Authors Posts by Kaylea Moore

Kaylea Moore

Kaylea Moore
69 POSTS 0 COMMENTS

by -
0
What kid doesn't love pizza? — File photo by Susan Safford

Growing up, we didn’t eat out much, so when we did, it was always a huge treat. Louis’ was one of my favorite places to go. I was a big fan of the lemon chicken and eggplant parmesan, and of course the garlic poppy seed rolls. I remember eating popcorn while waiting for pizza at the Ocean View, and going there for friend’s birthday dinners in the dining room. Sports banquets usually happened at Papa’s Pizza, cramming as many kids into a booth that could fit, honor roll outings took place at The Wharf, and birthday breakfasts usually included pancakes at The Black Dog.

In high school, we frequented Linda Jean’s for breakfast, ordering hot chocolate, grilled muffins, and The Jacob: a mess of home fries, onion, tomato, broccoli, spinach, and cheddar. Once a summer, my friends and I would save up our babysitting, ice cream scooping, and coin diving money and go out to an extravagant dinner. Our favorite restaurant was The Navigator, where we ordered baked stuffed lobsters and virgin strawberry daiquiris.

Sometimes kids can be the biggest critics when it comes to food. Recently, I asked Island children where and what they like at Vineyard restaurants, and here’s what they said.

Edgartown School first grade students named what they like to eat at their favorite restaurants:

French fries, hot dogs, and pancakes at The Black Dog.

Garlic bread at Lattanzi’s.

French fries, cake, chicken nuggets, soda, cheesy quesadillas with chicken, and a girly drink at Sharky’s.

Cheese pizza at Flatbreads.

Pepperoni pizza at Giordano’s.

Cheese pizza at Bob’s Pizza.

Pepperoni pizza at the restaurant in the hotel where my mom works.

French fries and burgers at Nancy’s.

Tisbury School second grade students named what they like to eat at their favorite restaurants and why they like it:

Ice cream at Stop & Shop, because it has nice stuff.

Pizza at Slice of Life, because it is fancy.

Popcorn chicken at Rocco’s, because it is free food.

Cheese and pepperoni pizza at Giordano’s, because it is the best pizza on the Island.

Corn dog and French fries at The Lookout, because they serve great food.

Pesto chicken sandwich at Slice of Life, because it is pretty.

Grilled cheese at Sharky’s, because my aunt works there.

Quesadillas at Edgartown Pizza, because I know some of the waitresses.

Calamari at The Ocean View, because of the low prices.

Pancakes at Waterside, because they are good pancakes and I like the big window.

Hot dogs and French fries at Sharky’s, because you can win their games.

French toast at La Cave, because the restaurant is French, I know one of the waitresses, and the water is really fresh.

Mac and cheese at Coop de Ville, because I love the food and my dad works there.

Hot dogs at Linda Jean’s, because I like their food.

French fries at Offshore Ale, because my dad used to work there.

Pizza and soda at Giordano’s, because the doors are open for a breeze.

PB&J sandwich at Linda Jean’s, because I know all the waitresses.

High School freshmen name what they like to eat at their favorite restaurants and why they like it:

Steak kabobs, truffle fries, and potato pizza at Offshore Ale, because it has a lot of character and you can find locals and families.

Chicken club sandwich at Linda Jean’s, because the waitresses are the best.

Pizza at Giordano’s, because it is cheap but good, and you can sit in the park to eat it.

Thin chowder at M.V. Chowder Company, because you can go there for special occasions.

Fried food at The Ocean View, because of the scene and it’s the only place I get fried food.

Pulled chicken fajitas at Sharky’s, because they are good.

Salads at The Lookout, because their bowls are cool.

Mac and cheese at The Wharf, because my family owns it.

by -
0
A roasted vegetable medley with red quinoa and brown rice. — Photo by Kaylea Moore

The days are getting shorter and the weather cooler, and there is nothing better than coming home after a long day to a warm, home-cooked meal. I’m a big fan of cooking dinner every night, but with a busy schedule, I haven’t had a lot of time to shop or cook. Recently, I started cooking once a week, spending a couple hours to stock my fridge and freezer with dinners for the days ahead. The thought of having a freezer full of home-cooked meals makes my week look a lot less intimidating.

Fall flavors waft through the crisp autumn air. Pumpkin and apple are all the rage right now, but don’t forget about the other crops that are at their peak, ready for the fall harvest. Take advantage of an afternoon to create hearty dishes for the week ahead.

From eggplants to onions and apples, roasting brings out a rustic richness. Roasted vegetables are easy to prepare and can be incorporated into an array of dishes. Try tossing into a salad, using as a pizza topping, or purée into a soup. Roast a combination of vegetables at a high heat, cut similar in size, drizzled with olive oil, salt, and pepper.

Squash is one of my favorite vegetables to roast. There are so many varieties to choose, from butternut and delicata to acorn and spaghetti. When roasting, there is no need to peel, just cut the squash in half and scoop out the seeds. The flesh will become tender.

Try roasting peeled carrots, parsnips, butternut squash, and sweet potatoes in one pan and deglaze with a splash of orange juice. Or roast cauliflower and Brussels sprouts together. Although many swear by bacon, or buffalo sauce, Brussels sprouts are delicious on their own. Try to find them still attached to their stocks. I like to roast the smaller variety, sweet and tender on the inside surrounded by crisped salty leaves. Slice in half and roast on high heat until browned. Roasted cauliflower is great on its own or tossed with pasta.

Mushrooms are a craveable fall food. I love their meaty and earthy qualities. Not too long ago I bought Shiitake mushrooms from North Tabor Farm that I sautéed with olive oil and fresh thyme. I couldn’t help plucking the glistening mushrooms from the sizzling pan and popping them into my mouth. They were addictive.

Look in your backyard for edible mushrooms such as Hen of the Woods. Be sure to ask someone who can identify wild mushrooms since many varieties are poisonous. I like to serve cooked mushrooms with rice, tossed with pasta, or incorporated into an omelet or quiche.

I have a weakness for cheese. There is something about the ooey-gooeyness of melted cheese that is comforting to me. Macaroni and cheese is one of my favorite foods. I bake macaroni and cheese in muffin tins so that I have individual servings that can be easily defrosted for a quick meal at any time.

