N THE GRAPES OF
DROUHIN WINE LUMINARY OF THE YEAR
DR. MARK HYMAN Food as Medicine
The Most Interesting Man
THE DREAMLAND’S N magazine
Nantucket Magazine May 2012
WINE ISSUE FESTIVAL
Editor & Publisher Bruce A. Percelay
Art Director Paulette Chevalier Head Photographer Nathan Coe Operations Consultant Adrian Wilkins
Photographers Eric Buechel Greg Hinson Bill Hoenk Kris Kinsley Hancock Kit Noble Joshua Simpson Advertising Director Fifi Greenberg Advertising Sales Audrey Wagner Publisher N. LLC Chairman: Bruce A. Percelay
ANY TIME, ANY WAY
Winter? What winter? For those fortunate enough to have â€œwinteredâ€? on Nantucket this year, you would have witnessed swimmers at Childrenâ€™s Beach in March, daffodils springing up six weeks early, and seals basking in the February sun. From all early appearances this could be a hot summerâ€” economically as well, with rental bookings, real estate sales and event planning well ahead of last year. This all coincides wonderfully with N Magazineâ€™s own celebration in July, our 10th anniversary!
Managing Editor Robert Cocuzzo
Contributors Richie Billingham Kate Coe Kelly Halpin Anthony Hanson Brigid Harmon Mark Hyman M.D. Jen Laskey Marie-Claire Rochat David Rosengarten Marjan Shirzad Denis Toner
Bruce A. Percelay Editor & Publisher
In this issue, we once again toast our partnership with the Nantucket Wine Festival featuring Luminary of the Year, Laurent Drouhin. A long time attendee of the Festival, Drouhin is the fourth generation of one of Burgundyâ€™s most respected wine families, making him true wine royalty. We felt there was no better way to celebrate the wines of Drouhin than by making their grapes the star of our cover.
A S S O C I AT E S , I n c .
For the non-oenophiles among us, we invite you to meet Bill Paley, arguably â€œThe Most Interesting Man on Nantucket.â€? Beyond his uncanny resemblance to the Dos Equis beer spokesman, Paley has lived a life worthy of the title. Segueing to the silver screen, N previews a film on the island, by the island, for the island entitled Nantucket 24: One Day on Island Time. The movie is made up of footage taken by seventy Nantucketers during the course of one day and will premiere at the soon-to-be-open Dreamland Theater. In an effort to bring our readers the most thoughtful content possible, we will be featuring special contributors throughout the season. In this issue we share the expertise of â€œDoctor to the Starsâ€? Mark Hyman, MD; renowned wine writers, Anthony Hanson and David Rosengarten; and famed National Public Radio motor mouth, Ray Magliozzi of the NPR syndicated program, â€œCar Talk.â€? Cheers to the beginning of a warm and wonderful season!
Enjoy local oysters, shrimp, clams and lobster either by the piece or order a feast. Serving 11:30am - 11pm. Breakfast Lunch Bar Menu Dinner Sunday Brunch
D E C K C A S UA L
D I N I N G
TOPPER'S TURNS 25 #! $
Nantucket Times 17 North Beach Street Nantucket, MA 02554 508-228-1515
$ % ! " Bruce A. Percelay Editor and Publisher
ÂŠCopyright 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
TH IS IS THE PLACE TO BE. Breakfast Lunch Cocktails Dinner Sunday Brunch Located at The Wauwinet. Ample free parking & complimentary van service. Please dress casually. 508.228.8768 toppersrestaurant.com
WHEN THE JOB GETS TOUGH CALL IN MARINE
Tommy Lee Halford & Jay Hanley, Owners of Blue Star Construction
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Back Bay / Beacon Hill 200 Newbury Street
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Charlestown & East Cambridge 92 Main St., Charlestown
617.227.6070 142 Commercial Street 617.723.4240
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When Cru Restaurant needed to totally gut their new space for a Spring opening, they called in Blue Star Construction. From dirt-floor demo to custom-millwork finish, Blue Star rolled up its sleeves and got the job done with Marine Home Center at their side. Getting supplies when they need them, where they need them, enables Jay Hanley, owner of Blue Star, to perform his job. As one of the islandâ€™s busiest contractors with over 80 projects under his belt, Hanley plans his jobs with military precision. â€œGiven that we are 30 miles out to sea, only Marine can meet our deadlines. They cover our backs.â€? Whether you are a major contractor or do-it-yourselfer, when the job gets tough, Marine Home Center is there to serve all your home improvement needs.
134 Orange Street, Nantucket - (508) 228-0900 - marinehomecenter.com
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WINE FESTIVAL 2012 18 TAILGATING IN STYLE What do NASCAR, the Kentucky Derby, and Nantucket all have in common? Each can tailgate with the best of them. Learn what it takes to drive away with victory at the Daffodil Tailgate Picnic.
Filmmaker Kit Noble returns to the silver screen, except this time he’s brought 70 of his friends along. Preview the Dreamland’s debut film, Nantucket 24: One Day on Island Time.
22 TALKING CLASSIC CARS
55 WINE ROYALY Meet the Nantucket Wine Festival’s Luminary of the Year, Laurent Drouhin.
Just in time for Daffy, tune in with Ray Magliozzi of NPR’s ‘Car Talk’ as he breaks down the obsession surrounding classic cars.
65 A PERFECT PAIR
30 THE MOST INTERESTING MAN FROM NANTUCKET
Master of Ceremonies, Denis Toner, joins famed wine writer, David Rosengarten, in pairing wine with the plates of three Nantucket chefs.
Move over Dos Equis, there’s a new most interesting man in town and he goes by the name Paley, Bill Paley.
74 TAG TEAM TASTING Get your spit bucket ready! Wine writer Jen Laskey checks in with some of the island’s top sommeliers to explore the tastier points of a wine tasting group.
41 EATING THE CURE Bestselling author and doctor to the stars, Mark Hyman, shares his expertise on preventing and curing diseases by what you put on the end of your fork.
80 THREE YEARS ON A WHALESHIP AND ALL I GOT WAS SCURVY THE GRAPES OF DROUHIN Luminary of the Year, Laurent Drouhin, and his legendary family have built a wine dynasty with the juice of just two grapes: Chardonnay and Pinot Noir. The 2012 Wine Fest cover captures the actual Pinot Noir grapes from one of their vineyards in Burgundy.
ES OF THE GRAP
DROUHIN WINE L
49 NANTUCKET 24
E YEAR Y OF TH UMINAR
RK HYMAN DR. MA Medicine Food as
Think you could have made it as a Nantucket whaler? After looking at what was on the menu, you may think twice.
92 A CLOSING BID Renowned wine writer, Anthony Hanson, gives us a taste of the Nantucket Wine Festival’s Hospices de Beaune seminar and luncheon.
Y M PALE WILLIAInte resting Man
Photo by ERIC BUECHEL
CONTRIBUTORS MARK HYMAN M.D. Mark Hyman is the founder and medical director of The Ultra Wellness Center in Lenox, MA, a medical editor for the Huffington Post, and author of five New York Times bestselling books including The Blood Sugar Solution (Little Brown 2012). In his piece “Eating the Cure” (pg. 41), Hyman lends his expertise on defeating disease with diet.
ANTHONY HANSON British Master of Wine and Christie’s Wine Consultant, Anthony Hanson, has contributed to Decanter, The World of Fine Wine, and is author of the celebrated book Burgundy. In his piece “A Closing Bid”(pg. 92), Hanson gives N a preview to the Nantucket Wine Festival’s Hospices de Beaune luncheon and seminar, which he will host at the Great Harbor Yacht Club on May 20th.
DAVID ROSENGARTEN David Rosengarten is wine editor of SAVEUR, a regular contributor to WINE & SPIRITS, and a weekly contributor to the Huffington Post. He has written several books including Red Wine with Fish (Simon & Schuster, 1989), Taste: One Palate’s Journey through the World’s Greatest Dishes (Random House, 1998), and David Rosengarten Entertains (Wiley, 2004). Rosengarten teams up with Denis Toner to pair wine with the cuisine of three Nantucket chefs (pg.65).
Contributing photographer, Joshua Simpson, brought in a talented NYC crew for shooting Luminary of the Year, Laurent Drouhin (pg. 55). Styled by Mary Elizabeth with hair and makeup by Hiroko Takada, Mr. Drouhin wore clothing from John Ashe. A lavish spread of food was prepared by the Crabtree’s Kittle House in Chappaqua, NY and was styled by Tiziana Agnello. Go behind the scenes of the shoot at www.ACKMAG.com.
“THE WINE ROYALTY” SHOOT
items of interest
A new chapter for the
POINT BREEZE Written by MARIE-CLAIRE ROCHAT
The Nantucket will boast 60 guest rooms and suites, two pools, two casual restaurants (one to be open year-round), a fitness facility and a banquet room. The resort will discourage guests from bringing their own vehicles on
A new, and hopefully, happy chapter has been written in Nantucketâ€™s long running
island by operating a shuttle service and
development saga, The Point Breeze. For three years, the hotel sat empty and deteriorating,
offering bicycles on site. Additionally, Snider
a boarded-up victim of a crippled economy and an overzealous developer. The dream for this
is looking to interface with many island
historic building was to be a luxury condo complex, complete with underground parking,
organizations, particularly those offering
world-class restaurants, a pool, fitness center, spa and elaborately appointed residences. But
childrenâ€™s programming, and will arrange
like many dreams, Bob Matthewsâ€™s ambitious plan became a financial nightmare, and the
inter-island package deals for guests who wish
Point Breeze was foreclosed upon.
to visit the Winnetu on Marthaâ€™s Vineyard.
Today, the property on Easton Street sits dormant no longer. Last December, Mark Snider,
The resort is named after one of the islandâ€™s
president of Stanmar, Inc., a design and construction firm based in Wayland, MA, had his
grand, turn-of-the-century hotels, The
offer of $2.8 million accepted, a bitter pill for TD Bank North and its syndicated partners
Nantucket, which was once located on Brant
whose loan on the property was in excess of $40 million. Snider was in patient pursuit of the
Point. When it closed in 1905, a portion of
property for several years, making numerous offers to the bank. All were turned down, until
the building was floated across the harbor to
deal after deal fell apart and Snider was the last man standing.
become the Dreamland Theater. Given that the scheduled reopening of the theater coincides
With the deal made in mid-January, Snider didnâ€™t waste any time getting applications filed
with the opening of the new hotel, Snider
for a massive construction project. â€œIt was painful to watch it sitting there neglected,â€? said
thought it was a most appropriate name.
