Home Port Cookbook
Beloved Recipes from Martha's Vineyard
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100+ recipes, photos, and memories from a Martha's Vineyard landmark ¿The Home Port embodies summertime on Marthäs Vineyard. It¿s where it resides.¿ --James Taylor ¿Today, when I turn an eye inward, I see the Home Port hanging in the memory halls of my mind, welcoming, soothing, and filled with fun and light." --Judy Belushi Pisano ¿Now that Will has finally decided to share his many culinary secrets with the rest of the world, I not only look forward to kicking off the summer with an amazing dinner at the Home Port, but having a little piece of it with me all year long.¿ --Michael J. F...
100+ recipes, photos, and memories from a Martha's Vineyard landmark ¿The Home Port embodies summertime on Marthäs Vineyard. It¿s where it resides.¿ --James Taylor ¿Today, when I turn an eye inward, I see the Home Port hanging in the memory halls of my mind, welcoming, soothing, and filled with fun and light." --Judy Belushi Pisano ¿Now that Will has finally decided to share his many culinary secrets with the rest of the world, I not only look forward to kicking off the summer with an amazing dinner at the Home Port, but having a little piece of it with me all year long.¿ --Michael J. Fox ¿I can¿t help but smile when I think about the Home Port. To me, it¿s the very best of Vineyard hospitality, serving up the perfect summer meal to satisfy everyone¿s taste. You¿ll have to provide your own sunset and the briny ocean scent that whets my appetite every time I head to Menemsha, but this book will welcome you to the Holthams¿ table and let you feast with them as we have done for many happy years.¿ --Linda Fairstein ** A Marthäs Vineyard institution since 1931, the Home Port is the place to go locally for traditional New England¿style, fresh-off-the-boat seafood. In this book, former chef/owner Will Holtham shares stories and culinary secrets from his forty years at the helm. Among the more than 100 recipes are featured menu items such as the award-winning Quahog Chowder, Broiled Swordfish, Baked-Stuffed Lobster, and Key Lime Pie, along with seafood cooking techniques and tips on buying and preparing fish. Full-color food photos are complemented by restaurant ephemera from Will¿s private collection as well as charming watercolor illustrations by artist Susan Tobey White. Will Holtham has been a chef and restaurateur for more than forty years. He also owned the Square Rigger restaurant and legendary Bite Clam Shack, both on Marthäs Vineyard. He divides his time between Maine and South Carolina.
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