Authors Posts by Kelsey Perrett

Kelsey Perrett

Kelsey Perrett

Looks weird, tastes great: the Nobnocket Nectar from Tisberry. — Kelsey Perrett

This article was supposed to wait until August: what better time to talk about cold and refreshing drinks? But the humidity has been so oppressive the past couple of weeks that it seems the dog days of summer have come a bit early, and I’ve found myself drinking more smoothies than ever.

A "Mighty Green Monkey" from Blissed Out.
A “Mighty Green Monkey” from Blissed Out.

The great thing about smoothies in the hot weather is not just that they’re cold. Their liquid form is very easy to digest, so you don’t get that bloated food coma feeling while it’s already creeping on 80 percent humidity. They’re a great way to squeeze in servings of fruit and veggies (especially leafy greens), and they’re super easy to modify if you have dietary restrictions or intolerances (Hint: great ice cream replacement for the dairy-free crowd). Lots of Islanders favor smoothies as a quick-grab breakfast to sip on while stuck in traffic at the drawbridge. I’m a fan of the smoothie as an afternoon snack, a blood sugar and vitamin booster late in the day when I feel like crashing.

I recently bought a new blender. I splurged and got a Ninja, an impressive stack of whirling blades that could chop, process, pulse, or purée a diamond. I’ve been making all kinds of delicious treats. (My favorite: coconut milk, almond milk, a banana, almond butter, and a scoop of Not Your Sugar Mamas Be Cozy chocolate powder). The only problem with the blender is it appears to have a violent streak. Those samurai blades have already hacked my fingers to shreds on several occasions, and I’ve become rather wary of it.

For my own safety I’ve decided I’m only allowed to use (and wash) the blender under adult supervision. At the very least, with someone nearby to either drive me to the hospital or call an ambulance.

A Chocolate Almond Bliss "Milkshake" and Spinach & Mango smoothie from Not Your Sugar Mamas in Vineyard Haven.
A Chocolate Almond Bliss “Milkshake” and Spinach & Mango smoothie from Not Your Sugar Mamas in Vineyard Haven.

Luckily, we have so many great smoothie spots around the Island, I can get my fix while I learn how to fight a Ninja.

Blissed Out: When I told a certain Editor-in-Chief the price range of smoothies at Blissed Out, ($8-15) he exclaimed “What do you get, a puréed Filet Mignon?” That would be gross of course, but he was correct in assuming you pay for exceptional quality here. All the juices and smoothies are not only fresh, but made exclusively from organic, vegan ingredients that are free of dairy, gluten, and refined sugar. Try replacing your coffee with the “Mocha Maca Mashup” for an extra energy boost. Main Street, Vineyard Haven, or at the “Bliss Bus” at Eden on State Road, Vineyard Haven.

Not Your Sugar Mamas: While we’re on the topic of dairy, gluten, refined sugar free superfoods, it’s necessary to give a shout-out to Not Your Sugar Mamas in both Vineyard Haven and Edgartown. This year, they began delivering fruit smoothies and dairy free “milkshakes” that are just sweet enough, and remarkably good for you. I like the Chocolate Almond Bliss: raw cacao, almond butter, coconut, cashews, dates, and coconut water. The dates sweeten things up, and the cashews blend into a rich creamy texture. $13.95. Beach Road in Vineyard Haven; Winter Street in Edgartown.

Tisberry: Traditional fruit and yogurt smoothies are the obvious choice at this froyo hotspot, but the dairy isn’t a must. They recently converted their other smoothies into almond milk blends. I usually enjoy a veggie boost with the refreshing, gingery Nobnocket Nectar, but lately I’ve been eying the PB&J smoothie: Strawberry, raspberry, banana, peanut butter, almond milk, and apple juice. Woah. Prices range from about $5.95 to $6.95. Cromwell Lane, Vineyard Haven.

Y Cafe: Sweet and simple, the Y Cafe at the YMCA of M.V. in Oak Bluffs offers few smoothie choices, but they do each well. The best part about the Y is its convenient location in a traffic-free zone near the roundabout. The cafe is open to the public, and it’s a great spot to stop if you’re not quite headed into any town. Plus, they make healthy post-workout snacks. The strawberry banana blends fruit with yogurt and soy milk, as does the tropical blend, which is a combo of banana, pineapple, mango, and orange. $5 for a small, $7 for a large. Edgartown-Vineyard Haven Road, Oak Bluffs.

Morning Glory: The farmstand at Morning Glory no longer hosts its smoothie bar, but fret not, they are bottling smoothies (and juices) for the super-on-the-run. Using ingredients inspired by the seasonal harvest, mixed with organic yogurt and milk, and a banana to hold it all together, the staff at Morning Glory delivers the freshest bottled smoothies around (so ditch those Naked bottled sludges). Right now they are offering strawberry and nectarine, peach, and pear flavors. They also hope to revive their popular Green and Good smoothie soon: banana, strawberry, kale, and cucumber or orange juice. $6.95 pint. Meshacket Road, Edgartown.

Tocco Puro: Remember that talk about a smoothie as breakfast? Tocco Puro in Edgartown does it perfectly with their “Morning Smoothie.” It comes in a variety of flavors, but central to every Morning Smoothie is oats and protein powder, which will fill up even the heartiest bacon and eggs fan for only $5.95. South Water Street, Edgartown.

Beetlebung: There are a lot of great smoothies using coffee out there, but Beetlebung (in Oak Bluffs and Menemsha) has realized the perfect pairing for a real fruit smoothie is green tea. It’s crisp, refreshing, and blends into organic lowfat yogurt or soy milk surprisingly well. Choose from strawberry, strawberry-banana, mango, or mango-banana. $5.26 for a small; $5.79 for a large. Basin Road, Menemsha, or Circuit Avenue, Oak Bluffs.

