Straight Wharf sunset, Nantucket

Straight Wharf sunset, Nantucket

Summertime on Nantucket…and the living is Busy.

There is an endless calendar of social events, a dizzying number of fine dining destinations–and countless tranquil locations to get away from it all when you need a break.

If you need to know what’s happening, check out Nantucket’s newest website,  It is all things Nantucket–Dining, Real Estate, Arts, Wellness, Commerce…There are recipes, a community calendar, restaurant write-ups, photo contests, and so on.   It is becoming a terrific resource, as well as a whole lot of fun!  The recipe below can also be found on in the Dining section.

The Mahon About Town Social calendar is a comprehensive listing of Island happenings from films to fundraisers to music to tastings.  Reading through it, I am always struck by how many amazing cultural opportunities we have on any given day–even in the dead of winter!

But it’s summer now, so why not enjoy as much the island has to offer as you possibly can, beginning with this perennial favorite from Nantucket chef-author Sarah Leah Chase.  It is a savory mouthful of summer:)

Nantucket double rainbow

Nantucket double rainbow-- More Nantucket photos by

Mahon About Town


“I was first introduced to this simple yet truly irresistible Italian appetizer not in Italy, but on Nantucket where my friend Elena Latici localized a recipe learned from relatives back in Italy by using vine-ripened tomatoes from Bartlett’s Farm and toasted Portuguese bread from the Nantucket Bake Shop. I’ve since had bruschetta many times in the course of travels through Tuscany and can testify this Nantucket version, made in season, is as good as it gets.’–Sarah Leah Chase
3 cups seeded and diced vine-ripened tomatoes

1 tablespoon minced garlic

5 tablespoons slivered fresh basil leaves

1⁄3 cup really good extra virgin olive oil

Sea salt and freshly-ground pepper to taste

6 thick (half- to three-quarter-inch) slices Portuguese bread, either grilled or toasted

Combine the tomatoes, garlic, basil and olive oil in a mixing bowl. Season to taste with salt and pepper. Let marinate at room temperature for 45 minutes.
Place the slices of grilled or toasted bread on six individual salad plates. Spoon the tomato mixture equally over the bread, letting all the wonderful juices soak in. Serve with a knife and fork as an appetizer or antipasto.
Serves 6.

Suggested Pairing:
Merry Edwards Sauvignon Blanc 2011

Flowers and footprints on the beach

Flowers & footprints on the beach