Good Taste

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


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 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

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

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.


Mixologist C.J. Cohen makes a specialty drink created by Beetlebung staff this past winter. – Photo by Michael Cummo

Beetlebung is well known for its gourmet coffee beverages, featuring Barrington espresso carefully crafted with top-of-the-line La Marzocco equipment from Italy. What’s less known is its impressive list of wine, spirits, and cocktails with fresh local ingredients that yield some of the highest-quality beverages on the Island, at a surprisingly reasonable price.

Beetlebung owners John and Renee Molinari know their beverages. The duo have owned the Menemsha location for years, as well as the recently closed Vineyard Haven location, and just last year introduced Beetlebung to Circuit Avenue as a coffeehouse by day and a “speakeasy” by night.

This year they’re upping their game by opening the bar and making the lunch and dinner menu available starting at 11:30 am, versus 6 pm last year. “That’s a huge leap for us. And we’ve changed the menu by maintaining the best-selling things. Our drunken noodles were a grand-slam home run,” said Mr. Molinari during a recent visit with The Times.

The down-Island location welcomes a new executive chef this season with Danny Finger at the helm. Mr. Finger most recently served as the executive chef at Lucky Hank’s, and spent time at Chesca’s and the Harbor View before that. Fresh from a winter working in Sarasota, Mr. Finger returns to the Island to take over the Beetlebung kitchen.

“We learned that stuff we have a proven track record with [at other locations] really didn’t fly that well here. There’s a lot of noise in the signal in this town, and here we are being told other things we’re doing are amazing. Let’s double down on that, and let’s make lunch a subset of dinner, and let’s get the bar open at 11,” said Mr. Molinari.

This year’s food menu will feature a lot more green salads and local seafood. There’ll be some more kid-friendly options, including their popular flatbreads and truffle cheeseburger sliders. The menu boasts predominantly locally sourced ingredients, including poached Vineyard lobster ceviche, Morning Glory bok choy prepared in a wok, local black sea bass tacos, and more.

Beetlebung's Trade Secret margarita features agave and lime foam. - Photo courtesy of Beetlebung
Beetlebung’s Trade Secret margarita features agave and lime foam. – Photo courtesy of Beetlebung

Where the restaurant is really focusing its energy this year is on the beverages. The Molinaris   had a busy off-season doing their homework and applying lessons from last year. To refine and optimize their list of 30-plus varieties of wine, the couple has been conducting blind taste tests with locals. “There’s no wine on our list that hasn’t been tested,” said Mr. Molinari during a recent visit with The Times: “It’s a version of what we’ve been doing all along … At night people want alcohol, and we didn’t want to just open up bottles of beer and mix gin and tonics. We wanted to take the type of sophistication that we were applying to our daytime business and build an entire evening business around that. No one is doing that on the Island.”

The cocktail menu is made up of eight signature cocktails that feature locally grown ingredients (some even harvested just feet away, in their backyard garden), housemade syrups, and house-infused spirits. They are even replacing several of the more popular brands, like Absolut vodka, with higher-quality options, like Hanson vodka, an organic, hand-crafted, gluten-free version made from grapes from Sonoma County that has garnered a lot of national attention for its high quality and smooth finish.

They’re especially excited about their new featured rum, Privateer, from a small-batch distillery in Ipswich. The rum will be used in their Raspberry Mojito Crush, along with fresh garden mint and fresh raspberries, and the Inkwell Bay cocktail,      along with St. Germain and housemade ginger syrup.

The owners are excited to get people comfortable with their new homemade cocktail recipes, and to introduce them to higher quality ingredients. A standout from last year’s drink list was the Trade Secret, their version of a margarita, with fresh lime, agave, and their signature trade-secret lime foam. “They’ve had a margarita, but they haven’t had Trade Secret, they haven’t had our margarita. And they certainly haven’t had something that is so physically beautiful.” Over the past few years, the couple has spent a great deal of time tracking trends across the restaurant industry, and taking notes at successful Boston bars, including Eastern Standard and Island Creek Oyster bar.

