Food and Wine Festival

Oh the Places You'll Go at a Food and Wine Festival

One glass. 250 wines. Pick up a steak tartar chicharron when you pass “go.” Those were the three rules at the Grand Tasting on Saturday, the signature event of the Martha’s Vineyard Food and Wine Festival.

Sam Sifton Delivers a Belly Full of Laughs and Cooking Wisdom

Cook the Vineyard editor and author Susie Middleton led the wide-ranging, insightful and often funny conversation with New York Times cooking maestro Sam Sifton.

Follow the Tastebuds to the Food and Wine Festival

The Martha’s Vineyard Food and Wine festival returns next week for its 12th year, beginning Wednesday Oct. 23 and running through Sunday Oct. 27.

Talk With Sam Sifton Headlines Food and Wine Festival

Sam Sifton, food editor and columnist for The New York Times, will take the stage at 2 p.m. on Oct. 24 as part of a long weekend of culinary events known as the Martha’s Vineyard Food & Wine Festival.

Enjoying Local Food and Ample Wine

The Martha’s Vineyard Food & Wine Festival kicked off Wednesday evening with a packed event called Fresh Off the Farm.

Food and Wine Festival Arrives for Tasty October Treat

Chefs and vintners from across the Island and the world will showcase their creations next week during the 11th annual Martha’s Vineyard Food & Wine Festival.

Food, Wine and Autumn on the Vineyard

The Martha's Vineyard Food and Wine Festival begins Thursday, Oct. 19 and includes more than 20 events, nearly double the number of last year.

He's Got Grape; Island Sommelier Prepares for Wine Throw Down

Sam Decker is the sommelier and beverage director at Atria in Edgartown, and one of three wine personalities to face off Oct. 17 at the Sommelier Throw Down!

Food & Wine Festival Has New Director

The Martha’s Vineyard Food & Wine Festival has announced a new festival director. AJ Williams takes over the festival started by the Edgartown Board of Trade to enhance tourism on the Vineyard in the off-season.

Harbor View Chef Leads Way at Food and Wine Festival

Nathan Gould is on a mission to prove that all hotel food is not created equal. The bland chicken breast is out and a sous vide Good Farm chicken roulade is in.

“We’re continuously moving towards sourcing locally, which a lot of hotels don’t,” Mr. Gould said walking through the doors of the Harbor View Hotel where he is the new executive chef. “A lot of hotels that have to do volume rather than take the time to have a relationship with Island farmers and fishermen, they’ll go to a corporate account and get stuff moved in from wherever. Hopefully, we can change that.”

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