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N Magazine May 2011
Chairman and Publisher Bruce A. Percelay Creative Director Nathan Coe Copy Editor Robert Cocuzzo Art Director Paulette Chevalier Operations Consultant Adrian Wilkins Contributors Susan Bartkowiak Ryan Conlon Emily Dutra Orla Murphy-LaScola Ben Simons Denis Toner Photographers Jean Bernard Nadeau Nathan Coe Fifi Greenberg Gene Mahon Kit Noble Community Affairs Director Jeanette Garneau Advertising Director Fifi Greenberg
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©Copyright 2011 Nantucket Times. Nantucket Times (N Magazine) is published seven times annually from April through December. Reproduction of any part of this publication is prohibited without written permission from the publisher. Editorial submissions may be sent to Editor, Nantucket Times, 17 North Beach Street, Nantucket, MA 02554. We are not responsible for unsolicited editorial or graphic material. Office (508) 228-1515 or fax (508) 228-8012. Signature Printing and Consulting 800 West Cummings Park Suite 3025 Woburn
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4/1/11 5:33 PM
A Toast To
2414 BPG-Toppers NMag May_sp:592 Nan Rest Guide ad
SPRING After one of the snowiest winters in memory, the spring bloom is an especially welcomed relief. There is no better place to toast the new season than at the upcoming Nantucket Wine Festival of which
N Magazine is proud to have been named the official publication. Publisher â€” Bruce A. Percelay
You may also notice that creative director Nathan Coe and our design
team have developed a fresh, new logo that celebrates the nautical
THE LOBSTER BLOODY
heritage of the island. As an expression of our concern for the
As seen on the Today Show
environment, N Magazine has selected a new printer that is Forest Stewardship Council certified. This and all subsequent issues will be printed using soy ink. We are also excited to announce that each issue this year will feature a unique piece of history relating to the activities of the Nantucket Historical Association. NHA curator Ben Simons and executive director Bill Tramposch will be working closely with us to develop stories that shed more light on Nantucketâ€™s rich past and champion the
Introducing Chef Fredâ€™s culinary cocktails: Chips & Sauza, Carrot nâ€™ Gin*ger Martini, Guiness Mudslide Shake
NHAâ€™s exceptional work. Relative to the Wine Festival, Nathan Coe captures the effervescence of event founder, Denis Toner, on our cover. Nathan Coe also traveled
at the White elephant Breakfast â€˘ Lunch â€˘ Bar Menu â€˘ Dinner â€˘ Sunday Brunch
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across the country to visit with Madaket resident Joe Donelan, and photograph his boutique winery in Sonoma, Donelan Family Wines. Here on Nantucket, the master himself, Denis Toner, teaches us the proper techniques for tasting wine that will have you ready for The
Grand Tastings on May 21st and 22nd. Last on the food and wine front,
2 3 1 9
N presents the islandâ€™s newest Mediterranean bistro called Pazzo.
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Moving away from wine, N staff writer Susan Bartkowiak explores some of the islandâ€™s classic cars that will soon be rolling down Milestone for the Daffodil Festival. Covering another type
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of island celebration, Nâ€™s new copy editor Robert Cocuzzo writes a special feature on Kit Noble and his breathtaking new film
Nantucket by Nature. N Magazine is particularly pleased that this issue is the largest May edition we have produced in our nine-year history. We are grateful for your support and weâ€™re excited for the coming 2011 season. Cheers and salut!
THIS TH I S IIS S T H E P LLA ACE T TO O BE. Breakfast B reakfast LLunch unch C Cocktails ocktails D Dinner inner S Sunday unday B Brunch r unch
Free Fr ee parking parking at The The Wauwinet Wauwinet or or take our our complimentary complimentary one-hour one-hour w water ater taxi or or 20-minute 20-minute van ride, ride, both departing departing ffrom rom the W White hite Elephant. Elephant. Advance Advance reservations reseervations required. required. Water Water taxi schedule June 27 27-- September Septembe e r 11. 11. #&
&&%$& & &%$ & bb]^^S`a`SabOc`O\bQ][ ]^^S`a ` S a bOc `O\b Q ][
Bruce A. Percelay
May 2011 N’Side this issue 22
28 37 68
The Greatest Show on Earth
Gardener Emily Dutra talks flower boxes, accompanying a lovely photo spread of some of the island’s impressive boxed creations.
N gives you an exclusive sneak preview into Kit Noble’s much anticipated film Nantucket by Nature.
A Moving Experience
Donelan Family Wines
Madaket resident Joe Donelan takes N through his journey from being a casual wine connoisseur on Nantucket to owning one of California’s most acclaimed boutique wineries.
There goes the neighborhood! Literally. N explores the heavy lifting that goes into the moving of a house on Nantucket.
77 A Taste of History
Tasting with Toner
Just in time for this year’s Wine Fest, ‘professor of wine’ Denis Toner breaks down the often-mystifying process of tasting wine. Learn to sniff, swish and taste with the best of the best!
Master of ceremonies Denis Toner introduces us to this year’s featured region, Saint-Émilion and the wonderful world of Bordeaux wines.
82 Spring Makeover
Island Time Machines
You know spring is officially here when the parade of classic cars rolls down Milestone for the annual Daffodil celebration. Prepare to gaze at the splendor and character of these iconic beauties of yesteryear.
54 Eating Like Crazy
N checks out Pazzo, a new Mediterranean bistro brought to mid-island by the folks from Lola 41.
63 The American Dream is alive and well in the story of Bernard Chiu, a man who found his way to Nantucket in the most unlikely, yet inspiring of ways. N magazine
Gardener Caren Oberg Gomes gets a muchdeserved day of rest and relaxation with a restorative makeover from some of the island’s best stylists, spas and beauty services.
87 There’s Something Curious Going On at the NHA
The NHA unveils a new exhibition at The Whaling Museum that shows there is more to the island’s history than meets the eye.
Cover The Sweet Sound of Success
Denis Toner, founder and president of the Nantucket Wine Festival, appears on our spring cover in a photograph taken at Lola 41.
Dare to Pair
How do you beat the tastes of chocolate and wine? Put them together. N provides a guide to enjoying two of life’s palate pleasing delights.
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20 JRE_Nmag_spring11.indd 1
4/2/11 10:25 AM
news l tidbits l items of interest
The Changing of the Restaurants
Written by ORLA MURPHY-LASCOLA
This spring, Nantucket welcomes a number of new restaurants and bids
have transformed the space into a Mediterranean-styled bistro. Chef
farewell to many others. The following is a map to navigate the island’s
Robert Boslow’s menu celebrates this theme with delicious offerings
ever-changing food and drink scene. So please make sure your table is
from Spain, Italy, and North Africa.
set and napkin securely fastened, this might be a bumpy ride. On the cocktail front, mixologist Stu Boissonnault of Triple Eight Islanders are eager to check out Ventuno by Gabriel Frasca and
Distillery has been hard at work developing new products to shake
Amanda Lydon of Straight Wharf. Italian for “twenty-one,” Ventuno
things up at the island’s most popular bars. Start asking your bartenders
takes up residence in the former space of the venerable 21 Federal,
for the new Blueberry Mint, Ginger Honey, Hulxoc Coffee or the
which closed this winter after 25 years in operation. While making few
Pineapple Jalapeno vodkas.
changes to the building’s interior, the Straight Wharf restaurateurs will be offering a unique, localvore take on Italian fare.
For those looking to dine at home, Daily Breads (which closed late last fall) will reopen in April as Mark-Et Fine Foods & Bakery under
Also changing in town, the Jared Coffin House replaces the Harbor
the direction of Mark and Eithne Yelle. While keeping customer
Wok with Brick Bistro from Michael Sturgis. “We will be offering
favorites from Daily Breads, the Yelles will offer a larger range of
comfort food with a twist,” says the former owner of Cinco. From
gourmet prepared foods.
Daffodil to Stroll, Brick Bistro will be open for daily brunch, a petite late-afternoon menu, and dinner. Strugis plans to put an awning over
This year Nantucket also welcomes The Faraway Farm, a new, exciting
the patio and occasionally feature live jazz.
addition to the island’s already amazing roster of produce providers. The new venture is the combined effort of Nicole Dupont, Dylan Wallace,
Just down the way, Slip 14’s Jonas Baker has moved into the former
Claudia Butler, and Caleb Cressman. Dylan and Claudia will also reopen
space of Cambridge Street Victuals, introducing a new bistro called
Ambrosia, an organic chocolate and spice shop on Centre Street.
