As Colin Coyle begins his first season with us as Executive Chef of Dunes, we sat down to chat with him about his career and his experience on the island.
Answer: My dad was an Executive Chef at a country club in Florida. I started working in his kitchen when I was 12 years old. I worked for him for many years and then I branched out on my own at a number of other Golf Clubs. Prior to coming to the Winnetu Oceanside Resort on Martha’s Vineyard, I was working at the Red Cat Kitchen in Edgartown. I’m now the Executive Chef at The Dunes restaurant at the Winnetu.
Answer: I love the freedom to explore new menu ideas. Mark and Gwenn Snider (the owners) have created a wonderful property here that feels homey but at the same time, is sophisticated. I’m looking forward to creating dishes that fit that vibe.
Answer: I love going to the local farms here on the Vineyard – Morning Glory Farm, North Tabor Farm, and all the others. I really enjoy selecting all my own produce, grown by the great people here, and creating dishes with the fresh ingredients.
Answer: I really like going to the Peaked Hills’ Trails, South Beach in Katama, and Great Rock.
Answer: Well, this week I’ve been eating a lot of grilled lemon truffle chicken and gnocchi.
Answer: Well, I can share this one with you…
Puree a whole lemon (peel and all) with rosemary, garlic, and olive oil. Marinate a boneless chicken breast in this puree overnight. Grill the chicken, sautee garlic, shallots, rosemary, parsley, and thyme. Add the grilled chicken, some white wine, chicken broth, and butter. Also add gnocchi, salt and pepper.
Answer: I’m working on a charred quail dish with figs, brussels sprouts, and applewood smoked bacon – together with a citrus relish.