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Escape the Ordinary

Visit Weston Table and you’ll find much more than an online marketplace—it is a visually captivating lifestyle platform with recipes, gardening inspiration and travel notes woven into a market of curated goods from around the world. Founder Dianne O’Connor created the website to provide a shopping experience in an online entertainment platform. “This isn’t just about shopping; it’s about coming to Weston Table and staying for a while,” O’Connor says. One of the items in the store is the OFYR, a wood-fire grill discovered during a visit to Sweden’s archipelago. “With other grills, the host cooks with his or her back to guests. The round shape of the OFYR actually brings people together to socialize around food and everyone can participate in meal preparation,” O’Connor says. The Netherlands-sourced grill provides an innovative way to cook healthily, as the radiant-heated surface is naturally non-stick and requires only a small amount of oil for cooking. As with every item on Weston Table, the OFYR grill was chosen for its superior quality. “We have items ranging from $3 small-batch South Carolina sea salt, to a $2,500 grill, and they’re all selected with the same attention to provenance and excellence,” O’Connor says. “We understand quality, and we want to make the people visiting Weston Table feel welcome and entertained.”

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OFYR Grilled Lobster Tails with Wasabi Lime Butter

To find more about the OFYR Grill, click here (https://www.westontable.com/ofyr-grill )

While there is nothing quite like a juicy (euphemism for messy), soft shelled, freshly molted bright red summer lobster, this preparation is wonderful year-round–think surf & turf for a New Year's Eve, anniversary, or birthday celebration. Lobster tails also provide for an eating experience in which a bib is unnecessary. Grilling the tails makes for a quick and decadent feast. The wasabi butter plays brilliantly off the sweet meat and the kick will surprise and delight guests.

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Herb-Crusted Salmon with Pan-Fried Greens

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OFYR Grilled Spiced Pineapple

To find more about the OFYR Grill, click here ( https://www.westontable.com/ofyr-grill )

Pollinated primarily by hummingbirds, the herbaceous perennial pineapple makes a yummy grilled tropical dessert. If the juicy fruit alone doesn't satisfy the craving, dollop a scoop of coconut ice cream in the center and a simple to prepare, but intensely flavored plate is like sweet tooth magic. This recipe is an adaptation from the Nopi cookbook of the brilliant London chef, Yotam Ottolenghi, for "Roasted Pineapple with Tamarind and Chile, and Coconut Ice Cream". The preparation lends itself nicely to simplification and the intense heat of the OFYR grill when it is just too darn hot outside to turn on the oven.

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