Sampson’s Hill, Sankaty, Sea Serpent, Sebastian, the Singing Cop, and Squeteague.
The entries came from as far away as California and Canada, and covered everything from Aquinnah to Chappy and the Inkwell. So it wasn't easy to choose the winners. But the experts have spoken.... First Place Vincent Chahley from Calgary, Canada.
In honor of the seventieth Martha’s Vineyard Striped Bass and Bluefish Derby, we sent fishing legend Janet Messineo out trolling for fish tales. Then, in honor of the fortieth anniversary of Jaws, we chummed the waters ourselves for a couple of good shark stories. The result? Well, you should have been here that time when, holy crap...you wouldn’t have believed it....
It’s an ancient rite of late summer, dating back to long before the arrival of Europeans in the Americas. In a good year, typically around the first week of September, on coastal plains and dunes on Martha’s Vineyard and throughout New England, dozens of small, tart fruits dangle from the branches of the beach plum plant and are gathered by those who know a good thing when they taste it and are lucky enough to know a good patch for picking.
By Catherine Walthers
This dish is a simple roast chicken preparation with a savory spoon bread.
For his dish, Manson, a private chef on the Island, said he “wanted to see beach plums presented in a completely different way."
This is Jenna Sprafkin’s second year as head chef at the Chilmark Tavern. Just prior to coming to the Vineyard, she worked for a number of years at Primo, a top farm/restaurant in Rockland, Maine.