12 Degrees East. Along with an extensive raw bar, the bistro boasts plates of fresh seafood and proteins that span the compass. Baker has
In our small community, it is hard to say goodbye to any of our favorite
given the interior a fishing-inspired new look, complete with a keeper-
restaurants or stores, owners and staff. The next time you’re standing
size Striper on the wall and an antique compass in the dining room.
at the bar or sitting at the table of a former haunt, which now happens to be wearing a new hat, tip yours to the good times of the past and to
Heading out of town, the folks from Lola 41 have opened Pazzo in the
those still to come!
former location of Sfolgia. Lola’s Marco Coehlo and Kate Amodio
Written by FIFI GREENBERG
N Magazine’s famous cover dog Frasier (Fall 2008) won an award at this year’s Westminster Dog Show, the oldest and most prestigious canine contest in the country. The longhaired dachshund competed against 22 dogs of his breed and earned the coveted Award of Merit. Owner Rhoda Weinman hopes that next year Frasier will win Best of Breed, which would earn him in a spot in the final competition. And if Frasier continues to train, show well and win, this time next year we may be able to boast that our four-legged celebrity is Best in Show!
Photos by BRIAN PFEIFFER
The Greatest Show
ON EARTH Written by ROBERT COCUZZO
N magazine Photo by Nathan Coe
ew gaze at a stunning sunset and think, Hmm…this would be so much better in HD. Mother Nature puts on a show that’s hard to
match. From spectacular lightning displays to majestic surf to breathtaking starry nights, nature blows away 3-D, CGI and any other cinematic
special effect attempting to rival her beauty. That is unless Mother Nature is the film’s leading lady.
Kit Noble — photographer, triathlete, backpacker and lover of all things outdoors — was struck with this cinematic epiphany two years ago while at a cocktail party on Nantucket. Staring at a blank television screen, he saw a frame missing a painting. Noble turned to a friend, “What visuals belong on that screen?” Photo by Kit Noble
Nature was Noble’s answer. What began as a modest idea for a DVD has since blossomed into a
As is the case with most grassroots projects, Nantucket by Nature started
two-year project set to premiere on the silver screen this June at the
under manpower. Noble peddled around the island on his mountain
Nantucket Film Festival. Nantucket by Nature captures the beauty
bike, scouting locations and mapping out a shot list. With a series of
of the Grey Lady as she evolves over the course of a year. Shot from
GPS coordinates serving as a loose storyboard, he pitched the project
Noble’s veteran eye, the film reveals the island like never before.
to longtime friend Dan Toscano over dinner. By desert, Toscano was the film’s executive producer, providing Noble the financial backing and necessary equipment to start rolling. So began a strict routine of 4:00 am wakeups, hunting shots in the early morning light. As any Nantucket fisherman can attest, rising before sunrise everyday can be daunting. Earth covered in dew or frost, cold no matter the season, Noble crept out into the unwelcoming dawn day after day, determined to harvest that one shot that could make his film. He braved 40 mph winds, tracked reclusive wildlife, and often suffered the heartbreak of missing a shot. Incorporating time-lapse photography, Noble captured clouds careening through the sky, shadows dancing over the landscape, and the sun traveling on its solar cycle. He used slow motion to accentuate the drama of crashing waves and impending storm fronts. A steadying device allowed him to walk the camera over trails, and through fields of swaying grass and daisies. Noble’s acute eye for natural light and composition turned each frame into a mini masterpiece, enchanting viewers with its brilliant colors and unique vantage. With over a year’s worth of film in the can, the project turned to
Photo by Nathan Coe
editing. Noble enlisted the expertise of editor Christo Tsiaras to bring a storyline to the reels and reels of footage. Divided into twelve
thematic chapters devoid of chronology and narration, Nantucket by Nature is driven by an original score conducted by Jamie Howarth and performed by local musicians. “I insisted that they be Nantucket musicians,” says Noble. “I really wanted to keep it homegrown, and I felt that Nantucket musicians would connect to the visuals more than any other musicians could.”
24 Photo by Kit Noble
“It was never going to be a movie about town or lighthouses or people,” he says. “I really wanted to show people an area of the island that they’ve never seen before.”
Photo by Kit Noble
While few have seen the final product, the trailer alone prompts a common response: “That’s not Nantucket!” For Noble, there could be few better words of praise. “It was never going to be a movie about town or lighthouses or people,” he natural wonders, Kit Noble hopes to inspire others to wander off the beaten path and explore the great bounty of this island. In the meantime, they can enjoy Nantucket by Nature on the big screen at the Film Festival, and eventually on their home televisions at cocktail parties.
says. “I really wanted to show people an area of the island that they’ve never seen before.” Revealing Nantucket’s trove of
Pazzo - A Mediterranean Osteria
“When I welcome people into my restaurant, it’s as if I’m welcoming them into my home. I want them to feel like ‘I am here to forget about all my problems, and just have fun.’” For Reservatios: Call 508-325-4500 www.pazzonantucket.com Find us on Facebook!
Proprietor, Marco Coelho
‘ WINE IS A JOURNEY
NOT A DESTINATION’ — Joe Donelan
Written by ROBERT COCUZZO
Photography by NATHAN COE
“My life has always been the tag line on my bottle,” says Joe Donelan. “Wine is a journey not a destination.” And what a journey it has been. After a prosperous career in the paper business, Joe went pro with his passion for wine in 2000, founding what is now known as Donelan Family Wines. Through rough seas and calm, Donelan has deftly navigated his California-based boutique to chart-topping acclaim. The Madaket summer resident talks about wine abstractly, drawing life lessons from each fermented sip: “I think wine adds a certain depth or dimension to your being. In the process of opening up a great bottle of wine, you learn a lot about yourself and about people. In some ways it’s a personification of life.”
Donelan embarked on this journey
earning a Masters in Molecular Botany at the age of 23. After marrying
in wine summers ago on
his college sweetheart and traveling the world, Thomas attended UC
Nantucket. Regulars of Topper’s,
Davis where he received a Masters in Viticulture and Enology. Upon
he and his wife Chris became
graduating, his professors urged him to continue on for a doctorate in
students of then sommelier
hopes that he might teach, but Thomas graciously declined. He wanted
Michael Fahey. Each night Fahey
to make wine. So began his rise through the interweaving vines of the
conducted a casual wine seminar
wine business, beginning at Fiddlehead, then HdV, and finally landing
for the couple, broadening their
his dream job as winemaker for Donelan in 2008.
palates with selections from Topper’s legendary cellar. “Michael was an extraordinary teacher whom I was blessed to have. He introduced me to wines beyond Chardonnay, Cabernet, and Pinot,” says Donelan whose winery produces Syrah and Rhone varietals. In the off-season, Donelan hired Fahey to lead tasting tours through California’s wine country, and eventually through the old world vineyards of Europe. Whether in Napa or Sonoma, Bordeaux or Burgundy, Donelan studied the business of wine with the fervor he had as a student at The College of the Holy Cross years before. “It was a fabulous education,” he reminisces. “I got the opportunity to learn about wine, meet some very interesting people, and it became my passion.” Some years later, Donelan invested in a start-up winery in California, and began bottling this passion under the name Pax Wine Cellars. Focusing on Syrah and Rhone varietals, Donelan’s boutique winery in Santa Rosa quickly gained favor amongst serious collectors and connoisseurs. Robert Parker routinely awarded Pax Cuvees and Syrahs with high marks, the 2003 vintage of Cuvee Christine (named after Donelan’s wife) receiving 100 points. Their grapes sourced from multiple contracted vineyards in Sonoma, Donelan’s limited production achieves unique notes reminiscent of the Rhone. In 2008, Pax Wine Cellars became Donelan Family Wines, a transition marked by new winemaker Tyler Thomas. “Tyler Thomas thinks about winemaking as an art and a science,” describes Donelan. “He thinks of himself as a member of the ‘Guild.’” Indeed, Thomas is something of a Renaissance Man. The St. Louis
native with French roots excelled through a distinguished education,
Joe Donelan, Tripp Donelan & Tyler Thomas
Armed with a roll of tape and a pen, Thomas took a meticulous approach to the winery’s contracted vineyards Obsidian, Richard’s Family, Kobler, Dry Stack, and Walker Vine Hill. Segregating each based upon the performance of specific sections and rows, he observed trends emerging, and learned how to harness the greatest potential of his grapes.“We can tie every barrel in our cellar to a certain section, to any vineyard,” explains the 33-year-old winemaker. “That allows us to ask, ‘ok, these vines are behaving in this way and they are producing this type of wine, why is that? What can we change about the viticulture of that section in order to elevate the quality of the wine?’” And quality is paramount. Donelan cares little about quantity, as long as the product is exquisite. For instance, in 2008 they harvested 18 barrels from the 6.5 acres of Obsidian Vineyard. In the end, only 12 of those 18 barrels were deemed worthy to wear the Donelan label. While painstaking and sometimes expensive, the approach has earned Donelan Family Wines the reputation for stunning, sought-after vintages. Tasting notes tend to stretch the imagination, employing images like “forest floor,” “wet stone,” and “warm leather” to articulate the way a wine plays over one’s palate. While their vintages have been described in this way, Donelan and Thomas prefer to discuss their wine as the French do: in terms of “terroir.” A product of variations in soil, light, and temperature, terroir speaks to the essence of a vineyard captured in the wine. So when swirling a Donelan Family Obsidian Syrah, inky black and grippingly aromatic, a sip teleports taste buds to the rocky soil and steep terrain of that 30+ year old vineyard in Knights Valley.
