Below are the cornucopia of celebrity guests that participate in the Martha’s Vineyard Food & Wine Festival. Contact us today about how you can participate in the upcoming Martha’s Vineyard Food & Wine Festival.
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Patrick Ahearn, AIA, specializes in historically motivated architecture and interior design. Over the past 38 years, his volume of finely crafted and detailed residential work spans a multitude of classic styles of architecture from City Town Houses to Island Homes. With offices in both the Historic Back Bay neighborhood of Boston and on the island of Martha's Vineyard, these environments provide a rich and fertile background for the creation of classical timeless architecture, appropriate and in scale to each locale.
The firm's work covers a broad spectrum of projects in the United States including master planning, new construction, historic renovation and restoration. To each of his projects, Mr. Ahearn and his team of architects and designers bring a highly educated and schooled knowledge of classic architecture coupled with a keen sense of how people live today, which in turn produces homes that are timeless and responsive to the needs of today's lifestyles.
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Chef Michael Brisson has been in the food industry since he was fifteen years old. His first job was at a butcher shop/fresh produce market in his hometown of Pawtucket, Rhode Island. He went on to the nearby Uncle Tony's Pizza where he got his first taste of the restaurant kitchen atmosphere. He was hooked. Michael went on to work at a Hungarian/Italian restaurant, starting as a dishwasher, moved into food prep, Viennese pastry baking and eventually ran the kitchen when he was only eighteen. He then moved to Martha's Vineyard and French cusine at Chez Pierre in the Charlotte Inn in Edgartown, where he became Sous Chef and expanded his repertoire into classic French baking. After travelling in Europe and considering attending culinary schools there, Michael ended up in Boston where he cooked simultaneously at the renowned Cafe Budapest and at the highly-rated l'espalier as Assistant Pastry Chef. He was at l'espalier for four years under Chef Moncef Meddeb and eventually held all positions in the kitchen, including Chef de Cusine. Upon hearing that the restaurant space in the Charlotte Inn was vacant, Michael and his partner opened l'etoile in May of 1986. The restaurant became well-known for it's consistently excellent cuisine and friendly, professional service. After twenty years, l'etoile and it's great staff moved to the current location at 22 North Water Street in the heart of downtown Edgartown. It is here that Michael has really spread his wings offering three menus nightly...an a'la carte, Chef's Tasting and an eclectic bar menu. Michael is still cooking on the line every night steering l'etoile in it's twenty-seventh year in business.
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Jan Buhrman, M.S. Ed., has been cooking locally sourced meals on Martha’s Vineyard for over twenty five years. She combines her passion for food with a love of teaching to enhance people’s understanding of their food through farm tours, cooking classes, and nutritional workshops. All programs are designed to connect people with local food systems.
Jan works closely with the farmers and fisherman sourcing foods and products as well as raising chickens, Berkshire/Old Spot pigs, sharing the ownership of two Jersey cows with a neighbor and growing and harvesting from her own garden.
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Photograph by Eli Dagstino
In 2009, New York Times writer, Eric Asimov, proclaimed Joseph Carr, a producer to watch for, and put his wines alongside the likes of Far Niente, Clos du Val, Heitz, Grgich Hills and Rubicon. Mr. Asimov continues to comment, that these are “wines of balance and restraint”.
For centuries, the Nègociant has produced some of the world’s finest wines: Louis Jadot, Joseph Drouhin and Georges Deboeuf, to name just a few. Joseph Carr works with small estate growers, coopers and winemakers, not unlike a classic nègociant, to produce handcrafted boutique wines.
After 10 years, serving as a world-class sommelier, then another ten as an international industry executive, Mr. Carr set out on his own in 2005, to form his family-owned wine company. It was, as Mr. Carr says “a chance to follow a dream.” As director of Joseph Carr Napa Valley, Joseph continues to work with many of the associates he has met throughout his long career; those who share his passion and desire to produce world class wines. Influenced by the wines of Bordeaux and Burgundy, Joseph Carr’s winemaking philosophy is balance, sophistication and approachability.
