Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
Chef: Naji Boustany
Catboat Coffee Company, Vineyard Haven
It’s interesting how we all arrive on Martha’s Vineyard. Whether drawn by family, love, work, or play, everyone has an interesting story of how they came to the Island, and Chef Naji’s is no exception — he arrived to the Island thanks to his wife’s Island family roots. When he lived in Lebanon, he worked for an organization called Souk el Tayeb (the “Good Market”), which works with more than 60 local farmers and producers (many of them women) of organic and traditional food and products from all over Lebanon. Souk el Tayeb traveled to Denmark and got to work alongside the chef of the famed Danish restaurant Noma. Naji’s way of cooking and running a business reflects his love of and working experience with diversity. His staff comes from many backgrounds and cultures and speak many languages.
“Catboat Coffee Co. is a unique creation that combines our family's passions under one roof,” he tells me. “We decided to combine the fantastic flavors of Lebanese cuisine with the rich nautical history of catboats.” Drawing from his experience as a chef in Beirut, Naji curated the menu of Manousheh (Lebanese flatbreads), housemade dips, chicken shawarma, and beef kafta, alongside the classic American offerings such as breakfast sandwiches. “We're encouraged to see other Boston-area brands, like Tatte and Sofra, incorporating similar flavors in their menus,” Naji adds. “It makes it clear: New Englanders are definitely on board with our flavors!”
Catboat Coffee Co. is also the first Vineyard restaurant to participate in the “Too Good To Go” app, a service with a mobile application that connects consumers and guests to restaurants and stores that have surplus unsold food. With the tap of a finger, the app enables restaurants to sell surplus food items at a discounted price, both benefiting consumers and helping to avoid food waste.
Print
RECIPE: Asparagus and Chickpea Fatteh
- Yield: Serves 1
Ingredients
- 6 asparagus spears
- 1/4 cup yogurt
- 1/3 cup tahini paste
- 1 tablespoon water
- 1 tablespoon lemon juice
- One piece, 2-inch stalk garlic scapes
- 2 cloves garlic
- 1/4 cup chickpeas, boiled or canned
- 1 tablespoon olive oil
- 1 teaspoon each: cumin, Aleppo pepper, kosher salt
- Pita chips for serving, if desired
- Optional: 1 tablespoon butter, 1/2 cup pecans, walnuts, or pistachios
Instructions
- Blanch the asparagus in 2 inches of boiling water with 1 teaspoon of salt for 3–4 minutes.
- Drain and immediately submerge in an ice bath until cooled. Set aside.
- Make the tahini-yogurt base: Mix together the tahini, yogurt, water, salt, lemon juice, half of the cumin, and half of the olive oil. Set aside.
- Briefly char the garlic scapes (on a grill, under the broiler, or over a flame burner). This will give them a smoky flavor. Mash them in a mortar and pestle with the garlic cloves and add to the tahini yogurt mixture. Set aside.
- If using nuts, melt the 1 tablespoon of butter in a small saucepan over medium heat. Add the nuts and stir until golden brown.
- To serve, lay the asparagus on a plate and top with the tahini yogurt sauce. Sprinkle it with pita chips and chickpeas. If using nuts, pour toasted nuts and butter over the dish.
- Garnish with the remaining olive oil, cumin, and Aleppo pepper.
Chef: Deborrah Cohen
The Pawnee House, Oak Bluffs
Being in the heart of Oak Bluffs lends itself to a bright and vibrant menu, and that’s what you’ll find at The Pawnee House. The team there is working hard to use ingredients from a variety of local sources, and they showcase the list on their menu boards: Beetlebung Farm, Mermaid Farm, Ghost Island Farm, Morning Glory Farm, MV Sea Salt, Norton Farm, Reliable Market Meats, MV Coffee Company, Tigerhawk, and the Island Eats program. And an interesting addition to this list — Vineyard Cash and Carry!
