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Celebrate true independence this summer by

turning your Fourth o July te into an all-localeast. Weve gathered a ew o our avoritelocavore gourmands to inspire you

to build your own homegrownepicurean event.

By mike desimone

& Jeff Jenssen

Photos By kate sears

Jody

Horton/GalleryStock

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Upstate New York

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Texas Hil Country

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Portlandia

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the SceneFlip-ops and shorts are the outfts o the day,and tables and chairs are set up all over thesprawling yard. While the grownups play corn-hole, the kids play tag. Plastic plates and cutleryare bannedanything that cant be recycled orcomposted is unwelcome at this party. Hand-

thrown pottery and wooden planks are put touse, and crat beer is the drink o choice.

the MenuLy steals grill recipes rom his pal Che Eri-ka Reagor, who runs the Thrive Pacifc oodtruck. Ly brings almost everything rom Fly-ing Fish except vegetables, which he and Nat-

alie grow in the yard. The oysters are romNevor Shellish and Taylor Shellish, andeven Da Sauce is pedigreed, coming romSok Sab Bai, a local Cambodian ood cart.

Rosse Posse Elk Burgers Topped With Local

Goat Feta and Fresh Wasabi

Che Erikas Gluten-Free Steelhead Cakes,

Tartar Sauce, Grilled Sauvie Island Corn,

Cilantro and Roasted Poblanos (let)

Grilled Alaska Weathervane Scallops Wrappedin House-Smoked Pork Bacon

Local Oregon and Washington Oysters on

the Hal Shell With Da Sauce (let)

Cedar Plank Oregon Chinook Salmon

Topped with Chimichurri Sauce

Oregon Rockfsh Tacos with Apple and

Napa Cabbage Slaw

Fresh Picked Raspberries and Blackberries

with Vanilla Ice Cream (let)

Ly Gildersleeves fsh shack, Flying Fish Company, specializes in 100% sustainable seaood, localgrass-ed meats, arm-resh eggs and housemade products. Ly and his wie Natalie spend July 4thin the backyard with their two young kids and a ton o riends and neighbors who wander over toenjoy the day-long aair.

lyf gildersleeveOwner, Flying Fish Company, a seafood and market in Portland, Oregon

Chef Erikas Bacon-WrappedSea Scallops

12 slices thick-cut natural bacon

12 sea scallops teaspoon kosher salt

1 teaspoon smoked paprika

Freshly ground black pepper

2 tablespoons unsalted butter, at room

temperature

2 tablespoons parsley, chopped

P 350f. o k , bk

b p b

pb. t k 1215 . r .

sk 12 6- bb k 30

. P - b

.

s p kppk. wp p b,

k. P p

, q b 57 . t p pk bk ppp,

. g p b b p p. s .serve 6.

Ater the grill heats up, brush thegrates with olive oil or stick-ree fsh.

Want chemical-ree scallops? Thoughtso. Then only buy dry-packed brands.

the DrinksPortland is the unofcial beer capital o the USA, with over 50 breweries operating within thecity limits. Ly oers his guests a mix o small-batch crat beers and a ew rom larger operations.Oakshire Brewings Overcast Espresso Stout, with rich avors and coee notes, is his choice

with elk burgers. The spice and herb characters oHUB (Hopworks Urban Brewery) OrganicLagermatch the spicy steelhead cakes. Scallops and bacon, with their mix o sea salt and sweetness,call out or the tart and oral notes o the 2 Towns Ciderhouses Serious Scrump Dry Cider.

Oysters with hot sauce need something to put out the fre, and 10 Barrel Brewing Company IndiaStyle Session Ale will do the trick. Ninkasi Brewing Companys Radiant Summer Ale has a bito nuttiness and some nice citrus notes that pair perectly with cedar plank salmon and herb-ladenchimichurri.

For more locavore party ideas, menus and recipes visitwinemag.com/bonvivant