Kitchen Porch - Martha's Vineyard - locally inspired, seasonally influenced, thoughtfully sourced
Culinary Experiences
We made it through the blustery 4th of July and it is now indeed Summer.

Now is a good time to slow down and do exactly what you want; whether it is reading  a long thought-of novel on the beach or firing up the grill enjoying Basil Lemonade Gimlets

Produce off the farms are finally abundant and the fishing report reads: 
The squid have all but left.

Striper is still hit or miss, although this past week, Monday was one of the best days we've seen in a few years for Menemsha fishermen. Day boat sea scallops, not so prevalent - yellow fin tuna is available - oysters from Chilmark Oyster Farm and from Katama -"Spearpoints”.

It is so much fun creating menus and “catching” the freshest available for dinner.  A perfect accompaniment to your Summer meal?  Our Carrot, Beet & Fennel Salad will surely please.  And today is the first day of Morning Glory corn - Hallelujah!

Don't miss our Gluten-Free Line at the Farmer’s Market - it's killer! We have Zucchini Bread and Popovers (and of course we still have our GLUTEN FULL popovers!).

Kitchen Porch is once again planning for our annual Heritage Pork and Harvest celebrations! We are starting to make plans for Swine & Dine - set for Halloween weekend - a series of events designed to honor and enjoy heritage breed pigs. Join us for our Local Smoke Out, Farm Tours, and Heritage Pork Grand Gala. For the more serious chefs we also offer Porks & Knives, a 4-day intensive workshop that focuses on the slaughter and preparation of our pigs. I will be joined in teaching the classes and events by Chef Nathan Gould of The Harbor View Hotel, and Master Butcher Kari Underly. Kari is a James Beard Nominated Author of "The Art of Beef Cutting", and hails from Chicago (my hometown!).

A little about our pigs - because they truly are OUR pigs. Every year we drive out to a friend’s farm in Western Mass to pick up four Large Black Berkshire and Tamworth mix piglets - they are two months old now. They are being raised on organic grain and Kitchen Porch scraps (so you know they're living the sweet life.) These pigs, hailing from Great Barrington, MA, will be respectfully featured on our plates during the Swine & Dine weekend. We hope you will join us for some or all of the festivities!

  Photo Credit: (happy pigs) Timothy Young
Jan Buhrman
Kitchen Porch

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