100Mile Makers

supporting local, seasonal, mission-driven makers


Chef Series #3: Scott Osif and the month of March
Mar
18
6:30 PM18:30

Chef Series #3: Scott Osif and the month of March

When: March 18 at the Nantucket Culinary Center

Scott Osif from the Galley Restaurant will create a menu inspired by the season. No small feat as we enter into the dog days of winter and seasonal produce availability. 

Scott has put together a beautiful menu showcasing what's left of the season and what is IN season. 

More to come on Scott and on the menu!

 

The Chef Series

100 Miles Makers is excited to partner with the Nantucket Culinary Center to bring you a Winter Chef Series.

The third Saturday of the month, January through March, we will gather an intimate group on the second floor of the Nantucket Culinary Center to eat, drink and enjoy the creations of local chefs made from local and seasonal ingredients.

For each dinner, 100 Mile Makers has chosen a small producer or a seasonal food as inspiration for our featured chefs to then turn into a beautiful feast.

Treat yourself to a special night out this winter with 100 Miles Makers and help us support our small producers, growers and passionate chefs.

 

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Chef Series: Dinner #2 - Leah Mojer, The Vineyard Farms and Wicked Island
Feb
18
6:30 PM18:30

Chef Series: Dinner #2 - Leah Mojer, The Vineyard Farms and Wicked Island

Dinner #2: Leah Mojer, The Vineyard and Wicked Island Bakery

When: February 18th at the Nantucket Culinary Center

Old World Style meets New World Flavors in our February dinner.

Can't make it to Europe this winter? Well, you can still eat and drink like you did, at least for one night.

Join 100 Mile Makers, Chef Leah Mojer and Wicked Island for an evening of charcuterie, cheese and more.


Leah Mojer's insatiable passion for meat and cheese started in culinary school and has since lead her to stage and run the prestigious charcuterie program at Formaggio Kitchen in Cambridge, MA, and help manage a boutique catering company whose focus was charcuterie using local meats.

Leah spent a year making charcuterie for Bartlett’s Farm and now runs their wine and cheese departments with a huge focus on local, small producers farming and producing responsibly.

France has always felt like her true home (she is French Canadian!) and has always loved and respected the way the french eat and drink with wild abandon, treating food with respect and as the very best gift that mother nature has to offer.

Leah will be pairing this dinner with Old World Style beer and wine produced in the New World. Be ready for big reds, crisp whites and Belgian-Style Ales.

This four-course, family-style meal is the culmination of a food journey with Leah Mojer as our guide. From cozy, snow-covered Vermont Cabins to the winter fields of Provence and Alsace, Leah has created a menu that showcases her love of winter and the unique seasonal goods available.

Our Producers include: Jasper Hill Farm, Myco Terra, Siena Farms, Ghost Island Farm, Mermaid Farm, Morning Glory Farm, Grey Barn Farm, Wicked Island and Community Farm Insitute.

 

 

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Chef Series: Dinner #1 - Andre Miller, Clown Shoes and Taza
Jan
21
6:30 PM18:30

Chef Series: Dinner #1 - Andre Miller, Clown Shoes and Taza

When: January 21, 2017 at the Nantucket Culinary Center

January is a tough month for eating seasonally and for being 30 miles out to sea. We decided that a whole dinner inspired by chocolate could be the perfect antidote to the early winter blues.

THE MENU

Nantucket Oyster

caviar azteca, kale chicharron

 

Bay Scallop Ceviche

beet aguachile, winter citrus

 

Jonah Crab Flauta

celery root, smoked ancho Angelito

 

Green Chorizo Gordita

potato, winter green mole verde, queso fresco

 

Lamb Chuleta

winter squash sikil pak, epazote oil

 

Duck Carnitas

mole poblano, tortilla

 

Nicuatole

cinnamon, maple, sweet ricotta

What IS in season in January?

On the East Coast, we are fairly limited but braised meats and mushrooms as well as shellfish and some brassicas like Kale which produce all through winter.

And chocolate? Is there a season for chocolate?

Well, in a way, yes there is. Most Mexican Cacao has two harvesting times - a main crop and a filler crop. The season for harvesting the main crop is October through February.

So combining a perennial winner such as chocolate with a talented and passionate chef like Andre Miller who has a sneaky soft spot for preparing Mexican dishes means we will be trying things like mole sauce and more.

This dinner will be paired with Clown Shoes Beer, an Ipswich-based brewery and wine chosen by our very own Leah Mojer. 

Clown Shoes Beer will be the beer on tap. It was this description that got us initially:

"Roasted dark malts plus extra chocolate malts plus ancho chile plus cinnamon plus vanilla extract plus a chocolate loving, beer drinking, Clown Shoes wearing, multi-limbed, gorgeous and glorious Mexican wrestler on the label. That’s the recipe for a Chocolate Sombrero!"

And as for who Clown Shoes are and why - Clown Shoes? They say it best themselves: " Clown Shoes has come to mean a lot to me on a lot of levels.  Clowns are questionable but the shoes make me laugh.  They remind me about humility and to find humor in life.  Our mission now is to produce beer without pretension while being free and a little crazy."

TAZA:
Taza makes a Mexican, stone-ground style of chocolate, full of both texture and flavor in addition to being a leader in the ethical sourcing of cacao. Taza works to maintain direct relationship with cacao producers who respect both their workers and the environment.

Andre Miller:
of Straight Wharf Restaurant on Nantucket and Hungry Mother in Boston. Andre hails from the coast of Maine and although quiet, expresses his intense passion for food, community and impeccably sourced ingredients in every dish he prepares.

This four-course, family-style meal will be inspired and influenced both by the Taza story and by the Taza chocolate so come join us for a January treat.

 

The Chef Series
100 Miles Makers is excited to partner with the Nantucket Culinary Center to bring you a Winter Chef Series. 

The third Saturday of the month, January through March, we will gather an intimate group on the second floor of the Nantucket Culinary Center to eat, drink and enjoy the creations of local chefs made from local and seasonal ingredients. 

For each dinner, 100 Mile Makers has chosen a small producer or a seasonal food as inspiration for our featured chefs to then turn into a beautiful feast.

Treat yourself to a special night out this winter with 100 Miles Makers and help us support our small producers, growers and passionate chefs.

 

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Roots, Rocks, Reggae
Dec
12
6:00 PM18:00

Roots, Rocks, Reggae

It's a Tasting! It's a Dance Party....It's ROOTS, ROCKS, REGGAE!!!!
As we move into the colder months, where what's fresh and local is mostly grown underground or found in a root cellar, 100 Mile Makers brings you ROOTS, ROCKS, REGGAE: A cocktail party featuring amazing hors d'ouevres created with root vegetables and root cellar staples, a tasting of spirits on the rocks from a local distiller and reggae music to warm us all up on a chilly winter's night.
As always with our events, we'll be doing our best to source as many of the ingredients as possible from small producers and farmers from within a 100 mile radius of Nantucket. Chef Leah Mojer will be presenting some fun and exciting ways to enjoy the bounty of the winter season (you might even discover your next super-star side dish to bring to Christmas Dinner) and DJ Mossy P will keep the reggae vibes on the turntables into the evening.
Bully Boy Distillery from Boston will be the spirits on the rocks.

"Tis the Season for Root Vegetables so why not come and dance your way into this crazy time of year with 100 Mile Makers!!!

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Supporting local, seasonal, mission-driven food and small producers on Nantucket and beyond since 2016.