“When we first put up the list of local farms and makers, we beamed with pride,” Deborrah says. “One night, the Vineyard Cash and Carry guys came in and wondered why they weren’t on the list, since we source some things from them. And you know what? They were right! Because sustainability isn’t just about locally grown produce; it also takes into account carbon footprint and locally owned businesses like VCC. So, of course, now they are on the list, and we both couldn’t be happier!” Sustainability isn’t just about big initiatives; it also means making choices in everyday life, such as sourcing from local grocery stores. By opting for locally sourced products, restaurants can significantly reduce the carbon footprint (including the greenhouse gas emissions) associated with long-distance commercial transportation.
Deborrah’s recipe has a great blend of locally-sourced products: fluke from the fishing vessel Gloria Jean in Menemsha; collard greens from Morning Glory Farm; radishes and spring onions from Beetlebung Farm; and okra and tomatoes from Norton Farms. When thinking about your next dinner menu, consider challenging yourself to source as many ingredients as possible from the Island — and see how far you can take it!
Print
RECIPE: Blackened Fluke with Red Beans, Rice, Spicy Collard Greens, and Fried Okra
- Yield: Serves 4-6 1x
Ingredients
- 1 1/2 pounds fluke
- 1 cup Carolina Gold Rice
For the Red Beans
- 16 ounces dried red beans
- 2 bay leaves
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 2 tablespoons smoked paprika
- 1 teaspoon red chili flakes
- 1/2 onion, diced
- 1 jalapeno, sliced into thin rounds
- 4 radishes, sliced into thin rounds
- 32‒40 ounces water
For Spicy Collard Greens
- 1‒1 1/2 pounds collard greens
- 1/2 onion, diced
- 2 tablespoons white vinegar
- 1 teaspoon cane sugar
- 2 teaspoons coarse Kosher salt
- 1 tablespoon red chili flakes
- 1 tablespoon smoked paprika
For the Fried Okra and Roasted Tomatoes
- 12 – 16 ounces okra
- 3 tablespoons cornmeal
- 4 of any type of small round tomatoes (not halved)
For the Blackening Seasonings
- 3 tablespoons smoked paprika
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 1/2 tablespoon tablespoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
Instructions
For the Spicy Collard Greens
- Combine all ingredients in a pressure cooker.
- Cook on the stew setting for 30 minutes.
For the Red Beans
- Combine all ingredients in a pressure cooker.
- Cook on the bean setting for 30 minutes.
- Check beans for taste and add 1/4 cup of your favorite hot sauce.
- Pressure cook for an additional 30 minutes.
- Lightly smash the beans to thicken the texture.
Note: Beans reach their peak flavor 48 hours after cooking.
For the Fried Okra
- Lightly coat okra with yellow cornmeal.
- Deep fry okra in 2 inches of neutral oil until golden brown.
- Salt to taste.
For the Roasted Tomatoes
For the Rice
- Follow directions on the package
For the Fish
Assemble
- Put a layer of rice on the bottom (5 ounces)
- Add 10–12 ounces of beans on top of that, leaving some rice showing
- Place the fish on a diagonal on top. Garnish to taste with sliced jalapeños, green onions, and radishes cut on a bias.
Chef: Zach Prifti
The Terrace at the Charlotte Inn, Edgartown
“Being a part of an organization such as Relais & Châteaux makes you think about every ingredient and how it is sourced,” Chef Zach Prifti says. “It makes you think about your menus in a way I’ve never thought about menus before.”
A newcomer to the Island, Chef Prifti has quickly developed deep relationships with local farmers such as Eric Glasgow from The Grey Barn and Farm, as well as local food artisans such as Katie Kidder of The Chappy Kitchen and Uncle Neil’s Mustard. Showcasing local foods in his menus, Prifti tells the culinary story of the Island in a captivating — and delicious — way.
Print
RECIPE: Local Eggs With Potato Salad and Caviar
- Yield: Serves 2
Ingredients
- 3‒4 large eggs
- Salt for curing yolks
- 5 grams of Beluga caviar
- 4‒5 large Idaho potatoes, diced and blanched until fork-tender
- 1 1/2 cups mayonnaise
- 1/2 cup mustard
- 1 scallion, chopped
- Salt and pepper to taste
- Local microgreens for garnishing
Instructions
- Boil eggs for 8‒10 minutes, drain, and place immediately in an ice bath for 30‒45 minutes.
