Nantucket Magazine May 2013

N

Is Nantucket Shrinking?Examining the HealthBenefitS Of WineThe Colorful Journey of gene MahOn

Nantucket

IssueWine feStival

| 1.800.892.4982

vineyard vines2 Harbor Square · 508.325.9600

Murray’s Toggery Shop62 Main Street · 508.228.0437

May 2013 The Lo

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A breath of fresh air.

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A breath of fresh air.

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BEST HISTORIC PRESERVATION DESIGN

AMERICAN SOCIETY INTERIOR DESIGNERS

BEST EXAMPLE OF CREATIVITY

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Trudy Dujardin, ASID, LEED Accredited Professional +ID + C

Dujardin Design

transcends mere “design”

enriching life for over

25 years through

ingenuity and creativity.

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Lifestyle

8 WASHINGTON ST NANTUCKET, MA • () .

CHRISTOPHERSHOME@AOL.COM � WWW.CHRISTOPHERSOFNANTUCKET.COM

RETAIL SHOWROOM � DESIGN � INTERIORS � CONSTRUCTION

Lifestyle

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CHRISTOPHERSHOME@AOL.COM � WWW.CHRISTOPHERSOFNANTUCKET.COM

RETAIL SHOWROOM � DESIGN � INTERIORS � CONSTRUCTION

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Lifestyle

8 WASHINGTON ST NANTUCKET, MA • () .

CHRISTOPHERSHOME@AOL.COM � WWW.CHRISTOPHERSOFNANTUCKET.COM

RETAIL SHOWROOM � DESIGN � INTERIORS � CONSTRUCTION

Lifestyle

8 WASHINGTON ST NANTUCKET, MA • () .

CHRISTOPHERSHOME@AOL.COM � WWW.CHRISTOPHERSOFNANTUCKET.COM

RETAIL SHOWROOM � DESIGN � INTERIORS � CONSTRUCTION

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Editor & PublisherBruce A. Percelay

Managing EditorRobert Cocuzzo

Art DirectorPaulette Chevalier

Head PhotographersNathan CoeKit Noble

Operations ConsultantAdrian Wilkins

ContributorsDr. Joseph Garasic

Andrea HutchinsJen Laskey

Sarah ParksBen SimonsBetsy Tyler

PhotographersMaria CareyMike DiskinDan Driscoll

Cary HazlegroveKris Kinsley Hancock

Bruce Plotkin Brian Sager

Joshua Simpson

Advertising DirectorFifi Greenberg

Advertising SalesAudrey Wagner

PublisherN. LLC

Chairman: Bruce A. Percelay

©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 2900 Woburn

Nantucket Times17 North Beach StreetNantucket, MA 02554

508-228-1515

VIOLAASSOCIATES, Inc.

SPRINKLERS POOLS LIGHTING

Spring

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Is Nantucket disappearing? If you live on the wrong side

of Baxter Road, Sheep Pond Road or Smith Point and

witnessed the effects of our unusually intense series of

storms this past winter, the answer would be yes. The larger

question is what does this recent weather pattern mean for

the future of Nantucket? In our first issue of the year,

N Magazine addresses this topic in depth and learns of the

storms’ various Points of Impact.

Given the severity of this past winter, there is no better way

to celebrate its end than by raising a glass of robust cabernet, buttery chardonnay,

or crisp rosé at the 17th Annual Nantucket Wine Festival. Refreshed and ex-

panded by island summer resident Mark Goldweitz, the Wine Festival will take

on a new taste this season by featuring a greater focus on food, and promises to

be the most sophisticated and well attended event to date. As the Wine Festival’s

local media sponsor, N Magazine presents a selection of stories ranging from little-

known, limited production bottles of Veuve Clicquot, to a doctor’s perspective

on the benefits of red wine, to food and wine pairings by some of Nantucket’s top

chefs.

From wine to water, we meet River Bennett, a Nantucket native who recently

finished up his college career at the University of Virginia, where he worked

with nonprofits bringing clean drinking water to areas around the world. Also

featured in this issue is a profile of Nantucket icon Gene Mahon, a person who

is ubiquitous on Nantucket and has a wonderfully colorful past. And speaking of

colorful, local photographer Maria Carey has captured a canine fashion spread

showcasing the dog days of the Daffodil Parade.

With winter now behind us, we want to wish you a wonderful spring and we

collectively look forward to the warm winds of summer.

Sincerely,

Bruce A. Percelay Editor & Publisher

Editor & Publisher

VIOLAASSOCIATES, Inc.

SPRINKLERS POOLS LIGHTING

a t L a s tspring

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DR. JOSEPH GARASICDr. Joseph M. Garasic is an attending interventional

cardiologist at Massachusetts General Hospital in Boston

and a visiting specialist caring for cardiovascular patients

at the Nantucket Cottage Hospital. He is Assistant Professor

of Medicine at Harvard Medical School, and Director of

Peripheral Vascular Intervention in the Cardiology Division

at MGH. He and his wife Kathryn and their son Joseph

William reside in Boston and Nantucket with their Labrador

Retriever, Darwin. For this Wine Festival issue, Dr. Garasic

investigates the facts and fictions behind the health benefits

of wine in “Drink to Your Health?” (page 81).

MIKE DISKINAs the former creative director of The Phoenix Media

Communications Group, a Boston-based media company that

owned the Boston Phoenix, Mike Diskin has spent the past two

decades building a successful career in the worlds of fashion, food and

pop-culture coverage. He’s photographed some of the most beautiful

people and places in the world, and regularly contributes to magazines,

radio shows and television as a lifestyle and trends reporter. Diskin makes

his N Magazine debut photographing Dr. Joseph Garasic in “Drink to

Your Health?” (page 81).

MARIA CAREYPhotographer Maria Carey has an incredible passion for the

dog-human relationship, and her photography expresses this through

modern lifestyle portraiture of pets. Although for most of her career

she has considered herself a scientist practicing emergency medicine

at Nantucket Cottage Hospital, Carey is quick to say that she is

now also an artist. When she’s not in the ER or behind the camera,

Carey can be found playing at the beach with her two Golden

Retrievers, Sophie and Zachary. For this issue, Carey brought

her eye for fashion and pet photography in the style piece,

“Dog Day Afternoon” (page 72).

GuestCONtRIButORs

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Behind the shoot1 Page

“I kNEw MARINE HOME CENTER HAd GREAT CARPETS,

buT wHAT I dISCOvEREd wAS GREAT STYLE.”

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marinehomecenter.com - 134 Orange Street, Nantucket - (508) 228-0900

When designer Sophie Metz was called in to turn a newly-constructed house into a dream beach home, Marine was her first stop. While Sophie had heard Marine offered hundreds of carpet styles, what she discovered was the edgy flair for Island design that is the signature of her work.

With the assistance of Marine’s design team, Sophie was able to deliver exactly what her client needed without having to leave the island.

— Sophie Metz

“I kNEw MARINE HOME CENTER HAd GREAT CARPETS,

buT wHAT I dISCOvEREd wAS GREAT STYLE.”was great style.”

“I knew marIne home centerhad great carpets,

but what I dIscovered

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Food forward

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he Nantucket Wine Festival is taking it up a notch

this year with a greater emphasis on food. Set on

Children’s Beach, the Wine Fest’s Culinary Marketplace will host cooking demonstrations and food

and wine seminars presented by some of the country’s top

chefs. The roster is filled out with names like Chef Chris Coombs, an up-and-coming talent who first cut his teeth

at Topper’s on Nantucket and eventually went on to star

on the Food Network’s cooking show, Chopped. Today,

Coombs is the Executive Chef of three restaurants,

including Boston Chops, which recently opened in the South

End. In this spirit of promoting young talents, the Wine

Festival will also hold the Junior Top Chefs Competition,

with four student teams competing for a $5,000 culinary

scholarship. The main event, however, will surely be

La Fête, an exclusive dinner prepared by guest chefs and

paired with rare selections of premier cru and grand cru

wines from the attendees’private collections.

Food

As a toast to this new food-forward approach to the

Wine Festival, N Magazine hosted its own feast earlier

this spring at the beautiful Pumpkin Pond Farm on

Millbrook Road. Wine Fest Luminary Chef Erik Stenfors of Met on Main prepared an antipasto style

menu, boasting such dishes as herb roasted chicken on

baby Swiss chard, fresh mozzarella with oven-cured

tomatoes and grilled artichokes with roasted peppers.

The table was beautifully set by designer Robin Bergland of Trillium on Washington Street, as well as

with flowers by Michael Molinar of Flowers on Chestnut. Of course, what’s a feast without wine?

Amber Cantella and Jenny Benzie of Epernay on

North Beach Street poured reds and whites to the delight

of the lucky diners. N’s Head Photographer Nathan Coe captured the dinner for this year’s Wine Festival cover.

Go behind the scenes of the photo shoot at N-Magazine.com, and make sure to sample some of the great culinary

events being served up by the Wine Festival this year!

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2013

The ebb & FlowNantucket’s own River Bennett graduates from the University of Virginia this spring and shares his adventures from the last four years.

Glass acTNantucket artist MJ Levy Dickson unveils her latest creation, an art installation made of ten thousand pieces of handmade sea glass.

The wIDow’s woRKPop open one of the top bottles of bubbly and learn the legend behind Veuve Clicquot

The Isle oF MahonThe far-out story of Nantucket’s “Mahon About Town,” Gene Mahon.

InToxIcaTInG RecIpesThree Nantucket chefs share recipes for a delicious spring feast along with their favorite wine pairings.

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In celebration of the Nantucket Wine Festival, photographer Nathan Coe captures a spring feast at Pumpkin Pond Farm for this May cover. Read more about the food, wine and décor on page 20, and then go behind the scenes of the shoot at N-Magazine.com.

POINTS OF IMPACTAfter one of the worst winters in recent memory, complete with devastating flooding and erosion, many wonder what the future holds for Nantucket.

A DOg DAy AFTerNOONSome of the island’s top dogs strut their stuff in celebration of the Daffodil Festival’s annual puppy parade.

DrINk TO yOur HeAlTH?NCH visiting cardiologist, Dr. Joseph Garasic, investigates the facts and fictions behind the health benefits of wine.

THe BrITISH Are COMINg!Chef Neil Ferguson takes over as Galley Beach’s executive chef this spring, serving up a cuisine he’s cultivated all over the world.

NANTuCkeT’S BelIeve IT Or NOT!This Daffodil weekend, the Whaling Museum opens a new exhibit exploring Nantucket myths and legends.

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Nantucket Magazine May 2013

N

Is Nantucket Shrinking?

Examining the Health

BenefitS Of Wine

The Colorful Journey of

gene MahOn

Nantucket IssueWine feStival

| 1.800.892.4982

vineyard vines

2 Harbor Square · 508.325.9600

Murray’s Toggery Shop

62 Main Street · 508.228.0437

May 2013 The Lo

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Longtime summer resident and former Pennsylvania Senator, Harris Wofford, received the Presidential Citizens

Medal from President Barack Obama this past February, the second highest honor awarded to a civilian. Wofford

appeared in N Magazine’s 2012 Winter Issue (The Triumph & Tragedy of Harris Wofford), and received the award

for his many years of national service.

Presidential

Marco Coelho’s Lola Burger, formerly on Easy Street, has found

a new home at the space once known as The Rotary Roadhouse.

There was early speculation whether Coelho and Chef Robert

Boslow were going to open a clam shack in the spot, rumored to be

called The Twisted Clam, but the Lola 41 and Pazzo owners decided

to go back to their trusty tuna burger instead. Thankfully, fried clams

will be on the menu, too.

lolaBurger returns

summer resident receives award

After sixteen years at the helm, Nantucket Wine Festival founder Denis

Toner handed off his command to Mark Goldweitz this past fall. The change

of guard sees a change of venue for the Grand Tasting from the Nantucket

Yacht Club to the White Elephant, as well as the addition of several new

events such as the exclusive Fete Dinner and the Culinary Market Place.

