Watch Party: Remarkably Bright Creatures
Shelby Van Pelt’s beloved debut, Remarkably Bright Creatures, is a story of unlikely connection, grief, and the quiet brilliance of the natural world. At its heart is Tova Sullivan, a stoic widow who finds solace in her night shift at the Sowell Bay Aquarium. There, she forms an extraordinary bond with Marcellus, a giant Pacific octopus who is as grumpy as he is observant. As Marcellus uncovers the truth behind the decades-old disappearance of Tova's son, the novel explores how even the most solitary hearts can find their way back to a family.
The story’s emotional depth and coastal atmosphere are soon coming to life on screen, with a Netflix film adaptation. Produced by the team behind The Banshees of Inisherin and starring Sally Field as Tova, the movie promises to capture the magic of the Pacific Northwest and the sophisticated wit of everyone’s favorite eight-armed narrator.
To celebrate the journey from page to screen, I have curated a Sowell Bay Supper Club menu. Every course is designed to evoke the specific textures and memories of the novel—from Tova’s meticulous orderliness to the hidden treasures Marcellus keeps tucked away in his tank.
The Menu
Grocery List
Preparation Timeline
12 PM - Prepare and bake the lemon tart. It needs at least 3 hours to chill and set completely.
2:30 PM - Submerge the cedar plank for the salmon in water to prevent it from catching on fire later.
3 PM - Fold the dumplings and store them on a floured plate under a damp paper towel in the fridge.
Chop the root veggies for roasting and the mushrooms for the risotto.
Blanch the snap peas and slice the radishes for the salad.
Whisk the vinaigrette and dumpling dipping sauce.
4:15 PM - Toss the root veggies in oil and rosemary; put them in the oven. Start warming the chicken broth for the risotto on the back burner.
4:45 PM - Sear and steam the dumplings. Keep them warm in a low oven or serve them immediately as guests arrive with the “Camano Island Sunset” cocktail.
5 PM - Start playlist (below).
5:15 PM - Place the salmon on the grill (or in the oven). Start the risotto stirring process.
5:45 PM - Toss the greens with dressing and feta. Plate the salmon over the risotto with a side of root veggies.
"The Night Shift" Dumplings
This appetizer is a nod to the snacks Marcellus scavenges during his late-night excursions. He is a master of flavor, often critiquing the quality of his "treats." These Seared Ginger-Shrimp Gyoza dumplings with a dark soy-black vinegar dipping sauce are bright, savory, and sophisticated.
Ingredients
1 lb raw, peeled shrimp
2 tsp grated ginger
2 cloves minced garlic
2 chopped scallions
1 Tbs soy sauce
1.5 Tbs toasted sesame oil
24 - 30 Gyoza wrappers
¼ cup water
3 Tbs soy sauce
3 Tbs Chinkiang black vinegar
1 tsp chili oil
¼ tsp sugar
Filling: Pulse shrimp in a food processor until chunky (not a paste). Mix with ginger, garlic, scallions, soy sauce, and 1 teaspoon sesame oil.
Assembly: Place 1 tsp of filling in a gyoza wrapper. Wet the edges, fold, and pleat to seal.
The Cook: Heat 1 tablespoon sesame oil in a skillet over medium-high. Fry dumplings until the bottoms are golden (2 min). Pour in water, cover immediately, and steam for 3 min. Remove lid and cook until water evaporates and bottoms are crisp.
Dipping Sauce: Mix soy sauce, Chinkiang black vinegar, ½ teaspoon sesame oil, chili oil and sugar.
Tova’s Pristine Greens
Tova values order and freshness above all else. This Crisp Arugula and Snap Pea Salad with shaved radish, feta, and lemon-shallot vinaigrette is vibrant, crisp, and perfectly balanced.
Ingredients
4 cups baby arugula
1 cup blanched and halved sugar snap peas
3 thinkly sliced radishes
3 Tbs extra virgin olive oil
1 Tbs lemon juice
1 tsp Dijon mustard
1 minced shallot
¼ cup crumbled feta cheese
Cracked black pepper
The Base: Toss arugula with sugar snap peas and radishes.
