The Tideline Journal.
Planning guides, sourcing notes and hosting advice from a Connecticut raw bar and private chef.
Holiday Party Seafood Ideas for Connecticut Hosts
Raw bars, chowder shooters and elegant bites that make a holiday party feel special without a complicated menu.
Read the guideOctober 27, 2026 · 4 min read
How to Choose a Private Chef in Connecticut: 9 Questions to Ask
What to look for, what to ask and what a fair quote includes when you hire a private chef for a dinner at home.
Read the guideOctober 26, 2026 · 5 min read
WeddingsRehearsal Dinner Planning in Fairfield County: A Checklist
A month-by-month plan for a relaxed, memorable rehearsal dinner, from picking the format to the final headcount.
Read the guideOctober 23, 2026 · 6 min read
Food & SourcingA Guide to Connecticut and New England Oysters
Why oysters from different waters taste so different, and how to enjoy them like a regular.
Read the guideOctober 20, 2026 · 5 min read
Hosting TipsHow Many Oysters Per Person? A Host’s Guide
A simple rule for ordering oysters, plus how to adjust for the menu, the crowd and the length of your party.
Read the guideOctober 16, 2026 · 4 min read
WeddingsRaw Bar or Plated Dinner? Choosing Your Wedding Cocktail Hour
The gap between ceremony and dinner can make or break a reception. Here is how a raw bar compares with traditional passed appetizers.
Read the guideOctober 12, 2026 · 5 min read
Planning GuidesHow Much Does Raw Bar Catering Cost in Connecticut?
What drives the price of a mobile raw bar, how to budget by guest count, and smart ways to get more for your money.
Read the guideOctober 7, 2026 · 6 min read
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