Photo by Chris Monroe
Scattered throughout Sonoma, Donelan’s five contracted vineyards are defined by their hillside geography. Rocky soil stresses the vines, forcing them to burrow deep for water. This “hydric imposition,” as Thomas calls it, produces a complexity in the grapes that embodies the varying characteristics of the soil. Cool climates extend the window for harvest, allowing Thomas to pick a vineyard on multiple occasions and wait for the grape’s optimal growth. He tends not to wait too long, however, as he avoids producing overripe wines: “We want to make varietally correct wines. A Chardonnay raisin and a Cabernet raisin both taste like raisins. So at some point the later you pick, the more similar wines are than they are different.” All grapes aside, Donelan Family Wines is about people. With son Tripp as director of sales and wife Chris involved behind the scenes, the winery is indeed a family business. Even daughters Moriah and Keltie play a leading role, lending their names to the most acclaimed varietals. Pleasantly oldfashion, Donelan handwrites a thank you note to each customer no matter the purchase, be it bottle or case. “In this age of computers and internet, so much is lost in thanking people,” he says. “I was brought up that when you get something, you take time out of your day and write a thank you note.” Over 70 percent of his wine sold to individuals, Donelan has garnered many pen pals over his winery’s 11-year history. Joe Donelan’s journey in wine has taken him far and wide, from the hills of
Sonoma to the deeply rooted vines of the Rhone. Yet no matter his itinerary,
it all invariably comes back to the “faraway land” whence it began. “I love Nantucket for the clean air, the crispness, being able to see the stars at night,” Donelan muses. “There are great restaurants here, and passionate people here. And that’s why I wouldn’t trade it for all the tea in China; it’s all about the passion!” So while Donelan Family Wines celebrates the terroir of Sonoma, there can be hints of Nantucket found lingering in the finish.
Photo by Robert Grant
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THE FiFTEENTH ANNUAL
May 18-22, 2011
Experience the East Coast’s premier wine and food event. “The Festival has become one of the best wine events in the nation, with some of the finest global wine talent on hand every year.” – Quarterly Review of Wines
Tickets are limited. For optimal access to festival events, reserve your Grand Cru Package today. Log on to the Nantucket Wine Festival website or call the festival office (508-228-1128) for information and tickets.
T he Nantucket Wine Festival features spectacular wine
© 2 011 K e r r y H a l l a m
tastings, gourmet wine dinners, cooking demonstrations, wine seminars, a wine auction, and so much more–all set on the unique, historic island of Nantucket and based at the historic waterfront White Elephant Hotel. The Nantucket Wine Festival is proud to announce our selection of Tim Mondavi of Continuum Estate as our Luminary of the Year for 2011. We are pleased to present events featuring winemakers from two of Nantucket’s favorite winegrowing regions: BORDEAUX – an elite tasting of wines from Bordeaux’s famous Saint-Emilion region, featuring 12 great châteaux, led by John Kolasa of Château Canon and Château Rauzan-Segla. This event will be held on Saturday, May 21, 2011, at Nantucket’s beautiful Great Harbor Yacht Club. BURGUNDY – All-time NWF favorite Burgundy Luncheon Symposium on Friday, May 20, 2011, at the Nantucket Golf Club will feature six wonderful winemakers from Burgundy.
Celebrating 15 years of great wine and food on Nantucket! Join us!
w w w . n a n t u c k e t w i n e f e s t i v a l . c o m
Photography courtesy of N Magazine
is the season of swirling and
and sometimes spitting, searching for adjectives and besting your friends with florid descriptions of wine. While the process of tasting wine can be daunting, it can be simplified by listening to your senses. The following demystifies the entire casual drinker into a perceptive taster. So remove your gum, and prepare your palate for an education.
process, and is sure to turn any
Written by Denis Toner
sniffing, sipping, swallowing
1. The Glass: Unless youâ€™re in a rustic Italian trattoria happily guzzling house Chianti from a tumbler, most wine folks have come to agree on the structure of a basic tasting vessel: a stemmed glass with an ample
bowl that narrows at the top. The tapered
After a vigorous swirl, place your nose
rim captures the wineâ€™s bouquet and
into the glass and inhale deeply. Most of
allows for an aromatic dissection later.
a wineâ€™s complexity derives from its olfactory components. The act of swirling releases volatile compounds (aldehydes
2. The Grip:
and esters) that carry a host of aromatic possibilities. In white wine, you may catch notes such as lemon, lime, green apple, vanilla, spices, and cream. While in reds,
Grip the glass at the bottom of the stem. This
fragrances of violets, cassis, cherries, cedar,
avoids warming the wine with the heat of your
chocolate, and tobacco can be found.
hand, and is particularly useful when swirling
Complex wines will keep percolating up
the wine. Swirl by moving the base in a circular,
different aromas as they sit in the glass.
counterclockwise motion. Keeping the base on the table enables the taster to generate more SPMs (swirls per minute), and unleashes more aromatic compounds from the wine. Taking advantage of the table also avoids the embarrassment of wearing the wine from an overly aggressive swirl.
5. Clear palate and mind: In order to truly taste the wine, it is necessary
to enter a quasi-Zen state. One must obliterate
3. Eyeball the wine:
Check the color by placing the glass against a white background. Color can indicate the age of the wine, but is also useful in detecting flaws such as cloudiness or foreign matter (rodent droppings, insects, etc.). The density of the color can tell you a lot about the wine. Dark wines, such as Syrah, tend to be very concentrated and rich. Lighter-colored wines, such as a Pinot Noir, tend to have more finesse and elegance. Occasionally wine will contain a white crystalline substance called tartrates, which are harmless and actually indicate a
natural approach to making wine.
all memory of previous wines, and accept the wine being tasted in its moment. In essence, reclaim a pristine, virginal palate. While a little goofy, the exercise is actually quite effective.
Take a healthy sip and move the wine around your mouth as though it were mouthwash (no drooling, please). Coating every part of the mouth allows the palate to register what’s present in the wine—acid, sugar, tannin, and alcohol—and in what proportion. Acid registers on the sides of the tongue, sugar on the tip, tannin as astringency, and alcohol as weight or body. As you become a more experienced taster, the interplay between these elements becomes quite interesting. Experience is important…so practice, practice, practice.
7. The finish: The passage of wine from the mouth to
the gullet is called the “ finish,” and is an important marker of quality. The length of time that wine lingers on the palate
directly correlates to quality. Some tasters actually use a stopwatch to time the length of the finish. It means that the senses are still sending signals to the taster.
Use a notebook to jot down your impressions of the wines tasted. Record such things as the name of the wine, the vintage, the location of the tasting, the weather, and the date. You might also take a photo of the label. The object is to form hooks upon which to hang your memory of the wine.
ol a kit r r, ta of In be n e v tt njo era gre co ; us o ei nc ge at y, r t l a em of wi us nd ne em ion ple bu ex b , as ild er pe u th up rie re. at nc ad es at . ab as e vo
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A R C H I T E C T U R E :: I N T E R I O R D E S I G N
Time Machines Written by SUSAN BARTKOWIAK Photography by NATHAN COE
Nantucketâ€™s love of everything old and historic does not stop with scrimshaw and lightship baskets; islanders also love their classic cars. Every ownerâ€™s reason for buying an old classic is different. Many have memories they want to relive, some fall in love with the throaty roar of a powerful engine, and others just revel in their gleaming chrome and curvaceous lines. On April 30th, the Daffodil Parade offers a wonderful opportunity for islanders to enjoy the nostalgia of these timeless rides. Owning a classic car on Nantucket is a labor of love. The salt air, cold winters, and cobblestoned roads hardly offer the ideal environment for these often-delicate babies. They need to be primped, pampered, and, if possible, housed in heated garages. All the work is well worth it,
as Nantucket offers the perfect backdrop for these vintage beauties.
