Good Taste

Saltwater restaurant has been transformed into Beach Road, opening soon. Photo by Michael Cummo

Beach Road restaurant, sister restaurant to the popular State Road restaurant in West Tisbury, is getting ready for business. The restaurant, in the space that Saltwater restaurant used to occupy, is expected to begin serving dinner this week, and will be open for dinner at 5:30 pm six days a week (excluding Mondays). Plans for a coffee bar and takeout options are in development.

The menu will adhere to the same quality as State Road, which recently won Best of the Vineyard 2015 for Best Fine Dining, as well as recent honors from Wine Spectator and Best of Boston. Beach Road will offer more family-style options, and a seafood-centric menu, along with serving wine and beer.

Executive Chef Austin Racine will lead the charge on the restaurant’s menu, which will be managed daily by Chef Sean Yancey. Both chefs have honed their skills for years working together at State Road.

Seating will be available in the dining room and the screened-in porch, and once open, day-of reservations can be made by calling 508-693-8582.

Beach Road restaurant is at 79 Beach Road, Tisbury Marketplace, Vineyard Haven.

Thai Zoodles from Healthy Habit. – Photo by Marnely Murray

“It’s important to practice what you preach,” says Gabrielle Sullo, owner and recipe creator at Healthy Habit on Church Street in Edgartown. In its second season, Healthy Habit has become a destination for those looking for a nutritious alternative to the fried clams, buttery lobster rolls, and creamy clam chowders so readily available here.

The takeout restaurant offers delicious and nutritious salads, wraps, toasted sandwiches, organic coffee, cold-brew coffee, and herbal tea, along with a variety of their raw vegan energy balls (also known as amaze-balls) and raw vegan “cheesecake” squares.

Gabrielle Sullo, owner of Healthy Habit, showcases some of her vegan creations. – Photo by Marnely Murray
Gabrielle Sullo, owner of Healthy Habit, showcases some of her vegan creations. – Photo by Marnely Murray

As a professionally trained pastry chef, I was doubtful that a raw vegan dessert would entice me. Oh, how wrong I was. Healthy Habit makes chocolate “cheesecake” squares ($7) that I dare say are the best chocolate dessert anywhere on-Island. Made of coconut cream, avocado, and raw cacao, among other healthful ingredients, it’s the smoothest, most luscious treat you’ll ever taste.

And since life is too short, dessert came first. But the salads that are offered at this Church Street establishment are just as flavorful. Try their Thai Zoodles ($11.95), a combination of spiraled zucchini, baby spinach, shredded carrot, red pepper, cilantro, and a homemade “peaNOT” dressing. Yes, a peanut-free sauce that tastes just like the classic one.

On the dressings, Gabrielle handcrafts each one, testing and retesting until she obtains perfect balance. Some options you can find at Healthy Habit include vegan cashew, green goddess, raw carrot ginger, lemon maple and an olive oil vinaigrette.

In describing her recipe creation process, Gabrielle says, “I strive to create items that are naturally gluten-free, meaning we don’t use gluten-free flours. We also stay away from refined sugars, focusing on natural sugars such as maple syrup or coconut sugar when sweetening our treats.”

She grew up among a family of cooks with an Italian father, and Gabrielle was used to consuming large amounts of fresh pasta, with a good balance of healthy vegetable dishes. She’s currently engaged, and she and her fiancé try to eat as locally and organically as possible, hunting for venison in the fall and winter, and fishing during the summer. She focuses on what’s fresh and local; as her diet evolves with the seasons, so do her menu creations.

If you’re still not convinced that a vegan diet is the thing for you, Healthy Habit offers a delicious Chicken Alley wrap ($9.95), made with grilled chicken, avocado, red cabbage, mixed greens, and their raw ginger dressing. If you’re up for taking the plunge, try one of her most popular “toasties”: the “B”.L.T. ($8.25), layered with sliced tomato, arugula, basil vegenaise, and their house coconut “bacon.” A vegan twist on the classic BLT, it’s all about that “bacon.”

And if you’d rather opt to try a raw vegan dessert at home before venturing out to Healthy Habit, you can re-create their recipe for chocolate pudding below. You’ll be amazed how creamy and delicious it is!

“Don’t create restrictions, create healthy habits,” the perfect lifestyle motto, or so I think.