Mr. Carr, his wife Deirdre, his daughter Cailen, and Max, his dog, own and operate Joseph Carr Wines, producing fine wines from Napa Valley, California, along with limited production wines from Carneros and the Sonoma Coast. “We have the luxury of working with some of the best growers in Napa Valley and produce all of our wines at Larson Family Vineyards in Carneros” states Mr. Carr. Since launching his business in 2005, Mr. Carr’s wines have been received with great enthusiasm. His wines grace some of the finest restaurant lists in the United States and abroad.
Joseph Carr has recently worked with Tom Larson to produce his second label, named “Josh Cellars” -his “vin de garage” -as he jokingly refers to it. It is a North Coast Vineyard project, from sites organically and sustainably farmed. It is dedicated to his father.
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Nancy’s passion for sake was sparked over a decade ago in her hometown of Chicago. After her first sake experience, she became fascinated with it and made studying the beverage her mission. She left her career as an advertising executive and in 2006, she completed the Sake Professional Course in Japan with John Gauntner, who is recognized as the world’s foremost sake expert. She has traveled extensively and observed sake production at breweries in Japan. In Boston in March 2007, she opened o ya, a contemporary Japanese restaurant, with her husband Tim Cushman.
o ya has received numerous awards, including being named by the New York Times’ Frank Bruni as the #1 new restaurant in the U.S. outside of New York, and being named by Boston Magazine as Boston’s “Best Restaurant” and “Best Japanese” 2008. As o ya’s sake sommelier, Nancy enjoys serving and pairing an extensive selection of premium sakes with the cuisine. She also regularly teaches sake courses for public and private organizations.
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Cushman opened o ya, a contemporary Japanese restaurant, with his wife, Nancy, in March 2007. Since opening, he and o ya have received numerous accolades, including being named by New York Times food critic, Frank Bruni, as the #1 new restaurant in the United States in 2008. Cushman was also picked as a Best New Chef 2008 by Food & Wine magazine. Food & Wine also selected o ya as one of the top 10 new restaurants in the world, and gayot.com named the restaurant as one of the Top 40 in the U.S. Bon Appetit and Details magazines have recognized o ya as one of the top 10 sushi restaurants in the U.S. Locally, Boston Magazine named o ya as the #1 restaurant in Boston in 2009, and Best of Boston 2008 – Best Restaurant Overall Excellence and Best Japanese, and Best of Boston 2007 – Best New Restaurant and Best Sushi.
Chef Cushman, 56, is a Boston native. He earned a Bachelor’s Degree in Jazz & Classical Guitar from Berklee School of Music in Boston, then moved to California in the early 1980’s to pursue the music business. Cushman took a job in a restaurant, as many aspiring musicians do. That was the start of what would become a culinary adventure around the world.
He has spent the last 28 years cooking around the world in Japan, France, Thailand, Italy, Germany, Hong Kong, Mexico and Taiwan. In that time, he also served for seven years as a Corporate Chef with Lettuce Entertain You in Chicago, where he developed menus for the group’s new concepts. In 1994, Cushman launched his own consulting business, Ideas in Taste, and developed menus for a variety of restaurateurs, from independents to large operators.
Presently, Tim and his wife, Nancy, are Co-Proprietors of o ya, in addition to working on various restaurant consulting projects.
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Nate Gould is the executive chef of Harbor View Hotel’s acclaimed fine dining restaurant Water Street and popular Edgartown gathering spot Henry’s Hotel Bar. Since joining the Harbor View culinary team in 2012 as executive sous chef, Gould has moved up in the ranks while creating gourmet seasonal fare that showcases the bounty of Martha’s Vineyard. He has also been an integral part of Harbor View’s “island to table” philosophy, as he recently launched the property’s Chef Gardens, which offer more than 600 feet of raised garden beds that include fresh herbs and seasonal vegetables.
Gould previously worked as a private chef and caterer in New Jersey, during which time he was recognized as a featured chef in Princeton’s Art Council Dream Dinner Auctions and featured in Bucks Life Magazine. He also consulted on the menu design and redevelopment of a variety of restaurants in central New Jersey.
An internship with the Food Network gave Gould the opportunity to work alongside celebrity chefs like Charlie Trotter, Emeril Lagasse, Mario Batali, Bobby Flay, and Sarah Moulton, while cultivating a wealth of experience.
A graduate of Johnson & Wales University, Gould enhanced his culinary education with wine training at the German Wine and Sommelier School of Koblenz.