Snider, who also owns the Winnetu Oceanside Resort on Marthaâ€™s Vineyard. â€œIt is the last great 19th century hotel on the island. Our goal is to make it a wonderful, year-round
Snider has tremendous respect for the
Nantucket destination: Romantic, comfortable, welcoming to families.â€?
community and will work closely with local agencies and institutions to make the new hotel an integral fixture of the Nantucket business landscape. Additionally, he plans to give
â€œFirst Republic Bank certainly has found the recipe for success â€” they always put the customer first.â€? THOMAS KELLER
Chef /Owner French Laundry and Per Se Restaurants
directly to the community by encouraging his guests to donate $25 to the Nantucket Cottage Hospital. (A similar pledge program at the Winnetu has given $175,000 to the Marthaâ€™s Vineyard Hospital over the past ten years.) The opening of The Nantucket will be the realization of a dream Mark Snider has had for years. â€œI always loved the property,â€? he said.
excited about bringing it back.â€? Hopefully The Nantucket will finally put to bed the Point Breezeâ€™s troubling past and this spectacular building on Easton Street will be vacant no longer.
P R I VAT E B A N K I N G P R I VAT E B U S I N E S S B A N K I N G W E A LT H M A N A G E M E N T 160 Federal Street (617) 330-1288
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NEW RESTAURANTS IN
Redefining the Seascape
of New England Cuisine
After more than 20 years in business on Straight Wharf, the Ropewalk
Written by MARIE-CLAIRE ROCHAT
For quick bites on “The Strip,” the brand new Nantucket
has closed and is being replaced by Cru. The crew of Cru—partners
Pasty Company takes over the former Lola Burger space.
Jane Stoddard, Carlos Hidalgo, and Chef Erin Zircher—describes this
Opened by Nathan Coe, the Pasty Company will purvey
new eatery as a “premier oyster bar offering casually-elegant cuisine
a flavor from Coe’s homeland: Rustic, handmade pasties
in a visually stunning waterfront setting on Nantucket Harbor.”
baked daily in store, using humane and natural ingredients.
Stoddard, Zircher and Hidalgo are seasoned service industry
With the doors set to open in May, the shop will offer
professionals on Nantucket, most recently working together at the
pasties for any appetite, including flavors such as broccoli
Boarding House. Since signing the lease last December, Cru has
and cheese, chicken curry, and steak and Stilton.
been given a new, minimalist look while maximizing its gorgeous harbor views. Cru is set to open mid-May, with lunch and dinner slated to run through mid-October.
Photography provided by Zofia & Co.
This premier restaurant and oyster bar offers casually elegant cuisine in the visually stunning waterfront setting of Nantucket harbor. Guests will enjoy fresh, innovative seafood and an expansive oyster selection complemented by two sleek bars that feature an extensive wine and champagne list and inspired cocktails. ONE STRAIGHT WHARF / 508.228.9CRU (9278)
Another welcomed surprise is Fog Island Grille, a new mid-island eatery opened by Fog Island Café’s Mark and Anne Dawson. Housed in the former Cinco’s space on Amelia Drive, the Grille will be open year-round and will offer a tasty, eclectic array of regional dishes and wholesome family favorites. While some plates have been pulled from the Café’s popular breakfast menu, new items were created especially for the Grille: Brunswick stew, Yucatan shrimp with achiote glaze and habanera-pina salsa, and Fog’s noteworthy turkey meatloaf. These and more will be
complemented by a selection of beer, wine and specialty cocktails.
In town, Main Street welcomes Met on Main from The Metropolitan Club’s Kathy Trustman. If all goes to plan, Trustman will bring a taste of Beantown to the former Even Keel space. This will be Trustman’s
A new ethnic dining option is available with the opening of The Thai House on Old South Road over the winter. Owner Sue Thairatana (formerly of Siam To-Go) will
operate a casual, family-friendly dining room with an open Look out Cisco, there’s a new brewpub in town. Maine’s Sea Dog
kitchen. Serving light breakfast, lunch and dinner seven
Brewery has hopped into the former Cy’s space on South Water Street.
days a week, The Thai House will also offer a full take-out
But not to worry, the Sea Dog Nantucket will not be competing with
menu boasting such favorites as Spicy Crab Rangoons and
the island’s favorite local brew.
Crispy Chicken Pad Thai.
fifth Metropolitan Club, which are scattered throughout Massachusetts.
hen it comes to the Daffodil Classic Car Competition, there is truly only one event that drives participants to the brink: The Tailgate Picnic. A cross between NASCAR and the Westminster Dog Show, the ‘Sconset picnic challenges Daffy-goers to fuse food, costume, music, showmanship and gleaming chrome to take the title of top tailgate. Past years have seen such champions as the 1971 Land Rover “Good Bye America,” the “Pirates Party,” and most recently the 1957 Chevy “50s Diner.” The event is not simply about Model As, but Type As, who often plan up to a year in advance in hopes of besting their opponents. Ask anyone who has rolled away with a ribbon, and they’re sure to tell you that winning the picnic ain’t no picnic. “In the beginning, it was very much about the food,” says Eileen O’Connell, winner of more than five ribbons over the past thirty years. “It was about a beautifully set table or tailgate. The people would move away and the judges would taste.” Today the judges rarely try the food, although Judge Patty Rottmeiere says, “Some contestants try to bribe judges with the food and drink.” Brownie bribes aside, the judging is about the pageantry, the details, and the execution of
TAILGATING N magazine
Photo by GREG HINSON
about three minutes. “That is the most crucial thing for anyone who does the picnic to know: the judges are going to come by and they’re going to come by quick,” says O’Connell. “You need to know how you are going to present it so they get the whole story in just three minutes. Otherwise they’ll walk by and you’re probably not going to win a prize.”
the theme — all of which must be presented in
TAKING THE CAKE: N Magazine’s 2011 picnic winner “The 50s Diner”
ust as NASCAR pit crews rehearse over and over, Daffy
Photo by BILL HOENK
through from start to finish,” explains car judge Mark Donato.
picnic crews must have their setup tuned to perfection.
“The theme is seen in the attire, the vehicle, and the menu. It doesn’t
If you’re at the front of the parade, you may only have
have to relate to the vehicle’s year or model, but such attention to
five minutes from the time your vehicle is parked to get
detail might just put you into the winner’s circle.” O’Connell adds,
all the elements in order for judging. To this point,
“The judges want something that is classical. They want it to be
O’Connell highly recommends rehearsing the night
sophisticated, and not too tacky.” So even when doing a pirate
before. Everyone should know what job they are going
theme, it wasn’t enough just to dress up with eye patches and plastic
to perform, whether it is to set up the table, turn on the
swords. No, O’Connell and company did their research, finding out
music, or simply to look pretty in costume. It also helps
the particulars of a pirate ship that lurked in Nantucket waters and
if the vehicle can carry all the elements of the picnic, as
designed everything accordingly from the name and year of the
opposed to having them split up in a support vehicle parked nearby.
ship down to the hand sketched maps on board. To some, this might
Although some Daffy purists such as Robert Sarkisian might
seem like going into overdrive—but to the judges and the many
look down their noses at the tailgate claiming, “I am all about
Daffy devotees, these details propel a picnic to the front of the pack.
winning on Main Street not ‘Sconset,” it goes without saying that the picnic involves many more moving parts than the parade.
As you’re kicking the tires of this year’s Daffodil displays, realize
While execution on the day of is important, proper planning in
eye. Beneath the hoods of these classic cars beat the hearts of true
the weeks and months prior is absolutely essential. And it all starts
competitors who are looking to take the checkered flag by way of a
with deciding on a theme. “We look for a theme that’s carried
checkered picnic table cloth.
that behind the cupcakes and chrome there’s more than meets the
EVERY SATURDAY MORNING, two thick Boston accents stream over 500 radio stations in the United States and countless webcasts worldwide. Click and Clack, the Tappet Brothers, have won throngs of faithful listeners over the years with their program “Car Talk,” an hour-long laugh-fest centered around car maintenance and two endearing personalities. Just in time for the Daffy Car Parade, Ray Magliozzi, one half of this motor mouth duo, met up with N Magazine outside his studios in Harvard Square — the legendary law offices of Dewey, Cheatem, & Howe — to discuss the obsession surrounding old classics and to warn us once again, “Don’t drive like my brotha!”
N: How do you think classic cars are fitting
be doing a lot worse stuff than this!” They
could be out carousing with the boys
Ray: Well I’d have to guess that people who live on an island kind of like to be a little disconnected and so reconnecting with the
getting drunk or going to the racetrack or many other things that we won’t mention
shaft and put it
on a family show! [Laughing]
on again. Now, he didn’t like the
distant past is like disconnecting from modern society. Living on an island is a form of escapism and so is gravitating towards old cars. They bring you back to a time in your
way that fit. He N: So what drives these guys into the drudgery of restoring an old classic?
carefree. And if that’s what you guys want
[Laughing] Who knows what walks of life
to do, go for it! [Laughing] While the rest
these people come from but I suspect from
of us are fighting the hard battle and facing
everywhere: retired firemen, retired stock-
reality on the mainland, you guys are
brokers. If you were accustomed to a routine
sitting out on Nantucket enjoying. But
and all of a sudden you get to the point in
don’t worry about us mainlanders. That’s
life that you have to retire, then you wake up
alright…we’ll carry the load! [Laughing]
that first morning and ask, “Well what do I
Ray: Well, the classic thing to look for is
do now?” I mean how many times can you
attention to detail. I have a friend who is
really watch the Ellen DeGeneres Show?
an industrial designer and he told me one
day, “The parts you design that you can’t
Ray: Only from the wives! [Laughing]
with NPR’s Ray Magliozzi
N: If you were judging this Daffodil Festival’s Classic Car Competition, what would you be looking for in a winner?
see are just as important as the parts that N: Does it take a different breed of
you can see.” So I guess if I was judging
mechanic to restore an old classic?
restored cars, I would be looking for things that are more than superficial. I’d be looking
it’s mostly guys who restore cars you’d
Ray: Oh, I think so. A bunch of years ago my
imagine. It’s often their wives who are at
brother and I were invited to visit this shop
their wits’ end because this project that
up in the North Shore called Gullwing and
was promised to take six months has been
they did Mercedes Gullwing restorations.
dragged out for six years and has taken
That was their specialty. They did what’s
over not only his side of the garage but also
called frame-up restorations. They take
her side and now threatens to take over the
the car completely apart—every last nut and
Ray: Anything that’s been made in the last
yard! [Laughing] And none of the guys
bolt—and then reassemble it and wherever
thirty years! [Laughing] I just don’t see
that are engaged in this will ever admit
possible, improve upon it. They were like a
any of the cars that I’ve worked on in my
that these projects have gotten out of hand,
bunch of Swiss watchmakers. The place
lifetime, except some of the T-Birds and
because I think that’s the part of it that they
was quiet. In our garage, guys are throwing
Corvettes, becoming classics. I can’t see
like. I can’t speak for women, but guys
tools around, they’re yelling at each other,
anyone lusting after a 1987 Hyundai XL
need hobbies. Guys need stuff to do.
and the parts aren’t right. These guys were
or a Camry or Corolla or any kind of Ford.
