Publisher's Note

By the time this magazine is in your hands the island will be deep into autumn. Our brisk nor’east winds will have blown most of the leaves off the trees and the crimson colors of the moors will have faded to shades of brown and gray. The colors are faded now, but dramatic against the changing, cloudy sky. Andy Oates, one of the co-founders of the Nantucket Looms, used to point to the beautiful subtleties in our off-season landscape as the inspiration for the weavers in his shop who made the luxurious mohair throws and mufflers that became classic keepsakes of a Nantucket life. Walk out on the barren October beaches and you’ll wish you had such a scarf around your neck as the cold winds off the water blow your hair off your face and sting your ears. The biting breezes of late fall and early winter are actually welcome after a season in the sun. They are tangible reminders to us that we are now in “the Off-Season,” and the island is ours once again.

This is the season we, who live here year-round, cherish. There is time for family, time for friends, time to enjoy our island once again. One of the favorite things islanders like to do in the winter is get together for dinner parties. Whether it is a casual invitation to “Come for chili and watch the Patriots – just bring some beer,” a more formal affair with fine china, crystal and a menu worthy of any five star restaurant, or simply potluck, it is a way for us to gather together. Dear friends of ours, who recently left the island for the lure of Vermont’s Northeast Kingdom, had established a tradition of “Winterfest” in the depths of February among their friends. Everyone brought an international dish – appetizer, main or dessert – which was accompanied by plenty of beer, wine and the host’s native drink, Aquavit. Stories were told, good food was shared and a memorable time was had by us all. Susan Simon, one of our resident culinary writers, cookbook author and New York caterer, knows the ins and outs of potluck and what makes such an evening one to remember, rather than to forget. She goes over the cardinal rules of potluck in this issue and shares a very special holiday menu from her “Nantucket Holiday Table” cookbook, which was hosted at the home of hostess extraordinaire Toby Greenberg. Spiced cranberry drinks, parsnip soup, salmon and an amazing berry cheesecake were served in Toby’s beautiful Milk Street home with a collection of guests that made the evening as unforgettable as the food. Turn to page 54 to read more.

However you decide to celebrate your holidays this season, we wish you the happiest of times, the pleasantest of memories, and toast to your health in the new year!

Marianne R. Stanton

Editor and Publisher

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