I love cooking, and I love gaming, so bringing them together tickles me pink. This new series, Dinner & Dice, will feature simple, affordable recipes and ideas to help you craft and run RPG-themed dinner party sessions for your players. Each post will feature a theme…Elven, Dwarven, Tavern, Royal Hall, and some from our own campaign, where food played a central role at certain times.
One of the things I love about tabletop gaming the most is the setting and imagination in each campaign, session, setting, and how lively they can be. Groups get together each week to play D&D, Pathfinder, and any number of other TTRPGs and spend time together adventuring, solving problems, and developing their characters. There’s usually snacks and drinks, but how much more immersive can you get than a themed dinner party once in a while for your sessions?
Our next post takes your party to the salty docks and wind-swept piers with a Coastal Village themed setting, complete with ocean-inspired, delicious meals, sides, snacks, and drinks to bring your campaign session alive whether you’re docked at a port town or just biding time for a low-tide cave run.
Any of these recipes can have most ingredients substituted depending on cost, availability, allergies or preferences. If you use dried instead of fresh herbs be sure to rub them between your hands or roll them before adding to help release the essential oils and give more flavor, and only use a third of the amount. Each recipe serves 6 and can be adjusted up or down.
Appetizers & Sides
Sailor’s Salad
Ingredients: 1 medium English cucumber, cut into thin matchsticks; 4 cups green cabbage, finely shredded (one head should do, use your preference for cabbage type, but Napa works great); 1 cup matchstick carrots; 2 packages (approx. 0.3 oz total) toasted nori snack sheets (you can get these at most grocery stores with the Japanese food); 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tbsp honey or agave; 1 tbsp toasted sesame seeds (if you can’t find toasted, heat a dry pan over low-medium heat and put them in, tossing frequently until you can smell sesame, then immediately remove them from the pan so they don’t burn).
Directions: Whisk soy sauce, sesame oil, rice vinegar, honey, and sesame seeds together in a small bowl until honey is dissolved. In a large bowl, toss cucumber, cabbage, and carrots. Pour dressing over the vegetables and toss to coat. Just before serving, crumble the nori sheets directly over the salad with your hands and give it one final, gentle toss.
Bay Scallop Skewers
Ingredients: 1 ½ lbs frozen bay scallops, thawed and patted completely dry; 3 tbsp olive oil; 3 tbsp butter, melted; 3 cloves garlic, minced; 2 large lemons (one zested and sliced into thin wheels, one cut into wedges for serving); ½ tsp paprika; salt and black pepper to taste; wooden skewers (soaked in water for 30 minutes).
Chef’s Tip: If you’re a scallop purist, a la Gordon, feel free to pan sear them in his signature way with a bit of salt and 70-90 seconds each side on medium-high heat, then add them to the skewers at the end.
Directions: Preheat oven’s broiler to HIGH and line a baking sheet with foil. Thread bay scallops onto the soaked wooden skewers, alternating every 4–5 scallops with a folded lemon wheel, and place on the sheet. Whisk olive oil, melted butter, garlic, lemon zest, paprika, salt, and pepper together. Brush generously over both sides of the skewers. Broil 4–6 minutes, turning once halfway through, until scallops are opaque. Serve with extra lemon wedges.
Coastal Garlic & Herb Flatbread
Chef’s Tip: This is the first recipe in the series where we’re going to make our own bread! But don’t worry, it’s easy and you don’t need anything complicated to do it. Just follow the directions as provided.
Ingredients: 3 cups all-purpose flour; 1 ½ tbsp baking powder; 1 ½ tsp salt; 1 ½ cups plain Greek yogurt or sour cream; ½ cup warm water; 4 tbsp butter, melted; 2 cloves garlic, finely minced; 1 tbsp fresh dill (or 1 tsp dried dill); coarse sea salt for topping.