Otherwise they’re going to get themselves
cool, calm, collected. I was watching a fellow
[Laughing] Maybe some of the newest
into trouble! We always say to women
put together a transmission. He slid one
Mustangs will become classics in thirty
callers who complain about their husbands
gear onto the layshaft and didn’t like the
years, but I just don’t see someone saying,
I think cars are part of the male ego and
C A R S
we’d be like, “Would you put that thing on
Ray: They miss the drudgery of work!
restoration horror stories?
C L A S S I C
fooling around with that shaft. At our shop
life when things were simpler and maybe
N: Do folks ever call the show with car
spent a half hour
getting in over their heads, “They could
way it fit so he took it off and touched up that
“Oh, I am going to get one of those and put it
for parts that you can’t see from the curbside.
N: What cars from the past do you think should stay in retirement and not be restored?
in moth balls because in thirty years it’s going to worth a ton of money.” But I’m sure someone will. I mean tomorrow’s classics are being born today and it’s just a matter of having the eye for it, knowing that that car is going to be something in 30 years. Then you just have to live long enough to cash in on it! [Laughing] N: Is there a particular classic car that you would want?
N: So you think people can go a little overboard with these classic cars? Ray: I’ll tell you a funny story. My brother and I were at the Detroit Auto Show a couple of years ago and we were doing a special for Nova about cars of the future. While we were there they wanted to take photos of us in front of various displays. One of the cars we wandered over to
Nantucket Garden Festival
a celebration of island gardening
was the Rolls Royce Silver Cloud. They wanted us to pose in front of it and Tom put his hand on the car. Two guys came running over like we
Ray: I like funky cars. If someone were to offer me a Jaguar XJS V12
had stolen the Crown Jewels screaming at us, “You can’t touch the car!”
or something like that, I wouldn’t be interested. I’d be more inclined to
I said, “Then how do you get in it?!” [Laughing] So it occurred to me
want something like a Volkswagen Thing because it’s fun. I guess I am
right then that I would never want to own a car or work on a car where
the kind of person that wouldn’t want to have to worry about someone
you would have to be so worried about it that you couldn’t touch it.
touching my car or scratching it.
After all, it’s just a car.
July 25 ~ 28, 2012
Living 5 South Water St. Nantucket, MA
508.228.SWIM(7946) entrance on Cambridge St. Behind Pollacks
! !!" !! " # $ Nantucket !"#$!"%!&'!()*#"+,-#$"'.!)#/,.0$1 !""#!$%#%!&!'''(((#$%)*+,#-.)
#&(($'.0%#$-)%-6-)/ Trudy Dujardin, ASID, LEED Accredited Professional +ID + C
Photo by ROSIE HARDY
Waterproof Tote Murray’s Toggery... $49
Treton “Skerry” Rubber Boots Murray’s Toggery... $60
Echo Design Umbrella Murray’s Toggery... $25
Thermal Slick Raincoat Murray’s Toggery...$58
N magazine magazine
Nomad “Drizzle Shoe” Nantucket Brand... $42
Other fun, fashionable options for rainwear can be found at The Nobby Shop and Zero Main.29
THE most INTERESTING
on the ISLAND
Written by ROBERT COCUZZO
Photography by NATHAN COE
HE is SON to a MEDIA TITAN and a FASHION ICON. HE has RUN RESTAURANTS, SAILED the WORLD, and owns an IMPRESSIVE ART COLLECTION. HE was a WAR JOURNALIST, a BOAT BUILDER, an ADDICTION COUNSELOR, and now HE is a LUXURY CIGAR PROPRIETOR.
N magazine magazine
WILLIAM C. PALEY is… THE most INTERESTING MAN on NANTUCKET.
o, Bill Paley is not the debonair
In the early 2000s, Bill Paley began stoking La Palina back to life,
Dos Equis beer spokesman. In fact,
setting out to reestablish his grandfather’s cigar in the same manner
he doesn’t even drink beer, or any
his father would have: As a high-end, luxury item. “The cigar business
alcohol for that matter. Mr. Paley
is in my blood,” Bill says. “I’d spent many years learning about them
does, however, tout a most interesting
and developed my own taste. I thought if I made something that really
story. The summer ‘Sconset resident
appealed to my taste and was of the highest quality, then other people
owns the luxury cigar company
would agree and enjoy that.” So in true Paley fashion, Bill sourced
La Palina. This in itself may not be
the best tobacco, found the best blenders, hired the best rollers, and
especially interesting if not for the history surrounding the company
meticulously designed the La Palina brand from its elegant box down to
and the unique events that led Bill to owning it. Inasmuch as his
the detailed etching of its label. “Rather than looking at the economics
cigars are a blend of premium tobacco, Bill Paley’s life is a robust
of it, I went in and just made the best cigar I could,” he says.
blend of Americana.
When the smoke cleared, Bill came out with 1896, followed by The story of Bill’s La Palina Cigars began with his grandfather, a Ukrainian immigrant working as a lector at a cigar rolling company
The Family Series. The $20 cigars proved to be a far cry from your everyday stogie, winning the praise of connoisseurs the world over.
at the end of the 19th century. As Samuel Paley recited novels
This spring, Bill unveils two new editions to La Palina: Kill Bill,
and news clippings to the cigar rollers, he learned the delicate
a stout “smoke-while-you-walk-your-dog powerhouse,” and
art of cigar making. By 1896, Samuel had created his own
Goldie, a long thin panetela. Named after his grandmother,
cigar, and in just over a decade he was producing a million
Goldie is Bill’s attempt at cigar perfection. Using a rare
of them per day. He called the company La Palina, after
tobacco known as medio tiempo, the limited edition
his wife Goldie. “When my grandmother would come
cigar will be rolled by a single roller in the United States.
into the factory, most of the workers were Hispanic, and
Appropriately enough, Goldie’s roller is a woman, a
they’d see Mrs. Paley, and they’d say ‘ah, La Palina,’”
Cubana trained by the best in the world. “The cigar is the
Bill explains, as a cigar leaks smoke between his fingers.
culmination of three or four years of shooting for the very,
“The company was the way that my grandfather was
very top,” Bill says.
able to raise himself up and make his fortune. He truly realized the American Dream.”
Of course, in today’s tobacco-resistant culture, the cigar business is hardly a celebrated industry. To this end,
Samuel went on to hire his son William, Bill’s
Bill defends cigar smoking by citing his 20 years as
father, as vice president of advertising and soon the
an addiction counselor, a calling he answered after
company was sponsoring a radio program, “The
overcoming his own demons with addiction. “The focus
La Palina Hour.” The younger Paley was a natural
should be on cigarettes, which are extraordinarily harmful
in broadcasting. After buying up a number of
addiction devices…Cigar smoking does not have that
radio stations, William founded the Columbia
[addictive] compulsion,” he reasons. “I can understand
Broadcasting System, what is today simply known
the pushback against tobacco, but it should be a push
as CBS. In 1947, he married the impossibly
back against tobacco in its most evil form: the cigarette.”
Cushing, and the Paleys ascended to the American
Bill has become something of an advocate for cigar
elite. “With my father and my mother, the family
smokers’ rights, a position he mounted when New York
really became part of the fabric of American culture
City placed a ban on smoking in public parks last spring.
on the high-end, certainly,” Bill says. “Both were
Bill organized a smoke-in at Samuel Paley Park in
iconic livers of the good life and extraordinary
Midtown Manhattan, declaring to the crowd that the
connoisseurs of everything from food to art to
park named after his grandfather would “continue to
conversation…that was the environment I grew
be…an oasis to people to exercise their freedoms…and
up in.” As for the cigar business that sparked what
relax and have a good cigar.” Beyond smokers’ rights or
would become known as the Tiffany Network,
his family’s legacy, Bill seemed to be speaking out for
Samuel sold off the company when he joined his
the dignity of cigars themselves.
son on the board of CBS.
N magazine N magazine
glamorous Vogue fashion editor, Barbara “Babe”
“The people I’ve met from all ends of the line, from the rollers and the blenders all the way up to the manufacturers and the growers are some of the nicest, most interesting people I’ve ever met in my life — and I’ve done a lot of things in my life.”
“200 hands touch a cigar between seed to store,” Bill says
endlessly out from one of his cigars. It’s a life rather unex-
with the sincerity that leads you to believe he’s shaken
pected of his pedigree. And though his illustrious family
every one of those hands. “The people I’ve met from all
history follows him wherever he goes, Bill successfully
ends of the line, from the rollers and the blenders, all the
blazed his own trail from playboy to mentor to businessman.
way up to the manufacturers and the growers, are some of the nicest, most interesting people I’ve ever met in my
This trailblazing also delivered Bill to Nantucket about
life— and I’ve done a lot of things in my life.”
