The Eben Tide served at l’étoile is Richard Very’s fresher version of a gin and tonic, named for Vineyarder Eben Armer, a stone mason who comes into the restaurant each week to enjoy the surf-and-turf house specialty, along with his namesake cocktail.
Richard Very
Richard Very picks lavender from Island musician Mike Benjamin’s yard to give his lemonade some local flavor.
Richard Very
In this sangria recipe by Catherine Walthers, the summer fruit is tossed with some sugar in advance to draw out the juices that make this drink so flavorful.
Catherine Walthers
It’s easy to increase this pretty dish to serve a crowd – just add more vegetables.
Catherine Walthers
The eggs, imported Parmesan reggiano, and a bit of pasta water create a luscious, creamy sauce.
Catherine Walthers
The salmon and asparagus are roasted on the same sheet pan to make an easy weeknight meal or casual dinner with friends during asparagus season.
Catherine Walthers
Whether it’s jam or tomatoes you want to can, you can easily learn the basics. Then perfect your skills with our recipes for hot peach chutney, green-chili salsa, and berry syrup.
Catherine Walthers
Despite the fact that this drink has a devout Island following of brewers and consumers, many of the uninitiated remain too wary to ask for a taste.
Rachel Schubert
