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Northshore October 2025
How do you reinvent a classic appetizer made of just two ingredients? If you’re chef Rachel Miller of Nightshade, you add a third component that transforms the dish into something special. Her take on ham and melon is a modern spin on a common dish. The appetizer is a classic for a reason: Fatty and salty cured ham—usually prosciutto—is paired with sweet and juicy melon. Miller dresses the ham and prosciutto with a vibrant Thai basil and crystallized ginger relish, adding a spicy and herbaceous kick. It’s emblematic of the type of food being produced by Nightshade, a fast-growing North Shore pop-up that serves up
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