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by Thomas Dresser (Author), Joyce Dresser (Author), Marnely Murray (Foreword by)
Martha's Vineyard is known as a popular vacation destination with high profile visitors. Below the surface, however, bubbles a culinary melting pot.
Native Americans, Blacks, European settlers and Azoreans all contributed to the island's diverse culinary history. The Scottish Society still celebrates Robert Burns annually with a feast. Two towns have streets called Chicken Alley for the Portuguese families who raised chickens there, while native beach plums are used to create a delicious jelly that can be found across the island. Restaurants like Giordano's and the ArtCliff Diner have been in business for more than fifty years and are still putting out great dishes. Learn the back-story of the island's first--and only--commercial vineyard.
From codfish souffle to espirito santo soup, local authors Tom and Joyce Dresser share the ingredients, recipes and images of this flavorful island.
Author Biography
Growing up in central Massachusetts in the 1950s, neither of our families had occasion to dine out very often. Money was tight. Restaurants were few. In both the Dresser and Cournoyer households, the mother ran the kitchen, bought the groceries, and prepared the meal. Joyce's father had a vegetable garden. Tom's mother had a garden. No one brought an iPhone to the dinner table, nor was there a TV in the dining room. Joyce taught school on Martha's Vineyard; Tom taught at Fort Devens and then segued into nursing home administration. For more information, visit thomasdresser.com or e-mail us at thomasdresser@gmail.com or dresserjoycec@gmail.com.
