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All photos by Dena Porter

Click here to see the Vineyard Gazette coverage of the art opening, or the December 30 print edition for

"Artistic Partnership Is a Dynamic Duo of Creativity" or online December 29.


News from Greg

    To VIP Members: To let you know, I had a wonderful Christmas with my two nieces Sarah and Emma, and my brother Rich and his wife Erin. I took them out for hot chocolate.

    I got a lot of nice things for Christmas including an electronic dartboard, video game, wallet, shirts, binoculars and candy.

    I watched the Times Square ball drop on New Year's eve. I stayed up til 2:00 am. It was a wonderful New Year's 2023. I did this painting at the day program.

Happy New Year!

Times Square, New York by Greg

McCaull’s Jerk Chicken

1 Package of chicken thighs (bone in) or breasts (about 1 1⁄2 pounds)


Jerk seasoning (Ida bought this from LeRoux in Vineyard Haven) 3 scallions, sliced
3 garlic cloves, minced
2 tsp cinnamon
1 onion, sliced
2 tsp salt
1 Scotch bonnet pepper, seeds removed and chopped
2 tsp nutmeg
1⁄3 cup vegetable oil
2 tsp allspice
1 tsp fresh ginger, minced


  1. Prepare the marinade

  2. Add chicken to a large bowl with the marinade. Mix together very well and then place in a large ziploc bag in the fridge for 9 - 20 hours.

  3. The next day, put 2-4 Tbsp of veg oil in a large pan and heat. Place the chicken in the pan, bone side down, for 2 minutes. Flip to skin side for another 1 - 1 1⁄2 minutes to caramelize the skin side.

  4. Add the marinade to your slow cooker, then lay the chicken, bone side down, on top of the marinade.

  5. Cook on high for 2 hours until chicken is at least 165° internal temperature (don't worry - you can’t overcook the chicken, it will become more tender the more you cook it)



  • VIP

Debbi is a native of Winchester, MA. She and her husband Stanley have been connected to Martha’s Vineyard since the early 1990’s. At that time, they owned land on Nantucket, but were re-directed to consider opportunities on the Vineyard. Debbi and Stanley have now lived on the island full-time for the past decade and enjoy involvement in a variety of island-based organizations. Stanley serves as president of the island’s Big Brother, Big Sister organization, as well as treasurer for the Menemsha Water Company and Vineyard Preservation Trust while Debbi is a board member for the Chilmark Pre-School in addition to VIP.

During a five-year stint living in Washington, DC, Stanley worked with Special Olympics, which led to ongoing family support of that organization and its mission. In recent years, Debbi and Stanley have regularly attended the Special Olympics Winter Games; VIP-ers will remember their slideshow presentation of the most recent Games in Dubai.

Debbi’s career focused on special education in several schools in Massachusetts, along with a stint in Virginia. Eventually she became principal of Chandler Elementary School in Duxbury, MA, a position from which she retired in 2009. Debbi and Stanley’s son Ben is a friend of VIP, having given memorable DJ contributions to our last several community dances. Ben has resided in Edgartown for the last several years and is employed as assistant manager at the Boneyard. Daughter Linzy recently welcomed a daughter (Debbi and Stanley’s first grandchild) and resides elsewhere in Massachusetts.

Debbi joined VIP’s board five years ago through a connection with Mary Beth and Allison at Chilmark Chocolates, from where she also volunteered. Presently she serves as clerk of the board and participates in group activities when her schedule allows. Debbi enjoys supporting the VIP community through its range of activities and events.

  • VIP

Updated: Aug 7, 2020

McCaull grew up in Syracuse, NY. He first visited Martha’s Vineyard around aged 4, and especially recalls spending time on Philbin Beach in Aquinnah as a highlight of his stays. At that time, his father was the chef at the Beach Plum Inn and lived on the Vineyard for the entire summer season.

McCaull has lived on the Vineyard mostly full-time for the last 10 years or so, in a small house adjacent to his father and stepmother. He enjoys occasional visits back to his home region of New York State. While growing up in Syracuse, a frequent local vacation destination for McCaull, his mother and additional family members was New York’s Thousand Islands region, where the family had a home. McCaull fondly describes this region as “not similar to the Vineyard” with minimal cars and an emphasis on relaxed social time in cottages or on boats.

McCaull enjoyed early exposure to the food industry and best practices thanks to his father’s ongoing career, which sparked an interest in following in his father’s footsteps. McCaull landed a job at a Vineyard hotel in 2007 and eventually was in line for consideration to be the executive chef’s apprentice.

During the summer of 2008, McCaull experienced a severe moped accident on the Vineyard. He endured a lengthy rehabilitation process and defied doctor’s predicted odds of survival. He humbly admits that his recovery process continues in the present day. Those who helped him on the Vineyard, in addition to his family, included staff members at Vineyard Pilates & Bodywork. As well, McCaull’s role as a team member at Chilmark Chocolates proved to be a valuable segment of his island life and introduced him to the VIP community.

McCaull aspires to re-join the restaurant industry with a focus on preparation and execution of meals. He proudly shared his current efforts to review and prepare for ServiSafe certification, a food and beverage safety training and certificate program administered by the U.S. National Restaurant Association which is “recognized by more federal, state, and local jurisdictions than any other food safety certification” according to their website.

McCaull is enjoying his present opportunity to give back to the VIP community through his ongoing cooking demonstrations online, currently scheduled for every other week. Check out the latest VIP email blast or VIP’s Facebook page for the most updated information on when he will next be online.

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