Tuesday, December 7, 2021
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The State Road shuffle

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State Road Restaurant in North Tisbury has become a beacon for fine dining on the Island over the past five years, but didn’t just appear out of nowhere. The location on State Road where...

In the Kitchen with Frank Williams

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Chef Frank Williams has spent the last seven hours in the Beach Road kitchen experimenting. “I love when the seasons change,” he says to me. “In some sense, it gives us a whole new...

Goldie’s Rotisserie

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  A new food truck with a deliciously trendy twist has arrived on Martha’s Vineyard, and it’s serving up responsibly raised rotisserie chicken, brussels sprouts, crispy potatoes, and more. Goldie’s Rotisserie food truck is the brainchild...

Leila Gardner and Her Cocktail Caravan

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There’s nothing worse than being out, ordering a drink you’re really excited to try, and getting served the equivalent of a watered-down, syruped-up, overpriced glass of mediocracy.  We’ve all been there. On a tiny, bustling Island...

See you at the Rigger

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For many Islanders and seasonal visitors alike, the Square Rigger restaurant at the Triangle in Edgartown is as much of an Island institution as the Flying Horses or a sunset in Menemsha. But to...

It’s Not You, It’s Me

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Truth: It is nearly impossible for me to follow a recipe. I generally use recipes and cookbooks more as inspiration boards than as specific directions to get to a certain place and flavor. I...

As Fresh as it Gets

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Three times a week, the Martha Rose sets out of Menemsha’s cozy harbor and, engine roaring, begins the 14-hour journey to the local scalloping beds. In weather fair or foul, the 77-foot fishing vessel...

The Future of Island Fisheries

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If you are at Inkwell Beach this summer, and you see a man who appears to be stealing small cups of water from the ocean, it might be Jesse Ausubel. He likes to swim...

Cooking with My Sister

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My sister Erin Doyle is 47 years old and has a complicated relationship with the kitchen. She LOVES food. She helps to plant and grow food at Island Grown Initiative’s greenhouse and used to...

Cooke House and Legacy Gardens

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With extra time in their hands, people headed out to their gardens in droves this spring. Many were thinking about growing food and herbs in a new light amid COVID and the early food...

Pies, cakes, art, and Richard Lee

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A smile traces the lips of Toni Cohen as she thinks back on a certain Halloween in 1977. “There were about a dozen people in the dining room and Richard (Lee) was out in the...

Dream Food: When a chef cooks for you at home

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Since our March Covid shut down, I have cooked nearly every meal, every day for my family. I’ve always cooked the majority of our meals, but when there was no choice of even ordering...

Christian Walter Comes Home to Bake Bread at Grey Barn

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Despite an unanticipated late opening on July 22, the not-so-new new bakery at the Grey Barn and Farm in Chilmark produced more than 2,000 loaves of artisanal bread by September 1 and had gone...

The restaurant that lit up Oak Bluffs

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  It was early June 1987, the day of the much-heralded opening of the Oyster Bar (an American Bistro) in Oak Bluffs, Raymond and Jaime Schilcher’s (now Jaime Hamlin) follow-up to Feasts in Chilmark, and...

Ghost Island Farm’s Eerie Success

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Farms are not generally tidy places. Here and there, you might come across a stack of upended orange earthenware pots, a half-full bag of fertilizer, some well-worn shovels, or a hoe with a broken...

From Scratch: The Way of Susan Branch

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“Can’t we just make things the way we want them to be? Isn’t life like a choice? Like you decide what’s going to happen and then you just make them that way?” - from Fairy...

Heart and soil

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Like any industry in the modern world, farming and agriculture embraced technology like a long-lost friend. Suddenly, tilling — a centuries-old practice of loosening plant soil — could be done in a matter of...

Sustaining our Island, one culinary arts student at a time

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Piccata, ganache, pâte à choux — any MVRHS student who’s rotated through the freshman exploratory program can translate these foreign words into food, or at least tell you how they’re prepared. I had to...

Hanging at Helios

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It was January in 1976, the coldest day of the year, and Doug Thatcher was just glad that he was inside where it was warm, and not outside like he had been for the...

Catching Up with Kyleen Keenan

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I first catch up with Kyleen Keenan on a gray early summer day at 7A Foods in West Tisbury. She is on the phone with the Steamship Authority, trying to get her new zero-emissions...
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