“I’ve been wanting to show off for a while what the fine dining industry does every day, which is utilize waste. That’s what chefs have always done, that’s what we’re good at doing, it’s in our DNA to utilize those things that would otherwise go in the trash.” - Chef Dan Barber GATHER: July 27th Bites 5:30-6:30pm Conversation with Doug Rauch 6:30-7:45pm By Chef Peter Lodi of the Blue Crab Kitchen Wines by Monterey County Vintners and Growers Association Prepared on Big Green Egg @Martha's Vineyard Shipyard  Photo cred: Lisa Vanderhoop BITES MENU 5:30-6:30pm The Imperfect Pickle Bar Fresh-from-the Farm Gleaned and Imperfectly Perfect Vegetables -- EGG Smoked Shellfish, Cheese & Charcuterie Board Grey Barn Farm Mis-sized Alpine Wheel Cheese, All Shapes Anglers Catch Clams -- EGG Foraged Flatbreads Foraged Island Mushrooms, Bolted Greens Pesto -- Fried Island Squid Small Lure Memorial Wharf Squid Cider Tastings by Martha’s Vineyard Cider Co. Sourced from: Island Grown Gleaning, The Grey Barn and Farm, Menemsha Fish House, MV Mycological Curated pours by Monterey Vintners and Growers Association Bernardus Sauvignon Blanc District 7 Chardonnay J. Lohr Riverstone Chardonnay Bernardus Pinot Noir District 7 Pinot Noir J. Lohr Falcon’s Perch Pinot Noir  Photo cred: Lisa Vanderhoop
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AuthorPenned by the staff of Farm. Field. Sea. and inspired by the experiences of working with Martha's Vineyard's chefs, farmers, fisherman, oyster cultivators, artisan producers and food educators. Archives
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