nantucket magazine may 2011
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Nantucket Magazine May 2011TRANSCRIPT
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E N T E R T A I N I N G L Y I N S P I R E D I N T E R I O R SA W A R D - W I N N I N G I N T E R I O R D E S I G N F I R M
T: 508.228.1219 • E: I N F O@K A T H L E E N H A Y D E S I G N S.C O M W W W.K A T H L E E N H A Y D E S I G N S.C O M
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Boston, MA: $4,395,000 Award winning Frank Gehry designed 360 Newbury with interior design by Meichi Peng. This gorgeous northwest corner two level penthouse unit offers dra-matic space with amazing unparalled panoramic views of Boston, Cambridge and the Charles River. This unique home offers two levels of living with en suite bedrooms on both floors. The glass and quarter sawn walnut staircase is the stunning focal point that connects the living space. Chef’s kitchen which features: Granite Countertops - Miele, Sub Zero, and Gaggenau appliance package and opens to entertainment space.
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Nantucket Times17 North Beach StreetNantucket, MA 02554
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Naturally Elegant Seaside Retreats
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D e s i g n A s s o c i a t e s
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Chairman and PublisherBruce A. Percelay
Creative DirectorNathan Coe
Copy EditorRobert Cocuzzo
Art DirectorPaulette Chevalier
Operations ConsultantAdrian Wilkins
ContributorsSusan Bartkowiak
Ryan ConlonEmily Dutra
Orla Murphy-LaScolaBen SimonsDenis Toner
PhotographersJean Bernard Nadeau
Nathan CoeFifi GreenbergGene Mahon
Kit Noble
Community Affairs DirectorJeanette Garneau
Advertising DirectorFifi Greenberg
Advertising SalesRebecca Becker Mailloux
Audrey Wagner
PublishersN. LLC
Chairman: Bruce A. PercelayPresident: Thomas L. duPontVice President: Lynda A. Levy
Secretary: Franklin Levy
©Copyright 2011 Nantucket Times. Nantucket Times (N Magazine) is published seven times annually from
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THIS IS THE PLACE TO BE.Breakfast Lunch Cocktails Dinner Sunday Brunch
Free parking at The Wauwinet or take our complimentary
one-hour water taxi or 20-minute van ride, both departing
from the White Elephant. Advance reservations required.
Water taxi schedule June 27- September 11.
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at the White elephantBreakfast • Lunch • Bar Menu • Dinner • Sunday Brunch
508.325.1320 • brantpointgrill.com
Introducing Chef Fred’s culinary cocktails: Chips & Sauza, Carrot n’ Gin*ger Martini,
Guiness Mudslide Shake
THE LOBSTERBLOODY
As seen on the
Today Show
2414 BPG-Toppers NMag May_sp:592 Nan Rest Guide ad
After one of the snowiest winters in memory, the spring bloom is an
especially welcomed relief. There is no better place to toast the new
season than at the upcoming Nantucket Wine Festival of which
N Magazine is proud to have been named the official publication.
You may also notice that creative director Nathan Coe and our design
team have developed a fresh, new logo that celebrates the nautical
heritage of the island. As an expression of our concern for the
environment, N Magazine has selected a new printer that is Forest
Stewardship Council certified. This and all subsequent issues will
be printed using soy ink.
We are also excited to announce that each issue this year will feature
a unique piece of history relating to the activities of the Nantucket
Historical Association. NHA curator Ben Simons and executive
director Bill Tramposch will be working closely with us to develop
stories that shed more light on Nantucket’s rich past and champion the
NHA’s exceptional work.
Relative to the Wine Festival, Nathan Coe captures the effervescence
of event founder, Denis Toner, on our cover. Nathan Coe also traveled
across the country to visit with Madaket resident Joe Donelan, and
photograph his boutique winery in Sonoma, Donelan Family Wines.
Here on Nantucket, the master himself, Denis Toner, teaches us the
proper techniques for tasting wine that will have you ready for The
Grand Tastings on May 21st and 22nd. Last on the food and wine front,
N presents the island’s newest Mediterranean bistro called Pazzo.
Moving away from wine, N staff writer Susan Bartkowiak
explores some of the island’s classic cars that will soon be rolling
down Milestone for the Daffodil Festival. Covering another type
of island celebration, N’s new copy editor Robert Cocuzzo writes
a special feature on Kit Noble and his breathtaking new film
Nantucket by Nature.
N Magazine is particularly pleased that this issue is the largest May
edition we have produced in our nine-year history. We are grateful for
your support and we’re excited for the coming 2011 season.
Cheers and salut!
Bruce A. Percelay
Publisher
A Toast ToSPRING
Publisher — Bruce A. Percelay
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N’Side this issue
Tasting with TonerJust in time for this year’s Wine Fest, ‘professor of wine’ Denis Toner breaks down the often-mystifying process of tasting wine. Learn to sniff, swish and taste with the best of the best!
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May 2011
Donelan Family WinesMadaket resident Joe Donelan takes N through his journey from being a casual wine connoisseur on Nantucket to owning one of California’s most acclaimed boutique wineries.
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The Greatest Show on EarthN gives you an exclusive sneak preview into Kit Noble’s much anticipatedfilm Nantucket by Nature.
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Spring MakeoverGardener Caren Oberg Gomes gets a much-deserved day of rest and relaxation with arestorative makeover from some of the island’s best stylists, spas and beauty services.
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A Taste of HistoryMaster of ceremonies Denis Toner introduces us to this year’s featured region, Saint-Émilion and the wonderful world of Bordeaux wines.
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There’s Something Curious Going On at the NHAThe NHA unveils a new exhibition at The Whaling Museum that shows there is more to the island’s history than meets the eye.
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A Moving ExperienceThere goes the neighborhood! Literally. N explores the heavy lifting that goes into the moving of a house on Nantucket.
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Eating Like CrazyN checks out Pazzo, a new Mediterranean bistro brought to mid-island by the folks from Lola 41.
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Island Time MachinesYou know spring is officially here when the parade of classic cars rolls down Milestonefor the annual Daffodil celebration. Prepare to gaze at the splendor and character of theseiconic beauties of yesteryear.
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Flower PowerGardener Emily Dutra talks flower boxes, accompanying a lovely photo spread of some of the island’s impressive boxed creations.
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Denis Toner, founder and president of the Nantucket Wine Festival, appears on our spring cover in a photograph taken at Lola 41.
CoverThe Sweet Sound of SuccessThe American Dream is alive and well in the story of Bernard Chiu, a man who found his way to Nantucket in the most unlikely, yet inspiring of ways.
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Dare to PairHow do you beat the tastes of chocolate and wine? Put them together. N provides a guideto enjoying two of life’s palate pleasing delights.
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In Town at 8 Federal Street across from the Post Office.
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This spring, Nantucket welcomes a number of new restaurants and bids
farewell to many others. The following is a map to navigate the island’s
ever-changing food and drink scene. So please make sure your table is
set and napkin securely fastened, this might be a bumpy ride.
Islanders are eager to check out Ventuno by Gabriel Frasca and
Amanda Lydon of Straight Wharf. Italian for “twenty-one,” Ventuno
takes up residence in the former space of the venerable 21 Federal,
which closed this winter after 25 years in operation. While making few
changes to the building’s interior, the Straight Wharf restaurateurs will
be offering a unique, localvore take on Italian fare.
Also changing in town, the Jared Coffin House replaces the Harbor
Wok with Brick Bistro from Michael Sturgis. “We will be offering
comfort food with a twist,” says the former owner of Cinco. From
Daffodil to Stroll, Brick Bistro will be open for daily brunch, a petite
late-afternoon menu, and dinner. Strugis plans to put an awning over
the patio and occasionally feature live jazz.
Just down the way, Slip 14’s Jonas Baker has moved into the former
space of Cambridge Street Victuals, introducing a new bistro called
12 Degrees East. Along with an extensive raw bar, the bistro boasts
plates of fresh seafood and proteins that span the compass. Baker has
given the interior a fishing-inspired new look, complete with a keeper-
size Striper on the wall and an antique compass in the dining room.
Heading out of town, the folks from Lola 41 have opened Pazzo in the
former location of Sfolgia. Lola’s Marco Coehlo and Kate Amodio
have transformed the space into a Mediterranean-styled bistro. Chef
Robert Boslow’s menu celebrates this theme with delicious offerings
from Spain, Italy, and North Africa.
On the cocktail front, mixologist Stu Boissonnault of Triple Eight
Distillery has been hard at work developing new products to shake
things up at the island’s most popular bars. Start asking your bartenders
for the new Blueberry Mint, Ginger Honey, Hulxoc Coffee or the
Pineapple Jalapeno vodkas.
For those looking to dine at home, Daily Breads (which closed late
last fall) will reopen in April as Mark-Et Fine Foods & Bakery under
the direction of Mark and Eithne Yelle. While keeping customer
favorites from Daily Breads, the Yelles will offer a larger range of
gourmet prepared foods.
This year Nantucket also welcomes The Faraway Farm, a new, exciting
addition to the island’s already amazing roster of produce providers.
The new venture is the combined effort of Nicole Dupont, Dylan Wallace,
Claudia Butler, and Caleb Cressman. Dylan and Claudia will also reopen
Ambrosia, an organic chocolate and spice shop on Centre Street.
In our small community, it is hard to say goodbye to any of our favorite
restaurants or stores, owners and staff. The next time you’re standing
at the bar or sitting at the table of a former haunt, which now happens
to be wearing a new hat, tip yours to the good times of the past and to
those still to come!
