Upload
nantucket-magazine
View
225
Download
2
Tags:
Embed Size (px)
DESCRIPTION
In this issue, Nantucket Magazine visits retiring Red Sox star, Nomar Barciaparra and Putnam Investments chair Bob Reynolds; attends Le Grande Jour; learns the secrets of Nantucket taxi drivers; and reviews the relentless storms of this past winter.
Citation preview
N m
agazin
e|
1
N M
agaz
ine
spri
ng
C h a i r m a n a n d P u b l i s h e r
Bruce A. Percelay
C r e a t i v e D i r e c t o r
Nathan Coe
C o p y E d i t o r
Cris Farley
A r t D i r e c t o r
Paulette Chevalier
C o n t r i b u t o r s
Kate CoeKristen HullGene Mahon
Terry PommettDavid Silva
P h o t o g r a p h e r s
Gene MahonTerry Pommett
Kristina RansomVan Lieu Photography
Andrew Wilding
G e n e r a l M a n a g e r
Jeanette Garneau
A d v e r t i s i n g D i r e c t o r
Fifi GreenbergA d v e r t i s i n g S a l e s
Rebecca Becker
P u b l i s h e r sN , L L C
Chairman: Bruce A. PercelayPresident: Thomas L. duPont
Vice President: Lynda A. LevySecretary: Franklin Levy
©Copyright 2009 Nantucket Times. Nantucket Times (N Magazine) is published seven times annually from
April through December. Reproduction of any part of this publication is prohibited without written permission from the
publisher. Editorial submissions may be sent to Editor,Nantucket Times, 17 North Beach Street, Nantucket, MA
02554. We are not responsible for unsolicited editorialor graphic material. Office (508) 228-1515 or fax (508) 228-8012. Artco Printing, Canton, MA.
| N
magazi
ne
4
duPont REGISTRY TM
3051 Tech DriveSt. Petersburg, FL 33716800-233-1731
Nantucket Times17 North Beach Street
Nantucket, MA 02554508-228-1515
The Insider�s Guide to Nantucket only on Plum TV and streaming live on plumtv.com.
22
While Nantucket and Boston were spared heavy snows, the cancellation of the global warming summit in Washington D.C. due to a major blizzard said it all.
Nantucket was hardly spared the effects of extreme weather, as witnessed by the dramatic erosion on Baxter Road and Smith’sPoint. While the Sconset Beach nourishment program was soundlydefeated last year; striking photos by Sharon and Dirck Van Lieucombine with a story written by Cris Farley to vividly illustrate theclear and present danger for those living on the water’s edge.
This issue happily reminds us of our region’s most beloved rite ofspring; the return of the Red Sox. Legendary Sox shortstop NomarGarciaparra graces our cover which is especially timely due to hisrecent decision to retire in a Red Sox uniform. Nomar will go downas among the Red Sox greats and was described by the late TedWilliams as being reminiscent of Joe DiMaggio. In a broad-ranginginterview, Nomar discusses not only his life as a Red Sox playerand as husband to Olympic gold-medalist soccer-star Mia Hamm,but also his passion for fine wines.
The focus of this issue of N Magazine is indeed the Wine Festivalwhich has become one of the most popular shoulder-seasonevents on Nantucket. N Magazine creative director Nathan Coewent to France to photograph the vineyards from which manywines featured in the festival are produced. In a stunning photoessay written by Galley Beach owner David Silva, the two touredthe Burgundy region in style thanks to inside knowledge fromDenis Toner, the President of the Nantucket Wine Festival.
We also take you into the home of Amber Cantella, owner ofEpernay Wines on North Beach Street for a sumptuous meal with a unique twist. And, in a new feature this summer, N Magazineinterviews Putnam Investments chairman Bob Reynolds on hisview of both the stock market and the economy. Our feature titled‘Sand Dollars’ will select a corporate executive each month to offerus insight into his or her profession and how it impacts us all.
For N Magazine, this new season is particularly exciting as creative director Nathan Coe takes the helm after his first spectacular issue which he produced for last Christmas Stroll.Nathan’s creativity and impressive photographic skills are in evidence throughout this issue and we look forward to providingour readership with an even more exciting and compelling reasonto pick up N Magazine. Additionally, we will be producing N Junior,our first children’s magazine, which we plan on becoming a regular part of our publishing repertoire on Nantucket.
We hope that you will savor both the wines featured during the festival and the warmth of spring as we enter a new season onNantucket. Cheers!
Bruce A. Percelay - Publisher
Bruce A. Percelay
Chairman & Publisher
5
N m
agazin
e|
A Toast to Spring
Bruce A. Percelay
N’Side this issueSpring 2010
1610 2821 38
N’Tertain with Amber and David Cantella
Nomar Garciaparra
N’Style
Q and A with celebrity chef ToddEnglish and Danielle deBenedictis.Todd English, the multi-restaurant owner is collaboratingwith The Summer House on this, his second venture onNantucket. We asked Danielle questions the Islandwants to ask.
FoggysheetSee what went down during the notorious off-season.We’ll help you relive those fun, cold and darkevenings all over again!
A Nantucket evening with Boston’s Lydia Shire.
Living on the Edge
Sand DollarsExecutive Profile with Bob Reynolds. Putnam Investmentschairman gives his views on the economy, the stock marketand the Obama Adventure
What’s the Dish?Nantucket’s omnipresent ‘Mahon about Town’ takes usthrough the restaurant scene and enlightens us about thechanges for the 2010 season.
Confessions of a Nantucket Taxi DriverPrepare to be amused,intrigued, even shocked asyou read our new columnthat delves into the true storiesNantucket cab drivers havekept secret until now.
A Tale of Two Festivals
Cover
N’Sider
| N
magazi
ne
8
DESIGN | BUILD
www.matthewsapera.com telephone: 508.332.0423
M AT T H E W S A P E R A F I N E H O M E S
Changing Suicide “Postvention” into Caring Prevention
N’Sider N’Sider
NE
WS
| TID
BIT
S | IT
EM
S O
F IN
TE
RE
ST
news l tidbits l items of interest
In 2008, after Nantucket absorbed the suicide
deaths of several of its Island family, the
community rallied. The goal was to create
a commission which could provide a safety
net of resources to identify and offer
intense support going forward for those,
both young and adult, who might be at
risk. That commission became the
Nantucket Suicide Prevention Coalition,
which brought together community leaders,
school staffs, and primary medical care-
givers as well as Island youth clubs such
as the Boys and Girls Club, and taught
them not only how to recognize but how
to screen, and move quickly to address,
early warning signs of depression and suicide.
Following the national mantra that
“good ‘postvention’ is good prevention,”
the Coalition set up suicide-prevention
programming and screening throughout
the Nantucket school system and that
single program has screened almost 400
students to date. Recognizing the need to
coordinate all facets of the preventative
process, the post of “community organizer”
was created and Island resident Jenny
Garneau was tapped to be the first to lead
the effort.
Working in new sociological territory,
and with essentially a blank slate of
experience to guide them, the Coalition’s
task was formidable. “We knew that it
would take a big effort from so many
individuals and groups if we were to
create the impact that we needed to
educate and energize our community,”
says Jenny, today describing the task that
the Coalition faced as they began their
fight to save not only at-risk Nantucket
youth but also the adults who showed the
warning signs of depression.
While that slate may have initially been
blank, the efforts of Jenny and her team of
professionals, community leaders and
volunteers, succeeded in creating and
building the Island’s first multi-dimensional
and -disciplined suicide prevention system.
Those efforts have not gone unnoticed, as
Coalition members were summoned to
Boston on February 8th to receive the
“Leadership in Suicide Prevention Award”
from the Massachusetts Coalition for
Suicide Prevention.
“This was made possible as a direct result
of the hard work and dedication of numerous
community leaders, state agencies, and
our schools,” said Nantucket’s State
Representative Timothy Madden. In
presenting the award to Jenny, Nantucket
High School Principal John Buckey, Board
of Selectman Chair, Michael Kopko and
Peter Swenson, Executive Director of
Nantucket Behavioral Health Services,
Rep. Madden noted that Nantucket’s
“…innovative programs and initiatives
have acted as a positive prevention
resource for the community, and serve as
a model for other communities.”
Inspiring words for a group of Islanders
who, from a standing start and with so
much at stake, made a difference, and
continue to make a difference, in our
quality of life here, one Nantucketer at
a time.
9
N m
agazin
e|
Readers of N’Sider have come to enjoy the tidbits and Island goings-on that we recount and divulge in this space. In this issue,
however, we spotlight a group of islanders who have made a difference in an area that has affected us all, and who have been
recognized for that effort.
Jenny Garneau, Jane Bonvini, John Buckey, Kevin Marshall, Rep. Tim Madden, Cheryl Bartlett, Peter Swenson, Margot Hartmann, Michael Kopko, Jackie McBrady
L I V I N G O N T H E E D G E
| N
magazi
ne
10
For most inland Island residents, the news about the
erosion from the recent storms is simply just news.
But if you live on Baxter Road in Sconset, hard
against the Sankaty Bluff, or if your house is near the
beach in Madaket, Cisco, Madequecham or Eel Point,
weather is not a forecast over which you chat.
Weather can change your life.
Go out and stand where water meets sand, anywhere
on the island, just before a nor’easter hits. Imagine
you own that land. The storm clouds building across
Nantucket Sound take on an entirely new meaning,
especially this past March.
Listen to Donn O’Connell, who has lived on Smith’s
Point in Madaket since 1982.
