Last chance to indulge in seasonal favorites: Chesca’s memorable paella

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Photo by Marnely Murray

Once the season starts slowing down in September and October, you can find me rushing around the Island’s seasonal restaurants, which are closing down until next spring. It’s a tough realization that I won’t be able to have the Port Hunter’s Pavlova, the Atlantic’s Lobster Mac & Cheese, or the Sweet Life Cafe’s peach salad until spring of 2016 arrives. Another favorite I’ve indulged in lately has been the paella at Chesca’s in Edgartown, a staple of the town for the past couple of decades. Established in 1994 by Jo Maxwell, Chesca’s is a favorite of both locals and visitors for its consistent, quality food. In an interview with the Times in April, Ms. Maxwell said, “We’re making an effort to be 95 percent non-GMO and organic, and we do a lot of on-Island sourcing. We buy mostly from Morning Glory Farm, and try to source within Massachusetts whenever possible if we can’t get ingredients on-Island.” In addition to its commitment to quality, Chesca’s is also known for its comfortable setting, and its creative and revered menu favorites.

Chef David Joyce, husband of Jo and executive chef for the past 18 seasons, has created a paella dish that has a cult following and can’t be taken off the menu anytime soon.

A luscious saffron rice is the base of this satisfying dish. Did you know saffron is the most expensive spice in the world? It derives from the stigma of the blue-flowering crocus, a stigma that must be handpicked, and it takes over 400 stigmas to make 1 gram of saffron! Sitting atop this decadent rice cooked to perfection is some of the best seafood (sourced locally from the Net Result), including sweet lobster, tender shrimp, plump seared scallops, spicy chorizo, and littleneck clams and mussels. For the seafood lover out there, it’s a dream come true. Tomatoes and peas round out the dish.

I sat down to talk to Chef David while I consumed my last paella for the season, a sad occasion. I appreciated the chance to speak with him, and learned a thing or two about the tenured chef. Inspiration comes from everywhere around him, starting with his morning runs and garden visits to pick fresh herbs and nasturtiums for the restaurant’s kitchen. He’s a creative force even when he’s not behind the stove: His hobbies include photography, an outlet he uses to relax after a busy summer. Chef David, also known as “Photo Chef,” chases sunrises and sunsets, as well as Island topography. You can see his photos on Facebook at http://bit.ly/PhotoChefMVT.

Chesca’s closes for the season on Oct. 11, so if you want to get a taste of their signature paella, I recommend making your way as soon as possible (walk-ins welcome, reservations for parties of six or more). Pair your paella with something off their wine list, now offering selections at 15 to 25 percent off.

Closing Time

Chesca’s isn’t the only Island restaurant closing their doors this weekend. Here’s a list of other seasonal favorites we must say goodbye to after Columbus Day.

Aquinnah

The Outermost Inn

The Homeport

Chilmark

Chilmark Store

The Beach Plum Inn

Menemsha

The Bite

The Galley

Oak Bluffs

Biscuits

Gio’s Take Out & Clam Bar

Edgartown

Chesca’s

Detente

Right Fork Diner

West Tisbury

Lambert’s Cove Inn Restaurant