Authors Posts by Kelsey Perrett

Kelsey Perrett

Kelsey Perrett
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Benito’s

Derby Special: Men’s cut (haircut, hot lather neck shave, hot towel and neck massage). Only $16. Mention this ad for the discount.

HomePort

20% Discount for Derby Pins at Back Door!

Island Inn

Special Contractor Derby Rates

Menemsha Fish Market

Lobsters: Buy 3, get 1 FREE or a short sleeved tshirt with derby pin

The Newes Pub

Receive 10% Off Food
when you show your Derby Pin

Wharf

10% off when you show your Button 20% off if you get a Daily Prize
(must show dated award, present within 2 days of award)

To advertise your specials, call 508-693-6100 press 2. See ads for details regarding restaurant hours, pricing and restrictions.

Pizza at the Beach Plum is wood fired in their new oven. —Photo by Gabrielle Herman

There are a lot of amazing things about pizza — gooey cheese, herby sauces, crispy-chewy dough — and there are a lot of amazing places to grab a slice on this Island. But sometimes pizza is about more than quick and easy takeout. Pizza is best shared with friends, but even better when shared with a community. Almost everyone loves pizza. And there’s something beautifully symbolic about dividing a circle into shareable wedges — especially when the community pitches in to build the pizza oven. This fall, get a taste of that collaborative spirit at one of these up-Island pizza parties:

The Beach Plum Restaurant

In partnership with Island Grown Schools, the Beach Plum restaurant in Menemsha will host Thursday-night pizza nights from 5 pm to 9 pm until they close on Oct. 19.

“The Beach Plum is excited to introduce the community to its beautiful new wood oven,” Elana Carlson of the Beach Plum wrote in a press release. Construction of the oven started at the beginning of the summer, with help from craftspeople in the community. Beach Plum chef Chris Fischer and intern Miles Cornwall poured the foundation; Allan Klein and Andy Magdanz sourced, assembled, and set the oven, and mason John Maloney laid the brick and built the façade.

The Beach Plum collaborated with Island Grown Schools for several fundraising dinners this summer. For the 250-person IGS event in June, local students experienced the behind-the-scenes of the restaurant world, helping with hosting, waiting tables, and even managing the restaurant.

This fall, students are harvesting with Beach Plum staff at a different farm each week. Last Tuesday students harvested vegetables at Beetlebung Farm with the Chilmark Garden Club. Those vegetables were served on top of pizzas the next night.

The restaurant offers a limited menu on pizza nights. Last week included vegetable sides, a kale salad, two entrées, and dessert. Pizza choices will vary. Last week guests enjoyed a pork, nettles, fennel, and chili pie, a long-cooked greens, scallion, garlic, and sheep cheese pie, and a tomato, panna, and arugula pie. The Beach Plum is a BYOB establishment.

Pizza to-go orders can be placed calling: 508-645-9454. The Beach Plum is open Thursday, Friday, and Sunday through Oct. 19. For more information, visit beachplumrestaurant.com.

Orange Peel Bakery

Most Wednesday nights from 5 pm to 8 pm, the Orange Peel Bakery in Aquinnah has the outdoor wood oven fired up for make-your-own-pizza night. Orange Peel provides about 60 balls of homemade dough, plus sauce and cheese. Guests bring their own toppings to share on a pizza assembly line, and BYOB. The suggested donation is $10. “Anything goes” as a pizza topping, according to Orange Peel’s web site. “Consider olives, peppers, pineapples, pepperoni, feta cheese, onions, herbs, quahogs, mushrooms, duck, chicken, asparagus, and pesto.” Because it takes place outdoors, pizza night is always weather-permitting. In November, pizza night will move to Saturday nights. For updates, find the Orange Peel Bakery on Facebook, or visit orangepeelbakery.com.

Chilmark Community Church

After a summer hiatus, pizza nights have returned to the Chilmark Community Church, every Tuesday at 6 pm through Nov. 25. The tradition is to come for pizza and bring a potluck dessert to share. Afterward, adults have a Bananagrams tournament while kids are free to run and play games outside. It’s a nice break from both the TV and the dinner, and all are welcome. Free. For more information, call 508-645-3100.

Benito’s Derby Special: Men’s cuts (haircut, hot lather neck shave, hot towel and neck massage). Only $16. Mention the display ad for the discount.

