Acclaimed cookbook authors Bryant Terry and Nicole A. Taylor join Dawn Davis, editor in chief of Bon Appetit and Epicurious, on Tuesday, Aug. 2.

How do you like your off-season? Rare, medium or well done? Better yet, how about with caramelized onions and cheddar? Atria has begun its burger nights, an integral part of its Brick Cellar ambience that continues all winter long. The Cellar offers a happy hour menu starting at 4:30 p.m. and a full dinner menu at 5:30 p.m.

The upstairs is open on Fridays and Saturdays for those who want to remember what life tasted like during the summer.

Atria Restaurant is again putting the Vineyard back in Martha’s Vineyard with the return of its wine dinner series

Atria’s Creamy Parsnip Soup With Prosciutto and Edgartown Bay Scallops

Ingredients

3 tablespoons butter

2 cups chopped onions

1 cup chopped celery

1 teaspoon chopped garlic

Salt and pepper to taste

2 quarts chicken stock

4 pounds parsnips, peeled and diced

1 cup cream

6 ounces prosciutto or crispy bacon

1 pound bay scallops

Directions

By MEGAN DOOLEY

Vineyarders will get a taste of the golden state this weekend at the first annual Martha’s Vineyard California Wine Affair, a two-day event that begins tonight at Atria.

“This is a wine-centered community gathering,” said Kaitlin Lynch, public relations coordinator for the event.

“Summer in a dish,” Christian Thornton says of the Seared George’s Bank Scallops and Summer Heirloom Tomatoes dish he and his team prepare, a variation of the seared scallop dish on the menu at Atria on Main street, Edgartown. The restaurant’s chef and owner says this dish is all about simplicity, “You want to let the tomatoes speak for themselves. It sounds corny, but it’s about paying homage to what it is,” chef Thornton explains.