Shall we dine at Oceana tonight? Or maybe instead we could make a lovely shrimp scampi from School of Fish, the new cookbook by Oceana’s executive chef, Ben Pollinger. Garlic, white wine, oregano, and a touch of butter make it sooo delicious. And even though it sounds fancy, it’s easy to replicate at home. Serve it with some warm, crusty bread or fluffy couscous to take advantage of the scampi sauce, and a big green salad. And since you’ve got the white wine open already, why not enjoy the rest with dinner? That’s what I call the good life! Continue reading