Lisa Wilson is one of the most beloved crew members here are Bartlett’s. Originally from Texas, Lisa and her husband moved to Nantucket three years ago after her husband accepted a teaching position on the island. Instead of buying a house, they...
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I love that butter boards are trending. Been making them for years, inspired by Joshua McFadden, author of Six Seasons Cookbook…one of my favorites! Always start with a good, high quality butter and Kerrygold is at the top of my list. Adding a...
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To say that we are passionate about food and great ingredients at Bartlett’s is an understatement. We are always thinking of or talking about what we made…what we will make…who made what…where we were…you get the picture. As the...
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We are thrilled to welcome Gordie Auchterlonie to our team as our new Assistant Market Manager! A Massachusetts native, Gordie comes to us with almost four decades of expertise in the grocery business, most recently based outside Boston with...
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It’s not unusual for my husband to look at the salad that I’m making for dinner and ask if we’re having company. My version of a dinner salad is enough for a dinner party. As the nightly temperatures begin to drop, I turn from crunchy, quenching...
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A fall favorite you’ll reach for over and over, and our first pairing that we are debuting on Thursday for our Wines & Rinds wine and cheese tasting from 3:30-5pm- If you’ve been around this wine & cheese space for a bit, you’re no...
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There’s just so many bougie bottles & pairings & tastings; while those are all well and good in their own right, I also like to think of wines & cheeses as sort of kitchen staples. That’s not to say I pop the nice stuff and set...
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If you assumed that many us that work here are pretty obsessed with food and cooking, you’d be right. Whether it’s what we did with this week’s tomatoes, or a new combination that we can’t get enough of, there’s...
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“Though my family has a (well known!) tradition of Kale Soup, I’ll take a good Caldo Verde any day. Caldo Verde is made with simple ingredients: potatoes, onions, garlic, kale. Usually made with water as a base, I like to use a vegetable...
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“I’ve been really lucky to have worked with some great bakers, chefs, prep cooks and more in all of the restaurants that I’ve worked in over the years. My culinary education was, quite literally, baptism by fire. I paid...
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If you’ve been out & about in the food scene at all in the past few years, there’s no doubt you’ve noticed a certain appetizer or ~small plate~ popping up on menus around town. Yes indeed, we’re talking Halloumi, the sear-able Cypriot cheese...
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Those who frequent the BOVF cheese department through the summer months may have noticed we were in a bit of a pickle for quite a few weeks this season. For most of July we simply had no soft French cheeses. No Delice, no D’Affinois, no Brie....
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