Image by Wayne Siltanen
Robert Sarkisian’s elegant 1951 Buick 41D Special has been in his family for three generations. His father bought the car for his mother in 1960, before Sarkisian was born. By the time he turned fourteen, his mother was ready to get rid of the 25-year-old jalopy; he convinced her otherwise.
“I loved the lines, and I loved the memories…the car represented the good ole days to me as a young child,” he remembers. “I had a vision of restoring it even back then, and my parents recognized and honored my dream.” Over three years, Sarkisian invested in a thorough restoration from spark plugs to hubcaps. While bringing the Buick back to its former glory, he took some artistic liberties in the paint job, giving it the “festive colors of the ‘50’s.” Thanks to his efforts (and his mother’s patience), Sarkisian’s family Buick will indeed stay in the family for generations to come.
Bruce Percelay always loved model trains and pickup trucks as a child. Realizing that owning an actual train was not quite feasible, he turned his eyes to classic trucks. Percelay fell hard for a fully restored 1957 Chevrolet painted signature cardinal red and Bombay white. The truck had worked the orange groves in California for its first 23 years, and then was ignominiously retired to a barn filled with rusted tractors and obsolete farm equipment. Almost three decades later, it was purchased and received a two-year, frame-off restoration, putting this truck in showroom condition. Some liberties were taken during the restoration, including the installation of a
Corvette 327 engine with camel hump heads and Edelbrock fuel injected carburators. In addition, the truck features air conditioning, and a discretely hidden stereo. Apart from these alterations, the vehicle was largely brought back to life as original. “It’s too bad you can’t photograph sound,
because this is one if its most beautiful features,” Percelay says. “Of course, its looks are also quite spectacular.” This hot Chevy will be seen around town this summer, but as with most pristine collectible cars, only when the sun shines. Percelay’s truck is as American as baseball, football, and Chevrolet, and is thus perfectly suited for Nantucket summers.
Camaro David Coffin has always been very mechanical. He was fascinated with cars and dirt bikes as a kid growing up on Nantucket, and could fix anything with a motor. So when he found his 1969 Z28 Chevy Camaro in a barn in Pennsylvania, complete with a seized engine, mice nests, and rotten seats, he didn’t bat an eye. The Camaro’s body was beautiful. Its odometer only had 40,000 miles on it, and its last inspection sticker was from 1975. Coffin purchased the old muscle car, and hauled her back to the Grey Lady to begin a full restoration. He rebuilt the engine, and replaced all the wiring. Regretfully, the seats burst at the seams when he first sat down in them, so they too had to be replaced. Coffin notes that auto clubs and the Internet made it easier for him to track down all the parts. For David Coffin’s Camaro, all the parts make up a beautiful whole.
My name is David Edwards, and I am the President of Heron Financial Group, Wealth Advisors. For nearly twenty years I’ve had the pleasure of working with people just like your family. Families who work hard. Families who play hard. Families who want the best for themselves and their children. Families who know that successful asset management is a full-time job. Our job! Our services include: • • • •
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Call us today at 800 99-HERON or visit www.HeronFinancialGroup.com In Nantucket — 33 Liberty Street — 508 325–0370 Investment services offered through Heron Financial Group, a registered investment advisor, and held in custody with Fidelity Investments, Boston. Securities are not FDIC insured, may lose value, have no bank guarantee, and are subject of investment risk including loss of principal.
Wayne Siltanen started his collection after he retired. Looking for an old car to restore, he came across a tattered photo of a 1929 Model A Ford that was being
stored in a barn in Texas. Contacting the car’s owner, a woman named Betty, Siltanen learned of the touching tale behind the vehicle. Betty’s husband Jerry owned the Model A; it had been in his family since he was a teenager. After his children left home, Jerry rescued and professionally restored the Ford. Sadly he passed away before the restoration was completed. To honor her husband’s memory, Betty made sure the work continued.
Ford images by Wayne Siltanen
Three months later the car was finished, and Jerry’s best friend and brother drove it six miles to a car show in Paris, Texas. After winning first prize, they drove her back the six miles. So there she sat in the barn for years with just 12-miles on the odometer.
Falling in love with the story, Siltanen purchased the old Ford, and put it through a
second restoration. To honor the love Jerry had for his wife, he named the car Betty. While his collection has grown significantly, Siltanen still has a soft spot for the old Model A that started it all.
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Visit our new expanded location!
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Our friend and chef Nick Fasanella of tACKo in San Francisco has created this summer’s island favorite With local organic ingredients
We own the boats…
1 bunch of Mexican tarragon Fresh cilantro & 3 Jalapenos thinly sliced 2 Ripe avocados and 3 Limes 4 organic Garlic cloves & 4 Chili Arbor 8 oz Nantucket butter, melted 4 1.25lb Lobsters steamed & cleaned 2 cups of Black Beans 4 Bolillo or Torpedo Rolls lightly toasted and buttered Sea Salt & Fresh Ground Pepper to taste Serves 4
Pair with a bottle of organic ZD Chardonnay
You own the memories!
Organic Tastes Great
508 221 8473 email@example.com
Local Nursery and Organic Farm 25 Millbrook Road. 508-332-4750
Find the full recipe on our website and in the newsletter Sign up at www.pumpkinpondfarm.com
and enjoy hassle-free boating on Nantucket at a fraction of the cost of boat ownership. New boats being added this season, including the Boston Whaler 220 Outrage.
Contact Ryan Fitch for more information or to test-drive our boats.
O f f -Se a s o n A d v e n t u r e s
Janine Mauldin & Brett Morneau in Kenya
Jake Bernacki and Amanda Morgan at the Super Bowl
Marla & Terry Sanford, Michael Lorber, William King & Justin Moore in Okeechobee, FL足
Bettina Broer in Rwanda
Nick Cardelli in Haiti for Disaster Relief
Beverly Hall on the Caribbean island, Saba
Azra Willmot-Smith & Beth English in Montreal
Bunny & son George Whitely in Agra India
Janet Schulte & Ronnie Elwell at the Cape of Good Hope
Dani Henke— Volunteering in Porumamilla, India
Mark Daley & Kristen Kellogg at Leaning Tower of Pisa, Italy
Carmen Hesse— Volunteering in Porumamilla, India
Jodi Ray & Hillary Ray at Waikki Beach, Hawaii
Denise Olsen & Andrey Stanev — Dance Competition Jan 2011
CRAZY Written by ROBERT COCUZZO
Images courtesy of PAZZO
You’d have to be out of your mind to open a restaurant in this economy.
Audrey Sterk and architects John Newman and Josiah Newman have
Fortunately for Lola 41’s Marco Coelho and LiLi Baker, being a little bit
masterfully balanced rustic and modern. Tables dressed in white linens,
crazy is a good thing. In fact, they’ve named their newest restaurant
crystal glassware and fine china are casually
“Pazzo,” which, as you may have guessed, is Italian for crazy. Come spring,
juxtaposed by butcher paper spread over the tablecloths. “A lot of
islanders are sure to go nuts over this Mediterranean-inspired bistro.
thought has gone into every aspect, from picking the linens to the paint to the flow of traffic,” says Pazzo general manager, Kate Amodio. “It is
Passing through Pazzo’s doors, the energy is off the wall. Candles dance
the culmination of all those things that creates this totally different
to an infectious instrumental beat, casting a Mediterranean aura over this
environment, unlike any other spot.”
osteria. Coelho flutters from table to table, shaking hands and hugging
friends; it’s his frenetic energy that many have come to enjoy. “I absolute-
The tantalizing flavors of Chef Robert Boslow’s cuisine are enough to
ly love what I do,” he says emphatically. “I love to make people feel good.
drive diners mad. The menu is a Mediterranean mélange, fusing flavors
I love to take care of people. It’s my passion from the time I wake up to
and cooking techniques from the south of Italy, Spain, and North Africa.
the time I go to bed.”