The backlit bar at Beetlebung's Oak Bluffs location. - By Michael Cummo.
The backlit bar at Beetlebung’s Oak Bluffs location. – By Michael Cummo.

Last year they saw a lot of business from other service-industry professionals as well as visitors who were looking for more sophisticated cocktails. This year they have their eyes set on anyone looking for high-quality food and drink at an affordable price (cocktails average $14; wine is available by the glass from $7 to $12, and lunch and dinner menu items start at $5).

“I think when people come to Martha’s Vineyard, they come with an open mind … The Island has an exoticism, because it is an Island and you have to cross the water, and people are in a mode of discovery. They want to find out about new things, and they want to hear from the locals, and that gives us a special opportunity and a bit of a responsibility to really have our message clear.”

 Beetlebung is located at 53 Circuit Avenue, Oak Bluffs. Beginning May 18, the restaurant will be open seven days a week from 7 am to 1 am.



Local Brazilian restaurants cater to all.

Tropical Restaurant in Vineyard Haven features a Brazilian buffet and traditional desserts. – Photo by Michael Cummo

Brazil is a country rich in its cooking heritage. It boasts appealing cuisine influenced by the many nations represented in the country: Portugal, Italy, Germany, Lebanon, and Japan, to name a few. Given the impact that all of these cultures have had, Brazilian cuisine has evolved well beyond an endless line of rotisserie-grilled meats. There are selections for all tastes, including vegetarian options such as four-cheese grilled eggplant, and many different salad combinations.

Like many cultures, Brazilians believe that food is the highlight of any gathering and the catalyst to bring people together.

If you are craving the taste of Brazilian food, there are three Brazilian restaurants and two Brazilian stores on-Island offering a wide selection of food from every corner of Brazil. There are the famous cheese rolls and Brazil’s national dish, feijoada, a stew of black beans with pork (and/or other meat), traditionally served over rice and garnished with fresh orange slices.

When I spoke with the owners of these eateries, they shared that Americans and Brazilians sing praises over some of the dishes they offer, and enjoy the atmosphere they’ve created to accommodate anyone that would like a glimpse (or reminder) of Brazilian culture. As a Brazilian, I’m especially grateful for their offerings at those times when I’m feeling a little homesick.

Elio Silva, the owner of Vineyard Grocer in Vineyard Haven and North Star in Edgartown, said that his store in Vineyard Haven offers a wide selection of American and organic products (many gluten-free) as well as some Brazilian products, but that his store in Edgartown is well stocked with any Brazilian product one might need. The one product that continues to attract customers to both stores is the Brazilian cheese roll, pão de queijo, made with tapioca flour.

Vineyard Grocer, 294 State Road, Vineyard Haven; 508-693-2000

North Star, 241 Edgartown Road; 508-627-5353

Another Brazilian business is Bite on the Go, owned by Valerio Destefani and his family, a buffet-style restaurant located at the Shell gas station in Vineyard Haven. The restaurant has a dining room overlooking the harbor, and takeout is available. It serves not only Brazilian food but food from all over the world. Bite on the Go also offers catering and special orders around any holiday.

Bite on the Go, 86 Beach Road, Vineyard Haven; 508-684-8257

There’s also Sophia’s One Stop Mart in Edgartown, a buffet-style restaurant and convenience store with a wide selection for all tastes, featuring many mouthwatering desserts, including passion fruit and lime mousse, chocolate bonbons, and one of the most famous Brazilian desserts, flan.

Sophia’s One Stop Mart, 199 Upper Main Street, Edgartown; 508-627-4661

Finally, there’s Tropical Restaurant in Vineyard Haven, which lures its customers in with a flavorful feijoada on the weekends, and the owner, Joelson Chirliani, has kindly shared the recipe below.

Tropical Restaurant, 13 Beach Street, Vineyard Haven; 508-696-0715

Tropical Restaurant’s Feijoada Recipe

Serves 10

2 pounds of black beans

1 pound of salted pork ribs

1 pound of bacon

8 Tbsps. olive oil

1 onion, peeled and finely chopped

6 cloves garlic, peeled, finely chopped

1 pound of fresh sausage, such as chorizo or Italian sausage

1 pound of corned beef, cut into chunks

1 pound of pig’s trotters

5 bay leaves

1 Tbsp. freshly ground black pepper

Cooked rice, orange slices, kale or spring green as accompaniment

Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.

