Dining
By MEGAN DOOLEY
Vineyarders will get a taste of the golden state this weekend at the first annual Martha’s Vineyard California Wine Affair, a two-day event that begins tonight at Atria.
“This is a wine-centered community gathering,” said Kaitlin Lynch, public relations coordinator for the event.
Cooking With Bella
Mabelle Felipe, more commonly known as Bella, is bringing some of her native country’s cuisine to the Vineyard Haven library on Wednesday, May 12, at 5:30 p.m., for a cooking demonstration. Bella was born in Mineira, in the Brazilian state of Minas Gerais.
For more details or to register for Bella’s demonstration, call the library at 508-696-4211, visit vhlibrary.org or drop by the front desk.
Church Rolls Win Choice
Yankee Magazine has recognized Grace Episcopal Church’s lobster rolls with a 2010 Editors’ Choice designation in its Travel Guide to New England, which was released on April 27.
It lets visitors in on Islanders’ Vineyard Haven eating secret: “Join the happy throngs at the parish hall for stuffed-to-overfiowing lobster rolls prepared to order by church members at a price that can’t be beat.”
After long controversy and indecision, Tisbury voters on Tuesday approved the sale of beer and wine in the town’s restaurants.
Tisbury selectmen now will be empowered to issue as many as 19 year-round licenses and an unlimited number of seasonal licenses for the sale of beer and wine.
Proponents of beer and wine sales have been pushing the measure for five years. When all the votes were tallied on Tueday night, they had won by a clear margin: 881-747.
The enticing aromas of mussels marinière and tilapia dieppoise wafting up Vineyard Haven’s Main street beckoned several dozen customers into Le Roux on a recent Wednesday to witness master chef Jean Dupon, owner of Le Grenier, work his magic.
Chilmark Tavern will introduce back door dinner sales of prepared foods as well as seafood, steaks and sauces for your home grill when the up-Island eatery reopens on May 6, serving dinner Tuesday through Sunday until Memorial Day.
When the restaurant begins seven days a week service at the end of May, through Labor Day, it will feature a daily bring-your-own-booze happy hour from 4 to 6 p.m. with a raw bar, signature lobster rolls, burgers and other lighter fare. Full dinners will be served beginning at 5:30 p.m.