herbs (optional), and salt to taste. Cook on medium low about 10 minutes more, stirring occasionally; do not boil.

4. Remove Bay leaves and garnish with chopped bacon - serve with Oyster Crackers.

5. This can be made a day in advance and re-heated on low.

BY JENNIFER SPERRY

Veteran planner Allison Wildes Liset, owner of Elegant Engagements of Cape Cod, is the master of the backyard clambake. One of the Cape’s most trusted event planners, she knows all the ingredients required to pull off this type of laidback, perfect-for-summer party.

Here are her tips and tricks for planning a clambake to remember:

Rent A Tent

The weather can be risky on Cape Cod. Because it’s a peninsula, it can be raining in one town and sunny in another. We always recommend a tent as an event insurance policy, and we prefer the handcrafted quality of a Sperry Tents Sperry’s sailcloth canopies, wood poles, and flags are reminiscent of sailboats and perfectly complement a sea-inspired feast. Also, a tent gives you the opportunity to illuminate your event, creating an environment that feels more intimate than an open-air arrangement.

D Cor

A nautical theme works great for a clambake and can head in two directions. Sometimes, we like to be a little kitschy with red-and-white lobster checked linens and Cape Cod beers and seltzers on ice in galvanized buckets. If the event warrants a more formal approach, we go with crisp navyand-white striped linens, nautical name cards, and woven chargers. No matter what, lobster bibs—preferably customized—are a must!

Appetizers

Why not preface seafood with more seafood? I always recommend a raw bar and chowder to start off the festivities. My favorite is when the oysters, clams, and shrimp are displayed atop crushed ice inside a miniature dinghy. Clam chowder “sips” can be elegantly passed in shot glasses or you can do a make-your-own chowder station with bacon, chives, baby shrimp, and diced tomatoes.

Main Course

Cape Cod’s fresh, local seafood is legendary, which is why clambakes are so popular, particularly with out-of-town guests. Some clients opt for full lobsters; in this case, we typically place a “how to eat a lobster” card at each table setting. Others have their caterer do the initial cracking and serve up only the lobster tails and claws, keeping things nice and neat! Linguiça, clams, mussels, corn on the cob, roasted fingerling potatoes, and corn bread are all menu favorites. We recommend offering a rib-eye steak option for guests who don’t favor seafood.

Blue Star Tents

Sperry’s signature blue star tents are unique, fun, and perfect for coastal or patriotic themes.

Play Games

Corn hole is always popular. There are rental companies that will drop off everything you need for corn hole games. I’ve even placed ping pong/beer pong tables underneath Sperry arches as an entire guest gaming destination protected from the elements.

DON’T FORGET DESSERT

Strawberry shortcake is a classic summertime dessert—it’s light enough for a hot summer night. Many homes have fire pits these days, so it’s fun to have a s’mores bar with out-ofthe-box fixin’s. A make-your-own ice cream sundae station, like the s’mores, is equally popular with children and adults.

BY LISA CAVANAUGH ILLUSTRATIONS BY SCOTT BUONCRISTIANO

t is a well-understood truth that no Cape Cod summer is complete without ice cream. There is just something so undeniably perfect about a cold, creamy treat at the end of a beach day, during an exciting Cape League baseball game, or after a spectacular fireworks display. Somehow the mixture of warm salt water, ocean breezes, and frozen delicacies defines the essence of the Cape and Islands.

Here is a roundup of our favorite ice cream shops, just in time for the 2022 season. Stop by any of these spots for the finest dairy (and dairy-free) delights. If you have the verve—and the calories—to spare, why not do a full tour and visit each one?

CANDY GO NUTS If you like candy and ice cream, this is your place. Located in Woods Hole, Candy Go Nuts has been proudly serving up smiles since 1992 with Gifford’s ice cream and candy galore. 9 Luscombe Ave., Woods Hole; candygonuts.com

CAPE COD CREAMERY When Cape Cod Creamery opened in 2005, its goal was not to make good ice cream but the best ice cream possible. The company attributes its product’s superior taste to less air, which translates to more flavor, plus a commitment to using only the finest ingredients. Try some of its “Cape Cod” flavors like Provincetown Pistachio or Sandy Neck Snickers at either of its two seasonal locations in Yarmouth and Dennis or the year-round shop in Hyannis. Many local grocery stores sell its ice cream by the quart.

