How the Nantucket-based chefs entertain a crowd
Joy and Greg Margolis, co-founders of the Nantucket Culinary, a culinary educational community hub in the center of the island’s cobblestone downtown, are at the forefront of island cuisine. Their luxurious dinner parties feature seaside views, farm-to-table produce, and locally-sourced cocktail ingredients.
Joy's advice for novice dinner party hosts: “Start early and don't try to do anything complicated that you haven't done before. Stick to your tried-and-true and whatever you can make in advance—do. Most cold sides actually improve after a day or two in the fridge.”
Here, the duo shares an inside look at how they entertain guests during the warmer months.