Drain the beans and put them into a large saucepan of cold water. Bring to a boil over medium heat, then simmer for 30 minutes until tender.

Rinse the soaked salted ribs and bacon well, add to the beans, and cook for 30 minutes over medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausage, salted ribs, bacon, corned beef, pig’s trotters, pepper, and bay leaves and cooked beans together and top off with water. Simmer for about 1 hour, until the meat falls off the bone.

Serve the feijoada with cooked white rice, slices of orange, and very finely sliced kale or spring greens fried in olive oil with finely chopped onion and garlic.

In Portuguese – Em Português

O Brasil é uma nação rica na sua herança culinária. As diversas influências que recebeu de países como Alemanha, Itália e Portugal tornaram o país extremamente rico na variedade de sua gastronomia. Há opções que agradam a todos os gostos, que vão do famoso churrasco a opções para vegetarianos com pratos como berinjela grelhada a quatro queijos.

Como tantas outras culturas, os brasileiros acreditam que a comida servida em quaisquer ocasião é o foco principal, é a forma como as pessoas confraternizam em harmonia.

Se você está com vontade de saborear comida brasileira, há três restaurantes e duas lojas brasileiras na ilha de Marthas Vineyard oferecendo opções de todos os cantos do Brasil, como os famosos pães de queijo e o prato brasileiro mais reconhecido pelo mundo, a feijoada.

Quando conversei com os donos destes estabelecimentos, todos compartilharam que brasileiros e americanos apreciam a comida oferecida em seus restaurantes, e que o ambiente criado oferece um gostinho da cultura do Brasil. Como brasileira, tenho imensa gratidão por este espaço, principalmente quando sinto saudades de casa.

Elio Silva, o dono da lojas Vineyard Grocer em Vineyard Haven e North Star em Edgartown, disse que a sua loja em Vineyard Haven tem diversas opções de produtos americanos e orgânicos – muitos sem o glutén do trigo – assim como alguns produtos brasileiros. A sua loja em Edgartown está sempre muito bem estocada com produtos do Brasil. Mas o que, sem dúvidas, continua a atrair as pessoas de volta é o pão de queijo feito com farinha de tapioca.

Vineyard Grocer, 294 State Road, Vineyard Haven; 508-693-2000

North Star, 241 Edgartown Road; 508-627-5353

Outro restaurante brasileiro é o Bite on the Go. Localizado em conjunção com o posto de gasolina Shell e criado por Valerio Destefani e sua família, o estabelecimento não só oferece um buffet com comidas brasileiras mas também opções de todo os lugares do mundo. O restaurante possui uma área onde as pessoas podem se sentar e ter a vista do mar, além da opção de take out. Bite on the Go também oferece entrega de encomendas em todos os feriados.

Bite on the Go, 86 Beach Road, Vineyard Haven; 508-684-8257

Um outro restaurante brasileiro é o Sophia’s One Stop Mart em Edgartown, um buffet em conjunção com uma loja de conveniência repleta de todos os sabores. Destacam-se as sobremesas de dar água na boca, como mousse de limão e maracujá, bonbons e pudim de leite.

Sophia’s One Stop Mart, 199 Upper Main Street, Edgartown; 508-627-4661

Por último, o Restaurante Tropical, localizado em Vineyard Haven, que continua atraindo seus consumidores com uma saborosa feijoada nos finais de semana. E o dono foi muito gentil ao dividir conosco a receita utilizada no preparo.

Tropical Restaurant, 13 Beach Street, Vineyard Haven; 508-696-0715

Feijoada do restaurante Tropical

Serve 10

2 quilos de feijão preto

1 quilo de costela de porco salgada

1 quilo de bacon

8 colheres médias de azeite de oliva

1 cebola descascada e bem cortada

6 dentes de alhos descascados e bem cortados

1 quilo de linguiça

1 quilo de carne seca cortada em pedaços

1 quilo de pé de porco

1 colher pequena de pimenta do reino

Arroz cozido, rodelas de laranjas e couve para acompanhamento

Deixe o feijão em água fria na noite anterior. Coloque de molho também na noite anterior a costela de porco e bacon.

