Roots, Rocks, Reggae with Bully Boy Distillers

It was an incredible night of Root Vegetables, Drinks on the Rocks and Reggae Music on a Monday night 30 Miles out to sea in December.

There was eating, there was dancing, there was drinking and there was one heck of a mix of Nantucketers.

How this happened:

1. The 100 Mile Makers Team decides they want to do a night that gives us all inspiration for eating seasonally.

2. Then they realized eating seasonally in December involves a lot of root vegetables which may not exactly be the excuse to get out of the house people are looking for

3. So they decide they might need some music because who doesn't love a dance party

4. And if there's dancing there might need to be a little booze

5. And if there is food, dancing and drinks then we need some help

6. So in comes Atlas Restaurant for the space, Bully Boy Distillers for the booze, the Nantucket Coastal Conservancy for the extra hands, Leah Mojer with the inspired menu and Tracy Daily for the cocktail-ready tasting cups.

7. And lastly, throw in about 50 locals looking to cause some trouble on a Monday night where trouble comes in the form of eating seasonally and drinking locally.

The Roots...

The Rocks...

The Reggae...

How it all went down:

We had the producers.

Maine Grains in the Gougeres

All about the Bully Boy on the rocks

Tracy Daily's tasting cups in motion

The goods from John Kuspa and Lazy Man Gardens

 

We had the food.

Beet Tartare

Kielbasa and Kraut

Turnip and Carrot Soup

We had the people to make it all happen.

Chef and Menu Mastermind Leah Mojer picking out the best of the best from Lazy Man Gardens

Andre Miller dishing it up in style...

Sunny, Doug and Rick (aka Nantucket Midwife, Doctor and Board of Selectman) from the Nantucket Coastal Conservancy who really made this a community effort! The Coastal Conservancy were our integral backup staff jumping in wherever we needed them from passing apps, taste-testing the drinks or rounding up dirty glasses. Thank you, Thank You, Thank You....

When you're good, you're good. Gabrielle Gould from Atlas Restaurant lining up the first round.

And then we had the aftermath.

When an hors d'ouevre becomes an official side dish: Maple Roasted Turnips with Mustard Cream and Chorizo for every Potluck over the Holidays thanks to Leah Mojer's inspiration.

Find out more about turnips and Leah's soup recipe here.

THE 100 MILE MAKERS

Maine Grains
Grey Barn and Farm
Bully Boy Distillers
Lazy Man Gardens
Real Pickles
Bartlett Farm
Moors End Farm
Raye's Mustard
Lark Fine Foods
Tracy Daily