“When we bought our house, there was 800 feet
of beach. During the last storm, the water came up to
our driveway. Your heart sinks because you love it
here, but you know you are next in line. My son once
went to the State House to research beach erosion
here. They told him we could expect to lose 15 feet
each year. We’ve lost 80 feet in the last three weeks
alone. It seems it’s only a matter of time.”
Is it inexorable, the loss of our island?
Listen to two who have lived on the ‘Sconset bluff;
one for a decade, the other for all of her life.
Images by Van Lieu Photography
Written by Cris Farley
11
N m
agazin
e|
and Jamie, has been a summer-long
resident on Baxter Road for as far back
as her memory takes her.
“As a child that we used to walk down
132 steps from our front yard to the beach,
and then it was another quarter-mile
through the beach grass to the water. My
mother had this big bell which she would
stand up on the bluff and ring to tell us it
was time for lunch or dinner. It was the
only way we could hear her.”
“And our lawn was wide. We could play
softball or croquet, and my sister was married
in that yard…. It’s
hard to imagine,
when we had 500
feet, that we
would be in the
situation that
we are now.”
That situation,
specifically, is that the Hendricksons now
have 15 feet of yard remaining between their
home and the bluff. They did pile coirs,
those gigantic bags of sand that look like
beached manatees, up against the toe, or
bottom, of their bluff when the winter started.
But the coirs are now gone, as is their split-
rail fence that protected the rim of the bluff
when they closed their home last November.
Jagged spars of turf, with no support
beneath, are what remain on that edge of
land; all the product of this season’s three
nor’easters.
“My parents bought it (the house), really, 48
years ago, and we rented it for several years
before that, so it’s been
in our family a very
long time.”
This is Pam Hendrickson
who, along with her
husband, Doug, and
their children, Will
| N
magazi
ne
12
both dramatic and instructive as to whether or not the bluff is irreparable;
inexorably doomed.
“All you need do,” he says, “is look at the neighbors where the
coirs are not in position, and you can see the difference. However, if
you had a 50- or 100-year storm today that was something similar to
the ‘No-Name’ storm from the early 90’s, we would probably be obliterated.”
“But the broader issue,” John points out, “one that various parts of
the island are grappling with more and more, is that these bluffs, or
the dunes in Madaket, or these houses, have been here for a very long
time. They are an important part of the legacy of the island, and I’m
cautiously optimistic that as we look at these issues over time, we
will see that they are worth protecting.”
So, who owns this most precious of shores and cliffs on the island
that we fell in love with, a year or a generation ago? These bluffs
and crags and beach grass and dunes that are now in such jeopardy?
It’s true that most of us hold no legal title. But do we own their legacy?
Do we not embrace their beauty, and draw sustenance from their spirit?
Did the Sconset Trust save Sankaty Head lighthouse only for those who
donated the money used to move it? Or did they save it for all of us?
Put aside the houses and their owners. Consider only the hanging
clumps of earth that now comprise the eroding bluff, or the precious
beach grass and the beautiful dunes now being swept away. And
the question comes to us. Are we, or should we be, the abiding
caretakers of these Nantucket treasures; and if not us, who?
Imag
e by
Nat
han
Coe
“I know there’s this impression that all these people here are
hedge-fund moguls, all extremely wealthy. But for us, we’ve been
coming to Nantucket for almost 50 years. It’s where we all learned to
ride bikes, and to drive and make friends that we still have and see
each summer. And our children have done the same. They think of
Baxter Road as their real home. So it’s been part of our family and
our lives….and it’s really sad.” Her voice falters. “I’m sorry…”
Is it irreversible, this loss of the island we love?
Next door, John Osborn and his family bought their dream vacation
house in ‘Sconset almost ten years ago, with eyes wide open. They
knew that there had been substantial erosion on the bluff over the
preceding years. But they wanted to restore their 1920’s bungalow-style
house to its original condition, and to try to stop the erosion if they could.
“We knew there was an erosion issue, but we didn’t anticipate
that it was going to get as severe as it has proven to have gotten,
or as quickly as it has,” says John today.
It was the storm of 2003 or 2004, nobody’s sure exactly, when three
days of 100-mile-per-hour winds and 10- to 15-foot waves swept
away over 40 feet of Sankaty bluff, drove the ‘Sconset Trust into high
gear to get the lighthouse moved, and shocked every owner on the
bluff into the realization that there was no time to lose in figuring out
how to protect the beach and the bluff, because it was clear that the
bluff could now go at any time. Unlike his neighbors, John Osborn
did continue to fund the replenishment of the coirs down at the base
of his bluff, and the results of that decision, at least in the short run, are
| N
magazi
ne
14
The “Hither Creek House” has been meticulously renovated to maintain its authentic charmwhile offering top-of-the-line and completely updated appliances and appointments. Sit in yourliving room and enjoy unobstructed views of forever-preserved Hither Creek, Madaket Harborand beyond to Tuckernuck. Property offers a boat house and private dock.
Great Point PropertiesR E N T A L S ★ S A L E S
$3,999,000
508 228 2266800 998 0890 TOLL FREE
One North Beach StreetNantucket, Massachusetts 02554
Edward Sanford Bill Liddle Greg McKechnie Wayne Howington Barbara JoyceLaura Fletcher Cam Gammill Julie Gasco Dawn Holdgate Sam ParsonsStuart Reid Tracy King Carl Lindvall Debbie Deeley Culbertson Liz FinlayNichole Marks AmandaTosch Phil Witte Nina Hallowell Liddle
www.greatpointproperties.com
hither Creek waterfront
BP: First, can you give us the origin of the name Nomar?
N: It’s my father’s name backwards. My father’s name is
Ramon, and he spelled it backwards.
BP: The name Nomar still stirs very deeps emotions in Red Sox
Nation. What do you think is behind the intensity, particularly
of the reaction to your announcement that you were going to
retire as a Red Sox?
N: I was there for so long. I started off in Boston. The city just
absolutely embraced me and hopefully everything that I’ve
done as I played and actions off the field showed them that I
embraced them back. I think they realize I’m just like them.
I’m not better, not worse. I’m them.
BP: So as a Californian who perhaps may be laid-back by nature,
did you find the obsessive nature of the Red Sox fan to be a little
over the top?
N: It’s certainly a unique environment, but I think we have
some similarities. You always see those shirts that say
“Baseball is Life” and to me baseball is my life. I’m also a big
soccer fan. And I’m not saying that because of my wife. People
ask me what the closest thing would be to Red Sox fan’s passion
and intensity and it would be soccer outside the U.S.
BP: The only difference is Red Sox fans don’t typically murder the refs.
N: That’s true. The umpires over here are safe.
BP: Speaking of soccer and your wife, how did you two meet?
N: We met actually at a function in Boston during their pre-
’99 World Cup. I went over to speak to her and that’s when we
first met, and ever since then we just became friends. It
wasn’t until later until we even considered dating.
BP: Let’s go back to baseball. During the All-Star game, which
was held at Fenway, there was a very poignant moment that
was on TV where Ted Williams drove his cart up to you and you
had what appeared to be a pretty intense conversation. What
was your discussion with him?
N: It was quite amusing. He comes on the field at the All-Star
game, what an amazing moment. All of the players gathered
around him and come down the middle of the field and he’s
looking for me, like, “Where’s the kid?”. He sees me. First thing
he says is, “Sorry I missed your party.” The day before I had
hosted a party for a lot of my friends and sponsors who have
supported my foundation. I invited him, he felt bad he
couldn’t make. It was a special moment.
BP: I guess there wasn’t any deep message in that?
N: No, there really wasn’t. That’s what I loved so much about
my relationship with him. I would just go to his house, we’d
have breakfast and chat. It wasn’t always about baseball. I
think we became so close being from Southern California,
we’re both Mexican. Not many people knew that he was part
BOSTON’S BELOVED NOMARShares with N his love of family, baseball and now wine!
| N
magazi
ne
16
Nomar Garciaparra was a six-time All Star shortstop for the Boston Red Sox where he played for ten
years. The only Sox player in history to have hit two grand slams at home in one game. Nomar is married
to Olympic soccer gold medalist Mia Hamm, and recently retired from baseball in a Red Sox uniform.
With Bruce A. Percelay
Photography by Andrew Wildin g
Nomar with his wife Mia
17
N m
agazin
e|
Mexican on his mom’s side. Both Southern California boys
who go to Boston, and get embraced like we were. It was a
very special relationship and I miss him dearly.
BP: When he said that you reminded him of Joe DiMaggio, what
was your reaction?
N: Quite a compliment, obviously. There can only be one
Joe DiMaggio. He was so supportive throughout my career.
I remember when he passed away and to the media I was
telling a story. I started breaking down because there were
times when I would get a phone call in the clubhouse at
Fenway Park. The phone would ring, “Nomar, it’s for you,”
and I’d grab it and it would be Ted on the other line, and
he’d be calling me to check in.
BP: Fans often wonder about meetings
at the mound. Are they always
serious or are they sometimes completely
unrelated to what’s happening at
the moment?
N: Both. There are times where they
definitely relate to what’s going on at
the moment and then there are times
where you just need something totally
unrelated. People see that Bull
Durham skit and I always think that’s such a great skit
because you just talk about something totally unrelated at the
mound. Sometimes you go up in the middle of an intense
game, and I go up and I’ll ask the guy, I’m like, “So, hey, where
were you thinking about eating tonight after the game? Is
your family in town, maybe you can go grab a bite to eat?