The gastronomic voyage departs from Barcelona with warm baby octopus and potato salad that comes served in Spanish clay earthenware
Despite its insane name, Pazzo’s interior is completely put together. From
known as a cazuela. Next is a quick layover in Marrakesh with duck
the Moroccan tiles of the dining room to wrought iron windows to the
tagine served with fresh apricots and figs. The meal then heads northeast
bar’s stone face to the antique wood archways, Pazzo’s interior designer
to Sicily with parsnip and potato ravioli with braised oxtail ragu.
— Marco Coelho
“I absolutely love what I do. I love to make people feel good. I love to take care of people. It’s my passion from the time I wake up to the time I go to bed.”
“While there are classic Mediterranean dishes that you do not need to mess with, we definitely put twists on things, some play on the traditional cooking methods and flavors,” says Boslow. “Another big focus of Pazzo is getting the freshest product to the table as soon as possible.” The signature feature of Boslow’s menu is the preparation of its proteins. Pazzo boasts the island’s only smoking grill rotisserie, allowing the chef to spit roast free-range chicken, and grill racks of lamb and pork over a wood fire. Burning a mix of cherry wood, grape vine, olive wood, and pecan, Boslow’s meats take on mindboggling flavors. As the evening carries on, Pazzo graduates into a trendy bar scene. Coelho dials up the jams, and Pazzo’s bartenders kick it up a notch, slinging fresh cocktails like an Il Fliori (St. Germain, Villa Sandi Prosecco, Soda Water, and Limoncello) or a Campari Fizz (Campari, Fresh Lemon Juice, Pineapple Juice, Soda Water, and Angostura Bitters). “The atmosphere is very chill,” says Coelho. “Every time people come to my restaurant I want them to feel like ‘I am here to forget about all the problems, and just have fun.’” Night after night, he delivers on this pursuit. Much to the delight of those avoiding town during the summer months, Pazzo brings a fresh dynamic to the midisland dining scene. Spend an evening at this delicious new bistro and you’re bound to agree: it’s good to be a little crazy.
Keep your Eyes Open!
Our New Office will be Opening Soon... 13 Old South Road
Comprehensive Eye Health Macular Degeneration Designer Spectacles Contact Lenses Glaucoma Diabetes iLASIK
After-Hours Medical Eye Emergencies: 508-221-7144
More Services & Technology Same Compassionate Eyecare
Dr. Mike Ruby
64 Old South Road (508) 228-0844
Creating Extraordinary Outdoor Spaces Please visit our booth at the Nantucket Wine Festival or online at: www.JesseDutraLandscape.com 508- 228-9310
Landscapes Swimming Pools Hardscapes
Languedoc Bistro-N magazine_Layout 1 3/24/11 11:13 AM Page 1
lelanguedoc.com â€˘ 24 Broad Street, Nantucket
EAR CANDY Written by HOLLY FINIGAN
SUSAN LISTER LOCKE Celebrating 20 years of jewelry making and design on Nantucket, Susan Lister Locke has expanded her love for quality gemstones in vibrant colors to create these unique earrings. The Mexican fire opals with natural golden pearls are luminescent and lively, while the rose cut yellow diamonds give added movement. The hand-carved aquamarines and matching 18 karat gold discs accented by blue zircons exemplify N magazine
her passion for unusual shapes and textures.
SHREVE, CRUMP & LOW While Shreve, Crump & Low pride themselves as the oldest jewelers in America, they also offer some of the most original and modern pieces in today’s market. Showcased here are the 18 karat yellow gold and diamond drop earrings and pendant by Norman Coven for SC&L. These whimsical pieces give movement and luxury to everyday jewels. The sterling silver and clear quartz crystal necklace and earrings are from the Ribbon Collection by Charles Garnier. These jewels give a fun and delicate feel for spring on the island. You can find these pieces and more at 0 Main Street and on the web at www.shrevecrumpandlow.com.
HEIDI WEDDENDORF Heidi Weddendorf has furthered her passion for jewelry design with 14 karat gold and sterling silver to create classic earrings that are high quality and reasonably priced. These everyday earrings can go from a lunch with the ladies to a big night out with the girls. The flower drop earrings are a perennial favorite. Shown in gold with white pearls, she can also design them in sterling silver with black pearls. Heidi’s sparkly and summery Apatite, freshwater pearls and white coral earrings are sterling silver and dangle from baroque pearls. And no pierced ears? No problem! Heidi can make any of her earrings go from posts to clip-ons, by request. To purchase call Heidi Weddendorf 508 228 2592 or heidiweddendorf.com. Also available at the Artists Association and Erica Wilson
JESSICA HICKS Island and celebrity-loved jewelry designer Jessica Hicks put a twist on her earrings this spring by adding bright colors like fuchsia, emerald green, and royal blue to her classic designs. The “Reese Collection” is named after her daughter, and will bring out the youthful side in all women. The unique earrings are fun and playful, yet sophisticated. The aluminum-based designs are light on the ear and the wallet. Check out the vivid angel wings, tear drops, and wave designs at her store on Water Street to see how these colorful pieces can
brighten your day.
Home. Sweet. Home.
Design Services. Shopping. Inspiration.
Photo: Jeff Allen
Begin online Browse donnaelle.com oryour call voyage 508.228.4561 or callfor foraacomplimentary complimentary consultation. consultation 508.228.4561
Unlimited Packages Available Teeth Whitening Services Open Year-Round
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“healthy food for healthy bodies” Nantucket Pasta Goddess offers a healthy gusto for fresh food with a unique line of gluten free pasta and rich sauces – a delicious alternative to processed foods found on most grocery store shelves.
www.nantucketpastagoddess.com 508.494.5209 firstname.lastname@example.org
ASSOCIATES, In c .
The Story Behind
BERNARD CHIU A TRUE AMERICAN DREAM Written by BRUCE A. PERCELAY
e started his first job at the age of 10. It was not selling lemonade at the end of a comfortable cul-de-sac, but working in the stifling engine room of a factory in Hong Kong. On the grimy parched roads of Kowloon, being employed or unemployed was often the difference between being hungry or
not. Today, longtime Nantucket summer resident Bernard Chiu sits atop the entrepreneurial food chain. The level of his success makes the term American Dream seem trite. Chiu’s childhood was far from those of his American counterparts. Rising early each day, he reported to work at a plastics factory in Hong Kong before attending school. When class let out, he’d pull a late night shift at the factory. This rigorous upbringing instilled in him a dogged work ethic and a burning desire to improve his circumstances, which has led him to the then unimaginable world of Nantucket. In search of opportunity, Chiu arrived in the United States with $15,000 in hard-earned life savings. An entrepreneur by nature, he began selling a line of contact lenses. When difficulties with suppliers forced him to close the business, he joined a small company that imported fans from overseas. Within six months, Chiu found himself running JK Trading’s entire operation. Seeing that the business model was flawed, Chiu started to implement his own strategy, and built the firm from virtually nothing to $60 million in sales. At the end of 1989, he decided to leave and start his own company. Chiu’s Duracraft Corporation created high-end HEPA air filters for both consumer and commercial use. A stunning example of the opportunities available to those immigrating to America, Chiu took his company public in 1997, and sold it for a reported $300 million. From smog-filled streets in Hong Kong to financial independence in America, Chiu’s meteoric rise has had little effect on him as a person. Thin and brimming with positive energy, Chiu’s appearance belies his age. He possesses a childlike enthusiasm that masks any suggestion that he came up the hard way. Initially planning to retire at the age of 40 and take up golf, Chiu realized that work is a passion in his life. So instead of buying a set of clubs, he ended up developing a series of golf courses. Moving forward as a seasoned entrepreneur, Chiu has looked back at his childhood for inspiration. Growing up poor, he always loved to play guitar (it took him two years to save enough money to buy one). This early passion later inspired him to create First Act, one of the largest guitar manufacturers and mass marketers in America. Chiu first came to Nantucket twenty years ago out of sheer curiosity.
He fell in love with the serenity and natural beauty of the island, and
purchased a home shortly thereafter. Today, Chiu enjoys a spectacular waterfront view from his five-bedroom property in Squam. Though he considers Nantucket his favorite place on the planet, in no way has he forgotten where he came from.
The distance between his native China and Nantucket is far more than geographic, and his story is nothing short of inspirational.
Chiu’s advice to young people making their start in the entrepreneurial world is to look to technology. Opposed to hedge fund managers and financial architects who simply arbitrage money, Chiu opines, those who create the technologies of tomorrow will not only create jobs, but will improve the lives of others.
