Hot: Local & seasonal ingredients

This one has been hot for quite some time now. Eating local, and seasonal, is one of the best trends (in my humble opinion), because it supports local artisans and producers. “For us, this will include a lot more emphasis on preparing and serving what makes sense in the Northeast region of the US,” states Kiernan. “In other words, not serving or featuring tomatoes in February, but working with our late fall crops to feature the produce that has been stored up.”

“I’d like to see more slow foods and house-made charcuterie on 2018 menus,” mentions Richard Doucette, Executive Chef, Lighthouse Grill at Harbor View Hotel. “Fresh, local supplies are abundant here on Martha’s Vineyard and I feel it’s important to provide dishes that reflect the local community and environment. Making charcuterie in-house means we’re not depending on other entities to create the food we serve. It takes time, attention and traditional skills to execute.”