 

Healthy Habit’s Chocolate Pudding

 

¼ tsp. vanilla extract

1 medium ripe avocado, chopped

¼ cup raw cacao powder

3 to 4 Tbsps. organic grade B maple syrup

pinch of sea salt

cacao nibs, to taste

 

Blend everything in a blender until smooth. Portion into small cups, and refrigerate until ready to serve. Sprinkle with cacao nibs, if desired.

 

Stop by Healthy Habit, a raw and whole-food eatery, 19 Church Street, Edgartown. For orders, call 774-549-9329.

 

Sarah Waldman's "Little Bites." – Photo by Elizabeth Cecil

It wasn’t too many years ago that we didn’t even know what a blog was. Nowadays, blogs have taken over our free time, and for many of us have become our go-to places for recipes, news, and travel inspirations. An Internet sensation that’s here to stay, a food blog was what Sarah Waldman started while she lived in Providence with her husband. What began as a creative outlet would one day bring her to where she is now: on Martha’s Vineyard, as a cookbook author.

Before Sarah and her husband arrived on the Vineyard, she attended the Institute of Integrative Nutrition, the world’s largest nutrition school and certification program, where she pursued her passion for bringing wholesome foods to America’s tables. Pregnant with her first child, she started the blog in 2009, and has not looked back. The family moved here a year and a half later. After several months on the Island, a midwinter phone call from friend Christine Chitnis sparked the conversation on taking on the project of a cookbook, and “Little Bites — 100 Healthy Kid-Friendly Snacks,” was born.

This book is filled with seasonal vegetarian recipes; with gluten-free, nut-free, and dairy-free options. Developed by two busy moms, it serves as a collection of recipes perfect for the family on the go that cares about what they eat and the bodies they’re feeding. With so many unhealthy options in the market, even those that disguise themselves as healthy, it’s not always easy to make the right choice, and the “Little Bites” cookbook is here to make life easier.

I’m not a parent myself (but definitely cooking from this book soon!); Sarah explains to me the hard work that comes with parenthood, and that she doesn’t want anyone to feel like she’s pressuring them to make healthy meals at all times. A natural balance occurs when you start substituting those not-so-healthy snacks with homemade ones.

“No, my kids don’t eat everything. Dylan is a chocoholic, and that’s the whole point. Saying no to things all day is exhausting, so instead of saying no, I’ll make him Chocolate Cherry Fudge Pops, which are made with coconut milk, unsweetened cocoa, and cherries. Ta-daa!” Sarah explains that taking cues from your children is important, and that while you can’t fight your children’s taste, you can try to steer them in the right direction.

A tip she suggests is involving them in the process of making meals, even ones as small as snacks, to spark children’s interest in food. Another practice that helps connect them to their food, and provides fun family bonding time, is looking through a cookbook together, or visiting the farmer’s market. Have them help out with easy tasks that give them ownership and control.

This summer, cool the kids (and yourselves) down with this recipe for a Blueberry Lassi. Lassis are sweet or savory Indian drinks made with yogurt or buttermilk as the base, so it’s also a fun way to introduce a different culture to your kiddos!

 

Prepare a blueberry lassi for your little one, an Indian drink made with yogurt or buttermilk. – Photo by Christine Chitnis
Prepare a blueberry lassi for your little one, an Indian drink made with yogurt or buttermilk. – Photo by Christine Chitnis

Blueberry Lassi

makes 4 glasses

 

2 cups fresh blueberries, plus more for topping

2 cups plain whole-milk yogurt

¼ cup agave nectar

1 cup ice

 

Simply blend all the ingredients in a blender until smooth. Pour into 4 glasses and top with a few fresh blueberries and a straw for sipping.

 

You can find Sarah at the annual Cook the Vineyard event at Lola’s in Oak Bluffs on Monday, July 20, from noon to 2 pm. The event celebrates local and regional cookbook authors, and includes a multicourse wine-paired luncheon featuring dishes selected from the recipe books of participating panelists. Tickets are $65 for a sit-down meal, and can be purchased at brownpapertickets.com/event/1437979.

 

Stay up-to-date on Sarah’s book tour and new recipes by heading to her site at sarahwaldman.com.

