Moveable Feast

In Portsmouth, NH, meet chefs David Vargas and Will Myska. Stop at Maine Meat Butcher Shop for organic, grass-fed meat, Big Scott’s Local Grown for heritage corn, and Vernon Family Farm for pasture-raised chicken. Dinner is grilled chicken; corn and fire-roasted pumpkin and apple stew; smoked lamb with root vegetable salsa and mezcal gastrique; and an Italian riff on Mexican street corn salad.

In Boston, a vibrant immigrant community is making a mark on the food scene. Chefs Irene Li and Tamika Francis source fresh cranberries and honey, then visit the Food Project--an organization that grows produce in the city. They also cook a feast of scallion pancakes with cranberry chutney; braised spiced goat with celery root puree; roasted beet salad with herbs, and cranberry-tequila cocktails.

Meet Mark Gaier and Clark Frasier, whose restaurant helped solidify Ogunquit, ME, as a culinary destination. The chefs go out on a lobster boat and pay a visit to a local brewery. Then it’s back home for an intimate feast of chilled lobster salad with tarragon vinaigrette; Maine mahogany clams with dark beer and fermented black beans; Thai-style grilled lobsters; and a wild blueberry tart.

Visit Martha’s Vineyard--a culinary gem with a thriving farming community. Chefs Jan Buhrman and Jessica Harris sample cheeses and tour a shiitake mushroom farm that combines ancient growing techniques with modern sustainable practices. At the Beach Plum Inn, the chefs prepare lamb with lavender and red wine; mushroom consommé with cheesy popovers; winter squash risotto; and a pear tart.

Join chefs Chris Fischer and Daniel Eddy on Martha’s Vineyard for visits to Cottage City Oysters and the legendary Larsen’s Fish Market and to cook up a seafood feast in a custom-made wood-fired oven at North Tabor Farm. On the menu: fluke with brown butter and oysters; a classic green salad with shallot vinaigrette; and potato and fennel gratin with green tomatoes and cilantro.

In Boston, Chef Akunowicz visits One Mighty Mill to source the secret to her award-winning pasta--local, fresh-milled wheat. At Gibbet Hill farm, she and chef Douglass Williams cook farro pappardelle with rabbit, figs, prosciutto and mushrooms; roasted duck with farm vegetables and golden raisin-poppy seed sauce; focaccia garlic bread; and blueberry-concord grape shortcakes with mascarpone cream.

Boston chefs Jamie Bissonnette and David Bazirgan visit Lookout Farm to harvest the Hosui Asian pear. Then it’s off to Boston Smoked Fish to source their famous smoked salmon bacon. Then they head to Bambara for brunch--smoked haddock with green papaya and apple salad; classic potato roesti with salmon bacon, cider-poached eggs, and harissa hollandaise; and an Asian pear and cranberry clafoutis.