Summer weekends find Rodney’s crew making treks as far as cottage country, where they’ll lay out a spread worthy of Neptune: Nova Scotia smoked salmon, shrimp cocktail, crab and—the main event—an old-fashioned lobster boil. Fish fries and backyard hoedowns are other event options. At one big corporate fundraiser in Calgary, the team cooked and cracked 650 lobsters in one hour. No seafood feast is complete without a raw bar, and the selection is abundant: littleneck clams, marinated mussels, Haida candied salmon, wild shrimp, and peppered trout. Of course, bivalves are what they’re known for. The “whatever’s good” mantra means a constantly changing menu that might include Kusshi from B.C., KawaKawa Bay from New Zealand, Glidden Points from Maine and ShanDaph from Nova Scotia.