11.01.12

With sautéed kale, tomato essence, fingerling potato confit, Niçoise olives, and shaved fennel salad.

09.01.12

Written by and for the culinarily curious, the blog Hungry Native is about tasting, testing, devising, and delighting in food. Here, the founders dish about some Island favorites and recipes they love.

By Ezra Agnew

08.16.12

Blending cilantro with honey to make a dessert sauce sounds a bit strange, but Chris’s combination is wonderfully refreshing served over chilled yogurt from Mermaid Farm, located on Middle Road in Chilmark. Serves 10

By Chris Fischer

08.16.12

This simple Italian method works with nearly any freshly caught Island fish as an appetizer or first course. Try the farmer’s market to hunt down garlic scapes – curly green garlic stalks – or substitute chives or scallions. Serves 4

By Chris Fischer

08.16.12

With the abundance of Vineyard oysters to sample, it’s nice to have Chris Fischer’s alternative to raw oysters on the half shell. A quick turn on the grill, basted with an herb-flavored butter, and your guests will salute you. Serves 4 to 6

By Chris Fischer

08.01.12

With the abundance of Vineyard oysters to sample, it’s nice to have Chris Fischer’s alternative to raw oysters on the half shell. A quick turn on the grill, basted with an herb-flavored butter, and your guests will salute you. Serves 4 to 6

By Chris Fischer

08.01.12

This simple Italian method works with nearly any freshly caught Island fish as an appetizer or first course. Try the farmer’s market to hunt down garlic scapes – curly green garlic stalks – or substitute chives or scallions. Serves 4

By Chris Fischer

08.01.12

Blending cilantro with honey to make a dessert sauce sounds a bit strange, but Chris’s combination is wonderfully refreshing served over chilled yogurt from Mermaid Farm, located on Middle Road in Chilmark. Serves 10

By Chris Fischer

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