HAND - HOOKED RUGS • HOME ACCESSORIES • DINNERWARE • TABLETOP • GIFTS
The basic story of Bernard Chiu may be repeated over and over again across America, but few are more dramatic. The distance between his native China and Nantucket is far more than geographic, and his story is nothing short of inspirational.
NANTUCKET • 16 FEDERAL STREET • 508-228-1913 Adam Levine of Maroon 5 playing one of Chiu’s First Act guitars
Call 1-800-252-4733 or visit www.clairemurray.com
Bring the charm of Nantucket in to your home this season...
I. IF BITTER, GO BIG.
Just as one might compliment a savory filet mignon with a robust red, darker, bitter chocolates call for darker, bigger wines. So say you want to pull a bottle from the cellar to go with a rich, dark chocolate delight from Ambrosia or Sweet Inspirations: grab a Cab. Full-bodied reds such as Cabernet Sauvignon, Syrah, and Zinfandel pair nicely with uber-rich chocolates like Ambrosia’s “Madagascar.” The tannins of the chocolate overpower those of the wine, allowing the wine’s nuanced fruit to be become more pronounced. If a glass of vino is too much, a thimble of port will also do the trick. In this case, indulge in a “Cranberry Port Wine Truffle” from Sweet Inspirations. Ambrosia chocolates
II. LIGHT CHOCOLATE, LIGHT WINE.
Looking to dip those chocolate-covered Oreos from Sweet Inspirations into something
chocolate & wine DARE TO PAIR:
f life’s guiltiest pleasures, wine and chocolate must rank near the top of the list. Putting them together elevates these earthly delights to levels of supreme decadence. For those reaching for new heights of self-indulgence, here are a few simple rules for enjoying this surprising pairing.
other than milk? Got Pinot? The medium-bodied notes of Pinot Noir and some Merlots play well with milk chocolate. Just as with dark chocolate, pairing can be done simply by matching shades: the lighter the chocolate, the lighter the red, and in turn, the lighter the wine. If red is not your color, whites such as Riesling and Sauvignon Blanc are also great grape juices to swish around with a scrumptious morsel such as a hazelnut milk chocolate “Noisette” from Ambrosia.
III. OPPOSITES ATTRACT.
Entering the wonderful world of
white chocolate, break out the bubbles. Sparkling wines will dazzle your palate as they accentuate the creamy, buttery goodness of white chocolate like Ambrosia’s “Citrus mélange.” The mellow notes of white chocolate also offer an opportunity for bold contrast. Throw a big red in the mix, such as a Shiraz or a Tempranillo, and prepare your palate for a good old fashion love story of opposites attract. The juxtaposition between the chocolate’s subdued sweetness and the wine’s brash spices leaves your mouth pleasantly confused. Now go forth, summon the Bacchus within, and dare to pair. But please do so responsibly as too much of two good things is bound to be trouble.
Experience Bartlettâ€™s Farm
Farm to Table Food...Farm-Grown Flowers...Freshly Picked Produce Our Own Organic Greens...Gourmet Groceries...Divine Desserts
Open Every Day 33 Bartlett Farm Road www.bartlettsfarm.com
W R I T T E N BY E M I LY D U T R A
verywhere one turns, there are little yellow smiles poking out through the ground. Canopied by gorgeous cherry blossoms, budding daffodils mark spring’s arrival and winter’s long awaited departure. More than just yellow trumpet flowers, daffodils come in
shades of white, salmon, orange, pink, and even red. Their cups and petals take all shapes and sizes. They can be short with big blooms, tall with petite flowers, some with broad leaves and others with foliage reminiscent of chives. It’s no surprise that flower boxes from Madaket to ’Sconset showcase these blooming wonders. For the island’s myriad of talented gardeners and florists, flower boxes serve as canvasses to display their craft. Using perennials and annuals, ferns and foliage, these green-thumbed artists create stunning masterpieces that hang below store windows, from bike handles, and even in old wine barrels. To achieve various themes in each box, one might include the ever-mischievous pansies and violas, the robust hyacinths, or even the elegant rununculus. Accents such as soft flowing grasses, stems of blooming forthysia, cherry blossoms, and boxwood create lovely backdrops for these bulbs in a box. Each has its own story to tell of the people who live, work, and garden here. Emily Dutra of Jesse Dutra Landscape designs and maintains containers and gardens all over the island. Susan Lister Locke-N mag-2011ad_Layout 1 3/22/11 12:25 PM Page 1
The entire collection is available at
SUSANLISTERLOCKE.COM and Nantucket Looms, 51 Main Street.
Studio visits by appointment.
Andrew Vorce, Town Planning Director, Dorothy A. Savarese, Bank President and CEO, Myer R. Singer, Vice Chairman Bank Board of Trustees, Patricia Roggeveen, Chairperson of the Nantucket Board of Selectman, Rick Atherton, Nantucket Selectman, P J Martin Smith, Executive Director Nantucket Chamber of Commerce, Arthur Reade, Jr., Esq., Michael Angelastro, Realtor, and Gerard Clarke, Clarke Brothers Construction — Cape Cod Five Nantucket Branch Ribbon Cutting Photo by Lori Dayton
Magdalena A. Padzik, Dorothy A. Savarese & Phil Stambaugh — Cape Cod Five Nantucket Branch Ribbon Cutting Photo by Lori Dayton
Susan & John Daniels — Chris Kling & Laura Fletcher Engagement Party Photo by N Magazine
Laura Fletcher & Chris Kling — Photo by N Magazine
Courtney McKechnie & Luann Burton — Chris Kling & Laura Fletcher Engagement Party Photo by N Magazine
Warren C. Marsh, Debra D. Walsh & Kathleen A. Grenon— Cape Cod Five Nantucket Branch Ribbon Cutting Photo by Lori Dayton
Karli & Chip Stahl — Chris Kling & Laura Fletcher Engagement Party Photo by N Magazine
Dalton & Jen Frazier — Chris Kling & Laura Fletcher Engagement Party Photo by N Magazine
EXPERIENCE Written by RYAN CONLON
Images courtesy of N MAGAZINE
ow much does a house weigh? According to Geoffrey Thayer of Toscana Construction, anywhere between 25 and 100 tons. A typical Nantucket home, widow’s walk and all, usually tips the scales between 60 and 80 tons. It’s thus no surprise that transporting these structures can be accurately described as “heavy lifting.” Since the dawn of hydraulics, the lifting and moving of houses has been a profitable business on
Nantucket. Eroding beachfronts and failing foundations force many houses to take to the streets in the offseason. Despite being rather commonplace, there is car crash quality about a two-story house creeping down Milestone Road or turning the corner on South Beach Street: people are bound to stop and stare.
Bert Turner escorting his family home
Surprisingly, the process of lifting a home is not the challenging part. Movers first divide the house into multiple sections, slicing and dicing the building with its structural design and ultimate reattachment in mind. After disconnecting power and plumbing and excavating around the structure, holes are made at the foundation and massive steel beams are inserted. Using a specialized hydraulic lift known as a Unified Jacking Machine, the entire house is raised off its foundation. Dollies are then slid under the backside of the house and a tractor placed at the front, effectively turning a multi-million dollar property into a mobile home.
The real heavy lifting comes once the house hits the pavement. Movers navigate narrow streets, low hanging power lines, and
a gauntlet of trees, mail boxes and telephone poles. Permits need to be purchased, police escorts hired, and roads cleared. For one long day, a home relishes in a parade fit for a president. Some houses have even been seen waving their shutters to the crowds gathered in the streets.
Traffic was especially heavy with houses this winter. For one home, named ETC (etcetera), this was not its first move. Built in 1941, ETC served as a guesthouse for the Macomber family, a second-generation clan of islanders who landed on Nantucket around 1900. In 1958, after the Macomber’s four children inherited the cottage, it was moved from its beachfront location to the other side of Hulbert Ave. For 52 years, ETC enjoyed its Brant Point neighborhood as a summer getaway to three more generations of the Macomber lineage. This January, ETC packed up its additions, and made the 3.3mile journey inland to Doc Ryder Drive. Like a retiree trading the swim trunks of his youth for the golf clubs of his wiser years, the 70-year-old ETC may have finally found its green pastures at its new location near Miacomet Golf Course.