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Tremont 647 opened its doors in 1996 to local and national acclaim of Chef Andy Husbands’ boldly flavored adventurous American cuisine. Husbands’ commitment to locally grown and organic ingredients is reflected in his restaurants eight-season cycle, where the menu changes bi-monthly to take advantage of what’s fresh in the market. Beginning to exceed capacity, Andy converted the adjoining space to Tremont 647 in October 2000, into a café-like, and slightly more casual setting, naming it after his sister Sorel, creating a now combined 107- seat restaurant, in Boston’s South End. Andy takes great pride in contributing to local and national charities, and was awarded the Chef/Restauranteur of the Year in 2004, by the Nation’s leading hunger relief organization, Share Our Strength, which Andy hasw orked closely with for the past 15 years. Also known as “The Fearless Chef,” Husbands has published a cookbook by the same name and is well-known by his peers both locally and nationally, for his bold cooking style, extensive charity work with leading hunger-relief organization Share our Strength, and his endeavors on the competitive barbecue circuit.
In the spring of 2005, he was one of only 5 “Celebrated Chefs” chosen by the National Pork Board. He participated in the Board’s national media tour for its “Pork, the Other White Meat” campaign. A particular passion for Husbands is participating in barbecue competitions, which he has done from Vermont to Tennessee, capturing numerous trophies with his team. Most notably in 2009, Husbands’ team (iQUE BBQ, sponsored by Harpoon Brewery) became the World Champions of BBQ at the Jack Daniels World Championships in Lynchberg, TN and in 2007 took 1st place out of 510 teams in the Brisket category at the Kansas City Royal.
Husbands can be found blogging, and on Twitter and Facebook, as well as on his first-of-its-kind Kitchen Cam, an online live-feed from Tremont 647’s kitchen (kitchencam.com)
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Lisa Kaplan began her career in the Food and Beverage business as a Pastry chef. After 7 years working in restaurants in the Boston area and San Francisco Bay Area, she moved to the front of the house. She held positions of Restaurant Manager and Sommelier, at fine dining establishments in Boston and on Nantucket. Ready for a new challenge, Lisa joined Ruby Wines in March, 2002, where she worked as a Sales Representative and Sales Manager. After nearly 10 years with the company, she made the transition to the Import side of the business and began anew with Domaine Select Wine Estates – 2010 Food and Wine Importer of the Year. She is currently the New England Regional Manager and oversees the business in five New England states.
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Being a native of Southern Appalachia Virginia, cooking has always played an important role in his life. Barry’s mother and grandmother, both great cooks, were his early influences. After working in kitchens since the age of sixteen and a brief stint in the U.S. Army Reserves, Barry moved to Nashville, TN and there he was fortunate enough to meet and work with his mentor, Chef Emile Labrousse. Labrousse’s passion for gastronomy, history, and life in general would inspire Barry to the next level. Barry then attended the New England Culinary Institute and graduated in May 2000. He has worked at several of the top restaurants in Boston, including L’Espalier and Sel de la Terre, where he was the sous chef for three years, followed by four years as Chef de Cuisine at Lumiere restaurant in Newton.
Since opening his own restaurant Hungry Mother, Barry and his team have earned much high praise. On top of the myriad awards and recognition that Hungry Mother has received, he was also named one of Food & Wine Magazine’s 10 best new chefs in 2009, and was a 2013 finalist for the James Beard Award - Best Chef Northeast. Presently, Barry continues to mentor his employees on the job, as well as being a core instructor for the culinary certificate program at Boston University. In his spare time he enjoys listening to music, playing mandolin as well as spending time with his wife, Graziele and their four year old son Dylan.
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Tony Maws is the award-winning chef and owner behind the Northeast’s culinary gem: Craigie on Main. 2011 James Beard Award winner for Best Chef Northeast, and a Food & Wine Best New Chef (2005), Maws is a celebrated for his innovative and traditional work in the kitchen, and is known for his immense talent, creativity, and rugged standards and expectations for himself and his staff, as well as the farmers and suppliers who visit him daily. “Good food is what it’s all about, and we set about to accomplish that every day,” Maws says. “It all starts with ingredients. We’ve been working closely with the farmers and fishing industry since we started at Craigie Street Bistrot in 2002, and it’s been part of my philosophy long before the terms ‘locavore’ or ‘farm-to-plate’ were coined.”
