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

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

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 MVKrug & Ryan and Hob Knob Inn.

Our Contestants

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

The Winners

Grand Prize

Everett Whiting – “Venison Threeway”

Venison Faggots:

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

LWFC Martha's Vineyard Grand Prize Everett Whiting - “Venison Threeway”

1st Runner Up

Tyler Gibson – “Duck 3 Ways”

1st Runner Up Tyler Gibson - “Duck 3 Ways”

Best Effort

Dan Athearn – “Far East Island Mackerel; Wild Concord Cosmo”

Best Effort Dan Athearn - “Far East Island Mackerel; Wild Concord Cosmo”

Wildest Ingredient

Julie Kane and Gus Hoy – “Vegetable Medley with Fried Eel”

Wildest Ingredient 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”

Best Use of Local Ingredient Mac Schilcher - “Duo of Blue Crab with a Colonial Style Imperial Stout”

Best Story

Heather, Joseph, Lucia and Koko Capece

“Deer Family” – Island venison, autumn olive, wild island mushrooms

Best Story Heather, Joseph, Lucia and Koko Capece “Deer Family” - Island venison, autumn olive, wild island mushrooms

Caroline Johnstone Award

 Shane Laderoute -‘Duck Jagershnitzel’ with stinging nettle & wild bolete mushroom.
Caroline Johnstone Award by Shane Laderoute ‘Duck Jagershnitzel’ with stinging nettle & wild bolete mushroom.

Best from the Water

John Thurgood – “Tasting a Vineyard Estuary” Kelp, Scup collar

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 from the Land ‘Foragers Pasta’ by Sarah Thurgood.

Best on the Wing

Robert French – “Stuffed Teal”

Confit legs and wild mushrooms

Best on the Wing Robert French - “Stuffed Teal” Confit legs and wild mushrooms

Best Dessert

Michelle Manfredi – “Waltzing Mathilda Sorbet”

Best Dessert Michelle Manfredi - “Waltzing Mathilda Sorbet”

Best Drink

Nina Gordon – Kombucha float with homemade ice cream

Best Drink Nina Gordon - Kombucha float with homemade ice cream

Platter Palooza

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

Platter Palooza -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

Junior Best Effort: #J19 Eli Aronie Foraged Acorn Flour Crusted Chappy Venison; foraged honey mushrooms & dandelion chimichurri

Big Thanks to our photographer Lucian Nastasi