25 years ago. After several summers renting, he purchased
Indeed, Bill has dabbled in everything from selling yachts
entertains guests (over cigars, of course). Born into a
to owning nightclubs and restaurants to working as an
world of glamour and extravagance, Bill appreciates that
Internet consultant. During the Vietnam War, he was hired
“Nantucketers take pride in being unpretentious.” He adds,
by the US military as a combat cinematographer. When he
“The island epitomizes the kind of simple honest quality
finished his tour, Bill joined the Defense Department and
and heritage that really resonates with me. That’s why I
created propaganda films. “When I got out of the military,
settled here. For me, it’s the only place on earth that when
I rehabbed an old boat and sailed it down to Florida,” Bill
I go there, I do not think about some place else.” And when
recounts with a laugh. “I’ve had a great life. I don’t regret
Bill Paley is on Nantucket he doesn’t always smoke cigars,
anything.” The stories go on and on like smoke dwindling
but when he does, he makes it a La Palina.
a home in ‘Sconset where he raised his family and today
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feel the nagging symptoms that I have come to accept as normal â€“ a little more tired, a little more (or a lot more) belly fat, a little more trouble sleeping, a little more achy, a little more congestion, a little more indigestion and bloating, a lower sex drive? Or worse, are you suffering like one in two Americans with a
chronic disease? Do you have pre-diabetes or diabetes (90% of which is not diagnosed)? Do you have an autoimmune, allergic or
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Author, Mark Hyman at Pumpkin Pond Farm
Photography by NATHAN COE
isease is not a normal consequence of aging.
Nagging symptoms, often heavily medicated,
are not inevitable. They are the result of
something very simple: Not following the basic
laws of biology. Your body is a system, an ecosystem where everything is connected. When that system is out of balance, disease arises. And there are only a few ways the body becomes out of balance: Too much of the bad stuff (poor diet, stress, microbes, toxins and allergens), and not enough of the good stuff (whole, real fresh food, nutrients, movement, water, air, light, rest, sleep, rhythm, love, connection, meaning and purpose). These are the ingredients for a healthy human. After practicing medicine for over 25 years, I am still startled to find how most of my patients do not connect what they eat with how they feel, thinking that disease is something that happens randomly, a thing that they get. Recent discoveries in the field of genomics, epigenetics and nutrigenomics provide a new paradigm for understanding how to treat
“What you put on the end of your fork is more powerful than anything you will ever find at the bottom of a pill bottle.”
disease. It is quite simple. Disease goes away as a side effect of getting healthy. You don’t have to treat the symptoms. Simply treat the cause and the symptoms vanish. Treat the system. This past year, in partnership with Rick Warren of Saddleback Church and doctors Oz and Amen, we created a simple experiment: Teach people how to create health and watch disease go away. The 30,000 member church not only lost 250,000 pounds, but vanquished diseases – diabetes, high blood pressure, depression, allergies, asthma, irritable bowel, reflux, migraines, acne, low sex drive, fatigue and more. The biggest lever to create biologic change is not a new wonder drug or new robotic surgical procedure, but food. The right food turns on the right genes, and creates biological signals that create health, while the wrong foods turn on genes that cause disease and create biological chaos. The average American eats 29 pounds of french fries, 23 pounds of pizza, 24 pounds of ice cream and consumes 53 gallons of soda, 24 pounds of artificial sweeteners, 2.736 pounds of salt and 90,700 mg of caffeine per year. Do we really think we can create health in that toxic environment? Conversely, we underestimate the power of real, whole, fresh food to transform our biology, not in months or years, but in days or weeks. What you put on the end of your fork is more powerful than anything you will ever find at the bottom of a pill bottle. Dr. Dean Ornish has proven that eating a whole-foods, plant-based diet beneficially affects over 500 genes, turning off the cancer-causing genes and turning on the cancer-fighting genes. Even more startling is research
who found that you could reverse the inevitable shortening of your chromosomes that accompanies aging simply by eating a whole-foods, plant-based diet. Telomeres are the little end caps on your chromosomes. They get shorter as you age. Eating real food lengthens them. There is no drug or any intervention other than food that has ever been shown to stop their inexorable shortening, shortening your life in the process.
by Elizabeth Warren, winner of the Nobel Prize in Medicine, and Dr. Ornish
“Getting to the top can be a challenge. It should not be one once you’re there.”
ach meal is a chance to heal. The good news is that despite doctors’ confusion and media misinformation, the science of nutrition is quite clear on how to get extraordinary results and create health.
Here’s how to prevent, treat and reverse almost every chronic
“After working with some of the most successful families in the world, we have seen certain
illness. It is based on what I call the “nutrigenomic index” or how
systematic patterns emerge. Creation of wealth and its preservation across time and generations
to turn on all the genes that create health. Try it for one month
demand distinct perspectives and approaches, some of which are easy to see but many of
and not only will you lose weight and boost your energy, but many
which are simply not apparent. Issues not in full view during the climb to the summit can arise
of your chronic nagging symptoms will go away.
and become as challenging as those overcome while climbing to the peak.” — Chris Geczy, Ph.D. Partner of GKFO, LLC
THESE TEN SIMPLE TIPS WILL CHANGE YOUR LIFE
1. EAT REAL FOOD If it was grown on a plant, eat it. If
6. POWER UP YOUR DAY WITH PROTEIN
it was made in a plant, avoid it. If it has a label stay away. As my
Protein for breakfast (whole Omega-3 eggs, protein shake, etc.)
grandmother said, “Buy fresh, eat fresh.”
boosts your metabolism and builds muscle.
2. EAT THE RAINBOW Colorful plant foods, the dark
7. DON’T DRINK YOUR CALORIES You don’t
greens, blues, reds, oranges and yellows are all indicators of
compensate for them by lowering your intake of solid food and
powerful plant compounds called phytonutrients that turn on
they spike your insulin, too. That means sodas, juices and too
anti-inflammatory, antioxidant, detoxifying genes.
much alcohol (more than one glass with dinner).
3. GET AN OIL CHANGE Most Americans are deficient
8. BEAT THE WHEAT Wheat has taken over our food
in Omega-3 fats that make up 60% of your brain, prevent heart
supply. Our modern dwarf wheat has a super starch (amylopectin
disease and diabetes and reduce inflammation. Eat sardines, wild
A), super gluten and a super drug which makes you fat, inflamed
salmon, but stay away from the mercury laden tuna and swordfish.
and addicted. Two slices of whole wheat bread raise your blood sugar more than two tablespoons of table sugar. Give it up for the
4. CREATE THE PERFECT PLATE 50% low starchy
summer and watch your health transform.
veggies like broccoli, asparagus, salad fixings, 25% lean protein
Christopher Geczy, Ph.D., Stephen Kitching
(chicken, fish, beans, nuts or seeds), and 25% gluten-free whole grain
9. DUMP DAIRY For the summer (or just a month), give
multi-generational wealth management.
like brown rice or quinoa or starchy veggies like sweet potato.
up “nature’s perfect food” (only if you are a calf!). It can cause
Along with his work at GKFO, Dr. Geczy is
5. BALANCE YOUR BLOOD SUGAR Learn how to
and even acne.
create the perfect plate (and meal) to keep your blood sugar even.
Academic Director of the Wharton Wealth Management Institute and Adjunct Associate Professor of Finance at The Wharton School.
Banish sugar from all forms for one month. Eating sugar and flour
10. NUTRIFY YOUR LIFE Take a good multi-vitamin
If it is time for you to take money management
products spike insulin, the fat storage hormone, leading to belly
and mineral, a fish oil capsule and vitamin D3 every day. Over
to a higher level, contact us for references and
fat or “diabesity,” a metabolic disaster area that is the biggest
90% of Americans are deficient in one or more nutrients. And
a description of our services.
cause of heart attacks, diabetes, cancer, and even dementia.
a multivitamin can even lengthen your teleomeres.
For further information email: firstname.lastname@example.org or call us at 888-797-4090.
These ten simple, but powerful ideas are based on decades of nutritional science of how to create health. Collectively, they can vanquish the most dreaded diseases and nagging symptoms. Most of my patients say, “Dr. Hyman, I didn’t know how bad I was feeling until I started feeling so good.” That is my wish for all of you.
Redefining Wealth Management
office and asset management firm by and a team of skilled professionals trained in
digestive problems, sinus congestion, allergies, asthma, eczema,
GKFO, LLC was founded as a private family
The Red Art Show
Curated by Christie Cure
“2 Heads” by Zeb Bennett
Friend & Tobias Glidden
Andrew Singleton & Amy Zielinski Shannon Green, Dani Henke & Mark Avery
Jerry & Suzanne Daub
RED CRAB by Clyde Myers
Chris Carey & Clyde Myers
8 Orange Street
Marjan Shirzad & Laura Villasenor
Caleb Cressman, Pete Arsenault & Ingrid Lisudóttir Feeney
“Man Ray on My Mind” by Laura Pless “Without Constancy” by Caleb Kardell Photos by KIT NOBLE & SANDY WALSH
f there was something to film from 5AM October 8th to 5AM October 9th on Nantucket, it was filmed. Cameras ruggedly designed for extreme sports were mounted to surfboards, catamarans and mountain bikes.
Others documented impromptu interviews at the Farmer’s Market, youth football games, and the Cranberry Festival. Cameras caught music performances at Cisco Brewery, the Chicken Box and the Muse. Then there were the nature shots: the Serengeti, the Moors, beaches from Madaket to ‘Sconset, once again captured in motion pictures. Filmmakers got behind the bars of restaurants, behind the lines in kitchens, and behind the scenes of a slew of island events. The 70 people behind the cameras ranged from seasoned professionals like Dan Driscoll, Scott Capizzo and Lisa Frey to first-time filmmakers like Angela Raynor, Brian Leonard, and 7-year-old Bella Quinn.
