Marco Porlles named executive chef at The Newes

  Chef Marco Porlles is not a new face to the Island. He was previously sous-chef at the Harbor View Hotel, where he honed his...

M.V. Distilling Co. prepares for takeoff

  A fascination with the fermentation process — that’s what got Ryan Shea thinking about the possibility of starting his own distillery on Martha’s Vineyard....

Farm-fresh dinner kicks off ‘Eat, Paint, Love Your Body’ retreat

  Jan Buhrman and Melissa D’Antoni will lead an “Eat, Paint, Love Your Body” retreat this weekend, but the public is invited to join in...

The Dunes at the Winnetu welcomes a new chef

  “Honest food, simply prepared with love, will outlive any trend,” Chef Noel Middleton says — and I wholeheartedly agree. Mr. Middleton is the new...

Harvest of the Month: Thinking outside the salad box

Lettuce is usually relegated to the salad bowl, but it doesn’t always have to be like that. I remember being home for spring break...

Volunteers needed for M.V. Wine Fest

The Martha’s Vineyard Wine Festival is looking for volunteers for all events and wine dinners (which can be found at themvwinefestival.com/events/). Volunteers can snag...

Planting the New American flag on Beach Road

  Casual New American restaurants are a common sight these days. They were all the rage a couple of years back, when everyone and their...

Love and wine: A memory from the M.V. Wine Festival

“I have a special fondness for the Martha’s Vineyard Wine Festival. A few years back, John Clift organized a dinner called “King of...

Islanders donut hesitate to visit Backdoor

Martha’s Vineyard schools let out for April vacation week on Friday, and the warm sunny weekend served as a reminder that summer is just...

The Local Ingredient: Sausage, a link to local farms

Cooks can choose from a wide variety of sausages on the Island. There’s spicy chorizo, traditional hot and sweet Italian sausages, organic kielbasa, lamb...