Most recently, she has launched Gourmet Girl-by-the-Sea, a private chef company that she plans to run in addition to her “day job” at her consulting firm, Bateau Media.
“I just want to go to people’s homes and cook for them there,” she said.
In the meantime, she continues to share the fruits of her labor with loved ones like boyfriend Scott Sicotte, who works at 17 State Street Cafe but lets Summerville handle most of the cooking at home, and friend Keith Allen, a frequent dinner guest.
“She’s a fabulous cook,” Allen said. “I’m over here a lot. I should get a reserved parking spot out front.”
“I love entertaining, I love having people in my home,” Summerville said. “Cooking calms me down. It’s my creative outlet.”
Another big fan? Her beloved Nova Scotia duck tolling retriever, Camden, who gets to gobble up the scraps that fall on the floor.
We’re looking to share the recipes and secrets of amateur cooks who have a knack in the kitchen and consistently amaze their family and friends with their culinary skills. If you know a great cook or are one yourself, email Ann Reily at email@example.com.
Shrimp cocktail (the Italian way)
1/2 an onion, peeled and chopped
Shallots (about 4, peeled and chopped)
1 cup of white wine (your favorite)
Extra-jumbo shrimp — uncooked, peeled and deveined
2 trays of ice cubes
Boil water in a medium-size pan with a lid (about three-quarters full depending on how many shrimp you are cooking).
Add chopped celery, onion and shallots to your taste, and add salt and pepper.
Turn heat to medium/low and let mixture stew for a while to capture all the flavors — maybe 10 minutes. Add wine, and let it come together for another 5 minutes.