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Oyster Recipes

Food Waste - What can you do?

7/15/2016

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“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 
Picture
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

Picture
Photo cred: Lisa Vanderhoop
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    Penned 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. 

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  • Home
    • Contact
    • FAQ
  • An Island Adventure
    • MV Oyster Fest 2021
    • Foodie Adventures >
      • Our Picks on Places to Stay
      • Oyster Farm Tours
      • a farm.field.sea. life
      • Shellfish galore
      • Workshops
      • Cheese & Wine Tasting
      • Forage
      • Farming with Morning Glory
      • Shiitake, Greens, Goats and more with North Tabor Farm
  • About
    • Press
    • Jobs
  • What We Do