The Dressing: Whisk olive oil, lemon juice, mustard, and shallot.
The Finish: Top with crumbled feta cheese and black pepper.
The Sowell Bay Catch
This Cedar-Plank Roasted Salmon with a honey-balsamic glaze, served over bed of creamy wild mushroom risotto is the heart of the Pacific Northwest setting—earthy, rich, and deeply comforting.
Ingredients
2 lbs Salmon fillets
2 Tbs honey
1 Tbs balsamic vinegar
1 Tbs fresh thyme
1 cup sliced cremini mushrooms
4 Tbs butter
1 cup Arborio rice
4 cups warm chicken broth
3 Tbs heavy cream
½ cup Parmesan
The Salmon: Soak a cedar plank in water for 2 hours. Place salmon fillets on the plank; brush with a mix of honey, balsamic vinegar, and thyme. Grill at400°F for 12–15 min until the fish flakes easily.
The Risotto: Sauté 1 cup sliced cremini mushrooms in butter until brown. Stir in 1 cup Arborio rice. Slowly add chicken broth, 1/2 cup at a time, stirring constantly until absorbed before adding more. Finish with a splash of heavy cream and 1/2 cup Parmesan.
"Found Objects" Roasted Root Veggies
These roasted rainbow carrots, golden beets, and purpose potatoes with rosemary and sea salt are inspired by the colorful variety of items Marcellus "acquires" for his collection.
Ingredients
3 rainbow carrots
2 golden beets
3 purple potatos
3 Tbs olive oil
2 springs fresh rosemary
sea salt
The Mix: Peel and chop carrots, beets, and potatoes into 1-inch chunks.
The Roast: Toss with olive oil, rosemary, and sea salt. Spread in a single layer on a sheet pan.
The Cook: Roast at 400°F for 30–35 min, tossing halfway through, until edges are caramelized and centers are tender.
The "Silver Lining" Lemon Tart
This classic lemon curd tart with shortbread crust, topped with a single shimmering blueberry and dusting of powdered sugar, is a sharp, bright finish that leaves a hopeful impression.
Ingredients
1.5 cups flour
½ cup powdered sugar (plus extra for dusting)
¾ cup cold butter
4 eggs
1 cup sugar
½ cup lemon juice
1 Tbs lemon zest
1 blueberry
The Crust: Pulse flour, powdered sugar, and butter until crumbly. Press into a 9-inch tart pan and bake at 350°F for 15 min.
The Filling: Whisk eggs, sugar, lemon juice, and lemon zest. Pour into the crust and bake for another 20 min until set.
The Garnish: Once chilled, dust with powdered sugar and place a single blueberry in the center.
Drink Pairing: The Camano Island Sunset
This sparkling blackberry lemonade mimics the deep purple hues of the twilight hours at the aquarium.
Ingredients
6-8 fresh blackberries (plus extra for garnish)
1 oz fresh lemon juice
1 oz honey (or simple syrup)
4 oz sparkling water
1 sprig fresh mint
1 thin wheel of lemon
1.5 oz vodka
1 full glass of ice
The Base: In a sturdy glass or cocktail shaker, combine the blackberries and simple syrup. Muddle thoroughly until the berries are completely broken down into a deep purple syrup.
Add acidity and spirits: Add the lemon juice and vodka. If you want a perfectly clear drink, strain this mixture through a fine-mesh sieve into your serving glass. If you prefer a rustic "Sowell Bay" look, leave the pulp in.
Chill and layer: Fill a highball glass with fresh ice. Pour your blackberry mixture over the ice.
Top with bubbles: Slowly pour the sparkling water over the back of a spoon into the glass. The dark purple will stay mostly at the bottom, creating a beautiful "sunset" gradient.
Garnish and serve: Slap a mint sprig against your hand (to release the oils) and tuck it into the glass alongside a lemon wheel and a single blackberry on a toothpick.
Ocean Shimmer If you want the drink to feel even more magical, add a tiny pinch of edible gold or silver luster dust to the blackberry mixture. When stirred, it creates a swirling, pearlescent effect that looks like sunlight hitting the water in Marcellus's tank.