NBUZZwine festival’sthe nantucket

new direction

N Magazine has been named the official

local media sponsor of the Nantucket Book

Festival. Accordingly, N’s June 2013 issue

will feature exclusive author profiles and

interviews, event information and tips

to enjoying this second annual event held

from June 21st to June 23rd.

Book festivalN Magazine Partners with Here’s a twist. The town is debating on what to do with the

old police station, which was replaced by the $15 million

dollar “Cop Mahal” off Fairgrounds Road. The old building

on South Water Street could prove an ideal location for a

restaurant or retail space. However, if the HDC rules the

building as a historic structure, the costs of renovating the

building would be exorbitant and it would be unlikely that

taxpayers would vote in favor of paying for the work.

If the Board of Selectmen challenge the HDC’s possible

historic designation of the building, it would

put them in the awkward position of

having to hear their own appeal, as the

selectmen also serve as the HDC’s

appellate board. N will monitor how this stand off unfolds.

under arrest?is the Police station

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For the first time in nearly sixty years,

the doors of the former Cap’n Tobey’s

Chowder House will remain

closed this season

as it

undergoes

construction

and awaits a

new tenant.

The prime

location on Straight Warf was purchased

by entrepreneur and summer resident,

Bernard Chui, last June. There has been

no word as to what business might move

into the space.

After months of debate, it looks like Stop & Shop will be moving into the

former Grand Union space on Salem Street. This comes after a local petition

started by Nantucket resident Dr. Greg Hinson forced CVS out from moving

into the space and demanded that the island have a grocery store option in town.

Cap’nTobey’sClosed for Good

The husband and wife team of American Seasons, Chef Michael

Lascola and Orla Murphy LaScola will open another restaurant

called The Proprietors in the former space of Demarco’s on India

Street this June. The two have teamed up with Chef Tom Berry

formerly of the Great Harbor Yacht Club. Not to worry, American

Seasons will be open as well!

new proprietors in

DemarCo’s

Last November, Dr. Margot Hartmann was awarded N Magazine’s first annual Person of the

Year Award for her remarkable work as President and CEO of the Nantucket Cottage Hospital.

Dr. Hartmann appeared on the cover of the 2012 Winter Issue and was formally recognized at an

award ceremony at the Jared Coffin House. The search for the next Person of the Year in now

underway. Nominate someone at www.N-Magazine.com

person of The year?Who will be the next n magazine

in ToWnsTop & shop

The Nantucket Cottage hospital is quietly planning a new, cutting-edge

facility that would replace the antiquated fifty-year-old building that has long

since passed its useful life. The new building will be designed to be the “hospital

of the future” and will likely kick-off an island-wide fundraising effort for what

would undoubtedly be Nantucket’s most important and ambitious building. We

will be closely monitoring this development.

hospiTal expeCTing?is The

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the

ebb&FLowoF river bennettWRIttEN bY RobeRt CoCuzzo PHOtOGRAPHY bY Kit Noble

In 2009, River bennett was awarded a four-year scholarship from the nantucket Golf club Foundation. This May, he graduates from the university of virginia.

You wouldn’t describe River Bennett as “your typical kid.” By appearance alone, the twenty-one-year-

old is anything but. Long chestnut curls flow from his head, cascading around a strong face from which

two tranquil eyes peak out. There’s no doubt that he attracts a lot of attention wherever he goes. Of

course, appearance is one thing. It’s when River Bennett opens his mouth that he truly distinguishes

himself. “While I think that each generation is met with their own obstacles, each has been able to rise

above and meet those obstacles head on,” he says. “There are some immense problems that my generation

will have to confront soon, but we've also been groomed to prepare for these and the optimism among

the people I meet who are my age is what keeps me confident.”

After being awarded a full scholarship from the Nantucket Golf Club in 2009, River told of his plans of

studying international development and music. And that’s exactly what he did. He majored in Political

and Social Thought at the University of Virginia, recently finishing his degree with a thesis on the political

rhetoric surrounding energy independence in the United States. On the musical front, he served as

president of the Virginia Gentlemen, UVA’s oldest a cappella group that twice traveled to Washington

D.C. to perform at The White House earlier this year. And although these accolades alone are quite

impressive, River’s philanthropic pursuits outside of the classroom may end up defining his college years.

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through the opportunities that I've had, it's hard to

feel pessimistic about the state of things when you

see how much focus is going into fixing it.”

In the fall of 2011, River and a fellow student,

Kodjo Messan, learned of a UVA doctorate student

who was teaching computer literacy to female

students at a small Islamic school in her home

village of Kumbo, Cameroon. Set in the mountains,

the remote village experienced daily electricity

blackouts—the school struggling to keep the lights

on, let alone the computers. Recognizing an

opportunity for an alternative energy project, River

and Kodjo applied for a $5,000 research grant from

UVA to travel to Kumbo and set up a metering

tower to gauge solar and wind energy that might

power the school. “Being an Islamic high school

that was relatively young, they were a little wary at

hile a sophomore at Nantucket High

School, River learned of an ingenious

device that pumped clean water for

communities in sub-Sahara Africa. The

aptly named PlayPump is powered by children: as

they push each other around a specially designed

merry-go-round in their schoolyard, they pump

clean drinking water from a well below. Intrigued,

River led a fundraising campaign on Nantucket for

PlayPumps, organizing swimathons and encourag-

ing donations from landscaping companies and

other high-water users. He raised enough money to

purchase two

PlayPump

systems, about

$14,000 a-

piece, which

were later

installed in

Lesotho,

Africa. Fun-

draising for

PlayPumps

on Nantucket inspired River to continue his work

in water philanthropy at UVA by joining Global

Brigades, an international, student-led organization

working in health and sustainable development in

countries like Honduras, Nicaragua, Panama and

Ghana. He twice traveled to Honduras as a member

of the organization’s Water Brigades, and by his

senior year, River was the Global Brigades repre-

sentative for UVA.

During the summer of his junior year, he interned

at Charity: Water in New York City, a nonprofit that

raises money and awareness for other vetted water

organizations around the globe. “Charity:Water is

a grant-giver and grant-seeker,” River explains.

“They do not have any actual boots on the ground.

They are a fundraising platform.” From PlayPumps

to Water Brigades to Charity:Water, River has been

involved in all ends of the effort to bring clean

drinking water to the nearly billion people who live

without it. “My overriding lesson from water is that

every human has a right to it and almost everyone

agrees with this,” River says. “There is a lot of in-

credible work being done to secure this vision, and

w“My overriding lesson from water is

that every human has a right to it and almost everyone agrees with this.”

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first of having Americans come over,” River

says. “When they realized what our interests were

and how our interests aligned, it became a pretty

interesting cultural experience.”

This summer, River will analyze the data collected

from the meter tower and draw up a plan to invest

in an alternative energy system for the school in

Kumbo. “It was a great introduction into the actual

ways that these systems work,” River says. “I’ve

been getting very interested in alternative energy

and its future, and it was inspiring to see it there in

real life.”

In a day when America’s youth lives virtually

through the one dimension of iPhones and computer

screens, River Bennett is touching reality first hand.

When asked what motivates him, he says, “It’s

interesting for me and humbling to realize how

much is out in the world, that’s why I like traveling

and that’s why I keep trying to put myself out there:

for a different perspective.” And his perspective

continues to take shape as he plans to head off to

France to teach English this fall. After that, one can

only imagine where this River will run.

“My overriding lesson from water is that every human has a right to it and almost everyone agrees with this.”

River Bennett in New York City interning for Charity:Water

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The Nantucket Wine Festival will pour through thousands of glass bottles this year, the bulk of which will be hauled off to the dump for recycling. some of these bottles, however, will become part of an art installa-tion that promises to be truly smashing.

WRIttEN bY RobeRt CoCuzzo PHOtOGRAPHY bY DaN DRisColl

GlassACT

Nspire

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For someone who’s not

much of drinker, local

artist M.J. Levy Dickson

knows wine, beer and

liquor bottles better than

most bartenders. She can

tell you which labels peel

off the easiest, which

bottles run out the fastest,

even which glass breaks

into the most pieces.

Dickson’s fascination has

little to do with the bot-

tles’ contents, but rather

the bottles themselves.

For when she peels off

their labels, smashes

them to pieces, and then

runs the shards of glass

through a cement mixer,

what comes out the other

end is a work of art she

calls “Like Sea Glass:

A Hand Full of Light.”

This summer, ten thou-

sand pieces of Dickson’s

handmade sea glass will

stretch fifty feet through

Pumpkin Pond Farm. “It will be an interac-

tive landscape composed of large hand-

molded glass shapes inspired by the sea,” the

artist explains, pointing to a watercolor sketch of

the design. “There will be a sand path meandering through the

center of the glass landscape with a boardwalk rhythmically fol-

lowing its curve.” Unlike most art installations that are strictly for

viewing, Dickson’s work is as much about touching as it is seeing.

In fact, she encourages people to take a piece or two of glass home

with them.

As the first artist-in-residence at

the Perkins School for the Blind,

Dickson developed a curriculum

around tactile art, artwork that is

expressed and experienced through

touch. “Nothing is real to a person

with limited vision unless he or she

can touch and feel it,” she says.

“For instance, most art teachers

describe clouds as looking like cot-

ton balls, but to a blind person this

would be a misguided description.”

She continues, “An atomizer spray-

ing mist into the air would be more

accurate as the blind person could

feel the mist and realize clouds

hold moisture and understand that

rain comes from clouds.” Dickson

hopes that her Pumpkin Pond Farm

installation will merge tactile and

visual arts, thus expanding upon the

senses by which people experience

her work.

“Here, try this,” she says, handing

me a long piece of blue glass, “just

close your eyes and feel it.” The

glass is smooth, enjoyable to roll

around in my palm, and feels a lot

like a spoon. “I’ve shared this piece with two people,

one in Massachusetts and one in London” she says.

“Both have said it feels like a spoon.” At first, this

revelation seems hardly profound. Yet when considered

in the context of art and the appreciation of art, the thought begins to take

shape. This piece of glass invokes a distinct image and emotion in the

same way that an abstract painting can. In that light, these pieces of glass

become like paints on a canvas, conveying images and experiences that

transcend simply being a heap of broken bottles.

Depth

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These pieces of glass become

like paints on a canvas, conveying

images and experiences that tran-scend simply being a heap of broken bottles.

Almost as interesting as Dickson’s inspiration behind the project

was her process in creating it. At last year’s Wine Festival, she

sifted through the festival’s outgoing recycling looking for the right

color glass, often to the mortification of her children. This went on

for months, digging through the recycling bins of restaurants and

bars. Then came the tedious prep-work of peeling off hundreds

of labels. “I have a relationship with certain bottles because their

labels were easy to get off,” she says, showing me a book full of

labels like pressed flowers. “These were ones that came off the

easiest.” The last step was to turn the shards of sharp glass into

smooth sea glass. She called up Toscana Construction and they

began experimenting tumbling glass in a cement mixer with a

concoction of water, salt and other minerals. After much trial and

error, Dickson was left with an estimated 10,000 pieces of smooth

sea glass. These were then joined by handmade pieces created with

the help of local glass designers, Katherine Moore and Allison

MacDonald.