East Chop Sleep Shop 30% Off Everything in the Store (in-stock)

Island Living Card from Edgartown National Bank; 10% Off Food at the Wharf with your Island Living Card

Jardin Mahoney Fall Specials; Leyland Cypress, $19.50; Emerald Green Arborvitae, $29.50; Dark American Arbor- vitae, $29.50; Green Giant Arborvitae, $34.50

Menemsha Fish Market October Specials: 20% Off Island Club Members; 20% Off Seniors 55+; Lobsters Buy 3, get 1 FREE or a short sleeved tshirt with derby pin

Laughing Bear All Summer on Sale!

Middletown Nursery 50% Off Perennials and Roses, 30-50% Off All Trees and Shrubs LOCAL!

SHOP

Nikki Sedacca Gallery End of the Season Blowout Sale

Our Island Club New Member October Special: Join Our Island Club and receive a $25 Cronig’s Gift Card

Outrageous! Everything 40-70% OFF (Some exceptions)

Vineyard Decorators Save $100 or more with Rebates on qualifying purchases of Hunter Douglas window fashions

Vineyard Gardens 50% Off many Perennials, Trees and Shrubs

To advertise your sale, call 508-693-6100 press 2. See display ads for details regarding store hours, pricing and restrictions.

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At the Edgartown Bridge Club on Monday September 15, nine tables were in play.  North-South winners were Sue Collinson and Bea Phear, followed by Eric Stricoff and Rhonda Cohen in second, Sari Lipkin and Carol Whitmarsh in third, and Sunny Brownrout and Stan Kissel in fourth. Finishing in first place East-West were Barbara Silk and Deirdre Ling, followed by Mollie Whalen and Joe Ashcroft in second, George and Isabel Shattuck in third, and Molly Mattoon and Judy Cronig in fourth.  The Edgartown Bridge Club has moved back to the Edgartown Yacht Club until next summer.  The game will start promptly at 12:30.

At the Martha’s Vineyard Bridge Club on Tuesday September 16, seven tables were in play for an International Fund Game. Overall winners were Barbara Besse and Miles Jaffe, followed by Charlie Harff and Gail Farrish in second, Nancy Neil and Sue Collinson in third, Andrew Jacknain and John O’Keefe in fourth, and Kathy and Peter Clay in fifth.  Also placing in the were Cheryl Neal and Dotti Arnold in sixth place.

At the Island Bridge Club in West Tisbury on Thursday September 17, seven tables were in play.  North-South winners were Barbara Besse and Miles Jaffe, followed by David Donald and Charlie Harff in second, and Robert and Ency Fokos in third.  East-West winners were Mollie Whalen and Joe Ashcroft, followed by Dan and Nancy Cabot in second, and John O’Keefe and Andrew Jacknain in third.

THURSDAY
-Coop de Ville Dockside Clambake: Lobster, Steamers, Corn on the Cob and Chowder $35
-Lampost 1/2 price wings during the NFL Game
-Lookout Taco Nite 2-for-1 Tacos

FRIDAY
-Wharf Pub Prime Rib Night

SATURDAY
-Ocean View Roast Prime Rib $19.99
-Seafood Shanty Prime Rib, $24.95 dinner only

SUNDAY
-Lampost NFL All-you-can-eat Buffet for $10
-Lobsterville Beer & Drink Specials All Day
-Lookout Sushi Nite, 25% Off All Sushi

MONDAY

-Coop de Ville Lobster Roll & Fries $13.50
-Lampost 1/2 price wings during the NFL Game

TUESDAY
-Coop de Ville Lobsterfest Steamed Lobster & Corn on the Cob $15
-Lookout 1/2lb Burger Nite includes fries Cheeseburger $8; All Speciality Burgers $10
-Wharf Pub Twin Lobster Night

WEDNESDAY
-Ocean View Lobster Night $21.99 includes potatoes and vegetables
-Shuck Shack Shore Dinner: Lobster, chowder, and a stuffed quahog $20