Written by ORLA MURPHY-LASCOLA
N’Sider
N Magazine’s famous cover dog Frasier (Fall 2008) won an award at
this year’s Westminster Dog Show, the oldest and most prestigious
canine contest in the country. The longhaired dachshund competed
against 22 dogs of his breed and earned the coveted Award of Merit.
Owner Rhoda Weinman hopes that next year Frasier will win Best of
Breed, which would earn him in a spot in the final competition. And if
Frasier continues to train, show well and win, this time next year we
may be able to boast that our four-legged celebrity is Best in Show!
Photos by BRIAN PFEIFFER
The Changing of the Restaurants
Written by FIFI GREENBERGTop Dog
news l tidbits l items of interest
The Greatest ShowON EARTH
Written by ROBERT COCUZZO
Photo by Nathan Coe23
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ew gaze at a stunning sunset and think,
Hmm…this would be so much better in HD.
Mother Nature puts on a show that’s hard to
match. From spectacular lightning displays to
majestic surf to breathtaking starry nights, nature
blows away 3-D, CGI and any other cinematic
special effect attempting to rival her beauty. That is
unless Mother Nature is the film’s leading lady.
Kit Noble — photographer, triathlete, backpacker and lover of all
things outdoors — was struck with this cinematic epiphany two
years ago while at a cocktail party on Nantucket. Staring at a blank
television screen, he saw a frame missing a painting. Noble turned
to a friend, “What visuals belong on that screen?”
Nature was Noble’s answer.
What began as a modest idea for a DVD has since blossomed into a
two-year project set to premiere on the silver screen this June at the
Nantucket Film Festival. Nantucket by Nature captures the beauty
of the Grey Lady as she evolves over the course of a year. Shot from
Noble’s veteran eye, the film reveals the island like never before.
As is the case with most grassroots projects, Nantucket by Nature started
under manpower. Noble peddled around the island on his mountain
bike, scouting locations and mapping out a shot list. With a series of
GPS coordinates serving as a loose storyboard, he pitched the project
to longtime friend Dan Toscano over dinner. By desert, Toscano was
the film’s executive producer, providing Noble the financial backing
and necessary equipment to start rolling.
So began a strict routine of 4:00 am wakeups, hunting shots in the early
morning light. As any Nantucket fisherman can attest, rising before
sunrise everyday can be daunting. Earth covered in dew or frost, cold
no matter the season, Noble crept out into the unwelcoming dawn day
after day, determined to harvest that one shot that could make his film.
He braved 40 mph winds, tracked reclusive wildlife, and often suffered
the heartbreak of missing a shot.
Incorporating time-lapse photography, Noble captured clouds careening
through the sky, shadows dancing over the landscape, and the sun traveling
on its solar cycle. He used slow motion to accentuate the drama of crashing
waves and impending storm fronts. A steadying device allowed him
to walk the camera over trails, and through fields of swaying grass and
daisies. Noble’s acute eye for natural light and composition turned each
frame into a mini masterpiece, enchanting viewers with its brilliant colors
and unique vantage.
With over a year’s worth of film in the can, the project turned to
editing. Noble enlisted the expertise of editor Christo Tsiaras to bring
a storyline to the reels and reels of footage. Divided into twelve
thematic chapters devoid of chronology and narration, Nantucket by
Nature is driven by an original score conducted by Jamie Howarth
and performed by local musicians. “I insisted that they be Nantucket
musicians,” says Noble. “I really wanted to keep it homegrown, and
I felt that Nantucket musicians would connect to the visuals more than
any other musicians could.”
F
Photo by Kit Noble
Photo by Kit Noble
Photo by Nathan Coe
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While few have seen the final product, the trailer alone prompts a common response: “That’s not Nantucket!” For Noble,
there could be few better words of praise. “It was never going to be a movie about town or lighthouses or people,” he
says. “I really wanted to show people an area of the island that they’ve never seen before.” Revealing Nantucket’s trove of
natural wonders, Kit Noble hopes to inspire others to wander off the beaten path and explore the great bounty of this island.
In the meantime, they can enjoy Nantucket by Nature on the big screen at the Film Festival, and eventually on their home
televisions at cocktail parties.
“It was never going to be a movie about town or lighthouses or people,” he says. “I really wanted to show people an area of the island that they’ve never seen before.”
Photo by Kit Noble
Photo by Kit Noble
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Pazzo - A Mediterranean Osteria
“When I welcome people into my restaurant, it’s as if I’m welcoming them into my home. I want them to feel like ‘I am here to forget about all my problems, and just have fun.’”For Reservatios:Call 508-325-4500www.pazzonantucket.comFind us on Facebook!
Proprietor, Marco Coelho
Pazzo - A Mediterranean Osteria
“When I welcome people into my restaurant, it’s as if I’m welcoming them into my home. I want them to feel like ‘I am here to forget about all my problems, and just have fun.’”For Reservatios:Call 508-325-4500www.pazzonantucket.comFind us on Facebook!
Proprietor, Marco Coelho
WINE IS A JOURNEYNOT A DESTINATION
Written by ROBERT COCUZZO Photography by NATHAN COE
— Joe Donelan
‘’
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NOT A DESTINATION “My life has always been the tag line on my bottle,” says Joe Donelan.
“Wine is a journey not a destination.” And what a journey it has been. After
a prosperous career in the paper business, Joe went pro with his passion
for wine in 2000, founding what is now known as Donelan Family
Wines. Through rough seas and calm, Donelan has deftly navigated his
California-based boutique to chart-topping acclaim. The Madaket summer
resident talks about wine abstractly, drawing life lessons from each
fermented sip: “I think wine adds a certain depth or dimension to your
being. In the process of opening up a great bottle of wine, you learn a lot
about yourself and about people. In some ways it’s a personification of life.”
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Donelan embarked on this journey
in wine summers ago on
Nantucket. Regulars of Topper’s,
he and his wife Chris became
students of then sommelier
Michael Fahey. Each night Fahey
conducted a casual wine seminar
for the couple, broadening their
palates with selections from
Topper’s legendary cellar. “Michael was an extraordinary teacher
whom I was blessed to have. He introduced me to wines beyond
Chardonnay, Cabernet, and Pinot,” says Donelan whose winery
produces Syrah and Rhone varietals.
In the off-season, Donelan hired Fahey to lead tasting tours through
California’s wine country, and eventually through the old world vineyards
of Europe. Whether in Napa or Sonoma, Bordeaux or Burgundy,
Donelan studied the business of wine with the fervor he had as a
student at The College of the Holy Cross years before. “It was a fabulous
education,” he reminisces. “I got the opportunity to learn about wine,
meet some very interesting people, and it became my passion.” Some
years later, Donelan invested in a start-up winery in California, and began
bottling this passion under the name Pax Wine Cellars.
Focusing on Syrah and Rhone varietals, Donelan’s boutique winery
in Santa Rosa quickly gained favor amongst serious collectors and
connoisseurs. Robert Parker routinely awarded Pax Cuvees and Syrahs
with high marks, the 2003 vintage of Cuvee Christine (named after
Donelan’s wife) receiving 100 points. Their grapes sourced from
multiple contracted vineyards in Sonoma, Donelan’s limited production
achieves unique notes reminiscent of the Rhone. In 2008, Pax Wine
Cellars became Donelan Family Wines, a transition marked by new
winemaker Tyler Thomas.
“Tyler Thomas thinks about winemaking as an art and a science,”
describes Donelan. “He thinks of himself as a member of the ‘Guild.’”
Indeed, Thomas is something of a Renaissance Man. The St. Louis
native with French roots excelled through a distinguished education,
earning a Masters in Molecular Botany at the age of 23. After marrying
his college sweetheart and traveling the world, Thomas attended UC
Davis where he received a Masters in Viticulture and Enology. Upon
graduating, his professors urged him to continue on for a doctorate in
hopes that he might teach, but Thomas graciously declined. He wanted
to make wine. So began his rise through the interweaving vines of the
wine business, beginning at Fiddlehead, then HdV, and finally landing
his dream job as winemaker for Donelan in 2008.
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Joe Donelan, Tripp Donelan & Tyler Thomas
Armed with a roll of tape and a pen, Thomas took a meticulous
approach to the winery’s contracted vineyards Obsidian, Richard’s
Family, Kobler, Dry Stack, and Walker Vine Hill. Segregating each
based upon the performance of specific sections and rows, he observed
trends emerging, and learned how to harness the greatest potential of his
grapes.“We can tie every barrel in our cellar to a certain section, to any
vineyard,” explains the 33-year-old winemaker. “That allows us to ask,
‘ok, these vines are behaving in this way and they are producing this
type of wine, why is that? What can we change about the viticulture of
that section in order to elevate the quality of the wine?’”
And quality is paramount. Donelan cares little about quantity, as long as
the product is exquisite. For instance, in 2008 they harvested 18 barrels
from the 6.5 acres of Obsidian Vineyard. In the end, only 12 of those 18
barrels were deemed worthy to wear the Donelan label. While painstaking
and sometimes expensive, the approach has earned Donelan Family
Wines the reputation for stunning, sought-after vintages.
Tasting notes tend to stretch the imagination, employing images like
“forest floor,” “wet stone,” and “warm leather” to articulate the way a
wine plays over one’s palate. While their vintages have been described
in this way, Donelan and Thomas prefer to discuss their wine as the
French do: in terms of “terroir.” A product of variations in soil, light,
and temperature, terroir speaks to the essence of a vineyard captured
in the wine. So when swirling a Donelan Family Obsidian Syrah, inky
black and grippingly aromatic, a sip teleports taste buds to the rocky soil
and steep terrain of that 30+ year old vineyard in Knights Valley.