Escorra o feijão e coloque em uma panela grande com água fria, deixei ferver e em fogo brando por 30 minutos até amolecer.

Enxague bem a costela e o bacon, adicione o feijão e cozinhe por 30 minutos.

Esquente uma panela grande com azeite e adicione o alho e cebola até amolecerem. Adicione a linguiça, a costela, o bacon, a carne seca, o pé de porco e a pimenta do reino. Cozinhe tudo junto adicionando um pouco de água. Deixe em fogo brando por uma hora, até a carne sair do osso.

Sirva a feijoda com arroz branco cozido, rodelas de laranja e couve bem picada frita com azeite, cebola e alho.


Strawberry Rhubarb Pie Martini from Henry's at the Harbor View Hotel. — Photo by Marnely Rodriguez-Murra

The Edgartown Board of Trade’s annual Pink & Green Weekend May 8 through the 10th is quickly approaching. Pink & Green is a celebration of the arrival of spring on-Island, an annual weekend where local businesses open their doors for the season, welcoming visitors and locals after a long, cold winter with a variety of events.

One of the highlights of the weekend this year is the Pink & Green Prom, featuring DJ Rockwell, at the Harbor View Hotel on Saturday, May 9. Sydney Mullen, vice president of the Edgartown Board of Trade, told The Times, “I love to see the town transformed by Pink & Green Weekend, from all the store windows to the mini lighthouse in the mini park, the burgees on the lampposts, and the lanterns on the Harbor View Hotel’s porch. It’s a great way to shake off the gray of winter and get ready for summer. But if you’re looking for a real event, I’m most looking forward to the prom. We’ve got a great DJ, delicious food, and a fun silent auction. I can’t wait to see how everyone dresses for the night!”

The event we’re most looking forward to is the pub crawl on Friday, May 8. Edgartown restaurants are teaming up to showcase their best Pink & Green cocktails, and today we are sharing cocktail recipes that you will be able to sip at these local favorites: The Terrace at the Charlotte Inn, Among the Flowers, and Henry’s at the Harbor View Hotel. Enjoy the deals all over town at shops and restaurants.


Charlotte Club

By Justin Melnick of The Terrace at the Charlotte Inn

Sometimes you need a strong libation to relax you after a long day, and this one is just what you need — the gin adds herbaceous flavor notes that balance well with the St. George.


3 oz. Oxley gin

1 oz. simple syrup

1.5 oz. lemon juice

2 dashes St. George raspberry liqueur

1 egg white

Shake all ingredients vigorously to emulsify egg. Strain into chilled martini glass. Garnish with a fresh lemon slice.


Melon Magnolia from Among the Flowers features Midori and prosecco. – Photo by Marnely Rodriguez-Murray
Melon Magnolia from Among the Flowers features Midori and prosecco. – Photo by Marnely Rodriguez-Murray

Melon Magnolia

By Among the Flowers

Perfectly light and refreshing, with a hint of fresh melon balanced with tart sparkling wine, this is just what we want to be drinking on a warm spring day!


1 oz. Midori

5 oz. prosecco or sparkling wine


Pour Midori in champagne glass. Add sparkling wine and garnish with melon and fresh mint.


Strawberry Rhubarb Pie Martini

By Greg Fournier of Henry’s at the Harbor View Hotel

If you love berry pies, this drink is just the one for you — sweet and tart from the berries and rhubarb; we’re loving it!


1.5 oz. Bacardi Silver Rum

2.5 oz. house-made strawberry rhubarb purée

crushed graham crackers (optional)


Shake the rum and purée together. Pour into chilled martini glass that has been rimmed with crushed graham crackers.

Garnish with a fresh strawberry and a rhubarb ribbon.


For more information and to get involved in Pink & Green Weekend, check out or email them at


The Campground Café at the Methodist Church offers weekly eats from across the world.