Try experimenting with grains and legumes. They are a great accompaniment to any meal and have various tastes and textures. Farro is a favorite of mine, with a nutty flavor and a firm texture that cooks just like pasta. I’m not a big fan of quinoa on its own, but I enjoy it mixed with rice. Cook red quinoa and brown rice separately and combine for a protein-packed side dish, great with sautéed mushrooms. Don’t forget about lentils and beans. Dust off your bean pot and try your hand at baked beans the old-fashioned way.

I love this macaroni and cheese recipe because there is no need to measure the macaroni, butter, milk, or cheese, thus less mess to clean up. I encourage you to shred your own cheese instead of using pre-shredded.

Macaroni and Cheese

Ingredients:

1 lb. of macaroni, elbows, penne, cavatappi

1 stick of butter

1/2 cup flour

1 quart of milk, warmed

12 oz. sharp cheddar cheese (1 and 1/2 8 oz. blocks), shredded

Dash of fresh nutmeg, grated (optional)

1 cup bread crumbs, season with salt

1 tablespoon olive oil or melted butter

Directions:

Preheat oven to 350 degrees. Cook pasta in salted water for designated time. Melt butter over medium heat, add flour and whisk for about three minutes. Slowly add warm milk, continuing to whisk until mixture comes to a simmer and thickens, about 15 minutes. Remove from heat and add nutmeg and cheese. Stir until incorporated. Check for seasoning; add salt and pepper. Combine pasta with sauce and mix well.

In a small dish, melt butter or combine olive oil with bread crumbs. Spoon macaroni into muffin tins and top with breadcrumbs. Bake for 15 minutes or until cheese bubbles. Turn broiler on and cook until breadcrumbs are browned.

Noteworthy:

Local produce at Whippoorwill

Whippoorwill Farm recently announced a sale in the form of a bag of fresh, local produce, at its farm stand on Old County Road in West Tisbury this Saturday, Oct. 19, at $25 per bag. Customers will receive at least 12 pounds of produce, with more than 12 varieties of vegetables including salad greens, lettuce, broccoli, kale, onions, peppers, carrots, potatoes, peppers, cabbage, and winter squash. Also available for purchase at the farm is locally raised, pastured chickens for $5.50/lb.

A Celebration of the Oysters

Since Katama Bay has re-opened and the oysters are available again after being shut down on September 9 because of a bacterium issue, Slow Food Martha’s Vineyard is putting on a party at The Port Hunter on Tuesday, Oct. 22, in celebration. The dinner and a movie night begins at 6:30 pm with a showing of “Shell Shocked: Saving Oysters to Save Ourselves,” a 40-minute film. Discussion follows, along with hors d’oeuvres and dinner. Admission is $40; $32 for Slow Food members. The Port Hunter is located on Main Street in Edgartown. For tickets, visit slowfoodmarthasvineyard.org.

by -
0
Acorn mille crepes made by Deanna de Vries: wild acorn flour, wild chestnut cream, wild chicken of the woods, wild carrot puree, wild sea arugula, with a wild rose hip, sumac, and local tomato jus, for last year's Local Wild Food Challenge. — File photo by Ralph Stewart

Though it’s technically the off-season, there is a lot happening in the Vineyard food scene.

Join Chef Chris Fischer at The Beach Plum Restaurant in Menemsha on Thursday nights from 5 to 9 pm through November 21 for an Island Dinner Series, an ode to the farms that Mr. Fischer has sourced from all season. New menus are created each Thursday inspired by and sourced from different Island farms, giving guests the chance to understand what each farm has to offer. Last Thursday, Beetlebung Farm was highlighted with dishes that included arugula and Twig Farm goat cheese, fennel meatballs, parsley and leek broth, and chestnut cake for dessert. Featured this week is The GOOD Farm in Vineyard Haven. The cost of dinner is $35 for three courses or $75 for five courses. BYOB. The full dinner menu is offered Thursday through Sunday, through December 1. For more information, call 508-645-9454.

This Thursday, head to the Portuguese-American Club in Oak Bluffs for an all-you-can-eat fish fry from 5 to 7 pm. Offerings include fried cod, cornbread, French fries, coleslaw, macaroni and cheese, and desserts. The cost is $12 for adults and $7 for children. For more information, call 508-693-9875.

Fill your weekend with sweet treats from Featherstone’s 10th Annual Art of Chocolate festival, October 11 through 13. Start off your Friday night at the opening preview party sipping chocolate martinis while listening to storyteller Susan Klein entertain with stories of “The Sweet Side of Savory.” After the entertainment, step into the chocolate gallery to sample an array of decadent desserts. The soirée goes from 6 to 8 pm and costs $50 per person.

Continue to indulge your chocolate cravings at Featherstone on Saturday and Sunday from 12 noon to 4 pm, no golden ticket required. Choose from a selection of delectable delights including a chocolate fountain, signature cakes from Cakes by Liz, chocolate mousse from Slice of Life, chocolate bread pudding from The Newes from America, and chocolate snails from Orange Peel Bakery. Featured chocolatiers include Chilmark Chocolates, Dorothy Cox Chocolates, Brenda Mastromonaco, Ben & Bill’s, DOVE Chocolate, and more. Sample two tastes for $5 or five tastes for $10.

On Saturday morning, Oct. 12, fill up on breakfast at the First Baptist Church in Vineyard Haven from 9 to 11 am. Enjoy a selection of pancakes, scrambled eggs, sausage, oatmeal, juice, and coffee for $8 per person. Families of four are $25 with a $5 charge for each additional family member. For more information call 508-693-1539.

Save room for Hope Strengthens Foundation’s pig roast fundraiser on Saturday afternoon. Visit the Tisbury Spring Building, located adjacent to 400 West Spring Street, from 1 to 5 pm for an afternoon filled with roasted pork and all the fixings, including baked beans, pasta salad, coleslaw, clam chowder, fried turkey, steamed hot dogs, and assorted desserts.

Hope Strengthens Foundation is a nonprofit organization founded by Islander Jacob Ferreira and longtime friend James Fahey to help provide support to individuals and families who are dealing with serious illness or injury. Fellow Islander and cancer survivor Joseph Merry was the inspiration behind Hope Strengthens. Tickets are $40 for adults; $20 for ages 17 and under; free for 3 and under. A portion of the proceeds benefits outpatient services at the M.V. Hospital. To purchase tickets or for more information, visit hopestrengthens.eventbrite.com.