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Scattered throughout Sonoma, Donelan’s five contracted vineyards are
defined by their hillside geography. Rocky soil stresses the vines, forcing
them to burrow deep for water. This “hydric imposition,” as Thomas calls it,
produces a complexity in the grapes that embodies the varying characteristics
of the soil. Cool climates extend the window for harvest, allowing Thomas to
pick a vineyard on multiple occasions and wait for the grape’s optimal growth.
He tends not to wait too long, however, as he avoids producing overripe wines:
“We want to make varietally correct wines. A Chardonnay raisin and a
Cabernet raisin both taste like raisins. So at some point the later you pick, the
more similar wines are than they are different.”
All grapes aside, Donelan Family Wines is about people. With son Tripp as
director of sales and wife Chris involved behind the scenes, the winery is
indeed a family business. Even daughters Moriah and Keltie play a leading
role, lending their names to the most acclaimed varietals. Pleasantly old-
fashion, Donelan handwrites a thank you note to each customer no matter
the purchase, be it bottle or case. “In this age of computers and internet, so
much is lost in thanking people,” he says. “I was brought up that when you get
something, you take time out of your day and write a thank you note.” Over 70
percent of his wine sold to individuals, Donelan has garnered many pen pals
over his winery’s 11-year history.
Joe Donelan’s journey in wine has taken him far and wide, from the hills of
Sonoma to the deeply rooted vines of the Rhone. Yet no matter his itinerary,
it all invariably comes back to the “faraway land” whence it began. “I love
Nantucket for the clean air, the crispness, being able to see the stars at night,”
Donelan muses. “There are great restaurants here, and passionate people
here. And that’s why I wouldn’t trade it for all the tea in China; it’s all about
the passion!” So while Donelan Family Wines celebrates the terroir of
Sonoma, there can be hints of Nantucket found lingering in the finish.
Photo by Chris Monroe
Photo by Robert Grant
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Photo by Robert Grant
Quidley Company&
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B o s t o n , M AB e a c o n H i l l
Two bedrooms designed with charm & ease in mind. Hardwood floors & sunlight in every room. Frigidaire stainless steel appliances with gas stoves. Modern marble bathrooms. Washer/dryers included. Professionally managed, pet-friendly condo association. Own your own piece of Boston in a neighborhood with everything in reach.
Welcome home, from $549,900.
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2 9 g r o v e s t r e e t. c o M
W h e r e s t y l e M e e t s H i s t o r y
B o s t o n , M AB e a c o n H i l l
Two bedrooms designed with charm & ease in mind. Hardwood floors & sunlight in every room. Frigidaire stainless steel appliances with gas stoves. Modern marble bathrooms. Washer/dryers included. Professionally managed, pet-friendly condo association. Own your own piece of Boston in a neighborhood with everything in reach.
Welcome home, from $549,900.
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2 9 g r o v e s t r e e t. c o M
W h e r e s t y l e M e e t s H i s t o r y
T he Nantucket Wine Festival features spectacular wine tastings, gourmet wine dinners, cooking demonstrations, wine seminars, a wine auction, and so much more–all set on the unique, historic island of Nantucket and based at the historic waterfront White Elephant Hotel.
©2011 Kerry Hal lam
Celebrating 15 years of great wine and food on Nantucket! Join us!
Experience the East Coast’s premier wine and food event.
“The Festival has become one of the best wine events in the nation, with some of the finest global wine talent on hand every year.” – Quarterly Review of Wines
Tickets are limited. For optimal access to festival events, reserve your Grand Cru Package today. Log on to the Nantucket Wine Festival website or call the festival office (508-228-1128) for information and tickets.
The Nantucket Wine Festival is proud to announce our selection of Tim Mondavi of Continuum Estate as our Luminary of the Year for 2011.
We are pleased to present events featuring winemakers from two of Nantucket’s favorite winegrowing regions:
BORDEAUX – an elite tasting of wines from Bordeaux’s famous Saint-Emilion region, featuring 12 great châteaux, led by John Kolasa of Château Canon and Château Rauzan-Segla. This event will be held on Saturday, May 21, 2011, at Nantucket’s beautiful Great Harbor Yacht Club.
BURGUNDY – All-time NWF favorite Burgundy Luncheon Symposium on Friday, May 20, 2011, at the Nantucket Golf Club will feature six wonderful winemakers from Burgundy.
T H E F i F T E E N T H A N N U A L
May 18-22, 2011
w w w . n a n t u c k e t w i n e f e s t i v a l . c o m
is the season of swirling and
sniffing, sipping, swallowing
and sometimes spitting, searching for
adjectives and besting your friends
with florid descriptions of wine.
While the process of tasting wine
can be daunting, it can be simplified
by listening to your senses. The
following demystifies the entire
process, and is sure to turn any
casual drinker into a perceptive
taster. So remove your gum, and
prepare your palate for an education.
Writ
ten
by D
enis
Ton
er
Ph
otog
raphy
cou
rtesy
of N
Maga
zine
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’T
Grip the glass at the bottom of the stem. This
avoids warming the wine with the heat of your
hand, and is particularly useful when swirling
the wine. Swirl by moving the base in a circular,
counterclockwise motion. Keeping the base on
the table enables the taster to generate more
SPMs (swirls per minute), and unleashes
more aromatic compounds from the wine.
Taking advantage of the table also avoids the
embarrassment of wearing the wine from an
overly aggressive swirl.
2. The Grip:
Check the color by placing the glass against
a white background. Color can indicate the
age of the wine, but is also useful in detecting
flaws such as cloudiness or foreign matter
(rodent droppings, insects, etc.). The density
of the color can tell you a lot about the wine.
Dark wines, such as Syrah, tend to be very
concentrated and rich. Lighter-colored wines,
such as a Pinot Noir, tend to have more finesse
and elegance. Occasionally wine will contain
a white crystalline substance called tartrates,
which are harmless and actually indicate a
natural approach to making wine.
3. Eyeball the wine:
After a vigorous swirl, place your nose
into the glass and inhale deeply. Most of
a wine’s complexity derives from its
olfactory components. The act of swirling
releases volatile compounds (aldehydes
and esters) that carry a host of aromatic
possibilities. In white wine, you may catch
notes such as lemon, lime, green apple,
vanilla, spices, and cream. While in reds,
fragrances of violets, cassis, cherries, cedar,
chocolate, and tobacco can be found.
Complex wines will keep percolating up
different aromas as they sit in the glass.
4. Nosing:
In order to truly taste the wine, it is necessary
to enter a quasi-Zen state. One must obliterate
all memory of previous wines, and accept the
wine being tasted in its moment. In essence,
reclaim a pristine, virginal palate. While a little
goofy, the exercise is actually quite effective.
5. Clear palate and mind:
Unless you’re in a rustic Italian trattoria
happily guzzling house Chianti from a
tumbler, most wine folks have come to
agree on the structure of a basic tasting
vessel: a stemmed glass with an ample
bowl that narrows at the top. The tapered
rim captures the wine’s bouquet and
allows for an aromatic dissection later.
1. The Glass:
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Take a healthy sip and move the wine around
your mouth as though it were mouthwash
(no drooling, please). Coating every part of
the mouth allows the palate to register what’s
present in the wine—acid, sugar, tannin,
and alcohol—and in what proportion. Acid
registers on the sides of the tongue, sugar on
the tip, tannin as astringency, and alcohol as
weight or body. As you become a more
experienced taster, the interplay between
these elements becomes quite interesting.
Experience is important…so practice,
practice, practice.
The passage of wine from the mouth to
the gullet is called the “ finish,” and is an
important marker of quality. The length
of time that wine lingers on the palate
directly correlates to quality. Some tasters
actually use a stopwatch to time the length
of the finish. It means that the senses are
still sending signals to the taster.
7. The finish:
Use a notebook to jot down your impressions
of the wines tasted. Record such things as the
name of the wine, the vintage, the location
of the tasting, the weather, and the date. You
might also take a photo of the label. The object
is to form hooks upon which to hang your
memory of the wine.
8. Notes:
6. Intake:
This is your tasting toolkit; use it
in good health. In conclusion,
it’s important to remember that
wine is a beverage of pleasure.
Savor, enjoy, and build up a database
of great wine experiences.
Santé!
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Nantucket’s love of everything old and historic does not stop with scrimshaw and lightship
baskets; islanders also love their classic cars.
Every owner’s reason for buying an old classic is different. Many have memories they want
to relive, some fall in love with the throaty roar of a powerful engine, and others just revel
in their gleaming chrome and curvaceous lines. On April 30th, the Daffodil Parade offers
a wonderful opportunity for islanders to enjoy the nostalgia of these timeless rides.
Owning a classic car on Nantucket is a labor of love. The salt air, cold winters, and cobblestoned
roads hardly offer the ideal environment for these often-delicate babies. They need to be
primped, pampered, and, if possible, housed in heated garages. All the work is well worth it,
as Nantucket offers the perfect backdrop for these vintage beauties.
Written by SUSAN BARTKOWIAK Photography by NATHAN COE
IslandTime Machines
Image by Wayne Siltanen
BuickRobert Sarkisian’s elegant 1951 Buick 41D Special has been in his family for three generations.
His father bought the car for his mother in 1960, before Sarkisian was born. By the time he turned
fourteen, his mother was ready to get rid of the 25-year-old jalopy; he convinced her otherwise.
“I loved the lines, and I loved the memories…the car represented
the good ole days to me as a young child,” he remembers. “I had
a vision of restoring it even back then, and my parents recognized
and honored my dream.”
