Egg Sandwich Island

With more than 30 restaurants on the Island serving egg sandwiches, there’s no excuse for arriving at work hungry. We took a bite out of three.

Still the Same

Eighteen red stools, a 30-foot counter, menu items written on construction paper hanging on the walls, two pots of hot coffee always humming, one ancient register, cash only — the Dock Street Diner is a place where time has stood still. This is a good thing. It’s like stopping for a bite in your own kitchen, but way better. You don’t have to cook or clean up, and the food is home cooked the way grandma did, fast, no fuss, and with just the right amount of tough love.

Love, Oysterly

February can be bleak and so when pink and red hearts start appearing in storefronts, I appreciate the splash of color. I like Valentine’s Day and its over-the-top gaudiness: stuffed animals clutching red satin hearts with “I love you” written in script; cheap chocolates, red wine, those gross, powdery heart candies. I think it’s a little easy to dismiss it as a Hallmark holiday- even if it largely is one.

Seasonal Sips: Holiday Cocktails, Island-Style

If there was one word to describe the change of seasons, as we leave the long days of summer behind and settle into the darker days of fall, it might be “warmth.” Thick sweaters, blazing fires and turning back the clocks go hand in hand with all things cozy . . . including cocktails.

The Mighty Mushroom: Home-Grown Chilmark Shiitakes

Down a long, bumpy, Chilmark road Truman French and Tucker Pforzheimer are at work on a small-scale, massively ambitious venture to cultivate, harvest, sell and promote one of the world’s healthiest foods.

The Art of Plating

In a restaurant, plating is the last step for the kitchen and the first impression for the customer. All the planning, ordering, prepping, cooking and executing culminates in a few final moments when the meat is seared and set, the veggies are ready, the sauce is up and there is nothing left for a chef to do except arrange the food on the plate and summon the server.

Gourmet To-Go, Black Sheep's Chef Judy Klumick

The secret is out. Black Sheep, a “picnic to pantry” specialty food shop and take-out operation is the place to be at lunchtime in Edgartown.

Brew It Yourself: Building Community One Beer At A Time

On an island with a strong and vibrant do-it-yourself ethos, it’s no surprise to discover that the grow-your-own food movement has expanded into the beverage world, with a small group of home brew enthusiasts experimenting with their own, varied beer-brewing interests and specialties.

Lifestyles of the Rich and Hungry: Summer Lives of Private Chefs

One person’s indulgence is another’s convenience and, after all, Martha’s Vineyard is no stranger to excess in the summertime. But more visitors looking to spend more money in the name of creating a memorable vacation is excellent news for Island workers, who also have an agenda during the on-season.

D.I.Y. Dinner: Homegrown Community Kitchens

On Martha’s Vineyard, where the grocery stores proudly sell Island-grown meat and kids plant veggies at school, growing one’s own food is hardly breaking news. But some Islanders have taken this Do-It-Yourself impulse a step further by designing and building their own kitchen equipment, from solar ovens to industrial smokers. And while they’re hard at work pumping out great meals, (in most cases using only the freshest, most-local ingredients), these homegrown slow cookers are also busy building another Island-inspired tradition: community.

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