Maws’ resolute commitment to these tenets is part of his core. “Basically,” he says, “these are values that are shared by about 90% of the world’s grandmothers.” Indeed, the international acclaim that Maws has earned is the result of a combination of factors—namely his innovation in culinary techniques precise enough to baffle any grandma, and an inspired ability to match just the right food combinations to create the perfect dish.
Maws opened Craigie Street Bistrot in 2002 and, aside from modest ambitions and major space limitations, the restaurant and chef earned widespread attention, including Maws’ being honored as one of the country’s “10 Best New Chefs” by Food & Wine in 2005. Since then he has also been named “Boston’s Best Chef” by Boston magazine three times, been featured on the cover of Bon Appétit (September 2010) in Food & Wine, Travel + Leisure, Gourmet, The Boston Globe, and on MSN.com, as well as “Martha Stewart”, NBC’s “Today” show and Fox News.
Maws’ commitment to his guests and their dining experience has not changed— but his location has. Maws closed Craigie Street Bistrot and opened Craigie on Main in 2008. At Craigie on Main, Maws’ earthy and his mad-scientist sides combine to create a menu that he describes as “refined rusticity.” Working nightly behind the line, writing the menu that changes daily, directing the wine program, and making time for afternoon visits from his son, Charlie, Craigie on Main is a family-run business where guests are welcomed to a dinner party in Tony’s home.
Tony has worked in restaurants—17 in all—since he was a teenager, and has performed every restaurant job. With a B.A. in psychology from the University of Michigan (which is surprisingly helpful in this customer-focused industry) Tony earned his culinary chops during an eight-year journey that included stints working under Kenneth Oringer at Clio and Steve Johnson at the Blue Room, both in Boston; Bernard Constantin at Restaurant Larivoire in Lyon, France; Roland Passot at La Folie and Wolfgang Puck at Postrio, both in San Francisco; and Mark Miller at Coyote Café in Santa Fe, NM. Tony is particularly grateful to Chef Chris Schlesinger for giving him his first big break: a chance to chop vegetables at the East Coast Grill.
Maws, who grew up in Newton, now lives in Cambridge with his wife Karolyn and their son Charlie. A career highlight to date happened in 2009 when he cooked for his favorite band, Wilco at the restaruant His interests outside of cooking include the Red Sox and Patriots, reading cookbooks for pleasure (he has a collection of more than 200), skiing, eating Chinese food, and traveling—particularly to France.
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Justin Melnick of The Terrace at The Charlotte Inn is a rising star in the culinary world that began his career working for talented and respected chefs in the northeast such as Barbara Lynch and Todd English, in addition to earning a BPS degree from the illustrious Culinary Institute of America. In 2007, Chef Justin took over as Executive Chef at the award winning Tomasso Trattoria in Southborough, MA. It was at Tomasso Trattoria where the quest for knowledge and desire for more experiences led him on a three month tour of Italy where he and his wife worked in nine different regions at various restaurants, wineries, and farms to further understand the Italian passion for using only the freshest seasonal local ingredients in cuisine. This passion has stayed with Chef Justin and led him to The Terrace at The Charlotte Inn, whose owners have the same philosophy of offering the finest ingredients, service and ambience to each of their guests. This Classic American restaurant is pleased to offer a changing selection from the Island's bounty of regionally sought after ingredients and is a must for anyone visiting Martha's Vineyard.
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Dan moved to Mass in 1986 after a number of years working in the restaurant business and traveling extensively. He has been with a family operated wine distributor and importer since first arriving (Ruby Wines Inc.) where he is the Director of Special Events and a Fine Wine Specialist. Outside of work, he currently chairs the Boston University Wine School Founding Advisory Board and still travels to wine country around the world.
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Chef Joe Monteiro is an enterprising and conscientious culinary professional with a flair for exquisite dishes. Since breaking into the business in the early 90’s, he has worked with and mastered Northern Italian, French, Asian, New American, and Southwest cuisines. His experience, like his food, speaks for itself. Everything that he knows, he learned in the business. He has had the opportunity to work with some of the best chefs at some of the most respected restaurants in the United States.