ONGOING
-Back Door at Home Port 20% off with Derby Pin
-Beetlebung Lunch Buy 1, Get 1 1/2 OFF Panini, Flatbreads, Soups, Salads Daily 11:30-3.
-Chesca’s It’s time for our Fall Wine Specials
-Coop de Ville $1 Littlenecks All Summer!
-Detente Early Birds at the Bar, 1/2 off before 6pm *Must mention display ad
-Grill on Main 2 for 1 Entrées Every night
-Lampost Half Off Entreés with your derby pin
-Lola’s $3 Drafts with 50¢ Wings at our Bar Nightly, 5-9pm for the month of Sept
-Lookout 1/2 Price Raw Bar & Apps, Mon-Thurs 4-6pm & Fri 3-6pm
-Ocean View Seniors 10% Off Lunch daily
-Quicks Hole Tavern Free return Passenger Ferry Ticket with minimum purchase of $60
-Seafood Shanty Lobsterfest Everyday! 1 1/2 lb. Lobsters $24.95 all day; Show your Derby Pin and get 10% Off All Food any time of the day
-Square Rigger $20 Menu is back!
-Sweet Life Early Birds at the Bar, 1/2 off before 6pm *Must mention display ad
-Wharf Pub 10% Off when you show your Derby button; 20% Off if you get a daily prize (must show the dated award within 2 days of the award)

Benito’s
Derby Special: Men’s cut (haircut, hot
lather neck shave, hot towel and neck
massage). Only $16. Mention the
display ad for the discount.

HomePort
20% Discount for Derby Pins at
Back Door!

Island Inn
Special Contractor Derby Rates

Macdougalls’ Cape Cod Marine Service
Winter Storage, Free Fall Vessel Pickup
for all Vineyard Customers

The Seafood Shanty
Show your Derby Pin and get
10% Off All Food any time of the day

Wharf
10% off when you show your Button
20% off if you get a Daily Prize
(must show dated award, present within 2 days of award)

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MVYLI Youth Leaders: Katrina Lakis, Avery Hazell, Maisie Jarrell, Lucy Dougherty-Soares. MV Environmental Club: Emily Kleinhenz, Kelsey Moreis; MVRHS Students: Jared Livingston, Oliver Silberstein, Owen Singer. MVRHS National Honor Society: Lee Foraca, Julia Neville, Charlotte Potter, Samantha Potter, Sabrina Reppert, Michaela Rivard, Galya Walt, August Welles. MVRHS Alumni: Emerson Hazell; Oak Bluffs School Students: Lilli Ahearn, Caleb Burt, Sasha Lakis, Shelby Ponte, John Rogers, Taylor Rogers and Jusselle Wildanger; Cub Scout Pack 90 & 93: Jack & Matt Heyden, Oliver, Dan Larkosh, Linus & Dana Munn, Henry & Kurt Redfield, William Thorton; BioDiversity Works: Liz Baldwin; Tisbury Waterways: Melinda Loberg, Pamela Street, Gus Lewis; Vineyard Conservation Society: Signe Benjamin, Rob Kendall, Jean Lewellyn; Black Dog Sails: Erin Jackson, Jeanne Rogers, Sofie Suter, Betty Worlfson; and boaters. Dukes County Manager: Martina Thornton, MVRHS Science Chairperson, Natalie Munn, MVYLI Parents: Kelly Dorr Hazell, Abby Lakis, MVYLI Team: Sharon Engler, Maura Valley, Marianne Larned.

On Saturday, September 20, members of the Vineyard community, young and older, joined with hundreds of thousands of volunteers at 5,583 locations around the world for the 29th annual Ocean Conservancy’s International Coastal Cleanup. It is the world’s largest single day volunteer effort to clean up beaches, lakes and rivers, according to a press release.

The Vineyard cleanup took place on the Vineyard Haven Harbor and was organized by MVYLI youth leader Katrina Lakis, in partnership with MVRHS Environmental Club. Every piece of trash was tracked and will be included in the annual index of global marine debris. Owen Park had the most trash. There were 4,579 pieces of trash collected. The top three items: 3,344 cigarette butts, 221 small plastic pieces, 205 food wrappers. Prizes were given for the most cigarette buts, and for an empty Crystal Head Vodka container.

