Chef Jason French of Ned Ludd restaurant and John Gorham of the Toro Bravo restaurant group, both from Portland, shared this West Coast version of the old-fashioned seafood boil, cooked over a fire on the beach. You can also make it at home in your kitchen, using a 20-qt. pot. While you can't control a campfire's heat precisely, the ingredients are forgiving, so if you need to dunk something back in the pot for a few more minutes, no worries.
For equipment at the beach, pack a 20-qt. canning pot, cheesecloth, kitchen scissors, tongs, barbecue mitts, a propane lighter, cutting board, chef's knife, a dutch oven, wooden spoon, serving dishes and tools, and firewood. Before you go, check that your beach allows fires.
Ned Ludd, Portland, OR, and Toro Bravo restaurant group, Portland, OR