Directions: Whisk flour, baking powder, and salt in a large bowl. Stir in Greek yogurt and warm water, mixing until a shaggy dough forms. Turn onto a floured surface, knead 1–2 minutes until smooth, and divide into 6 equal portions. Roll each piece into an oval flatbread about ¼-inch thick. Heat a large, dry skillet over medium-high heat. Cook each flatbread 2–3 minutes until bubbles form, flip, and cook 2 minutes more. Combine melted butter, minced garlic, and dill, brush generously over the warm flatbreads, and finish with a sprinkle of coarse sea salt.
Main Dishes
Fisherman’s Feast Soup
Ingredients: 1 lb firm white fish (cod, haddock, or tilapia), cut into 1-inch chunks; ½ lb medium shrimp, peeled and deveined (thawed if frozen); ½ lb bay scallops (thawed if frozen); 2 tbsp olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 medium Russet potatoes, peeled and diced small; 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth; 1 tsp dried thyme; 1 bay leaf; salt and black pepper to taste; fresh parsley for garnish.
Directions: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook 4–5 minutes until soft, then stir in garlic and cook 1 more minute. Add diced potatoes, diced tomatoes (with juices), broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer 12–15 minutes until potatoes are fork-tender. Taste and season broth with salt and pepper, then stir in white fish chunks, shrimp, and bay scallops. Cook uncovered 4–6 minutes over medium-low heat until shrimp are pink and fish flakes easily. Remove bay leaf, garnish with parsley, and serve hot.
Crusted Baked Fish
Ingredients: 6 white fish fillets (about 5–6 oz each, such as cod or tilapia); 1 cup Panko breadcrumbs (or if you’d like, ground up crackers); 1 package store-bought toasted nori snack sheets, finely crushed into flakes; 1 tsp lemon zest; ½ tsp garlic powder; 4 tbsp butter, melted; 2 tbsp mayonnaise; salt and pepper to taste.
Directions: Preheat oven to 400°F and grease a large baking dish. Pat fish fillets dry, season both sides lightly with salt and pepper, and place in the dish. In a medium bowl, mix Panko breadcrumbs, crushed nori flakes, lemon zest, garlic powder, and melted butter until crumbs are evenly coated. Brush a very thin layer of mayonnaise over the top of each fillet, then pack a generous amount of the crumb mixture firmly on top. Bake 12–15 minutes until the topping is deeply golden-brown and the fish flakes easily.
Pier-Side Shrimp Linguini
Ingredients: 2 lbs large shrimp, peeled and deveined; 1 lb linguini pasta; 4 tbsp butter; 2 tbsp olive oil; 6 cloves garlic, finely minced; ⅓ cup chicken broth or vegetable broth (or dry white cooking wine); juice and zest of 1 large lemon; ½ tsp red pepper flakes (optional); salt and black pepper to taste; ½ cup grated parmesan cheese; ¼ cup chopped fresh parsley.
Directions: Cook the linguini in a large pot of salted boiling water according to package directions. Drain, reserving ½ cup of the pasta water. Meanwhile, melt 2 tbsp of butter with the olive oil in a very large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking 1 minute until fragrant. Turn heat up to medium-high, add the shrimp in a single layer, season with salt and pepper, and sear for 2 minutes per side until just pink. Pour in the broth and lemon juice, bringing it to a simmer for 1–2 minutes. Toss the drained linguini, lemon zest, remaining 2 tbsp of butter, parmesan cheese, and parsley directly into the skillet with the shrimp. Toss until the pasta is coated in the glossy sauce, adding a splash of the reserved pasta water if it needs loosening up. Serve hot.
Snacks
Sea-Salt Crackers & Tuna
Ingredients: 2 cans (5 oz each) tuna in water, drained well; 8 oz cream cheese, softened; ⅓ cup mayonnaise; 2 tbsp fresh lemon juice; 3 green onions, finely chopped; 1 tsp dried dill; ½ tsp garlic powder; salt and black pepper to taste; 1 box of salty oyster crackers or sea-salt pita chips.
