For the Wiesenmaier family, sitting around a long, fold-down picnic table, drinking wine from plastic cups and preparing for a clambake of lobster tails and slow-roasted potatoes cooked by two chefs on an enormous outdoor grill, this pristine corner of the US eastern seaboard has tonight been transformed into America's most exclusive restaurant.

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On the kitchen table his lunch awaited him, a plate covered with an inverted plate to keep warm: chicken, mashed potatoes, cooked carrots, and green beans.

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Add the torn black kale when the potatoes are almost cooked through.

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Accompany with boiled potatoes and shredded cabbage cooked in a modicum of water.

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About three hours in, we got a slab of lamb ribs cooked with honey and a side of potatoes with oregano, olive oil and lemon juice.

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The local speciality is cozido, a rich stew made of kale, cabbage, carrots, potatoes, pork, beef, chicken and sausages, cooked for six to seven hours in the soil's geothermal heat.

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If you had a piece of fish, you cooked it with lots of butter, then you added mashed potatoes, then some more butter.

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