“The house has good bones” — Bert Turner
“The house has good bones,” says Bert Turner, the great-grandson of ECT’s first resident Dewitt Macomber. “I am fifth generation on Nantucket, and thanks to Phil Marks of Atlantic Aeolus House Moving, I will be able to continue to enjoy that house.” All sentimentality aside, the moving of a house on Nantucket is an inexpensive alternative to building one from scratch. While estimates vary based upon size and distance, the cost of moving a house typically fetches between $20,000 and $40,000 (about the amount one may dole out just for architectural fees when building a house!) “The Nantucket Shuffle” has long been used to describe the seasonal change from one rental to another. These homes take the shuffle to new extremes. Indeed, relocating a house is a moving experience. So the next time you’re complaining about packing up a suitcase or changing rentals, remember that there are others on island bearing much heavier burdens.
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Written by DENIS TONER Images courtesy of Premiers Grands Crus Groupe
A Taste of History
Batten down the hatches and lock up your daughters… the French are coming! Batten down the hatches and lock up your daughters…the French are
Pinot Noirs. Yet as John Kolasa recently noted, changes in winemaking,
coming! Led by “Amiral” John Kolasa of famed French winery Château
and possibly global warming, have made Saint- Émilions much more
Canon, a cadre of 12 winemakers and proprietors from Bordeaux’s
intense, extracted, and bigger than their forbearers. The “new style”
Premiers Grands Crus Classés in Saint-Émilion will be storming our
Saint-Émilions are all the rage, particularly with the advent of the very
beaches for the 15th annual Nantucket Wine Festi-
successful 2008s and the hyper-praised 2009s. It’s a
val. Surrender may be the only option; why resist the
real privilege for Nantucketers to have access to the
purple onslaught of their vinous munitions?
men and women who create these stunning wines!
The region of Saint-Émilion has long been known
The staging for this year’s barrage of Bordeaux
for its wines, celebrated by the Roman poet
began in 2005 when Mark Donato and I arrived
Ausonius way back in the 300s! Situated on the
in Bordeaux to film a documentary for Plum TV.
right bank of the Garonne River, Saint-Émilion
In advance of the trip, we contacted old Nantucket
began achieving international prestige for its soft,
friend Ari Kopelman, then president of Chanel,
lush reds by the mid 19th century. Just to clarify,
about visiting two great properties— Château
the left bank produces mostly Cabernet Sauvi-
Rauzan-Ségla in Margaux and Château Canon
gnon-based wines from the Medoc, while the right
in Saint-Émilion —that were owned by Chanel’s
bank produces mostly Merlot and Cabernet Franc
Wertheimer family. In his gracious way, Kopelman
from Saint-Émilion and Pomerol.
John Kolasa Image by Jean Bernard Nadeau
arranged access to both properties and introduced us to Bordeaux heavyweight John Kolasa. During
The wineries visiting Nantucket this spring represent the true crème de
the visit, Kolasa broached the idea of an expedition of great vignerons
la crème de claret of the right bank. Since 1855
from the right bank to Nantucket, and the seeds were sown. On May 19th,
in Bordeaux, winemakers, merchants, and the government have
Kolasa’s vision will finally bear fruit at the Nantucket Wine Festival.
established a hierarchy of the chateaux. The classification is based upon rigorous tasting, critical press, and relative market value of the wines.
On Friday May 20th, the Festival features four “Great Wines in Grand
According to the current classification of the Saint- Émilion chateaux,
Houses” dinners prepared by visiting chefs Daniel Bruce, Eric Brennan,
our visitors represent 12 of the top 15 wines in Saint-Émilion.
Brent Menke, and Robert Sisca. Hosted in some of Nantucket’s most
Until the last 20 years, Saint-Émilion was readily referred to as the
intriguing homes by islanders who appreciate great Bordeaux, the dinners
“Burgundy of Bordeaux” because its wines were soft like Burgundy’s
are sure to be a memorable.
Then on Saturday, the festival presents a comprehensive tasting of the 2008 Saint-Émilion offered by the visiting vignerons. The tasting will be followed by a paulée-style luncheon prepared by the talented Tom Berry and held at the exquisite Great Harbor Yacht Club. Guests will enjoy a superb four-course meal paired with selections from each Chateau’s wines. Saint-Émilion is a fitting guest for the island’s annual celebration of wine. Much like Nantucket, the region is characterized by a lurking sense of history and an enchanting mystique. One only has to stroll Saint-Émilion’s cobblestoned streets to appreciate its distant kinship with Nantucket. How great it will be for the two to finally meet over delicious wine and good company!
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Winners Sarah & Kate Spencer — Bartlett Farm Grilled Cheese Invitational Photo by Liz Marcone
Team Fromage winners Alan, Henry & Charlie Worden — Bartlett Farm Grilled Cheese Invitational Photo by Liz Marcone
Ellie Smith & Hilary Newell — Bartlett Farm Grilled Cheese Invitational Photo by Liz Marcone
Winners Renee Lockley Bistany & Greg Hinson — Bartlett Farm Grilled Cheese Invitational Photo by Liz Marcone
Winner Susan Dragon — Bartlett Farm Grilled Cheese Invitational
Evelyn McEachern & Brendan Mailloux — The Artist’s Association Spring Sweep Photo by Becky Becker
Lance Kelly, Carolyn Durand & Todd Burns — The Artist’s Association Spring Sweep Photo by Becky Becker
Ava Miner & Kenan Giguere — The Artist’s Association Spring Sweep Photo by Becky Becker
Photo by Liz Marcone
Bruce Beni & Jenny Whitlock — The Artist’s Association Spring Sweep Photo by Becky Becker
Margaret Fox, Joan Albaugh & Julija Mostykanova — The Artist’s Association Spring Sweep Photo by Becky Becker
Mayor Fifi Greenberg & Town Crier, Eric Goddard — The Artist’s Association Spring Sweep Photo by Becky Becker
My Fair Lady Written by SUSAN BARTKOWIAK
Photography by NATHAN COE
A NANTUCKET MAKEOVER
N N magazine
o matter how you cut it, gardening is a dirty business that sometimes takes a tough woman to tackle. But lawns aren’t the only things that need manicuring— every so often, gardeners need it too. Caren Oberg Gomes is no exception. Shovel in hand, she was stained, smudged, and muddy, but still beaming a beautiful smile. Her day was spent digging out old plants, planting new ones, pruning hedges, and spreading bags of organic compost. Caren was a perfect candidate for N’s spring makeover. Who more deserving of a day of relaxation and restoration than a lovely lady who helps keep Nantucket beautiful?
“Awesome! I’m up for anything!” Caren exclaimed at the offer. “I haven’t had a massage in three years!” The mother of two was ready to be pampered. A natural beauty, Caren was more in need of physical renewal than any cosmetic help. Her muscles were sore from landscaping for Grassroots Soil and Gardens, working part-time at Annye’s Whole Foods, riding waves at the Bluff, and playing with her kids, Emmae and Axel.
The metamorphosis from grungy gardener to blooming rose continued at J Parave & Co on North Beach Street. Caren’s hands and feet were treated to a luxurious, highly restorative treatment that included exfoliation, nourishing oils, a therapeutic massage, and finished with a dark polish. “They’ve never looked so pretty,” Caren confessed. “I’m ready for more!
o help relax Caren’s stressed shoulders, we took her to massage therapist Rineyda Abreu at Tresses and the Day Spa on Pleasant Street. Rineyda set about refreshing Caren’s skin with Miacomet Microderm Body Scrub, a sea salt, sugar and magnesium oxide crystal wash that left her skin radiant.
Next was a soak in the hydrotherapy tub. Strategically placed water jets massaged Caren’s aching muscles. Rineyada explained that the tub helps loosen and warm the muscles, making a massage more effective later. When Rineyada added the aromatic bath salts, Caren was ecstatic: “Bubbles! Right on!” The effect was instantaneous; Caren went limp with relaxation. After a half hour soak, Rineyda led Caren to the massage room next door.
Using Epicurean massage oil, Rineyda went to work on her tense muscles. The Swedish massage combines five individual techniques — long, smooth strokes, friction, careful kneading, tapping, and consistent vibration — to maximize the benefits. An hour later, every muscle tense from days of digging and plowing through waves was loosened up.
