The Chappy Kitchen

12/25/2025

Beef Wellingtons, dressed for the season ✨
From a Christmas open house in Keene to tables everywhere, these little bites are made for gathering — cozy, celebratory, and always delicious.

10/28/2025

✨ A Symphony in Four Bites ✨

I had these delicious bites on my trip to Peru — each spoon a tiny work of art, bursting with flavor and inspired by the beauty of the Sacred Valley. From the tang of Andean peppers to the silkiness of fresh corn and citrus, every bite told its own story.

Moments like these remind me why I love what I do — celebrating connection, creativity, and the joy of food.

Now back home at The Chappy Kitchen, I’m feeling inspired…
👉 What should we create this season?

10/01/2025

09/29/2025

When a neighbor and dear friend went out of their way to check on my house, I knew exactly how to say thank you… with a Chappy chicken 🐓💛

Their farm-to-table dinner last night was as local (and delicious!) as it gets — smoked chicken, home-grown vegetables 🥕🥒🍅, and homemade applesauce 🍎.

Community, kindness, and good food — that’s what it’s all about here on Chappy. 🌿✨

09/28/2025

We’re excited to be back at Darien Cheese & Fine Foods 🧀✨

Uncle Neil’s Mustard is now available again at this wonderful shop in Darien, CT. (Check them out here: dariencheese.com)

Perfect for all of your entertaining and cooking needs 🎉🍴 — from charcuterie boards 🥖🧀 and cheese pairings, to sandwiches 🥪, seafood 🐟, roasted meats 🍗, and more. Packed fresh by the pound in their containers, it’s ready for every occasion.

Stop in and stock up 🛒 so you’re set for all your fall gatherings and holiday entertaining. 🍂🥂

09/17/2025

✨ Love these kinds of reach outs! ✨

A woman received Uncle Neil’s Mustard as a gift this summer, and now she says she can’t live without it. ❤️🥄 She reached out asking where she could find more in Boston — and I sent her straight to Siena Farms 🌻

Hearing how much people enjoy this family recipe always makes my day. Keep sharing your favorite ways to use it — from sandwiches to chicken nugget dipping, we love them all!

09/10/2025

🐓✨ A Day with the Ladies in New Hampshire ✨🥚

The girls have been busy at the farm, strutting their stuff in the coop, catching the sunlight just right, and turning out the most beautiful eggs. From warm brown shells to that one magical green gem, each egg feels like a little treasure.

There’s something grounding about gathering fresh eggs, hearing the gentle clucks, and being reminded of the simple gifts these ladies give us every day. 🐔🌾

From coop to kitchen, this is farm-to-table living at its very best.

09/09/2025

🙌While playing around with Scallop Crudo recipe testing at Mom’s house tonight, I turned the rest of the black seabass into something cozy and delicious.

Seabass in Mustard-Caper Leek Sauce — made with leftover corn, basil, and tomato salad, all brought together in a mustard, white wine, caper, and leek sauce.

On the side, Morning Glory Farm zucchini sticks—roasted until tender and finished with a sprinkle of Parmesan Reggiano. A perfect late-summer plate, straight from the garden and sea. 🌿🐟🍅

GoodFoodToYou

09/08/2025

✨ Back up at the farm in New Hampshire for a couple of nights, cooking on the oven I first learned on — a 1960s Magic Chef that still works like a charm. ✨

Absolutely loved bringing Martha’s Vineyard ingredients home, where it all began, and inviting my mother over to the house tonight for a nice dinner. A full circle moment, cooking again where it all started.

Pan-seared Black Sea Bass and Scallops with a Mustard Shallot Sauce, served over Morning Glory Farm Zucchini. Fresh, simple, and from the heart. 💛

09/02/2025

✨ A sweet surprise in Fairfield, Connecticut! At The Beehive, my goddaughter Elizabeth and her boyfriend James walked in and spotted Cooking on the Vineyard by Julia Blanter — and flipped right to page 204, where The Chappy Kitchen is featured! 🙌

Clearly, Elizabeth is proud of me, and my son Burke couldn’t resist showing me off with his comment too. Fun to see the cookbook pop up in another bookstore and know people all over the country are discovering Martha’s Vineyard’s artisan cooks, stories, and recipes come to life.

08/29/2025

✨ Successful drop-off today! Uncle Neil’s Mustard made its way to Siena Farms at the Boston Public Market 🌿🧡 Always so special to see their beautiful farm share boxes in action.

Made it to both locations — downtown and the South End — before catching the freight boat 🚢 … almost home!

08/29/2025

🚢 Crossing with a purpose! On today’s Steamship Authority ride, I was delivering Uncle Neil’s Mustard to our friends at Siena Farms on Waltham Street in Boston. (If you haven’t looked them up yet, they’re an incredible family farm bringing the best of New England produce into the city 🌱).

As I always do, I got in my laps—3 miles, port to port—when I bumped into Alex Powers on deck. She asked if I had a copy of The Martha’s Vineyard Cookbook by Julia Blanter, which I was so honored to be published in earlier this year. Alex wanted to bring it to her friends up in Maine as the perfect hostess gift.

Luckily, I had one with me! 📖 And to make it even sweeter, I was able to send her off with both a copy of the cookbook and a jar of Uncle Neil’s Mustard I had been photographing during the crossing. A true Vineyard-to-Maine connection, with mustard and memories sailing right across the Sound. 🌊💛