The saying “Don’t bring sand to the beach” couldn’t be truer in Martha’s Vineyard. Hitting any beach—State, South, Menemsha, the Inkwell or any other—is enough to fill you up and turn you out. However, that saying doesn’t mention libation and some special victuals to put you over the edge.

Because you will be spending the lion’s share of your time on the beach, packing for it in Martha’s Vineyard is a process that must be planned for ahead of time. Thank you to the early morning riser, palate sophisticate and Vineyard patron, Sylvia, we packed up what would be some delicious gourmet premade foods from Black Sheep (@BlackSheepMV) and Rosewater (@RosewaterMV), both in Edgartown, stellar wines and a thermos of Sylvia’s on-point margaritas.

Once settled on the beach I went in on wonderfully seasoned chicken salad with toasted almonds and carrots, tender red bliss potato salad, roasted beet salad with farro and spinach and, my obsession, the “white salad.” I was so obsessed I called Rosewater to thank chef/owner Tina Miller and ask the specifics. She said simply, “It is what you see.” It was a white bean salad with shaved celery, radish and cauliflower, baby arugula and easy vinaigrette of cider vinegar, Dijon mustard, olive oil, salt and pepper. It rocked my world, Tina!

That day was just the first day on the beach. The pending days would hold bold sandwiches, lobster, oysters and decadent Beluga caviar, too. I am certainly stepping my game up next time I head to the beach. And what are you bringing?