We hope these recipes inspire you to recreate the flavors and memories of this special event. Thank you for being part of the Island Flavors Unleashed experience—we can’t wait to see you again soon!
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Chef Jon Ashton’s love for cooking began at age eight, learning timeless recipes and kitchen wisdom at his grandmother’s side in Liverpool, England. By sixteen, he knew his future lay in the culinary arts. After graduating from a Frenchinspired culinary school, Jon embarked on a global journey that shaped his unique culinary perspective. From the vibrant markets of Southeast Asia to the rich traditions of European kitchens, Jon immersed himself in diverse flavors and techniques, infusing his cooking with a truly international flair.
Guided by the belief that “cooking has the power to inspire anyone,” Jon is passionate about sharing the beauty and accessibility of food with audiences around the world. His culinary approach celebrates bold, global flavors, with a particular love for the aromatic and layered cuisines of Southeast Asia. For Jon, cooking is more than a skill; it’s a universal language of connection, resilience, and joy.
After moving to the United States to pursue his dreams, Jon built a celebrated career that reflects his commitment to spreading love, kindness, gratitude, and laughter through food. As a devoted husband, proud father to Victoria Mei, and Labradoodle Daddy to Eleanor Rigby, Jon cherishes food’s power to bring people together and enrich life’s most meaningful moments.
Available for dynamic live events, brand activations, private gatherings, and speaking engagements, Jon Ashton continues to inspire home cooks everywhere to embrace the joy of cooking and discover the world on their plates.
ISLAND FLAVORS UNLEASHED: CHEF JON ASHTON
OYSTERS THREE WAYS
COTTAGE CITY OYSTERS (PLAIN), OYSTER WITH GINGER PARSLEY SALSA, OYSTER MOTOYAKI
GINGER PARSLEY SALSA
INGREDIENTS
1/2 cup finely chopped
Vidalia or Maui onion
1 tablespoon light soy sauce
1/2 cup rice vinegar
1/2 teaspoon sea salt
DIRECTIONS:
1/4 teaspoon chili garlic sauce
1/4teaspoon chili oil
1/2 teaspoon finely grated ginger
1 tablespoon grapeseed oil
1/2 cup finely chopped parsley leaves
Combine all of the ingredients in a bowl and mix well.
YIELD
1 1/2 cups plus 2 tablespoons
OYSTER MOTOYAKI
PONZU SAUCE
INGREDIENTS
1 orange
1/2 grapefruit
1/2 lemon
1/2 lime
2 cups soy sauce
DIRECTIONS:
3/4 cup mirin
3/4cup rice wine vinegar
1/8 cup sugar
1 tablespoon yuzu juice
Juice half of the orange and half of the grapefruit, lemon, and lime. Combine the juices and set aside.
In a bowl, whisk together the soy sauce, mirin, rice wine vinegar, and sugar until the sugar dissolves. Add the reserved citrus juices and the yuzu juice, stirring gently to combine.
Slice the remaining fruit and add it to the mixture. Cover and refrigerate for 8 hours, or overnight.
The following day, strain through a fine mesh strainer and discard the solids. Reserve the ponzu sauce, setting a small amount aside for plating.
YIELD
About 1½ quarts, roughly 6 cups
OYSTER MOTOYAKI (CONT’D)
MOTOYAKI SAUCE INGREDIENTS
5 egg yolks
1 tablespoon Dijon mustard
1 cup ponzu sauce, divided
2 cloves garlic, crushed
2 teaspoons salt
2 teaspoons sugar
2 teaspoons togarashi
36 ounces grapeseed oil
3 cups Pecorino Romano cheese, shredded
ISLAND FLAVORS UNLEASHED: CHEF JON ASHTON
DIRECTIONS:
In a Blender, combine the egg yolks, Dijon mustard, ÂĽ cup of the ponzu sauce, garlic, salt, sugar, and togarashi. Process until smooth and well blended.
With the processor running, slowly add half of the grapeseed oil, allowing the mixture to emulsify. Add half of the Pecorino Romano along with Âľ cup of the ponzu sauce and process until smooth.
Continue processing while slowly drizzling in the remaining oil until thick and fully emulsified. Add the remaining Pecorino Romano and process until smooth, rich, and creamy.
Prepare the ponzu aĂŻoli before opening the oysters.
TO ASSEMBLE AND COOK
Preheat the oven to 350°F.
Shuck the oysters, or place them in the microwave, covered with a paper towel, and heat in 30-second increments until the shells begin to open.
Remove the oysters and cut the meat free from the shell. Rinse the shells if needed, then return the oyster meat to the cleaned shells.
Spoon a generous amount of the ponzu aĂŻoli over each oyster.
Bake for 5 minutes, then switch to the broiler and cook for 1 to 2 minutes, watching carefully. Light browning at the edges is welcome, encouraged even, but stop short of burning.