716 Main St., Dennis; 5 Theater Colony Rd., South Yarmouth; capecodcreamery.com

1975 as a post-gig musician hangout. Today, the Cape Cod locations in Orleans, Chatham, and Wellfleet offer the same rocking and outrageous flavors that launched the brand back in the day. 82 Cranberry Hwy., Orleans; 37 Kent Place, Chatham; 326 W. Main St., Wellfleet; emackandbolioscapecod.com

FOUR SEAS ICE CREAM Serving homemade ice cream since 1934, this venerable store consistently lands on local and national “best of” lists. Generations of families have enjoyed old-fashioned cones, sundaes, sodas, and frappes inside the former blacksmith shop. Four Seas specializes in flavorful favorites like fresh peach, black raspberry, and peanut butter chocolate chip. Or branch out and try pecan penuche, an old-fashioned brown sugar flavor based on a special New England recipe. 360 S. Main St., Centerville; fourseasicecream.com

ICE CREAM SANDWICH Tired of the same old ice cream shop? Try many unique ice cream creations like the Fruity Pebbles Sando, Coco Pebbles Ice Cream Sandwiches, and Cape Cod Donuts Ice Cream Sandwich. 66 Route 6A, Sandwich; icecreamsandwichcc.com

ICE CREAM SMUGGLER The interior of this shop—designed by Taniya Nayik of Food Network and HGTV fame—resembles a deconstructed ice cream cone. And that’s just the décor! Ice Cream Smuggler recently won the Taste of Massachusetts blog’s “Game of Cones” contest in 2021. Among its incredible offerings are the Smuggler’s Treasure, an enormous eight-scoop ice cream bowl fit for a hungry crew, and a world-famous hot fudge sundae that was featured on Food Network’s

All ice cream is made inhouse. 1555 Route 6A, East Dennis; icecreamsmuggler.com

THE JUICE BAR NANTUCKET ISLAND Nestled in the heart of historic downtown, The Juice Bar first opened its doors in the late 1970s and has remained a seasonal favorite for residents and visitors. Its ice cream offerings include Crantucket (dark chocolatecovered cranberries folded in vanilla ice cream), Dirty Grasshopper (crushed Oreos in chocolate mint ice cream), and Triple Chocolate Mountain (brownies and chocolate chips in chocolate cake batter ice cream). Every flavor and all baked goods are made with care onsite. Tasty smoothies, frappes, and freshly squeezed juices are also available. 12 Broad St., Nantucket; ackjuicebar.com

BEN & BILL’S CHOCOLATE EMPORIUM OF MARTHA’S VINEYARD

For Jeannette Michaud, manager and co-owner of Ben & Bill’s Chocolate Emporium of Martha’s Vineyard, it was a scoop of mud pie that lured her to a life in ice cream. “I was working in Bar Harbor, Maine, after college and a friend’s mom told me to go try the mud pie ice cream over at the original Ben & Bill’s,” says Michaud. “I went in, had my ice cream, and noticed a help wanted sign. They asked me if I

Michaud is now based in Falmouth, where she managed the Ben & Bill’s on Main Street before buying the Martha’s Vineyard location with her business partner, Dona Kruszewski. “Each store is selfsufficient,” says Michaud, “and we make all of our candies and ice cream right in the back.” In fact, she feels lucky to have Kenton Hunter as her ice cream maker. “He’s been there a very long time and is a perfectionist, especially when it comes to consistency from batch to batch. Kenton really knows his ice cream.”

Michaud attributes their product’s amazing flavor to their preferred butterfat content. “Some places use only 12 or 14 percent, but we go with 16 percent butterfat, which makes for a richer and definitely sweeter ice cream,” she says.

With so many visitors flocking to the island in recent years, she’s extended her season and is looking forward to another busy summer serving up more than 50 flavors of ice cream and yogurts. Vegan and lactose-free options round out the menu. But her own love of creamy ice cream, gooey fudge, and Oreos has not changed. “Mud pie is still my favorite,” she says, “even after all these years.” 20a Circuit Ave., benandbillsmv.com

Gelato Joy Cafe

“We named our ice cream shop to inspire families to come, sit down, and have a moment of joy,” says owner Sandy Valli. “We wanted it to be a place where everyone of all generations will stop, slow down, sample some ice cream, and enjoy the present moment.”

Valli, the daughter of an Air Force serviceman, moved to Wellfleet with her family in the 1980s when the Truro Air Force base was still active. Her husband, Leif, is also local and has a family tradition of making ice cream. The couple imagined retiring and opening an ice cream shop one day, but when a golden opportunity in downtown Wellfleet popped up, the Vallis took it. “My brother-inlaw owns Sick Day surf shop and the building,” says Valli. “There was another available retail space, so we thought, why not now?”

The Vallis researched gelato and decided that its flavor-forward aspect fit Wellfleet and the Cape really well. “Gelato is made very simply with milk, which is a lighter base,” says the entrepreneur. “We decided to stick with very straightforward flavors versus a lot of candies, inclusions, or additions.”

With space for only 12 flavors, Valli and her husband choose their selections carefully. “We have sweet cream latte, dark chocolate, and sophisticated vanilla, and we try to do a berry rotation with raspberry, blueberry, and blackberry,” she describes. Gelato Joy also features sorbets with fresh fruit and a “nut case” filled with flavors like hazelnut, roasted almond, and much-in-demand pistachio.