That just kind of changes the mood so they’re not so focused,
can take their mind off things. kind of relax and take their
mind off things.
BP: You have tortured Red Sox fans for years with your obsessive
rituals, every time you get up to the plate. When you get home
at night, do you walk around the dining room tables four
times and kick the legs?
N: No, nothing like that. I don’t think my wife could put up
with me if I did all that. It’s really just at the field. I just like
things really nice and tight. If I had shoes on I just like my
toes at the end of my shoes because I’m about to exert
energy. So I’ve done that since I was a little kid.
BP: As a multi-sport elite athlete, were there other athletes
that you encountered that you personally were in awe with?
N: I really admired Mo Vaughn.
He would take me under his wing,
I was so impressed the way he
played on the field and then his
giving-back off the field. You marvel
at how far Mark McGwire and
some of these guys who hit
homeruns, and Sammy Sosa.
I admire Pedro Martinez. It’s a
thrill to be able to be behind Pedro
Martinez and watch him pitch.
BP: Outside of baseball, who would you say is the greatest
athlete today?
N: My wife.
BP: So you’re smart too!
N: (Laugh)
BP: Most civilian professions span 30, 40, or more years, but
a professional athlete’s career is much shorter. What is the| N
magazi
ne
18
“I think they realize
I’m just like them.
I’m not better, not worse.
I’m them. “
psychological impact of peaking at such
an early point in life?
N: I think you definitely need a rest
from baseball, the toll it takes on you
mentally and physically is unbelievable.
It’s incredibly demanding and you’re
fairly exhausted by the end of each year.
When you decide to retire, you hopefully
have something you can focus on. For
me, I’ve been very lucky. I have an
amazing family, lovely wife and two
lovely children. Fortunately, I realized the
importance of getting an education and
I did well in school. I love baseball, and
now I get to work for ESPN so I get to
share my knowledge of the game.
BP: Do you have interests outside of baseball?
N: I found there’s another passion in
my life, and I absolutely love wine. Aside
from drinking it, I love studying it,
learning about it and passing on that
knowledge.
BP: How did you discover your love of wine?
N: I first got into it because of teammates.
In baseball we’re always playing at
night, rarely throughout the season do
we get to sit down and have a dinner
because we’re usually playing at that
time. There’s times that you either have
a day game or you’re traveling and you
might spend the day out there. You go
to a nice restaurant and you splurge on
the time that you get. The veteran guys
would invite me out to dinner. You don’t
say ‘no’ to the guys when they invite
you, and when I’d sit down and they
asked what you wanted to drink I’d say
“OK, I’ll have some water or beer.”
They’re like, “You’ll drink wine,” And
I’d try the wine that they’d bring and
I’d say, “Oh, you’re right. This wine’s
delicious.” Since then it just sparked
something in me.
BP: From a fan’s perspective, you have
given many gifts to Red Sox Nation.
What do you feel is the biggest gift
the world of Boston fandom has given
to you?
N: A lifetime of memories and love and
support from these amazing fans. I’ve
felt it since I’ve been there, day one.
I felt it after they traded me, when
I wasn’t wearing that uniform. I felt it
when I came back, and I feel it now,
I think obviously that is probably the
biggest driving force of me wanting to
have the Red Sox uniform to be the last
one I ever wore. I don’t know how to
thank them, I don’t know if I could ever
thank them enough. Hopefully the
things that I’ve done and the way I
played the game when I went out there
every day showed them how much
I appreciate them.
BP: You are definitely still a beloved figure
in Boston and I’m sure people would love
to see more of you. Thank you.
NANTUCKET, MA508 332 9422APRIVATECONCIERGE.COM [email protected]
SARAH UHRAN
19
N m
agazin
e|
“As crazy as it used to make me watching him go through his glove routine before a pitch, I sure missed him when he was gone” — Carolyn Thayer, Year-round Nantucket resident
“He played hard, was a wonderful player and we all loved him” — Edward Sanford, Year-round Nantucket resident
“I remember when Nomar joined the team as a rookie and how Red Sox fans embraced him from the very start. He was so respected that even after he left, some Sox fansstarted wearing Dodger jerseys with ‘Garciaparra’ on the back” — Lucie Wicker, Nantucket summer resident
NANTUCKET’S AFFECTION FOR NOMAR
| N
magazi
ne
20
“From Online Banking to Brokerage to every daytransactions, First Republic is unlike any Bank Ihave ever experienced.”
WALTER KORTSCHAK, MANAGING PARTNERSUMMIT PARTNERS
a division of bank of america, n.a.
160 FEDERAL STREET (617) 330-1288 772 BOYLSTON STREET (617) 859-8888
1-866-810-8919 • www.firstrepublic.com • member fdicbrokerage services provided through first republic securities co., llc. member finra/sipc
pr ivate banking • wealth management • brokerage • trust
at Hither Creek House
Vegetarian Inspiration
‘TertainN
21
N m
agazin
e|
Anyone who suggests that haute cuisine can’t be achieved through vegetarian cooking needs to dine with
David and Amber Cantella. Mix in engaging conversation, a cozy atmosphere with great friends and this
is precisely the dining experience you’ll receive when invited into their wonderful Hither Creek Home.
Top right: David Berry, Bottom left: Sam Parsons, Bottom right: David and Amber Cantella
Chilled Spring Pea Soup Shooters
1 quart Vegetable Stock
1 pound Petite Peas (fresh or frozen)
6 Fresh Mint Leaves
Black Pepper
Minced Chives and/or Tomato for Garnish.
Simmer vegetable stock and peas for 4-5 minutes. Turn off
heat. Throw in mint leaves and allow to fully cool (about 20
minutes). Season with black pepper. Blend to a smooth puree.
Pour into shot glasses and chill for at least one hour. Just prior
to serving, remove from refrigerator and garnish.
Chilled Spring Pea Soup Shooters
Tofu & Truffle Stuffed Mushrooms
Manchego with Nantucket Honey Bee “Dark”
“Braised” BBQ Tempeh
Trio of Smashed Potatoes
Corn, Tomato & Avocado Salad
with Lime Vinaigrette
Country Biscuits
Fresh Berry Compote
with Light Honey & Whipped Cream
Tofu & Truffle Stuffed Mushrooms
16oz. Package Whole Crimini Mushrooms
14oz. Package firm Tofu
3 Slices Hearty Oatmeal Bread
3 large cloves Garlic
1 bunch Parsley
6 oz. Italian Truffle Cheese
1/4 cup dry Red Wine
Olive Oil for Cooking
Truffle Oil for Finishing
Salt & Pepper
Preheat oven to 425 degrees. Snap stems out of crimini
mushrooms and wipe clean. Steam mushrooms for 4-5
minutes to release moisture (they will shrink!) and set aside.
To prep, mash tofu in a bowl with a fork, mince garlic, chop
parsley and dice slices of bread and all of the cheese into very
small cubes. In a frying pan, coat with olive oil and add in
garlic and tofu over medium-high heat. Add a pinch of salt & pepper.
Stir while slowly adding in wine and continue cooking for 5
minutes. Add in bread, parsley and cheese and stir until blended.
Let cool to touch. With moist hands, form small balls of mixture and
over-stuff into pre-steamed mushrooms. Place mushrooms onto an
ungreased cookie sheet. Top each mushroom with several drops of
truffle oil. Place in oven until heated through and sizzling, about 10
minutes. Sprinkle with chopped parsley to garnish and be sure to
serve warm! Serves 4-6 as an hors d’oeuvre. If you have extra
filling, make into little “meatballs” and bake with mushrooms.