Espresso Love: Like the two aforementioned cafes, Espresso Love is known for their coffee drinks, but they also offer up three styles of fresh fruit smoothies, all priced at $6.50. Their green smoothie blends baby spinach, banana, apple, almonds, and almond milk, but you can skip the leafy greens for a berry or peach smoothie, too. Church Street, Edgartown.

I also encourage you to practice the ancient art of smoothie-making at home. Just remember to keep calm in the face of danger and never, ever, lose sight of your opponent under a sinkful of soapy water.

Tarragon Chicken Salad, Fella's Take Out, West Tisbury. — Kaylea Moore

Nothing ruins a good beach day like hunger. Okay, there’s rain. Sunburns. Shark attacks. But let us not stray down the path of cynicism. My point is, a long leisurely day on the beach is made much better by food. And what better food for a picnic than a sandwich?

Compact, easy to transport, easy to eat, delicious: it’s almost as if sandwiches were made for the beach. That can’t be why they’re called SAND-wiches, can it? (Actually, they are named for John Montagu, the fourth Earl of Sandwich…but I’m boring myself now.) Here are some of my favorite sandwiches for some of your favorite beaches.

Edgartown: Whether you’re headed to Left Fork or Right, stop first at the Katama General Store, which offers quick and easy prepared foods, including sandwiches, straight from their coolers.

Oak Bluffs: If you’re beaching it in Oak Bluffs, you pretty much have all the restaurants on Circuit Avenue, Kennebec, and the harbor to choose from. One local favorite is Humphreys, for monster sized sandwiches on freshly baked bread of your choice. I’m partial to their version of the Gobbler — turkey, cranberry sauce, and Thanksgiving stuffing on warm whole wheat bread.

Vineyard Haven: Really the only public beach choices in Vineyard Haven are Owen Park Beach and Tashmoo, but sandwich choices are aplenty. Best bet? Waterside Market on Main Street. Their toasty ciabatta bread holds up their dense sandwiches quite nicely, and it’s just a short walk from Owen Park. My favorite is the Farmhouse: chicken, bacon, onion jam, pecan goat cheese, and fresh spinach.

Up Island: The opposite of V.H.:many beaches, fewer dining options. It all depends where you’re headed, or where you’re lucky enough to get a beach pass. Lambert’s Cove? Fella’s Take Out take’s care of classic sandwich cravings. Their chicken salad, mixed with the crisp herbal flavor of tarragon, is great for a hot day. Otherwise, the Cronig’s deli also offers sandwiches to go, along with other prepared foods. (Stock up on fruit, chips, drinks, and other beach snacks here too).

Heading farther up Island? Stop at 7a Foods for a sandwich that usually contains a surprise ingredient, like blueberries or marcona almonds. I can’t say enough about the Liz Lemon sandwich: hot, housemade pastrami, turkey, swiss, coleslaw, russian dressing, and potato chips on rye. The genius of Tina Fey embodied in sandwich form.

If you’re up as far as Chilmark, better stop at the Chilmark General Store. There’s no turning back from here. Heading to Lucy, Squibby, Philbin, or beyond, you’ll want rations. For extra endurance, choose the “Road Race,” named for Chilmark’s Middle Road 5K, stuffed with roasted chicken, avocado, house-made romesco sauce, aioli, basil, and arugula on ciabatta.

And enjoy

Mission accomplished, you have the perfect sandwich for your perfect beach day. Don’t eat it in the car before you get to the beach. Do eat it before the bread gets soggy and the mayo turns. Protect it from sand and seagulls. Share with friends. Ignore that silly “wait 20 minutes before swimming” rule, and have a blast.

Artist Chris Roberts-Antieau brings New Orleans funk to an Edgartown pop-up.

"Constellations." — Antieau Gallery

Chris Roberts-Antieau calls me from a cemetery, somewhere in her home state of Michigan. A storm knocked out her power and cell reception the previous evening, but she is still jovial. She laughs. She has found a way to communicate with me, even though it meant traveling through a rather dismal place.

"Dad on a Hill."
“Dad on a Hill.”

Ms. Roberts-Antieau is the owner, and artist, at Edgartown’s newest pop-up, The Antieau Gallery on North Water Street. Her work includes mixed media sculptures, and colorful, folk art inspired fabric work. Rest assured, these are not your grandmother’s quilts.

Like many young women, Ms. Roberts-Antieau first learned to sew in seventh grade home economics class. “I’ve always been drawn to fabric,” said the artist, who first tried channeling her creative impulses into clothing design. “That was horrible,” she admits. “I burnt out on that pretty quickly.” One day, a friend recommended that she try framing some of her fabric-applique designs, and – voila! – a style was born.

“It’s basically an old quilting technique,” Ms. Roberts-Antieau said of her applique work. “It’s cut fabric sewn onto a fabric background. I sometimes do up to four or five layers.” She also uses machine embroidery, which she describes as “basically drawing with a sewing machine.” Her newest works involve “scribbling with different color thread, so you get sort of a painting effect.”

The result is an homage to the American quilting tradition, a nod to folk art inspired subjects like birds roosting in a tree among stars. In one work, a stone-faced man with a guitar looks straight ahead. It is unclear whether he is ignoring the temptresses surrounding the frame, or if he has already submitted to them. Other pieces appear to be tapestries of advice: “Anything can kill you” reads one quilt work, depicting several of the more comical ways to meet your maker. Another advises what to do “in case of fire.”

