This week on Moveable Feast with Relish we’re headed to Martha’s Vineyard to experience a unique slice of life in a fishing village on this quaint New England island. Joining host Alex Thompoulos are two of the island’s favorite chefs, James Beard-award winner Chris Fischer, and Michelin star Chef Daniel Eddy. Field trips include a stop at Cottage City Oysters to source some incredibly sweet-briny oysters grown in the deep cold ocean waters. Then it’s off to the legendary Larsen’s Fish Market, where we’ll select fish from the freshest catch of the day. Then it’s time to harvest vegetables and cook up a succulent seafood feast at North Tabor Farm in their custom-made wood-fired oven. On the menu is: Pickled Oyster and Bluefish Paté Canapes; Wood-Fired Fish of the Day; and Potato & Fennel Gratin with Green Tomato and Cilantro Vinaigrette.
Martha’s Vineyard, North Tabor Farm (811)
Recipes from this episode
Chef Daniel Eddy uses fresh caught fluke for this dish, but we have substituted sole filets which are more readily available. The results are still juicy and packed with flavor.
Marinating the fennel for this salad tenderizes it and mellow the flavor slightly. Paired with fresh greens, farm-fresh eggs, and a bright vinaigrette, the salad is simple, yet full of flavor.
This vegan gratin uses pureed vegetables instead of cream to yield a healthier, yet flavorful and creamy dish.