This Sunday, Oct. 13, head to Farm Neck Café from 9 am to 2 pm for its last brunch buffet of the season. Farm Neck is open Monday through Thursday 8 am to 5 pm for breakfast (continental breakfast begins after Columbus Day) and lunch until December 1; and Friday through Sunday, 7 am to 6 pm. Make sure to stop by for happy hour Tuesday through Thursday, 3:30 to 5 pm and Friday and Saturday, 3:30 to 6 pm for half price appetizers from 4 to 6 pm. Offerings include chicken wings, Cobb salad, sliders, tacos, and mozzarella sticks. For more information, call 508-693-3560.

On Monday, Oct. 14, at 3 pm, stop by the Local Wild Food Challenge at the Rod & Gun Club in Edgartown. The challenge is to create the best dish with at least one wild ingredient featured in an entrée-sized portion. Get your fishing, foraging, and hunting on this weekend to enter an award-winning dish on Monday. With more than $9,000 in prizes, come cheer on local chefs and home cooks, and taste the creations they make. For more information, visit localwildfoodchallenge.com.

Visit the Chilmark Community Church on Tuesdays this fall and winter for Pizza Night at 6 pm. For more information, call 508-645-3100.

On Wednesdays and Thursdays until October 17, pay for two dinners at the Lure Grill at the Winnetu Resort in Edgartown and stay overnight in a suite at the Winnetu for free. For more information and to make reservations, call 866-335-1133.

The Martha’s Vineyard Food & Wine Festival is full of events from October 17 through 20. Bring your appetite and dancing shoes to the Ag Hall on Thursday, October 17, for a tasting, Fresh off the Farm, from 7 to 9 pm. Local chefs and farmers serve you tasty bites, Joseph Carr Winery provide libations, and Good Night Louise will get your boots stomping. Tickets are $40 and include tasting, three beverage tickets, coffee, and entertainment. A portion of the funds raised will help support Island Grown Schools.

On Saturday, Oct. 19 at 6:30 pm, head to the Lure Grill for a night of opera, food, and wine. “If Opera Be the Food of Love Eat On,” stars Chef Matthew Passalacqua and Wendy Taucher Dance Opera Theater. The evening features a five-course dinner and wine pairings with entertainment from four singers performing operatic showpieces and comic turns. The cost is $185. For more information and tickets, visit mvfoodandwine.com.

Here are a selection of specials and discounts offered at Island eateries. Remember to see server for details:

Head to Café Moxie on Sundays for 50% off an appetizer with purchase of an entrée. Open Thursday-Monday. For more information: 508-687-9140.

Buy one large pizza and get one free small cheese pizza every Sunday at Bob’s Pizza & Café in Vineyard Haven. On Monday-Friday, order one special house sandwich with fries and get one free small soda. For more information: 508-693-8266.

On the next game day, visit Sharky’s in Edgartown and Oak Bluffs for 20% off all to-go wings during NFL games and 50% off all dine-in wings during NFL games. Mention the discounts when ordering. For more information call Edgartown: 508-627-6565, or Oak Bluffs: 508-693-7501.

Stop by the Ocean View in Oak Bluffs on Wednesdays, for lobster night, which includes boiled lobster with melted butter, veggies and choice of rice or potato for $19.99. Add $1 extra for baked stuffed. On Saturdays, enjoy prime rib with veggies and choice of rice or potato for $19.99. Both specials are dine-in only. For more information: 508-693-2207.

Enjoy 2 for 1 entrees every Thursday through Saturday at The Grill in Edgartown. For more information: 508-627-8344.

Visit The Wharf Restaurant and Pub in Edgartown from 3-6 pm for half off chicken wings daily and during all NFL games, dine-in, pub only. Head to The Wharf on Tuesdays for twin lobster night and Fridays for prime rib. For more information, 508-627-9966.

Visit Détente in Edgartown for half price appetizers at 5:30 pm. Open Tuesday-Saturday. For more information: 508-627-8810.

Stop by Chesca’s in Edgartown before they close this Sunday for the season. Buy two entrees and certain bottles of wine are 50%. Certain wines by the glass are also 50%. For more information: 508-627-1234.

Head to The Square Rigger in Edgartown, open Wednesday through Sunday. Enjoy 15% off of takeout on items from the dining room menu. 508-627-9968.

Don’t forget about Monday Madness, Tuesday Lobsterfest, and Thursday Dockside Special at Coop de Ville in Oak Bluffs. On Mondays, enjoy a lobster roll and fries for $13.50, on Tuesdays, steamed lobster and corn for $14.99 and Thursdays, lobster, steamers, mussels, corn and chowder for $35. And on October 20, enjoy a pig roast from 12 noon to 6 pm. For more information: 508-693-3420.

by -
0
Dailyn Markie of Offshore Ale Co. — Photo by Kaylea Moore

First off, I want to apologize to Faith’s Seafood Shack in Aquinnah. They are still open seven days a week through the end of October, Sunday through Thursday, 11 am to 4 pm; Friday and Saturday, 11 am to 7 pm, weather permitting.

In the spring, I wrote an article on what bartenders and baristas, the familiar faces that serve our drinks, were drinking for breakfast, lunch, and dinner. With the changing of the season, I decided to revisit beverages, and create a fall edition.

For breakfast, I am still on my smoothie kick, blending a combination of banana, blueberries, orange juice, Mermaid Farm yogurt, spinach, and chia seeds. For a mid-morning warm-me-up and pick-me-up, I heat up Oregon Chai with almond milk. Lunch could be a Cosmic Cranberry Kombucha or seltzer with a splash of cranberry juice and squeeze of lime. Night-time varies; towards the end of the summer, I was on a white wine spritzer kick, which has transitioned into red wine spritzers. Similar to the spring, hot toddy’s are back on my radar and I always get excited about finishing a night out with a sweet and sour caramel apple martini, and Atria makes a really good one.

With the changing of the season comes a transition of our taste buds. Fall flavors of apple, cranberry, pumpkin, and pear replace the refreshing watermelon, strawberry, basil, and cucumber flavors of the summer. Restaurants, bars, and coffee shops evolve their drink menus with the weather. Fall brews, full of spice, Oktoberfest ales, and apples and pumpkins dominate drink lists.