| N
magazi
ne
22 Opposite Top right: Spring Pea Soup Shooters, Bottom: Tofu and Truffle Stuffed Mushrooms
N m
agazin
e|
23
N m
agazin
e|
23
dvie snvd si vh sifv nam snf eiuhbv fd
nvj nvie yfefn sdvnuef uwe bk dfv nvj
nvie yfefn sdvnuef uwe bknvj nvie yfefn
sdvnuef uwe bk dfv sdvnuef uwe bknvjs-
dvnuef uwe bknvj rnvi s dvi esn.kdjf ise
rnvi s dvi esn vdsi vhs ifvna ies nvd sivhs
ifvn amsnfeiu hbv fd nvjnvi eyf efn sdv n
ue fuw ebkd
Ixioh v kdj fis e rnvisd vies nvds ivhsi fv
na msnfei uhbv fd nvjn vieyfe fnsd
vnuefuwebk dfv n ;xioh kd jfisern vis
dvie snvd ef ns dvnu efuw ebkd fvn;xi fd
nv jnv ieyf efns dvn uefu web k dfv
n;xioh kdjfi sern visd vies nvd sivh sifv
na ms nfei uhbv fd nv
kdjfi er nvis dv ies nvd sivhs ifvn ue
fuw.Toj fise rnvisd viesnv dsivhs ifvnam
snfeiuhbv fd nvjn vieyf dkjfsdfdkf dfdks
fdjf efns dvnuefu webkdfvn; xioh k djfi
sernv isd vies nvds iv hsifvna msnfeiuh-
bv fdn vjniser n visd vie snvd sivhsif vn
amsnfeiuhbv fdn vjnv ie yfe fnsd vnue
fu web kdfvn;xioh kdjf ise rnvi s dvi esn
vdsi vhs ifvna ies nvd sivhs ifvn
amsnfeiu hbv fd nvjnvi eyf efn sdv n ue
jfisern vis dvie snvd ef ns dvnu efuw
ebkd fvn;xi fd nv jnv ieyf efns dvn uefu
web k dfv n;xioh kdjfi sern visd vies nvd
sivh sifv na ms nfei uhbv fd nv jnvi eyfe
fnsd vnu ef dvnu efuw ebkd fvn;xi fd nv
jnv ieyf efns uw ebk dfv n;xioh
kdjfi er nvis dv ies nvd sivhs ifvn ue
fuw.Toj fise rnvisd viesnv dsivhs ifvnam
snfeiuhbv fd nvjn vieyf dkjfsdfdkf dfdks
fdjf efns dvnuefu webkdfvn; xioh k djfi
sernv isd vies nvds iv hsifvna msnfeiuh-
bv fdn vjn viey fe fn sdv nuef uw ebkd-
fvn; xioh k djf iser n visd vie snvd sivhsif
vn amsnfeiuhbv fdn vjnv ie yfe fnsd
vnue fu web kdfvn;xioh kdjf ise rnvi s
dvi esn vdsi vhs ifvna ies nvd sivhs ifvn
amsnfeiu hbv fd nvjnvi eyf efn sdv n ue
fuw ebkdfvn;xioh kdjfisernv is
jfisern vis dvie snvd ef ns dvnu efuw
ebkd fvn;xi fd nv jnv ieyf efns dvn uefu
web k dfv n;xioh kdjfi sern visd vies nvd
sivh sifv na ms nfei uhbv fd nv jnvi eyfe
fnsd vnu ef dvnu efuw ebkd fvn;xi fd nv
jnv ieyf efns uw ebk dfv n;xioh
kdjfi er nvis dv ies nvd sivhs ifvn ue
fuw.Toj fise rnvisd viesnv dsivhs ifvnam
snfeiuhbv fd nvjn vieyf dkjfsdfdkf dfdks
fdjf efns dvnuefu webkdfvn; xioh k djfi
sernv isd vies nvds iv hsifvna msnfeiuh
N m
agazin
e|
23
‘TertainN
23
N m
agazin
e|
| N
magazi
ne
24
From one of the Island's professional bee-honey makers to the
inventors of the Nantucket Bottle Opener, it was an eclectic mix
of Nantucket year-rounders who shared stories of the Island
winter just past, as well as their
own entrepreneurial ventures, in
an evening of vegetarian delights
accented by delightful wines from
Amber’s private collection.
“Hither Creek House” was bought
by David over 20 years ago and
has, over that time, been restored
in a way that has retained and
enhanced the charm of this clas-
sic Madaket harborside cottage.
Antique surfboards suspend from
the ceiling, 100-year-old native
Nantucket signs adorn the walls.
It is a home that invites one back
in time to a scene from a beach novel or a memory from a
youthful summer; a palpable feeling of warmth and safe harbor.
Amber Cantella is well-known throughout Nantucket for her
love of wine. Along with husband David, they own Epernay
Wines on North Beach Street. Amber has been a vegetarian
since she was a young child, and so is at her most creative
when she cooks. The fact is that she’s never used meat in
her meals and menus.
“I've been a vegetarian since the
age of 5.” Amber says, “I cook quite
a variety of ethnic dishes, particularly
Mediterranean food.” She’s happy
to see that certain vegetarian foods,
especially soy-based products, are
becoming much more common and
accepted, even sought out.
“When I was growing up, my mother
spent days making Tofu; it wasn't
available in stores,” she remembers.
“Yet, on our recent vacation to
Disney World, there it was featured
on several menus.” Amber’s challenge for this evening’s dinner
was to prepare gourmet vegetarian comfort-food so unique
and flavorful that the meat-lovers at her table wouldn’t notice
the difference.
‘TertainN
����� ��� !��� ����� �� �� � �� ����
�������� ������
����"����"��������������������� �� ���
��� �����!�����"���� ��� ��� ���� ������ ����
���������������������!� ����������������
!�������"����" ���
������������������������������
��� � #���� ��" #��������� � ���
�������� ��� ������������� ���!!!������"��� �����
����� ������ ����� �������������� 25
N magazine
|
Left top to bottom: David Cantella, Dorothy Stover, Sam Parsons
On this March evening the lucky guests included David Berry,
the island’s only professional beekeeper and owner of the
Nantucket Honey Bee Company, Dorothy Stover, Epernay’s
event planner and daughter of Town Clerk, Catherine Stover,
and the husband-and-wife team of Rob Morgenstern and Sam
Parsons, who own the Nantucket Bottle Opener.
The uniqueness of Amber’s menu is signaled in her appetizers
and hors d’oeuvres. Spring Pea Shooters set the scene with a
fresh, healthy dose of organic goodness. Amber accompanied
them with David Berry’s home-made honey and Manchego
cheese to make taste buds work overtime. To create a more
filling plate perfect for a Nantucket winter’s night, Amber used
whole crimini mushrooms stuffed with tofu, bread and garlic.
The taste was extraordinary, the caps yeilding a ‘meaty’ texture
that was filling yet light. It was the perfect ice-breaking pass-a-
round while guests were getting to know each other over a
bottle of Domaine Serene 2006.
The entrée of the evening was braised tempeh with mashed
potatoes and corn. Tempeh is a soy-based Asian tofu-like
delicacy that is extremely low in fat, high in protein and
calcium and is naturally cholesterol-free. It tastes nothing
like tofu but has a nutty and textured flavor. Amber added a
Western touch by serving it barbecued with corn and a light
avocado and lime salad; a wonderful concoction that was both
fresh and hearty. With healthy portions and seconds all
around, the secret beauty of Amber’s vegetarian cooking was
revealed; that one can be very content yet feel incredibly light
and energized
after such
a feast.
There was even
room for fresh
berries with light
honey and
whipped cream,
which added a
sweet and tangy
finish to an
extremely
wholesome,
inspired and
unique dinner
out at Hither
Creek House.
‘TertainN|
N m
agazi
ne
26
CF: Danielle, what is your personal connection to The Summer House?
DB: I do not work at the Summer House; my family owns The
Summer House but it’s my husband and my son (Peter Karlson and
son Christopher Karlson) who are involved in the day-to-day activities
at the property. Peter’s been involved in overseeing the operation for
the last 30 years, both the hotel and the restaurant operation. And
Christopher, over the last four years or so, has been helping him
with that. My relationship is one of consumer; I enjoy going there.
CF: How long have you known Todd English?
DB: My husband and I first met Todd in the early 80’s, when he had
his first restaurant, called “Olives,” in a little place in Charlestown,
(Massachusetts). We owned condominiums next to him when my
husband was in the historic rehab business, and that’s how we got
involved in restaurants initially.
CF: The word is out, or getting out, that Todd is going to extend his
epicurean hand to the Summer House in 2010. Is that true?
DB: We’re calling it “The Summer House Restaurant by Todd English.”
CF: That answers the question. How did your collaboration with
Todd come about?
DB: That came about because I’m Todd’s attorney, and the relationship
started from doing Todd’s legal work to where I’m now general counsel to
all of his entities. I’m working closely with Todd, as his attorney, on a
daily basis, and am intimately involved in all facets of the opening and
running of his restaurants. And before last summer season I wanted, in
light of the economy, to offer the people on Nantucket a less-expensive
dining alternative. And I was very familiar, of course, with his “Figs”
Mediterranean concept and entrees, thin-crust pizzas and salads, so
I asked him if he would work with our staff at 29 Fair to change our
menu there to a “Figs” menu, which we did do, with very many less-
expensive alternatives on the menu than you would get at the other
downtown-Nantucket atmospheric restaurants.
T H E S U M M E R H O U S E2 0 1 0 C O L L A B O R AT I O N
with celebrity chef Todd English
| N
magazi
ne
28
N m
agazin
e|
29
CF: There are some who would suggest that
The Summer House has been searching for
a bit of consistency in the last several years.
Do you feel that Todd’s arrival will help to
enhance that consistency or bring it back in
any way?
DB: Well, I feel that the food has been very
consistent. I had people coming up to me
last year saying ‘If I had one meal before I
would die it would be the Linguine a la
Vondella, or something,’ so I think that might
be some carping, you know, on the part of
some competitors. I mean the whole idea of
this joining with Todd, the focus on it, is to offer
more competitive pricing so that people on
Nantucket can experience The Summer House
without having to pay a very expensive check.
CF: Tell us about your collaboration with
Todd with respect to The Summer House.
DB: We did it in town and we were very successful
and that’s why I wanted to extend it to Sconset.
People can come to The Summer House and
still get our more expensive entrees that have
been popular for the last 30 years that we’ve had
at the restaurant, but there are going to be a lot of
new and exciting alternatives at less expensive prices.
CF: How do you anticipate the menu is
going to change under Todd’s guidance, and
specifically as compared to last year?
DB: We’ll have more Mediterranean-influenced
menu items that have less of a food cost and,
therefore, that we can offer at less expensive pricing.
CF: You indicated that Todd has responsibilities
at Figs. With those responsibilities, how
much time do you feel Todd will be able to
devote to The Summer House?
DB: Well, I think Todd will devote the same
amount of hands-on time to The Summer
House that he devotes to each of his other
restaurants. He has over 25 restaurants;
they’re all very successful, in which he’s
affiliated in some capacity. He has a trained,
hands-on, executive chef, so there’ll be a
significant number of food professionals
within Todd’s organization who will be able to
devote a portion of their time to The Summer
House. He will be doing an opening dinner
during the Wine Festival, which is when
we’re going to open, and Todd will be cook-
ing himself.