Directions: Blend softened cream cheese and mayonnaise together in a medium bowl until smooth. Stir in drained tuna, breaking up large chunks, then add lemon juice, green onions, dill, garlic powder, salt, and pepper. Mix thoroughly, cover, and refrigerate at least 30 minutes before the game session. Serve chilled surrounded by oyster crackers.
The Navigator’s Platter
Ingredients: 1 cup dried apricots; 1 cup banana chips; 1 cup pitted Medjool dates; 1 cup roasted, salted almonds; 2 large bunches of green grapes; 8 oz sharp white cheddar cheese, cut into rustic, jagged chunks.
Directions: Grab a large wooden cutting board or serving platter. Anchor the board by placing the two bunches of green grapes on opposite corners and group the white cheddar chunks together in the center. Fill the remaining empty spaces by creating small, overlapping piles of dried apricots, banana chips, dates, and salted almonds. Serve at room temperature at the side of the gaming table.
Smoked Fish & Veggie Hand Rolls
Ingredients: 1 can (approx. 4 oz) smoked trout, salmon, or sardines (drained and gently flaked); 12 sheets of store-bought toasted nori snacks; 1 cup cooked long-grain white rice or jasmine rice (cooled); 1 cucumber, cut into thin matchsticks; 1 avocado, sliced thin; 2 tbsp mayonnaise mixed with a pinch of garlic powder.
Directions: Place a sheet of nori flat on a clean surface. On one half of the sheet, press a thin, small spoonful of the cooled rice. Lay a few matchsticks of cucumber, a slice of avocado, and a small forkful of the flaked smoked fish on top of the rice. Drizzle with a tiny dot of the garlic mayonnaise. Roll the nori into a tight cone or a small, simple cylinder starting from the filling side, using a single drop of water on the edge of the sheet to seal it closed. Repeat to make 12 mini hand rolls (2 per player) and serve on a small platter.
Chef’s Tip: These skip the complex rolling mats and raw ingredients of traditional sushi by using affordable, rich canned smoked fish and standard nori snack sheets. They are completely cooked, easy to hold, and make the ultimate rustic, maritime finger food for the gaming table!
Drinks
Chef’s Tip: Remember, any of these drinks can be adult beverages if you want them to be!
The Brine-Tank Tonic
Ingredients: 4 cups high-quality lemonade; 2 cups tonic water; 1 large lemon, sliced into wheels; coarse sea salt; ice.
Directions: Run a lemon wedge around the rims of 6 glasses, dip the rims into a small plate filled with coarse sea salt, and fill glasses with ice. Gently stir lemonade and tonic water together in a large pitcher, pour into the prepared glasses, and garnish each with a lemon wheel.
Mermaid’s Blue Lagoon
Ingredients: 4 cups store-bought Blue Raspberry punch or sports drink; 3 cups ginger ale or Sprite; juice of 2 fresh limes; lime wheels for garnish; ice.
Directions: Combine blue punch, ginger ale, and fresh lime juice in a large serving pitcher. Stir gently with a long spoon to mix without losing the carbonation, pour into ice-filled glasses, and drop a lime wheel into each drink.
Scurvy Prevention Cider
Ingredients: 6 cups apple cider; 1 large orange, sliced into rounds; 3 whole cinnamon sticks; 4 whole cloves (optional).
Directions: Combine apple cider, orange slices, cinnamon sticks, and cloves in a medium pot. Bring to a bare simmer over medium-low heat, reduce heat to low, cover, and let infuse 15–20 minutes. Ladle into mugs, ensuring everyone gets a warm orange slice or a cinnamon stick for flair.
Final Thoughts
Bringing the sea to your table doesn’t require an upscale budget. With affordable staples like canned smoked fish, frozen shrimp, and bay scallops, you can instantly transport your players to the wind-swept docks of The Coastal Village without spending all night in the kitchen.
Gather your party, pass around the flatbread, pour a round of blue lagoons, and let the dice roll! Keep an eye out for our next stops in the Dinner & Dice series, where we’ll explore the street foods of The Market Stalls and the budget-friendly luxury of The Royal Hall. May your winds be favorable and your rolls be high!
