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Joyce Wagner

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The chef’s story: James McDonough of Lambert’s Cove Inn, Farm, and Restaurant

Martha’s Vineyard has no shortage of restaurants and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these epicurean...

The chef’s story: Jenna Sprafkin of Chilmark Tavern

Martha’s Vineyard has no shortage of restaurants and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these epicurean wonders...

The chef’s story: Joe Monteiro of Atlantic Fish and Chop House

The Island has no shortage of restaurants, and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these epicurean...

Barbecue with the pros: Island chefs share their barbecuing secrets

The barbecue season is upon us once again, and Islanders need look no further than local farms and fish markets, and even our own...

The chef’s story: Ron “Puppy” Cavallo of Soigne

Martha’s Vineyard has no shortage of restaurants, and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these culinary...

The chef’s story: Nathan Gould of the Harbor View

Martha’s Vineyard has no shortage of restaurants, and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these culinary...

Second County

The Island has more 12-step programs than there are peas on Cronig’s salad bar, so how could we have that kind of problem here? Besides, the guy who ran his car into the Net Result last week won’t be tallied until the next count, so I think it’s that crowd on the Elizabeth Islands that’s messing up our curve.

The chef’s story: Merrick Carreiro of Little House Cafe

Merrick owns the restaurant with Jenik Munafo and Hocine Khelalfa.

Retire where?

Of course we know we can get more bang-for-the-buck almost anywhere else. How often are we told, 'You can get almost twice the house for the same money in Willoughbytown Village, Mass,' or 'If you lived on the mainland, you’d be paying a dollar less per gallon for gas'?

Chef’s Story: Tony Saccoccia at The Grill on Main

The most spectacular thing was when President Bill Clinton came into my old restaurant. I don’t remember another night like that in my career. We found out he was coming only thirty-five minutes before. It was September and he came in late in the evening, so we didn’t have to close the restaurant. He ate warm goat cheese stuffed Anaheim peppers.

The chef’s story: Max Eagan of Rocco’s

Max Eagan at Rocco’s Pizzeria

Packing for another island

Packing for another island

The chef’s story: Danny Finger of Lucky Hank’s

He started cooking professionally at age 14, at a little barbecue restaurant in Virginia.

Food baddies

Food Baddies

Round, round, get aroundabout

Round, round, get aroundabout

The chef’s story: Justin Melnick of The Terrace

Mr. Melnick began working in restaurants at age 15 in Amherst. Now he is head chef at The Terrace in Edgartown.

With a song in our hearts (and it should stay there)

With a song in our hearts (and it should stay there).

The Chef’s story: Pete Smyth of Slice of Life

Pete loves his chef's knife, and his kids love meatballs.

Observations of a Rinse-a-shore

Observations of a Rinse-a-shore.

Martha’s Vineyard chefs share holiday recipes

Here are some holiday favorites from local Island chefs, to make your holiday table festive.