Wild Beach Plum Cordial foraged and made on Martha's Vineyard

Foraging for Rose Hips on Martha's Vineyard, plus a recipe for an amazing Rose Hip Spread from The Martha's Vineyard Cookbook.

Blueberry Pie cupcakes by Sweet E's at the annual Tisbury Street Fair on Martha's Vineyard Island.

Savory yet sweet fried dough sticks from Back Door Donuts on Martha's Vineyard.

Beautiful Black Sea Bass, caught on Martha's Vineyard and grilled using Steven Raichlen's book, Barbecue Bible.

Lobstering on Swan's Island, Maine with an Island native.

Fresh grilled calamari served it with a asian BBQ sauce and crunchy slaw that we caught in Edgartown harbor on Martha's Vineyard Island.

Japanese Knotweed Muffins! Easily substituted for Rhubarb! Who knew that foraging for an invasive species could be so tasty?!

Giordano's take-out Pizza and classic New England Fried Clams, a Vineyard institution!

Wood-Oven Roasted Meatballs al Forno from Coppa Restaurant in Boston. Juicy & tender, subtle spicy heat, & a touch of natural sweetness. Meatballs you wish your grandmother made.

Barbecued Spare Ribs with Bourbon Sauce from Steven Raichlen's book "Barbecue Bible".

Amazing Eggs Benedict at Chef Mary Dumont's restaurant Harvest in Cambridge, MA.

Lamb Burger Crustini with Cucumber and a Tzatziki Orb made with a Molecular Gastronomy Kit!

Boxberry Ice Cream, better known as Wintergreen. Foraged on Martha's Vineyard. This makes for one fabulous Ice Cream Sandwich!

Amazing Beignets dusted in powdered sugar and Chicory Coffee from Café Du Monde, New Orleans.

Homemade sauerkraut is amazing and even better as Chocolate Sauerkraut Cupcakes! It sounds crazy but they are moist and delicious!

"Sweet Meat", aka the common slipper shell, on the Island of Martha's Vineyard.

Rich & delicious Vietnamese Beef Noodle Soup (Pho Bo), recipe from The Egg Roll Lady of Martha's Vineyard.

Dan Dan Noodles with a Spicy Peanut Sauce at Myers + Chang in Boston's South End

Oven Roasted Chestnuts with Chicory, Stilton and Red Pears.

Delicious and stunning Lamb Burger at The Little House Café on Martha's Vineyard Island.

Buck Eyes have big peanut flavor, and the chunks of walnut add a nice bit of crunch.

Christmas in a Can. Have you wondered about those prepackaged holiday classics like Plum Pudding, Fruit Cake and Spotted Dick.

Amazing Glazed Pig Tails at Cook & Brown Public House in Providence, RI.

Delicious and Simple Oyster Soup from "Vittles for the Captain, a Cape Cod Cook Book" published in 1941. Tastes of warm buttery milk, and bright, fresh oysters.

Andrew Zimmern ate Sea Cicadas in Thailand, here on Martha's Vineyard we call them Mole Crabs. We don't usually eat them but if Andrew can do it, so can we!

Pork Katsudon was one of the things I ate almost daily while in Japan. Salty, crunchy, rich and satisfying.

"Potted Shrimp" from the Vincent Price cookbook "A Treasury of Great Recipes", a recipe he received from Boris Karloff!

Poutine from DuckFat Restaurant in Portland, ME. The fries are actually fried in duck fat!!!

Amazing Dorado Ceviche at Calypso Caribbean Style Grill in Rincon, Puerto Rico.