Arts & Entertainment
Max Eagan has been appointed executive chef at the restaurant at Lambert’s Cove Inn, with a new menu and a newly decorated dining room.
He will be responsible for menu planning and execution as well as day-to-day operations of the kitchen culinary staff, reporting to the proprietors, Scott J. Jones and I. Kell Hicklin, with a sideline to general manager, Michael Rego.
Mr. Jones said of the young chef, “Max’s culinary brilliance is complimented by his travels, creative energy, hard work and his love of Martha’s Vineyard.”
Improv Impresses
Here’s your chance to say, years from now when these teenagers show up on Saturday Night Live or Second City, “I saw them when...”
The IMPers have been accepted once again to the prestigious Teen Comedy Festival in Chicago, and they will show the hometown crowd what they’ve got with a benefit performance next Friday, April 29, at the Grange Hall Theatre in West Tisbury.
If the walls at Nectar’s could talk, or sing for that matter, they would share an intricate story of rock and roll, blues, folk, hip-hop, reggae and pop, but more than that, the story of the soulful music community on the Vineyard. Now, as the only remaining music club on the Island prepares to open for its third season, one thing remains true about the venue: No matter who’s in charge, the music continues to challenge a Vineyard audience.
Learn Reiki
The Yoga Barn is hosting workshops with Libby Barnett, MSW and reiki master. Reiki I is Saturday, April 30, from 2 to 8 p.m. and Reiki II is Sunday, May 1 from 10 a.m. to 4 p.m.
The tuition for Reiki I is $95 and for Reiki II is $130, both discounted from regular tuition. As an additional discount Reiki I will be offered at $75 for nurses (proof of certification required).
Dementia Care Training
An in-depth, eight-hour training designed to meet the state education criteria for dementia care professionals is being offered April 29 and 30 by the Alzheimer’s Services of Cape Cod and the Islands.
Topics covered in the Dementia Certificate Program for Professionals training include an overview of disease progression, empathic communication skills, managing challenging behaviors, medication management and others.
“Each food item in a typical U.S. meal has traveled an average of 1,500 miles,” writes Steven L. Hopp, Barbara Kingsolver’s husband, in the first of a series of sidebars sprinkled throughout her book Animal, Vegetable, Miracle, the account of their family’s attempts to eat locally. “If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week.”