During his twenty-two year career in the restaurant industry he has worked with Emeril Legasse, trained under one of the Top 10 Best Chefs of 1996, Kevin Rathbun, cooked at the James Beard House Foundation in 1996, assumed the role of Chef de Cusine for one of the Top 10 Best Restaurants according to Zagat magazine, served as Executive Chef at Giants Stadium and the top seafood restaurant in South Beach from 2002-2009.
When Chef Monteiro moved to Martha’s Vineyard in February of 2011 to become Executive Chef at Atlantic Fish and Chop House, he immediately recognized the opportunity to pursue his dream right here in the state of Masschussets . He has participated in charitable events like Taste of the Nation, Red Cross’ Hurricane Katrina Relief, March of Dimes, and many more.
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Dominick Purnomo, Wine Director & Co Owner of Yono’s & dp An American Brasserie, grew up in his family’s restaurant working alongside his parents at an early age before going on to State University of New York at Morrisville to pursue a degree in Hotel & Restaurant Management.
While at Morrisville College, Dominick became a member of the International Foodservice Executives Association, was elected the Chairman of the Student Board, representing some 3,500 student members of the organization worldwide and was instrumental in constructing many new programs to get the student members more involved.
Upon finishing Morrisville in 2000, Purnomo came back to Albany to work in the family business and took over the day to day operations. It was then that he discovered a true passion for wine. After having dined in some of the worlds finest restaurants such as Charlie Trotter’s in Chicago, Aureole in Las Vegas, and Lespinasse in New York, Purnomo wanted to bring a world class wine program to Albany, more specifically to Yono’s. Since 2000, under Purnomo’s careful watch, the wine list has blossomed to 1,000 selections, has been recognized by the James Beard Foundation as a semi finalist for the “Outstanding Wine Program”, received the Best of Award of Excellence from Wine Spectator since 2004, numerous awards from Santé.
In 2002 Dominick was inducted into the Chaîne des la Rôtisseurs, as the youngest member in the society’s 52 year history. That same year, Dominick decided to enroll into the Court of Master Sommeliers Certification! In 2003 Purnomo was just one of 4 sommeliers from New York State, and the youngest in the nation to be featured in the prestigious Chalk Hill Winery Sommelier Guide.
In February of 2003, Purnomo decided to try his hand at his first sommelier competition, traveled to Boston to compete in the Northeast Regional Best Young Sommelier Competition, and won!!! In May, Dominick traveled to Miami, Florida to compete in the National Competition against the top 7 young sommeliers in the country. Purnomo was the youngest of all competitors at just 22 years old.
In 2005 Purnomo was elected to his first of two, two year terms as the President of the Greater Capital District of the New York State Restaurant Association, the youngest President in the history of the state organization.
Purnomo has presented public and industry seminars for Santé Magazine, The Desmond American Wine Festival, Cornell University, and the New York Wine & Harvest Fest as well as for private groups, Fortune 500 companies and a wine class open to the public. Dominick has written myriad articles on wine and wine service a well as published wine reviews.
Dominick also receives enjoyment from giving back to the community that has given so much to him. He has worked with well over one hundred charities including Living Resources, Girl Scouts of America, American Cancer Society, the Donald P Lancella Foundation and has chaired events for the American Diabetes Association, Senior Services Meals on Wheels, Northeast Regional Food Bank & Leukemia & Lymphoma Society as well.
He currently sits on the Board of Directors for the Downtown Albany Business Improvement District, is a member of the Society of Fellows at the Culinary Institute of America, the American Sommelier Association, the Chevalier du Tastevin and is the founder of the Sommelier Society of Albany.
In 2009 Dominick was among 12 Founding Members of the Wine & Dine for the Arts; Albany Chefs’ Food & Wine Festival, which has raised over $300,000 in its’ first four years.
Dominick and his wife Carolyn, a Licensed Realtor, reside in Loudonville, New York with their daughter Gemma.
Websites: yonos.com dpbrasserie.com
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For nearly a decade, Mr. Reiser has achieved national recognition as the wine director of UpStairs on the Square in Boston. He has twice presented wine at the James Beard Foundation House, interned in Burgundy with Clive Coates, MW and was a panelist for the NYU American Association of Wine Economists. He has also served as a judge for wine competitions and has been citied in numerous publications. Mr. Reiser currently resides in Brooklyn, NY as an independent restaurant and wine consultant.