Chef Jucimar Perim was on hand to cook Brazilian food for guests during World Cuisine Saturday. – Photo by Michael Cummo

The Campground Café, located inside the Methodist Church House at the Oak Bluffs Campground, is a place that offers not only a remarkably welcoming atmosphere but an enticing menu as well. The café began dishing out food about three years ago, following a kitchen renovation, but the church has been offering meals and a setting for community gatherings to all since the 1800s. Pastor Richard Rego stresses the importance of the church’s café, and says, “There is no other greater way to get all members of a community involved and feeling a part of it than to break bread together, sharing meals and ideas across the table. Our hope is to continue to engage the community and to enhance the visitor’s experience of the Island.”

Rose Kaszuba, a Chicago native and chef for 25 years, first began attending the café’s community dinners last September in an effort to socialize and meet new people. Soon after, Ms. Kaszuba was drawn to contribute to the café’s expanding program, due in large part to her propensity to be of service to the community and her deep respect for Pastor Rego. She recognized an opportunity for a venue that could introduce locals to the various cuisines available on the Island, while providing an outlet for Islanders to come together. Fast-forward seven months, and Ms. Kaszuba is now the executive chef at the Campground Café and the culinary mastermind behind the cafe’s weekly offerings of international fare that they call World Cuisine Saturdays.

The World Cuisine Saturdays series began its season on Saturday, April 4, and will offer a range of world cuisine every Saturday until October, each week featuring a guest chef that specializes in preparing the food of choice. To date, the café has hosted three different cuisine nights: Polish, Italian, and Brazilian.

Guests enjoyed Brazilian food at World Cuisine Saturdays at the Campground Cafe. – Photo by Michael Cummo
Guests enjoyed Brazilian food at World Cuisine Saturdays at the Campground Cafe. – Photo by Michael Cummo

This past Saturday, the guest chef was Jucimar Perim, a Brazilian native, who is occasionally in the kitchen at the Brazilian restaurant Sophia’s in Edgartown. Ms. Perim decided on dishes that would accentuate the spiciness and the eclectic taste that is so distinct in Brazilian cooking. Her menu included a choice of chicken stroganoff and/or spiced pork with orange glaze, salad, the widely favorite Brazilian cheese bread, and flan for dessert.

Approximately 50 people turned out to sample Ms. Perim’s plates, many perhaps trying Brazilian food for the first time, just as Ms. Kaszuba had intended. While Brazilian music played throughout the café, second servings and laughter were abundant.

The next World Cuisine event will be this upcoming Saturday, April 25, at 6 pm, and admission is $15. The guest chef will be Brenda Piland, director of Clothes to Go (a free Island program providing clothes to those in need), and she will be offering a taste of the American South, complete with fried chicken and waffles, peach compote, collard greens, potato and beet salad, and butter cake for dessert. Iced coffee, the not-to-be-missed lemonade, and iced tea, all freshly brewed by Ms. Kaszuba, will be served as refreshments.

The café also offers a crab cake dinner every Wednesday until October, where guests can enjoy two “family recipe” crab cakes, a vegetable, herb focaccia, citrus coleslaw, tangy tartar sauce, and a drink for $17.95, available for eat-in or takeout. Additionally, the café will host a Mother’s Day Tea on Sunday, May 3 at 2 pm, a week before Mother’s Day to accommodate the fact that many people eat out on Mother’s Day for brunch or dinner. The special occasion will feature the Church’s finest golden vintage china, the men serving will be outfitted in suits and the women will be wearing fancy hats. The guests will be serenaded by Pastor Rego, who will be singing Frank Sinatra, accompanied by a violinist, pianist, and trumpeter.

The café offers a 10% senior discount for those 65 and older, a 10% discount to Island Club Card holders, and their own loyalty card (purchase 5 full price suppers and the sixth supper is half price). Volunteer and receive a $15 gift card as well as enjoying the meal free of charge. Discounts cannot be combined.


For more information on continuous programs and upcoming events, follow the Campground Café’on Facebook or give the café a call at 508-693-1608.