June 15 -17, 2012
24’s trailer went viral within days of its online release, receiving well over 3,000 hits in just a few weeks. Comments flooded the Web, praising the two-and-a-half minute clip as a moving tribute to the Nantucket community, or as one viewer commented: “It’s a wonderful island tapestry.” Of course, making a mini montage is quite different than editing together an entire film. Kit and his editor, Christo Tsiaras of Nantucket by Nature, faced the bewildering task of bringing cohesion to a hodgepodge of footage, essentially putting a film together with scraps on the cutting room floor. They trudged through hours upon hours of clips, some shot with smooth professional precision, others as shaky as a scene from COPS. “The interviews really became the glue binding the film,” says Kit. “Some of the exchanges are very insightful, while others hilariously entertaining.” Indeed, the film’s off-the-cuff interviews give 24 a voice that spans generations, professions and island tenure, all bound by a shared love for the
Nantucket has a storied literary culture indeed,
Grey Lady and the life she provides.
and we feel the time has come to celebrate and share it. This year we’re drawing upon the amazing people and places of our island to create a multi-day cultural event celebrating the rich literary resources of Nantucket’s past, present, and future. We will instill a renewed enthusiasm for books in our culture, connect authors and readers, encourage a love of reading and writing among young people, and celebrate Nantucket Island as an oasis and haven for the literary arts.
On a pristine, sunny day in October 2011, Saturday the 8th to be exact, local filmmaker Kit Noble and the Dreamland Theater orchestrated an ambitious day of filmmaking. Not since JAWS attacked the Vineyard,
Provided by Arts Nantucket
been taken by such movie madness. Like frantic paparazzi, 70 Nantucketers ran amuck on the island wielding video cameras. When they called
it a wrap, Kit Noble had the fodder to launch a film for the island, by the island, titling it Nantucket 24: One Day on Island Time.
FREE FREE APP APP at at Apple Apple store store showing showing locations locations && calender calender of of Nantucket Nantucket 48 Book Book Festival Festival events. events.
has an island off the coast of Massachusetts N magazine magazine
was a perfect way to bring together our focus
As for Kit Noble, Nantucket 24 holds some
was Kit’s primary company, turning him into
on film and our mission as a community
personal significance. Kit washed ashore three
a reclusive modern day Thoreau. Since then,
center and resource,” says Patty Roggeveen,
years back from Connecticut as a veteran
Nantucket has become more than just his muse;
horizon then returning to the camera with a thoughtful insight. “Nature…The solitude.
Dreamland’s executive director. “The
photographer conditioned to the anonymity of
it’s become his home. “The island’s natural
Sunrise, sunset, and unobstructed views of ‘em. Wild surf. Watchin’ the beach wash away
Dreamland is committed to celebrating film
the Big Apple. This could explain why Kit’s
beauty inspired my first film,” Kit says. “The
one month, and come back the month after.” He scratches his head and concludes,
on Nantucket through screening, education
first film, Nantucket by Nature, was such a
island’s wonderful community inspired me to
“We are a unique place in the world I think. Just like the people are.”
and production. Nantucket 24 jump-starts
solitary undertaking. For two years, a camera
move my life out here. Nantucket 24 is a tribute
ishin’. Fishin’ and the beach,” Joe Dooley says in a 24 interview when asked
what quintessential Nantucket is to him. Dooley speaks in a gravely Boston
accent as he tools his boat through the harbor, often looking off to the glistening
this mission in a way that’s participatory For the Dreamland, which will be showing Nantucket 24 on its newly unveiled silver
to this community that has welcomed me.”
screen, producing this community-created film exemplifies the new role the theater seeks
to play. “When Kit came to me with the idea for doing the film on Nantucket, I thought it
N magazine magazine
WINE ROYALTY Written by ROBERT COCUZZO
Photography by JOSHUA SIMPSON
As wine dynasties go, only a handful of families can claim the international prestige of France’s Maison Joseph Drouhin. In fact, the Drouhins are founding members of the Primum Familiae Vini—“The First Families in Wine”— an international wine alliance made up exclusively of 11 renowned producers. When it comes to Burgundian wines, the Drouhins are regarded in the company of such greats as Maison Louis Latour and Domaine Louis Jadot. The Drouhin’s illustrious reputation is manifested in over 130 years in business, in over 182-acres of largely Premier
Laurent Drouhin behind a lavish spread prepared by the Crabtree’s Kittle House.
and Grand Cru vineyards, and in approximately 90 appellations produced from just two grapes.
Photo courtesy of JOSEPH DROUHIN
aurent Drouhin, a member of the fourth generation
thanks to the love Denis Toner has for Burgundy,” Laurent says
of this historic family, has been crowned this
while dining at the Crabtree’s Kittlehouse near his home in
Nantucket Wine Festival’s Luminary of the Year.
Westchester, New York. “I wouldn’t miss the festival for
Along with his sister Véronique and
anything else…You can have a one-to-one discussion with the
brothers Frédéric and Philippe, Laurent
people who are attending the festival and they are very receptive
leads Maison Joseph Drouhin into a
in learning more and tasting the wines and giving their input.” He
new era, serving as the family’s ambassador to the United
continues, “The festival is intimate, and allows us from Joseph
States and Caribbean. Charming and eloquent, Laurent exudes
Drouhin to be on the island with great people and share the passion
the Drouhin’s regal mystique with what the French might
we have for this region.” Laurent has garnered many lasting friend-
call a certain je ne sais quoi as he champions his family’s
ships with islanders over the years, most notably with Michael and
wines around the world. Although highly sought after
Lisa Kittredge, whom he first met when hosting a “Great Wines and
dinner at their
and in perpetual
home in Pocomo.
He has become
one of the
the date when
it comes to the
topic of Burgundy. Philippe Drouhin
Laurent Drouhin at the Crabtree’s Kittlehouse, New York
f anyone has the authority to weigh in on Burgundy,
Fusing old world methods with emerging technology and
Laurent surely does. His family tree is rooted deeply
appointing Laurence Jobard as winemaker in 1976 (thought to
in the same rocky soil as the vines that bear his
be the first ever female enologist in Burgundy), Robert set the
family’s fruit. Laurent’s great grandfather, Joseph,
high standards that his four children now strive to maintain.
founded the family business in 1880. From there, in
“The three previous generations have been constantly trying
1918, Joseph’s son Maurice purchased vineyards
to improve the vinification to truly highlight the diversity of
in Burgundy, and the Drouhin estate was established.
Burgundy,” explains Laurent. “As the fourth generation, we
The family survived two World Wars, including the Nazi
keep trying to do that, and it all starts in the vineyards and
occupation of France, during which the country’s wines were
obviously in details in the winery and then in the aging process.”
ransacked and many historic vintages were lost forever.
Fortunately for Laurent, whose knowledge in wine was gained
Laurent’s father, Robert, who took over in 1957 and today
more through years of tasting with his father, rather than any formal
sits watchfully as the chairman of the board, is largely
education in enology, his brothers and sister share the mission of
responsible for elevating the quality of Drouhin wines.
upholding the Drouhin’s quality and time-earned reputation.
Along with their commitment to the centuries old terroir of Burgundy, the Drouhins literally broke ground in American wine country in 1988 with a 104-acre vineyard in the Willamette Valley known as Domaine Drouhin Oregon. The move was significant to both the Drouhins and the US wine scene at large, as it gave some credibility to America’s emerging Pinot Noir producers. The estate, which sits on nearly the same latitude as their vineyards in Burgundy, also offers the Drouhins a satellite in the US, their number-one market.
Photos courtesy of JOSEPH DROUHIN
States; among the first few bottles shipped were in 1908 to very wealthy American families,” says Laurent. “Even though my heart is in Burgundy, I moved my family to Westchester, New York to be in this country and to talk and promote the wines of Maison Joseph Drouhin, because the competition is even tougher.” He continues, “When my father was traveling in the ‘60s in the US, you only had a few producers from Burgundy. And now if you look at the Burgundy selection in some stores, it’s just incredible. We have to keep the signature name of Joseph Drouhin up front and continue to relate to high quality and great repute.”
N magazine N magazine
“Historically, we have always been selling our wines to the United
y all measure, the Drouhins are succeeding
And so it is that the Drouhin’s kingdom continues to
in this pursuit, their wines consistently
expand from Burgundy to Oregon to Nantucket to tables
rated highly by the likes of Antonio
and cellars around the world. Although the next generation
Galloni and publications such as Wine
is still young, Laurent says that they are already showing
Spectator and Wine Enthusiast. While
some interest in the family business: “At home in Bur-
flattered, Laurent cautions Americans against putting too
gundy, my daughter enjoys a small sip of wine and likes to
much stock in ratings or scores. “Trust your palate,” he
talk about it. I do that on purpose, because that’s how I was
says. “No one is choosing your food for you in a restaurant.
trained and informed on wine by my father.” He continues,
Why would you let a writer choose your wine for you?”
“My playground used to be the winery and the cellar. And
Fortunately there are many, many stellar Drouhin wines
since I was a kid, I’ve been tasting wines with my father.
to develop your palate with. Famed vintages include 1961,
He planted the seed early, and it grew naturally.” Only time
1978, 2005 and nearly any year ending in nine. In addition
will tell where the Drouhin legacy will grow in the years
to the organic chardonnays, pinot noirs and varietals they
to come. However if the past 130 years or so are any
produce on their own vineyards, as a négociant the
indication, the future is sure to be fruitful indeed.
Drouhins also buy grapes from smaller growers with
Nantucket Restaurant Week is supported by N Magazine, The Inquirer & Mirror, reMain Nantucket, Bartlett’s Farm & The Nantucket Culinary Arts Foundation. Ride the wave during Resaurant Week for special promotions. www.nantucketrestaurant week.com
magazine N magazine
whom they have long-standing relationships.
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Bernard Repolt, Susan Handy, & Denis Toner
Sara Boyce & Friend
W. Scott Osif, Tom Berry, Seth & Angela Raynor
Larc & Rich Jaycobs, Mike Glowacki
David & Eliza Silva
Photos by BRIAN J. CHADWICK
Seth Raynor, Anne McCollum, & Billy Rose
Philippe Senard & Fifi Greenberg
Alex & Diana Gambal
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Chef Seth Raynor, Pearl /Boarding House/ Corazon del Mar
ISLAND CREEK OYSTERS OVER BRAISED LEEKS
WITH A TRUFFLE MOUSSELINE GLACAGE
s a former sommelier at the Chanticleer, Denis Toner spent each evening soothing diners’ anxiety over confronting a wine list of 1,700 bottles and then choosing
the best wine for their meal. “It was during this period that I met the anointed one, David Rosengarten,” Toner says. “At that time, David had just published Red Wine with Fish, which became (and remains) the go-to guide for sorting out the complexities of food and wine pairing.” Most recently, Toner and Rosengarten joined forces to offer wine pairings for the plates of three of Nantucket’s finest chefs. Here’s all you’ll need to cook them up at home, pair them yourself and enjoy!
