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http://www.maurypeople.com

http://www.newseaburystyle.com

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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.

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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.

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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

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A Toast to Spring

Bruce A. Percelay

N’Side this issueSpring 2010

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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

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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

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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.

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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

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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

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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

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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

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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

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hither Creek waterfront

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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!

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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

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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

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“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 SARAH@APRIVATECONCIERGE.COM

SARAH UHRAN

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“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

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at Hither Creek House

Vegetarian Inspiration

‘TertainN

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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.

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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.

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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.

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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

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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.

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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.

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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.

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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

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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

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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

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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

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A Tale of Two Festivals

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Count Philippe Senard

Alex Gambal

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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

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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

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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.

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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

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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.”

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Mark Goldweitz and Lydia Shire

Lydia Shire

Chef Tim Quinn

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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.

. . . . . .

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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.

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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

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"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

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"Yes hi, I'm afraid I left my three-year-old in the back of your cab?"

................................... ......................................................................

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