For some, Dickson’s installation might be hard to grasp. What’s so

great about a huge pile of glass, anyway? Is it really art? To this,

she responds by pointing to one of her chief inspirations, Chinese

artist Ai Weiwei. Dickson visited Ai’s “Sunflower Seeds”

installation at the Tate Modern in London, in which the artist

displayed one hundred million hand-painted porcelain sunflower

seeds. The artwork took years to create, with 1,600 artisans molding,

sculpting and painting each of the hundred million seeds. The

installation was widely praised and the Tate ultimately purchased the

ten tons of seeds for its permanent collection. “The creation of one

hundred million porcelain seeds serves as a reminder that together we

have the ability to achieve our goals to everyone’s mutual benefit,”

Dickson says, “we are only limited by our own imaginations.”

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clothing & accessories...wine & cheese...home & gifts.

4 Easy Street • 508.228.5073www.currentVintage.com

www.facebook.com/currentVintagephoto by Terry Pommett

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clothing & accessories...wine & cheese...home & gifts.

4 Easy Street • 508.228.5073www.currentVintage.com

www.facebook.com/currentVintagephoto by Terry Pommett

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The sparkling legacy of Veuve Clicquot has made its way into clinking glasses around the world, and is sure to fill many more at this year’s Nantucket Wine Festival. But champagne connoisseurs take note: The real toast of the town will be two of Veuve Clicquot’s coveted Cave Privée vintages.

Written by Jen Laskey PhotograPhy by Cary HazLegrove

the

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hether at polo matches or fashion

shows or fine French restaurants,

Veuve Clicquot’s yellow label is

synonymous with luxury. And yet despite its wide

acclaim, only a handful of non-French speakers

could tell you that “veuve” actually means “widow,”

as in the Widow Clicquot Ponsardin, the cham-

pagne’s legendary namesake. The year was 1805

when a twenty-seven-year-old widow named

Barbe Nicole Clicquot Ponsardin convinced

her father-in-law to let her take over her late

husband’s small champagne house. The

move was unprecedented, this at a time

when French women rarely ran their own

businesses, let alone in the male-dominated

business of champagne. Better still, she

renamed the champagne after herself: Veuve

Clicquot Ponsardin. Against all odds, not only did the

widow Clicquot turn the small champagne house into a

world-renowned brand, but she revolutionized the way

champagne is made.

Today, while Veuve Clicquot’s yellow label

continues to be the toast of the luxury market, an

exclusive, limited selection has recently risen to the

top as their best bubbly. Costing between $200 to

$250 a bottle, Veuve Clicquot’s Cave Privée Col-

lection has been carefully cultivated and aged for

twenty to thirty years—some, even longer—un-

der the most ideal conditions in their cave privée,

or “private wine cellar,” in Reims, France. The

collection was first released in Europe in 2010 to

commemorate the 200th anniversary of Madame

Clicquot’s premiere 1810 vintage.

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It wasn’t released in America until late 2012, and currently, there are only two Cave Privée

champagnes on the U.S. market: The 1990 Blanc and 1989 Rosé vintages. Both received high

ratings from Wine Spectator (94 and 95 points, respectively). “Most champagne is, of course,

non-vintage,” explains Dominique Demarville, Veuve Clicquot’s Chef de Cave, who became the

House’s 10th Cellar Master in 2009. Veuve’s non-vintage champagnes are the ones we all recog-

nize from a mile away with the yellow labels, costing around $50. They are designed to

retain a consistent classic style year in and year out. The Cave Privée champagnes, by contrast,

are created with wine from single, exceptional vintages, such as 1975, 1978, 1980, 1989, and 1990,

and the winemakers pay special attention to the individual character of each one. “The volume is

very small,” explains Demarville. “And the idea is to give people who love old champagnes

the opportunity to discover and experience something ‘new’ in the Veuve Clicquot style.”

Like any great wine, champagne takes on different flavor characteristics as it ages. As Demarville

puts it, the Cave Privée champagnes “have several lives.” Vintage wines at Veuve Clicquot are

typically aged for six years. “In the beginning, when we first release the vintage, it’s fresh and

fruity with a very gentle touch of brioche and toast.” After twenty years of aging, the Cave

Privée is less fruit-forward and more complex. “We have a wonderful richness of flavors like

brioche, toast, vanilla, truffle and candied fruits, which make the wine very intense.” But in

keeping with Veuve Clicquot’s signature style, Demarville asserts that even these long-aged

wines have “a delicate freshness and minerality, especially on the finish,” which he points out,

“is wonderful for the tasting of such old vintages.” The Cave Privée wines continue to evolve

and have good aging potential for another ten to fifteen years.

Demarville works closely with Senior

Winemaker Cyril Brun to determine which

vintages will make it into the Cave Privée

collection. As a winemaker, Brun has one

goal: For all his wines to live up to Madame

Clicquot’s motto: Only one quality, the

finest. “For me, Cave Privée is a benchmark,

a wine that reflects a level of excellence that

is rarely reached,” he says. “Furthermore,

it showcases some mature facets of

champagne that I enjoy a lot. I consider

Cave Privée to be the quintessence of our

style.” And so it is that Veuve Clicquot

continues the widow’s work.

Whether at polo matches or fashions shows or fine French restaurants, Veuve Clicquot’s yellow label is synonymous with luxury.

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MahoNFrom his Benjamin Franklin haircut down to his Converse high tops, Gene Mahon is a Nantucket icon. Walk into most any social event, no matter the season or venue, and there he’ll be, camera in hand, document-

ing the night for his weekly e-newsletter, “Mahon About Town.” Over his forty-four years on Nantucket, Mahon has owned and operated more

businesses than he can recall. Past ventures include a record store, a copy center, a production house, a publishing house, a television station, a

photography gallery, a camera shop and a legendary nightclub. Historically speaking, Gene Mahon is a relic of a forgotten era on Nantucket—the

psychedelic sixties and seventies.

The hippie RooTs of NaNTuckeT’s MaN abouT TowN

The Isle of

WRIttEN bY RobeRt CoCuzzo PHOtOGRAPHY bY Kit Noble

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MahoNWRIttEN bY RobeRt CoCuzzo PHOtOGRAPHY bY Kit Noble

In the spring of 1969, fresh out of Villanova

and after a year of adventures out West, Gene

Mahon arrived on Nantucket as part of a

wave of young hippies. With their long hair,

ragged beards and bare feet, these so-called

“flower children” were treated as pariahs.

When they walked up Main Street, little old

ladies cowered in fear and crossed to the other

side. Tour buses slowed past jobsites where

hippies worked as painters and carpenters and

pointed them out like exotic wildlife. “These

are some of the only hippies on Nantucket,”

the driver would inform his passengers over

the intercom. Some snapped photos. The

stops became so frequent that pretty soon the

workers just smiled and waved on cue. On

the weekends, hippies and islanders played

each other in basketball and volleyball, and

the games often became physical enough to

leave the hippies limping off the court with

bruised ribs and bloody noses. Suspicion

of the hippie minority ran so high in

some cases that the bank declined

their checks, or insurance companies

refused to sign up their businesses.

Yet even for a hippie, Nantucket was

a place of boundless possibility, and

few saw that possibility more than

Gene Mahon.

Within his first five weeks on the island,

Mahon was running his own painting

crew. He then opened a photography

gallery on Centre Street where he hung

his black and white landscape prints and

encouraged other photographers to show

their work. At the time, there was only

one camera shop on the island, and

Mahon became its most loyal patron.

One day he walked in and the shop

owner Charlie Folger threw him the

keys. “Forget it, I’m done,” he sighed.

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“Here, you run it.” And with that Folger

walked out. As casually as if he owned the

place himself, Mahon stepped behind the

counter and began tending shop. Indeed, he

would eventually buy the camera shop, thus

confirming his place in Nantucket society.

And what a society it was. Come noon each

day, the center of town became the center of

the universe, with every walk of life descending

upon it for lunch and perhaps a couple

midday drinks. Many of the storefronts were

old and splintered, a far cry from the gilded

lilies that would sprout up in the years to

come. The beloved watering hole of most

hippies was the Bosun’s Locker, a dark, dingy

bar on Main Street with all the character and

characters of an old whaling saloon. On a

rainy day, the barman might as well have

charged rent, as men, women and children

hunkered down for hours on end.

On the other end of the social spectrum

was the Opera House, the headquarters of

Nantucket’s high society, frequented by old

money, artists and highbrow summer resi-

dents. European-style waiters floated about

the room with upturned noses as a honky-

tonk piano filled the restaurant with ragtime.

Opera House owner Gwen Gaillard held

court each night at table one. To sit at Gail-

lard’s table was to be accepted into Nantucket

high society. Everyone wanted to sit with her.

One night, she invited a hippie-turned-busi-

nessman to join her for dinner. Gene Mahon

had officially arrived, and quickly became a

notable fixture at the chic Opera House.

Mahon’s taste for the Nantucket nightlife led

him to become part owner of the Roadhouse

in 1978, what he today describes as the

“hottest nightclub the island has ever

known.” Owned along with writer and pianist

Frank Conroy and local businessman Bill

Torpey, Mahon’s Roadhouse was a Gatsbian

revival, complete with flowing champagne

and world-class jazz.

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he Roadhouse became the after-hours spot

for famous actors, artists and the island’s

who’s who pouring out of the Opera House

each night. Dustin Hoffman drank there. So did

American playwright Arthur Miller, and the

owners of Studio 54. Jimmy Buffet often

dropped in for impromptu performances. The

stage saw the likes of jazz greats Buster Williams,

Stan Strickland and Joe Lovano, now considered

the greatest jazz horn player in the country. At

the center of it all was Gene Mahon, less than

a decade on Nantucket, exactly where he was

meant to be.

More than thirty years later, Gene Mahon

continues to be a barometer of our times and a

link to times long gone. He has since sold the

camera shop, closed the photo gallery and shut

the doors to the Roadhouse. Other businesses

have also come and gone over the years, leading

Mahon to reinvent himself again and again.

What remains unchanged is his passion for the

island and his belief that the best is yet to come.

“Nantucket has been very kind to me,” he says

today. “Since coming ashore for the first time in

1969 and deciding within hours that I wanted to

make this my home, I’ve done my best to make

it a better place to live, joining the hundreds and

hundreds of others who have made that same

choice…We’ll make it a better place to live.”

As for his hippie roots, let’s just say Gene Mahon

is still pretty far-out.

t

“since coming ashore for the first time in 1969 and deciding within hours that I wanted to make this my home, I’ve done my best to make it a better place to live…”

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Photographs by Wayne E. Chinnock Photography.

ONE STRAIGHT WHARF | 508 .228 .9CRU (9278 ) | INFO@CRUNANTUCKET.COM | WWW.CRUNANTUCKET.COM

NANTUCKET’S PREMIER WATERFRONT OYSTER BAR 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.

CRU WILL REOPEN FOR THE 2013 SEASON THURSDAY, MAY 9.Serving lunch, dinner and weekend brunch.

CELEBRATE NANTUCKET

WITH ÉPERNAY

YOUR ACK WINE CONCIERGE

VISIT WWW.EPERNAYNANTUCKET.COM TO BECOME AN ÉPERNAY VIP AND RECEIVE EXCLUSIVE OFFERS

ON THE CORNER OF NORTH BEACH AND EASTON STREETS

BETWEEN THE WHITE ELEPHANT

AND THE NANTUCKET HOTEL

COMPLIMENTARY DELIVERY 508.228.2755|

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Photographs by Wayne E. Chinnock Photography.

ONE STRAIGHT WHARF | 508 .228 .9CRU (9278 ) | INFO@CRUNANTUCKET.COM | WWW.CRUNANTUCKET.COM

NANTUCKET’S PREMIER WATERFRONT OYSTER BAR 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.

CRU WILL REOPEN FOR THE 2013 SEASON THURSDAY, MAY 9.Serving lunch, dinner and weekend brunch.

