Whether cooking in a restaurant kitchen or over an open fire, quality ingredients are everything to a chef. That’s why MarkMaker Chris Fischer takes matters into his own hands, producing everything himself on Beetlebung Farm – the same place he grew up on Martha’s Vineyard.
Although city-living refined his culinary flair – honing his skills in the kitchens of New York’s Babbo and London’s St John Bread and Wine – he’s since returned to the farm where he hosts evening dinners and a supper club. Vegetables are pulled from the same ground where he played as a kid, animals are reared for meat, and fresh fish is purchased from the local fish market which he describes as “the best in the world.” As anybody raised on the island will testify, this is New England cuisine done right.
Fischer’s reputation continues to grow, and by now Beetlebung is a Martha’s Vineyard institution. While famous guests have been known to pass through, dinner on the farm is a laid-back, unpretentious affair with food and wine as its centerpiece.
We spoke to the chef about life on the farm, comfort food and the secret to forging your own path.