BRAISED LEEK CONFIT 3 leeks, pale color and light green only (save dark greens for later use) 3/4 tbsp. butter 1/4 cup champagne or white wine Salt & pepper, to taste Cut leeks into 1.5 inch julienne or thin cut cross moons for 3 cups total yield, using mostly white and pale green parts of leek. Melt butter in medium hot pan and add leeks, wine and season with salt. Do not allow to brown. Gently simmer on low heat with a lid on for 15 minutes until leeks are cooked through and tender. Season with pepper. This can be done the day before. TRUFFLE CREAM MIX 1½ cup heavy cream 3 egg yolks 1½ tbsp. champagne or white wine 1½ tbsp. truffle oil Salt & pepper, to taste Whip the heavy cream to stiff peaks. In separate bowl, mix the egg yolks with the wine, truffle oil, salt and pepper until well combined. This is to be made just before serving. OYSTERS 18 oysters, scrubbed and chilled.
Photography by NATHAN COE
ROSENGARTEN: Of course the temptation is to go with the soul mate of oysters, Chablis. But the rich and creamy touches in the dish make me feel that the Chablis pairing had better be dead-on. A higher-odds bet for me is my go-to kind of wine for seafood and cream situations: oldfashioned white Rioja. Any of the current-release blancos from Lopez de Heredia (which should be roughly ten years old) will fit nicely.
TONER: I felt that a grand cru Chablis would be the ideal choice with Chef Raynor’s oyster dish, and would recommend the grand cru Les Clos 2009 from Jean-Paul and Benoit Droin. The richness of Seth’s dish almost supersedes the brininess of the oysters, and I think that it needs a wine with a bit more weight and concentration to stand up to the amount of animal fat in the dish. N magazine
Shuck and remove oyster from shell, saving bottom shell for cooking vessel. Gently rewarm leek mixture and check seasoning. Spread 1 tbsp. of leek mixture in bottom of shell (not mounded up). Place 1 oyster on top of leeks. Place 1 heaping tbsp. of truffle cream mix on top of oyster. Place under broiler (6”-10” away from heat source) and gently cook. The cream will melt and slowly brown up nicely. Remove and serve while hot.
PERFECT Chef Michael Lascola, American Seasons
PORK & FOIE GRAS MEATBALLS BUTTERMILK BISCUITS APRICOT MUSTARD
MEATBALLS 1 lb. ground organic pork butt ¼ lb. cubed foie gras 2 minced garlic cloves ½ cup milk ½ cup panko breadcrumbs 1 free-range egg 1 tbsp. freshly picked thyme, finely chopped 1 tbsp. brandy ¼ tsp. four spice Salt & pepper
WINE PAIRING ROSENGARTEN: A crisp, flowery white is always good for pork—perhaps with a touch of sweetness to keep up with the apricot mustard. If you pick
Soak breadcrumbs in milk in a small bowl for approximately 30 minutes. In a large bowl, mix pork, foie gras, egg, spice, thyme, brandy and soaked crumbs. Pre-heat oven to 350 F. Roll meatballs to half-dollar size balls and place them on a sheet tray. Bake for 30 minutes or until cooked through.
the right, slightly rich northern European wine, you’ll also get texture sympathy for the foie gras, plus good acid to simultaneously cut through. I am thinking Riesling, of course: a kabinett feinherbst from the Pfalz, an off-dry Zind-Humbrecht from Alsace. One other very
APRICOT MUSTARD 1 cup dried apricots ½ diced red onion ¼ cup organic whole grain mustard 1 cup white wine 2 tbsp. brown sugar 2 tbsp. local honey 1 cup water In a medium, heavy-bottomed saucepan, place all ingredients on medium heat and simmer until it reaches a jam-like consistency.
Preheat oven to 425 F. In a medium bowl, mix all dry ingredients, add lard and gradually mix in buttermilk until incorporated. Turn out onto a floured surface and knead 15 times. Roll out until 1 inch thick, cut into desired shape and bake approximately 15 minutesuntil golden brown.
2010 Gelber Muskateller from Nicolaihof in the Austria’s Wachau Valley.
TONER: My vote would be either a Riesling or a Pinot Gris from Alsace. I would particularly favor a 2010 Pinot Gris Reserve from the Alsace wine house of Trimbach. Foie gras is a staple of Alsatian cuisine and the wines from that region seem to have been bred to match the unctuous richness of foie gras. If one wanted a red wine, I would suggest a Chinon, which is made of Cabernet Franc grapes from the Loire Valley. The light, buoyant reds of this region would lighten the weight of Chef LaScola’s dish. I would recommend 2010 Benard Baudry Chinon Les Granges.
BISCUITS 1 1/3 cup organic all purpose flour 2 tsp. baking powder ¾ tsp. salt 2 tbsp. white sugar 4 tbsp. pork lard 2/3 cup buttermilk
special, non-Riesling wine comes to mind: a
SMASH CAKES 1 bunch ramps (15-20 ea) (scallions can be substituted) ½ cup red bell pepper, finely chopped ½ tsp. ground cumin ¼ tsp. crushed red pepper flakes 3 cups cooked organic chickpeas (approximately two 15 oz. cans) 2 tbsp. chopped Italian parsley ½ egg, beaten ¼ homemade breadcrumbs Olive oil, for cooking Kosher Salt and freshly ground black pepper Wash the ramps and trim off the root ends. Separate the white bulbs from the green leaves, and roughly chop each. Preheat a skillet over medium heat, lightly coat the bottom with olive oil and add the ramp whites and red bell pepper. Season with the cumin, crushed red pepper flakes, salt and pepper. Cook, stirring often, for about 6 minutes, or until the peppers become tender. Add the ramp greens and cook an additional 2 minutes. Place the cooked vegetables in a large mixing bowl and, using a firm whisk, smash the vegetables until coarsely crushed. Add the chickpeas, season with salt and pepper, and continue to smash with the whisk until no whole chickpeas remain. Fold in the parsley, egg and breadcrumbs and check for seasoning. Using a ¼ cup, measure out the chickpea mix and roll into balls, refrigerate for ½ hour or overnight. There should be 8 cakes.
WINE PAIRING ROSENGARTEN: Lemon and yoghurt both say acid to me. You need good acid to match this dish, otherwise the wine will taste sweet and heavy. Also, I like the idea of a crisp, cold, graceful white wine to refresh the fried cakes. Add in the capsicum/cumin
Preheat a cast iron or non-stick skillet over medium heat and coat the bottom with olive oil. Add the chickpea balls and partially flatten with a spatula to form a cake (do not over crowd the pan!), cook on each side for about 3-4 minutes, until golden and crisp. SPOON SALAD & ARUGULA 1 cup uncooked farro 1 cup shelled English peas (Frozen can be substituted) 1 cup asparagus, ends removed and thinly sliced into coins ¼ cup crumbled sheep’s milk feta (Cow’s milk feta can be substituted) ¼ green olives, sliced into rings 3 tbsp. shelled, unsalted sunflower seeds 2 tbsp. chopped Italian parsley 1 tsp. grated lemon zest 3 oz. freshly squeezed lemon juice 2 oz. extra virgin olive oil 5 oz. baby arugula Combine the farro with 5-6 quarts of cold, lightly salted water, bring to a simmer and cook until tender, 25-30 minutes. Strain and run under cold water, keep cool until ready to use. Bring a large pot of salted water to a boil. Add the English peas (if using frozen just thaw and use) and simmer until tender, 4-5 minutes. Use a small strainer to scoop out the peas and run under cold water. Add the asparagus to the same boiling water, and cook until tender, 2-3 minutes, strain and run under cold water. In a large bowl, combine all the ingredients except the lemon juice, olive oil and arugula. Combine the lemon juice and olive oil in a small bowl to make a simple vinaigrette. When ready to serve, mix half the lemon vinaigrette with the spoon salad and season with salt and pepper.
dimension, and you’re on the road to a food-worthy Sauvignon Blanc. Among the thousands of options, Marlborough Sauvignon Blanc from New Zealand comes to mind, as well as the crackling ones made in the Casablanca sub-region of Leyda, near Chile’s coast.
TONER: My choice for this dish would be that staple of French bistro wines: Sancerre. In this case, I would recommend a 2010 Alphonse Melot Sancerre. The racy
Chef Tom Berry, The Great Harbor Yacht Club
CHICKPEA SMASH CAKES WITH SPOON
minerality and bright acids would fare well juxtaposed with the rich chickpea smash. I voted for a sauvignonblanc-derived wine, as did David.
Q&D YOGHURT SAUCE 6 oz. non-fat Greek Yoghurt ½ tsp. minced garlic 4 tbsp. tahini 1 tbsp. honey Juice of 1 lemon Mix all the ingredients and season well with salt. If necessary add a few drops of cold water until a thinner consistency is achieved. Can be served immediately, but is best the next day.
For each plate, lay a bed of arugula and drizzle with some of the remaining lemonvinaigrette. Top the arugula with some spoon salad, arrange two smash cakes on top and drizzle with Q&D yoghurt sauce.
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AVE YOU EVER suffered through watching someone swirl a glass of wine, take a big sniff, a sip, and then start extolling a string of adjectives — anything from raspberry, rosehips, and hibiscus to wet rocks, rubber tire, barnyard, leather, or cat pee — and wonder if they’re just full of it?
