Crostini to Macaroons: Cook the Vineyard 2016
Meal featured recipes from Island cookbook authors.
Meal featured recipes from Island cookbook authors.
Lifestyle personality Sissy Biggers hosted the event.
Lifestyle personality Sissy Biggers hosted the event.
Listening to the stories and secrets behind the recipes.
Listening to the stories and secrets behind the recipes.
A Thai melon salad, plucked from Cathy Walthers’s book Raising the Salad Bar.
A Thai melon salad, plucked from Cathy Walthers’s book Raising the Salad Bar.
Jennifer Trainer Thompason, author of Fresh Fish, talks with Sissy Biggers.
Jennifer Trainer Thompason, author of Fresh Fish, talks with Sissy Biggers.
Cheese course provided by The Grey Barn.
Cheese course provided by The Grey Barn.
Marit Bezahler from The Grey Barn.
Marit Bezahler from The Grey Barn.
A raffle winner claims his prize.
A raffle winner claims his prize.
Sissy Biggers talks with Sarah Waldman.
Sissy Biggers talks with Sarah Waldman.
Presented with six cookbooks from six different authors, Lola’s executive chef Frank Bokuniewicz created a summery five course meal for the third annual Cook the Vineyard, an event that celebrates Island food and cookbook authors.
Island food enthusiasts milled about Lola’s on Monday snacking on pan-roasted lobster crostini from Chris Fischer’s The Beetlebung Farm Cookbook and sipping Martha’s Vineyard Distilling Company vodka tonics filled with floating fresh fruit. They purchased cookbooks from a table staffed by Bunch of Grapes (the big seller of the day was Fresh Fish by Jennifer Trainer Thompson) and ended the meal with chocolate drizzled macaroons.
During lunch, host and lifestyle personality Sissy Biggers chatted with the authors about their dishes, their books and their kitchen secrets.