My contribution was a Local American Chop Suey made with local ground beef and an all local tomato, pepper, onion and garlic sauce.
Before hand we had free Tomahawk oysters from the local aquaculture enterprise of the Aquinnah Wampanoags. Wine was provided by our local Chicama Vineyards and I enjoyed a Chenin Blanc and a Summer Island Red. There was also a big block of what we used to call “store cheese” here in
Recipe for Local American Chop Suey
From the Farm Institute
1lb ground beef
From Whipporwill Farm
1 onion chopped
1 red pepper chopped
1 yellow pepper chopped
From my garden
6 cloves garlic
3 cups elbow macaroni
1 cup Classico Fire Roasted Tomato Garlic Sauce
By the Sea salt à Chilmark
Brown the ground beef. Set aside. Make a sauce from peeled seeded tomatoes, onions, peppers, garlic, herbs and the one cup prepared sauce. Season with Salt by the Sea to taste.
Prepare macaroni and drain well. Combine all the ingredients. Warm in a 350 degree oven for 20 minutes before serving.