Food and Wine Pairings From nantucket cheFswRiTTeN by JeN lasKey phoTogRaphy by NathaN Coe

NTerTain

intoxiCatingreCiPeS

Just in time for your Daffy fest Dinner, Chefs evan marley of

Pi Pizzeria, miChael Getter of Dune anD erik stenfors of met on

main offer uP sPrinG-insPireD fooD anD wine PairinGs with reCiPes

that feature fresh, loCally sourCeD, seasonal inGreDients.

intoxiCatingreCiPeS

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interpretation of the classic Italian-

American eggplant parm was inspired by a trip to the Italian region of Campania where the dish

was first created. He and his wife Maria were dining at Cumpa’ Cosimo on the Amalfi Coast

when instead of being offered menus, the couple was met by the chef, a quintessential Italian

mamma, who pinched Marley’s cheeks and said, “I know what you want!” She returned with

her renowned melanzane alla parmigiana. “It was revelation,” says Marley, “like nothing I’d ever

had before.” After dinner, Mamma Netta gave Marley the centuries-old recipe to bring back to

Nantucket. For wine pairing, Chef Marley recommends an aglianico, such as Mastroberadino’s

Radici Taurasi Riserva 2006, or an I Tratturi Primitivo 2011 by Feudi di San Marzano.

Chef evan marley’s

MelanZane(eggPlant Parmesan)

alla ParMigiana by Chef evan Marley

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the eggPlant. 7 cups flour. 1 tablespoon each, garlic powder and onion powder. 2 tablespoons dried parsley

Kosher salt and freshly ground pepper. 4 eggs. 3 medium eggplants, peeled and cut lengthwise

(1/2-inch thick). 8 cups of olive oil for frying. 1 pound shredded mozzarella. 1 cup freshly grated pecorino romano cheese

While the marinara sauce is cooking, in a large

bowl crack the eggs, add 3 cups of water, and

whisk. Then, in a second large bowl, add flour,

garlic and onion powders, dried parsley, salt and

pepper. Mix all together well. Dredge the eggplant

slices in the flour mixture, then dip in the egg wash,

and then back in the flour. Put on a baking sheet.

In a high-sided large skillet or Dutch oven, heat olive oil

to 375°f. Working in several batches, cook the eggplant,

turning once, until golden on both sides, about 7 minutes

per batch. add more olive oil to the skillet between

batches if needed. Drain the eggplant slices on a rack

over a sheet pan. Preheat the oven to 350°f.

Spread a thin layer of the marinara sauce in a

9x13-inch glass or ceramic baking dish. arrange

one-third of the fried eggplant slices in the baking

dish and sprinkle all over with half of the grated

cheeses. Then drizzle with marina sauce. repeat

this layering again. Top the third layer of eggplant

with just marinara sauce and a dusting of Pecorino

romano cheese. Conserve a small amount of the

marinara to top the dish with before serving.

bake in the upper third of the oven for about 35

minutes, until the top of the eggplant Parmesan is

golden and the marinara sauce is bubbling. let rest

for 15 minutes.

(eggPlant Parmesan)

the marinara. 3 tablespoons extra virgin olive oil. 1 onion, 1 carrot and 1 bulb of

fennel. 1 handful of fresh basil. 6 lightly crushed garlic cloves. 3 anchovy fillets. 1 cup of medium-bodied white wine . 2 28-ounce cans whole,

peeled San Marzano tomatoes. Salt and red pepper flakes, to taste

In a large skillet, heat the 3 tablespoons of

olive oil for the marinara. add the onion,

garlic, carrot, fennel, anchovy and basil. Sauté

over medium-low heat for 8 minutes.

add the wine and cook until wine has almost

evaporated. Using your hands, crush the

tomatoes into the skillet. bring to a simmer

and cook over moderately low heat, stirring

occasionally, about 25 minutes. Transfer the

tomato sauce to a food processor and puree

until smooth. Season with salt and red

pepper flakes.

alla ParMigiana

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Braised Fennel. 2 bulbs of fennel (may use fiddleheads and

favas in late spring, just blanche and sauté). 1 cup medium diced Spanish onion. 1 quart chicken stock. 2 cups white wine, such as a chardonnay. 2 tablespoons chopped fresh garlic. 1 tablespoon chopped Italian parsley. 1 tablespoon mixture of chopped fresh

oregano, thyme and rosemary. 3 bay leaves. 3 tablespoons extra virgin olive oil. Kosher salt and ground black pepper to taste

remove the fennel’s long fronds and cut the bulb into

6 pieces. Place the fennel in a baking dish. Sweat the

onions, herbs and garlic in a sauté pan with the olive oil

until soft, add the white wine and reduce by half, and

then add the chicken stock. Season the liquid with salt

and pepper. Pour the liquid over the fennel. Cover pan

with foil, place in 350˚f oven and cook until fennel is

slightly soft, about 30 minutes. When done, remove fen-

nel from liquid, discard liquid. When ready to serve heat

sauté pan on high and place the fennel in pan and sauté

until golden brown.

roasted eggPlant. 1 large eggplant. 2 tablespoons chopped mixed herbs, such as rosemary,

parsley, oregano and thyme. 1 tablespoon chopped garlic. extra virgin olive oil. Kosher salt and ground black pepper to taste

Cut the eggplant in half, length-wise, and place on pan to

oven-roast, flesh side up. Season eggplant with salt and

pepper, brush with the chopped garlic and sprinkle with

chopped herbs. roast in 375˚f oven until eggplant is soft,

approximately 45 minutes. When done scrape out flesh and

puree in blender until smooth. you can add some olive oil, if

needed, to get puree going.

by Chef MIChael GeTTer

With Braised Fennel, roasted eggPlant, Feta, tomatoes, olives and rosemary

of laMB

roaSt raCk

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lamB. 2 Frenched racks of lamb. Extra virgin olive oil. Kosher salt and ground black pepper

Season the fully cleaned racks of lamb and gener-

ously season with salt and pepper. Heat a heavy

bottom sauté pan on high with a thin coating of

olive oil. Once oil begins to smoke, add the racks

of lamb, meat side down, and evenly brown on all

sides. Remove from pan and place in a 375˚F oven.

Roast until the lamb has an internal temperature of

125˚F. Let the rack rest for 10 to 15 minutes before

slicing each rack into three portions.

Feta, cucumBer, tomato and olive salad. 1 cup each, small diced English cucumber

and diced ripe red tomato. 1 cup crumbled feta cheese. 1 cup chopped mixture of good quality cured olives. 1/2 cup fresh Italian parsley leaves. 2 ounces fresh lemon juice. 3 ounces extra virgin olive oil

Combine all ingredients. Rosemary Oil, 1/2 cup fresh rosemary,

de-stemmed, 1/2 cup fresh chopped Italian parsley leaves

1 cup extra virgin olive oil, Salt

Heat a pot of salted water to a boil, add parsley and rosemary

and blanch until bright green. Remove from water and place in

an ice water bath. Remove from bath, place herbs on kitchen

towel and ring until dry. Place herbs and olive oil in blender

and puree until smooth, season with salt, set aside. Pour the

rosemary oil over the lamb just before serving.

“even in spring,” says Chef Michael Getter, “it’s always kind of chilly here on nantucket,

so I’m still in a mindset of hearty and richly prepared dishes.” however, with the arrival

of spring ingredients like fennel, fiddlehead ferns, fava beans, and fresh lamb, the chef’s

signature “big, bold flavors” get infused with bright, fresh ones. his rack of lamb along

with its mélange of veggie accompaniments is a perfect example of this turning of the

seasonal tides. Chef Getter recommends pairing the dish with the 2008 vintage of robert

Sinskey’s POv, a blend of cabernet sauvignon, cabernet franc and merlot with notes of

blueberry, cassis, wild fennel, olive, vanilla and violet. as is characteristic of this blend, the

tannins are firm, but not overpowering, making the wine an especially good complement

to Getter’s lamb.

Chef miChael Getter

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by Chef erIK STenfrOS

loBSter BologneSeover fresh taGliatelle

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loBster Bolognese sauce. 1 1/2 pounds fresh shucked and cooked lobster meat . 4 cups lobster stock . 1 carrot, 1 white onion and 1 bulb fennel, diced small. 2 ribs celery peeled, diced small. 4 cups crushed, seeded and skinned roma tomatoes. 1 teaspoon salt. 1 ounce olive oil. 3 ounces butter. 3 ounces pancetta, diced small. 1/4 bunch thyme. 1/4 bunch tarragon. 1 pint heavy cream. 6 ounces white wine. 6 ounces Pernod (anise-flavored liqueur). 2 tablespoons all-purpose flour

Place all diced vegetables through a large die meat grinder (or food

processor), along with the pancetta and herbs. In a large, heavy-bottomed

pan, cook the vegetable and pancetta mix in olive oil and half of the

butter. Turn heat down and sweat vegetables for 10 to 15 minutes. add the

remaining butter and let it melt. Stir in the flour, and then add the tomato.

next, stir in the white wine and reduce by half. add the Pernod and reduce

by half. Pour in the lobster stock and reduce by half again. add the cream,

bring sauce to low boil for 10 minutes, and then reduce the bolognese by a

quarter. Just before serving, add the lobster meat to the warm sauce.

loBster halves boil a large pot of water.

Place half cracked lobsters in the boiling water and cook for 8 minutes.

tagliatelle2 pounds fresh tagliatelle noodles

bring salted water to boil, add pasta, cook as recommended, or to taste.

add the pasta to the bolognese sauce.

“My cuisine is inspired by the seasons,”

says Chef Erik Stenfors. “Summer

and springtime foods should be clean

flavors with minimal cooking that

highlight fresh ingredients like

tomatoes and herbs.” In this dish, Chef

Stenfors achieves a taste of spring with

locally caught lobsters and vegetables

from nearby farms. “Visitors from all

around come to Nantucket to enjoy

lobster,” he says, “and this is a different

approach from what they might be used

to.” As for wine, Chef Stenfors recom-

mends a nice Sangiovese or Chianti

that will highlight the sweetness of the

lobster while also being able to handle

the richness of the tomato sauce.

Chef erik stenfors

loBSter BologneSe

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a few of ourfavorite things

for spring

home furnishings • 2 candle street • 508.228.1992 • bodeganantucket.com

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Magnificent historic Beacon Hill townhouse overlooking Boston Common, renovated with every modern conve-nience. 9,000+/- sq.ft. of exquisite design and finishes with elevator access to all floors. Parlor (first floor), open and spacious chefs gourmet kitchen, family room, dining room (seats 14 with room to spare), mud room connecting to large private patio and attached four car garage parking. Second floor, 18x44 double formal living room boasting floor-to-ceiling windows. Library and adjacent office rich in detailed woodwork. Master quarters encompass entire third floor with enormous walk-in closet and his/her bathrooms. Four additional guest bedrooms offer multiple uses. Newly constructed separate au pair suite. Two additional decks off upper floors. Abundance of storage space, including loft area above the garage. Spectacular natural sunlight throughout and eight fireplaces complete this stunning home.

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200 Newbury Street, Boston, MA 02116

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K now l ed ge • P er spec t i v e • Va lu e

Waterfront / North End 84 Atlantic Avenue

617.227.6070 142 Commercial Street

617.723.4240

Charlestown & East Cambridge 92 Main St., Charlestown

617.242.7393

Seaport / Fort Point Channel & South Boston

21 B Wormwood Street 617.670.0800

Back Bay / Beacon Hill 200 Newbury Street

617.267.3500

Magnificent historic Beacon Hill townhouse overlooking Boston Common, renovated with every modern conve-nience. 9,000+/- sq.ft. of exquisite design and finishes with elevator access to all floors. Parlor (first floor), open and spacious chefs gourmet kitchen, family room, dining room (seats 14 with room to spare), mud room connecting to large private patio and attached four car garage parking. Second floor, 18x44 double formal living room boasting floor-to-ceiling windows. Library and adjacent office rich in detailed woodwork. Master quarters encompass entire third floor with enormous walk-in closet and his/her bathrooms. Four additional guest bedrooms offer multiple uses. Newly constructed separate au pair suite. Two additional decks off upper floors. Abundance of storage space, including loft area above the garage. Spectacular natural sunlight throughout and eight fireplaces complete this stunning home.

