Chappy Kitchen

Martha’s Vineyard

Necessity is the mother of invention. In 2012, this notion served long-time Chappaquiddick residents Katie Kidder and husband Tom Kent well. Together, they grew a thriving food delivery business out of a moment of helping others.

During recovery from Hurricane Sandy’s devastation, delivering fresh food to those in need became the couple’s goal. Taking to the kitchen (powered by a generator in her garage), Kidder created meals for family and friends without electricity or the means to cook for themselves.

Fast forward three years and The Chappy Kitchen was born, delivering gourmet dinners, beach side picnics, and catered feasts throughout Edgartown and Chappaquiddick. Digging into the riches of local farms and waters, The Chappy Kitchen brings ready-to- enjoy meals to your door - from intimate beach picnics (think piled high sandwiches and fresh crisp salads) to large catered events with ahi tuna poke bowls and gazpacho shooters to at-home dinners of whatever your personal palette desires.

This episode focuses on Chappaquiddick’s farm bounty and seaside beauty. An incredible sunset accompanies a traditional clambake by The Chappy Kitchen chefs Michael Verrastro and Ryan Webster. Served alfresco style, plates are heaping with lobsters, roasted fingerling potatoes, grilled veggies, steamers, and gorgeous lump crab cakes.

Chefs Michael Verrastro and Ryan Webster

Recipes

Crab Cakes

2/3 cup breadcrumbs 
2 tablespoons finely minced green onion
2 tablespoons of mayo
1 teaspoon of lemon juice
1 teaspoon of Dijon mustard
1/2 teaspoon of old bay
1/2 teaspoon of Worcestershire
1/8 teaspoons kosher salt
1/8 teaspoon red pepper 
1 large egg (lightly beaten)
8 oz of crab meat 
1 tablespoon of olive oil

* Mix in a large bowl, form into crab cakes, then refrigerate.

Pepper Marmalade

24 oz minced red onions
3 fl oz olive oil
12 roasted, peeled / seeded cut into brunoise
6 oz finely chopped capers
1/2 oz minced chives
Salt 
Pepper

* 1. Sweat the onions until translucent, cool to room temperature.
* 2. Combine the onions, peppers, capers, and chives. Season with salt and pepper
* 3. Lay small dollop onto the top of crab cake before serving