There is a decidedly dark undercurrent ripping through the joyously colorful works, but Ms. Roberts-Antieau still makes it hard to keep a straight face. Her snowglobe collection, for instance, takes the beauty and innocence of a delicate child’s toy, and places it inside disastrous scenes of murders and chimpanzee attacks. On display now is a diorama-like dollhouse depicting the rooms of the Clutter house, where a family of four was murdered in 1959 in Kansas. (If you haven’t read Capote’s “In Cold Blood,” put down this article and go do it.) “Even with the dark pieces, people laugh,” said gallery director Heidi Henrick. “They find the humor in either the absurdity or reality of it.”

"The Blues Saved My Life."
“The Blues Saved My Life.”

“As an artist, you need to explore all aspects of the human existence, the dark and the light side,” Ms. Roberts-Antieau explained. “I’m intrigued by both, by joy and sadness. I kind of do whatever I want. Hopefully all artists are able to do that — that’s kind of the point.”

The Edgartown pop-up is the second Antieau Gallery in the United States. Ms. Roberts-Antieau opened the first, in New Orleans, as a pop-up opportunity after displaying her work at Jazz Fest in 2010. The gallery has since become a staple in the New Orleans art scene.

“New Orleans is one of those places you sort of fall in love with,” Ms. Roberts-Antieau said. “The Vineyard has a lot of the same properties as New Orleans. It’s a great mix of people, it’s down to earth, it’s a very similar vibe, with its own flavor.”

The New Orleans style has percolated into Ms. Roberts-Antieau’s work in more ways than one. The colors, the themes, the subject matter: there’s a music to it that’s part jangling ragtime and part bittersweet delta blues. The Big Easy has also worked its way into the way Ms. Roberts-Antieau and Ms. Henrick run their gallery. “We’re trying to bring a little bit of New Orleans to Martha’s Vineyard,” Ms. Roberts-Antieau said. No quiet wine and cheese receptions here. The Antieau Gallery will host Pabst Blue Ribbon sponsored live music bashes all summer, along with special New Orleans guests that may include spoken word poetry and a brass band.

The whole gallery, the work, the vibe, is wonderfully unpretentious, one of those refreshing reminders that life is for the living. Just like laughing in a graveyard.

Opening Reception: Friday, July 11, 6 pm. Music by  Jeremy Berlin and Randy Eckert. Antieau Gallery is located at 11 N. Summer St. in Edgartown. For more information, call 508-627-7471 or email

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The move to Saturday night necessitated by a brush with Hurricane Arthur did little to dim the crowds or their enthusiasm. The arrival of clear, dry air provided perfect conditions.
Each burst in the dark night sky brought a chorus of “ooohs” from the crowd. And when it was all done, there was applause.











The Local Smoke smoker is the perfect machine for cooking barbeque slow and low, and initiating good times. — Tim Laursen

The Fourth of July is arguably the biggest barbeque day of the year in America. For those fortunate enough to have the holiday, or maybe even a long weekend off, there’s a pretty standard way to pass the day that includes praying for sunshine, lounging on a beach or boat, fireworks, and of course, throwing meat on a grill. In every group of family or friends, there’s usually a designated grillmaster that aces it every time. Otherwise, it’s some dopey dad in a Kiss the Cook apron, who serves up charred burgers with raw centers every time. This article is for that guy. Because some of the best pitmasters on the Island are about to drop their BBQ knowledge. And if even that fails, one of them offers takeout.

A pig pile at Smoke 'N Bones: Memphis ribs, 1/2 chicken, pulled pork, cornbread, and beans
A pig pile at Smoke ‘N Bones: Memphis ribs, 1/2 chicken, pulled pork, cornbread, and beans

“Slow and low, that is the tempo,” insisted my good friends The Beastie Boys. They may have been talking about the beat behind their rhymes, but the same applies to good barbeque. Really great smoked barbeque can take hours to perfect. According to Tim Laursen of Local Smoke, it’s all about “patience, good fire control, and understanding the heat source.”

Local Smoke, which debuted their local BBQ creations at the Ag Fair in 2010, is comprised of  Mr. Laursen, a sculptor/musician, and farmer/stonemason Everett Whiting. Mr. Whiting’s family has been holding roasts for generations, but Laursen said, “it’s sort of a vacation for us to become pitmasters.”

Local Smoke raises their own pigs and they use chicken from Whippoorwill Farm, Cleveland Farm, or The Good Farm. They are also big fans of local lamb, and beef ribs. “People should try beef ribs,” Mr. Laursen said. “They’re nicely marbleized and have giant bones.”

Mssrs. Laursen and Whiting use an old-fashioned smoker to maintain the correct temperature, slow cooking the meat for hours, sometimes half a day. The smoker, which has a firebox built in, runs the smoke through chambers to cool it to the ideal temp of 190 to 240 degrees. They use a paprika-based dry rub of 15 spices before the meat hits the fire, then baste it. “I’ve experimented with injecting beer and moisture,” Laursen said. “I’ve also been working on a vinegar based sauce — I love that tangy after-splash.” But overall, Laursen said, the idea is to keep it simple: “The flavor the dry oak wood imparts is unique in itself.”

While an old-fashioned slow cooker is awesome, it’s not essential to good BBQ. A charcoal fire will do the trick. Here are Laursen’s tips for the home chef cooking pork butt, shoulder, or ribs:

“Let the charcoal get grey before you cook. Identify the hottest part of the fire, move the heat to one side, move your meat to the other side, and put the lid on. You also want to keep a tin foil tray underneath with water for moisture. Cook it low and slow. Don’t touch it, don’t poke it with a knife or cut it open. Once you put it on, let it be, so it develops a nice crust. We’re talking surface temps of 600 to 900 degrees: charcoal burns hot, so it’s about keeping the meat from burning while it cooks slowly. Be patient. Leave them for the first hour, hour and a half, before turning.”