- Peel eggs, and set one aside. Remove yolks from the remaining eggs.
- Place yolks in a sealable container. Cover them with salt to cure them for zesting.
- Combine potatoes, mayonnaise, mustard, scallion, salt, and pepper in a bowl. Mix well and set aside in the refrigerator.
- To plate, place ¾ cup potato salad on a plate.
- Slice the reserved hard-boiled egg in half lengthwise and place one of the halves on top of the potato salad.
- Top with 5 grams of Beluga caviar.
- Zest half a cured egg yolk over the dish, and reserve the rest for future recipes. Finish with a sprinkling of local microgreens.
Chef: Susanna Herlitz-Ferguson
MV Salads, Oak Bluffs
“The joy we get from showcasing local farms on our menu, and being able to tell that story to everyone who walks through our doors, is truly the most special part of this job,” Susanna Herlitz-Ferguson says as she sprinkles fresh mint on the salad I’m photographing. Storytelling is a common denominator — she’s just recently published her first storybook with recipes, one that showcases her deep love for Martha’s Vineyard, its local farms, and the people that make up the fabric of the island. Her book, titled Made with Kindness: Tales and Tastes from MV Salads on Martha's Vineyard, (available on Amazon and locally) shares 18 recipes from Susanna’s life, from childhood to salad shop owner, and that’s what gets our conversation going. “When you think of New England coastal food, you think of fried scallops, stuffed quahogs, and creamy chowder. I wanted to offer something lighter, with a freshness that was unbeatable, while still focusing on local. After creating MV The Dressing, I knew I needed a space to share my love for fresh food, and that’s when MV Salads was born.”
When you walk into the space, you’re met with eclecticism — there’s the Rock Wall, the Kindness Box, and the salad line; there are offerings of fresh, batch-made drinks; and there’s the staff, a team composed entirely of people originally from somewhere else. This variety keeps the beat of the MV Salads heart thumping — and the staff thrives on it. The batched drinks (Watermelon Cooler, Mint Lime Faux-jito, and Hibiscus Ginger Tea) are also environmentally friendly making drinks in bulk batches reduces the need for single-use containers.
On a hot summer day, consider grabbing a delicious drink and a fresh salad in an Island Eats bowl from MV Salads, and smile at the Earth — you’ll be doing a great job of supporting it!
Print
RECIPE: Purple Summer Dream Salad with Feta and Blueberries
- Yield: Serves 4-6 1x
Ingredients
For the Green Goddess Dressing:
- 1 bottle MV The Dressing (or any balsamic vinaigrette)
- 1/2 medium avocado
- 5 tablespoons vegan mayonnaise
- 1 tablespoon lime juice
For the Salad:
- Salanova greens
- Feta cheese
- Fresh blueberries
- Sliced cucumbers
- Fresh mint
- Blueberry Honey Sea Salt from MV Sea Salt
- Emperor nasturtiums
Instructions
- Make the dressing. Pour the MV The Dressing (or vinaigrette) into a blender. Add the avocado, mayonnaise, and lime juice, and blend until smooth. Set aside.
- Place the greens, feta, blueberries, cucumbers, and mint in a bowl. Pour the salad dressing on top and toss.
- Serve immediately.
Chef: Jimmy Alvarado
On Time Catering, TigerHawk Sandwich Company
“As a caterer, I’m connecting with clients months, sometimes a year in advance of their event, and this is the moment when we discuss the storytelling of the event, through food,” Chef Jimmy Alvarado says. “And every story begins and ends with developing a menu that will align not only with the client, but also with our brand at On Time Catering, which focuses on chef-driven, diverse flavors delivered in a sustainable way.”
The owner and chef at the TigerHawk Sandwich Co. in Oak Bluffs, Alvarado notes that sustainability for events, large or small, can be achieved by first getting clients to agree to sustainable choices, and then executing those choices with precision. He sources ingredients from area farms, and is always looking out for ways he can promote locally sourced foods while maintaining a profitable catering business on Martha’s Vineyard.
