Dining
The Big Chili Contest
If you’ve been bragging about your secret family recipe, and know you have the chili the world has been waiting for, now’s your chance to prove it.
Join some of the best chili chefs around on Saturday, Jan. 26 from 11 a.m. to 3:30 p.m. at the Portuguese-American Club in Oak Bluffs for the 22nd Annual mvyradio Big Chili Contest.
Island Grown Gourmets
The Island Grown Initiative brings together the culinary arts students from Martha’s Vineyard Regional High School and chef Dan Sauer from the Outermost Inn to prepare a winter meal using local ingredients. The event is scheduled for Monday, Feb. 11 at 6 p.m. at the high school.
Tickets are $25 and go to support the culinary arts program. They are available at down-Island Cronig’s Market and SBS. For more information, get in touch with Noli Hoye of Island Grown Initiative at [email protected].
By LINDA BLACK
The egg, despite its bad rap for cholesterol, is a symbol of wholeness. It also is one of only a few so-called “complete” foods. Some nutritionists call it a perfect food, because it has the highest protein content of any one food and it kicks in a large part of your recommended daily intake of other vitamins and minerals such as iodine and riboflavin as well. In nature, the egg is second in nutritional value only to mother’s milk. Plus, there are fewer 100 calories in an egg.
Vineyard home cook Charlie Cameron enjoys a laissez-faire approach to cooking. He grew up with parents who went to France on their honeymoon in the 1950s, and stayed for two years. They were “serious foodies,” he explained, who passed their love for cooking on to him. While at Vassar College in the 80s, Mr. Cameron dropped out for a year and a half, because he just wanted to cook for a while.
“I’d heard about this place on Martha’s Vineyard called The Black Dog, where they’d train you to cook,” he said.
With Thanksgiving over, pie crust pressure is off. Whew.
Popovers Upon Rising
By CYNTHIA COWAN
The Friday night after Thanksgiving is the busiest night of the year for restaurants. Even though there is a fridge full of leftovers, many opt out of the kitchen in favor of reservations. When guests tend to stick around until Sunday, there is plenty of time for leftovers anyway. Except at breakfast. A turkey wing with the morning coffee just won’t fly.