Chicken and ribs get their glaze on the grill at Smoke 'N Bones.
Chicken and ribs get their glaze on the grill at Smoke ‘N Bones.

Okay, so let’s say something goes horribly wrong. The freight vessel delivering all the  charcoal to the Island gets commandeered by pirates. Or, your drunken slob of a friend topples into the grill, knocking all of the meat into the fire. What do you do? You do what Islanders do every day they want good barbeque: call up Smoke ‘N Bones.

Owner Stewart Robinson says 40 to 60 percent of the business at his Oak Bluffs restaurant comes from takeout, so don’t be ashamed. They also run a huge catering business. All their meat is treated to a dry rub, marinated, and smoked for four to seven hours at a low heat. “We’re one of the only spots in New England that does a real Southern style barbeque.” Mr. Robinson said. His chef is straight out of North Carolina, so you know it’s true.

Mr. Robinson added, “We use only the best cuts of meat, we don’t fool around here.”

Offerings include all the staples, such as baby backs, pulled pork and chicken, and brisket. One of the most popular sides is “Stewart’s World Famous Onion Rings,” which aren’t at all greasy. There’s also a great kids menu.

As far as grilling at home goes, Mr. Robinson noted that “everyone has their own style.” Everyone has their own favorites too. Edgartown Meat and Fish Market prepares great marinated meats and kabobs that are as simple as picking up and placing on a grill. Soigne is a good place to snag sides. Black Sheep does cured and smoked meats in addition to awesome cheeses. Reliable Market and Shiretown Meats have butcheries. It’s always optimal to check farm stands for local meat too. I got some killer ribs from Blackwater Farm last week. There are as many options on the Island as there are people.

Mr. Laursen told me that he recently visited Prospect Park in Brooklyn, while scores of families were out barbecuing. There were Armenians, Russians, African Americans, South Americans, all with meat sizzling away on a grill. Each smoke cloud smelled a little different, each style unique, but it was all based on the same idea.

“Barbeque is an equalizer,” Mr. Laursen said. “It’s simple, and timeless. It brings everyone together. It’s a complicated world, everyone’s lives are different, but when they’re standing next to a barbeque, it’s pretty universal what you’re supposed to do: relax, enjoy company, knowing there will be food. That’s what summer’s all about.” Now what could be more American than that?

Guests can try a four-beer sampler before choosing their favorite for a pint or growler. — Michael Cummo

According to the legend of Bad Martha Beer, when Bartholomew Gosnold first arrived on the Vineyard in 1602, he had a very thirsty crew. Gosnold set out looking for ingredients to brew his mates some beer. Finding none, he drifted to sleep on the beach. He awoke in the night to a rather sexy mermaid, beckoning him. Unable to resist the temptation, Gosnold followed, and soon found himself in a field of lush grape leaves. Any other European might have delighted in the possibility of making some great wine, but Gosnold, the good Englishman that he was, used the grape leaves as the secret ingredient in a wonderful batch of beer. Once the ale sufficiently clouded his mind, Gosnold was unsure if he’d ever seen the mermaid at all.

Bartender Hannah Morrow worked the taps at Saturday's grand opening.
Bartender Hannah Morrow worked the taps at Saturday’s grand opening.

That, of course, is only lore, admits Jonathan Blum, Bad Martha Beer co-founder and writer of the legend. But like all legends, there’s an air of truth about it. Mr. Blum says Gosnold reportedly brought the first batch of barley to arrive in the United States right to Martha’s Vineyard. Because water was impure in the 17th century, many people enjoyed beer instead.

“We thought it would be great to bring some of that sentiment back to the Island,” Mr. Blum said. So he and his “brother from another mother” Peter Rosbeck started Bad Martha beer in 2013, using Martha’s Vineyard grape leaves and other local ingredients in every batch. The new headquarters of the company, Bad Martha Farmer’s Brewery, opened in Edgartown last Saturday.

“The one thing that was missing was an experience of the brand,” Mr. Blum said about his decision to open the Edgartown brewing and tasting facility. Now, Island crowds can visit the post-and-beam barn designed by Patrick Ahearn on Upper Main Street, in front of Donaroma’s Nursery, which contributed to the gardens and flowered trellises in the barn’s outdoor patio area.

Bad Martha also features an outdoor patio.
Bad Martha also features an outdoor patio.

Inside, the tasting room offers free samples to anyone 21 and over. When patrons pick their poison, they can buy either a pint to enjoy at the bar, or a growler to take home. Head brewer Jim Carleton has come up with about 20 unique recipes that will rotate through the tasting facility seasonally, with local flavors including Not Your Sugar Mamas chocolate, Chilmark Coffee, Martha’s Vineyard Honey, native blueberries, and beach plums. “We call it a farmer’s brewery because we really want to support the local community, local farmers, businesses, and charity,” Mr. Blum said. Mr. Blum and Mr. Rosbeck have been huge supporters of the Island Food Pantry, and eventually they hope to source their hops from Island farms like Morning Glory, Island Alpaca, and The FARM Institute.

The stylish taps at Bad Martha.
Even the taps are stylish.

“Because people will be outside enjoying these beers on the patio in the summer, we did tend towards the lighter side,” Mr. Carleton said. “But we do have darker and hoppier beers like stouts and IPAs too.” Mr. Carleton, a chemical engineer by schooling, first developed an interest in the brewing process while hanging around Sweetwater Brewery, pursuing his PhD in Georgia. Eventually, that interest led to volunteering “while I probably should have been working on my thesis,” he said. He eventually decided to cash in for his masters and go work at Ipswich Brewery, then Boston Beer Works, climbing higher in rank all the time. His wife Maria, also a head brewer by trade, is joining him in the Bad Martha brewery. He said what he likes best about Bad Martha is the relatively small size of the facility, which allows for experimentation with small batches of high-end ingredients.

