Nantucket Today

Wild Bounty

July is blueberry-picking season on Nantucket, and with all the rains we have had leading up to summer, the forecast is for a plentiful harvest.

Nantucket’s sandy soils provide fertile ground for growing...

When the Dish is Fish

Nantucket is one of the most enviable spots in the world: a justabout-perfect little island surrounded by the temperate waters of the Gulf Stream in what should be a goldmine for seafood. But over-fishing,...

Food and Wine 101: Perfect Pairings

A new book, published late last year, may help novices demystify the process of choosing wine when dining out, and pairing it with food at home.

“Drink Progressively,” by Hadley and TJ Douglas, is an...

Treats for a Sweet Season

Three stories with giving at their center make an annual appearance in our house over the long holiday season: Charles Dickens’ “A Christmas Carol,” O. Henry’s “The Gift of the Magi” and Truman Capote’s “A...

Saltwater Farming: Oysters

At first glance, the white building at the edge of Brant Point looks like any other harborfront structure. But inside, more than 50 million new lives are brewing.

For shellfish biologist Tara Reilly and...

In a Pickle

When I called Marine Home Center looking for citric acid the other day, the voice on the other end of the line was kind, but firm.

“We do carry it,” she said, but added with emphasis, “but we stock it...

Company of the Cauldron

A chef and a deliveryman stood in the kitchen of The Company of the Cauldron one morning in early June, just chatting the way people here do in those moments when the summertime has not yet demanded all...

THE CLUB CAR

After a winter of demolition and collaborative high design, new owners Mayumi Hattori, Tanya McDonough and Ty Costa have recast the grande dame Club Car as a serene, airy, entirely modern place to eat and...

Reinventing the Thrill of the Grill

I have a moderate to severe fear of grilling, or at the very least a post-traumatic wariness. At my first cooking job after college, I began as most young cooks do, on the hot and cold appetizer station....

Bringing a Little Rome to Nantucket

It was a plate of prosciutto that convinced me. Our friend Andrea “Dre” Solimeo, longtime chef at Nantucket’s Ventuno, first teasingly suggested that Italians hold back from exporting their finest work and...