 

Smooth Moves owner Zared Shai in front of his new juice café on Winter Street in Edgartown. – Photo by Marnely Murray

Now open for business is Smooth Moves on Winter Street in Edgartown, the latest spot for smoothies and fresh juices for the health-conscious consumer. The business marks a new venture for owners Zared Shai and his father Raphael Shai. Zared works as an assistant film editor and visual effects artist in Los Angeles (his latest work can be seen in “Me and Earl and the Dying Girl”) when he’s not slinging fresh fruit. At Smooth Moves he offers a collection of handcrafted smoothies, juices, and healthy snacks. On a recent hot summer day, we sat down with Zared and discussed all things juice.

“My mother moved to the Island 17 years ago, when she started Vineyard Jewelry [currently in Oak Bluffs]. My father had seen the potential for an Island business, and that’s how we came to Martha’s Vineyard,” says  Zared, when asked about his connection to the Island. His sister, Megan Shai Brown, owns the dress shop adjacent to Smooth Moves, so you know the entrepreneurial spirit runs in the family.

Like any family business there are challenges, and this joint father-son enterprise has already been a learning experience for both. “We push each other and bump heads a lot, but ultimately we get along great. I really want him to know how much I respect him and appreciate how much he teaches me,” says Zared about his father.

Smoothies at Smooth Moves start at $6.50 for a 16-ounce cup. – Photo by Marnely Murray
Smoothies at Smooth Moves start at $6.50 for a 16-ounce cup. – Photo by Marnely Murray

Smooth Moves will be open daily during the summer, from 8 am to 8 pm, which gives you all day to stop in and fuel yourself with a healthy beverage. “My main goal is to bring awareness to the Island, reminding them that juices and smoothies are a healthy way to get the nutrients you need. What goes into your body should be fresh, seasonal, and nutritious,” said Zared.

The time he has spent living in Los Angeles gave Zared the motivation he needed to start Smooth Moves: “I had started taking the gym seriously, and smoothies and juices were all I craved after a workout. Healthy, quick, easy, and filled with protein is what I needed, and they sparked something in me.” If you’ve ever lived in L.A., you know that a healthy lifestyle and eating fresh is a way of life for most residents. With that mindset and motivation, Zared was inspired. The business came to be when his sister called him last winter, informing him that the space next to hers (previously Not Your Sugar Mamas) was empty and available. Right away Zared jumped on the opportunity, and we’re so happy he did.

Along with his healthy and active lifestyle as an adult, Zared grew up in a house where homeopathic remedies replaced medicine, and the benefits of consuming fresh smoothies and juices are something he’s relied on for years. He desires to have both locals and tourists indulge in his creations, charging up with the good stuff instead of the usual sugary caffeinated drinks we often crave. His smoothies are delicious and nutritious, so it shouldn’t be a hard sell.

And the prices, you ask? Also tempting. His offerings include a variety of 16-ounce smoothies and juices for $6.50 and; the 24-ounce versions go for $8.50. His concoctions include the Local, Smooth Strawberry Banana, West Tisberry, Main Street Beet, Cucumber Delight, and more. Coming soon, he’ll be adding açai and smoothie bowls to the menu as well.

 

Smooth Moves, 32 Winter Street, Edgartown. For additional information, call 508-627-0558 or follow Smooth Moves on Facebook

 

On Wednesdays and Saturdays, bring your own toppings to Orange Peel Bakery for community pizza night. – Photo by Tania duPont

Julianne “Juli” Vanderhoop, baker and owner of Orange Peel Bakery in Aquinnah, as well as Aquinnah selectman, was born and raised on Martha’s Vineyard. Ten years ago she returned to the Vineyard after 20 years away, with children in tow, feeling as if she didn’t know anyone. It was a bittersweet return; she felt disconnected from the community that she had once been very involved in.

In an effort to meet new people and help her children experience the community she once knew, the baker began bringing people together over food, but first she needed a place to do it. One of her friends suggested that she build a bakery. This friend had traveled to Bolivia, Peru, and Argentina, and wanted to build an oven she had seen on her travels, and encouraged Juli to execute her vision for the bakery. Juli found the idea very interesting, and started to envision the kind of oven she wanted to build. She fell in love with an oven she saw in Rehoboth, and decided she wanted to build the biggest one she could. Nine years ago Juli imported an oven from France, and assembled it with the help of two masons she hired over the course of nine months.

