CUISINE
Preserving Family Traditions
Quitsa Kitchen & Catering - A Passion for Creating Exceptional Food
By Susan McGunagle, Photography by Charlie Utz
In 2002, The New York Times ran a story about a destination culinary course in the historic town of Arcidosso, Italy. Theresa Manning, having just completed her master’s degree in public administration, read the article and on a whim asked her friend Kendra to travel with her to Tuscany for the once-in-a-lifetime experience. The trip was booked.
Upon arriving in Italy, they found themselves waking up under the Tuscan sun to fresh pastries and coffee in the small kitchen of a stone-built medieval home. The advertised culinary program began with that evening’s menu written on a chalkboard. “There was one small refrigerator, so meals were naturally prepared with fresh seasonal ingredients.” Theresa recalls. During the day the culinary students travelled to the surrounding towns to taste the local cuisine and wine, returning each afternoon to cook together. “Italy was one of the best experiences!” Theresa says. “We learned how to make fresh pasta, manicotti shells, and vegetable or meat lasagnas. Our instructor bought his wine in barrels, and each meal was paired with a carafe of Brunello served in tiny juice glasses.”
The culinary course left a lasting impression and planted a seed for how Theresa would one day combine her love for cooking and a career. All too soon, it was time to leave the village of Arcidosso with its cobblestone streets and panoramic views of Tuscany.
Upon returning to Martha’s Vineyard, Theresa and Kendra shared their memories and recipes from Italy with their friends by beginning a tradition of weekly dinner parties. Theresa smiles broadly as she recalls the dinners and good times shared during the long winter months on the island. “We would cook all day and have our friends over. There would be an abundance of food. Friends would then invite friends and soon people began asking us to cook for their events. That is how Kendra and I started our catering business; Quitsa Cuisine!”
For 18 years, Theresa Manning held the regularity of what she refers to as “a real job” working in the non-profit sector on Martha’s Vineyard, while finding joy in offering exceptional catering services for events large and small on the Island.
“It was always risky to say I can do this – and only this!” she says while we sit and chat over a cup of coffee and steaming popovers fresh out of the oven, smothered in butter and jam. Having now reached the one year anniversary of the grand opening of Quitsa Kitchen in Vineyard Haven, Theresa attributes her courage to go out on a limb and the foundation for her inspiration to her mother. Sharing an album of photos, her mother’s recipes and family mementos, Theresa speaks lovingly about growing up the youngest of six children and watching her mother cook for the large family. “My mother taught me the importance of color on a plate; there was always a sprig of parsley or something green. I always joke now that the food I make is family style, and our family to-go meals in the cold case feature many of her recipes. She made every family meal a great event, and while raising us to be community-minded, the family meal was where we came back together every day. My mother made cooking a reason to bring people together. She made abundant meals that were delicious!”
Theresa pauses our conversation to greet customers by name, hug friends or to ask local students stopping in before dance class how their day was. She balances the flow of conversation with checking on preparations in the kitchen for that evening’s catering order in the choreographed ease of one who has arrived where they are meant to be.
The interior design of Quitsa Kitchen was curated by Scott Mullin, of Studio Scott Mullin, whose signature style recently created a speakeasy feel for The Attic in Vineyard Haven. Scott’s gift for listening to his clients and creating a vibe is evident in the cushioned window seats, statement wallpaper, and flow of seating for guests.
Today, guests gather at the long community table gracing the center of the room and sunlight shines through the windows.
Each morning, Quitsa Kitchen’s main baker William Rissi, fills the pastry case with delicious treats. Amy Miller established ther bakery’s foundation using recipes she and Theresa developed together at Back Alley’s in the 90s. “I am obsessed with making our gluten-free cookies and scones just as big as the others!” shares Theresa. From the delicious selection of cookies, scones, muffins and popovers to the irresistible treats like the gorgeous cream cheese danish topped with fresh berries, Amy Miller’s talents shine! Theresa’s offerings of both bakery treats and meal options for her customers with food sensitivities include options for Alpha-gal; the generously portioned chicken-enchiladas and oversized chicken ricotta meatballs with homemade pasta sauce are both Alpha-gal friendly and delicious!
These are just a sampling of the family to-go meals available daily. They all come in an oven-safe containers with cooking instructions, and the portion sizes easily satisfy a family of four.
One of my favorite offerings is the Roasted Chicken Tagine, slow cooked to perfection with warm spices, the tender chicken is paired with roasted vegetables, topped with preserved lemon and a signature parsley garnish. The Chicken Tagine is also Alpha-Gal friendly. Quitsa frequently offers Alpha-Gal sensitive chicken and vegetarian options, such as their chicken fried rice. However their enchiladas and chicken meatballs contain dairy.
There is a lifetime of inspiration behind Quitsa Kitchen, and the recipes made with love span generations, cultures and continents. There is a feeling of community and family in this space and the spirit of that welcomes friends, family, Islanders and tourists alike to gather and enjoy home-cooked quality food.
We all wish for that moment when our job and our passion collide and we arrive at where we are meant to be. Theresa Manning has arrived and we are the lucky ones that can now gather daily at Quitsa Kitchen to enjoy her extraordinary offerings.
Quitsa Kitchen 455 State Road, Vineyard Haven, Phone: 508.338.7787, Email: shop@quitsacuisine.com Order and Take-Out Online or by Phone Web: Quitsakitchen.com
Chicken Ricotta Meatballs
4-6 Servings
Ingredients:
2 lbs. Ground Chicken
1 cup Panko
1 cup Grated Parm
2 eggs
½ cup ricotta + 3 tbls.
3 tbls. fresh chopped Parsley
½ cup finally chopped Yellow Onion
4 Cloves minced Garlic
2 tbls. Worcestershire Sauce
1 tsp. salt
½ tsp. pepper
Method:
1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare aromatics. Finely chop the yellow onion and parsley. Mince the garlic.
3.Mix wet ingredients. In a large bowl, whisk together the eggs, ricotta (½ cup plus 3 tablespoons), and Worcestershire sauce until smooth.
4. Season. Stir in the salt, pepper, chopped parsley, onion, and garlic.
5. Add binders. Mix in the panko and grated Parmesan until evenly combined.
6. Add the chicken. Gently fold in the ground chicken until just combined. Do not overmix.
7. Rest the mixture. Let the mixture rest for 5–10 minutes to allow the panko to absorb moisture.
8. Form meatballs. Scoop and roll into 1½–2 inch balls and place on the prepared baking sheet, spacing them slightly apart.
9. Bake. for 15 minutes and flip to brown on both sides and bake another 5-10 min, or until cooked through and lightly golden. Internal temperature should reach 165°F (74°C).
10. Serve hot as-is, with sauce, or over pasta.