The Tasting Tasting wine is a sensory experience that involves your eyes, nose, and
mouth. And though it may seem like sacrilege, it also requires spitting the wine out. Pour a small sample into the glasses and begin examining the different elements of each wine.
ine can seem overwhelmingly esoteric (and yes, sometimes pretentious) if you’re not an
s #OLOR #LARITY If it’s a white wine, the color might be pale yellow,
insider, but it doesn’t have to be. After all, the best
straw, or golden. If it’s a red wine, it may range from purple or ruby to
thing about wine is drinking it! The pleasure can
garnet. Note whether you can see through the wine, if it’s clear or cloudy,
be taken to new levels, however, when you begin to
or if there’s any sediment floating in it.
understand more about what you’re drinking, and eventually learn how to identify those elusive flavor characteristics that sommeliers and
s .OSE Give the wine a thorough swirl to help get some air into it,
other wine pros sniff out so easily from every glass. A simple crash
and then smell it. If it’s a white, can you pick out lemon, apple, peach,
course of the basics can transform your wine drinking experience
vanilla, or coconut? If it’s a red, do you smell berries, cherries, stewed
and help you learn the difference between a bottle of Two-Buck-Chuck
plums, pepper, chocolate, or baking spices? “I can spend gobs of time
and something that’s really worth savoring. A fun and effective way to
just smelling a great wine and enjoying the changes in the bouquet as it
gain more knowledge about wine — at any level — is to host your own
opens up,” says Aldins. “Wines can smell like they are going to be sweet
wine tastings. Here to help are some of Nantucket’s top sommeliers.
or dry, and surprise you with something entirely different on the palate.” s 0ALATE Swirl the wine again, and then take a big sip. Swish the wine around your mouth, hold it for a moment, and spit it out. Concentrate on the flavors. They may be surprisingly different from what you smelled. Benzie suggests focusing on everyday scents you’re used to: “Think about lemon-based dish soap, gasoline, the brininess of oysters, fresh-cut grass, barbecue, woods, fruits and vegetables at the market, and fresh floral scents.” s !DDITIONAL ELEMENTS TO CONSIDER It may take some practice before you get a grip on alcohol, body, tannin, acidity, and finish for your tasting notes. “But
Organizing a wine tasting
stick with it,” Tran says. “The more you taste, the more you’ll know.” The level of alcohol
Limit the group to six people. This will help keep your wine
“Many wine tastings easily become social clubs,” says Ieva
can be detected by a burning sensation in
tasting manageable and still functional if someone can’t make it.
Aldins, sommelier at American Seasons, “so the more focused
the back of your throat. The body can range
Plus, it’ll yield good samples from each bottle.
you can keep it, the more you’ll learn.”
from light to medium to full. The amount
Choose a theme. You can go with any combination of wines from
Decide who brings the wines. Tran encourages each person in
your mouth clues you in to the levels of
different countries, regions, varietals, or vintages. Jenny Benzie,
a tasting group to bring a bottle of wine to contribute. “This way
tannin and acidity. And the length refers to
founder of PourSipSavor.com and wine director at Nantucket’s
everyone gets used to the act of buying wine and researching it,”
how long the taste lingers in your mouth.
newest restaurant, Cru, recommends choosing three wines from
he explains. “Each person should also come prepared with a brief
classic regions and three classic grapes. “I am a firm believer in
story about the wine, producer, vintage, and region.” Alternatively,
Honing your taste for wine has a lot to do with
starting with the basics and building your foundation from there,”
your group can decide on a budget, chip in, and then designate one
exposure, and tasting in a group can really
says Benzie. Hieu Tran, the sommelier at the Wauwinet’s
person to buy all the wine. Benzie recommends this option since it
help open the floodgates to what’s out there.
Topper’s, likes to start beginners off with grape varietal tastings
keeps the wines on the same quality level and helps you avoid inad-
Simply gather some friendly imbibers who are
that compare Old World Wines with New World Wines, such as
vertently duplicating any wines.
equally curious to learn, and get ready to host
pinot noirs from France, Italy, the U.S., and New Zealand.
a highly sophisticated drinking game.
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on a whaleship,
all I got was scurvy.
Written by BRIGID HARMON
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Whether enjoying Sunday morning doughnuts at the counter of the Downyflake, or partaking in lobster and crab cakes at Topperâ€™s, Nantucketers have long reveled in the honest pleasure of shared food and friendly company. Yet for most of the thousands of young men who sailed from Nantucket during the heyday of the whaling industry, mealtimes were not occasions to be enjoyed or anticipated. Instead of bringing the men together for a moment of kinship and a glimmer of regularity in a world so foreign, meals fractured the already tense relationships among the crew.
Food was the source of disgust, unhappiness, and at times even violence.
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eading almost like a Weight Watchers meal plan from 150 years ago, a log book from the Three Brothers during a voyage from 1851 to 1854 details the
honest truth of the crew’s diet: the food was uninspired, repetitive, and barely nutritious. The crew had “salt meat or codfish hash” for breakfast every day, and for dinner “duff [boiled or steamed pudding] & junk [salt beef].” Sugar and butter were reserved for the captain and officers; the crew denied even those small luxuries. The food seemed at best monotonously dull; nevertheless, the log keeper writes: “Take it upon the whole with a mean steward and a nasty dirty filthy cook we
. Mix 2 cups of all-purpose flour with 2 cups whole wheat flour . Add a pinch of salt and 1.5 cups of water . Knead into a dough in a pan and stab holes with a knife. Bake at 300 degrees F for one hour, or until rock hard . Should feed a lowly crewman for as long as is necessary
managed to get enough to eat.” In addition to the horrible fare, the manner in which the men of the fo’c’sle took meals was often uncomfortable and humiliating. While the captain and officers dined at a table set with plates and silverware, the crew was forced to vie for a portion from a communal pot, often set out on the deck, using utensils the men had brought from home or purchased at exorbitant prices from the ship’s stores. One crew was not even allowed the time to enjoy (more likely gag down) their measly meal. The second mate of the Globe, on the voyage of 1820–22, perhaps drunk on the minimal authority he wielded over the crew, interrupted their meals and demanded their immediate return to work. And then there were the bugs—bugs of all kinds. Cockroaches roamed the fo’c’sle.
. Soak codfish in seawater overnight . Boil whole fish in the morning with potatoes . Strain cod and potatoes and mash together, bones and all! . Fry in pan along with salted pork (if you want to get fancy) . Enjoy as part of an unbalanced breakfast
The men became food themselves when bedbugs bit through their sleeping clothes, and worms found their way into food barrels. The log keeper
and death. Although the grievances were valid, the men backed down in the face of their superiors, who could make their lives even more hellish.
of the Mary, writing less than a year into their voyage, reported the bug-infested state of
That is not to say that all whalemen took
the flour and lamented, “…heaven only knows
their unhappiness lying down. Some men
what will be there in 6 and 40 months.”
resorted to thievery; some deserted at the earliest moment; they fought with their superiors and tormented the cooks; and on
stepped forward to complain? And complain
one occasion set the ship’s galley on fire.
they did. There are well-documented voyages
For those who stood firm in their rebellious
of two Nantucket whaleships on which major
position, punishment followed. On the
disasters occurred. In 1821, the Essex was
Christopher Mitchell, in 1846, an argument
struck and sunk by a whale, and the Globe—
arose in which a crew member struck the
home to the aforementioned meal interrupter—
captain. Given twenty lashes, the offending
was overtaken by mutineers in 1824. Prior to
man had his back “washed with pickle”— the
the disasters for which they are known, on both
liquid from a pickle barrel could only have
vessels the men complained about the quality
intensified the pain of the raw wounds. Food,
and quantity of the meat they were served and
then, was the source of more than complaint;
were rewarded with threats of whippings
it became at times even a tool for punishment.
Is it any wonder that many of the men
“Alas, Alas the day that I came awhaling, and for what profit a man if he gain the whole world and in the meantime starve to death.”
— Moses Morrell of the Hero
ut all hope was not lost. The culinary offerings aboard a whaleship were not
always regrettable. Logbooks in the
Nantucket Historical Association collection provide evidence that long-suffering
crews were, on occasion, treated to delicious offerings. On holidays such as Christmas and the Fourth of July, the men were often given a reprieve from their monotonous diet. For Christmas and New Year’s in 1855, the entire crew of the ship Harvest enjoyed the fresh meat of seven turkeys, a welcome change from salted junk. The crews also sometimes marked milestones with special treats. They celebrated the accumulation of a thousand barrels of oil by frying donuts in it, thereby enjoying the spoils of their hard work. The rarely obtainable fresh meat and sweet treats, however, could not make up for the generally horrible meals. Whaling crews knew that their lives at sea would be difficult and that the captain and officers would always be treated differently. The log keeper of the Chelsea perhaps put it best when he wrote, “one becomes philosophical at sea in matters of food.” In the decided voice of one whaling philosopher, Moses Morrell of the Hero: “Alas, Alas the day that I came awhaling, and for what profit a man if he gain the whole world and in the meantime starve to death.” Today as ferries approach the island, passengers look forward to the culinary delights that await them.
returning from a long voyage caught a glimpse of Nantucket in the distance, a similar anticipation of good food and good company was palpable and certainly never more greatly deserved.
One can imagine that 180 years ago as whaleships
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British Master of Wine and Christieâ€™s consultant, ANTHONY HANSON, gives a preview to the Nantucket Wine Festivalâ€™s main event. Every year, on the third weekend of November, visitors from around the globe
Sales everywhere are still dominated by Bordeaux classed
invade the cobbled streets of Beaune. They are there to celebrate the worldâ€™s
growths, with rare old vintages â€“ if the provenance is
oldest, most famous charity wine auction and the new Burgundy vintage. Snails
assured â€“ being greatly in demand. Today there are also
bubble in garlic butter at street stalls, chestnuts are roasted, barrel manufacture is
many new entries such as cult Californian wines,
demonstrated, bottle-opening contests are run in heats, marching bands trumpet, and
super-Tuscans, and rising stars from other countries.
cellars everywhere are open for tastings. In many ways the festivities are reminiscent
Burgundy is increasingly on collectorsâ€™ radars, though
of those taking place this spring in Beauneâ€™s twin sister city, Nantucket.
Burgundy-lovers can take comfort in the complications of the region, which still make it a minefield for those
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On May 20th at the Great Harbor Yacht Club, I will be moderating a seminar on this
unfamiliar with itâ€”and this discourages many from
most historic charity wine auction. Accompanied by the cuisine of Chef Tom Berry
competing in the auction.
and exquisite selections from the Hopsices de Beaune cellars, the event will provide attendees the tools to hold their own at the auction. For those not attending, hereâ€™s a taste of the seminar as well as some pointers on how you could join the ranks of Burgundy collectors.