Twinkling from fingers to toes, Caren was ready for RJ Miller Salons on Amelia Drive. Style Director Robert Miller noted Caren’s hair could use a good conditioning, and some color to brighten it up. He suggested the Ombre technique for Caren’s color. Perfect for busy moms who can only get to the salon every four or five months, the Ombre technique allows a
smooth gradient from dark to light, and grows out more naturally. After giving Caren a trim, Michelle Quellette lightened her roots, and added low lights through the main length to break up the solid blond. RJ Miller added perfectly to Caren’s beach-tousled natural look, but the transformation didn’t end there. Over at
Milly & Grace, Caren exchanged gardening gear for formalwear. M & G owner, Emily Ott had the perfect frock for her. Next went on Julie Brown’s polka dotted dress with a playful sash of hot pink, topped with a black leather jacket by BB Dakota. Last but not least, she dashed over to Lisa Paone at Nalu on Main Street, and added some sparkle and shine with a red wrap bracelet and a beaded cocktail ring. With the turf exfoliated off, nails buffed, muscles de-stressed, hair coiffed and body newly adorned, Caren had a new sparkle in her eye and pep in her step. As she rode her bike away on to her next adventure, waving kisses and a thousand thank yous, Caren looked ready to spring forward into summer fun.
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There’s Something Curious GOING ON AT THE NHA Written by BEN SIMONS ROBYN AND JOHN DAVIS CHIEF CURATOR
Man cannot live by whaling alone; and the same holds true for the history of Nantucket. Sure, the whaling industry literally put the island on the map, fueled its early economy, and ultimately inspired one of America’s greatest works of literature. But the story of Nantucket was not written merely in whale oil; the quill was also dipped into a rich well of unsung, often curious, people and events. This season, the NHA unveils Nantucket A to Z: The Island’s Cabinet of Curiosities, an exhibition at the Whaling Museum showcasing iconic curios, oddities, and other island treasures that tend to slip through among the cobblestones. Here’s a sneak peek into this cabinet. “A is for Abram Quary” Since the landing of the earliest settlers in 1659, Nantucket’s Wampanoag Indians suffered devastating population losses due to an epidemic. Nearing the mid-1800s, Abram Quary represented the last of the Wampanoags. Living in a simple, one-room house at Abram’s Point, Quary received visitors and prepared clambakes for festive outings. He still spoke the Massachusett language of his ancestors, and made lovely hand-woven split-ash baskets. The portraits painted
of him by visiting artists portray him with “forlorn gaze” as “the last of his race,” placing him in the realm of “living curiosities” even during his lifetime—a sad paradigm of a vanishing cultural legacy. “B is for Bell: The Dionis Bell” In the late nineteenth century, Nantucket was no longer the bustling whaling hub of Melville’s narrative. With its primary industry gone, the island plunged into a decade-long depression. The Civil War thinned its population, and properties fell into neglect. Fighting to reclaim its former prosperity, Nantucket looked to tourism as the new white whale. By the 1870s, the island had been transformed from a roughneck fishing community to a charming vacation destination. Cottages, hotels, and restaurants sprouted up in town and in Siasconset, and Surfside Beach gained new popularity among visiting bathers. Transportation, however, remained painfully behind the times. Limited to bicycles and horsedrawn carriages, long, dusty trips out to Surfside and ’Sconset were far from the advertised refinement. Relief came in 1881 when three miles of track were laid from Town to Surfside. When the final spike was driven on the Fourth of July, a reconditioned steam engine named “Dionis” embarked on her first
trip on the Nantucket Railroad. Three years later, the track was extended to serve ’Sconset. For thirty-five cents, riders enjoyed a scenic excursion from town to Surfside, then on to ’Sconset along the south shore. Despite innovations in trains and track, the railroad never became a profitable enterprise. Ownership passed hands continually, the railroad eventually becoming the possession of New York investors. With the outbreak of World War I in 1917, the rising price of iron, due to the war effort, motivated the New York owners to rip up the track and sell it off. All that remained of Dionis was its bell, which today hangs soundless in the Whaling Museum. Abram Quary, the last of the Wampanoags
“H is for Hermit of Quidnet, Fred Parker” From Madaket Millie to Billy Clark, the town crier, Nantucket is famous for its eccentrics. In the nineteenth century, few characters attracted more curiosity than Fred Parker (1801–80), the “Hermit of Quidnet.”
Nantucket A to Z opens its cabinet doors to the public on May 27 and opens our eyes to some of the island’s most curious pieces of history.
After moving to Nantucket at an early age, Fred Parker married islander Sarah Hatchet and made a living as a carpenter with a shop on South Water Street. For unknown reasons, Parker separated from his wife just prior to the outbreak of the Civil War. At about that time, he made the decision to retire from regular society and move out of town to Quidnet. There he constructed a modest, one-room shack on a hillside facing Sesachacha Pond.
Abram Quary, the last of the Wampanoags
At this remote spot, the Hermit of Quidnet led a solitary existence, reading newspapers and volumes of philosophy and religion. He was reported to be an excellent conversationalist on those and other topics, and welcomed visitors. He decorated his shack with quarterboards from wrecked vessels, stray bits of driftwood, whale-oil casks and barrels, and other miscellaneous articles until it acquired the appearance of a true “hermit’s retreat.”
The Hermit himself spent much of his time reflecting, sleeping, and reading in his beloved rocking chair, dressed in a motley array of patched clothing that he had no doubt fabricated and mended by hand. With his long, flowing beard, he became a beloved subject of visiting artists and photographers.
Fred Parker, Hermit of Quidnet
“U is for ‘U ‘U Club” ‘U‘U clubs were weapons used by warriors from the Marquesas Islands in the Pacific Ocean. Made of hard ironwood and darkened with coconut oil, the clubs were carved with figures and faces thought to provide the owner with extra powers and protection in combat. Whalers occasionally stopped in the Marquesas and traded. Herman Melville encountered the Marquesas when he jumped ship from the New Bedford whaler Acushnet in July 1842, an experience he wrote about in Typee (1846): “The young men and warriors produced their spears, paddles, canoe-gear, battle-clubs, and war-conchs, and occupied themselves in carving, all sorts of figures upon them with pointed bits of flint, and adorning them, especially the war-conchs, with tassels of braided bark and tufts of human hair.”
M is for May, as in May 27, when Nantucket A to Z opens its cabinet doors to the public. The deeper one digs into the history of Nantucket, the more fascinating and curious it becomes. So stop in and give it a browse, because the story of this island becomes so much more interesting when we explore its unconventional citizens and its quirky incidents.
N Magazineâ€™s new featured wedding of the month, celebrating Nantucket weddings in all their glory.
Featur ed Wedding
B & G: Lucas & Caitlin Where: Sankaty Head Golf Club and Beach Club Flowers: Dawn Kelly of SoirĂŠe Floral Hair: Darya Salon Wedding Dress: Priscilla of Boston, Vineyard Collection Cake: Bartlett Farms Bridesmaid Dresses: J.Crew Band: Johnson Brothers Photographer: www.nantucketwedding.net
Minutes to Nantucket.
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34 56 19 67 80 41 67 49 72 17 58 3 65 40 80 12 72 13 86 86 49 91 61 16 80 67 11 58 58 8 72 67 61 47 80 80 35 10 33 20 5 69 58 80 41 47 80 95 2 94 49 67 56 90 6,7 90 4 61 86 61 61 76 47 86 36 58 94 35 65 14 26,27 61 49 33 49 15 57 20 69 67 67 33 49 9 58 62 72 4 62 4 16 17 71 96 62 57 67
Hyannis To Nantucket FLIGHT
101 6:00 A 6:20 A 103 7:00 A 7:20 A 105 8:00 A 8:20 A 107 9:00 A 9:20 A 109 10:00 A 10:20 A 111 11:00 A 11:20 A 113 12:00 P 12:20 P 115 1:00 P 1:20 P 117 2:00 P 2:20 P 119 3:00 P 3:20 P 121 4:00 P 4:20 P 123 5:00 P 5:20 P 125 6:00 P 6:20 P 127 7:00 P 7:20 P 129 8:00 P 8:20 P
Nantucket To Hyannis
Mon-Fri Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily
102 6:30 A 6:50 A 104 7:30 A 7:50 A 106 8:30 A 8:50 A 108 9:30 A 9:50 A 110 10:30 A 10:50 A 112 11:30 A 11:50 A 114 12:30 P 12:50 P 116 1:30 P 1:50 P 118 2:30 P 2:50 P 120 3:30 P 3:50 P 122 4:30 P 4:50 P 124 5:30 P 5:50 P 126 6:30 P 6:50 P 128 7:30 P 7:50 P 130 8:30 P 8:50 P
Mon-Fri Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily
Schedules subject to change.
Nantucket Airlines offers flights on the hour from Hyannis, and on the half hour from Nantucket – 30 flights daily. Think how easy that is to remember. Now make reservations online at nantucketairlines.com.
800-635-8787 ~ 508-228-6234 ~ nantucketairlines.com
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