Dining
Consistency, dedicated workers, quality product and a good value are required to make a restaurant work. But for restaurant owner J.B. Blau it all comes back to putting the customer on the pedestal, and on the Vineyard, that means putting the year-round population first.
Washington, D.C. had a taste of the Vineyard last month when three Island chefs traveled to the nation’s capital to participate in Sips and Suppers. The annual fundraiser brings together the country’s top chefs for Martha’s Table and DC Central Kitchen, two soup kitchens in the area.
Holmes Hole Dinner
The Holmes Hole Sailing Association will hold its annual winter dinner at the Wharf Pub in Edgartown on Sunday, Feb. 12, at 6 p.m., at which point plans for the 2012 sailing season will be announced. All sailing assocation members and interested parties are invited to attend.
The cost for the dinner is $40 and includes tax and tips, but not drinks. To RSVP, contact Diane Hartmann at 508-693-459 or e-mail [email protected].
The Massachusetts Department of Agricultural Resources has awarded Island Grown Schools $12,000 in grant money. The grant is part of a larger $200,000 awards program doled out to seven “buy local” organizations across the commonwealth, and will be used to support Island Grown Schools’ efforts to bring more fresh, healthy and locally produced foods to school cafeterias.
On Roll on Super Sunday
Super Bowl Sunday. Tom Brady in the huddle. He steps to the line. Surveys the defensive spread. Audibles a 4-4-50 call and then, right in front of the global audience, the whole team leaves the field, hops a plane and heads to the Vineyard.
Sounds bizarre? Well consider what a 4-4-50 means. Four Grace Church lobster rolls for $50.
Low-fat is not part of the vocabulary at the Savory Pie Company.
“I’ve had people ask me if I had any low-fat and I look at them like you’ve got to be kidding me,” owner Dee Smith said at her Tea Lane Catering kitchen in Chilmark this week. “There’s a need for gluten free and we’re just starting with that, but there’s certainly no word like low-fat in our category of pies.”