Dining Out

You are what you eat. But new evidence shows you may also be the product of how you eat. In the new book Home for Dinner (AMACOM, $16), author Anne K. Fishel makes the case for putting mealtime back at the center of family life. And while there are plenty of recipes provided, this isn’t just about nutrition.

Somewhere during the hundred-forty days in a row that Catherine Walthers served her family kale, her husband piped up to say, “We should call this book One Thousand Ways to Hide Kale.” Truth be told, in some of the recipes in Kale Glorious Kale, the hearty vegetable du jour makes a cameo appearance: 1/8th of an ounce of juice in a six ounce Kale Mary cocktail comes to mind. But the point isn’t to hide the vegetable, Walters says; it’s to show its

Crisply cooling and refreshing with the added “medicinal” benefit of the quinine in tonic, this most patrician of drinks evokes the most patrician of Island towns: Edgartown. In summer. On a dock. Under a flag. Wearing pink.

Peruse the shelves at Vintage MV Wine and Spirits in Edgartown and you may walk away with a fresh perspective, along with a choice bottle or two.

This spring’s Martha’s Vineyard Wine Festival offered plenty of new tastes to try, and several Island restaurants and package stores made discoveries that they’re now offering customers. The spirits we sampled inspired us to share some lively summer drink ideas.

For the last thirty-five years, Jean Dupon has owned and operated Le Grenier at 96 Main Street in Vineyard Haven, serving French cuisine in the second-story restaurant and cultivating a devoted clientele. But now he’s ready to say au revoir to all that – the restaurant industry and its fifteen-hour days. “I’m sixty-nine years old,” he says. “It’s time to relax.”

Creative mixologists are using fresh garden ingredients to concoct tasty new cocktails that will truly wet your whistle.

“Many artists think they are better cooks than anyone else,” says Nancy Shaw Cramer, owner of the eponymous gallery in Vineyard Haven. They bring a dash of creativity and a dollop of fearlessness to the kitchen. At least, that’s what Nancy has seen in the mixed-media artists group she founded in 1996. She says the potters think they are best, since their art is based on recipes. But Nancy is quick to defend all artists as chefs, arguing, for instance, that painters tend to make their work personal – both on the canvas and in the kitchen.

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Dining Out