09.01.15

For his dish, Manson, a private chef on the Island, said he “wanted to see beach plums presented in a completely different way."

09.01.15

This is Jenna Sprafkin’s second year as head chef at the Chilmark Tavern. Just prior to coming to the Vineyard, she worked for a number of years at Primo, a top farm/restaurant in Rockland, Maine.

08.01.15

Ceviche, a dish that originates in South America, is fresh fish cured and cooked in lime juice.

By Catherine Walthers

08.01.15

You may need to make this in 1 or 2 batches depending on the size of your skillet. Serve with a nice summer side, such as corn on the cob or a tomato salad.

By Catherine Walthers

08.01.15

A charcoal fire results in the best-tasting fish here.

By Catherine Walthers

08.01.15

Chef Chris Fischer gets back to the basics.

By Chris Fischer

08.01.15

For twenty years Chef Ben deForest has had a knack for creating Island restaurants that feel like parties you want to be at. But it hasn’t always been pretty.

By Karla Araujo

08.01.15

It is becoming harder to pass the salt. Who is available to pass it?

By Charlie Nadler

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