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“In the kitchen, I found the answers to all my curiosities.”
Viewing the kitchen as both a culinary and spiritual haven, New Delhi-born Top Chef Master Suvir Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking, which has led him to become an accomplished chef, cookbook author, educator, and organic farmer.
As Executive Chef of Dévi, Saran shared the authentic flavors of Indian home cooking in an inviting restaurant in the heart of New York City. Under Saran’s leadership, Devi consistently received popular and critical acclaim and earned a three-star rating from New York magazine and two stars from the New York Times. It was the first Indian restaurant in the U.S. to earn a Michelinstar. Now Saran is working to open his next restaurant concept around Indian dining in San Francisco. It is slated to open late Fall 2013.
A respected culinary authority, Saran is Chairman of Asian Culinary Studies for the Culinary Institute of America (CIA) and travels extensively to teach audiences ranging from home cooks and fellow chefs to physicians and nutritionists. He has been a featured speaker and guest chef for notable gatherings such as the Healthy Kitchens, Healthy Lives Conference hosted by the CIA and Harvard Medical School Osher Institute, the Smithsonian Folklife Festival, Food Network’s South Beach Wine & Food Festival, the New York City Wine & Food Festival, and many others. Saran has also led classes for culinary centers and schools nationwide, including the Institute for Culinary Education, Sur La Table, Williams-Sonoma at Time Warner Center, Central Market, and Apron’s Cooking School at Publix.
Renowned for his accessible approach to Indian flavors and techniques, Saran has penned three cookbooks: Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes (Clarkson Potter, 2004) with Stephanie Lyness; American Masala: 125 New Classics from My Home Kitchen (Clarkson Potter, 2007) with Raquel Pelzel; and Masala Farm: Stories and Recipes from an Uncommon Life in the Country (Chronicle Books, 2011) with Charlie Burd and Raquel Pelzel. Masala Farm was a James Beard Award finalist for Best American Cookbook for 2011. In November 2010, Saran was the only U.S.-based contributor to the largest Indian cookbook ever published, India Cookbook (Phaidon Press, 2010), which featured one thousand recipes.
Saran’s approachable and informed style has helped to demystify Indian cuisine in America and ultimately formed American Masala, his culinary philosophy, which celebrates the best of Indian and American cooking. His recipes have been featured in publications such as Bon Appétit, Cooking Light, Food & Wine, Fine Cooking, Travel + Leisure, Condé Nast Traveler, Departures, InStyle, The New York Times, The Wall Street Journal, and USA Today, as well as many others. He is a contributor to Food Arts magazine. He has been a featured judge on Next Iron Chef and Iron Chef on the Food Network and has had numerous appearances on national and local broadcasts, including NBC’s Today, The Martha Stewart Show, Travel Channel’s Epicurious TV, Martha Stewart Living Radio’s Living Today, BBC Radio’s The World, APM’s The Splendid Table, WBEZ-FM’s Eight Forty-Eight with Steve Dolinsky,WHYY-FM’s A Chef's Table with Jim Coleman,andKGO Radio’s Dining Around with Gene Burns. In spring 2011, Suvir competed on Bravo’s Top Chef Masters, cooking to raise money for the Agricultural Stewardship Association.
When he is not on the road, Saran joins partner Charlie Burd in caring for American Masala Farm, a nineteenth-century farm set on sixty-eight acres of rolling land in upstate New York and home to lovingly raised heritage-breed animals and pets, including two dogs, a cat, sheep, ducks, geese, alpacas, chickens, guinea hens, and goats. Saran and Burd are dedicated to the recommendations of the American Livestock Breed Conservancy (ALBC) in choosing the farm’s animal population and exemplify farm-to-table living by providing local restaurants with their heritage-breed eggs and goat’s milk.