29
N m
agazin
e|
| N
magazi
ne
30
CF: Given the Island’s abiding concern for avoiding what you might
call ‘national chains’ or ‘brands,’ with Todd’s joining his brand to the
Summer House, how do you think that’s going to be received in the community?
DB: I would say that the uniqueness of
Todd’s brand is that each and every one of the restaurants that he’s
involved with is completely different. They have different names; we
just opened a “Todd English Pub” in city center in Las Vegas that is a
completely different food concept. His “Juliet” restaurant and club in
New York is Persian food, so there is no uniformity in the Todd
English Enterprises.
CF: There’s no question that he’s employed a very aggressive
expansion of his brand, as you just described, and there’s been some
recent press regarding the challenges that he’s faced in that regard.
Do you think that would have any effect on what he will be doing
out here on Nantucket this summer?
DB: No. In fact, right now I would say that Todd English Enterprises is
running at a very optimum level, and we’ve worked hard to discontinue
relationships with people who are not lucrative, and to concentrate on the
very lucrative situations he’s involved in, in other places. I oversee that
effort, and I can only tell you that we’re having a great year.
N m
agazin
e|
31
CF: And will your dinner guests see Todd on
a regular basis?
DB: Yes, Todd will be there on a regular basis.
He’ll be in attendance at The Summer House
as much, and probably more, than he is at
some of his other restaurants because of the
fact that we have a short season.
CF: Will the pool area be a part of Todd’s world?
DB: Yes, we will be continuing to do what
we’ve always done at the pool but we do have
ideas for the pool that will change it a bit.
We will be offering lounge seating as well as
table service, and we will be offering the
concept of the ‘Sunday party’ that has been
very popular in New York and South Beach,
where people come to spend the day and
have their own little seating arrangement,
buying champagne by the bottle, and are
welcome to spend the day at the facility.
N m
agazin
e|
32
Bill and Louise Hourihan — 56 Union 10th AnniversaryPhoto by Fifi
Bart Cosgrove, Lucille Jordan, Thom Koon, Diane Asche — Festival of WreathsPhoto by Gene Mahon
Tammy King, Amy Hinson — Festival of TreesPhoto by Gene Mahon
Kathy Tipper, Donna Hamel, Judy Rushmore, Harry Tipper — Festival of Trees Photo by Gene Mahon
Linda & Bill Steelman — Festival of TreesPhoto by Gene Mahon
Peter and Wendy Janelle — 56 Union 10th AnniversaryPhoto by Fifi
Barbara Gookin & Dan Gookin — Festival of TreesPhoto by Gene Mahon
Cheryl Fudge & Hays Westbrook — Festival of TreesPhoto by Gene Mahon
David Daniels — Festival of TreesPhoto by Gene Mahon
Leslie Linsley & Jon Aaron — Festival of Trees Photo by Gene Mahon
Katie Trinkle Legge & Annye Camara— Festival of Trees Photo by Gene Mahon
Michael O'Mara, Sarah McLane, Michael Peacock— Festival of Trees Photo by Gene Mahon
Robin & EJ Harvey — Festival of TreesPhoto by Gene Mahon
John Gonella & mom Bea Gonella — Festival of WreathsPhoto by Gene Mahon
Scott Corry and Jen Whitlock — 56 Union 10th AnniversaryPhoto by Fifi
Spelling Bee Winners — Photo by Nathan Coe
Stan Harvey, Lisa Lawler, Craig Hawkins, Bruce Lawler — Festival of TreesPhoto by Gene Mahon
Walt Spokowski, Bill Tramposch — Festival of TreesPhoto by Gene Mahon
Jim Lowe, Malcolm MacNab, Tricia Lowe— Festival of Trees Photo by Gene Mahon
Georgia McDonald & Fifi Greenberg — Festival of TreesPhoto by Gene Mahon
Joan Pearce & Kim Corkran — Festival of TreesPhoto by Gene Mahon
Janet Sherlund, Bettina & Eric Landt — Festival of TreePhoto by Gene Mahons
N m
agazin
e|
34
Margot Hartmann & Macy Smith — Festival of Wreaths Photo by Gene Mahon
TJ Lachuisa, Laura Moore, Marty & Lance Kelly — New School Harvest BashPhoto by Gene Mahon
Marge & Homer Simpson — New School Harvest BashPhoto by Gene Mahon
Kevin Molar, Bob Thompson, Nic Duarte, Dick Beckwith — Ms. Mantucket Photo by Kristina Tejada
Michael Ruby & Robin Manning— New School Harvest Bash
Photo by Kristina Tejada
Lisa McCandless & Lou Arsenault — Festival of WreathsPhoto by Gene Mahon
Cary Hazlegrove, Mary Beth Bradley— Lighthouse School Hoedown Photo by Gene Mahon
Amanda Congdon, Lucy Hehir, Jeanne & TIm McClure —Lighthouse School Hoedown Photo by Gene Mahon
Christine & Karl Smith, Sarah Leah Chase— Lighthouse School Hoedown
Photo by Gene Mahon
Paula Driscoll, Kathleen Psaradelis, Sarah Gillespie, Keri Kalman
— Ms. MantucketPhoto by Kristina Tejada
Bill Liddle & Amanda Toshe — New School HarvestBash Photo by Gene Mahon
Rebecca Jusko, Hillary Anapol, winner Alison Kerr, Miki Lovett,Karin Sheppard — Margaretta Nettles Award Photo by Gene Mahon
Kim and Bill Puder — Ms. MantucketPhoto by Kristina Tejada
Megan McCuntcheon & Trish Collette— Petticoat Row at Cambridge St.
Photo by Gene Mahon
Billy & Jesse Voss — Haiti BenefitPhoto by Gene Mahon
Bobbette Reid — Haiti BenefitPhoto by Gene Mahon
Ed Gillum & Sara Horne — New School Harvest BashPhoto by Gene Mahon
Sally Kay Bates & Brooks Hall— New School Harvest Bash Photo by Gene Mahon
Kim Barkow rides the bull — Lighthouse School HoedownPhoto by Gene Mahon
Janis Carreiro, Barbara Kelleher, Lauren Roncetti — Lighthouse School Hoedown Photo by Gene Mahon
Jay Russo, Joe Townsend & Chester Barrett — Ms. MantucketPhoto by Kristina Tejada
Susan Handy — Haiti BenefitPhoto by Gene Mahon
Christina Ciarmataro, Andy, Nina Piccolla, Margie Malone — Ms. Mantucket Photo by Kristina Tejada
N m
agazin
e|
36
Becky Becker & Jessica Gage— Petticoat Row at Cambridge St. Photo by Gene Mahon
Barbara Jenkins, Connie Mundy Shaw—UnValentine Party at Box
Photo by Gene Mahon
Audrey Sterk & Clay Twombly— UnValentine Party at Box Photo by Gene Mahon
Jean Baker — Turkey PlungePhoto by Gene Mahon
Eithne Yelle and daughter Sinead— Turkey Plunge Photo by Gene Mahon
Burt & Gail Johnson — Scallopers’ BallPhoto by Gene Mahon
Jeremy Slavitz, Julie Reinemo, Diane Cabral — NHA History Quiz Photo by Gene Mahon
Noel Berry & Paul Bruno — Scallopers’ BallPhoto by Gene Mahon
Deb & Bobby DeCosta — Scallopers’ BallPhoto by Gene Mahon
Jack Bulger & Susie Kraft — Turkey PlungePhoto by Gene Mahon
Andrew Vorce, Michael Kopko, Allen Reinhard — NHA History Quiz Photo by Gene Mahon
Erin Calhoun & Kevin Flynn — UnValentine Party at BoxPhoto by Gene Mahon
Pam Diem & Audrey Wagner — UnValentine Party at Box
Photo by Gene Mahon
Susan Beaumont, Karen Borchert, Linda McDonough — UnValentine Party at Box Photo by Gene Mahon
Move your mouse to click on Nantucketmagazine.net
& check out our Virtual magazinefrom anywhere, anytime!
Rob Benchley & Peter Brace — Scallopers’ BallPhoto by Gene Mahon
Winners Steve Sheppard, James Grieder, Harvey Young — NHA History Quiz Photo by Gene MahonJeanne Hicks, Kate Bayer , Nicole Bousquet Worden
— Petticoat Row at Cambridge St. Photo by Gene Mahon
Mark Donato, Judi & Greg Hill, Beth English— Turkey Plunge Photo by Gene Mahon
The Plunge! — Turkey PlungePhoto by Gene Mahon
Rhoda Weinman & Thea Kaizer — Scallopers’ BallPhoto by Gene Mahon
Dick Burns, Cristina Macchavelli Blank, Rick Kotalac— Scallopers’ Ball Photo by Gene Mahon
Michelle Starr, Bruce & Jeanne Miller — Scallopers’ BallPhoto by Gene Mahon
Susan Carey, Wendy Schmidt, Patty Roggeveen— Scallopers’ Ball Photo by Gene Mahon
John & Julie Jordan — UnValentine Party at BoxPhoto by Gene Mahon
well known in the US than in Europe.
The twinning of cities dates back to
836AD but it was after World War II that
this practice was rekindled. European
nations reached out to their former
adversaries as an act of peace and
reconciliation. The twinning of
Nantucket and Beaune is more recent
history. It was 2005, following the era of
Freedom Fries, and Denis reached out to
the mayor of Beaune to organize the
twinning of the two towns.