Orange Peel Bakery owner Juli Vanderhoop. – Photo by Tania duPont
Orange Peel Bakery owner Juli Vanderhoop. – Photo by Tania duPont

Once the oven was in place, it was time to figure out how best to put it to work for the community. Inspiration came from another trip abroad, during a unique dinner in Germany Juli once attended. Her experience was so compelling, unlike anything she had ever experienced in the United States, that she felt compelled to bring it back to her own family. The idea for community pizza nights at Orange Peel Bakery was born.

“This family and their love for me and the other guests was something that I needed to bring back to my own family, and have them come to a clear understanding of how not to be afraid of a community and how to share what you know about the positive things that are in everyone’s life. That is why I created this dinner in 2006,” says Juli. “It is a very simple concept, it’s based on sharing. You bring your toppings to the table, put them down, pizzas get conjoined and baked in the oven, you then take half and leave the other half for someone else,” she explains.

“We spend the first five years of our children’s lives teaching them how to share and play nicely with other people. We become adults, and shut all the doors; we hoard up our stuff, refusing to share with one another, in fear of them not appreciating. That is not the way to be. In a community where the hospital is 20 miles away, the best you can do for the elderly people and for the young children is an extra set of eyes and hands to aid them in walks; or when they are sitting down for tea, giving someone company can give them health. When we eat together, it becomes a much better experience than eating alone with our families with the door shut,” said Juli.

Orange Peel Bakery's oven was imported from France, and took nine months to construct. – Photo by Tania duPont
Orange Peel Bakery’s oven was imported from France, and took nine months to construct. – Photo by Tania duPont

She now hosts community pizza nights twice a week, on Wednesdays and Saturdays. The events are BYOB, and participants are encouraged to bring a topping and their own cups if they’re drinking. You can also catch singer Melanie Chaunce serenading diners at most dinners, and if you’re extra lucky, like this reporter last week, you might even catch Bill Murray.

Julialso caters to hungry Islanders in the winter. Orange Peel is the only place in Aquinnah that is open 365 days. In the off-season Juli bakes breads and cakes every day, leaving them at the bakery in exchange for payment on the honor system. Each morning she continues to wake up with more money on the dishes left outside for payment, a testament to the honesty of her customers and her business.

It seems where once Juli knew no one, she’s made a lot of friends, and shared thousands of delicious treats along the way.

 

Community pizza night at Orange Peel Bakery, 33 State Road, Aquinnah, every Wednesday and Saturday through October from 5 to 8 pm. Head up-Island next Wednesday, July 15, for pizza and treat yourself to art too, as part of Gay Head Gallery’s “Moveable Feast” event from 5 to 7 pm at Gay Head Gallery, 32 State Road, Aquinnah.

 

Alchemy's new chef Giordano Smiroldo boasts an impressive résumé including Del Posto, the French Laundry, and Bouchon. – Photo by Marnely Rodriguez-Murray

A new chef took the helm at Alchemy’s kitchen this season, Chef Giordano Smiroldo, when former Chef Craig Decker moved on to Rockfish. A first-timer on the Vineyard, Chef Smiroldo first visited the Island on a cold February day this past winter, and fell in love with the calmness of the place. Originally from St. Martin in the Caribbean, Chef Smiroldo has worked in some of the best restaurants in the country, including celebrity chef Mario Batali’s famed Del Posto in New York, and Chef Thomas Keller’s creations, the French Laundry and Bouchon, in California.

Chef Smiroldo’s Italian heritage is what brings him to Alchemy, where owners Scott and Charlotte Caskey focus on creating a contemporary casual American restaurant with a strong Italian and French foundation. But if you’re wondering if Alchemy will become an Italian restaurant, the answer is no. The reasoning behind the Italian influence of the restaurant is explained to us by Mr. Caskey: “An old friend of mine, Chef Jimmy Bradley [now chef and owner of the Red Cat and the Harrison in New York City], got us into the Italian motif, around 1990. His philosophy on Italian was that it was overdone, Americans putting too many ingredients in dishes. Great Italian food should be two or three great ingredients that shine. Jimmy set us on that road — and when I read Gio’s résumé, and seeing him come from one of Mario Batali’s restaurants, Del Posto, I knew I had found what I was looking for.”

Chef Smiroldo’s résumé, including his education at Johnson & Wales in Providence, as well as his positions in New York and California, plus his Italian heritage and skills, are what landed him the job. And that first visit in February set the stage for his entry into the Edgartown restaurant scene, a scene that every year becomes even more competitive, across a diverse group of restaurants offering some of the best food on the Island, and a scene that’s incredibly exciting to be a part of.