DOWNTOWN BOSTON’S PREMIERGENERAL BROKERAGE

&NEW DEVELOPMENT SALES & MARKETING

www.otisahearn.com

Stately Beacon Hill Townhouse Overlooking Boston Common

Price available upon request. Jeannemarie Conley | John Corcoran

617.312.3991 | 617.388.3609jmconley@OtisAhearn.com | jcorcoran@OtisAhearn.com

200 Newbury Street, Boston, MA 02116

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Points imPactWRIttEN bY RobeRt CoCuzzo PHOtOGRAPHY bY Katie KaizeR

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Points imPactof

conventional wisdom says nantucket could be around for as little as four hundred more years, but after this winter, some may wonder if those numbers will soon be under water. is nantucket disappearing before our very eyes?

WRIttEN bY RobeRt CoCuzzo PHOtOGRAPHY bY Katie KaizeR

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bout a week before Halloween, a tropical wave in the

Caribbean sparked what became known as Super

Storm Sandy. The system spiraled counterclockwise,

drawing energy from unseasonably warm waters in

the Atlantic, and eventually made landfall just northeast of

Atlantic City. The devastation was staggering, with Sandy

proving to be the second costliest Atlantic storm in U.S. history.

Nantucket’s saving grace from the full impact of Sandy was

a cold front pushing down from Greenland and warm water

pinning the storm to the New Jersey coast. Yet even with

Sandy’s near miss, Nantucket limps out of the winter scarred

by three storms that raise some unsettling questions.

“You’ll have to forgive me if I have a little storm burnout,”

Dave Fronzuto tells me from his office in the Public Safety

Facility on Fairgrounds Road, “FEMA was just here and I’ve

been working with them on accessing the damages.” Fronzuto

is Nantucket’s Emergency Management and Marine Safety

Coordinator and since Sandy struck, he’s been eating, sleep-

ing and breathing storms. “People need to understand that

although these storms were bad, the No-Name storm in 1991

was a lot worse,” he insists. “To put it in perspective, during

a North Beach Street after the February 8th blizzard, Nemo.

Downtown (top) and Easy Street(bottom) during Hurricane Sandy. Photos by Kit Noble.

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the No-Name Storm, the tide was 1.2 feet higher than that of

these storms. You saw the devastation that these tides caused.

Can you imagine 1.2 feet higher?” Fronzuto speculates that

the February blizzard, Nemo, and the March nor’easter,

Saturn, packed about the punch of Hurricane Bob of August

1991, with winds gusting upwards of ninety miles-per-hour.

In the case of Nemo, the tide was astronomically low. Had

the tide been astronomically high, as it was during Saturn, the

destruction would have been far worse.

If anyone can weigh in on destruction, it’s Dave Fronzuto.

In the wake of the three storms, Fronzuto has been accessing

and documenting damages to the town’s infrastructure and

then filing for relief funds from FEMA. The assessments are

two- prong: estimate the cost in damages and then estimate

the cost to mitigate those damages from future storms. FEMA

allocates specific funds for specific storms, and Fronzuto

needed to pinpoint what damage was done by which storm.

This becomes infinitely more tedious when considering that

the storms rolled in like rogue waves, the damages compound-

ing as the winter continued.

North Beach Street after the February 8th blizzard, Nemo.

Easy Street flooding during Hurricane Sandy

“People need to understand that although these storms were bad, the No-Name storm in 1991 was a lot worse…

during the No-Name Storm, the tide was 1.2 feet higher than that of these storms. You saw the devastation that these tides caused.

Can you imagine 1.2 feet higher?”— Dave Fronzuto

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ccording to Fronzuto, there were four critical points of destruction: Easy Street, the town pier, Sheep Pond Road, and Baxter Road.

Easy Street flooded first in all three storms, and Fronzuto estimates it will cost between $35,000 to $40,000 to repair damages

and another $200,000 for mitigation work. The town pier was walloped first with $100,000 in damages by Sandy, then $25,000

by Nemo, and finally with upwards of $45,000 by Saturn. Out on Sheep Pond Road, where three houses were taken by erosion,

the road will be relocated about 200 feet inshore. At press time, similar relocation plans were being considered for Baxter Road on ‘Scon-

set Bluff, where storm-related erosion devoured twenty feet of beachfront before forcing the demolition of a garage, a cottage and eventu-

ally a 5,200 square-foot house. In total, the three storms will cost around $500,000.

“This year has really been pretty

high up there as far as worst case

scenarios,” contends Dr. Sarah

Oktay, director of the UMass Boston

Nantucket Field Station. “What has

occurred is a one-two-three-punch

which has not allowed beaches,

dunes, or marshes the ability to

regrow between storms.” From her

field station on the north-facing

Quaise portion of Nantucket Harbor,

Dr. Oktay has been quantifying the

characteristics of these storms, from

the amount of sand driven up into

the marshes to the overall rise in

sea level around Nantucket. “People

tend to forget that the sea is rising

slowly, but faster all the time,” she

explains. “So with each new storm

larger amounts of land will be af-

fected.” Dr. Oktay indicates that the

seas around Nantucket have risen

a little over five inches in the past

fifty years. In the next fifty years,

studies show it will rise by at least a

foot, which is 2.3 times faster than

the previous fifty years. However,

the news isn’t all bad. Locations like

Cod Fish Park and Great Point actu-

ally gained elevation in some areas

from the storms, although those

beaches also shortened as they typi-

cally do in winter. Beaches at Cisco

and Surfside are much wider due

to the addition of sand eroded from

nearby beaches. “In the case of Great

Point,” Dr. Oktay says, “I think it is

certainly possible that within a hun-

dred years, it will be a nice mature

island.”

a

Heavy snow complicated emergency relief work during the February 8th blizzard, Nemo.

“People tend to forget that the sea is rising slowly, but faster all the time…so with each new storm

larger amounts of land will be affected.”— Dr. Sarah Oktay

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If only that growth were the case for areas like the

‘Sconset Bluff, where storm-related erosion has

forced the demolition of three structures and has

threatened several others. Watching an excavator de-

molish a perfectly good home because it had nowhere

else to go but into the Atlantic makes one wonder

what kind of insurance these homes have, if any.

Charlie Kilvert, president of Nantucket Insurance,

explains that the options are limited. “Because Baxter

Road is sitting there exposed to the Atlantic Ocean

with nothing in front of it but the sea pounding away

during these winter storms, the insurance companies

are selective when writing a new home there,” Kil-

vert says. “The higher the chance of loss to a property

is a factor in determining the cost of the insurance.”

Heavy snow complicated emergency relief work during the February 8th blizzard, Nemo.

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high-end insurance company like Pure,

AIG or Chubb Group might consider

writing insurance for a home on Baxter

Road, provided the homeowner has a

portfolio of other properties that the company is

covering elsewhere, thus balancing its risk.

Other options for insuring coastal properties on

Nantucket include the Massachusetts FAIR Plan,

a residual market insurance association that will

cover homes up to $1,000,000, and Lloyd’s of

London, an insurance consortium that covers

many coastal New England properties. Even if a

home does have insurance, perhaps from a policy

signed twenty years prior, the insurance company

can reassess the property and decide to drop it

if the chance of loss gets too high. Insurance

claims in the wake of Sandy were particularly

painstaking as it was unclear whether Sandy was

a hurricane or a storm, a key distinction in the

definition of coverage.

In fact, that debate continues today. “In the

weather world, in the meteorological world, there

is a huge controversy over whether or not Sandy

was a hurricane when it made landfall,” explains

NECN meteorologist, Tim Kelley. “The National

Hurricane Center has done an analysis and

reanalysis, and they keep changing their tune.

Now they’re saying that Sandy was a hurricane

all the way up to a couple hours before

landfall.” Some argue that this lack

of clarity on the part of the National

Hurricane Center is to blame

for the lack of preparedness in

New York and New Jersey.

a In the midst of this nomenclatural confusion,

the press labeled Sandy a “super storm,” a term

that was eventually adopted and proliferated by

government officials. Kelley explains that Sandy

should be understood as a “hybrid storm,” one

where a warm core storm and a cold core storm

merge. “A hurricane is a warm core storm, and

most of the violent weather is within a hundred

miles of the eye of the storm,” he says. “In a

hybrid storm you can have the effects for

hundreds of miles away from the center of the

storm. Sandy became a hybrid storm as it went

ashore.” So it is that although Sandy did not hit

directly, Nantucket still suffered her wrath.

For those who weathered the winter on the island,

all the flooding, erosion and destruction can seem

like harbingers of a shrinking Nantucket, that

is unless you have a bird’s eye view like pilot

George Riethof. For over a decade, Riethof

has been flying over Nantucket and Martha’s

Vineyard two hundred days per year photographing

the islands and their surrounding waters. In the

aftermath of this winter’s storms, Riethof’s aerial

images of the island became Internet

sensations, often prompting a

litany of comments mourning

the loss of land

and homes.

“In the weather world, in the meteorological world, there is a huge controversy over whether or not Sandy

was a hurricane when it made landfall…”

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PHOtO bY Kit Noble

et for Riethof these images were not surprising,

or tragic for that matter. “The island has changed

shape over the years,” he says. “For every area that

has been eroding I’ve seen other areas accreting.

Hurricane Sandy and the subsequent nor’easter took

about twenty feet off the entire southern shoreline of

Nantucket and Martha’s Vineyard. I flew over several

times in the subsequent weeks and saw most of this sand

undersea just offshore. About a month later, that twenty

feet of beach was all back onshore.” Riethof says that

while ‘Sconset Bluff seems to be “marching steadily into

the ocean” and that “the south shore from Madequecham

to Fisherman’s Beach seems to be shrinking,” in terms of

net change the land has mostly just shifted. Unfortunately,

this shift is happening where people own homes. “While

I sympathize with those whose houses have been threat-

ened or destroyed by this erosion, I did not see the event

as tragic,” Riethof says. “First of all, those who built or

bought houses near the coastline, particularly unstable

coastlines, knew this was coming. Secondly, these were

not photos of destruction, these were images of natural

events, change, and the force of nature.”

“People tend to forget that the sea is rising slowly, but faster all the time…so with each new storm

larger amounts of land will be affected.”

(Top) NOAA satellite image of Hurricane Sandy, (bottom) aerial photo of ‘Sconset Bluff by George Riethof.

y

The shape of Nantucket is bound to change in the years to come, hewn by storms and rising sea levels that will continue to

give and take. The streets will flood again and again. Beaches will be lost and more homes destroyed. And perhaps there is

nothing a Nantucketer can do but adapt. Many talk about the high price of living on-island. These winter storms may just

be another expense we’re forced to pay. Whether or not one subscribes to global warming and climate change theories,

what can be said is that over the long term we are all just renting our land from Mother Nature here on Nantucket.

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afternoonday

efore the Antique Car Parade and tailgate picnic, there’s the Daffodil Festival’s Puppy Parade, a time for Nantucket’s top dogs to strut their stuff for spring. In celebration of these furry festivities, Nantucket pet photographer MARIA CAREY captures canines and couture. B

dog DResshepbuRN3 Salem StreetNantucket

locationCenterboard Inn8 Chester StreetNantucket

PHOtOGRAPHY bY MaRia CaRey

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Nstyle

day

JaCKetCuRReNt ViNtage4 Easy StreetNantucket

haiRDaRya saloN34 Centre StreetNantucket

Dog tagColD Noses16 Straight Wharf

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Jacketcurrent Vintage4 Easy StreetNantucket

HairDarya Salon34 Centre StreetNantucket

MakeupYp MakeupNantucket

Dress & Jacketcurrent Vintage4 Easy StreetNantucket

Flower Dog collargeroniMo’s pet supplies119 Lower Pleasant Street

paw HatgeroniMo’s pet supplies119 Lower Pleasant Street

Flower cHew toYgeroniMo’s pet supplies119 Lower Pleasant Street

wooF BallcolD noses16 Straight Wharf

puppY on HarnesscolD noses16 Straight Wharf

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Cut a piece of cardboard into a 5 or 6-inch square.

