Martha's Vineyard
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 19 August 2006
⏱️ 61 minutes
🧾️ Download transcript
Summary
This week it's the classic summer place: Martha's Vineyard. It always tempts vacationers to stay, and some move in. Our guest, Vineyard native and local chef, Tina Miller, talks what it's like to live there, the people who make the island what it is, how they live off the land and sea, and how a renaissance turn of mind is essential. The recipe for Lobster and Sweet Corn Fritters, the very essence of summer, comes from Tina's book, Vineyard Harvest: A Year of Good Food on Martha's Vineyard.
The Sterns check in from Clamp's Hamburger Stand in New Milford, where Connecticut's quintessential summer food is in full flush. Sally Schneider has ideas on how to amortize lobster, that succulent but pricey summertime treat. Her Rich Lobster Broth gets us started.
We'll check out San Francisco's Slanted Door, the first restaurant to put Vietnamese food on the city's culinary map; and the queen of televisionwithoutpity.com takes on the Food Network - the good and the so very bad.
Broadcast dates for this episode:
- August 6, 2005 (originally aired)
- August 19, 2006 (rebroadcast)
Transcript
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| 0:00.0 | Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country. |
| 0:08.1 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:24.4 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:31.0 | It's Lynn Rosetta Casper with the splendid table. |
| 0:45.6 | Today it's the classic summer place, Martha's Vineyard. |
| 0:48.6 | The vacation is fantasy, stay, move in. |
| 0:53.1 | Well, our guest, Vineyard Native and local chef, Tina Miller, talks about what it's really like, the people who make the island, how they live off the land and sea, and how a Renaissance |
| 0:58.0 | turn of mind is essential. |
| 1:00.2 | Well, the Stearns say Connecticut's great seasonal food, the hamburger, is in full |
| 1:04.1 | flush at Clamps in New Milford. |
| 1:06.2 | Our genius improviser, Sally Schneider, talks how to amortize my favorite summer treat, lobster. |
| 1:11.9 | We check out San Francisco's slanted door, the first restaurant to put Vietnamese food in the city spotlight, |
| 1:17.6 | and the queen of Television Without Pity.com takes on the food network, the good and the oh-so bad. |
| 1:23.1 | All this and your calls coming up on the splendid table. |
| 1:27.3 | But first, this. I'm MOYE |
| 1:45.0 | M. |
| 1:46.0 | M. |
| 1:47.0 | M. |
| 1:48.0 | M. |
| 1:49.0 | M. |
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