Chef Smiroldo talks about how his new menu is focused on seasonal, fresh, and simple, ingredients, sourced from many Island farms, as well as the restaurant’s own. Fresh produce comes from Morning Glory Farm, North Tabor Farm, and Blu Tick Farm (owned by Alchemy), where they smoke potatoes, bluefish for their fritters, and tomatoes.

For their meats, they are working with a variety of purveyors, trying to source some of the best meats possible as well as supporting local butcher Shiretown Meats, which make an exclusive burger blend for Alchemy. Fish and seafood are sourced from the Net Result, Edgartown Seafood, and Menemsha Fish House.

Celebrating the Italian American he is, Chef Smiroldo’s fresh pasta is made in house, using the best ingredients, and you can taste it when you order their housemade pappardelle & daube of lamb ($28). Laced with pecorino and mint, the lamb is sourced from Virginia, and it’s a stick-to-your-bones kind of dish that will leave you craving more.

We’re looking forward to seeing how the menu develops this season under Chef Smiroldo’s guidance. Alchemy, serving dinner seven nights a week, is always a good idea on Main Street, Edgartown. For reservations, call 508-627-9999.

 

Morning Glory’s annual Strawberry Festival celebrates a successful growing season.

Strawberry shortcakes prepared by Morning Glory baker Korilee Connelly of Edgartown.Photo by Marnely Rodriguez-Murray

On a sunny day in Edgartown, Morning Glory Farm hosted its annual Strawberry Festival on the farm’s grounds. As soon as I set foot on the property, the overwhelmingly sweet smell of summer strawberries hit my senses like a ton of bricks, in the most delicious way possible. My mouth instantly watered. My eyes darted from booth to booth taking in the sights. I knew right away it was going to be a good day.

The team at Morning Glory Farm has been organizing this festival for at least the past 12 years, if not more, but no one can really remember exactly. The Strawberry Festival serves as a celebration of the strawberry harvest, a thank-you to Mother Nature for giving the fruit just the right amount of rain and sun, a kickoff to the summer season, and an event not be missed.

Sarah Carter, Morning Glory’s office manager and event coordinator, explained just how much of a celebration it really is, given that sometimes the festival doesn’t happen due to an unfortunate growing season, when inopportune weather complicates the harvest. This year that was not the case.

Once the strawberries are harvested, they are prepared for the festival in various forms. The entire staff of the farm contributes to the festival, from setting up the booths to picking thousands of strawberries.

When it all comes together, Sarah’s favorite scenes are of the families having a great time at the picnic tables; seeing the kids run around petting the farm animals; the children’s faces when they spot the Strawberry Princess; and everyone enjoying the delicious food. Sarah has been working on the farm for the past three years, but coincidentally her family went to school with the Athearns, the owners of the family farm.

On Saturday strawberries overflowed every table, starting with the savory table of burgers and condiments, where you could get a grass-fed burger for just $7. Two steps left I was faced with a dilemma: Did I want a strawberry shortcake, a slice of strawberry pie, a jammy strawberry crumble square, or a cool glass of strawberry lemonade? Decisions, decisions. For the sake of research, I watched the farm’s baker, Korilee Connelly of Edgartown, construct the gorgeous works of art that are her signature strawberry shortcakes.

Morning Glory Farm Strawberry Shortcakes, recipe courtesy Morning Glory Farm, and the Family that Feeds an Island

Makes 12 biscuits

Shortcake biscuits:

2 cups all-purpose flour

1 tsp cream of tartar

½ tsp baking soda

½ tsp sea salt

3 Tbsp. granulated sugar

5 Tbsp. unsalted butter, cold, cut into pieces

1 cup milk, cold

Filling:

1 pint strawberries, hulled and halved

1 Tbsp. sugar

½ tsp lemon juice

¼ tsp sea salt

8-10 basil leaves, sliced thinly

whipped cream, to serve

Preheat oven to 400°F. Whisk together all the dry ingredients.

Cut the butter into cubes, and using a pastry cutter or hands, cut into dry ingredients. Slowly add the milk and form into a dough.

Turn out to a floured surface and press to ¾-inch height. Cut into rounds and arrange on baking tray. Bake until lightly golden brown, about 12-15 minutes. Cool for 10 minutes before using.

For filling: Combine all the filling ingredients, and let sit for an hour.