Here is a selection of people you may know who serve you beverages and what they like to drink during the fall:

Tatiana Pavlenko, manager at The Lookout Tavern in Oak Bluffs

Morning: Hot vanilla coffee with a little bit of Bailey’s (on my day off).

Noon: Kombucha or soda water.

Night: For dinner I like red wine. Pinot Noir is my favorite, but sometimes I like a nice heavy Cabernet.

Lookout signature fall drink: Milk and Cookies: Left Hand Milk Stout beer with chocolate vodka.

David Martinello, bartender at Henry’s at The Harbor View Hotel in Edgartown

Morning: Pumpkin spice latte, normally it would be Starbucks, but now it’s from Espresso Love or wherever else I can find on the Island, it’s all really good stuff.

Noon: A nice Pinot Noir or hard apple cider, you can’t go wrong with that. Angry Orchard or Woodchuck, those are really good. I like Granny Smith.

Night: A good old Harpoon IPA, an India Pale Ale, it’s relaxing.

Henry’s signature fall drink: Lighthouse Lemonade is our most popular signature cocktail. It’s muddled blueberries and raspberries with simple syrup, Maker’s Mark, and lemonade. It’s delicious. It might stick out through the fall since it’s so popular. We are working on a new cocktail list, with a white chocolate orange martini. We already made it once and it’s out of this world.

Julianna Hopkins, baker at Not Your Sugar Mamas in Vineyard Haven

Morning: Soy chai with a shot of espresso. I’ve been working on a chai recipe so maybe we’ll have one here sometime soon.

Noon: I’m usually a coffee or water person, it’s really one or the other. I put a little bit of coconut creamer and a little bit of sugar in my coffee. We make the Chilmark Coffee here, which is really good, but other than that it has to be good organic coffee.

Night: Water or Simply apple juice.

NYSM signature fall drink: Our Dandy lattes are something that I’ve never seen anywhere else. It’s made from dandelions and beetroot. It’s an alternative to coffee so you can drink that and still have the same energizing effects as coffee without having the caffeine addiction. We can make chocolate lattes too.

Vanessa Campbell, barista at Tocco Puro in Edgartown

Morning: Tocco Puro’s regular medium roast Honduras coffee with vanilla syrup.

Noon: Iced café crème brulée.

Night: I would do the iced café crème brulée again. It’s pretty good.

Tocco Puro signature fall drink: Either the iced café crème brulée or the iced chocolate caramel delight.

Jade Deslauriers, bartender at The Wharf Restaurant and Pub in Edgartown

Morning: Bloody Mary, nice and spicy. We make our own mix here. We liquefy horseradish with salt, pepper, and Old Bay. For a garnish, I like using celery, olives, lemons, and limes. I like that The Shanty and Atlantic does a shrimp garnish with an Old Bay rim.

Noon: Oktoberfest or beer in the afternoon.

Night: Glass of wine with dinner, I like the Meiomi Pinot Noir. Or a glass of prosecco or Champagne. I also like vodka soda. I stay on the vodka soda year round, but it’s not very seasonal.

Wharf signature fall drink: Honey hot toddy with American Honey whisky, lemon, a little bit of honey, and hot water.

Madeline Fuller, barista at Espresso Love in Edgartown

Morning: Regular cup of hot coffee with a splash of half and half.

Noon: To get me through the rest of the work day I’ll have a latte and sometimes put a little caramel in it if I’m feeling like I deserve it, which is really good.

Night: If I went out to dinner I would probably have a glass of Pinot Grigio or a beer. I usually just do Budweiser, because that’s what my dad drinks, or a Harpoon IPA.

Espresso Love signature fall drink: Absolutely the pumpkin spice latte, with homemade pumpkin spice syrup that our baker makes. We can put caramel in it too, which I like, the caramel and the pumpkin.

Dailyn Markie, bartender at Offshore Ale Co. in Oak Bluffs

Morning: Mocha Mott’s coffee, with just a little bit of milk.

Noon: Water and probably another cup of coffee.

Night: Shipyard Pumpkinhead beer and Guinness, half and half, at least once in a season.

Offshore Ale Co. signature fall drink: IPA is the most popular but Abel’s Hill India Dark Ale is coming right into season.

Keep Kaylea up-to-date with your restaurant news by emailing her at kaylea@mvtimes.com.

by -
0
— Ralph Stewart

One of my favorite things to do this time of year is act like a tourist. With sunny days, beach access, plenty of parking, and limited lines, I like to spend my weekends exploring the Island, going to places that I’ve never been (there are actually a lot) and revisiting those that never get old.

We get into our routines, going on the same walks, eating at the same restaurants, and visiting the same beaches. Aquinnah is too far if you live in Oak Bluffs, and Edgartown is out of the question if you live up Island. Don’t even mention Chappy. In reality, we live on a tiny Island, where nothing takes more than an hour to get to. Each town has its own personality and good food, and beautiful vistas are just minutes away. There are only a handful of warm weather weekends left, and many of our favorite seasonal restaurants will be closing their doors in a month. These next few weeks, get out of your house, postpone your routine, and enjoy the Island for all it has to offer.

Here is a selection of places to visit while the weather is still warm and before they close for the season.

Oak Bluffs

Although the restaurant is closed until next year, Giordano’s Clam Bar and Pizza takeout is open Thursday through Sunday until Columbus Day. Get your last slice of the season or pint of fried clams from this family-run Oak Bluffs institution and walk down the street to eat it on the beach.

The Oak Bluffs harbor has yet to hibernate. Coop de Ville is open until October 27; don’t miss their pig roast on October 20.

Donovan’s Reef and the Snack Bar are closed, but upstairs at Nancy’s Restaurant will remain open until mid-October. Bring your derby button or Island driver’s license for 20 percent off food.

Prolong summer at Fishbone’s Grille, open until Columbus Day. Fishbones is open from 12 noon to 5 pm during the week and 7 pm Friday, Saturday and Sunday. They are closed on Tuesdays.

Edgartown

Enjoy the sunshine and sushi, or dinner and drinks on the deck at The Seafood Shanty, serving lunch from 11 am to 5 pm and dinner 5–9 pm. Visit the upstairs bar for a cocktail until 12:30 am. The Shanty will be open until October 20.