There are many similarities between
Beaune and Nantucket beyond the love
affair Nantucket restaurants enjoy with
Burgundy wines. Both draw upon a past
of prestige: Nantucket an economic
engine in the New World during its
whaling heyday and Beaune the capital
of political power when the Dukes of
Burgundy ruled from Flanders to the
Mediterranean. Both protect that past as
part of their cultures today and the
cobbled streets of Beaune call to mind
downtown Nantucket. It’s not difficult to
imagine that the vineyards surrounding
Beaune are like the waters that wrap
themselves around our island, and it is
these amazing, rolling vineyards that
have brought me here.
I stumble outside into the morning light
of this perfect spring day and there in
the courtyard is my old friend Alex
Gambal. I first met Alex in 1997 at the
first Nantucket Wine Festival. He had
just begun Maison Alex Gambal, which
today produces 60,000 bottles. He knows
I am here for the celebration of “Les
Grand Jours” the “Great Days,” a wine
festival dedicated to wine importers and
restaurateurs like myself and we plan to
meet later that day at one of the many
tastings. I am excited to see what I will
discover and bring back to my brother
Geoffrey, my partner in business, and to
the friends of our restaurant at Galley
Beach. But first things first: coffee and
croissant.
The rain is falling as I arrive in Beaune
and I remember something I heard once:
that the sense of smell holds our oldest
memories. I am on foot as I enter the historic
center of this village in the heart of the
Burgundy region of France. I breathe in,
and the aroma of this town is familiar.
It’s not unlike returning to Nantucket
after being away a long time; that salty
scent of sand and water lets me know
I am home. Here, too, it is the scent of
the earth, what the French call “terroir”,
that reminds me of the past. Perhaps a
past life recalled through the hypnosis
of the senses or maybe the jet lag is
catching up to me; at home it is 5am.
Next morning I wake up in Denis and
Susan Toner’s home; they are back on
Nantucket planning the 14th annual
Nantucket Wine Festival. It was Denis, the
President of the Festival, whose inspiration
it was to twin Nantucket and Beaune.
The concept of the “jumelage” from the
French word “jumeler” or "to twin" is less
“The sun, with all those planets revolving around it and dependent on it,
can still ripen a bunch of grapes as if it had nothing else in the universe to do”
- Galileo
Written by David Silva Images by Nathan Coe
| N
magazi
ne
38
A Tale of Two Festivals
39
N m
agazin
e|
Count Philippe Senard
Alex Gambal
N m
agazin
e|
41
My opening appointment is with Jean-Marie Fourrier, the wine
maker of Domaine Fourrier in Gevrey-Chambertin who, like
me, operates a family business. To
get there from Beaune I take the
Route des Grands Crus that crosses
through some of the best pinot noir
vineyards in the world. I pass
through Nuits-Saint-Georges,
Vougeot and Chambolle-Musigny
before arriving in Gevrey-
Chambertin and Domaine Fourrier.
It is a rare March day with the sun
shining, and Jean-Marie suggests we
taste his 2008s outside at the foot of
the vineyard. “The 2008 vintage was
difficult, it was a year that you gain
five years experience in” Jean-Marie
explains. “At first I hated the wine
and would wake up in the middle of
the night asking my wife, ‘How can
we sell this wine?’ But she told me
‘patience’ and she was right.” We taste the 2008 Gevrey-
Chambertin 1er cru Clos Saint Jacques and though it is still
very young, the potential for another
good Gevrey from Fourrier is in the
glass. Jean-Marie senses my surprise
and describes the vintage by saying.
“The pregnancy was difficult, the birth
painful, the child challenging, but finally
the child begins to grow up and we have
him off to school successfully.” As I
leave this idyllic spot heading back to
Vougeot, another comment of Jean-
Marie comes to mind. “Though the work
is difficult I am lucky to be working by
passion more than necessity.”
Driving south towards Beaune I arrive
at Château du Clos de Vougeot, once a
Cistercian monastery, built in the 12th
century. Alex is at this Grands Jours
event with about 50 other producers
pouring their Grand Crus. Alex’s story is
also one of passion. He left the world of
real estate to follow his dream of making wine in Burgundy and
after attending the viticulture school for adults in Beaune cre-
ated Maison Alex Gambal. Tasting his
Clos de Vougeot Grand Cru 2008, I am
again struck by the fact that even in a
difficult year passionate men can make
good wine. I mention to Alex how nice
it is to be able to sample all of these
Grand Crus and he says. “Nantucket
may drink more Grand Cru wine from
Burgundy per capita than anywhere
else in the US.”
It is the next day and finally lunch at
Caves Madeleine, a restaurant that is
also a wine retail store, and very popular.
I sit down at a long communal table
and order a basic glass of white,
Bourgogne-Chardonnay Les Perrières
2006 by P. Bize. The wine-savvy proprietor,
Laurent, pours me a taste and waits for
my approval. I nod my head enthusiastically as a wry smile
comes over his face. “This man next to you is Patrick Bize; it is
Patrick Bize
Nantucket have this experience in
common: a total stranger meets you at
a restaurant and soon it is as if you are
old friends.
Our final visit will be with Count
Philippe Senard in Aloxe-Corton. This
family was appointed Papal Counts in
the 17th century. Philippe is very down-
to-earth as he shows us to a little table
in his kitchen overlooking the vineyards.
He opens a
2007 Corton
Bressandes
Grand Cru
followed by
a 2003 and,
finally a
2002 and we
are all well-
sated as
Philippe begins to reminisce about
Nantucket. He likes the familiar feel of
the cobblestone streets but most of all
his wine” Patrick, who is sitting to my
right on a long bench smiles and says
“Do you like?” Of course the answer
is “Yes!” After showing off pictures of
children, an activity as common in
France as it is in the US, I am invited
back to their house. Beaune and
he loves the people. “Everyone is so
relaxed and it’s so easy to meet people
that total strangers can quickly become
good friends, it’s like home.” It is in these
last moments, around the kitchen table,
in this tiny town in France that I realize
that home is less about place than it is
about a shared experience. Perhaps the
twinning of Beaune and Nantucket was
not just the inspired desire of like minds
but also an inevitability of fate.
David with Denis Toner
CLAIRE MURRAY®
Celebrate Spring in full bloom, at our brand new location!NANTUCKET • 16 FEDERAL STREET • 508-228-1913
w w w . c l a i r e m u r r a y . c o m
HAND-HOOKED RUGS • HOME ACCESSORIES • DINNERWARE • TABLETOP • GIFTS
43
N m
agazin
e|
Here comes the sun! Bikini by Eres Paris available at
Erica Wilson25 Main Street . (508) 228-9881 You’ll be hitting it like the Golden Bear.
Nike Sasquatch driver available atMiacomet Golf Club Pro Shop
12 W. Miacomet Rd . (508) 325-0333
…Bring May FlowersBeautiful custom arrangements
available at Flowers on Chestnut
1 Chestnut Street . (508) 228-6007
April Showers…Pick up a pair of these Classic HunterRain Boots at a Nantucket classic –
The Nobby Shop
17 Main Street . (508) 228-1030
They’ll call you mellow yellow. Take a leisurely ride on the Schwinn
Jenny Beach Cruiser.Island Bike Co.
25 Old South Road . (508) 228-4070
Be linked into Spring. Citrine flower cufflinks by
Seaman Schepps. Available at Seaman Schepps
47 Main Street . (508) 325-5806
What’s yellow on the inside and“green” all around? Mini ‘s first
Electric Model, the Mini E.Currently in Field Trials, visit
mini.com to learn more about it.
Be fashionably on time.Glycine Lagunare watch at
Trinity Collection50 Main Street . (508) 228-7557
‘ S t y l eN
Having Butter Fingers can be a good thing.Vegan and Formaldehyde, Toluene, and DBP free
Nail Lacquers by Butter London available atBeauty by the Sea
29 Centre Street . (508) 228-1771
b y K a t e C o e
| N
magazi
ne
44
Buzz around town on the Vespa LX 50. Available at
Herb Chambers Vespa of Boston22 Brighton Avenue Allston, MA
(617) 254-1601
Don’t fight the law-follow it in style. Eley Kishimoto for Ruby Paris PavillonHelmet available at boutiqueruby.com
Little Miss Sunshine.
Blouse by Tucker available at
Legends
12 Main Street . (508) 228-7818
Those nasty water rings will ‘Bee’ a thingof the past. John Derian decoupage
coasters (sets of 4) available at Trillium
15 Washington Street . (508) 228-4450or visit www.johnderian.com
We really wish they passed these out at the bank.
“Lemon Lolly” by Robert W. Stark III. Visit http://robertwarbrickstark.com
or visit the gallery at 5 Old North Wharf . (508) 228-3809
You’ll be walking on sunshine inthese satin and cork sandals byStella McCartney. Available at
Gypsy
20 Federal Street . (508) 228-4404
SAY “YELLOW” TO SPRING!
Everybody go paddle, paddle ACK.Available at
www.jimmylewis.com or forrentals,lessons and tours contact
Nantucket Surfari (508) 228-1235
Perfect for Sunset Cocktails on the beach.Veuve Cliquot available at
Current Vintage Nantucket4 Easy Street . (508) 228-5073
Another way to enjoy Veuve and sunsets – The Galley Beach is hosting
a dinner on Friday May 21st to celebrate200 years of Veuve Cliquot. Visit
www.nantucketwinefestival.com to get more information on this and many other great events happening during the 14th Annual Nantucket
Wine Festival, May 19-23.