BUYING BARRELS IN BEAUNE TODAY Many Burgundy-lovers do not realize that it is now possible to buy barrels directly at the auction. You
The Hospices was founded as a hospital, poorhouse and old peopleâ€™s home back in
can then have them looked after, tended by one of
1443. Marauding bands ravaged the countryside, plague, famine and ill health were
Burgundyâ€™s greatest merchants or domaines before
rife, but this hospital rapidly became known for its good works serving the poor
having your wine bottled with a personalized label.
and destitute. The first charitable gift of vineyards was from a lady, Guillemette
The barrel auction has existed for over 150 years,
Leverrier, in 1457. The vines were located in Beaune, and from then on, generous
but until 2005 â€“ when Christieâ€™s took over running it â€“
benefactors added vineyard plots to the Domaine from many of Burgundyâ€™s
the sale was seen as a fiefdom for local traders who
greatest hillsides. Eighty-five percent of the estate today is classified as First
between them dominated the action. Today, wine
Growth and Great Growth land, as in Meursault, Volnay, Corton,
collectors compete with locals
Pommard, Beaune, BĂ˘tard- Montrachet, Mazis-Chambertin,
for the best wines, with
Clos de la Roche and Corton-Charlemagne â€“ just to mention
all the funds generated
the most famous.
going towards Beauneâ€™s local hospital and old peopleâ€™s home, and
BUYING WINE AT AUCTION
You can buy a single barrel in Beaune at a
James Christie in 1766, which offered bottles of
vast range of prices. Christieâ€™s is on hand
Bordeaux as well as Madeira. Jumping forward
to help. The barrelâ€™s contents (288 bottles or 24
two centuries, in 1966 Christieâ€™s became the first
cases) might be a lot for one family, but amateurs get together to split the barrels. Five
department, and today we auction wines in more
enthusiasts may end up with four
locations than any other firm. While London was
to five cases each of bottles,
initially the global center for wine sales, the action shifted to New York from millennium-time, and today, Hong Kong has overtaken both cities. Many new Asian collectors are starting to build their cellars, and this, along with Hong Kongâ€™s cutting its taxation rate on wines to zero in 2008, has fueled the
magnums and jeroboams of their chosen wine, individually personalized. This is a fantastic way to buy wine for anniversaries, celebrations, corporate gifts, or just for pure, Burgundian drinking pleasure.
Asian demand. Illustration by KELLY HALPIN
buildings, its museum and works of art.
Wine was included in the first-ever auction held by
auction house to set up an independent wine
towards maintaining its spectacular, historic
76 Main 24 ACK Eye 40 Angel Frazier- J.Pepper Frazier Co. 91 Atlantic Landscaping 88 Bartlett’s Farm 85 Boarding House 8 Brant Point Grill 7 Cape Air 85 Cape Cod Five Wealth Management 4 Christopher’s Home Furnishings 35 Club Car 85 Cold Noses 7 Compass Rose Real Estate 91 Corazon del Mar 8 Corcoran Group 21 Cru 16 Current Vintage 78 Define Nantucket 73 Donelan Wines cover flap Dujardin Design Associates 26 Epernay 73 First Republic Bank 15 Florabundant 84 GFKO 45 Glyn’s Marine 16 Grey Lady Marine 91 Heidi Weddendorf 78 Heron Financial Group 78 Hy-Line Cruises 78 J. Pepper Frazier Co. 25 Jordan William Raveis Real Estate 5 Kathleen Hay Designs 3 Kitchenworks 71 Landrover 13 Letarte Swimwear 25 Main Street Construction 84 Marine Home Center 9 Maury People - Craig Hawkins 94 Maury People - Gary Winn 2 Modern Classics 93 Nantucket Airlines 85 Nantucket Boating Club 6 Nantucket Book Festival 48 Nantucket Clambake 93 Nantucket Garden Festival 25 Nantucket Insurance Agency 37 Nantucket Island Chamber of Commerce 87 Nantucket Marine 36 Nantucket Restaurant Week 62 Nantucket Stock Company 26 Nantucket Wine Festival 64 Nobby Clothes Shop 85 Oceanside Pools 36 Otis & Ahearn 8 Parcel Plus 91 Pazzo 73 Skinner Construction 24 Stephanie’s 71 Susan Lister Locke Jewelry 26 Susan Warner Catering 93 TCE Contractors 93 TD Bank 71 The Cellar 71 The Islander 88 The Pearl 8 Tonkin of Nantucket 40 Topper’s at the Wauwinet 7 Tradewind Aviation 79 Vineyard Vines 95 Viola Associates 6 Washington Trust 36 Zero Main71 88
37 Main Street, Nantucket Island, MA 02554
Phone 508-228-1881 ext. 119 NEW
TOWN The George C. Gardner House is one of the premier properties in the town of Nantucket with over a half acre of magnificent gardens and landscaping. The main house was completely restored in 2004/2005 maintaining its historical integrity and original moldings, finishes, ornamental trim, replacing plumbing, electrical and new systems throughout. $8,875,000
CLIFF Beautifully restored 1747 antique home on desirable Cliff Road just a five minute walk into town. Many original features intact including four fireplaces, wide pine flooring, moldings and raised paneling. Magnificent, private yard and gardens, and covered dining patio. Wonderful views of Sound from roof walk. $5,275,000
TOWN Desirable five-bay antique in very good condition with all of the original floors, moldings, paneling and doors. Tastefully restored, maintaining the authenticity of this spacious, intact home on one of the nicer streets in the historic district. $2,325,000
BRANT POINT Wonderful, turn-of-the-century, five bedroom waterfront home, tastefully restored and enlarged over the years, always updated and beautifully maintained. Oversized lot with beach and boat moorings in front and 180° views of the channel into Nantucket Harbor and Nantucket Sound. A rare opportunity to acquire a waterfront home on Hulbert Avenue, one of the premier addresses on the island. $15,750,000
TOWN Unique opportunity for a buyer to choose all finishes...trim, tile, kitchen, granite, appliances and have everything they desire. House is open stud, tight to the weather and partially landscaped. Builder will complete interior with buyers’ choice of finishes and completed product will be approximately 6500 square feet on three levels, all new construction on an oversized ROH lot. $2,689,000
SHAWKEMO The quality and finish work throughout this property is exceptional and absolutely must be seen to be appreciated. This incredible main dwelling offers several living areas and views out over abutting conservation land. This is an extraordinary execution of a brilliant design. $10,800,000
TOWN Nicely renovated antique with exceptionally large back yard and beautiful landscaping. Three finished floors plus basement and a wonderful floor plan for families and large groups. Fantastic, bright kitchen with French doors leading to patio and yard. Two off-street parking spaces. $3,875,000
MONOMOY Stunning Monomoy compound with views of Nantucket Sound, Brant Point Light and Coatue. House, garage with studio, pool and spa, and pool house. Beautiful reclaimed oak floors and bead board coffer accents are only the beginning of the wonderful detail contained within this home. $6,250,000
MONOMOY Very large, family home in Monomoy with views of the creeks, Town and distant harbor. Excellent floor plan for entertaining and large groups. All bedrooms have a private bath. Most rooms open onto covered porches or decks. Some room for expansion or small cottage. $2,875,000
TOWN Beautifully restored in-town antique on an oversized, corner lot. Everything has been replaced; foundation, plumbing, electrical, roof, shingles, fireplaces, etc. All original moldings, flooring, mantels saved, stripped and refinished. A beautifully restored home with all of the amenities in a most convenient location. $3,875,000
TOM NEVERS Private estate setting on nearly 3 acres. Well-planned and built by the owner with design and function in mind. Winding driveway leads to a main house with four bedrooms, four full baths and two half baths. A three bedroom, three bath guest house has complete separation from the main house. Considerable room for expansion. $2,975,000
CISCO Beautifully designed, spacious home with views of Hummock Pond, Sanford Farm/Ram’s Pasture and the Ocean. Excellent, open floor plan, good separation between bedrooms, two covered porches, second floor deck and large yard. Short walk to Cisco beach. A/C. Room for pool. $3,475,000
TOWN Beautiful four bedroom/ three and a half bath home in the Old Historic District on one of the most sought after streets. Large deck and beautiful gardens compliment the interior living spaces with exterior opportunity for entertaining. Top end kitchen appliances, marble counter tops, surround sound system, A/C, central vac., two fireplaces and custom built-ins and molding throughout the home. Move-in condition. $2,975,000
WAUWINET Beautiful custom home with detached cottage/studio in Wauwinet, abutting over four hundred acres of conservation land. Cherry floors, magnificently landscaped, room for pool, many custom features. Bike to Polpis Harbor, Pocomo, and Squam beaches. $1,975,000
WAUWINET One of the most spectacular locations on Nantucket, nestled in the dunes on the haulover with incredible views in both directions. Footsteps to the ocean and the Nantucket Harbor, A brief walk to a world class restaurant and spa, Unparalleled sunrises and sunsets, A very special place. $9,995,000
WAUWINET Beautiful custom home designed and built by Chris Maury. Fantastic quality throughout with beautiful paneling and moldings, fixtures and hardware. All rooms have an abundance of glass and are extremely light and bright. Large lot with plenty of room for expansion, second dwelling, pool and tennis court. Deeded access to Polpis Harbor dock, parking area and moorings. $2,795,000
MADEQUECHAM Over an acre of oceanfront property with 150’ of frontage and sweeping views of the ocean and south shore and the most unbelievable sunsets. Enjoy privacy, steps down to a beautiful beach and the sound of the surf 24/7. An excellent opportunity to acquire an ocean front home at a very reasonable price. $2,695,000
TOM NEVERS The expansive ocean views cause this home to be named “Sea Forever.” 3 bedroom/+loft/2 1/2 baths - upside down house - bright & sunny home - across street from bluff - stairs to very quiet beach - 1/3 acre + allows additional ground cover fronts Wanoma Way - lovely neighborhood by sea. $1,495,000
MADAKET Wonderful family compound with two, three bedroom homes with good separation between the two. Both dwellings have phenomenal views of the Ocean, beach and Long Pond and Conservation Land and are less than a minute to the beach. Detached, oversized two car garage and two storage sheds. $1,965,000 Each Office Is Independently Owned And Operated.
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TOM NEVERS A very private, elevated, one and half acre piece of property abutting several hundred acres of conservation, with views over the open land and Sankaty Light off in the distance. The house is in need of some TLC, but totally livable. $795,000
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