Head over to Among the Flowers for breakfast, brunch, or lunch, until October 20. Open from 8 am to 4 pm, enjoy eat in or take out. Derby anglers, present your derby pins for 10 percent off food.

Get your fried food fix at the Quarterdeck and grab a seat at a picnic table on Memorial Wharf. Or go check out the Derby standings. The Quarterdeck is open daily from 11 am to 6 pm, until October 20.

After lunch, head down the street and get in line at the Chappy Ferry. Spend the day strolling through the Japanese gardens at Mytoi or visit Cape Poge Wildlife Refuge.

If you stick around Edgartown mainly, spend the day on South Beach or Norton Point, with a stop at the Right Fork Diner. Visit the restaurant or order takeout from 7 am- to 2 pm, until Columbus Day.

Every March, kids and adults count the days until the Dairy Queen opens its doors. Stop by for one last Dilly Bar or Blizzard before they close on October 14.

Chilmark

Menemsha is one of my favorite places on the Island, especially when you can find parking, which is abundant this time of year. Larsen’s Fish Market is open Sunday-Thursday, 10 am to 6 pm and Friday and Saturday, 9 am to 7 pm. Sit on the makeshift tables outside and enjoy hot lobster, steamers and mussels, or oysters and littlenecks on the half shell. Grab a lobster roll or shrimp cocktail and sit on the beach for a feast.

Right next door is Menemsha Fish Market, open to 7 pm every day. Stop by for a steaming cup of lobster bisque with big chunks of lobster meat, perfect for a fall day. Or try their Sunset Special, a cooked and cracked lobster with butter and lemon, a cup of clam chowder or lobster bisque, stuffed clam, and coleslaw starting at $19.99 for a 1 lb. lobster. Other offerings include hot lobster rolls, lobster quesadillas, seafood chimichangas, and nachos.

Take advantage of the weather and kayak to the Home Port Restaurant for its last weekend of the season. Sign one of their release forms to unload at their dedicated drop-off spot, or keep your kayak there while you eat. The Home Port is open this Thursday-Sunday, with back door available at the front door.

For early risers, walk around Menemsha Hills or Great Rock Bight before you head to Beetlebung for half off of breakfast sandwiches from 7 to 9 am. Try the Meggawich, two poached organic eggs, Black Forest Ham, and Vermont Cheddar on toasted sourdough or marbled-rye. Beetlebung will be open until October 15, from 7 am to 5 pm, Sunday-Friday, and until 6 pm on Saturday.

Vineyard Haven

Stop by Tisberry for a cold sweet treat Sunday-Thursday, 11 am to 7 pm and Friday and Saturday, from 11 am to 9 pm. Students get 15 percent off from 2:30 to 6 pm weekdays, and there is an outdoor seating area.

Grab a sandwich, salad, or bring a picnic to Owen Park. With picnic tables, swings, beach, and a bathroom, it’s perfect for a family outing.

West Tisbury

Start your Saturday off with a visit to the Farmer’s Market. Stop by for coffee and a muffin, pick up supplies for a picnic, or do you shopping for the week. The summer market ends October 5 and will transition to the new Ag Hall for the winter market, which runs until December.

After picking up food at the Farmer’s Market, make the short drive to Polly Hill Arboretum. The picnic grove features rustic picnic tables surrounded by American Beech Trees. The grounds are open every day from sunrise to sunset with the visitor center open until Columbus Day. Don’t forget to carry out what you carry in.

Aquinnah

Although Dreamcatcher and the Aquinnah Shop are closed until next year, Faith’s Seafood Shack is open until the end of October. They are open seven days a week: Sunday through Thursday, 11 am to 4 pm; Friday and Saturday, 11 am to 7 pm, weather permitting. It’s always worth a visit.

by -
0
Coop de Ville offers several pumpkin brews. — Photo by Kaylea Moore

Either you love pumpkin or you hate it, at least that is what my experience has been. I don’t think there is much middle ground. I have friends who count the days until Shipyard Brewing Company’s Pumpkinhead Ale — a fall-flavored brew of pumpkin, cinnamon, and nutmeg — appears on shelves and on tap. They bring it in tow to late-August cookouts and have inaugural tastings at their favorite bars.

I am a fan of pumpkin, but only during the fall, when brisk autumn weather replaces the long, hot days of summer. For me, there is a turning point, a day when summer ales are replaced with autumn brews. With that comes pumpkin cravings. I can’t bypass a piece of pumpkin bread or a pumpkin muffin and I start to stock my pantry with canned pumpkin for pie, bread pudding, and whoopie pies. I understand that for some, it may still be early to jump on the pumpkin bandwagon. Glimpses of summer are still present, and jack-o’-lanterns have yet to take residence on our stoops. But for those who have started to crave this fall favorite, here is a sneak peak of Island establishments carrying pumpkin items, with many more to follow.

Coop de Ville in Oak Bluffs has pumpkin fever on tap and in bottles. Try one of their big beers to share that range in size from 16.9 ounces to 25.4 ounces. Sample Pumking from Southern Tier Brewing Company in New York or Smashed Pumpkin from Shipyard Brewing Co. in Maine. They also offer Wachusett Brewing Company’s Pumpkan Ale in a can and Shipyard Brewing Co.’s Pumpkinhead on tap.

For those with a sweet tooth, make sure to ask for a sugar and cinnamon rim on your draft of Pumpkinhead Ale when you visit the Wharf Pub and Restaurant in Edgartown.

Be on the lookout for The Great Pumpkin beer from Offshore Ale Co. in the next month when they roast fresh sugar pumpkins in their wood-fired brick oven and toss them in their mash tun.

At Mocha Mott’s in Oak Bluffs and Vineyard Haven, try the pumpkin spice latte that comes with a shot of pumpkin spice syrup. Or order the pumpkin spice coffee, part of the flavored coffee rotation. Check out the baked goods at both locations for fall-inspired treats. Right now, Mocha Mott’s in Oak Bluffs features glazed pumpkin bread.

Espresso Love in Edgartown has homemade pumpkin spice syrup that can be added to any drink from a latte to iced coffee and cappuccino. Sample one of their sweet autumnal creations including pumpkin cheesecake bars, cranberry pumpkin muffins, and pumpkin latte cupcakes with pumpkin butter cream frosting.

