The Taste of the Vineyard is one of the most delicious events on Island. So many local restaurants participate, making it possible for guests to try a little of everything, jotting mental notes of where to visit for a real meal once the Taste is over. This year, I was juggling work and the event, so I was that madwoman stuffing her face with a hundred tastes before having to head back to work dinner service.
Food trends could be seen at each table, from a focus on produce-forward bites of food to incredible bursts of flavors, thanks to spices from around the world. The use of local fare was the mission at most tables, and some of my favorite tastes included homegrown ingredients. Here are some of the most memorable tastes I had that night:
Lambert’s Cove Shrimp and Grits. Whenever I encounter Southern cookery in New England, I swoon and need to control myself. Creamy grits topped with gorgeously cooked shrimp, lightly spiced; what more could I ask for?
Scottish Bakehouse A sourdough crostini baked by Cinnamon Starship, topped with Mermaid Farm feta spread and farm-pickled Italian cherry peppers. It’s incredible how simple flavors just explode in your mouth.
The Newes from America Pub This taste made me excited to have Marco Porlles as the new executive chef of this popular Edgartown pub. His flounder ceviche, with Peruvian corn, glazed sweet potato, micro cilantro, and leche de tigre was just the taste during a hot day. Refreshing and bright with flavor.
The Terrace at the Charlotte Inn Thoughtful technique exudes from everything the Terrace serves, and its pork terrine with pistachios and dried cranberries, served with pickled shallots, was not the exception. The balance of flavors and textures has me dreaming of becoming French and eating terrine all day long.
Atria Chef Noah Kincaide was at our neighboring table, and he called me over to try his jumbo shrimp with gochujang aioli and yuzu kosho soy. One bite and the flavors rocked my tastebuds. Tender shrimp dunked in a silky aioli and drizzled with that yuzu soy dream — I’d totally swim in that.
L’Etoile The smoothest parsnip and leek panna cotta with smoked trout and scallops, crispy prosciutto, trout roe, and sunflower sprouts. As elegant as L’Etoile and its culinary team.
Herring Run Kitchens and Provisions As I rushed between tables, I literally stopped in my tracks when I saw Herring Run Kitchens making a huge pan of paella. For a rice lover like myself, paella is the most magnificent of all rice dishes. Elegantly scented with saffron, the queen of all spices, this paella was also a seafood addict’s dream come true. Now Spain is in my off-season travel plans. Bring on the paella!
The Atlantic Fish & Chophouse Raw preparations always win me over during the summer, like the beef tartare on a malanga chip that the Atlantic presented. The ideal balance of salty, crunchy, and deliciously meaty.
Blue Crab Kitchen Peter Lodi and his team attracted guests to their table with dazzling smiles, but even more so with the large oak log with shiitake mushrooms sprouting from it! MV Mycological were showcased in Blue Crab Kitchen’s scallop shiitake pot stickers, and they were unlike any pot stickers I’ve ever tasted.
Cakes by Liz If I could only eat one dessert for the rest of my life, it’d be a brownie. Nothing hits the spot better than a brownie, and Liz’s brownies are pure decadence and perfection. I only wish I had smuggled a dozen of those in my bag as I rushed out to work.
Since I wasn’t the only one in attendance, I asked around to see what other people loved:
“Among all of the tastes at the event, the lamb chops from Vineyard Golf Club are what I enjoyed most. Couldn’t have been more tender or delicious. I honestly felt bad about how many I ate.” —Justin Oslyn, assistant manager of Vineyard Vines Oak Bluffs
“The lobster tacos from the Lighthouse Grill at the Harbor View Hotel were amazing. I found myself back at their table numerous times. And I wasn’t the only one.” —Jeremy Provost, Taste volunteer
“I am not usually a caviar fan, but the beautiful fingerling potatoes with Black Opal caviar and crème fraîche made by L’Etoile really made it worthy of repeat visits. I think I ate maybe six. Also, I loved the field of edible flowers found at Tiny Baker’s booth.” —Guinevere Cramer, Point B Realty
I’m already looking forward to the 2017 Taste of the Vineyard (and asking for the night off, because I’m going to need more time to taste). Tweet me at @marnely_murray and let me know what your favorite tastes were.