45
N m
agazin
e|
in
| N
magazi
ne
46
Written and photographed by Terry Pommett
One of the most rarified events of the Nantucket Wine Festival
is the “Great Wines in Great Houses” program, where wine-makers
pour vertical tastings and often present rare bottles from
some of the world’s great vineyards. These events feature
foods artfully paired with specific wines to a small gathering
of fortunate guests.
One of the most colorful and well-known celebrity chefs to
participate in the wine festival this year is Boston’s own Lydia
Shire, chef/owner of Locke-Ober, Scampo and Blue Sky in York
Beach, Maine. Shire has been a culinary icon in America for
more than four decades. She got her first chef responsibility at
Maison Robert in Boston, where she became good friends with
------
Julia Child, a frequent diner and the biggest influence on
her cuisine. “Julia called me just before she died and asked if
I would go to London with her on the QE2 to eat oysters at -
Harrods and drink Sancerre. What do you say to Julia Child?
She lived life right up to the end.”
Shire has made two trips to Nantucket for the Wine Festival,
most recently in 2009, where she cooked at the 1823 Starbuck-
built home of Mark and Joyce Goldweitz. Shire and Joyce Goldweitz
have been friends for 25 years. They also have an investor
relationship in Locke-Obers. The Goldweitz connection is not
Shires only tie to the island, however. “My grandfather, Rufus
Coffin, was born on Nantucket and I’m a distant relative of
IN CREATING MY BUTTERS, IHAVE TRIED TO ELIMINATE ASMUCH OF YOUR “PREP” WORKAS POSSIBLE TOWARDS THE
SUCCESS OF YOUR COOKING.
CRANBERRY SUZETTE
TARRAGON TREAT
HERBAL GARLIC
DILL DELIGHT
Spread on grilled meat,poultry, seafood, vegetablesor fruit. Add to egg dishes,
soups, pasta or in saucesafter deglazing your pan.
Available at:Bartlett’s Farm, NantucketSeafoods, Sayle’s Seafood,
The Sconset Market
www.nantucketbuttercompany.com
Questions/Suggestions:Inez Hutton 508-228-1776
All Organic
47
N m
agazin
e|
Joyce and Mark GoldweitzGoldweitz’ home
kitchen can be run. While there was
plenty of good-natured banter going on,
especially between mother and son,
the scene was one of mild-mannered
expediency. Says Shire, “The one way
I’ve always taught cooks is by using the
phrase, ‘If we do it like this, it will come
out like that.’ If I said, ‘Do it like that’, it
could be embarrassing or confrontational.
I try hard to make it a team effort. I’m
not aggressive. Have I ever screamed?
Absolutely, but not often.”
The centerpiece of the evening was the
main course, butter poached lobster with
gold leaf and puffed tangerine soufflé. Shire,
who has yet to write a cookbook, was happy
Maria Mitchell. I still have some of her
silverware.” For Shire’s festival dinner,
Goldweitz teamed with Jim Finkle, a
private wine collector and connoisseur. The
selections were Maison Louis Jadot Le
Montrachet 2001, an imperial (eight bottles)
of 1998 Chateau Haut Brion, 1999 Brunello
di Montalcino Tenementi Angelini ‘Val di
Suga’ with Chateau de Malle Sauterne 2005
served with dessert. Shire explains, “I
was told what wines they wanted to serve
and then I made food that fit the wine. I
created the menu especially for that
night.”
Accompanying Shire on her Nantucket
return was her son, Alex Pineda, a budding
chef who has been cooking since seven
years of age and who has worked behind
the line at all of his mother’s establishments.
“My first job was at Biba where I created
my first three dishes when I was ten.
I learn the most when I cook with her.
She introduced me to great French food
on my first trip to France when I was
nine. Every night I ordered foie gras and
epoisses cheese, my favorites. Mom
always pushes me to try new things and
take in as much culinary schooling as I
can while I’m young. After culinary
school, I want to
go to Le Cordon Bleu and then study in
Italy before I work again in the states”
Watching Shire at work is a demonstration
on how civilized and artful a gourmet
to divulge the process behind her creation.
“I cook the lobsters in the shell for 3
minutes, basically undercooked, then
shoot them in water, take the meat out
and lay it on a cookie sheet. Reduce a
bottle of dessert wine of sauterne and
whisk in whole butter, then pour it over
the lobster and leave for a couple of
hours. Barely heat it up and it will be
sweet, tender and buttery, very
uncomplicated. I make a lobster sauce
with the reduction of the lobster bodies.
In the bottom of the soufflé dish I add
the sauce, parmesan cheese, crab meat
with the tangerine soufflé on top.
Garnish for the whole dish was tangerine
gremolada. It consists on finely chopped
parsley, a slight bit of raw garlic, rind of
tangerine and lemon, mixed together
and sprinkled over everything.”
Assisting Shire and her son in the
kitchen was Tim Quinn, executive chef
at Old Sturbridge Village, and Judy
McKenna, pastry chef extraordinaire.
“The result was a hit,” Shire smiles,
“I like to gussy things up a little.
I thought the gold leaf would be festive.
It’s nothing more than what people have
in their mouths, so it’s edible.”
For the privileged few, Shire once again
lived up to her goal in cooking. Shire
states, “My style might be a bit ballsy,
but I just want my food to be excellent.”
| N
magazi
ne
48
Mark Goldweitz and Lydia Shire
Lydia Shire
Chef Tim Quinn
New Shop in Town5 Washington Street
stylish, fun and affordablefashion and gifts
Kids * Teens * Ladies
spring & summer wardrobe staplesdenim leggingsgreat tshirts
everyday dressesyoga pantsswimwear
jewelryscout bags
& more arriving all the time
Shop tottieBEAN for yourself,your child or for the perfect gift
49
N m
agazin
e|
N Mag: And what was it about Nantucket that drew you to the
island?
BR: Just how special it was as a place. You can live in Boston,
which is not that far away, but you go to Nantucket and it’s
like being somewhere totally different, and a weekend’s vacation
felt like a week’s vacation, which is very, very hard to do.
N Mag: You retired from Fidelity after twenty-five years and took
a year off. You then took over the helm of Putnam, one of the
nation’s most troubled mutual funds during what is arguably
the most difficult financial market in a generation. What on
earth were you thinking?
BR: I left Fidelity at the time because I’d been there 23-plus
years and had gotten as far as I could get and I wanted to
take some time off and reassess what I wanted to do for the
rest of my career. Putnam was a company that I’ve known
for over two decades. I knew the issues they faced, which
I thought were very fixable.
N Mag: Looking back, are you happy with what you did?
BR: I couldn’t be happier. During the year off, many things
were presented to me and none of them felt quite right. The
Putnam one felt right because it played on all those skills
that I’d picked up from being in the business for almost 30
years and certainly from having run Fidelity from 2000-2007.
I thought by getting together the right people, and changing
Bob Reynolds
President and CFO of PutnamInvestments, one of the nation’s oldest mutual funds.
Bob and his family live in the Boston area and have been summer residents on Nantucketfor the past fifteen years.
. . . . . .
| N
magazi
ne
50
Courtesy of FayFoto/Boston
the whole compensation system for
Putnam, we had a great chance to really
build something special.
N Mag: Barron’s recently recognized
Putnam for its performance which is a real
testimony to the fact that you have had a
major impact in a short period of time.
Can you articulate what makes your
approach to business so effective?
BR: It comes down to making sure you
have the right people. I think when you
go into a new situation, you need to
spend a short period of time learning the
strengths of that organization and the
weaknesses and you clear the path for
the strengths and really go attack the
weaknesses. That’s why we hired eight
new fund managers on the equity side.
We left those who were doing a great job,
and changed the compensation for the
whole firm to make it totally merit-based,
a true meritocracy.
N Mag: Let’s talk about the economy for a
minute. If America were a company, would
you buy it?
BR: Yes, I would. Again, I think knowing
what its strengths and weaknesses
are is important, but I would definitely
buy America.
N Mag: Twenty years from now, where
do you see this country in the world’s
economic pecking order?
BR: I think we’ll still be at the top. We
have so much going for us in intellectual
capital and in technology. A lot of what
the future is going to be about is what
America is all about. So I feel very, very
confident that we will maintain our
position as a dominant economic force.
N Mag: Do you think there are challenges
on our plate?
BR: Yes. We have to get our spending
house in order. A lot of it has to do with
entitlement programs, which, something
like Social Security is a very fixable
program, but it takes a lot of political
will. The health care issue as it relates
to cost and its effect on this country
also hasn’t been addressed. But also
there are opportunities. Corporate
America has never been in better shape
than it is today. We look for 2011 for
U.S. corporations to have record
earnings—the best they’ve ever had.
And that has to do with managing the
balance sheet. They have very little
leverage and they’re in great positions
to really be successful.
N Mag: When you look on a micro level,
Nantucket, as do many parts of the
country, has unacceptably high
unemployment. What do you see on
the horizon that’s going to create enough
job growth to reverse this situation?
BR: Historically, in the last seven recessions,
unemployment has always lagged
behind a turnaround in the economy,
so that’s to be expected. I do think that
the businesses, as well as people, depend
upon certainty of the environment to
make business decisions and since the
downturn, there hasn’t been the type of
certainty that you’d like to see. Once
that’s done, I think you’ll see people
starting to hire more and make capital
improvements in their business.
N Mag: What do you say to the college
graduate who is unable to find work as
they get out of college into the job market?
