The 2019 Martha’s Vineyard Food and Wine Festival is over, but a delicious energy still permeates Edgartown, where hundreds of happy eaters and wine drinkers strolled from one gustatory event to the next during the five-day event. You can read Noah Asimow and Will Sennott’s full report on the event on our sister site, VineyardGazette.com.

To open the festival on Thursday, Cook the Vineyard hosted its first official event since the launch of the website and newsletter in July. I was delighted to interview the very funny and engaging Sam Sifton, food editor for The New York Times and founding editor of NYT Cooking, at the Harbor View Hotel. A sold-out crowd filled the Menemsha room to hear Sifton offer insight on everything from weeknight cooking to social media. Sifton was kind enough to stick around for a reception afterwards featuring dessert quaffs from Ruby Wines and three special cookies: a new Vineyard cookie from Pie Chicks, Roxy’s Rainbow Cookies from the Harbor View, and Black and White Cookies from Magnolia Bakery. 

Read Louisa Hufstader’s piece, Sam Sifton Delievers a Belly Full of Laughs and Cooking Wisdom, for the full story.

For all of you who came to the event, thank you! We were happy to see you and meet many of you for the first time. And for everyone, stay tuned for more Cook the Vineyard events next year, including a partnership with the first annual Martha’s Vineyard Oyster Festival, May 8-9, 2020.