ISLAND FLAVORS UNLEASHED:
CHEF JOHN ASHTON & CHEF JUAN MARTINEZ
MANGO, NORI, & MUSTARD SALAD
INGREDIENTS
Salt
Freshly ground black pepper
1lb roasted chicken
1 head Napa cabbage
1 head romaine lettuce
1 head radicchio
1 ripe mango, peeled and diced
1 sheet nori seaweed, finely shredded
1 cup chopped roasted peanuts or cashews
Cilantro sprigs
Lime wedges
Pinch chili flakes or 1 fresno chili, thinly sliced
DIRECTIONS:
VINAIGRETTE
1 egg yolk
2 teaspoons Dijon mustard
1 sheet nori seaweed
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
3 tablespoons peanut oil
Salt
Freshly ground black pepper
1 tablespoon honey
1 tablespoon fresh lime juice
FRIED WONTON STRIPS
Wonton wrappers
Peanut oil for frying
Fill a large bowl with ice water. Quarter the Napa cabbage and remove the core, then slice thinly. Repeat with the radicchio. Halve and slice the romaine. Place all greens in the ice water and chill for 5 minutes. Drain and dry thoroughly in a clean kitchen towel. Refrigerate until crisp.
Place the chilled greens in a large bowl and toss gently with a small amount of vinaigrette. Fold in a little shredded nori and chili.
Just before serving, add the diced mango and toss gently to keep the cubes intact. Arrange the salad on plates. Scatter chopped nuts, cilantro, and a final sprinkle of nori. Serve with lime wedges and crispy wonton strips.
VINAIGRETTE DIRECTIONS
Place all vinaigrette ingredients in a blender and blend until smooth. Taste and adjust seasoning as needed. Refrigerate until ready to use.
Fried wonton strips Directions
Heat peanut oil in a deep pot to 375°F.
Slice wonton wrappers into thin strips. Fry until golden and crisp, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
PILLOWY POTATO GNOCCHI IN A SILKEN WILD MUSHROOM CREAM SAUCE
POTATO GNOCCHI
INGREDIENTS
Potatoes: 2.2lbs cooked potato (floury types like Russet work best)
Flour: 150 G AP flour (all-purpose)
Cornstarch: 100 G cornstarch
DIRECTIONS:
STEP 1: COOK AND PREPARE POTATOES
Bake the potatoes rather than boil them to keep them dry, which results in lighter gnocchi.
Preheat oven to 350°F (175°C).
Wash the potatoes, prick them with a fork, and bake for approximately 1.5 hours until very soft.
Once cooked, split them open and leave them to dry for a few minutes.
While still warm, peel the potatoes and pass them through a potato ricer or food mill onto a clean work surface to ensure a lump-free texture.
STEP 2: FORM THE DOUGH
Create a well in the center of the riced potatoes.
Add the beaten egg, AP flour, cornstarch, salt, pepper, and a pinch of nutmeg to the well.
Gently work all the ingredients together with your hands or a bench scraper untila homogeneous dough forms.
Do not overwork the dough; mix just until combined to prevent the gnocchi from becoming tough and heavy.
Egg: 1 egg beaten
Seasoning: Nutmeg to taste, Salt and Pepper to taste
STEP 3: SHAPE THE GNOCCHI
Divide the dough into smaller, manageable portions.
On a lightly floured surface, roll each portion into a long rope, about 1/2 to 3/4-inch thick.
Use a knife or bench scraper to cut the ropes into 3/4-inch pieces.
Place the shaped gnocchi on a parchment-lined or a tray lightly dusted with semolina or rice flour, ensuring they don’t touch.
STEP 4: COOK AND SERVE
Bring a large pot of salted water to a rolling boil.
Add the gnocchi in batches. They are cooked as soon as they float to the surface, which typically takes 2–4 minutes.
Remove them immediately with a slotted spoon and toss directly into your favorite sauce.
ISLAND FLAVORS UNLEASHED: CHEF CARLOS
MONTOYA
PILLOWY POTATO GNOCCHI IN A SILKEN WILD MUSHROOM CREAM SAUCE (CONT’D)
GNOCCHI STORAGE
You have two main options for storing homemade gnocchi:
REFRIGERATION
Fresh, uncooked gnocchi can be stored in the refrigerator, lightly dusted with rice flour or semolina and covered with a clean towel or plastic wrap, for up to 2 or 3 days. They can becomesticky if held longer than that.
• Cooked gnocchi should be drained, tossed lightly with olive oil to prevent sticking, stored in an airtight container, refrigerated for up to 2 days.
FREEZING (RECOMMENDED FOR LONGER TERM)
Freezing is the best method for long-term storage.
1. Flash Freeze: Place the uncooked, shaped gnocchi on a parchment-lined baking sheet ina single layer, ensuring they are not touching. Freeze for about 1–2 hours, or until solid.
2. Store: Once frozen solid, transfer the gnocchi to an airtight freezer bag or container. They can be stored for up to 2 or 3 months.
