Catherine Walthers

The real croissant

Making croissants at the Grey Barn Dairy and Farm takes precision. Each batch of dough takes exactly 12,000 grams of flour, and is mixed...

Live from World Central Kitchen

In March, not long after Russia invaded Ukraine, came notice of a GoFundMe page being set up by Rachel Vaughn, a chef I first...

When the kitchen fits

On a seasonal Island known for revolving chefs, Andrew Burkill returns this year for his fifth season as head chef of the Chilmark Tavern,...

Cooke House and Legacy Gardens

With extra time in their hands, people headed out to their gardens in droves this spring. Many were thinking about growing food and herbs...

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