Frequently Asked Questions
I use a Nikon D800 camera body with 3 different lenses to take my photographs. The main lens I use is a Nikkor 50mm 1:1.4G to take most of my food photos and portraits. It's great for low lighting and has a large range of depth of field.
My number one rule for kitchen tools and equipment: Buy quality items. Instead of buying a set of mid or lower quality pots or knives, buy 1 or 2 well-made items that will last for years (generations). Save up for a high powered blender (it will change your life). Don't get caught up on fancy new gadgets and trendy gizmos, you can really do amazing things with a good knife and pot alone.
Tools/Prep/Storage:
A well-made chef's knife, paring knife, serrated bread knife, 2 cutting boards: one designated for savory and the other for fruits, a whisk, metal spatula, tongs, wooden stirring spoons, ladle, slotted spoon, rubber spatula, rubber scraper, metal bench scraper, set of measuring spoons, set of dry measuring cups, a 2 cup liquid measuring cup, rolling pin, microplane grater, box grater, handheld wooden juicer (or even just a fork), mortar and pestle, mason jars (for making yogurt and water kefir, shaking dressings and as storage containers), a thermometer, fine cheesecloth or a nut-milk bag, several strainers, a wide mouth funnel, and a bottle funnel, 2-4 stainless steel/glass/ceramic mixing bowls in a variety of sizes, colander, tempered glass storage containers with lids, such as Pyrex brand, parchment paper, a 2" and 1" round cutter.
Cookware:
Well built stainless steel pans with an aluminum core or copper cookware. I suggest 2 lidded saucepans: a 3 quart and a 4 quart, a 10" skillet, an 8-12 quart stockpot (depending on the size of your family) as a basis then you can build from there. I highly recommend an 8" or 10" cast iron skillet for tofu scrambles, pan-frying plantains, and for baking pizzas, pies, and cornbread. A cast iron, clay flameware or enameled Dutch/French oven is handy for baking crusty loaves of bread. If you go with and enameled Dutch/French oven it can also be used for stews and soups. Avoid liquids with cast iron, especially acidic food like tomatoes.
Bakeware:
Two 8" anondized aluminum cakes pans, two aluminum half sheet pans, a glass pie plate, a glass, ceramic or enameled cast iron 13" x 9" pan for lasagna, cobblers, crisps, and bars, two loaf pans, a spring-form pan for raw desserts.
Equipment:
A high powered blender like a Vitamix or Blendtec, food processor, a spice grinder (coffee grinder works perfectly but have a separate one just for spices, unless you want spiced coffee, hehe).
Extras (Nice but not Necessary):
A mandolin slicer, tortilla press, vegetable spiralizer (to make veggie noodles), pasta roller, stand mixer, emersion blender, zester, specialty bakeware like bundt pans, tart pans, mini sizes, etc., silicone baking mats, shaped cookie cutters, piping bag and piping tips, cherry pitter, apple corer,
Do you have any recommendations for what to do, see and eat while I visit Nantucket?
Outdoor Fun:
I always suggest to people to bring their bikes and ride the bike paths to see the island. My favorite swimming spots are Steps and Fishermans beaches. Look for beach treasures at Pocomo and Quaise. Plan a day to Great Point and Coatue, you'll need an over-sand permitted vehicle, to watch the seals and explore this beautiful nature preserve. My favorite historical site is The Oldest House-I love the historically correct kitchen garden and walking trail on the property. Another must-see is the tiny village of Siasconet, or 'Sconset for short, on the eastern side of the island. Pack a picnic and ride your bikes out there on Milestone bike path and grab some of the famous cookies at 'Sconset Market, then walk down to the beach or along the 'Sconset bluff trail. I'm keeping my favorite sunset spot a secret, sorry (not sorry), but Madaket beach is well known for its dazzling sunsets. Favorite walking trails: Squam Swamp, the state forest, Quaise Pasture, Millbrook (but watch out for Lyme ticks in the summer!!!).
Eat/Drink:
Vegan Friendly: Lemon Press, The Green, Pi Pizzeria, Shangri-La Kitchen, Nativ Made, The Beet. Most restaurants are very accommodating and you can call ahead and ask if they can prepare a vegan meal for you.
Grab 'n Go: The Green - breakfast and lunch wraps, Nativ Made - healthy options, Bartlett's Farm Market - sandwiches and take away counter, 167 Raw Food Truck - fish tacos, Stubby's - jerk chicken and french fries, The Boat House - Jamaican specialties
Dinner: Via Mare - Venetian bar with fun specials, Pizzeria Gemelle - Neapolitan pizza, Ventuno - farm to table Italian
Coffee/Tea: Grab a good cup of jo or tea from The Bean, the Handlebar Cafe or Roast'd General Store or sit down at the new cozy Corner Table Cafe at the Nantucket Culinary Center for a light lunch and coffee/tea.
Drinks: Cisco Brewery - this spot can't be beat for chill vibes, great beer and libations and yummy eats from a variety of food vendors.
Shop:
On Saturday mornings head downtown to the Cambridge St. and Union St. intersection for the Sustainable Nantucket Farmers and Artisans Market.
Home: Nantucket Looms, Space, Bodega, Atlantic
Women: Vis-a-Vis (fun fact: I used to work at and manage this boutique for 8 years!), The Lovely, Milly & Grace, Nalu, Salt
Kids: Pinwheels, upstairs at Peachtrees, Erica Wilson
Books/Gifts: Head to Mitchell's Corner Books or Nantucket Bookworks for books and gifts and storytime on Saturday mornings.
Play:
My son loves the playgrounds at Children's Beach, Sconset, Jetties Beach, and the new playground on Old South Rd (tip: head down the walkign trail to a meditation labrinth). On rainy days head to the Whaling Museum or Maria Mitchell Foundation sites-also great activities to do with kids. The Weezie Library for Children at the historical Nantucket Atheneum is also fun for kids and there is a small outdoor play area on the site. Catch a movie at the Dreamland Theater or Starlight Theater or one of the wonderful theater productions put on by the Theater Workshop of Nantucket or the White Heron Theater Company.
Seasonal:
Check the weekly calendar in the local paper for events and activities and find many free seasonal guides with listings at the Visitor Services office on Federal St.