To serve: Cut the biscuits in half, layer marinated berries on one half in between cream, and top with the other half-biscuit.

If you’re craving more juicy tidbits on how Morning Glory Farm harvests their strawberries, make sure to grab a copy of their latest cookbook, Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen by Gabrielle Redner, complemented by the beautiful photography of Alison Shaw. In this latest book, you’ll find recipes for summer pasta salad with tomatoes and strawberries, eggy French toast with fresh fruit, cottage cheese pancakes with fresh fruit, spring kale salad, and summer water. The cookbook can be found on amazon.com and at local bookstores.

 

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A selection of menu items from the Galley on Menemsha Harbor. – Photo courtesy the Galley

If you find yourself in Menemsha, perhaps for a midday stroll or an evening sunset, treat yourself to a bite at the Galley, conveniently located on North Road next to the Menemsha Market.

Now in its 17th year, the Gallery was purchased by Frank Fenner, former Chilmark selectman, his wife Merrily and sister Barbara, and has been a seasonal fixture on the picturesque Menemsha Harbor ever since.

Galley’s reasonably priced fare ranges from soft-serve ice cream to specialty sandwiches created by Barbara “Barbie” Fenner, a trained chef and Culinary Institute of America graduate. Barbie’s culinary resume began as a teenager working at the Dunes restaurant, and in meat and fish markets on-Island. After culinary school she worked at the Navigator restaurant in Edgartown (now the Atlantic) then opened the Outermost Inn in Aquinnah with the Taylor family, where she was a chef for 10 years. When she and her family had the opportunity to buy the Galley, the rest was history.

In an email to The Times, Merrily described her sister-in-law Barbie’s passion for food: “Caring about the quality of food has been her life, and though Islanders simply know her as ‘chef,’ few are aware of the history of her professional qualifications.” In 2014 Barbie’s food helped earn the restaurant Yankee magazine’s Editor’s Choice for Best of New England in the category of casual dining.

The Galley’s menu highlights include its delicious lobster roll (a deal at $11.95, including a bag of chips), Barbie’s homemade chowder (also reasonable at $6.95 for 12 oz.), fresh swordfish sandwiches, and specialty burgers. The newest item on the menu is the beet and kale veggie burger, and daily specials often feature crab cakes, a white bean and artichoke sandwich, and an eggplant and red pepper sandwich. Many daily specials often make it on the permanent menu due to their popularity and there are also many vegetarian options, including a side of kale and brussel sprout salad for a mere $3.

And then there’s the ice cream. No Menemsha sunset is complete without everyone’s favorite summer sweet. Treat yourself to a Galley sundae with hot fudge or butterscotch, walnuts, and whipped cream (and of course a cherry), or stick to a soft-serve cone with sprinkles or cherry-dipped.


The Galley, 515 North Road, Chilmark. Open seven days a week through Columbus Day, 11 am to 8 pm for full menu; ice cream available until 9 pm. For additional information, call 508-645-9819 or visit menemshagalley.com.

Fueled by tasty treats, attendees dance to the Sultans of Swing at the Taste event in 2014. – Photo by Angelina Godbout

It seems that tickets to the Taste of the Vineyard are more coveted than a parking space in downtown Edgartown in August. As soon as they go on sale, that’s how soon they are gonet; this year they sold out in a mere 12 hours. If you want them, you have to be quick, and it helps to be a member of the the Martha’s Vineyard Preservation Trust, a membership some people obtain for the sole purpose of having access to Taste tickets. For those attending, and those still trying to hustle for any remaining tickets, here are our top tips from locals on how best to enjoy the popular event:

“Try and stay sober! But seriously to all the young folk, take it easy and enjoy the food and drinks. Let your elders through the crowds; there is no need for pushing.” — Melanie Rankow Prescott, client account specialist, Edgartown

“Make sure to eat something before attending — and wear comfortable, flat shoes. Leave the four-inch heels for another night in town!” — Sydney Mullen, general manager at Chappaquiddick Beach Club

“Ditch the large purses, and bring an evening bag with a shoulder strap to leave your hands free, so you can easily eat, sip, and dance the night away!” — Elizabeth Rothwell, regional director of marketing, Scout Hotels

This year, the event boasts more than 85 participants in both the food and drink category, and will feature music by the Sultans and photography by Joe Mikos. This will be the 30th year for the event, which was started by the Martha’s Vineyard Preservation Trust as a fundraiser to restore the Flying Horses Carousel back in the day.

