Lure: A Delicious New Reason To Head To Martha's Vineyard

Former Four Seasons, Boston Chef Ed Gannon to Act as Both Chef and Co-General Manager Along with his Wife, Michelle

This spring, The Winnetu Inn & Resort Owners Mark and Gwen Snider will introduce Lure restaurant, the Vineyard's newest destination for fresh, native coastal cuisine. At the helm will be Ed Gannon, former Executive Chef of The Four Seasons Hotel, Boston. Lure will officially open its doors April 17th.

Newly renovated with a prime oceanfront view, Lure will feature a casually elegant dining room for all occasions. In addition, visitors will enjoy the laid-back friendliness of Lure's lounge with its raw bar menu and specialty cocktails. Lure is certain to attract everyone on Martha's Vineyard -both visitors and locals alike!

THE EXECUTIVE CHEF AND GENERAL MANAGER/S
Ed will flex his hospitality acumen by acting as both chef and co-general manager, along with his wife Michelle, from Boston's The Catered Affair.

During his decade-long tenure at The Four Seasons Hotel, Boston, Ed won national and local accolades for his proficiency as both a chef and skilled manager. He is the only chef in New England to have single handedly achieved two Mobil 5-Diamond awards: one for The Four Seasons Hotel, Boston, and the other for Maine's prestigious White Barn Inn. Michelle, prior to taking a top management position at Boston's award-wining The Catered Affair, also worked with The Four Seasons for over 7 years.

According to The Winnetu Inn and Resort owner Mark Snider, "Together, Ed and Michelle clearly bring a wealth of top experience, energy, and talent to the Vineyard--it's a slam dunk."

THE MENU AND THE CONCEPT
Lure's menu will feature what Ed describes as "coastal cuisine," showcasing native seafood in combinations that bring out the fresh, pure flavors of the food. "It's not an essentially complicated preparation, just carefully thought-out to bring out the unique nature of the local seafood," he says.

Lure's menu will include: Peekytoe Crabmeat Salad with Avocado Mousse and Chilled Gazpacho Broth; and a Roasted Katama Bay Lobster with Creamed Corn Polenta, Smoky Peppers and Pancetta. Desserts will give a creative twist to New England favorites such as the Indian Pudding Brulee and sophisticated classics like a Warm Chocolate Tart with Crhme Fraiche Ice Cream. Special attention will be given to the childrens menu for the vacationing families. Lure will be open for dinner weekends only through Memorial Day and seven nights a week throughout the Summer 2004.

Lure's bar area, features a striking view of the Atlantic, with lounge-style seating for about 15 guests. It will boast a full bar with creative cocktails, a fresh raw bar served tableside and a light dining menu. Ed and Michelle have carefully constructed an approachable wine list with an eye to seafood pairings. The wine program focuses on American vintners.

THE LOOK AND FEEL
"Our intention is to create an environment at Lure that will be attractive to everyone--vacationing couples, families, summer residents and honeymooners alike," says Michelle Gannon. Lure is being designed to change with the seasons. In the summer months, the restaurant will feel open and airy, but will be configured to feel warm and cozy when the weather is cooler. A shaded palette of tans and blues, with simple bamboo flooring will contribute to the room's ability to be accommodating to stylists for private events.

Lure's dining room will have about 80 seats, with the capability to accommodate 145 guests for a wedding or other private functions. The private dining room, Sandpiper, has a classic library setting with a working fireplace, built-in bookshelves and full panel French doors. Sandpiper will seat up to 30 people.

THE WINNETU INN & RESORT / MATTAKESETT PROPERTIES
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