When deciding which recipe to offer Bluedot Living readers, Alvarado wanted something that was approachable and local, but which also gave a nod to the chef's life and career. Because he survives on grilled cheese sandwiches eaten at midnight after cooking seven-course meals for clients, he decided on a gussied-up grilled cheese. This grilled cheese uses a technique we haven’t seen too often: slathering a blend of parmesan and butter on the Morning Glory Farm bread slices to create a golden crust. Inside, you’ll find melting Eidolon cheese from Grey Barn, locally-grown tomatoes and basil, and a drizzle of honey from the Island Bee Company. Yum!
Print
RECIPE: Eidolon Grilled Cheese with Parmesan Crust and Local Honey
- Yield: Serves 1
Description
Chef Jimmy Alvarado runs On Time Catering on Martha’s Vineyard and also operates TigerHawk Sandwich Company. He survives on grilled cheese sandwiches eaten at midnight after cooking seven-course meals for clients, and he shared this gussied-up grilled cheese recipe with Bluedot. This grilled cheese uses a technique we haven’t seen too often: slathering a blend of Parmesan and butter on slices of Parmesan sourdough bread from a local farm to create a golden crust. Inside, you’ll find melting Eidolon cheese from the Grey Barn farm nearby. It’s an organic, bloomy, rind cheese (you can order that online, but you could also substitute a creamy cheese you find locally). Add locally grown tomatoes and basil, and a drizzle of local honey. Yum!
Ingredients
The butter
- 1 stick butter, at room temperature
- 1/2 cup grated Parmesan cheese
The sandwich
- 2 slices sourdough bread
- 2 good-size slices of Grey Barn Eidolon cheese, or substitute a creamy-centered local cheese
- 1/2 heirloom tomato
- Fresh basil
- Local honey for drizzling
Instructions
- Make the Parmesan butter spread: In a bowl, whisk together butter and Parmesan cheese until well combined. Set aside.
- Layer two slices of sourdough bread with cheese, tomato, and basil. Spread Parmesan butter on one side of the sandwich.
- Cook in a skillet on medium heat for about 2 minutes, pressing down to form a crust.
- Spread Parmesan butter on the top side and flip. Press down again to create an even crust. Once the Eidolon cheese is melted, remove the sandwich from the heat and let it rest for 1 to 2 minutes.
- Slice the sandwich with a serrated knife and put it on a plate. Drizzle with Island Bee honey and garnish with chopped fresh basil.
Chef: Augustus Paquet-Whall
Morning Glory Farm, Edgartown
“When I think back to my upbringing and where I am now in life, it all makes sense,” Augustus Paquet-Whall says. “My mother raised us alongside raising a garden — you can say she was a ‘hippie’ mom, to say the least, and eating garden-fresh produce was a common denominator in most meals. Mom had sustainable rules even before sustainability became a thing — so much so that things such as recycling became ingrained in my life early on, as my mom was quite serious about it and would dump my trash to check if I had commingled any recyclable containers with it. I’m not kidding. She was serious about the environment, and as a result, so am I, so working at Morning Glory Farm truly aligns with my ethos and how I view life.”
One might think that being a chef at a local farm is a dream job, since you have access to the most gorgeous produce to use in creating delicious meals. But the reality is otherwise. The gorgeous produce — the most perfect tomatoes, the perfect looking basil — all goes to the farmstand for retail sales. What Chef gets are all the seconds — the bruised tomatoes, the basil with black spots, and the rest of the imperfect produce, which he nonetheless magically turns into delicious meals. “Shoppers, myself included of course at times, will always look for the prettiest produce, so that’s not what the kitchen is getting. Our work is to avoid food waste by turning the not-so-perfect seconds into meals that we sell from the farmstand fridges. From making stocks and soups, to sauces and herb starters, everything is used in the kitchen. And everything that isn’t? It’s either compost or fed to the pigs. Nothing is wasted at Morning Glory Farm, and I’m very proud of our team for that.”