“I think Jim is a beer genius,” Mr. Blum said. “He ordered all the equipment, designed the brewhouse, hired a terrific staff, but most importantly he’s made some delicious beers for us.” Mr. Carleton is working out the details of offering organized tours, but in the meantime he is happy to show “anybody and everybody” around for an impromptu tour.

Guests can also grab pub snacks, including a Scottish Bakehouse pretzel with a mustard beer sauce, and beer brownies from Eileen Blake’s Pies and Otherwise. Occasionally, Bad Martha might offer a raw bar and live music. The vibe is meant to be casual, relaxed — a place where folks can let go of inhibitions and (within the confines of the law and human decency) be a little bad.

Now let’s talk about the elephant in the room. I’m among a cultish following of Offshore AleCo. fans, and I couldn’t help but wonder what another brewery on the Island meant for my trusty old watering hole. Would the beer drinkers of the Island be pitted against each other in a battle of the brews? Turns out, most people are excited about the opportunities of having another brewery on the Island. “We already have one terrific brewery in Offshore Ale,” Mr. Blum said. “We thought there was an opportunity to develop another, and hopefully we’ll end up working together on bringing events like beer festivals to the Island.” Martha’s Vineyard Beer Fest? Now that’s an elephant I’d like to hear more about.

Bad Martha Farmer’s Brewery, Upper Main Street, Edgartown. For more information, visit

“I wanted to create a space that nourished people with food, but also soothed their soul," said Natalie Grewar of her new coffee shop and creperie. — Michael Cummo

At this point in my life, I’m comfortable enough with my nerdiness to confess that when I was in college, I sort of liked writing papers. While my friends worked on group projects, or rehearsed presentations, I was scribing 15-page papers on the delay between perception and reality in “Heart of Darkness,” or the role of the coyote as a trickster figure in both Native American literature and Looney Toons. Fascinating, right?

Nat's Nook has cozy indoor seating and free WiFi.
Nat’s Nook has cozy indoor seating and free WiFi.

But it wasn’t the actual coursework I enjoyed. It was the coffee. For hours at a time, I would post up in the corner of some cozy little coffee shop downtown with my laptop and a dark roast coffee. When I’d worked up a sufficient caffeine buzz, I’d clear my head amongst the wordless chatter and whir of espresso machines, and I’d type up literary analyses that only an undergraduate English major could admire. There was a strange comfort in it. I never thought I’d miss it, but when I graduated, I did.

Until this week, when I walked into Nat’s Nook, the new coffee shop and creperie in Vineyard Haven. Not only did a crepe sound delicious, but the aroma of coffee and the warm atmosphere made me want to hang out in the corner — or better yet the outdoor courtyard — and read a book (there’s a book exchange). Maybe I’d even write an article ahead of deadline (free WiFi).

Nat's Nook: now open in Vineyard Haven.
Nat’s Nook: now open in Vineyard Haven.

Turns out that’s exactly the vibe owner Natalie Grewal was going for. “I wanted to encourage people to sit and not feel rushed out,” she said. “I wanted to create a space that nourished people with food, but also soothed their soul.”

Originally from British Columbia, Ms. Grewal first fell in love with the idea of a coffee shop while working at Garcia’s (now 7a Foods) as a college student seven summers ago. “I just loved it, the people, the regulars, and the atmosphere,” she said.

When the Vineyard Haven space, just off Main Street, went up for sale, Ms. Grewal decided to realize her dream of opening her own coffee shop. It needed some work, and was a little off the beaten path, but with some help from her fiancé, she has truly made the space her own.

“It’s part of the charm,” Ms. Grewal said of the setback location.

Nat's Nook owner Natalie Grewal has been busy cooking up crepes in Vineyard Haven.
Nat’s Nook owner Natalie Grewal has been busy cooking up crepes in Vineyard Haven.

But to draw customers off Main Street, down the alley that leads to the Nook, Ms. Grewal knew she would have to do something special. “I always wanted to do a coffee shop, but crepes came about as a way to differentiate from everything else in Vineyard Haven,” she said.

The idea wasn’t as half-baked as it might sound. Ms. Grewal has been practicing the art of the crepe at home for years, and the result is a fluffy yet crisp enclosure for any meal of the day. Eggs? Sure. Meat? Done. Nutella? Obviously. She even does gluten-free crepes, if that’s your thing.

She says the crepe menu is a mix of ingredients she loves. “The Greek is my favorite, or the avocado, tomato, goat cheese. I wanted to do a mix of meat and veggie, something for everybody. I wanted to draw both locals and people who are only here for a day.”

In addition to crepes, there’s fresh baked goods, an iced tea bar, and all sorts of coffee. The coffee! Here’s the thing about the coffee. (You might have guessed I’m a coffee snob. You might also have guessed that I’ve had several cups of coffee just now). The coffee at Nat’s Nook is from Rao’s.

That might not mean anything to you, but Rao’s Coffee Roasting Company is based out of Amherst, also home to my alma mater, UMass. I can’t tell you how many regurgitations of Joseph Campbell’s “The Hero with a Thousand Faces” I BS’d there. It was a place with a wonderful, hip yet homey vibe, and a killer Sicilian Roast.

“I’ve always really loved their coffee, it’s really strong, which I love,” Ms. Grewal told me, and I wholeheartedly agreed. Just seeing the little blue and yellow Rao’s cups on her counter filled me with nostalgia for a place where I used to feel at home.