Longtime fan of Hopps Farm beer Bob Gusa with restaurant and retail operations manager Jessie Holtham. — Photo by Siobhan Beasley

Offshore Ale Co. celebrated the annual release of the Hopps Farm Road Pale Ale on tap at its Oak Bluffs brewery and alehouse on Tuesday, Sept. 23. While Eric Johnson and Jeremy Berlin played their Tuesday-night live jazz set, customers enjoyed food specials paired with the Pale Ale. “This much-anticipated beer draws a local following,” said Jessie Holtham, restaurant and retail operations manager at Offshore.

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Jon Hartzband manned the bar for the busy grand tapping.

The Hopps Farm Road Pale Ale is brewed annually each fall with locally grown hops, primarily from the West Tisbury road of its namesake. “Regular customers Alan Northcott and Ken Rusczyk began a hobby of growing hops on their Island properties five years ago,” Ms. Holtham said. “They offered their hops to Offshore Ale Co. who graciously accepted.” A core group of volunteers — mostly friends of Mr. Northcott, Mr. Rusczyk, and Offshore staff — carry out the harvesting each year. The hops are grown on tall trellises and poles. When the poles are brought down, the hop vines are slipped off and onto a large table where the volunteers pluck the hop cones and gather them in baskets.

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Offshore drew a full house to celebrate the release of Hopps Farm Road Pale Ale on Tuesday.

Offshore has been brewing the Hopps Farm Road with contributions from Island growers for five years now. “It’s a pale ale, but a little light on the malt flavor to really let the fresh hop character come through,” Neil Atkins, head brewer at Offshore, said. This year, he brewed 10 barrels — 310 gallons — of Hopps Farm.

“Moderately spicy foods will pair well with this Pale Ale,” Ms. Holtham said. “And locally grown foods will complement the locally grown hops.” On Tuesday, special pairings included local blackback flounder from Menemsha Fish House and local acorn squash from Norton Farm.

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  • The Vineyard Haven to Woods Hole trip at 10:45 am has been diverted from OB to VH due to weather conditions.
  • The Woods Hole to Oak Bluffs trip at 11:00 am has been diverted from WH to VH due to weather conditions.
  • The Vineyard Haven to Woods Hole trip at 12:15 pm has been diverted from OB to VH due to weather conditions.

For more information, visit steamshipauthority.com.

The "Rasputin's Revenge" pancakes from the Black Dog. —Photo by Michael Cummo

Before you bite into your next breakfast, do you know where it’s been? I’m not talking about your cook’s loose interpretation of the five-second rule. Nor am I suggesting that your food once shook hands with a molecule of gluten (for shame!) and didn’t wash. I won’t even discuss the farm whence your eggs came, and whether or not that farmer’s neighbor allowed the chickens to play in his yard. I’m talking about the metaphorical “been.” The big been. As in, does your meal have a history, a backstory, a name worthy of something other than “eggs and bacon”? If you’re eating at an Island restaurant, the Magic 8 Ball says: “Outlook good.”

Sure, there’re plenty of restaurants on Martha’s Vineyard where you can order eggs and bacon. Or two eggs and two strips of bacon, and so forth in various numerical increments. But this is a land of artists, and writers, and creative types who shun the straightforward. At many Island restaurants, you may have to read the fine print to know just what it is you’re ordering. There are a lot of geographical locations on the menu: Chops and Beaches and Katamas (which almost always have avocado — whether or not there’s a reason for that, Magic 8 Ball says: “Better not tell you now”).

The menu names get even weirder, but if you want to know why, the 8 Ball won’t tell you. Yes, there is a limit to everything, even omniscience. You’ll have to ask the cooks.

Biscuits in Oak Bluffs generally favors the straightforward menu items, until you scroll down and reach “The Stormin’ Norman” omelette. Owner Chris Arcudi says he named the menu item after a hyperactive childhood friend. “He was always storming around, so I called him Stormin’ Norman. I wanted to name a dish after him, and it has all the things he likes: bacon, ham, sausage, and onion.” ($7.99.*)

The Art Cliff Diner in Vineyard Haven has a few quirky names on its menu, but most of them are coded to the ingredients inside. The Smokin’ in the Shower, for instance, is a toasted bagel with smoked (get it?) salmon, red onion, tomato, cream cheese, capers, and a shower of lemon. ($10.50.)

