Spencer Watts is a fish loving chef, who is having the time of his life cooking up a storm of great recipes for his sustainable seafood cookbook. All the recipes in this chapter bring a little wine or beer to the party. Spencer starts with some pub grub - sweet monkfish morsels coated in a crispy beer batter with a side of tart lemon-garlic mayo. Next, he transforms monkfish from "poor man's lobster" to luxe by poaching it in champagne and serving it with a silky cauliflower puree, all drizzled in a prosciutto vinaigrette. Spencer then brings out the littleneck clams and does his favorite broiled clams on top of a white wine, clam and bacon risotto. He closes the party with a garlic, white beer and butter bath for his clams and some fast and easy fried gozleme bread for dunking.