“Because I’m not from here, and home is so far away, I’m always searching for places where I feel like I’m at home,” Ms. Grewal said. “There’s always something missing when I go to places on the Island, sometimes there’s great coffee, but the atmosphere isn’t my favorite. I just wanted to create a space that where you can feel at home and feel good.”

Mission accomplished, Natalie. At least for one other post-college washashore.

Nat’s Nook is now open at 38 Main St, Vineyard Haven from 7 am to 5 pm. 508-338-2340.

Scott Jones and Kell Hicklin, owners of Lambert's Cove, with a few new members of their family. — Kelsey Perrett

Imagine waking up on a summer morning to the clucks of chickens and the bleats of baby goats, walking through sunlit gardens to the chicken coop, collecting freshly laid eggs, and delivering them to the kitchen, where they are prepared into an omelet, with fresh herbs and veggies, just for you. It’s not some dream of your great Aunt Mabel’s farm in West Virginia, it’s now a reality at the recently renamed Lambert’s Cove Inn, Farm, and Restaurant in West Tisbury.

Nathan Gould, harvesting herbs from one of the Harborview's 11 gardens.
Nathan Gould, harvesting herbs from one of the Harborview’s 11 gardens.

Capitalizing on the farm-to-table dining trent, Lambert’s Cove Inn proprietors Scott Jones and Kell Hicklin have taken advantage of their spacious seven and a half West Tisbury acres, and converted as much as possible into farm and garden space. Their property now includes an herb garden, several greens and vegetable beds, a coop of 50 chickens, and two (unbelievably cute and friendly) baby goats, Eva and Zsa Zsa, who are expected to start producing milk for cheese next year.

“It’s something we’ve wanted to do for a while,” Mr. Jones said of the endeavor. “We’ve just been looking for someone to help us.” When they hired chef James McDonough, formerly of the Beach Plum Inn, to take over the kitchen last season, the pieces fell into place. Mr. McDonough brought in Chris Riger as a farm and garden manager, and got planting. “We let the kitchen dictate what we planted, based on James’s menu for each season,” Mr. Jones said.

Now, the chickens are producing 35 to 40 eggs daily. Herbs and spinach have popped up, and other produce such as micro-greens, tomatoes, and berries are growing swiftly. Kitchen waste is composted and cycled back into the gardens. A greenhouse is in the works to get a head start for next season. “Anything you see on the menu that can be grown here is being grown here,” Mr. Jones said. “What we can’t produce, we buy from local farms.”

Lambert's Cove's two baby goats will start producing milk and cheese next year.
Lambert’s Cove’s two baby goats will start producing milk and cheese next year.

“It’s been incredible having fresh eggs, the baby spinach, the herbs,” Mr. McDonough said. “I can’t wait for the strawberries.” And the best part is: “it’s just getting going.”

In other farm-to-table news, 7a Foods has moved their farm from Aquinnah, closer to their sandwich shop and bakery in West Tisbury. “We’re starting from square one,” chef and owner Daniel Sauer said. “I’m still assessing the space and the soil, and it will probably be a while before we get anything in the ground.” That doesn’t mean 7a won’t be offering fresh and local foods this summer. Right now they are offering an Island Grown Salad featuring lettuce and cherry tomatoes from Thimble Farm, bok-choy from North Tabor, hard-boiled eggs from The Grey Barn, and radishes and herbs from Morning Glory. One dollar of every salad sold benefits Island Grown Schools.

Chef Chris Fischer has been bringing products from the five acres of Beetlebung Farm to the table at The Beach Plum Inn and Restaurant for years. The most recent harvest to make it to the menu is wild asparagus. Mr. Fischer has also started offering weekly recipe baskets: featuring Beetlebung Farm’s latest produce and other local ingredients with preparation instructions designed by the chef himself. Next week, it’s Beetlebung Farm leg of lamb marinated in Mermaid Farm yogurt, chickpea and herb salad, collard greens, and a spinach salad. So, if you don’t feel like putting pants on, you can bring the farm to your home table. The recipe serves four, though, so for the sake of your company, please reconsider those pants.

Mary Kenworth, owner of State Road Restaurant in West Tisbury, says their 3,000 square feet of gardens are delivering herbs and greens already. “Last night, I had the swordfish with our Swiss chard and romesco sauce,” Ms. Kenworth said. “It was delicious.” Her kitchen staff oversees the planting and harvesting of the three gardens on the West Tisbury property, but “it really is a team effort.” Using food from their own garden “speaks to our mission,” she said. “That’s using what’s most local, travels the least distance, requires the least processing, and tastes the freshest. It doesn’t get any fresher than than coming up from our own soil.”

At the Scottish Bakehouse in Vineyard Haven, garden manager Zephir Plume is working hard to keep their garden producing for the long haul. Ms. Plume says she has been harvesting Russian red baby kale for the last month, and turnips will turn up this week. The chefs at the Bakehouse are preparing the kale underneath a pesto chicken with mozzarella and tomato salad. “A lot of what we grow is ingredients they either use regularly in the kitchen, or that can be canned,” she said. “I know our chef is very excited about the cherry peppers. We have about 200 plants, and she has very big plans for them.” Also look out for rhubarb, strawberries, and blueberries later this season.

Henry’s Bar and Water Street at the Harbor View Hotel in Edgartown are reaping the bounty from the 11 raised garden beds started last season by Harbor View’s Executive Chef Nathan Gould and Jennie Slossberg of Garden Angels. Several types of edible flowers and herbs are growing, along with fennel, four types of heirloom tomatoes, a few breeds of chile peppers, parsnips, carrots, spring peas, and a full bed of strawberries.