Some menu items on the Vineyard have been around so long that the staff can’t remember exactly why they are called what they are called. Nadine Barrett, a server at Linda Jean’s, can confirm that the “Jacob” was named after one of the cook’s kids “back in the day when Linda Jean’s first opened. He would come in here and eat home fries with onion, tomato, broccoli, spinach and cheddar cheese all the time.” ($7.99.) The “Sampson” (two pancakes, two eggs & two sausage patties, $9.99) she wasn’t so sure about, but she believes it was the name of someone’s pet. “We’ve had a lot of menu items named after beloved animals and pets,” she said.

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“Bozo on the Bus”: poached eggs over French toast at the Black Dog. —Photo by Michael Cummo

Jeffrey Hefflin, fondly known by his staff as “Heff,” has been a cook at the Black Dog Tavern since 1986. He can remember the stories behind most of the menu items because he named them himself. After a stint in the military, Heff came to the Island to teach, but found himself drawn instead to a little shack called the Black Dog. “I saw the last of the old hippie days here. Back in the day we used to have stereo wars over Grateful Dead and Jimi Hendrix vs. punk rock.” Those days live on in the “Are You Experienced?” omelette with asparagus, mushrooms, and cheese. (Grass and shrooms are kitchenspeak for asparagus and mushrooms, respectively.) “They’d never let us play that type of music now,” Heff says, but he still gets to have an awful lot of fun with the menu. Here are a few of his favorites:

  • Bozo on the Bus: The “bus” in this breakfast is the French toast, which provides a sort of vessel for the poached eggs. The “bozo” used to be a customer’s name, but the customer — who definitely can’t be named now — complained and demanded to have his name taken off the menu. Heff obliged, and the next day “the so-and-so on the bus was off the menu, and the Bozo on the Bus was on.” ($9.)
  • Candy Ghost in the Big House: “Our friend got sent to Framingham for driving without a license too many times. It’s two poached eggs surrounded by four walls of French toast.”
  • Charley on the Fence: “Charley was a cook here one summer, and he was a little out of control. He crashed three cars that summer, and one was up on a fence. He’s since cleaned up his act, but he was rather infamous that summer.” (Omelette with mushrooms, onions, bacon, and melted cheese, $9.)

Wait, I’m sensing a theme here, Heff. Just how do you get your name on the Black Dog breakfast menu? “It’s usually something you’re not real proud of,” he admits. The menu is a way to immortalize the stories surrounding Black Dog customers and staff, a way to make sure what happens on Martha’s Vineyard stays — forever commemorated — on Martha’s Vineyard. Then sometimes, they just paint a funny picture.

  • Vlad Surfing the Net: “Back when the Iron Curtain fell, we had a bunch of Czechs come to the Island. Some of them worked here and some were our friends. Vlad was all into the Internet, he was just amazed by it. We couldn’t get him off the computer. I think that item was originally called Vlad has a Techno Party.” (Scrambled eggs with bacon, tomato, onion, and cheese, $8.)
  • Rasputin’s Revenge: “We had this dishwasher that looked just like Rasputin. Long hair, crazy, wild eyes. Every day he would eat strawberry chocolate chip pancakes. Dishwashers are either young kids, foreigners, or people that could have gotten a degree from MIT, but they dropped out. They’ve always got something a little wacky in their head.” (Small $6, large $8.)
The Black Dog's "Happy Heff": scrambled eggs with spinach, tomato, mushrooms, and cheese. —Photo by Michael Cummo
The Black Dog’s “Happy Heff”: scrambled eggs with spinach, tomato, mushrooms, and cheese. —Photo by Michael Cummo

Heff himself has made the breakfast menu hall of fame, twice, for his love/hate relationship with the morning shift.

  • Happy Heff: “They switched me to doing breakfast. I didn’t want to get up that early. I was doing lunch or dinner and I liked it because I wanted to go out at night. The happy Heff was kind of a play on my rather grumpy mood in the morning. It worked out well though, I’d much rather get up early and work now.” (Scrambled eggs with spinach, tomato, mushrooms, and cheese, $8.)
  • Crabby Heff: “They’re the same thing. The only difference is it has fresh crab in it.”

The next time you come across a funky name on a breakfast menu, don’t pass it over in favor of a list of ingredients. Ask your waiter. You might hear a funny story. And if you’re ordering from any of the above restaurants, you’ll surely get a breakfast that lives up to its name.

*Some menu items are specials, and their prices and contents are subject to change.