Celebrating Sustainable Nantucket
At the beginning of the Nantucket fundraiser season, before the “fatigue of events” kicks in for those who attend, is the Farm Fresh Feast hosted by Sustainable Nantucket. Held under the stars on the Vernon Street farm collective, the island celebrates its local farmers and the incredible produce they provide. This is where the team and I behind Nantucket Catering Company find inspiration for the evening’s menu - directly from the farms, working with the freshest available ingredients.
The conceptualization of 2025’s menu began with the weekly texts of available produce we get from the farms – chilis, herbs, edible flowers, beautiful tomatoes, sweet corn, koginut squash, dragon beans and our personal favorite, badger flame beets. These beets, featured on the crudité platter, cut open to look like a sunset - each unique and delicious. We served them pickled and they brighten any plate they’re on.
With that, the crudité first course was approved, bringing up the question – how do we make raw vegetables different? Bring in the Nantucket Salts – smoked, spiced, dehydrated vinegar! Pickle some, marinate others, keep the rest in their raw perfect form, such as the topped carrots and French breakfast radish, leaves and all. Served with a curried labneh and an Urfa chili hummus, along with sourdough from Something Natural with strawberry basil whipped ricotta, tomato jam and burnt ramp butter, as well as local smoked bluefish pate. A perfect start to a meal dedicated to highlighting the stunning produce available to us on this little island we all love.
Flow into the second course – crispy skin Artic Char over a bean and corn succotash and wilted fennel and zucchini, finished with a sweet summer pea puree and tzatziki. A dish where the protein highlights the vegetables, a beautiful piece of fish taking a step back to let the produce shine. And shine it did – the pea puree smooth, sweet and tangy; the fennel and zucchini wilted down with corn stock, enhancing the beautiful fresh flavor throughout the dish; buttery corn and beans and creamy tzatziki adding a richness the dish was craving. A gorgeous plate as the sun set and the auction began, everyone excited to support a great, truly local cause.
Finally, dessert: farm strawberry panna cotta, a white chocolate truffle, and an orange semolina cookie, hitting all the notes needed to perfectly complete the meal.
The importance of supporting local farms is as prevalent as ever, and this event acts as a reminder of that. As a chef, it is a privilege to work directly with these farms. This event brings creativity from all over — a gathering of minds working together to celebrate summer, already excited for what summer 2026 will bring.