Open for the next month or so, many ice cream shops have yet to close their doors for the season. Stop by Ben & Bill’s in Oak Bluffs for a cone or cup of pumpkin cheesecake ice cream. Mad Martha’s in Oak Bluffs, Vineyard Haven, and Edgartown offers a pumpkin spice flavor. Try it on its own or in a milkshake.

Pretty soon pumpkin will be popping up on dessert menus, and bars will start to use pumpkin purée and pumpkin pie spices in their cocktails. Experiment in your own kitchen with sugar pumpkins. Roast the flesh for a side dish or salad, or try it puréed into a soup. Don’t forget about the seeds, they are nutty and delicious. Roast and top with salt for a snack or toss them in a salad. Boil or steam pumpkin to use in sweet preparations.

While you’re at it, mark your calendar for the Annual Pumpkin Festival, Saturday, October 19, from 11 am to 3 pm at Morning Glory Farm in Edgartown. Enjoy hay rides, face painting, pumpkin carving and activities for all ages as well as local food and baked goods.

by -
0
Chef Jean Dupon prepares the popular Banane Flambé at Le Grenier. — File photo by Susan Safford

I’m a fan of something sweet after dinner, but all I need is one bite, maybe two. I have friends who “save room” for dessert, or only order an appetizer so that they can get their own dessert and not share with me. In my family, a meal isn’t complete without dessert. I grew up baking Christmas and birthday presents for relatives, a tradition that hasn’t changed much.

On dessert menus you see a reinvention of classic desserts ranging from pineapple upside down cake to s’mores. There are the standbys and crowd pleasers such as apple crisp or pie, cheesecake and molten lava cake, and blank canvas desserts such as crème brulée and panna cotta being infused with new flavors. I like the savory side of sweets, desserts using salt, herbs, citrus, and butter. With the changing of seasons, you can expect updated dessert menus full of fall flavors such as pumpkin, apple, pear, and cranberry.

There are places on the Island that I would go to solely for dessert, they are that good. I have mentioned some of them before. Here is a selection of desserts offered at Island restaurants for the next time your sweet tooth gets the best of you:

Stop by Offshore Ale Co. in Oak Bluffs for a dessert prepared daily in-house by Vineyard baker Leslie Hewson, formerly of Mediterranean Restaurant. Offerings range from peanut butter pie to cheesecake and include house favorites such as the warm chocolate chip cookies, three in an order and served a la mode if you’d like, and the chocolate stout cake made with Offshore’s own Steeprock Stout. Ask your server about the Offshore Dessert Mug, a daily creation made by Ms. Hewson.

Alchemy in Edgartown serves classic favorites such as chocolate lava cake and espresso tiramisu. For something different try the ginger and Saint Germain cake with meyer lemon curd, pistachio crème anglaise, and vanilla ice cream. Or for a tropical twist, try the coconut cake and macadamia crisp topped with vanilla gelato and caramelized pineapple.

Atlantic in Edgartown boasts an extensive dessert menu with whimsical preparations such as Shakes & Cookies: three house-made chocolate chip cookies with vanilla and strawberry milkshakes served with brandied cherries. Share the massive four-layered carrot cake with your friends or for adults, try the Drunken Beignets with shots of white chocolate Godiva liqueur and Mozart Belgian milk chocolate liqueur.

After dinner at Chesca’s in Edgartown, make sure to try the Snowball: vanilla bean ice cream coated with sponge cake crumbs, perched on top of a house made caramel sauce moat, sprinkled with Chilmark Chocolate’s almond-butter crunch crumbles. Also on the menu is a fresh fruit brown butter cobbler with sweetened mascarpone drizzle. For those with dietary restrictions, make sure to ask your server about the gluten-free brownies.

Crack into the crème brulée at Mon Amour in Vineyard Haven or try the chocolate Grand Marnier brownie with almond buttercream ice cream, or the mascarpone cheesecake with a graham cracker crust and strawberry sauce.

A favorite at Saltwater in Vineyard Haven is the Sea Salt Ice Cream with caramel sauce and almond brittle. For a pick me up, try the Afogato: vanilla bean ice cream topped with hot Flatback espresso; or the strawberry rhubarb crisp served a la mode.

At Le Grenier in Vineyard Haven, choose from a list of French classics such as crème caramel, profiteroles, and crème brulée. For a tableside spectacle, order the banana flambée, served with vanilla ice cream and caramel sauce.

Next time you are at Sharky’s Cantina in Oak Bluffs or Edgartown, for the table, order the behemoth warm skillet baked cookie or brownie sundae served with ice cream, whipped cream, caramel, and chocolate sauce.

by -
0
Dine outside at Beach Plum Inn and Restaurant, or just enjoy a drink al fresco before sitting inside. — Photo by Eleni Roriz

Labor Day has come and gone and the Island seems to be running at a slower pace. Locals come out of summer hibernation and begin to show their faces at their favorite restaurants and watering holes. Now that reservations and mid-week hour-long waits are rarer and parking spaces are more plentiful, where will you go for one last hurrah?

Here are some favorite restaurants and dishes of Islanders from this summer, as well as places that locals want to try before the end of the season.

Steven PremDas is excited to try the The Sweet Life Cafe in Oak Bluffs. “It’s changed ownership over the years, and this year we haven’t tried it yet, so we figured that we would wait until it’s calmed down to try it. I want to see what they have to offer, they’re usually pretty creative. I’d like to go when it’s still warm enough, because it has a great outside.”

Kathryn Townes frequents the Martha’s Vineyard Chowder Company in Oak Bluffs. Her favorite waitress is Princess, and her favorite meal consists of mussels for an appetizer and chicken as an entree.

“The gravy is amazing. I want the recipe.”

The gravy accompanying the pan roasted chicken breast is a truffle plum butter sauce that is served with smashed potatoes and green beans. The mussels at Chowder Company are steamed in a chili coconut sauce with lemongrass and served with toasted bread. To wash it all down, Ms. Townes likes the South Beach Martini, a cocktail made with cucumber vodka, lemon and lime juices, agave simple syrup, and mint.

“I use the Sharky’s card so I get free rewards. I get discounts at Sharky’s and Chowder Company and free appetizers,” Kathryn says.

