At 21 years old, I'm still just a kid and relatively new to working in restaurants, but I grew up umbilically tied to the hospitality industry. My father was a food writer, and my mother is a photographer. Their careers meant that most of my early years were spent in kitchens and dining rooms instead of on playgrounds and soccer fields; consequently, I learned my table manners before I could count past one hundred.

Clams, crabs, mussels and shrimp will come to a boil with some good corn and a couple of hearty spuds at Wild Thing's Main Street location on the last Sunday of April, May, and June.