Lay the template over your denim and carefully cut squares with sharp fabric scissors. (No need to pin the template...imperfect is just perfect.)

Toss the squares into a gentle wash, then the dryer to create a fringe, and finally press each one with a hot iron.

Pick your jeans. All colors are in play.1 2

3 4

Ndesign

with Andrea Hutchins

PHoT

ogrA

PHy

by J

oshu

a si

mps

on

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Treat yourself to a Lemontini (1 part vodka/1 part Cointreau/1 part Limoncello) and toast to spring!5

ay homage to all those worn-out, out-of-fashion jeans by making them into 100 cocktail napkins! After all, denim goes well with everything, including cocktails.

Phot

ogrA

Phy

by J

oshu

a si

mps

on

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Judges: ben Simons, Peggi Godwin & John McGuinness

Marjan Shirzad

Marjan Shirzad & Nathaniel Philbrick

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nantucket

lighthouse school st. patrick’s Day Fundraiser at the chicken box

Callie barber & beth CrowleyJulia Kuratek & Stephen Maury

Lindsey toft & Casey boukus

Kelly Miller & Robin Kirk

Grant Sanders & barrie Sanders

Lucie Lundeen & Jonah McKinnon travis Richard, Randy Hudson & John Jordin

Suzan Kating, Shelly Olson & Julie Kever

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Judges: ben Simons, Peggi Godwin & John McGuinness

Marjan Shirzad

Marjan Shirzad & Nathaniel PhilbrickGreat Point Volunteers Sarah Oktay, beth boyle, Steve Nicolle, Lee Lawerson, Jock Lawerson, Pheobe Lawerson, Jessie Lang, with other volunteers

Melissa Kershaw, Marjan Shirzad & Nathaniel Philbrick

team Egypt

PHOtOS bY bRiaN sageR

nantucket historical association 4th annual Quiz bowl

Great point pre-season cleanup volunteers:

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NOW SHOWING

a film by Ric Burns

Your portal to Nantucket’s Rich History

www.nha.org508 228 1894

NHA Offices 15 Broad Street

Whaling Museum13 Broad Street

Museum Shop11 Broad Street

NANTUCKETHISTORICAL ASSOCIATION

WRIttEN bY DR. Joseph gaRasiC PHOtOGRAPHY bY MiKe DisKiN

Does a glass of wine a day really keep the heart doctor away? nantucket Cottage hospital’s visiting cardiologist, Dr. Joseph garasic,

investigates the facts and fictions behind the French Paradox.

NMD

NOW SHOWING

a film by Ric Burns

Your portal to Nantucket’s Rich History

www.nha.org508 228 1894

NHA Offices 15 Broad Street

Whaling Museum13 Broad Street

Museum Shop11 Broad Street

NANTUCKETHISTORICAL ASSOCIATION

Your health?Drink to

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If one assumes that the decrease in cardiac events

seen in France is in fact due to wine consump-

tion, the next step then is to explain how low to

moderate alcohol consumption may positively

influence health. Perhaps it is the alcohol itself

that reduces heart disease and saves lives, though

data to support this theory is scant. Could there

be other elements in wine that are beneficial?

Leading candidates for consideration are resvera-

trol, procyanidins and polyphenols. Resveratrol

is an anti-oxidant, anti-inflammatory compound

found in relatively high concentrations in red

wine, and derived from the skin of grapes. In the

prevention of cardiovascular disease, resveratrol

is believed to decrease the oxidation of low-

density lipoprotein (LDL or bad) cholesterol and

inhibit the aggregation of platelets. In cardiology

speak, both are very good things for your heart.

There is also developing data on resveratrol as a

contributor to longevity and its use in the treat-

ment and prevention of cancers, diabetes and

Alzheimer’s disease. In one study from 2003,

resveratrol appeared to increase the life span of

yeast cells by 70%. Alas, it was the life span of

lowly yeast cells and not of humans—a far cry

from the fabled fountain of youth. It is also not

clear that we can consume enough resveratrol

from red wine to achieve the potential health

benefits seen in almost exclusively non-human

experiments. How much wine would we need

to consume? One thousand liters of red wine

per day is the requisite amount, far too much for

even the most voracious oenophile.

The other compounds to consider are

Procyanidins, anti-oxidant agents found

in tannins. Present in higher concentra-

tions in some French red wines than in other

wines, they are potentially linked to improved

cardiovascular outcomes. Possible benefits in-

clude improved health of the blood vessel lining,

decreased oxidation of good and bad choles-

terol, and reduced blood pressure among others.

Whether procyanidins represent a link to the

success of the French lifestyle is as yet unproven.

he idea that wine has miraculous

health benefits is common cocktail party

banter. “A toast to our health,” someone will

say, raising a glass of wine. “Really, my

cardiologist says that wine is good for the

heart.” What is being referred to here is the

epidemiologic phenomenon known as the

French Paradox, the observation that the

French—lovers of cheese, butter, pork and

cigarettes—have lower rates of cardiovascular

disease than other countries with seemingly

healthier diets and lifestyles. For example,

in one study, residents of Toulouse, France

were shown to have an intake of cholesterol

and saturated fat much higher than among

residents of the United States, and more akin

to levels seen in Belfast, Scotland. However,

coronary heart disease mortality in Toulouse

was 1/3 to 1/6 of that in Belfast. And it’s all

because of wine, or so the French Paradox

goes. Since the theory hit American audiences

by way of a “60 Minutes” episode in 1991, US

wine sales soared and everyone wants to know

if we can really find good heart health in a

glass. So what are the facts behind the French

Paradox?

While alcohol has been used medicinally for

centuries, the modern association between

alcohol and cardiovascular health is

considerably more recent. A paper

in the British Medical Journal

combined data from eighty-six prior

studies investigating the associa-

tion between alcohol consumption

and many types of cardiovascular

disease, coronary artery disease,

and stroke. Compared to non-drinkers,

alcohol drinkers had a 25% reduction in death

from cardiovascular disease, a 29% reduction in

the occurrence of coronary artery disease, and no

significant difference between groups in the oc-

currence of having or dying from a stroke. More-

over, the lowest risk of dying from

coronary artery disease was observed

in those who had one to two alcoholic

drinks daily. Moderate alcohol consumption, it

seemed, really was good for us.

But don’t go trading in your gym membership

for a wine-of-the-month club just yet. For those

that wonder if a little alcohol is good, perhaps

more is better, multiple studies have also shown

an increase in death and hemorrhagic

stroke (bleeding in the brain) with heavy

alcohol consumption. Likewise, heavy

drinking has been linked to high blood

pressure, fatty liver and cirrhosis, and weight

gain. Not to mention more bad decisions that

seemed like good ones at the time. Given these

issues, before any physician widely recommends

alcohol as medicine, the French Paradox needs to

emerge as a bit less paradoxical and considerably

more grounded in scientific fact.

“ …don’t go trading your gym membership for a wine-of-the-month club just yet…”

t

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If one assumes that the decrease in cardiac events

seen in France is in fact due to wine consump-

tion, the next step then is to explain how low to

moderate alcohol consumption may positively

influence health. Perhaps it is the alcohol itself

that reduces heart disease and saves lives, though

data to support this theory is scant. Could there

be other elements in wine that are beneficial?

Leading candidates for consideration are resvera-

trol, procyanidins and polyphenols. Resveratrol

is an anti-oxidant, anti-inflammatory compound

found in relatively high concentrations in red

wine, and derived from the skin of grapes. In the

prevention of cardiovascular disease, resveratrol

is believed to decrease the oxidation of low-

density lipoprotein (LDL or bad) cholesterol and

inhibit the aggregation of platelets. In cardiology

speak, both are very good things for your heart.

There is also developing data on resveratrol as a

contributor to longevity and its use in the treat-

ment and prevention of cancers, diabetes and

Alzheimer’s disease. In one study from 2003,

resveratrol appeared to increase the life span of

yeast cells by 70%. Alas, it was the life span of

lowly yeast cells and not of humans—a far cry

from the fabled fountain of youth. It is also not

clear that we can consume enough resveratrol

from red wine to achieve the potential health

benefits seen in almost exclusively non-human

experiments. How much wine would we need

to consume? One thousand liters of red wine

per day is the requisite amount, far too much for

even the most voracious oenophile.

The other compounds to consider are

Procyanidins, anti-oxidant agents found

in tannins. Present in higher concentra-

tions in some French red wines than in other

wines, they are potentially linked to improved

cardiovascular outcomes. Possible benefits in-

clude improved health of the blood vessel lining,

decreased oxidation of good and bad choles-

terol, and reduced blood pressure among others.

Whether procyanidins represent a link to the

success of the French lifestyle is as yet unproven.

While it is possible that moderate consumption of alcohol is the key to longevity and cardiovascular health, it is as likely that some other

trait common to French culture is more in play. When Americans visit France, for example, many are highly impressed by the plentiful

cheeses, breads and rich meals. However, eating like an American visiting France is not the same as eating a diet typically consumed by

a French national. Reported rates of obesity are considerably lower in France than in the United States. How can this be?

To begin, overall caloric intake and portion size are both lower

in France. The French generally eat three meals per day and

do not snack between meals. Not only do Americans tend to

snack between meals but those snacks are often high in fat

(particularly trans-fats), low in nutrition and have a high refined

sugar content. So, it is possible that while we draw attention to

the high fat intake in the French diet, some would argue that

the French diet contains naturally occurring fat from butter and

cream and that these types of non-trans, non-hydrogenated fats

are easier for the body to break down. Thus, other aspects of

the French diet may be much healthier than the American diet

and may play a substantial role in the apparent French Para-

dox, when in fact there is no paradox at all. Rather, the French

experience is characterized by people eating smaller amounts

of generally healthier food, thus protecting themselves against

cardiovascular disease.