Over three years, Sarkisian invested in a thorough restoration from
spark plugs to hubcaps. While bringing the Buick back to its
former glory, he took some artistic liberties in the paint job, giving
it the “festive colors of the ‘50’s.” Thanks to his efforts (and his
mother’s patience), Sarkisian’s family Buick will indeed stay in
the family for generations to come.
Chevy
Bruce Percelay always loved model trains and
pickup trucks as a child. Realizing that owning
an actual train was not quite feasible, he turned
his eyes to classic trucks. Percelay fell hard
for a fully restored 1957 Chevrolet painted
signature cardinal red and Bombay white.
The truck had worked the orange groves in
California for its first 23 years, and then was
ignominiously retired to a barn filled with
rusted tractors and obsolete farm equipment.
Almost three decades later, it was purchased
and received a two-year, frame-off
restoration, putting this truck in showroom
condition. Some liberties were taken during
the restoration, including the installation of a
Corvette 327 engine with camel hump heads
and Edelbrock fuel injected carburators. In
addition, the truck features air conditioning,
and a discretely hidden stereo. Apart from
these alterations, the vehicle was largely
brought back to life as original.
“It’s too bad you can’t photograph sound,
because this is one if its most beautiful features,”
Percelay says. “Of course, its looks are also
quite spectacular.” This hot Chevy will be
seen around town this summer, but as with
most pristine collectible cars, only when the
sun shines.
Percelay’s truck is as American as baseball,
football, and Chevrolet, and is thus perfectly
suited for Nantucket summers.
David Coffin has always been very mechanical.
He was fascinated with cars and dirt bikes as
a kid growing up on Nantucket, and could fix
anything with a motor. So when he found his 1969
Z28 Chevy Camaro in a barn in Pennsylvania,
complete with a seized engine, mice nests, and
rotten seats, he didn’t bat an eye. The Camaro’s
body was beautiful. Its odometer only had 40,000
miles on it, and its last inspection sticker was
from 1975.
Coffin purchased the old muscle car, and hauled
her back to the Grey Lady to begin a full
restoration. He rebuilt the engine, and replaced
all the wiring. Regretfully, the seats burst at the
seams when he first sat down in them, so they too
had to be replaced. Coffin notes that auto clubs
and the Internet made it easier for him to track
down all the parts. For David Coffin’s Camaro,
all the parts make up a beautiful whole.
Camaro
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Ford
Three months later the car was finished, and Jerry’s best friend and brother drove it
six miles to a car show in Paris, Texas. After winning first prize, they drove her back
the six miles. So there she sat in the barn for years with just 12-miles on the odometer.
Falling in love with the story, Siltanen purchased the old Ford, and put it through a
second restoration. To honor the love Jerry had for his wife, he named the car Betty.
While his collection has grown significantly, Siltanen still has a soft spot for the old
Model A that started it all.
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Wayne Siltanen started his collection after he retired.
Looking for an old car to restore, he came across a
tattered photo of a 1929 Model A Ford that was being
stored in a barn in Texas. Contacting the car’s owner,
a woman named Betty, Siltanen learned of the
touching tale behind the vehicle.
Betty’s husband Jerry owned the Model A; it had
been in his family since he was a teenager. After his
children left home, Jerry rescued and professionally
restored the Ford. Sadly he passed away before the
restoration was completed. To honor her husband’s
memory, Betty made sure the work continued.
Ford images by Wayne Siltanen
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• Full Line of Home MedicalEquipment & Rentals
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• Ample Parking
open lunch & dinner 508.257.4499
Peay Vineyard Dinner Sonoma Coast Pinot NoirGrand Champagne Brunch Veuve • Ruinart • Moet
Weddings & Private Dining Wine Festival
Pumpkin Pond Farm
Organic Tastes Great
Find the full recipe on our website and in the newsletter
Sign up at www.pumpkinpondfarm.com
Local Nursery and Organic Farm 25 Millbrook Road. 508-332-4750
The Lobster Torta Our friend and chef Nick Fasanella
of tACKo in San Francisco has created this summer’s island favorite
With local organic ingredients
1 bunch of Mexican tarragon Fresh cilantro & 3 Jalapenos thinly sliced
2 Ripe avocados and 3 Limes 4 organic Garlic cloves & 4 Chili Arbor
8 oz Nantucket butter, melted 4 1.25lb Lobsters steamed & cleaned
2 cups of Black Beans 4 Bolillo or Torpedo Rolls lightly toasted
and buttered Sea Salt & Fresh Ground Pepper to taste
Serves 4
Pair with a bottle of organic ZD Chardonnay
Bien Ecrit
Elegant Notecards, Custom Stationery, Invitations
Coastal, Garden and Flourish DesignsLetterpress upon request
www.bienecrit.com 978-500-0831 [email protected]
(well written)
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Ford images by Wayne Siltanen
Janine Mauldin & Brett Morneau in Kenya
Jake Bernacki and Amanda Morgan at the Super Bowl Bettina Broer in Rwanda
Beverly Hall on the Caribbean island, Saba
Marla & Terry Sanford, Michael Lorber, William King & Justin Moore in Okeechobee, FL
Azra Willmot-Smith & Beth English in Montreal
Nick Cardelli in Haiti for Disaster Relief
O f f - S e a s o n A d v e n t u r e s
Bunny & son George Whitely in Agra India
Dani Henke — Volunteering in Porumamilla, India Carmen Hesse — Volunteering in Porumamilla, India
Mark Daley & Kristen Kellogg at Leaning Tower of Pisa, Italy
Janet Schulte & Ronnie Elwell at the Cape of Good Hope
Jodi Ray & Hillary Ray at Waikki Beach, HawaiiDenise Olsen & Andrey Stanev —
Dance Competition Jan 2011
O f f - S e a s o n A d v e n t u r e s
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You’d have to be out of your mind to open a restaurant in this economy.
Fortunately for Lola 41’s Marco Coelho and LiLi Baker, being a little bit
crazy is a good thing. In fact, they’ve named their newest restaurant
“Pazzo,” which, as you may have guessed, is Italian for crazy. Come spring,
islanders are sure to go nuts over this Mediterranean-inspired bistro.
Passing through Pazzo’s doors, the energy is off the wall. Candles dance
to an infectious instrumental beat, casting a Mediterranean aura over this
osteria. Coelho flutters from table to table, shaking hands and hugging
friends; it’s his frenetic energy that many have come to enjoy. “I absolute-
ly love what I do,” he says emphatically. “I love to make people feel good.
I love to take care of people. It’s my passion from the time I wake up to
the time I go to bed.”
Despite its insane name, Pazzo’s interior is completely put together. From
the Moroccan tiles of the dining room to wrought iron windows to the
bar’s stone face to the antique wood archways, Pazzo’s interior designer
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Eating like
CRAZYWritten by ROBERT COCUZZO Images courtesy of PAZZO
Audrey Sterk and architects John Newman and Josiah Newman have
masterfully balanced rustic and modern. Tables dressed in white linens,
crystal glassware and fine china are casually
juxtaposed by butcher paper spread over the tablecloths. “A lot of
thought has gone into every aspect, from picking the linens to the paint
to the flow of traffic,” says Pazzo general manager, Kate Amodio. “It is
the culmination of all those things that creates this totally different
environment, unlike any other spot.”
The tantalizing flavors of Chef Robert Boslow’s cuisine are enough to
drive diners mad. The menu is a Mediterranean mélange, fusing flavors
and cooking techniques from the south of Italy, Spain, and North Africa.
The gastronomic voyage departs from Barcelona with warm baby
octopus and potato salad that comes served in Spanish clay earthenware
known as a cazuela. Next is a quick layover in Marrakesh with duck
tagine served with fresh apricots and figs. The meal then heads northeast
to Sicily with parsnip and potato ravioli with braised oxtail ragu.
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CRAZY
“I absolutely love what I do. I love to make people feel good. I love to take care of people. It’s my passion
from the time I wake up to the time I go to bed.”— Marco Coelho
Our New Office will be Opening Soon... 13 Old South Road
Keep your Eyes Open!
64 Old South Road(508) 228-0844
Dr. Mike Ruby
Same Compassionate EyecareMore Services & Technology
After-Hours Medical Eye Emergencies: 508-221-7144
Comprehensive Eye HealthMacular DegenerationDesigner SpectaclesContact LensesGlaucomaDiabetesiLASIK
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“While there are classic Mediterranean dishes that you do
not need to mess with, we definitely put twists on things,
some play on the traditional cooking methods and flavors,”
says Boslow. “Another big focus of Pazzo is getting the
freshest product to the table as soon as possible.”
The signature feature of Boslow’s menu is the preparation
of its proteins. Pazzo boasts the island’s only smoking grill
rotisserie, allowing the chef to spit roast free-range chicken,
and grill racks of lamb and pork over a wood fire. Burning
a mix of cherry wood, grape vine, olive wood, and pecan,
Boslow’s meats take on mindboggling flavors.
As the evening carries on, Pazzo graduates into a trendy bar
scene. Coelho dials up the jams, and Pazzo’s bartenders kick
it up a notch, slinging fresh cocktails like an Il Fliori (St.
Germain, Villa Sandi Prosecco, Soda Water, and Limoncello)
or a Campari Fizz (Campari, Fresh Lemon Juice, Pineapple
Juice, Soda Water, and Angostura Bitters). “The atmosphere
is very chill,” says Coelho. “Every time people come to my
restaurant I want them to feel like ‘I am here to forget about
all the problems, and just have fun.’” Night after night, he
delivers on this pursuit.