Chef Gould says right now, he is primarily taking advantage of the “fun clipping greens,” the flowers, herbs, and other garnishes that add flare to a salad. He is looking forward to “having summer in full effect” when the tomatoes and strawberries flourish. Mr. Gould says the tomatoes make a delicious jam to serve with a cheese plate, while strawberries, which coincide with striped bass season, pair well with a crudo or sashimi with smoked salt and olive oil. “It’s exciting for any chef to try their hand in gardening,” he said. “It provides day-to-day inspiration, and allows for creativity in the menu, based on what’s growing.”

The Oak Bluffs Harbor is stirring to life after Memorial Day weekend with new restaurants and menu additions. — Kelsey Perrett

Last week, I helped edit a cool time-lapse video by Dick Iacovello, showing the Oak Bluffs harbor fill in with boats bound for Memorial Day fun. The traffic wasn’t quite heavy enough to indicate true summertime, but it was evident that something was starting to happen, the first notions of summer in Oak Bluffs bubbling up from some still very cold water. In the evening shots of the video, some friendly little lights beamed Gatsby-like across the water, reminding me that the restaurants lining the harbor had opened up, in the words of my Editor in Chief, “like tasty little clams.” So on Saturday night, I went to visit these old food-flames and find out what’s new.

Coop de Ville

The most noticeable addition to the harborfront this year is the conversion of Dinghy Dogs to a colorful food window called The Shuck Shack, owned by its neighbors at Coop de Ville. The raw bar and snack shack will have eight outdoor seats, and — take note ladies — will be run by a “handsome man named Jack,” according to manager Susie Radcliffe.

Ms. Radcliffe says specials this summer at Coop’s will include $1 littlenecks all summer, Monday lobster rolls, Tuesday “lobster fests,” and Thursday “dockside clambakes.” Coop de Ville will amp up their impressive selection of more than 100 beers with promotional events and 8 to 12 beers on tap at all times.

They are also proud to announce the new “Shuck Shack Extra Pale Ale,” made specially for Coop’s by Offshore Ale Co. Coop’s is also a hotspot for viewing the World Cup, which starts June 12. They will air coverage on three different screens, so soccer (fútbol) fans can watch in the open air. “We love being right on the water, in the sunshine where the boats dock,” Ms. Radcliffe said. “It’s a beautiful view.”


The Heavy Seas Loose Cannon IPA, on tap at Lobsterville.
The Heavy Seas Loose Cannon IPA, on tap at Lobsterville.

“We’re starting off slow,” said manager Leslie Graham of the Lobsterville Bar and Grille, but she promises to add exciting new menu items throughout the summer. One of the newest additions is swordfish bites with a pineapple mango salsa. A tenderloin bruschetta on a tower of garlic toast is also planned, as well as a grilled artichoke and romaine salad, and lobster or crabmeat stuffed avocados on salad. Lobsterville will stay true to its name this summer, with its signature lobster-stuffed meals including grilled cheese, mac and cheese, and burgers. “We try to use anything fresh we can,” said Ms. Graham of the ingredients used in the summer menu.

On tap, Ms. Graham favors a “really nice” Allagash White Ale, a “very refreshing” Leinenkugel Summer Shandy, Sam Adams Summer, and the Heavy Seas Loose Cannon IPA, because “it has a really cool tap handle with a skull and crossbones.” Ms. Graham also hopes to book Island Thunder for musical performances this summer. “It’s just always buzzing,” she said of the harbor. “The water, the boats, the people, the sunsets — it’s a fun atmosphere with lots of activity.”

Nancy’s Restaurant and Snack Bar

Nancy’s, on the corner of the harbor, will stick with their menu of “standard seafood” this summer, said manager Steve Ansara, but there are a few new items hitting the harbor. For lunch, additions include a steak tip sandwich with arugula, braised onions, and tomato garlic aioli; and a pulled smoked chicken sandwich with roasted poblano slaw, onion strings, and Hoisin BBQ sauce. They have also returned the fish tacos, which Mr. Ansara called “a huge hit.”

For dinner, Nancy’s is introducing a seafood pasta with truffle cream sauce, a veggie risotto, steak tips, and a half roasted chicken with New England style gravy. Down at the snack bar, they will serve up all the old favorites plus new housemade chicken wings. The entire restaurant will feature Bad Martha’s Brewery beer this summer. On tap now: the Vineyard Summer Ale and the Island IPA. “It’s just the epicenter of Oak Bluffs,” Mr. Ansara said of the harbor. “There are two or three different styles of dining at Nancy’s depending on what you’re in the mood for, and they’re all great for people watching.”

There are a few other restaurants on the harbor readying for summer, including Fishbones Cafe, which was recently purchased by Lookout Tavern owner Michael Santoro. The crew at Fishbones isn’t ready to announce their opening quite yet, but they promise it is coming “very, very soon.” Stay tuned for Harbor Happenings, Part 2.

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Beetlebung Oak Bluffs is Circuit Avenue’s hottest new coffee house and lounge.

If you’re going to do something, do it right. That’s John and Renee Molinari’s mentality behind the newest branch of their Beetlebung franchise, set to open on Circuit Avenue on May 31.

The Bittah-Bung, a barrel-aged cocktail batch recipe in 3 liter barrel: Boyd & Blair Vodka, Sandeman Founder's Reserve Port, and Bittermens Boston Bittahs.
The Bittah-Bung, a barrel-aged cocktail batch recipe in 3 liter barrel: Boyd & Blair Vodka, Sandeman Founder’s Reserve Port, and Bittermens Boston Bittahs.

Beetlebung Oak Bluffs has a lot going on. It’s a sun-soaked coffee house, featuring Barrington Coffee beans by day. At night, it slips into its evening attire as a bar and lounge, with a menu by executive chef Jerry Marano, and a creative cocktail list by “the Cocktail Guru” Jonathan Pogash. There’s a lot to drink in, so let’s just focus on the coffee and cocktails.

