— Alison Shaw
The barbecue season is upon us once again, and Islanders need look no further than local farms and fish markets, and even our own backyards, for ingredients to throw on the grill. We asked local chefs for their tips and takes on what food to grill, where to find it, and preparation how-to’s in order to make the most of the Island’s bountiful harvest.
Justin Melnick of The Terrace at the Charlotte Inn
After the chaos of cooking at The Terrace at the Charlotte Inn in Edgartown, Justin Melnick likes to take it easy. “Grilling outdoors in the summer should always be fun,” he says. “The food will always taste better on a great day with friends and family.
“Keep it simple,” he continues. “There are lots of great summer vegetables, meats, and fish out there. Find the best ingredients, olive oil, salt, and pepper, and don’t overcook them.
He especially enjoys local sea bass grilled with olive oil, salt and pepper, and served simply with grilled heirloom tomatoes and a cucumber and mixed green salad. For the Island’s fresh local corn, he always grills it in the husk, whether on the barbecue at home or at his work at The Terrace. And he raves about the tomatoes and corn grown on the Island. “You can’t go wrong in the summer,” he says.
He also recommends a simple recipe for the grill – littleneck clams, rinsed and purged, and placed directly on the grill on medium heat until they open. Melt some butter with lemon and herbs, toss together in a bowl (shells and all) and enjoy.
Justin prefers grilling in the comfort of his own backyard, with a cocktail or two for encouragement. The gas grill is his choice “only because I have used it my whole life,” he says. “It’s easier to control the temperature and ready when I need it to be.”