CATERING TO THE HIGH END
byAnna Montgomery rolls out a marijuana-infused menu. Cooking food—and great-looking food at that—was nothing new for Anna Montgomery. A graduate of the Institute of…
Food & Drink
LIFE’S A PICNIC
byHow To Pull Off The Perfect Picnic Spread This Summer Courtesy Of ACK Picnics. Freshly cut flowers, ice cold drinks and decadent food…nothing…
RIPE ON TIME
byThe Nantucket Wine Festival gets back to its roots. After two years on the wagon due to the COVID-19 pandemic, the Nantucket Wine and…
PRINCE & THE PEA
byStraight Wharf Executive Chef Gabriel Frasca shares his recipe of spring pea & bitter greens salad. INGREDIENTS • 1/2 lb. English peas • 1/2…
SHARK BITES
byHow the winners of this year’s Nantucket Pitch Contest bagged the victory. In early October Sara Jemison and Hayden Arnot huddled with their fellow…
WOK & ROLL
byNantucket resident Noemi Zhong Capizzo brings an authentic taste of her native China to the island. When Noemi Zhong Capizzo left her hometown of…
FALL DELIGHT
byPPX Events Chef Kyle Daley’s recipe for Nantucket bay scallops and fall hash. INGREDIENTS • 2 pounds Nantucket bay scallops • 4 cups medium…
LAST SUMMER
byFifty-Six Union marks the end of an era next month. In this age of COVID-19, news of a restaurant closing has become tragically commonplace….
ON A ROLL
byServe up some lobster rolls this September… TOPPER’S style. TOPPER’S LOBSTER ROLLS Serves 4 TO MAKE THE LOBSTER SALAD • 1 1⁄4 pounds lobster…
FRESH TAKE
byPip & Anchor revolutionizes eating local on Nantucket. Although the health benefits of eating a local, seasonal diet have been widely touted, the day-to-day…