A latte love

Barrington Coffee, based out of western Massachusetts, is not new to the Island. Beetlebung has been using their beans since 2005, first at their Vineyard Haven location, then in Menemsha. “We were looking for the best coffee beans we could find, quite simply put,” Renee Molinari said. “We wanted it to be close by, so it would be as fresh as possible. We also wanted a partner who would be able to provide training. We were looking for people that were experts at the whole process.” Barrington Coffee owners Gregg Charbonneau and Barth Anderson were exactly those people.

“The vast majority of the coffee we buy comes from very small and often multi-generational family farms,” Mr. Charbonneau said. “The coffee is carefully tended every step of the way, picked and processed by hand.”

Every harvest season, Mr. Charbonneau and Mr. Anderson pick out beans from Kenya, Guatemala, Sumatra, and Hawaii and bring them into their tasting facility. They pick out beans to offer consistently year-round, as well as “unique and interesting coffees we might only offer for a week, a month, six months,” Mr. Charbonneau said. “We’re willing to pay the price that lets these farms do what they do.”

When Beetlebung calls in a coffee order, Barrington roasts it on demand, and ships it the same day. Nothing is warehoused or roasted ahead of time.

Barrington has trained the staff at Beetlebung to pay the same attention to making a cup of coffee. “There’s so much that goes into it, so much that can get screwed up,” Mr. Charbonneau said. “It’s a miracle anyone can get it right sometimes.”

Thai Basil Blackberry Tea: Thai Basil Syrup, blackberries, fresh lemon juice, and house-made iced tea.
Thai Basil Blackberry Tea: Thai Basil Syrup, blackberries, fresh lemon juice, and house-made iced tea.

Water quality, for instance, is one of the most overlooked factors in the brewing process. But it’s also the easiest way to ruin a cup of coffee, according to Emma Blair, coffee manager at Beetlebung Oak Bluffs. Beetlebung has installed a water filtration system to ensure quality, which Ms. Blair tests regularly. They’ve also made the switch to bottomless portafilters, a device that allows baristas to see that the espresso shot they’re pulling has the correct color.

Then there’s the water temperature to be considered. And the ratio of coffee to water. And the length of time the water is in contact with the coffee. And the coarseness of the grounds.

“What’s going to set us apart is the knowledge that goes into getting our beans and delivering a cup of coffee,” Ms. Blair said. “It starts with proper training. And exciting a passion in the baristas.”

Beetlebung’s baristas undergo a rigorous two-week training process, which includes a 54-page manual and a four-page training checklist. “It’s very technical,” said Ms. Molinari said. “There’s a science to it. You have to really understand what you’re doing, and you have to be able to troubleshoot and problem solve.”

And you have to do it all with a certain flair. The perfectly swirled “latte art” that each barista signs onto their espresso and steamed milk beverages is insurance that they’ve done their job right. “It’s not just cool looking and pretty, it’s also a control device for the coffee,” Mr. Charbonneau said. “You can’t make this beautiful thing if the components aren’t just right. The milk has to be aerated and textured just so, the temperature has to be perfect, the espresso has to be pulled right, otherwise it won’t work. It’s not just cool, it means your drink has been made properly.”

A cocktail tale

The evening drinks at Beetlebung are new to the Island, but they are crafted with the same attention to detail.

When vacationing on Martha’s Vineyard two summers ago, beverage consultant Jonathan Pogash noticed an empty storefront on Circuit Avenue that he felt would lend itself to an upscale lounge, so he offered his services to the Molinaris.

Mr. Pogash’s vision for the Beetlebung Oak Bluffs bar menu was a “farm to bar” concept. That includes using fresh juices, local herbs, and organic ingredients whenever possible. Mr. Pogash draws his inspiration from local markets, choosing ingredients in peak seasonality. “It really is about fresh ingredients,” he said. “It should look, taste, and smell appealing.” He added, “It’s the whole package deal. It’s not only drinks that taste nice, they have a nice presentation, there’s a story behind them, and it’s a conversation starter.”

Matching the drinks to the atmosphere of the lounge was key to designing the menu. “What always inspires me is the locale, the vibe of the place and the concept,” Mr. Pogash said. “Through many discussions with Renee and John, we were able to really focus in on what these cocktails should look like and taste like.” The decor, the music, and the lighting all influenced which drinks should be served.

Not to mention the food. “People are going to love how well the food works with drinks,” Mr. Pogash said. “It’s going to be seamless, you can order any drink so it will work with any meal. For those interested in food and drink pairings, it’s going to be awesome.”

Some of the cocktails offered at the new Beetlebung play off Mr. Pogash’s love for savory herbs. “The Flying Dutchman” uses a house blueberry-thyme syrup. Beetlebung is also offering an A&P cocktail (a nod to the building’s history as the home of the Atlantic and Pacific Tea Company), which includes muddled sage with an apricot peach house syrup.

In addition to creating the menu, Mr. Pogash trained Beetlebung’s bartenders to ensure quality control. “You can have the fanciest cocktail in the world, but your bartenders need to know how to make it right,” he said.

The training, which includes an emphasis on customer hospitality, will also cover cocktail history. “A lot of drinks are versions of classic cocktails, so it’s key to know where they came from and how to make them,” Mr. Pogash said. “We’re even using steel straws so the drink stays cold while you’re sipping it.”

Oh, and don’t think your caffeine buzz has to die when Beetlebung makes its shift to the evening lounge. The barbacks double as trained baristas, so orders for espresso cocktails can be expertly filled.

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