Dining
Lynne Irons stood in the kitchen, plate in hand and eyes wide. It was dinner time on Lambert’s Cove Road, but the Vineyard Haven gardener stood still, starstruck by the bowls heaped high with root vegetables, the pots of various sizes simmering on the stove and, the crowning glory, the roast pig nestled by backyard potatoes and sprigs upon sprigs of rosemary. Ms. Irons’s was the hand that slaughtered it.
Pastry chef Kate Rickard will conduct a free bread making workshop at the Chilmark Public Library on Wednesday, Feb. 27, at 5:30 p.m. Participants will learn how to mix, knead, rise and shape a variety of different bread types, as well as taste samples of Mrs. Rickard’s products.
From backyard growers to full-fledged farmers, Island residents seem to have caught chicken fever.
The Island Grown Initiative hosted an all-day Vineyard workshop on the bird Saturday, which covered the ground from egg to plate.
It was not the slamming of lockers or the shouts of students that filled the hallways of the Martha’s Vineyard Regional High School Monday night. It was the sweet smell of roasting garlic.
Hastily drawn signs with arrows pointing toward the culinary arts department were few and far between. But had they plastered the halls, no one would have noticed. The scent alone was enough to guide anyone with a nose and an appetite.
High School Dinner
The Island Grown Initiative, together with chef Dan Sauer from the Outermost Inn, is working with Martha’s Vineyard Regional High School’s Culinary Arts Department program director Jack O’Malley and his students to host a winter local food dinner.
The dinner is set for Monday, Feb. 11 at 6 p.m. at the culinary arts dining room at the high school.
Plenty of mild chili, cold beer and warm fun went into the 22nd annual WMVY Chili Contest last Saturday. The fundraiser raised approximately $21,000 for the Island’s charitable organization, the Red Stocking Fund, more than last year’s event.