Much to the delight of those avoiding town during the
summer months, Pazzo brings a fresh dynamic to the mid-
island dining scene. Spend an evening at this delicious new
bistro and you’re bound to agree: it’s good to be a little crazy.
Creating Extraordinary Outdoor Spacesaterscapes by
Landscapes Swimming Pools Hardscapes
Please visit our booth at the Nantucket Wine Festival or online at: www.JesseDutraLandscape.com
508- 228-9310
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Languedoc Bistro508.228.2552
lelanguedoc.com • 24 Broad Street, Nantucket
Languedoc Bistro-N magazine_Layout 1 3/24/11 11:13 AM Page 1
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SUSAN LISTER LOCKE
Celebrating 20 years of jewelry making and design on Nantucket, Susan Lister Locke
has expanded her love for quality gemstones in vibrant colors to create these unique
earrings. The Mexican fire opals with natural golden pearls are luminescent and
lively, while the rose cut yellow diamonds give added movement. The hand-carved
aquamarines and matching 18 karat gold discs accented by blue zircons exemplify
her passion for unusual shapes and textures.
E A R C A N D YWritten by HOLLY FINIGAN
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JESSICA HICKS
Island and celebrity-loved jewelry designer Jessica Hicks put a
twist on her earrings this spring by adding bright colors like
fuchsia, emerald green, and royal blue to her classic designs.
The “Reese Collection” is named after her daughter, and will bring
out the youthful side in all women. The unique earrings are fun and
playful, yet sophisticated. The aluminum-based designs are light on the
ear and the wallet. Check out the vivid angel wings, tear drops, and wave
designs at her store on Water Street to see how these colorful pieces can
brighten your day.
HEIDI WEDDENDORF
Heidi Weddendorf has furthered her passion for
jewelry design with 14 karat gold and sterling silver
to create classic earrings that are high quality and
reasonably priced. These everyday earrings can go
from a lunch with the ladies to a big night out with the
girls. The flower drop earrings are a perennial favorite.
Shown in gold with white pearls, she can also design
them in sterling silver with black pearls. Heidi’s sparkly
and summery Apatite, freshwater pearls and white coral
earrings are sterling silver and dangle from baroque
pearls. And no pierced ears? No problem! Heidi can make
any of her earrings go from posts to clip-ons, by request.
To purchase call Heidi Weddendorf 508 228 2592 or
heidiweddendorf.com. Also available at the Artists
Association and Erica Wilson
SHREVE, CRUMP & LOW
While Shreve, Crump & Low pride themselves as the
oldest jewelers in America, they also offer some of the
most original and modern pieces in today’s market.
Showcased here are the 18 karat yellow gold and diamond
drop earrings and pendant by Norman Coven for SC&L. These whimsical
pieces give movement and luxury to everyday jewels. The sterling silver and clear
quartz crystal necklace and earrings are from the Ribbon Collection by Charles
Garnier. These jewels give a fun and delicate feel for spring on the island.
You can find these pieces and more at 0 Main Street and on the web at
www.shrevecrumpandlow.com.
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Browse donnaelle.com or call 508.228.4561for a complimentary consultation
Home. Sweet. Home.
Begin your voyage online or call for a complimentary consultation.
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BERNARD CHIU
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Written by BRUCE A. PERCELAY
The Story Behind BERNARD CHIU
A TRUE AMERICAN DREAM
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e started his first job at the age of 10. It was not
selling lemonade at the end of a comfortable
cul-de-sac, but working in the stifling engine room
of a factory in Hong Kong. On the grimy parched
roads of Kowloon, being employed or unemployed
was often the difference between being hungry or
not. Today, longtime Nantucket summer resident Bernard Chiu sits atop
the entrepreneurial food chain. The level of his success makes the term
American Dream seem trite.
Chiu’s childhood was far from those of his American counterparts. Rising
early each day, he reported to work at a plastics factory in Hong Kong
before attending school. When class let out, he’d pull a late night shift at
the factory. This rigorous upbringing instilled in him a dogged work ethic
and a burning desire to improve his circumstances, which has led him to the
then unimaginable world of Nantucket.
In search of opportunity, Chiu arrived in the United States with $15,000
in hard-earned life savings. An entrepreneur by nature, he began selling a
line of contact lenses. When difficulties with suppliers forced him to close
the business, he joined a small company that imported fans from overseas.
Within six months, Chiu found himself running JK Trading’s entire opera-
tion. Seeing that the business model was flawed, Chiu started to implement
his own strategy, and built the firm from virtually nothing to $60 million in
sales. At the end of 1989, he decided to leave and start his own company.
Chiu’s Duracraft Corporation created high-end HEPA air filters for both
consumer and commercial use. A stunning example of the opportunities
available to those immigrating to America, Chiu took his company public
in 1997, and sold it for a reported $300 million.
From smog-filled streets in Hong Kong to financial independence in
America, Chiu’s meteoric rise has had little effect on him as a person. Thin
and brimming with positive energy, Chiu’s appearance belies his age. He
possesses a childlike enthusiasm that masks any suggestion that he came
up the hard way. Initially planning to retire at the age of 40 and take up
golf, Chiu realized that work is a passion in his life. So instead of buying
a set of clubs, he ended up developing a series of golf courses.
Moving forward as a seasoned entrepreneur, Chiu has looked back at his
childhood for inspiration. Growing up poor, he always loved to play guitar
(it took him two years to save enough money to buy one). This early
passion later inspired him to create First Act, one of the largest guitar
manufacturers and mass marketers in America.
Chiu first came to Nantucket twenty years ago out of sheer curiosity.
He fell in love with the serenity and natural beauty of the island, and
purchased a home shortly thereafter. Today, Chiu enjoys a spectacular
waterfront view from his five-bedroom property in Squam. Though he
considers Nantucket his favorite place on the planet, in no way has he
forgotten where he came from.
H
Chiu’s advice to young people making their
start in the entrepreneurial world is to look to
technology. Opposed to hedge fund managers
and financial architects who simply arbitrage
money, Chiu opines, those who create the
technologies of tomorrow will not only create
jobs, but will improve the lives of others.
The basic story of Bernard Chiu may be
repeated over and over again across America,
but few are more dramatic. The distance
between his native China and Nantucket is far
more than geographic, and his story is nothing
short of inspirational.
Adam Levine of Maroon 5 playing one of Chiu’s First Act guitars
The distance between his native China and Nantucket is far more than geographic, and his story is nothing short of inspirational.
CLAIRE MURRAY®
Bring the charm of Nantucket in to your home this season...NANTUCKET • 16 FEDERAL STREET • 508-228-1913
Call 1-800-252-4733 or visit www.clairemurray.com
HAND-HOOKED RUGS • HOME ACCESSORIES • DINNERWARE • TABLETOP • GIFTS
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e started his first job at the age of 10. It was not
selling lemonade at the end of a comfortable
cul-de-sac, but working in the stifling engine room
of a factory in Hong Kong. On the grimy parched
roads of Kowloon, being employed or unemployed
was often the difference between being hungry or
not. Today, longtime Nantucket summer resident Bernard Chiu sits atop
the entrepreneurial food chain. The level of his success makes the term
American Dream seem trite.
Chiu’s childhood was far from those of his American counterparts. Rising
early each day, he reported to work at a plastics factory in Hong Kong
before attending school. When class let out, he’d pull a late night shift at
the factory. This rigorous upbringing instilled in him a dogged work ethic
and a burning desire to improve his circumstances, which has led him to the
then unimaginable world of Nantucket.
In search of opportunity, Chiu arrived in the United States with $15,000
in hard-earned life savings. An entrepreneur by nature, he began selling a
line of contact lenses. When difficulties with suppliers forced him to close
the business, he joined a small company that imported fans from overseas.
Within six months, Chiu found himself running JK Trading’s entire opera-
tion. Seeing that the business model was flawed, Chiu started to implement
his own strategy, and built the firm from virtually nothing to $60 million in
sales. At the end of 1989, he decided to leave and start his own company.
Chiu’s Duracraft Corporation created high-end HEPA air filters for both
consumer and commercial use. A stunning example of the opportunities
available to those immigrating to America, Chiu took his company public
in 1997, and sold it for a reported $300 million.
From smog-filled streets in Hong Kong to financial independence in
America, Chiu’s meteoric rise has had little effect on him as a person. Thin
and brimming with positive energy, Chiu’s appearance belies his age. He
possesses a childlike enthusiasm that masks any suggestion that he came
up the hard way. Initially planning to retire at the age of 40 and take up
golf, Chiu realized that work is a passion in his life. So instead of buying
a set of clubs, he ended up developing a series of golf courses.
Moving forward as a seasoned entrepreneur, Chiu has looked back at his
childhood for inspiration. Growing up poor, he always loved to play guitar
(it took him two years to save enough money to buy one). This early
passion later inspired him to create First Act, one of the largest guitar
manufacturers and mass marketers in America.
Chiu first came to Nantucket twenty years ago out of sheer curiosity.
He fell in love with the serenity and natural beauty of the island, and
purchased a home shortly thereafter. Today, Chiu enjoys a spectacular
waterfront view from his five-bedroom property in Squam. Though he
considers Nantucket his favorite place on the planet, in no way has he
forgotten where he came from.
H
Chiu’s advice to young people making their
start in the entrepreneurial world is to look to
technology. Opposed to hedge fund managers
and financial architects who simply arbitrage
money, Chiu opines, those who create the
technologies of tomorrow will not only create
jobs, but will improve the lives of others.
