As part of our coverage of the fifth annual Martha’s Vineyard Food and Wine Festival, The Hungry Native Team attended the Grand Tasting, held at the Field Club, in Edgartown, MA. The event took place on a beautiful but windy October day, under the cover of two large tents on the front lawn of the Club. Featuring wines from around the world, as well as food from many fine Vineyard and Boston area restaurants, The Grand Tasting had something for everyone.
Pat Toomey, chef at Among the Flowers Café in Edgartown was serving a fantastic Pan Seared Yellowfin Tuna dish with pineapple salsa and lime and wasabi vinaigrette. Sweet, spicy and colorful, it was a great way to start our afternoon. Kudos to Among the Flowers for being one of the only tables that brought enough food to last through the entire event.
Water Street restaurant offered up a beet, caviar and créme fraîche spoonful that really burst with big beet flavor. The beets had a lot of sweetness, but it was tempered by the cream and caviar.
Nicanor Garrido was one of the demo chefs that day, showing the crowd how to prepare a dish he called “Cape Cod Summer-Japanese Style”. It consisted of Local Broiled Cod with a miso glaze, green beans with sesame dressing and rice balls furikake. He did a great job of working the crowd, telling stories about the food he grew up on in Hawaii and what living and cooking on Martha’s Vineyard means to him.
Dante restaurant from Cambridge, MA, had almond biscotti, ginger zabaglione and an incredible spicy hot chocolate. Offered with a shot of chocolate vodka, the hot chocolate had people (including EA) coming back for seconds and thirds.
In addition to showing off a pig necklace that he was very proud of, chef Andy Husbands from Tremont 647 in Boston was dishing out these great asian dumplings. Meaty, moist and slightly chewy, like a good dumpling should be, it didn’t take long before they were all gone.
Hosted by Billy Costa, the second demo chef of the day was Ric Orlando of New World Bistro Bar and New World Home Cooking Co. His presentation included three different seafood in the raw recipes, a Pesce Cruda with “seeds”, a Poisson Cru or Tahitian Ceviche, and a Sea Scallop Ceviche. You might recognize Chef Ric from his multiple appearances on Food Network’s Chopped, where he has won twice.
Rickard’s Bakery provided these gorgeous desserts. Whether for sweets, fresh-baked bread, coffee or their to-go sandwiches, Rickard’s has fast become one of our favorite stops in downtown Edgartown.
One of the event’s sponsors was Infiniti, and there was several different models on hand for people to check out, including the obvious fan favorite, this G37 convertible.
We had a great time sampling all the food and wine, talking to the chefs and volunteers and getting to meet and mingle with other lovers of food. A special shout out to our fellow food bloggers who also attended, check them out at: Cooking with Books, A Thought for Food and Josie’s Kitchen
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