Katie Gould Bushey has been to the restaurant at the Beach Plum Inn in Chilmark twice this summer. “The first time I sat outside and had dinner on the deck and watched the sunset, and the next time, our reservation was a little later, so we went early and had a cocktail on the deck before we went inside to eat. There was a group of us that went, we ordered the whole chicken and that was for about three to four people, so we split that, along with the rabbit with pork belly and the lobster dish. For appetizers we had fresh tomatoes and pig head terrine and for dessert we got a grilled peach drizzled with honey. The best part about it, it’s BYOB and they take the Island Card, so you get 20 percent off all food. It’s really a great deal if you are a local person.”

Corinna Black is a fan of The Net Result in Vineyard Haven. “Our favorite thing this summer has been Net Result takeout. We’ve gone there once a week and got sushi and fish sandwiches, and it’s always awesome. If you call it in, you don’t have to wait in line; you can go over to the fish counter and pick it up.” Her go-to sushi, “definitely spicy tuna or the dragon roll.”

Ryan Bushey had great meals at both Chesca’s in Edgartown and the Outermost Inn in Aquinnah. “Chesca’s halibut is always one of my favorites. It’s halibut over white beans and tomatoes and has a really nice broth. Chesca’s has consistently good food.”

The Outermost Inn was also a stand out. “Everything we got was really good, we all ordered something different. We had heard that it was expensive, but if you are going to go out to dinner, it’s an experience, driving up there and hanging out at Hugh’s new bar outside, enjoying the sunset and a good meal.”

Katrina Delgadillo is a devotee to the lobster tacos at Hooked in Oak Bluffs. “Every time I go, I get them. It’s only an appetizer but they are the perfect size, because then you can get dessert.”

For drinks, Ms. Delgadillo has a couple of suggestions. “The watermelon cocktail is really good and they have good sangria. It’s sparkling sangria.”

Alyssa Venincasa and Traeger Di Pietro are regulars at Sidecar in Oak Bluffs. “We are big fans. I like the burger, I always get the burger with sweet potato fries and coleslaw. I think it’s my favorite burger, well, Atria is really good too. It’s all I had this summer, and the eggs, they always change,” says Ms. Venincasa.

You can find the Island deviled eggs on the menu under The Devil Makes 3. On a recent night the flavors were traditional, pancetta, and tabasco. The Sidecar burger is loaded with balsamic onions and zucchini pickles served on a thyme focaccia bun with sweet cabbage slaw and fries. Another favorite of Ms. Venincasa is the local swiss chard and kale salad, with roasted sunflower seeds, bacon bits, dried cranberries, Roqufort, tossed in a warm bacon vinaigrette.

On a recent night, Mr. Di Pietro tried the bloody Mary steak. “The steak was very yummy. The way he slices it almost makes me like the steak 100 times more, because he slices it on an angle, and he does it every time I have a steak here…I give it an A plus plus.”

by -
0
LeRoux Gourmet carries a mix of local and non-local products at the store. — Photo by Kaylea Moore

I always keep a bottle of LeRoux’s 18-year-old balsamic in my pantry. It makes a perfect salad dressing, paired with olive oil, dried oregano, salt, and pepper. Earlier this summer I ran out, and had yet to restock until a couple of day ago. I heard that LeRoux opened a second store across the street focused on food, called LeRoux Gourmet, but with my busy summer schedule, I hadn’t had a chance to check it out. When I finally made it there, I was glad I did, it is my kind of playground.

Even if you are not in the shopping mood, it’s a fun store to meander through. There is a section devoted to popcorn, with kernels ranging in hues of white to red to black. The BBQ shelf features a myriad of rubs, sauces, and marinades, and it’s neighbors with the mustard and pickle shelf. If your recipe calls for an unfamiliar ingredient, check out the extensive spice section where you may just find what you are looking for.

It’s exciting to see so many delicious foods, condiments, and candies all in one place. Right away I saw some of my favorite treats, including Béquet sea salt caramels from Montana and Tate’s Bake Shop chocolate chip cookies, thin and crispy and great with vanilla ice cream.

Meghan Houghton, who works behind the counter, immediately directed me towards the local products. She showed me the teas and coffees from Chilmark Coffee Company, Honey from Martha’s Vineyard Honey Co., and preserved lemons and rubs from Kitchen Porch Catering including dukkah, an Egyptian nut and spice blend and za’atar, a Middle Eastern spice blend.

Around the store, I discovered an array of salts ranging in color, flavor, and texture, providing a trip around the world. Salts varied from Bolivian Rose Andes Mountain Salt and Cyprus black lava salt to Hawaiian red sea salt and Himalayan pink salt. If you want to savor the flavor of the Vineyard, make sure to pick up some Martha’s Vineyard Sea Salt.

Vineyard chocolates are prominently displayed next to craft bars such as Wild Ophelia’s smokehouse BBQ potato chip bar and peanut butter and banana bar. Anne Bennett of Vineyard Sweets M.V. offers an assortment of confections such as dark chocolate caramels, coconut crunch, peanut butter creams, and chocolate sea shapes. A sampling of treats from Enchanted Chocolates of Oak Bluffs includes chocolate covered pretzels, almonds, cranberries, espresso beans, and chocolate bars. Superfood trail mix, superfood energy balls and chocolate sauce from Not Your Sugar Mamas and candy bars from State Road Restaurant round out the local offerings.

Whimsically decorated chocolates and truffles are exhibited in a glass case at the front of the store. Black Dinah truffles from the small island of Isle Au Haut in Maine feature bright stenciled designs. Check out the clownfish and honey bee truffles from Moonstruck Chocolates of Portland, Oregon, or try one of the Needhams, a combination of coconut, potato, and powdered sugar dipped in dark chocolate from Monica Chocolates of Lubec, Maine.

The upper level of the store features an olive oil and vinegar tasting room. Vats of balsamic vinegars and olive oils can be sampled before being purchased. Balsamic flavors vary from fig, tangerine, and pomegranate, to cranberry, pear, and dark chocolate, as well as the favorite 18-year-old. For a different twist, try the coconut or honey ginger white balsamic. Olive oils are light to full bodied with flavor profiles ranging from grassy to buttery and include flavors such as mushroom, sage, and Persian Lime.