“It’s very gratifying to be a part of this amazing event, which local Island restaurants have been a part of for the same 30 years we have been doing the event. Chilmark Chocolates, Murdick’s Fudge, L’Etoile, and the Wharf have been in attendance for 30 years!” said Chris Scott, executive director of the Martha’s Vineyard Preservation Trust.

Today, it’s become the most highly anticipated food event on-Island, and the most important annual fundraiser for the Martha’s Vineyard Preservation Trust, the charitable organization that keeps many of our Island landmarks, including the Flying Horses Carousel, the Old Whaling Church, Alley’s General Store, and others, in pristine condition.

Did you get a ticket to the Taste? Tweet us at @themvtimes and let us know what you are most looking forward to.

The 30th annual Taste of the Vineyard, Thursday, June 18, 6:30 pm, on the Dr. Daniel Fisher House lawn, Edgartown. For additional information, visit tasteofthevineyard.org.

French toast with strawberries from the Newes from America Pub. – Photo by Marnely Rodriguez-Murray

Nothing gets me out of bed faster than knowing that breakfast awaits, especially when it’s breakfast prepared by someone other than myself. For this week, I’m sharing my top breakfast spots on the Island, and I hope they make your mornings more delicious once you give them a try.

Right Fork Diner

Breakfast served from 7 am until 2 pm daily

Enjoying breakfast while watching biplanes take off is a pretty special experience, and that’s just what the Right Fork Diner has to offer. Their breakfast menu has a great variety of scrambles and omelets, as well as their ever-so-popular buttermilk pancakes.

Don’t leave without trying: The Mattakesett Scramble, packed with lobster, brown butter, corn, and red peppers.

The Newes from America Pub

Breakfast served from 7 until 10:30 am daily

Right in the heart of Edgartown, the popular year-round pub is serving up a delicious breakfast menu that includes something for everyone: steak and eggs, breakfast burrito, griddle sandwich, and more. Plus it’s a great spot to people-watch, if you sit outside. The Newes also offers breakfast burritos, pastries, and griddle sandwiches as a grab-and-go option for those who can’t stay.

Don’t leave without trying: The freshly baked popovers stuffed with eggs and bacon!

The Mattakesett Scramble at the Right Fork Diner is packed with lobster, brown butter, corn, and red peppers. – Photo by Marnely Rodriguez-Murray
The Mattakesett Scramble at the Right Fork Diner is packed with lobster, brown butter, corn, and red peppers. – Photo by Marnely Rodriguez-Murray

Dock Street Coffee Shop

Breakfast served from 6:30 am until 1:30 pm daily

A staple in downtown Edgartown, Dock Street Coffee Shop is a local favorite. A casual atmosphere where you’ll sit next to 11th-generation Islanders, multimillionaires, writers, and more. Their menu includes classic breakfast staples such as pancakes, eggs, and bacon prepared right in front of you.

Don’t leave without trying: The Port Mac Breakfast Sandwich, layered with egg, cheese, and linguica!

Lucky Hanks

Breakfast served from 8 am until 2:30 pm daily

The quaint atmosphere of Lucky Hanks gets me every time as I walk in. Coffee served on their screened-in porch makes me feel like I’m transported somewhere in the South, but once I order their Cod Cakes & Eggs, I know I’m in New England.

Don’t leave without trying: Their home fries, which combine new potatoes and sweet potatoes for a twist on the classic!

Artcliff Diner

Breakfast served from 7 am until 2 pm daily

If you’re getting off the ferry in Vineyard Haven before 2 pm on any given day, a stop at Artcliff for breakfast is required. Sure, their menu is fantastic, and packed with the usual suspects, but my favorite part of breakfast there is their daily specials — creative takes on classic breakfast dishes and baked goods; the surprise element makes it worth it.

Don’t leave without trying: Bayou Bundle, layers of chorizo, pepper jack cheese, and herb egg scramble with avocado salsa.

 

I’m also eager to try the new brunch options at 20 by Nine in Oak Bluffs, now offering brunch every Saturday and Sunday from 10 am to 2 pm this season. The brunch menu boasts steak and eggs, fried chicken and waffles, house granola, and bacon-infused bourbon, among other selections. Plus they’re a whisky bar, so the spicy rye Bloody Mary is a must.