The basic story of Bernard Chiu may be
repeated over and over again across America,
but few are more dramatic. The distance
between his native China and Nantucket is far
more than geographic, and his story is nothing
short of inspirational.
Adam Levine of Maroon 5 playing one of Chiu’s First Act guitars
The distance between his native China and Nantucket is far more than geographic, and his story is nothing short of inspirational.
CLAIRE MURRAY®
Bring the charm of Nantucket in to your home this season...NANTUCKET • 16 FEDERAL STREET • 508-228-1913
Call 1-800-252-4733 or visit www.clairemurray.com
HAND-HOOKED RUGS • HOME ACCESSORIES • DINNERWARE • TABLETOP • GIFTS
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I. IF BITTER, GO BIG. Just as one might compliment a savory
filet mignon with a robust red, darker, bitter chocolates call for darker,
bigger wines. So say you want to pull a bottle from the cellar to go with
a rich, dark chocolate delight from Ambrosia or Sweet Inspirations:
grab a Cab. Full-bodied reds such as Cabernet Sauvignon, Syrah, and
Zinfandel pair nicely with uber-rich chocolates like Ambrosia’s
“Madagascar.” The tannins of the chocolate overpower those of the
wine, allowing the wine’s nuanced fruit to be become more pronounced.
If a glass of vino is too much, a thimble of port will also do the trick.
In this case, indulge in a “Cranberry Port Wine Truffle” from Sweet
Inspirations.
II. LIGHT CHOCOLATE, LIGHT WINE. Looking to dip
those chocolate-covered Oreos from Sweet Inspirations into something
other than milk? Got Pinot? The medium-bodied notes of Pinot Noir
and some Merlots play well with milk chocolate. Just as with dark
chocolate, pairing can be done simply by matching shades: the lighter
the chocolate, the lighter the red, and in turn, the lighter the wine. If
red is not your color, whites such as Riesling and Sauvignon Blanc
are also great grape juices to swish around with a scrumptious morsel
such as a hazelnut milk chocolate “Noisette” from Ambrosia.
III. OPPOSITES ATTRACT. Entering the wonderful world of
white chocolate, break out the bubbles. Sparkling wines will dazzle your
palate as they accentuate the creamy, buttery goodness of white chocolate
like Ambrosia’s “Citrus mélange.” The mellow notes of white chocolate also
offer an opportunity for bold contrast. Throw a big red in the mix, such as
a Shiraz or a Tempranillo, and prepare your palate for a good old fashion
love story of opposites attract. The juxtaposition between the chocolate’s
subdued sweetness and the wine’s brash spices leaves your mouth pleasantly
confused. Now go forth, summon the Bacchus within, and dare to pair.
But please do so responsibly as too much of two good things is bound to
be trouble.
&winechocolate
DARE TO PAIR:
f life’s guiltiest pleasures, wine and chocolate
must rank near the top of the list. Putting
them together elevates these earthly delights to
levels of supreme decadence. For those reaching
for new heights of self-indulgence, here are a few
simple rules for enjoying this surprising pairing.
O
Ambrosia chocolates
Sweet Insirations
Open Every Day 33 Bartlett Farm Roadwww.bartlettsfarm.com
Experience Bartlett’s Farm Farm to Table Food...Farm-Grown Flowers...Freshly Picked Produce
Our Own Organic Greens...Gourmet Groceries...Divine Desserts
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FLOWERPOWERWRITTEN BY EMILY DUTRA
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SUSANLISTERLOCKE.COM
508-257-1306
The entire collection is available at
SUSANLISTERLOCKE.COM
508-257-1306and
Nantucket Looms, 51 Main Street.
Studio visits by appointment.
Susan Lister Locke-N mag-2011ad_Layout 1 3/22/11 12:25 PM Page 1
verywhere one turns, there are little yellow smiles
poking out through the ground. Canopied by gorgeous
cherry blossoms, budding daffodils mark spring’s
arrival and winter’s long awaited departure. More
than just yellow trumpet flowers, daffodils come in
shades of white, salmon, orange, pink, and even red. Their cups and
petals take all shapes and sizes. They can be short with big blooms,
tall with petite flowers, some with broad leaves and others with
foliage reminiscent of chives. It’s no surprise that flower boxes from
Madaket to ’Sconset showcase these blooming wonders.
For the island’s myriad of talented gardeners and florists, flower
boxes serve as canvasses to display their craft. Using perennials
and annuals, ferns and foliage, these green-thumbed artists create
stunning masterpieces that hang below store windows, from bike
handles, and even in old wine barrels. To achieve various themes
in each box, one might include the ever-mischievous pansies and
violas, the robust hyacinths, or even the elegant rununculus. Accents
such as soft flowing grasses, stems of blooming forthysia, cherry
blossoms, and boxwood create lovely backdrops for these bulbs in a
box. Each has its own story to tell of the people who live, work, and
garden here.
Emily Dutra of Jesse Dutra Landscape designs and maintains
containers and gardens all over the island.
E
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Andrew Vorce, Town Planning Director, Dorothy A. Savarese, Bank President and CEO, Myer R. Singer, Vice Chairman Bank Board of Trustees, Patricia Roggeveen, Chairperson of the
Nantucket Board of Selectman, Rick Atherton, Nantucket Selectman, P J Martin Smith, Executive Director Nantucket Chamber of Commerce, Arthur Reade, Jr., Esq., Michael Angelastro,
Realtor, and Gerard Clarke, Clarke Brothers Construction — Cape Cod Five Nantucket Branch Ribbon Cutting Photo by Lori Dayton
Magdalena A. Padzik, Dorothy A. Savarese & Phil Stambaugh — Cape Cod Five Nantucket Branch Ribbon Cutting Photo by Lori Dayton
Warren C. Marsh, Debra D. Walsh & Kathleen A. Grenon— Cape Cod Five Nantucket
Branch Ribbon Cutting Photo by Lori Dayton
Susan & John Daniels — Chris Kling & Laura Fletcher Engagement Party
Photo by N MagazineLaura Fletcher & Chris Kling —
Photo by N Magazine
Karli & Chip Stahl — Chris Kling & Laura Fletcher Engagement Party
Photo by N Magazine
Courtney McKechnie & Luann Burton — Chris Kling & Laura Fletcher Engagement Party
Photo by N Magazine
Dalton & Jen Frazier — Chris Kling & Laura Fletcher Engagement Party Photo by N Magazine
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A MovingEXPERIENCE
Written by RYAN CONLON Images courtesy of N MAGAZINE
ow much does a house weigh? According to Geoffrey Thayer of Toscana Construction, anywhere between
25 and 100 tons. A typical Nantucket home, widow’s walk and all, usually tips the scales between 60 and
80 tons. It’s thus no surprise that transporting these structures can be accurately described as “heavy lifting.”
Since the dawn of hydraulics, the lifting and moving of houses has been a profitable business on
Nantucket. Eroding beachfronts and failing foundations force many houses to take to the streets in the offseason. Despite
being rather commonplace, there is car crash quality about a two-story house creeping down Milestone Road or turning the
corner on South Beach Street: people are bound to stop and stare.
Surprisingly, the process of lifting a home is not the challenging part. Movers first divide the house into multiple sections,
slicing and dicing the building with its structural design and ultimate reattachment in mind. After disconnecting power and
plumbing and excavating around the structure, holes are made at the foundation and massive steel beams are inserted. Using
a specialized hydraulic lift known as a Unified Jacking Machine, the entire house is raised off its foundation. Dollies are then
slid under the backside of the house and a tractor placed at the front, effectively turning a multi-million dollar property into a
mobile home.
The real heavy lifting comes once the house hits the pavement. Movers navigate narrow streets, low hanging power lines, and
a gauntlet of trees, mail boxes and telephone poles. Permits need to be purchased, police escorts hired, and roads cleared. For
one long day, a home relishes in a parade fit for a president. Some houses have even been seen waving their shutters to the
crowds gathered in the streets.
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Bert Turner escorting his family home
Traffic was especially heavy with houses this winter. For one home, named ETC (etcetera), this was not its first move. Built
in 1941, ETC served as a guesthouse for the Macomber family, a second-generation clan of islanders who landed on Nantucket
around 1900. In 1958, after the Macomber’s four children inherited the cottage, it was moved from its beachfront location to the
other side of Hulbert Ave.
For 52 years, ETC enjoyed its Brant Point neighborhood as a summer getaway to three more generations of the Macomber
lineage. This January, ETC packed up its additions, and made the 3.3mile journey inland to Doc Ryder Drive. Like a retiree
trading the swim trunks of his youth for the golf clubs of his wiser years, the 70-year-old ETC may have finally found its
green pastures at its new location near Miacomet Golf Course.
“The house has good bones,” says Bert Turner, the great-grandson of ECT’s first resident Dewitt Macomber. “I am fifth generation
on Nantucket, and thanks to Phil Marks of Atlantic Aeolus House Moving, I will be able to continue to enjoy that house.”
All sentimentality aside, the moving of a house on Nantucket is an inexpensive alternative to building one from scratch.
While estimates vary based upon size and distance, the cost of moving a house typically fetches between $20,000
and $40,000 (about the amount one may dole out just for architectural fees when building a house!)
“The Nantucket Shuffle” has long been used to describe the seasonal change from one rental to another. These homes take
the shuffle to new extremes. Indeed, relocating a house is a moving experience. So the next time you’re complaining about
packing up a suitcase or changing rentals, remember that there are others on island bearing much heavier burdens.