BR: I graduated from college in 1974 which
was a big down period due to real estate
back then but there were a lot of challenges
that the country faced. I think the key is to
be persistent, talk to as many people as
appropriate and just network. A lot of
times the first job is not the perfect job, but
everyone has to start somewhere and the
average American stays in their first job
less than two years.
N Mag: If you were to give President
Obama a single piece of economic advice,
what would it be?
BR: Focus. The agenda is much too
broad. Focus on one or two things, and
the economy should be on top of the list.
N Mag: And if you were to give our
readers a single piece of economic advice,
what would it be?
BR: Be optimistic. We live in a great
country. American businesses are doing
well. Yes, we have challenges but we’ve
always had challenges and we’ve always
made it through—always in better shape
than when we went in and I think this
time will be the same.
N Mag: Thank you for your time and
your sage advice.
: what’s the dish?ep
icur
ean
Thursday in the dining room and all
week at the bar. Come summer, Seasons
will feature produce grown exclusively
for the restaurant from small local farmers.
The wines-by-the-glass list has been
significantly enlarged, with many lower-
and higher-priced selections. American
Seasons chef and co-owner Michael
LaScala was once again nominated for
the James Beard Award for Best Chef-
Northeast in March, 2010.
what’sthedish?The restaurant scene has for the past
few years been very fluid, with new
restaurants opening and old favorites
closing each year. The field has at least
for now stabilized, with no new places
nor new owners. We surveyed restaurant
owners to find out what’s new this year,
and this is what we found.
American SeasonsWith newly updated wall murals by
Kevin Paulson, American Seasons spring
menu offers Nantucket raised lamb and
new items on their small plate (lower
priced) menu, available Sunday through
The ChanticleerLunch and Dinner
508.257.4499
The field has at least for now stabilized, with
no new places nor new owners. The wines-by-
the-glass list hasbeen significantly
enlarged, with many lower-
and higher-pricedselections.
| N
magazi
ne
52
Written by Gene Mahon
Oran MorAt Oran Mor, dinner prices are lower this
year with an all-new small-plate bar
menu. Amanda DiLorenso is the full
time bartender, with Heather Freeman
filling in on Amanda's days off. In the
restaurant, you'll notice that the tablecloths
have been removed to show off the
Vermont beechwood tables.
The PearlThe Pearl opens for a short stint on
Daffodil Weekend, then closes until May
19 when it opens for the season. Liam
Mackey has returned as the chef de cuisine.
Topper’sTopper’s at The Wauwinet will open on
Tuesday, May 18. For the first time, the
Topper’s a la carte breakfast will available
to all, not only to hotel guests. New too
will be casual deck dining with live
music, a new menu, and access to the
lawn for drinks and sunsets.
what’s the dish? : epicurean
Boarding HouseThe Boarding House menu will include
dishes inspired by Chef de Cuisine Erin
Zircher’s trip to Sicily this winter. The
bartending team of Tom Heiser, Tom
Crawford, and Bill Farley is back for
another season.
Corazon del MarCorazon del Mar will open for the season,
quite appropriately, with their Cinco de
Mayo party. The menu will include new
items inspired by the city markets, street
vendors, and restaurants of Guadalajara
and Tequila, where owners Seth and
Angela Raynor and manager Jane
Stoddard travelled this winter. Holly
Finigan, at LoLa 41 last season, will now
be the head bartender, with Kristen
Kellogg spelling Holly a few nights a
week. Corazon will be open for lunch,
dinner, and also take-out through the
side (old Dough Hook) door.
DuneDune owner Michael Getter, previously
the chef/owner at American Seasons, is
now firmly ensconced in the kitchen as
Executive Chef. The menu changes every
6 to 8 weeks, always with nightly specials.
Look for the patio bar opening on
Memorial Day Weekend. Anna Worgess,
formerly at Fifty-Six Union, will share
bartending responsibilities with Amanda
Morgan. Dune is now open year-round.
Don’t forget the Nantucket Wine Festival
from May 19-23, 2010, considered by
many to be the best in the country. This
year the Festival celebrates and honors
Ming Tsai as Luminary of the Year. Ming
is the James Beard Award-winning
chef/owner of Blue Ginger in Wellesley, MA,
and Emmy-nominated for his television
show Simply Ming. Ming will receive the
award, the Gifford Cup, at the Auction
Dinner on Saturday, May 22.
For the first time, the Topper’s
a la carte breakfastwill available
to all, not only to hotel guests.
by Todd English
17 Ocean Avenue
Siasconset
JJoorrddaann VViinneeyyaarrdd WWiinnee DDiinnnneerrwwiitthh CChheeff TToodddd EEnngglliisshhSSaattuurrddaayy,, MMaayy 2222,, 77::3300ppmm
Reservations: 508-257-9976www.thesummerhouse.com 53
N m
agazin
e|
"Hey this is the Chef John calling, we need a
cab right away, as soon as possible please!".
I happened to be sitting at the car ferry and
was available to take the call. "On my way,
see you in two minutes" I replied. Five minutes
later I manage to break through the heavy
August boat traffic. Two guys in chef coats
run out, one of them is helped into the cab,
the other gives me fifty bucks and says:
"Emergency room please!"
I look back and see that the cook has severed
two fingers and is bleeding terribly into a
kitchen rag. We were at the hospital in less
than ten minutes. If it’s not a life-threatening
situation, a ride in the ‘cabulance’ is always
cheaper than the ambulance.
I don't usually mind picking up drunks.
As I see it, it’s one less drunk driver on the
road to worry about. But sometimes I should
be more worried about my own safety in the
taxi. I remember one night an intoxicated
300+lb male was shoved into my cab with an
address written on a cocktail napkin and
twenty dollar bills in his front shirt pocket.
It was during halftime of the Super Bowl and
there was no use trying to convince my
passenger's buddies to come along for the
ride. I thought the man was rather quiet on
the trip until I realized he had completely
passed out, his money scattered all over the
cab. "Sir, we are here!" No response. I tried
yelling louder, shaking his arm. All I got was
a grunt. This situation is rarely a problem
for my co-workers, but I am one third
this guy's size and weight. I didn't have a
choice though, he needed to get out and I
needed to move on. Rolling his body toward
the door I got him in a half-standing/half-
leaning position. It was useless though, he slid
sideways, I tried to keep him from falling and
being crushed under his beer gut. It took about
10 minutes for me to slide out from under this
tank-of-a-passenger. Cursing his friends,
I picked up the money for the fare, put the rest in
his pocket and drove off all hot and bothered.
People often forget their umbrellas,
sunglasses, books and other miscellaneous
personal belongings, but on this one occasion,
a family left something unthinkable in my cab.
It was your typical crazy hot and humid August
afternoon. The family I picked up consisted of
three kids, one baby, two dogs and a dozen or
so suitcases. The dad systematically removed
the bags while the mom was talking on her
cell phone trying to rally energized kids into
the house. With a screaming baby in his arms,
the father paid the fare and I was free to
drive away from the circus. In my own driving
world now, I was singing along to some Tom
Petty song on the radio. "Peek-a-boo!" And a
voice screeched out in the back seat.
I jumped a foot off the seat, I swear. The
three-year-old boy had decided to play hide
and seek and didn't realize that taxicabs are
off-limits to such games! I returned the child
and the grateful parents gave me some extra
cash for my troubles.
Joe* was a regular passenger of mine
I’m driving him home when we see something
white and red running in circles in the road.
We pull over and Joe looks at me and says
"Feel like saving a bird?"
The seagull starts darting all over the road.
Cars driving by start honking at us, pointing
and laughing. "What? You guys can't afford a
turkey this year?" After a bit of a struggle I’m
glad to say we carefully cornered the poor
thing and drove it to the MSPCA.
Joe and I always
have a laugh about
that day. Weeks later
Joe told me that
he had called the vet
and the bird was a
survivor, probably
back at the dump
telling his ‘gull
friends’ the story!
*All stories are true but names and places have been changed.
TAXIC O N F E S S I O N S O F A
N A N T U C K E T D R I V E R
| N
magazi
ne
54
"Yes hi, I'm afraid I left my three-year-old in the back of your cab?"
................................... ......................................................................
N MagazineADVERTISING DIRECTORY
21 Federal 52
A Private Concierge 19
Alpha Flying/PlaneSense 56
Boarding House 14
Cape Air 55
Carolyn Thayer Interiors 43
Carpets of Cape Cod 31
Chanticleer, The 52
Christopher Oberg Environmental Design 4
Claire Murray 43
Corazon del Mar 14
Current Vintage 31
Dune 53
Epernay 52
Figs at 29 Fair 52
First Republic Bank 20
Galley Beach 25
Geronimo's 26
Mount Vernon Company 27
Great Point Properties 14
Heidi Weddendorf 41
Hy-Line Cruises 49
Island Airlines 15
Islander, The 55
Kathleen Hay Designs 7
Legends 5
Limousine of Cape Cod 43
Little Miss Drama 47
Matthew Sapera Fine Homes 8
Maury People 2
Nantucket Butter Company 47
Nantucket Comedy Festival 30
Nantucket Gift Basket 50
Nantucket Restaurant Week 49
Nantucket Water Gardens 43
New Seabury 3
NISDA 26
Nobby Shop 41
NPR Cape & Islands 12
Pearl, The 14
Pi Pizzeria 53
Plum TV 4
Posh 5
Sconset Flair 26
Stonewood Products 8
Summer House, The 53
Susan Warner Catering 50
Tottie Bean 49
Windmill Auto Rental 49
Zero Main 19
55
N m
agazin
e|
.