“People have really seemed to embrace us,” says Valli. “They stop by to grab a cone before going down to the harbor to look at boats, or they buy a pint for a friend or family gathering. Gelato is a traditional Italian hostess gift,” she says. “Our customers love to relax and enjoy the pure simple happiness of gelato. I think it’s wonderful!” 3 W Main St., Wellfleet; gelatojoycafe. godaddysites.com

MAD MARTHA’S Established in 1971, this ice cream shop is based on the legend of Martha, a little girl who lived on an island farm. As the story goes, her fresh cream froze one night and, after some recipe tinkering, she introduced ice cream to the islanders. Mad Martha’s has more than 25 flavors of ice cream and low-fat yogurt, including Chilmark Coffee, MV Sea Salt Caramel, and Vineyard Vanilla. Mad Martha’s is also the official ice cream of the Martha’s Vineyard Sharks, a collegiate summer baseball team. 7 N Water St., Edgartown; 12 Circuit Ave., Oak Bluffs; 24 Union Street, Vineyard Haven; madmarthas.com

PENGUIN’S ICE CREAM FACTORY Here, Disney movies play for kids in the sitting area while they enjoy their treats. A whopping 40 flavor choices include Campfire S’mores, Salted Caramel Pretzel, and Lemon Lime Summertime, just to name a few. But that’s not all: Penguin’s is known for its decadent ice cream pies lathered in candy, whip cream, chocolate fudge, or fruit depending on your craving. 289 Cotuit Rd., Sandwich; facebook.com/ penguinsicecreamfactory

SHORT ‘N’ SWEET ICE CREAM Located right off the Old Colony Rail Trail in Chatham, this shop serves up ice cream cones and sundaes in a vintage schoolhouse complete with school desks, maps, and books. Visit on game nights and you can enjoy your ice cream while watching the Chatham Anglers play on the big screen. 2334 Main St., South Chatham; facebook.com/shortnsweetchatham

SUNDAE SCHOOL ICE CREAM Named one of the country’s best ice cream spots by Food & Wine magazine, Sundae School has been making rich and creamy handcrafted ice cream on Cape Cod since 1976. Its two locations are

Sweet Izzy

The owners of Sweet Izzy couldn’t find the dairy-free ice cream experience they needed, so they decided to open a shop themselves. “My wife, Elizabeth, a holistic health coach, is not able to do dairy, soy, or gluten, so we created a completely plant-based ice cream named after our daughter Izzy,” says Mike Doucette, a Cape native. “Most people have ice cream memory associations, but that’s hard to achieve for families with nutritional sensitivities and food intolerances. Now, we’re able to give everyone that Cape Cod ice cream experience.”

Using a base of oat and coconut milks, Sweet Izzy makes both soft and hard serve in favorite flavors like coffee, cookies and cream, mint chip, and maple walnut. “We also do a soft serve cannoli sundae that’s really popular,” says Doucette.

Operating since July 2020, the store consistently receives positive feedback and gratitude from parents of kids with dairy allergies. “One mom last summer said thank you so much for giving my family the ability to feel normal,” says Doucette. “And that’s what Sweet Izzy is all about.”

296 Route 28, Harwich Port; sweet-izzy.business.site open seasonally, but Sundae School makes ice cream all year round. It’s sold by the quart at both Dennis Public Market and Ring Brothers Market (also in Dennis). 381 Lower County Rd., Dennis Port; 606 Route 28, Harwich Port; sundaeschool.com

WHAT’S THE SCOOP? Tucked next to a charming little mini golf course and close to Nantucket Sound beaches, this counter-service ice cream shop serves Richardson’s Farm ice cream, Richie’s Italian ice, fruit smoothies, and Cape Cod Coffee cold brew. 193 Shad Hole Rd., Dennis Port; capecone.com

Gluten-free

Low ABV

Low sugar

Keto-friendly

Low calorie

PERFECT STORM WHITE RUM. GINGER. LIME.

CLASSIC VODKA. CRANBERRY. MINT.

These Four Canned Craft Cocktails

veryone loves a craft cocktail, but how about one that’s already mixed and ready for sipping? Enter , a ready-to-drink canned cocktail brand started by brothers-in-law Kevin O’Leary and Will Patch. The brand’s classic cocktails—each made with three pandemic when long summer days on the Cape felt

O’Leary explains. “I wasn’t sure if that would be able to happen that summer, and I knew I wasn’t alone in that uncertainty. I wanted to find a way to make us all feel

Cape Cod’r (vodka, cranberry, mint), Bae Breeze (vodka, cranberry, grapefruit), Perfect Storm (white rum, ginger, lime), and Ocean Breeze (white rum, blueberry, lemon). With a low alcohol by volume of less than five percent, plus fewer than 100 calories per can, these cocktails are the ultimate go-to for a beach day, barbeque, or just a quiet evening with a sunset backdrop.

Visit capecodr.com for more info.

Follow: @capecodr