“The house has good bones” — Bert Turner
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A Taste of HistorySAINT-ÉMILION:
Written by DENIS TONER Images courtesy of Premiers Grands Crus Groupe
Batten down the hatches and lock up your daughters…the French are
coming! Led by “Amiral” John Kolasa of famed French winery Château
Canon, a cadre of 12 winemakers and proprietors from Bordeaux’s
Premiers Grands Crus Classés in Saint-Émilion will be storming our
beaches for the 15th annual Nantucket Wine Festi-
val. Surrender may be the only option; why resist the
purple onslaught of their vinous munitions?
The region of Saint-Émilion has long been known
for its wines, celebrated by the Roman poet
Ausonius way back in the 300s! Situated on the
right bank of the Garonne River, Saint-Émilion
began achieving international prestige for its soft,
lush reds by the mid 19th century. Just to clarify,
the left bank produces mostly Cabernet Sauvi-
gnon-based wines from the Medoc, while the right
bank produces mostly Merlot and Cabernet Franc
from Saint-Émilion and Pomerol.
The wineries visiting Nantucket this spring represent the true crème de
la crème de claret of the right bank. Since 1855
in Bordeaux, winemakers, merchants, and the government have
established a hierarchy of the chateaux. The classification is based upon
rigorous tasting, critical press, and relative market value of the wines.
According to the current classification of the Saint- Émilion chateaux,
our visitors represent 12 of the top 15 wines in Saint-Émilion.
Until the last 20 years, Saint-Émilion was readily referred to as the
“Burgundy of Bordeaux” because its wines were soft like Burgundy’s
Pinot Noirs. Yet as John Kolasa recently noted, changes in winemaking,
and possibly global warming, have made Saint- Émilions much more
intense, extracted, and bigger than their forbearers. The “new style”
Saint-Émilions are all the rage, particularly with the advent of the very
successful 2008s and the hyper-praised 2009s. It’s a
real privilege for Nantucketers to have access to the
men and women who create these stunning wines!
The staging for this year’s barrage of Bordeaux
began in 2005 when Mark Donato and I arrived
in Bordeaux to film a documentary for Plum TV.
In advance of the trip, we contacted old Nantucket
friend Ari Kopelman, then president of Chanel,
about visiting two great properties— Château
Rauzan-Ségla in Margaux and Château Canon
in Saint-Émilion —that were owned by Chanel’s
Wertheimer family. In his gracious way, Kopelman
arranged access to both properties and introduced
us to Bordeaux heavyweight John Kolasa. During
the visit, Kolasa broached the idea of an expedition of great vignerons
from the right bank to Nantucket, and the seeds were sown. On May 19th,
Kolasa’s vision will finally bear fruit at the Nantucket Wine Festival.
On Friday May 20th, the Festival features four “Great Wines in Grand
Houses” dinners prepared by visiting chefs Daniel Bruce, Eric Brennan,
Brent Menke, and Robert Sisca. Hosted in some of Nantucket’s most
intriguing homes by islanders who appreciate great Bordeaux, the dinners
are sure to be a memorable.
Batten down the hatches and lock up your daughters…the French are coming!
John Kolasa Image by Jean Bernard Nadeau
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Then on Saturday, the festival presents a comprehensive tasting of the 2008 Saint-Émilion offered by the visiting vignerons. The tasting will be
followed by a paulée-style luncheon prepared by the talented Tom Berry and held at the exquisite Great Harbor Yacht Club. Guests will enjoy
a superb four-course meal paired with selections from each Chateau’s wines.
Saint-Émilion is a fitting guest for the island’s annual celebration of wine. Much like Nantucket, the region is characterized by a lurking sense
of history and an enchanting mystique. One only has to stroll Saint-Émilion’s cobblestoned streets to appreciate its distant kinship with Nan-
tucket. How great it will be for the two to finally meet over delicious wine and good company!
Clay Art Studio/GalleryOpen Daily 10-4
50 North Liberty Street • 508-228-2376www.clayartstudioack.com
hylinecruises.com 800 492-8082
Follow us for weather news & special offers. Book tickets in advance online or call us:
Year-Round High-Speed Ferry & First Class Lounge on Traditional Ferry
Seasonally, you can choose the First Class Lounge aboard Great Point. Enjoy the luxurious comfort of our air-conditioned lounge appointed with couches, carpeting & a cozy bar. The Lounge also boasts a private sundeck & attentive food & beverage service.
Nantucket’s
Great Point First Class Lounge
Grey Lady High Speed Ferry
N Magazine_April11.indd 1 4/1/11 5:31 PM
Swimwear & Caftans For Island Living
5 South Water St.Nantucket, MA
508.228.SWIM(7946)behind Pollacks & In The Pink
Mention this ad for a free sample ofLetarte skincare with in-store purchase.
* while supplies last *
www.LetarteSwimwear.com
M A U I N A N T U C K E T
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Team Fromage winners Alan, Henry & Charlie Worden — Bartlett Farm Grilled Cheese Invitational Photo by Liz Marcone
Winners Sarah & Kate Spencer — Bartlett Farm Grilled Cheese Invitational
Photo by Liz Marcone
Ellie Smith & Hilary Newell — Bartlett Farm Grilled Cheese Invitational
Photo by Liz Marcone
Margaret Fox, Joan Albaugh & Julija Mostykanova — The Artist’s Association
Spring Sweep Photo by Becky Becker
Winners Renee Lockley Bistany & Greg Hinson — Bartlett Farm Grilled Cheese
Invitational Photo by Liz Marcone
Winner Susan Dragon — Bartlett Farm Grilled Cheese Invitational
Photo by Liz Marcone
Evelyn McEachern & Brendan Mailloux — The Artist’s Association Spring Sweep Photo by Becky Becker
Lance Kelly, Carolyn Durand & Todd Burns — The Artist’s Association
Spring Sweep Photo by Becky Becker
Ava Miner & Kenan Giguere — The Artist’s Association Spring Sweep
Photo by Becky Becker
Bruce Beni & Jenny Whitlock — The Artist’s Association Spring Sweep
Photo by Becky Becker
Mayor Fifi Greenberg & Town Crier, Eric Goddard —
The Artist’s Association Spring Sweep Photo by Becky Becker
o matter how you cut it, gardening is a
dirty business that sometimes takes a
tough woman to tackle. But lawns aren’t
the only things that need manicuring—
every so often, gardeners need it too. Caren Oberg
Gomes is no exception. Shovel in hand, she was
stained, smudged, and muddy, but still beaming
a beautiful smile. Her day was spent digging out
old plants, planting new ones, pruning hedges, and
spreading bags of organic compost. Caren was a
perfect candidate for N’s spring makeover.
Who more deserving of a day of relaxation and
restoration than a lovely lady who helps keep
Nantucket beautiful?
“Awesome! I’m up for anything!” Caren exclaimed
at the offer. “I haven’t had a massage in three years!”
The mother of two was ready to be pampered. A
natural beauty, Caren was more in need of physical
renewal than any cosmetic help. Her muscles were sore
from landscaping for Grassroots Soil and Gardens,
working part-time at Annye’s Whole Foods, riding
waves at the Bluff, and playing with her kids,
Emmae and Axel.
N
My FairLady
Written by SUSAN BARTKOWIAK Photography by NATHAN COE
A NANTUCKET MAKEOVER
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Written by SUSAN BARTKOWIAK Photography by NATHAN COE
AFTER
o help relax Caren’s stressed
shoulders, we took her to massage
therapist Rineyda Abreu at Tresses
and the Day Spa on Pleasant Street.
Rineyda set about refreshing Caren’s skin with
Miacomet Microderm Body Scrub, a sea salt,
sugar and magnesium oxide crystal wash that
left her skin radiant.
Next was a soak in the hydrotherapy tub.
Strategically placed water jets massaged Caren’s
aching muscles. Rineyada explained that the tub
helps loosen and warm the muscles, making a
massage more effective later. When Rineyada
added the aromatic bath salts, Caren was
ecstatic: “Bubbles! Right on!” The effect was
instantaneous; Caren went limp with relaxation.
After a half hour soak, Rineyda led Caren to the
massage room next door.
Using Epicurean massage oil, Rineyda went
to work on her tense muscles. The Swedish
massage combines five individual techniques
— long, smooth strokes, friction, careful
kneading, tapping, and consistent vibration —
to maximize the benefits. An hour later, every
muscle tense from days of digging and plowing
through waves was loosened up.
The metamorphosis from grungy gardener to
blooming rose continued at J Parave & Co on
North Beach Street. Caren’s hands and feet
were treated to a luxurious, highly restorative
treatment that included exfoliation, nourishing
oils, a therapeutic massage, and finished with a
dark polish. “They’ve never looked so pretty,”
Caren confessed. “I’m ready for more!
Twinkling from fingers to toes, Caren was
ready for RJ Miller Salons on Amelia Drive.
Style Director Robert Miller noted Caren’s hair
could use a good conditioning, and some color
to brighten it up. He suggested the Ombre
technique for Caren’s color. Perfect for busy
moms who can only get to the salon every four
or five months, the Ombre technique allows a T
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smooth gradient from dark to light, and grows
out more naturally. After giving Caren a trim,
Michelle Quellette lightened her roots, and
added low lights through the main length to
break up the solid blond. RJ Miller added
perfectly to Caren’s beach-tousled natural look,
but the transformation didn’t end there. Over at
Milly & Grace, Caren exchanged gardening
gear for formalwear. M & G owner, Emily Ott
had the perfect frock for her. Next went on
Julie Brown’s polka dotted dress with a playful
sash of hot pink, topped with a black leather
jacket by BB Dakota. Last but not least, she
dashed over to Lisa Paone at Nalu on Main
Street, and added some sparkle and shine with
a red wrap bracelet and a beaded cocktail ring.
