Dining
Diners at Island restaurants will pay more for everything from fish and chips to omelettes this summer as the cost of almost all ingredients has skyrocketed.
Vineyard, chefs, caterers and bakers struggling with their soaring costs — the price of basics such as eggs, flour and cooking oil have more than doubled, even tripled in the past year, they report — have been forced to increase their own prices.
Music will not be the only thing sizzling this summer at Outerland, the nightclub and live music venue at the Martha’s Vineyard Airport: Smoke’n’Bones Restaurant, opposite Tony’s Market in Oak Bluffs, is coming to Outerland for the summer season starting tonight.
This will be Smoke’n’Bones’s third location on Martha’s Vineyard. Their new locale at Outerland will be known as Smoke’n’Bones Up-Island.
Eat chocolate and be happy? Eat dark chocolate and be healthy? If the science is right, Islanders will have a chance to get happy and healthy by tasting some very special chocolates on Sunday, June 1, from 5 to 8 p.m. at the Martha’s Vineyard Hebrew Center.
There will be Vosges chocolates, Mirabelle hot chocolate items, Champlain and Tasse bars, sauces, organic cacao beans (“the new red wine”), and giant chocolate bars. Other snacks and beverages will be served, and there will be live music.
Their alarm goes off while the moon is still high.
It is the wee hours of the morning, 3 a.m., but pastry chefs Kate and Gates Rickard have just arrived at work. As the corners of the sky turn their first shades of pink, the husband-and-wife team fire up their oven. Soon, the tops of the sourdough loaves, ciabatta rolls and long baguettes they shape by hand will have turned a golden brown.
Knowing they would be filling some pretty big — well — skillets, when they bought Sweet Life Cafe in Oak Bluffs a year ago, Susan and Pierre Guerin’s goal in bringing in Chef Scott Ehrlich was, Mrs.
Get all wrapped up in a free cooking demonstration by Dee Geiger of Tea Lane Caterers as she presents Oh, the Things You Can Do With Wonton Wrappers! on Wednesday, May 14, from 5:30 to 6:30 p.m. at the Chilmark Public Library. Samples and recipes will be provided.
Ms. Geiger will share her ideas for innovative ways to fill wontons, beyond the traditional pork and shrimp. She likes to be creative in her catering and enjoys developing specialty foods around themes like Old Fashioned Southern Barbecue and Mexican Fajita parties.