Edibles

Tina Miller
Tina Miller prepares something delicious for last month's well-attended Valentine's Day dinner at the Art Cliff Diner, which was sponsored by Slow Food Martha's Vineyard. Photo by Danielle Zerbonne

A feast of food and ideas

By JJ Gonson - March 8, 2007

Slow Food Martha's Vineyard is teaming up with the Martha's Vineyard Museum next Wednesday, March 14, for an evening that promises to nourish body and soul. The Coach House at the Harbor View Hotel in Edgartown is the setting for a family-style dinner featuring many local and regional foods. Highlights include oysters from Katama Bay, fresh lobsters from The Net Result, local salad greens, Allen Farm beef brisket, and chicken from Katama Farm.

"I take my inspiration from the local ingredients I use," says executive chef Joshua Hollinger, "and I love family-style dining that brings people together."

Along with a delicious dinner, guests will be treated to remarks from enterprising Vineyard women who dedicate their work to providing healthful, home-produced edibles. Created by the Martha's Vineyard Museum, the program features Rebecca Miller of North Tabor Farm, Jan Buhrman whose catering business is The Kitchen Porch, and Robyn Hosey, farmer/educator at The Farm Institute. Elizabeth Germain, chef and food writer, will speak about the Slow Food movement both worldwide and on the Vineyard.

Cocktails 6 pm. Dinner 7 pm. $35 for Martha's Vineyard Museum and Slow Food members, $40 for non-members. Tax and gratuity not included; no other discounts honored. For information, call 508-645-9466.