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Wendy Taucher has been commissioned to create a new solo for international dancer/choreographer Nora Chipaumire of Zimbabwe and New York City, which will premier winter 2014. She is collaborating with Professor Jessica Harris on Uprising, a new opera/theater work based on the German Coast slave revolt which took place near New Orleans in 1811. Ms. Taucher is Executive Producer of Scow: The Zen of Boat Building, a featured length documentary film by Greg & Dan Martino of Martha's Vineyard Productions. She is artistic director of World Choreography Institute, currently holding its Inaugural Year Think Tanks in New York City and Martha’s Vineyard. The Institute will publish an annual magazine and web presence in early 2014, exploring its initial theme, Defining Choreography, and incorporating its mission to “advocate and educate” professionals, students and the public interested in the art of choreography from ballet to modern to Broadway. Participants include Edward Villella, David Dorfman, Lynne Taylor-Corbett, and Norton Owen. Ms. Taucher has created popular choreography lecture demos including Design/Drama/Dance, Choreography 101, and The Othello Project with Carla Maxwell for the Jose Limon Dance Company. She regularly gives choreography workshops for dance organizations, including the dancers of Ballet Jazz de Montreal, Paul Taylor 2, and London’s BalletBoyz. She has directed and/or choreographed over fifty concert, opera, and theater works and has been reviewed in major publications. She is an author with numerous books, kids’ plays, and DVDs published by Person Education and was a long-time teaching artist for Lincoln Center Institute. She recently co-produced Asking For It at the Cherry Lane Theater and was project co-ordinator/associate to the director for the new Native American musical Distant Thunder at AMAS Musical Theater, both in Greenwich Village. Last year, her production company, Wendy Taucher Dance Opera Theater, produced Andre de Sheild’s Black by Popular Demand, and Impresario Now: 90% Theater, 90% Musicale, Very Mozart Most of the Time at Times Square’s Laurie Beechman Theater. On Martha’s Vineyard, Ms. Taucher is collaborating with Island Theater Workshop to create Opera Rocks: A New Family Musical and presents Opera at Featherstone each summer.
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Chef Martin began his involvement in the culinary arts at age 15 in Old Downtown, Las Vegas. After high school, he enrolled in Le Cordon Bleu and began his professional career. Two semesters into culinary school, he landed an apprenticeship at Emeril’s New Orleans Fish House, at the MGM Grand Hotel in the Las Vegas strip, that turned into a 4 year career path. After years of working at Emeril’s he went to work for Mario Batali to expand his culinary ability. Apprenticing for Vegas chefs such as Michael Mina, Guy Savoy and Wolfgang Puck he learned the ropes of successful kitchens and moved to Martha’s Vineyard to work more closely with fresh seafood and local farms. Chef Martin has been the Executive Chef of the Boathouse Restaurant for 2 years and enjoys working to please the demanding palate of the Vineyard community.
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Upon graduation with a degree in Hospitality Management Mark accepted a position on Martha’s Vineyard. This move has had a lasting effect on his life.
Mark says of his history with the Vineyard: “I am a very enthusiastic individual who fell in love with Martha’s Vineyard when a career in the hotel industry first brought me to the Island. My life’s path has taken me to and from the Vineyard a number of times and the life long friends I have met there, as well as the Island itself, have always welcomed me back with open arms.”
After 10+ years in hotel front office Mark embarked in a career in off premise catering working his way though all aspects from server to large scale event management and catering sales. Honing his catering skills in Boston, West Palm Beach and Miami Beach, Florida
In 2011 Mark opened Black Sheep & Trio. Black Sheep is a marketplace with an emphasis on cheese and charcuterie by day and Trio wine bar offers wine flights and small plates at night. Offering products from around the world as well as US artisans who have honed their craft to excellence, Black Sheep and Trio provide a knowledgeable friendly staff in a beautiful setting.
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Born in Boston, MA and raised in the greater-Boston area, Alex Whitmore was always captivated by food, travel, and culture. After earning a bachelor’s degree in anthropology at Vassar College, Alex spent several peripatetic years working many odd jobs in many odd places: captain of a private yacht, restaurant server and cook, parachute packer for skydivers, boat builder for America’s Cup boats, bike courier, and fleet manager for the fledgling car-sharing service Zipcar. In 2006, Alex teamed up with his friend and Zipcar colleague Larry Slotnick to found Taza Chocolate. Alex and his wife Kathleen live in Union Square in Somerville, just minutes from the Taza Chocolate factory.
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