Each shelf and corner has a different product or theme. One shelf is strictly devoted to cocktail mixers and garnishes. From bloody Mary mix and simple syrups to bourbon flavored cherries, olives, and rim dippers, make sure to stop by before your next cocktail party to pick up some accessories for your drinks. And while you are there, pick up a dip, spread, salsa, or tapenade and crackers or chips for a quick party snack.

A variety of starter kits make for fun fall activities. Try your hand at making your own beer, pickles, or sushi. Stop by LeRoux at Home for imaginative baking pans, molds, and cookie cutters, then venture next door to LeRoux Gourmet for all of your cookie decorating needs. Choose from a full spectrum of colored decorating sugars, sprinkles, and candy decorations or try out a new flavored extract and stock up on vanilla beans. Fashion a quick dinner from dried pasta and San Marzano tomatoes or get cozy with one of the many dried soup mixes. If you have special dietary needs, make sure to check out the gluten-free section.

LeRoux Gourmet is located at 13 Main St. in Vineyard Haven. Hours are Monday-Saturday 9 am to 7 pm and Sunday 9 am to 6 pm. For more information, call 508-338-2347.

by -
0
Key lime tarts made in a muffin pan are less of a hassle to serve. — Photo by Kaylea Moore

This summer I find myself being invited to impromptu cookouts and dinner parties with no time and no idea what to bring. When I do plan ahead, I usually complicate the process — never ready when I’m supposed to be and always swearing that I will do something easy the next time. I arrive and need to reheat, unmold, cut up, or assemble something, getting in the way of the host and adding to the mess. This past weekend, I tried something new; I kept it simple, for the most part.

When I go shopping, I tend to stock up on things that I know I can use in a pinch such as canned beans, jarred artichokes, peppers, eggs, and cheese. The last thing I want to do in the summer is “run to the store,” braving the crowds and lines and battling for a parking spot. Instead, I find myself searching through the pantry and excavating the refrigerator to see if I can throw something together with what I have on hand.

Here are some quick and easy dishes, with items you may have in your kitchen, to throw together for the next party you attend.

Shrimp cocktail: This is such a simple dish and always a crowd pleaser. Buy shrimp already cooked or do it yourself at home. I usually keep a bag of shrimp in the freezer. Boil water with Old Bay or seafood seasoning and let the shrimp boil for a few minutes until pink and curled. Cool and serve with cocktail sauce and lemon. If you want to get a little fancy, try a poached seafood salad. Poach shrimp, scallops, lobster, mussels, and squid separately, but all in the same pot with water, a little white wine and a bay leaf. Transfer to ice bath to cool. Chop seafood and toss with lemon juice, olive oil, chopped parsley, and salt. Add sliced red onion, olives, capers, or jalapeñ;os.

Dips: I always have a can of beans on hand and experiment with different types of dip. Here is one of my favorites: Combine 1 can of chickpeas, drained and rinsed, 1 clove of garlic, a few pieces of jarred roasted red peppers, a drizzle of olive oil, and a pinch of salt in a food processor. Pulse until smooth. Add more olive oil until you reach a consistency that you like. Serve with toasted bread or pita and olives.

Pasta salads: Pasta is a staple in my house. I know that I can throw together some sort of dish with pasta and whatever else I can find. Try roasting vegetables: onions, peppers, zucchini, tomatoes, etc. and toss with orzo, feta, and a quick vinaigrette of garlic, Dijon mustard, red wine vinegar, olive oil, salt, and pepper. Or make a pesto with leftover herbs. Use a combination of parsley, basil, blanched carrot tops, and arugula. Pulse in food processor with garlic, any type of nut (almond, walnut, cashew, pine nuts), toasted if you prefer, and olive oil. Season with salt and add Parmesan cheese if you like. Toss pesto with pasta. Serve warm or cold.

Deviled eggs: Although Jell-o salads didn’t stand the test of time, deviled eggs are as trendy now as they were 50 years ago. These old-school party favorites can be updated with toppings such as smoked salmon or crispy prosciutto.

Salad: Green salads are a great addition to any party and something that I can usually whip up with what I have on hand. I have a friend who always brings caprese salad; or tomato, basil and fresh mozzarella on skewers, which get gobbled up right away. But my favorite summer salad is watermelon and feta: Cube watermelon and feta and toss with sliced red onion, chopped mint, olive oil, and balsamic vinegar.

Dessert: When I make dessert, I like to go big, which results in a big mess and a whole afternoon of cooking and cleaning. I’ll make homemade strawberry shortcake, in which the biscuit dough needs to made, refrigerated, cut, and cooked or salted caramel brownies with pots, pans and bowls covered in chocolate and caramel.

This past weekend, I was invited to a cookout so I asked what I could make. Key lime pie was requested. The day of the party, I couldn’t find my pie plate, so I improvised with a muffin tin, which resulted in individual key lime pie tarts that didn’t need to be cut or plated. What I love about this recipe is the lack of measuring and the minimal mess as well as a quick prep time. I used the same bowl throughout the whole process, from melting the butter to whipping the cream, with a quick wash in between each step.

Key Lime Pie Tarts

makes 12 muffin-sized tarts

1 1/2 cups of graham-cracker crumbs (one sleeve crushed- use a ziplock bag to crush crumbs with your hands or a rolling pin)

6 Tbs. unsalted butter, melted

3 Tbs. brown sugar

pinch of salt

1 can (14 ounces) sweetened condensed milk

4 egg yolks

1/2 cup Nellie and Joe’s Key West Lime Juice (available at most Island markets) or fresh squeezed key limes if you can find them

Zest of one lime

1 cup heavy cream

Powdered sugar

Preheat oven to 375 degrees. Combine graham cracker crumbs, butter, brown sugar, and salt. Mix well and press firmly into muffin tin (approx. 2 Tbs. per serving). Bake on middle rack until lightly browned, about 5 minutes. Cool.

Lower oven to 325 degrees. Whisk sweetened condensed milk, egg yolks, key lime juice, and zest (reserve some for garnish). Pour over cooled crusts. Bake until center is set, about 10 minutes. Cool.

Whip heavy cream with powdered sugar. Top key lime tarts with whipped cream and sprinkle with lime zest. Refrigerate to set. Loosen tarts by sliding a knife around the muffin tin.