Dr. Joseph Garasic exploring the effects of wine on heart

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(508)228-2235www.nantucketpoolspacenter.com

1 Hanabea LaneNantucket, MA 02554

Your One Stop Pool & Spa StoreConstruction | Service | Repair | Remodel | Retail supplies

Dimension One hot tubs

n the end, the French Paradox and the

potential cardiovascular benefits of

wine and moderate alcohol consumption will

likely continue to be an intriguing hypothesis,

supported by a large volume of population-

based observational research, but lacking the

Holy Grail of medical proof. To definitively

answer the question at hand, a randomized

study would be necessary wherein half of

the study subjects drank wine moderately

and half of the subjects did not. Cardiovas-

cular event rates and mortality would then

be compared in each group after a period

of follow up. Such a study would require a

large number of subjects, would be costly to

undertake, and may require a long period of

follow up. As a result, there is no prospective,

randomized human data available to us in

clarifying the veracity of the French Paradox,

nor any on the immediate horizon. Thus,

doctors will continue to grapple with whether

or not to encourage alcohol consumption

among their patients, not knowing for certain

that the science supporting the paradox is as

ironclad as we would like. The reason then to

drink wine is for love of the romance, history

and collegiality it brings. And maybe, just

maybe, it is good for you as well.

i

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(508)228-2235www.nantucketpoolspacenter.com

1 Hanabea LaneNantucket, MA 02554

Your One Stop Pool & Spa StoreConstruction | Service | Repair | Remodel | Retail supplies

Dimension One hot tubs

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Nicole byer, & Alex Sakers

PHOtOS bY KRis KiNsley haNCoCK/NaNtuCKet pix

Fog

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nantucket

new year’s eve at The nantucket hotel

Mike Ruby, & Amy McClurg Kit Noble & Susan browne Sarah Worley & Marco tellez

Amy McClurg, Jenny Hanlon & Lauren Pellenz

Annie & Mark Snider tom Hanlon, Aisling Glynn & Emma Ross

Alicia & Jason Graziadei

John & Judy balasch, Pam Murphy & Christie Kickham

Lisa & Andy Hood

Mike & Alison Alpert

Nicole byer, & Alex Sakers Mark Avery & Claire White

Sarah Worley & Marco tellez

Alicia & Jason Graziadei

John & Judy balasch, Pam Murphy & Christie Kickham

Lisa & Andy Hood

Patrick & Lucy Hehir

Stacey Stuart & Peter Greenhalgh

Mike & Alison Alpert

beverly Hall & David billings

Open Every Day 33 Bartlett Farm Roadwww.bartlettsfarm.com

Experience Bartlett’s Farm Farm to Table Food...Farm-Grown Flowers...Freshly Picked Produce...Farm Dinners

Our Own Organic Greens...Gourmet Groceries...Divine Desserts...Special Events

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NoN -TuckeT Ad veNTures

emily Molden on the summit of cotopaxi in

ecuador, a 19,347 ft. volcano.

Burton “spruce” Balkind

surfing “rockview”

in santa cruz

Zofia crosby & her daughter Ava

skiing at Wachusett Mountain

Mirabai Perfas on Gibraltar’s Pass, santa Barbara cA

Janis Aldridge, Jim & Mellie cooper and Neil romanski in Palm Beach

Laura clagg and John rockett in st. John overlooking Trunk Bay

Fifi on safari in Africa

Gianna & Bella Quinn

skiing at Waterville valley

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NoN -TuckeT Ad veNTures

emily Molden on the summit of cotopaxi in

ecuador, a 19,347 ft. volcano.

kristen kellogg on horseback in oaxaca, Mexico

Leslie sheppard snowboarding at Grand Targhee in Alta, Wyoming

A photo taken by claudia kronenberg

during family trip to Panama

Jennifer shalley and

susan Brown in costa rica

Jason Bridges & Mike Allen

cycling in Mallorca, spain

ryder Ziebarth in Indiakit Noble in rio celeste, costa rica

Fifi on safari in Africa

Gianna & Bella Quinn

skiing at Waterville valley

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to galley beachare coming!

the

britishiN whaT has becoMe a wiNe fesTival TRadiTioN, fesTivalgoeRs will pouR ouT of The whiTe elephaNT aNd head dowN To galley beach foR “The afTeR gala paRTy,” excepT This yeaR, a New execuTive chef will be TheRe To gReeT TheM. Chef Neil Ferguson takes over Galley Beach’s kitchen this spring, bringing with him a culinary flare he’s cultivated from

his native London to Paris to New York City. Before coming to Nantucket in 2010, Ferguson worked in Michelin starred

restaurants with such culinary greats as Gordon Ramsay. In Manhattan, he was the Executive Chef at Gordon Ramasay at

the London, ran Allen and Delancey on the Lower East Side, and was the Executive Chef of Soho House New York.

N Magazine recently caught up with Chef Ferguson to see what he has cooking for the 2013 season.

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NQUIRY

PHOtOGRAPHY bY NathaN Coe

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N MagaziNe: How did you end up at Galley Beach?

CheF FeRgusoN: Shortly after moving to Nantucket, I was introduced to Galley Beach owner David Silva

through a mutual friend at Nantucket New School, where both our sons go, and we spoke about my plans to

open a restaurant. We got on well from the outset and have been looking at various properties since that time,

with a view to opening a place together. This is something we still fully intend to do. I have been working

lunches in the kitchen at Galley Beach the last two seasons, cooking the previous menu, helping out wherever

I was needed.

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N MagaziNe: Will the menu be changing at Galley Beach?

CheF FeRgusoN: The style of food is still going to be based upon as much locally caught or grown food as

possible, but there will be a significant change of style, which is normal when a property has a change of chef.

I’m confident people will be happy with the new menu. We are developing an interesting menu for the bar,

some really good bites there, and the dessert menu is getting a complete overhaul.

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N MagaziNe: How would you describe your cooking style?

CheF FeRgusoN: The simplest way to describe my food is good, tasty cooking, elevat-

ing the natural flavors of the products. I’m not a big fan of over working ingredients or

masking them with heavy, overpowering sauces and dressings. I’ve been fortunate to

work with some incredibly talented chefs, running truly great restaurants in Europe.

N MagaziNe: What was it like cooking with Gordon Ramsay? Is he as ferocious as he

is portrayed on television?

CheF FeRgusoN: I had a great time cooking with Gordon. I was lucky enough to cook

shoulder-to-shoulder with him back in 1995, eighteen hours a day, for almost three

years. He’s an incredible technician with the highest standards. There is only a

handful of people who had that exposure, and I feel privileged to have been one of

those people.

N MagaziNe: Describe your quintessential spring dinner.

CheF FeRgusoN: Spring is a favorite season because you still have super sweet root

vegetables available and the first peas, favas and asparagus of the season. My ideal

dinner would be an elegant shellfish and spring vegetable salad to begin, spring lamb

for a main course, simply roasted with rosemary, thyme and garlic served with a root

vegetable casserole and something like an apricot clafoutis for dessert. Wine-wise, I

would match that with a decent Premier cru Chablis, a Gevrey Chambertin to accom-

pany the lamb and a fragrant Viognier for dessert.

N MagaziNe: You’ve mixed it up all over the world. How does the Nantucket culinary scene

stack up to places like France and New York City?

CheF FeRgusoN: I think Nantucket holds its own nicely. Major cities are always going

to have a broader range of choices and styles just by sheer volume and because they

are open year-round. You have to be realistic

about the market you’re in and cook food that

people want to eat. We have some seriously

talented people here cooking great food and

providing really welcoming, friendly service.

That’s what people want. They come here to

relax and enjoy themselves. Looking at the size

of the town and the island and the number of

restaurants we have open during the summer,

Nantucket is comparable with any country

town in France.

N MagaziNe: Great Britain sometimes gets a

bad wrap for its food. What would you say to

naysayers? It’s not all fish ‘n’ chips and blood

pudding, right?

CheF FeRgusoN: I think thirty years ago food

in Great Britain was mediocre in general. The

cooking and service industry had a stigma

attached to it. People looked down their noses

at you if you said you cooked or waited tables

for a living—it was a little “Downton Abbey,”

with the haves and have-nots. We weren’t a

culture where life revolved around the table

like it does in France, Italy, Spain, Japan, et ce-

tera. It was a case of eat-to-live, not live-to-eat.

When we did go out for dinner, we didn’t have

easy access to good, middle-of-the-road restau-

rants. Luckily that has all changed. We’ve had

some very influential chefs and restaurateurs

forge a blazing path to where we are now, with

London leading the way. I think the UK holds

its own with the best of them.

N MagaziNe: Do you have any distinctly Brit-

ish dishes in mind for the Galley’s menu?

CheF FeRgusoN: We are developing the bar

menu this season and I certainly see a place in

there for some British influence, some cracking

little bits and bobs. One favorite is “devils on

horseback,” a piece of pickled pear, wrapped

in tea-soaked prune, wrapped in applewood

bacon, under the grill until golden. A really

tasty mouthful of food…sharpness, sweetness

and bacon, in one bite!

N MagaziNe: Sounds delicious. See you

at seven?

CheF FeRgusoN: Better yet, see me at

Galley Beach.

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tom Lennon, Cathy Lennon & Steve Roethke Shannon bell, Suzanne Forsyth & Lisa Wisentaner

Greg McKechnie & Courtney McKechnie

Megan Dubois, Jon Alden

Mickey Perry & Orla LaScola

children’s house Game night

Rich Perry, Jen Perry, Jen Cohen, Laura tedechi & Amy Vaites

brian Sullivan, tess Anderson, Michael Holdgate, Dawn Holdgate

Eugene Shubin, Olga Shubin, Ana Young & Chris Young

Stacey Williams, Jennifer Hashem, Lisa Wisentaner & Julia Linder

PHOtOS bY bRiaN sageR

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Greg McKechnie & Courtney McKechnie

Megan Dubois, Jon Alden

Mickey Perry & Orla LaScola

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We don’t know the origins of some Nantucket legends. Occasionally,

though, the stories we think we know can be traced even further back

in time, adding context and color that may change our understand-

ing. For example, some Nantucketers remember the summer that

Tony Sarg’s sea serpent visited the island. In fact, you may have read

about it last November in this very magazine (“The Macy’s Day

Parade Began on Nantucket”). What many people probably don’t

realize is that the first report of a serpent near the island came more

than a century before Tony Sarg.

One morning in September 1821, Francis Joy Jr. was in the tower

of the South Church with a spyglass, looking for vessels off the

south shore. Instead of a ship, he saw a hundred-foot-long sea

serpent, about as large around as a barrel. Joy swore before the

Justice of the Peace that he had watched the serpent for about an

hour. Unfortunately, no one else had seen the beast. Francis Joy’s

encounter with the sea serpent was one of dozens that occurred

along the New England coast beginning in the summer of 1817.

In August of that year, fishermen in Gloucester, Massachusetts,

reported multiple sightings of “an unusual fish or serpent” in the

harbor. The Linnaean Society of New England, a Boston- based

natural-history organization, investigated the Gloucester reports and

concluded that a new marine species had been discovered. Efforts

to capture the serpent were unsuccessful, but speculation about the

beast flourished in newspapers around the country. In this context,

Francis Joy’s claim becomes one in a series of similar events rather

than an isolated occurrence.

Nantucketers, whether or not they believed Joy, were able to profit

from the extended sea serpent mania. Over a decade later, in 1833,

the Nantucket whaling sloop Fame was chartered to hunt the serpent

off Nahant, north of Boston. Who better to seek out a massive,

unknown sea creature than the legendary whalemen of Nantucket?

The Fame returned to Nantucket less than a month later, having

found only a species of porpoise. The Inquirer declared that the

failed search ended “all our faith—every particle—in the existence

of any creature whatever, bearing the least similitude to the alleged

‘sea serpent,’ so often dreamed of and described by credulous

visionaries and fabulists.” Still, rumors of the serpent persisted.

n Daffodil Weekend, the Nantucket Historical Association opens Nantucket Legends: Foggy Facts and Fictions, a new exhibit at the Whaling Museum exploring familiar and forgotten tales. Here’s a glimpse into what you might find.o

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t he nantuCket Coffee ConneCtion

Although the name Starbuck is an old one on Nantucket, it was not a Nantucketer who founded that coffee company in

1971, but two teachers and a writer living in Seattle, Washington. They chose the name from Herman Melville’s Moby

Dick, specifically Ahab’s fictional first mate, Starbuck. So there is an indirect Starbuck association with Nantucket, but no

real connection.

Folger’s Coffee is a different story, however. In 1849, three Folger brothers headed to the gold fields of California to try

their luck. James, at fourteen, was the youngest of three. His older brothers Henry, sixteen,

and Edward, twenty, left him in San Francisco while they headed into the Sierras looking

for a fortune, but it was James who struck it rich. He found a job working with William

H. Bovee, who had established a coffee roasting business and needed a skilled carpenter

to build a mill for grinding coffee for his new enterprise, The Pioneer Steam Coffee and

Spice Mills. Although a teenager, Folger was adept with a hammer and was hired for the

job. Soon he was a business partner of Bovee in the Pioneer Coffee Company, traveling to

the mining camps with coffee in cans, a new packaging method for a new product: roasted,

ground coffee. No longer would the men in the gold fields have to undertake the laborious

process of roasting their own coffee beans and grinding them in a hand-grinder.

