07.01.11

The Eben Tide served at l’étoile is Richard Very’s fresher version of a gin and tonic, named for Vineyarder Eben Armer, a stone mason who comes into the restaurant each week to enjoy the surf-and-turf house specialty, along with his namesake cocktail.

By Richard Very

07.01.11

Richard Very picks lavender from Island musician Mike Benjamin’s yard to give his lemonade some local flavor.

By Richard Very

07.01.11

In this sangria recipe by Catherine Walthers, the summer fruit is tossed with some sugar in advance to draw out the juices that make this drink so flavorful.

By Catherine Walthers

06.24.11

Creative mixologists are using fresh garden ingredients to concoct tasty new cocktails that will truly wet your whistle.

By Catherine Walthers

05.01.11

Island-grown spring shoots are a culinary delight this time of year.

By Catherine Walthers

05.01.11

It’s easy to increase this pretty dish to serve a crowd – just add more vegetables.

By Catherine Walthers

05.01.11

The eggs, imported Parmesan reggiano, and a bit of pasta water create a luscious, creamy sauce.

By Catherine Walthers

05.01.11

When asparagus is cooked awhile, as in a soup, it can turn a duller color of green. The remedy used here to create a vibrant green soup is to add a bit of fresh spinach when blending. You can also garnish the soup with a bit of finely chopped dill.

By Catherine Walthers

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