Island Fresca
Chef Ben DeForest’s classic tomato and corn soup delivers huge summer flavor from a handful of ingredients.
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Striped Bass Crudo with Heirloom Gazpacho Sauce
This beautiful dish from Chef Carlos Montoya tastes like the essence of late summer and is not difficult to make with a little advance planning.
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Blueberry Lemon Corn Muffins
Juli Vanderhoop’s tender muffins use sour cream and only a small portion of corn meal so that they stay moist, not dry.
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Grilled Summer Bean Salad
At The Sweet Life Café, Chef Hal Ryerson serves these beans with pan-seared striped bass.
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Watermelon Jalapeno Mignonette for Oysters

Chef Gavin Smith’s variation on a classic mignonette sauce for oysters features fresh watermelon juice and minced jalapeños.

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Shiitake Tacos with Chipotle Sauce
Chef Molly Levine uses mushrooms from MV Mycological for these delicious tacos, which also feature her chipotle sauce.
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Roasted Carrots with Orange, Thai Basil, and Yogurt-Harissa Sauce
This flavorful carrot recipe is inspired by the dish that appears on Chef Scott Cummings’ menu every night at Down Island restaurant.
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Egg Tartine with Homemade Lemon-Herb Mayonnaise
In a recipe like this one from Olivia Pattison, high quality ingredients make all the difference. Buy locally baked bread and fresh, local eggs.
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Seared Salmon with Mustard Crust and Saffron-Horseradish Cream Sauce
The real star in this dish from chef Michael Brisson is the saffron-horseradish cream sauce.
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Don't Let Summer Get Away, Take Time to Savor Its Flavors
Prudence Athearn
Whether spending long summer days working or playing, summer on the Island is an energetic time of year. On Island roads, in grocery store lines, even eating our meals, the pace is quick.
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