The Local Wild Food Festival – Martha’s Vineyard 2018
Thank you Martha’s Vineyard!
Local Wild Food Martha’s Vineyard would like to thank everyone who braved some pretty frigid conditions on Sunday, to join and support this community festival.
We awoke to freezing sideways rain on the morning of the challenge and decided to push on “rain or shine”.
The brutal weather gods gave us a break just before opening and the best and core of the island community showed up to give it a go.
Temps plunged and fires were stoked.
Our judges retreated into the barn and the cooks zipped themselves into the bush kitchen.
As hardy New England locals defied the elements, the festival rolled on and gathered warmth and energy thanks to the positive attitude of the island locals.
We want to thank, from the bottom of our hearts, all the volunteers and supporters of this event.
Our Amazing Volunteers
The friends who show up every year to move equipment, decorate the site, set up infrastructure, carve pumpkins for the kids, greet contestants, answer questions, clear trash, host demonstrations, sell beer, share information and education, are our hero’s!!
You guys are absolutely amazing and imperative to making this happen.
Our sponsors have been campaigners to our cause for years.please support their businesses and let them know how special it is to have them support the community in this way.
Thank you all and special thanks to our gold supporters: Sullivan and Associates Architects, Greenroom Surf MV, Krug & Ryan and Hob Knob Inn.
We congratulate all who entered the challenge, applaud the winners for their work and salute the spectators who took on the Baltic conditions to support their fellow locals.
Thank you Martha’s Vineyard for all your bounty and spirit.
The biggest thank you to the hosts of the day the Farm Institute and The Trustees
Everett Whiting – “Venison Threeway”
Traditional British meatball made with venison steak and liver wrapped in venison cowl fat on a bed of wild watercress and hen of the woods gravy
Marinated seared venison heart on wild carrot top pesto and wild onions and carrots
Seared venison backstop with hen of the woods mushroom bi color bolete with white wine pan sauce and wild field sorrel
1st Runner Up
Tyler Gibson – “Duck 3 Ways”
Dan Athearn – “Far East Island Mackerel; Wild Concord Cosmo”
Julie Kane and Gus Hoy – “Vegetable Medley with Fried Eel”
Best Use of Local Ingredient
Mac Schilcher – “Duo of Blue Crab with a Colonial Style Imperial Stout”
Heather, Joseph, Lucia and Koko Capece
“Deer Family” – Island venison, autumn olive, wild island mushrooms
Caroline Johnstone Award
Best from the Water
John Thurgood – “Tasting a Vineyard Estuary” Kelp, Scup collar
Best from the Land
Sarah Thurgood – “Forager’s Pasta”
Grapes from Gayhead, pickled grape leaves
Best on the Wing
Robert French – “Stuffed Teal”
Confit legs and wild mushrooms
Michelle Manfredi – “Waltzing Mathilda Sorbet”
Nina Gordon – Kombucha float with homemade ice cream
Doug Werther – “Island Surf & Turf”
Island venison, homemade sea salt, local lobster reduction, Senge bay scallops, local sweet corn puree; foraged watercress, peptic, pickled sea beans, local apple salad; served on local burl wood platter
Junior Best Effort
Eli Aronie -Foraged Acorn Flour Crusted Chappy Venison; foraged honey mushrooms & dandelion chimichurri