With the turf exfoliated off, nails buffed,
muscles de-stressed, hair coiffed and body
newly adorned, Caren had a new sparkle in
her eye and pep in her step. As she rode
her bike away on to her next adventure,
waving kisses and a thousand thank yous,
Caren looked ready to spring forward into
summer fun.
There’s Something Curious
508.825.7425118 Old South Road
view full menu online atthedancingpickle.com
The Dancing Pickle
Fresh . Fun . FoodBreakfast & Lunch
Wine • Beer • Ice • GroceryCatering
TheDancingPickle
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uth
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DancingPickle-Nmag ad_Layout 1 4/1/11 4:19 PM Page 1
WE’RE AT THE AIRPORT – WE’LL MEET THE BOAT!
508-228-1227 | [email protected]
www.nantucketautorental.com
NANTUCKET WINDMILL
AUTO RENTALat the Nantucket Memorial Airport
CARS JEEPS
WE’LL GIVE YOU: A clean new vehicle • Low rates & free mileage • Prompt courteous service
Windmill NMag11_Layout 1 3/24/11 9:45 AM Page 1
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Man cannot live by whaling alone; and the same holds true for the
history of Nantucket. Sure, the whaling industry literally put the island
on the map, fueled its early economy, and ultimately inspired one
of America’s greatest works of literature. But the story of
Nantucket was not written merely in whale oil; the quill
was also dipped into a rich well of unsung, often
curious, people and events.
This season, the NHA unveils Nantucket A to Z:
The Island’s Cabinet of Curiosities, an exhibition
at the Whaling Museum showcasing iconic curios,
oddities, and other island treasures that tend to slip
through among the cobblestones. Here’s a sneak
peek into this cabinet.
“A is for Abram Quary”
Since the landing of the earliest settlers in 1659,
Nantucket’s Wampanoag Indians suffered devastating
population losses due to an epidemic. Nearing the
mid-1800s, Abram Quary represented the last of
the Wampanoags.
Living in a simple, one-room house at Abram’s Point, Quary
received visitors and prepared clambakes for festive outings.
He still spoke the Massachusett language of his ancestors, and
made lovely hand-woven split-ash baskets. The portraits painted
of him by visiting artists portray him with “forlorn gaze” as “the last of
his race,” placing him in the realm of “living curiosities” even during
his lifetime—a sad paradigm of a vanishing cultural legacy.
“B is for Bell: The Dionis Bell”
In the late nineteenth century, Nantucket was no longer
the bustling whaling hub of Melville’s narrative. With
its primary industry gone, the island plunged into a
decade-long depression. The Civil War thinned its
population, and properties fell into neglect. Fighting
to reclaim its former prosperity, Nantucket looked to
tourism as the new white whale.
By the 1870s, the island had been transformed
from a roughneck fishing community to a charming
vacation destination. Cottages, hotels, and
restaurants sprouted up in town and in Siasconset,
and Surfside Beach gained new popularity among
visiting bathers. Transportation, however, remained
painfully behind the times. Limited to bicycles and horse-
drawn carriages, long, dusty trips out to Surfside and ’Sconset
were far from the advertised refinement.
Relief came in 1881 when three miles of track were laid from Town
to Surfside. When the final spike was driven on the Fourth of July,
a reconditioned steam engine named “Dionis” embarked on her first
GOING ON AT THE NHAWritten by BEN SIMONS
ROBYN AND JOHN DAVIS CHIEF CURATOR
There’s Something Curious
Images Courtesy of NHA ARCHIVES
trip on the Nantucket Railroad. Three years later, the track was
extended to serve ’Sconset. For thirty-five cents, riders enjoyed
a scenic excursion from town to Surfside, then on to ’Sconset
along the south shore.
Despite innovations in trains and track, the railroad never
became a profitable enterprise. Ownership passed hands
continually, the railroad eventually becoming the possession
of New York investors. With the outbreak of World War I
in 1917, the rising price of iron, due to the war effort,
motivated the New York owners to rip up the track and sell
it off. All that remained of Dionis was its bell, which today
hangs soundless in the Whaling Museum.
“H is for Hermit of Quidnet, Fred Parker”
From Madaket Millie to Billy Clark, the town crier,
Nantucket is famous for its eccentrics. In the nineteenth
century, few characters attracted more curiosity than
Fred Parker (1801–80), the “Hermit of Quidnet.”
After moving to Nantucket at an early age, Fred Parker
married islander Sarah Hatchet and made a living as a
carpenter with a shop on South Water Street. For unknown
reasons, Parker separated from his wife just prior to the
outbreak of the Civil War. At about that time, he made the
decision to retire from regular society and move out of town to
Quidnet. There he constructed a modest, one-room shack on a
hillside facing Sesachacha Pond.
At this remote spot, the Hermit of Quidnet led a solitary
existence, reading newspapers and volumes of philosophy
and religion. He was reported to be an excellent conversa-
tionalist on those and other topics, and welcomed visitors.
He decorated his shack with quarterboards from wrecked
vessels, stray bits of driftwood, whale-oil casks and barrels,
and other miscellaneous articles until it acquired the
appearance of a true “hermit’s retreat.” Abram Quary, the last of the Wampanoags
Abram Quary, the last of the Wampanoags
Nantucket A to Z opens its cabinet doors to the public on May 27 and opens our eyes to some of the island’s most
curious pieces of history.
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The Hermit himself spent much of his time reflecting, sleeping, and reading in his beloved rocking chair, dressed in a
motley array of patched clothing that he had no doubt fabricated and mended by hand. With his long, flowing beard, he
became a beloved subject of visiting artists and photographers.
Fred Parker, Hermit of Quidnet
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“U is for ‘U ‘U Club”
‘U‘U clubs were weapons used by warriors from the Marquesas Islands in the Pacific Ocean. Made of hard ironwood and
darkened with coconut oil, the clubs were carved with figures and faces thought to provide the owner with extra powers and
protection in combat. Whalers occasionally stopped in the Marquesas and traded.
Herman Melville encountered the Marquesas when he jumped ship from the New Bedford whaler Acushnet in July 1842, an
experience he wrote about in Typee (1846): “The young men and warriors produced their spears, paddles, canoe-gear, battle-clubs,
and war-conchs, and occupied themselves in carving, all sorts of figures upon them with pointed bits of flint, and adorning them,
especially the war-conchs, with tassels of braided bark and tufts of human hair.”
M is for May, as in May 27, when Nantucket A to Z opens its cabinet doors to the public. The deeper one digs into the
history of Nantucket, the more fascinating and curious it becomes. So stop in and give it a browse, because the story of this
island becomes so much more interesting when we explore its unconventional citizens and its quirky incidents.
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FeaturedWedding
N Magazine’s new featured wedding of the month, celebrating Nantucket weddings in all their glory.
B & G: Lucas & CaitlinWhere: Sankaty Head Golf Club and Beach ClubFlowers: Dawn Kelly of Soirée FloralHair: Darya SalonWedding Dress: Priscilla of Boston, Vineyard CollectionCake: Bartlett FarmsBridesmaid Dresses: J.CrewBand: Johnson BrothersPhotographer: www.nantucketwedding.net
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B & G: Lucas & CaitlinWhere: Sankaty Head Golf Club and Beach ClubFlowers: Dawn Kelly of Soirée FloralHair: Darya SalonWedding Dress: Priscilla of Boston, Vineyard CollectionCake: Bartlett FarmsBridesmaid Dresses: J.CrewBand: Johnson BrothersPhotographer: www.nantucketwedding.net
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We Don’t Just Break the News
We Put It Back Together
It’s radio with a human voice.
Perspective. Substance. Independence. Depth.
Tune your radio to 91.1 fm every day to learn whats happening around the world, across the country and, of course, on Nantucket.
The Cape and Islands NPR Station90.1 91.1 94.3a division of WGBH
L I S T E N
Nantucket Airlines offers flights on the hour from Hyannis,and on the half hour from Nantucket – 30 flights daily. Think how easy that is to remember. Now make reservations online at nantucketairlines.com.
Minutes toNantucket.
Hyannis To NantucketFLIGHT DEPART ARRIVE FREQ.
101 6:00 A 6:20 A Mon-Fri103 7:00 A 7:20 A Daily105 8:00 A 8:20 A Daily107 9:00 A 9:20 A Daily109 10:00 A 10:20 A Daily111 11:00 A 11:20 A Daily113 12:00 P 12:20 P Daily115 1:00 P 1:20 P Daily117 2:00 P 2:20 P Daily119 3:00 P 3:20 P Daily121 4:00 P 4:20 P Daily123 5:00 P 5:20 P Daily125 6:00 P 6:20 P Daily127 7:00 P 7:20 P Daily129 8:00 P 8:20 P Daily
Nantucket To Hyannis FLIGHT DEPART ARRIVE FREQ.
102 6:30 A 6:50 A Mon-Fri104 7:30 A 7:50 A Daily106 8:30 A 8:50 A Daily108 9:30 A 9:50 A Daily110 10:30 A 10:50 A Daily112 11:30 A 11:50 A Daily114 12:30 P 12:50 P Daily116 1:30 P 1:50 P Daily118 2:30 P 2:50 P Daily120 3:30 P 3:50 P Daily122 4:30 P 4:50 P Daily124 5:30 P 5:50 P Daily126 6:30 P 6:50 P Daily128 7:30 P 7:50 P Daily130 8:30 P 8:50 P Daily
800-635-8787 ~ 508-228-6234 ~ nantucketairlines.com
Schedules subject to change.
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