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Catherine Walthers

On the Menu

The real croissant

Catherine Walthers -
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...
Chef Profiles

Live from World Central Kitchen

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

When the kitchen fits

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

Cooke House and Legacy Gardens

Catherine Walthers -
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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