3. To Cook: Do not thaw frozen gnocchi. Simply drop them directly into boiling salted water. They may take a minute or two longer to cook than fresh gnocchi.
MUSHROOM CREAM SAUCE
INGREDIENTS
Crimini mushrooms: 1 lb
Shiitake mushrooms: 1 lb
Oyster mushrooms: 1 lb
Thyme leaves chopped:
3 tablespoon
Shallot, minced: 3 tablespoon
Garlic, minced: 1 tablespoon
Parsley, chopped: 3 tablespoon
Grapeseed Oil: 4 fl oz
Butter, cubed and unsalted: 5 tablespoon
Red Wine: 1 cup (use a dry red wine like Cabernet Sauvignon or Pinot Noir)
Broth: 1 cup (beef, chicken, or vegetable broth)
Heavy Cream: 1/2 cup
Seasoning:
Salt and pepper to taste
DIRECTIONS:
Prepare Mushrooms: Remove the stems from the shiitake and crimini mushrooms and cut in quarters. Cut root end of the oyster mushrooms. The oyster mushrooms can be portioned by “peeling down” from top to bottom.
Deglaze with Wine: Increase the heat to medium-high and pour in the red wine. Use a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pan (deglazing). Let the wine simmer and reduce until most of the liquid has evaporated, about 5–10 minutes.
Add Broth and Simmer: Stir in the broth and bring the mixture to a simmer. Let it cook until the liquid has slightly thickened or reduced by about half.
inish with Cream: Reduce the heat to low and stir in the heavy cream. Allow the sauce to warm through and thicken slightly, about 1-2 minutes. Do not boil the sauce once the cream is added. Season and Serve: Remove from heat and taste the sauce. Season with additional salt and pepper as needed. Stir in the fresh parsley right before serving.
Meet Chef Juan Martinez, the executive chef at Harbor View Hotel. Chef Juan is a dedicated professional who has devoted his entire career to the restaurant industry. His journey began when he was just 15 years old, working as a dishwasher in a small restaurant in East Lansing, Michigan, where his older brother was a cook. While his first job may not have been glamorous, he quickly became captivated by the buzz and energy of the kitchen, the excitement of delivering exceptional food promptly, and the instant gratification of happy customers.
After graduating with honors from The Culinary Institute of America in New York, Chef Martinez honed his skills at The Greenbrier Resort as a culinary apprentice. He then went on to work at other prestigious 5-star, 5-diamond resorts such as The Four Seasons in Boston and The Little Nell in Aspen, CO. It was at The Little Nell where he developed a passion for farm-to-table cooking by sourcing ingredients from their own organic farm.
Chef Martinez is classically trained in French cooking and has experience in various culinary styles. He has spent several years cooking Contemporary American cuisine. When asked about what attracted him to Martha’s Vineyard, he cited the opportunity to work with a team that prioritizes providing guests with a superior experience and an atmosphere of excellence. He also loves the peaceful beauty of the island and the availability of local suppliers.
The restaurants at Harbor View Hotel, include Bettini Restaurant, Behind the View, and Roxy Pool Bar, all offering three distinct menus from upscale to casual, contemporary American cuisine. We are thrilled to have Chef Martinez on board, and we are confident that guests will return time and time again to relish each fresh, delectable dish.
ISLAND FLAVORS UNLEASHED: CHEF JUAN MARTINEZ
POACHED RHUBARB OVER CITRUS OLIVE OIL CAKE WITH STRAWBERRY GELATO
HARBOR VIEW OLIVE OIL CAKE
INGREDIENTS
1 cup all-purpose flour
3/4 cup granulated sugar
1/3 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
2 whole eggs
DIRECTIONS:
Preheat oven to 325°F.
5 ounces extra virgin olive oil
1/4 cup milk
1 tablespoon heavy cream
1 tablespoon lemon juice
1 tablespoon orange zest
1 ounce orange juice
Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Set aside.
In a mixer, combine eggs, olive oil, milk, heavy cream, lemon juice, orange zest, and orange juice. Whisk on medium speed until fully combined.
Slowly add the dry ingredients to the wet mixture, mixing on medium speed until incorporated. Do not overmix.
Grease and lightly sugar aluminum tins.
Fill tins three-quarters full and place on a baking sheet.
Bake for approximately 15 minutes. Test with a cake tester or wooden skewer. Remove from oven when the tester comes out clean.
Remove from tins and allow to cool completely.
ISLAND FLAVORS UNLEASHED: CHEF JUAN MARTINEZ
HARBOR VIEW STRAWBERRY GELATO
INGREDIENTS
14 ounces fresh strawberries (about 3 cups), washed, hulled, and quartered 3/4 cup granulated sugar
1 cup whole milk
2 teaspoons lemon juice
1 cup heavy cream
DIRECTIONS:
Wash, hull, and quarter the strawberries.
In a blender, combine strawberries, lemon juice, sugar, and milk. Blend until completely smooth.