By the age of twenty-four, Folger was a full partner with Bovee. Although there were

changes in partnership and a period of bankruptcy following the Civil War, Folger turned the

company around and became the sole owner in the 1870s of what was renamed J. A. Folger

& Co. Folger maintained his east coast connections, occasionally visiting Nantucket in the

summer. In 1887, he and his family purchased the elegant Greek revival house at One Pleasant

Street as their summer home, but James died two years later, at the age of fifty-four. His eldest

son James A. Folger II took over the coffee business, and when he died in 1921, his younger

brother Ernest took the helm, followed by James A. Folger III. In 1963, after three generations

of Folger ownership and management, the company was acquired by Procter & Gamble.

Nathaniel Currier, California Gold, 1849, courtesy of Oakland Museum of California Founders Fund

T attooS anD traDeMarkS

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t he nantuCket Coffee ConneCtion

Tattoos were popular with European sailors from the fifteenth century on when

contact with the East Indies began. American sailors, Nantucket whalemen among

them, had their bodies tattooed as marks of their profession. Around the turn of the

nineteenth century, as many as one out of five American mariners had tattoos. Among the

whalemen, the percentages may have been even higher. One of the most famous trademark

symbols in the world—R. H. Macy’s red star—may be derived from a tattoo that the store’s

founder, Nantucketer Rowland Hussey Macy (1822–77), received on a whaling voyage.

Like most Nantucket boys, Macy went whaling at an early age. He shipped on the New Bedford whaler

Emily Morgan at fifteen. Bound for the Pacific, the Emily Morgan called at Pernambuco on the coast of Bra-

zil. According to one source, it was here that Macy decided to have a red star tattooed on the back of his hand.

Another source tells a more dramatic tale: “The story is that once while at the helm of his ship in a dense fog, a

great red star [perhaps Aldebaran] shone through a rift in the gray curtain, and guided by the star, young Macy

was able to steer the ship into port; that incident was said to be the origin of the red

star, the trademark of the R. H. Macy store.” It seems unlikely that greenhand Macy

would have been charged to “steer the ship into port,” but nevertheless his business

partners later vouched that one of his hands did indeed bore a red star tattoo. It was

even said that he regretted the decision, and he would often hide it.

The Emily Morgan returned to its homeport of New Bedford in 1841.

The next year, Macy gave up whaling forever to apprentice in a printer’s

shop. It has been suggested that, if the tattoo source is a legend, Macy may

have first spotted the star there as a typesetter’s stock

image, or perhaps later among the newspaper

offices where he advertised. After a failed stint

in California during the Gold Rush,

Macy returned east and began his

successful journey in retail in Haverhill,

Massachusetts. He began to use the image of the

red star in advertisements for R. H. Macy’s

by 1862, and the rest is retail history.

Rowland Hussey Macy

attooS anD traDeMarkS

attooS anD traDeMarkST

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small Friends woodstacK

Amanda Furtado & Lisa Cranston

Stephanie Grant, Kim LaRup & Kerith Harrison

Kristen Dussault & Rachel Sullivan

John Cranston & Fred tilton

Allison Johnson & Alexa Johnson

Joanne McAveety, Ed Sullivan & Polia Ivanovn

Katharine Laffey, Lisa DiLuca, Sarah Lanctot, Jen Dunbar & Rob Dunbar

Christy Potter & Kerry tilton

Dani Henke

travis Richard, Randy Hudson & John Jordan

beth Moyer

variety sideshow

Mark Avery

Ingrid Feeney

PHOtOS bY bRiaN sageR

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Christy Potter & Kerry tilton

Dani Henke

travis Richard, Randy Hudson & John Jordan

beth Moyer

variety sideshow

Mark Avery

Ingrid Feeney

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WE’RE AT THE AIRPORT – WE’LL MEET THE BOAT!

508-228-1227 | 800-228-1227wmill508@aol.com

www.nantucketautorental.com

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WE’RE AT THE AIRPORT – WE’LL MEET THE BOAT!

508-228-1227 | 800-228-1227wmill508@aol.com

www.nantucketautorental.com

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AUTO RENTALat the Nantucket Memorial Airport

CARS JEEPS

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4 India St, Nantucket (508) 228-4353

www.nantucketgourmet.com

Let us help you outfit your kitchen with

cooking tools from some of the best known

manufacturers in the world.

Don’t cook without us!

...and many more!

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B&G: ALISON SAvERy & BRIAN ELwORTHy

Hair & Makeup: DARyA SALON

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W

v

Afternoons filled with gabbing

and get-togethers, and you’re going

to want to make sure you look your best

from that first sip to last call. blACKbook

caught up with Lizzie Wiggin, owner of Beauty by

the Sea, to get the goods on looking great. Keep your

lips looking luscious by primping first with lip balm, fol-

lowed by lip liner filling in your pout with the color as well.

This will create a base to last throughout the day. Finish with

a swipe of gloss, and reapply when necessary. Maintain

your skin’s moisture with Tata Harper’s “Floral Es-

sence Moisturizing Spray” which keeps your face

looking fresh all day long. Continue your look from

day to night with a Kevyn Aucoin cream blush to

add a pretty pop to both lips and cheeks, and an eye

brightener that doubles as a concealer can do wonders

helping you look awake!

Book a few nights out at some of Nantucket’s finest

restaurants as they collaborate with winemakers

to create delicious wine dinners. GALLEY BEACH + PETER MICHAELS: Not only

is this the first restaurant dinner to kick of the

2013 Wine Festival, but also Galley Beach’s

Michelin starred Executive Chef Neil Fergu-

son’s first special event! It is also the first time

in over a decade that Peter Michaels has had an

event on Nantucket. CRU + CAIN: Celebrate

with the Cru crew as they toast their one-year

anniversary with this intimate dinner featuring

Cain Vineyard. Highlight? The Mediterranean

seaside influenced cuisine from Chef Erin

Zircher, accompanied by the hugely buzzed

Cain Five! DUNE + PRIDE MOUN-TAIN: A five course meal from chef

Michael Getter paired with Pride’s big,

bold, full bodied reds and even a

few surprise bottles that aren’t

even on the market yet.

INTAGE STYLEV EAUTY BLEND

VINE & DINE

The Wine Fest events are

the talk of the town, so you’ll want

to make sure to dress for wining and

dining success! The ever so chic Beth English,

owner of the lifestyle boutique currentVintage,

gave an exclusive what-to-wear guide for three haute

NWF events!

What to wear to THE GALA: Three letters: L.B.D. The

Little Black Dress is your secret weapon here! Think of it as

stealth dressing to hide any signs of splashing or spillage!

What to wear to the GRAND TASTING: Comfort is

key, but you can still be stylish! Beth says a boho maxi, pref-

erably in an “of the moment floral” with a wrap sweater and

wedge heel is ideal for fashion and comfort.

What to wear to the BUBBLES + BEER BEACH PARTY: Dress

warmly! A fisherman sweater, with

genetic denim jeans and campus boots

are chic and cozy for a lazy May

afternoon at Galley Beach.

Dress up your Wine Fest look with hot

Nantucket accessories! Celebrity loved

jewelry designer JESSICA HICKS

moved her store to 2 Union Street, and

this season is all about adding brights to

bling. Using colorful stones to accent her

fine metal pieces, we love her new long

crescent champagne diamond earrings!

And the excitement on Centre Street is

the ADDISON CRAIG expansion!

Celebrating their fifth year as a staple

for stellar shoes and beautiful bags,

Addison Craig doubled their inventory!

Check out their exclusive “SEE” by

Chloe handbags and make sure your

feet are fashion-forward and comfort-

able during these full Wine Fest

days with collections from

Tory Burch and new

favorite Giuseppe

Zanotti!

ArE yoU rEADy To ToAST THE 17TH ANNUAL NANTUCKET WINE FESTIVAL?

HoLLy FINIGAN oF THE NANTUCKET BLACKBooK GIVES LADIES THE INSIDE TrACK oN WHAT To WEAr, WHErE To Go & WHo To SEE THIS WINE FEST!

PErfEcT PAIrING

TOURS : WORKSHOPS : PARTIES : LECTURES : VENDORS

JULY 25 -- 27, 2013PUMPKIN POND FARM

a celebration of island gardening

N A N T U C K E T

G A R D E N F E S T I V A L

A N N U A L

F I F T H

PhotograPhy by Kit Noble

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Afternoons filled with gabbing

and get-togethers, and you’re going

to want to make sure you look your best

from that first sip to last call. blACKbook

caught up with Lizzie Wiggin, owner of Beauty by

the Sea, to get the goods on looking great. Keep your

lips looking luscious by primping first with lip balm, fol-

lowed by lip liner filling in your pout with the color as well.

This will create a base to last throughout the day. Finish with

a swipe of gloss, and reapply when necessary. Maintain

your skin’s moisture with Tata Harper’s “Floral Es-

sence Moisturizing Spray” which keeps your face

looking fresh all day long. Continue your look from

day to night with a Kevyn Aucoin cream blush to

add a pretty pop to both lips and cheeks, and an eye

brightener that doubles as a concealer can do wonders

helping you look awake!

Book a few nights out at some of Nantucket’s finest

restaurants as they collaborate with winemakers

to create delicious wine dinners. GALLEY BEACH + PETER MICHAELS: Not only

is this the first restaurant dinner to kick of the

2013 Wine Festival, but also Galley Beach’s

Michelin starred Executive Chef Neil Fergu-

son’s first special event! It is also the first time

in over a decade that Peter Michaels has had an

event on Nantucket. CRU + CAIN: Celebrate

with the Cru crew as they toast their one-year

anniversary with this intimate dinner featuring

Cain Vineyard. Highlight? The Mediterranean

seaside influenced cuisine from Chef Erin

Zircher, accompanied by the hugely buzzed

Cain Five! DUNE + PRIDE MOUN-TAIN: A five course meal from chef

Michael Getter paired with Pride’s big,

bold, full bodied reds and even a

few surprise bottles that aren’t

even on the market yet.

Established in 1997, Grey Lady Marine is renown as a full-service, high quality marine facility

on Nantucket Island. Offering a complete range of services from mechanical repairs and yearly maintenance to hauling/launching, storage and

expert fiberglass and painting.

We have all your boating needs covered!We have all your boating needs covered!

(508)228-6525GreyLadyMarine.comOffice- 13 Arrowhead Drive

Visit our WATERFRONT LAUNCH96 Washington Street

TOURS : WORKSHOPS : PARTIES : LECTURES : VENDORS

JULY 25 -- 27, 2013PUMPKIN POND FARM

a celebration of island gardening

N A N T U C K E T

G A R D E N F E S T I V A L

A N N U A L

F I F T H

PhotograPhy by Kit Noble

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Fast, frequent flights to ACK from across the NortheastBe where you want to be in minutes when you hop on one of our fast, frequent flights. Easily

connect in Boston to most major carriers, fly to White Plains where a ride awaits to take you

to Midtown NYC, or just jump over to Hyannis for off-island business. Discount Ticket Books

make it even more affordable. Book online or give us a call.

*Seasonal service. 800-CAPE-AIR capeair.com

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ACK

Nantucket Magazine May 2013

N

Is Nantucket Shrinking?Examining the HealthBenefitS Of WineThe Colorful Journey of gene MahOn

Nantucket

IssueWine feStival

| 1.800.892.4982

vineyard vines2 Harbor Square · 508.325.9600

Murray’s Toggery Shop62 Main Street · 508.228.0437

May 2013 The Lo

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antucket Mag

azine