This Chef also focuses as much as possible on making plant-based meals, not only for carbon footprint reduction reasons, but also because increasing numbers of Islanders are affected by the Alpha-gal allergy and can’t consume animal products. Considerations like these are what make him the great chef he is!
Print
RECIPE: Tomato, Pesto, and Mozzarella Salad
- Yield: Serves 4-6 1x
Description
One might think that being a chef at a local farm is a dream job, since you have access to the most gorgeous produce to use in creating delicious meals. But the reality is otherwise. The gorgeous produce — the most perfect tomatoes, the perfect-looking basil — all goes to the farmstand for retail sales. What Chef Augustus Paquet-Whall gets are the seconds — the bruised tomatoes, the basil with black spots, and the rest of the imperfect produce, which he nonetheless magically turns into delicious meals. “Our work is to avoid food waste by turning the not-so-perfect seconds into meals that we sell from the farmstand fridges. From making stocks and soups, to sauces and herb starters, everything is used in the kitchen. And everything that isn’t? It’s either compost or fed to the pigs. Nothing is wasted at Morning Glory Farm, and I’m very proud of our team for that.”
Here’s one of the farm’s popular options.
Ingredients
The pesto
- 6 oz basil
- 1 1/4 cup olive oil
- 3/4 cup shaved Parmesan cheese
- 1 garlic clove, diced
- 1 cup toasted, skin-on almonds, roughly chopped
- 1 ice cube
- 2 1/2 tsps kosher salt
The salad
Chef: Richard Doucette
The Dunes at the Winnetu Oceanside Resort, Katama
In terms of sustainable seafood, bluefin tuna has seen one of the biggest comebacks in the fishing industry, going from being overfished to being plentiful enough for sustainable harvesting. “The recovery of Pacific bluefin tuna has achieved a major milestone — the species exceeded international targets a decade ahead of schedule. The rebuilding of Pacific bluefin tuna reflects a fisheries management success. International organizations cooperated across the Pacific to reverse decades of overfishing for the prized species,” states the National Oceanic and Atmospheric Administration. This is happy news for Chef Doucette, who has put tuna back on his menus.
Doucette also cares about supporting farmers and sourcing his produce and meats locally, and he’s a forager. “You’ll find me hand-foraging watercress across the Island, and when you forage produce from these lands, which are fertilized with little stress, litter, and pollution, plus the added bonus of the lack of predators, that watercress is the most flavorful, most delicious leaf you’ll ever try in a dish.”
At the Winnetu Oceanside Resort, sustainability is behind everything from its menu that focuses on cross-utilization, its traditional scratch kitchen approach that helps keep food costs low, its sourcing of Katama oysters harvested daily just a quarter mile from the resort’s kitchen, and its production of honey on site, with the resort’s bees pollinating the surrounding beach plums. It’s a full ecosystem that contributes to the overall health of the restaurant, the Island, and the clientele.
Print
RECIPE: Salsa Verde Crudo and Pineapple Salsa
- Yield: 1.5 Quarts 1x
Ingredients
Salsa Verde Crudo:
- 2.2 pounds tomatillos, husks removed
- 3‒4 cloves garlic
- 1 small shallot, peeled and trimmed
- 1 serrano pepper, stem removed
- 1 jalapeño, seeds and membrane removed
- 1 poblano pepper, seeds and membrane removed
- 4 green onions
- 1 cup loosely packed cilantro
- 1 1/4 cups lime juice
- 1/4 cup agave nectar
Pineapple Salsa:
- 1 pineapple, peeled and diced
- 1 serrano pepper, diced
- 3 poblano peppers, diced
- 1 English cucumber, diced
- 1/2 cup cilantro, chopped
- 4 green onions, chopped
- 1 cup salsa verde crudo
- 2 tablespoons kosher salt
Instructions
Salsa Verde Crudo:
- Blend all ingredients in a food processor until smooth.
- Store in the refrigerator until ready to use.
Pineapple Salsa:
- Combine all ingredients in a large bowl.
- Mix well and refrigerate until ready to use.
