Events

Located on the island of Nantucket, this boutique experience of world class wines and award winning food will forever change you. Over the past 21 years, the Nantucket Wine & Food Festival has become one of the most celebrated wine and food events in the country.  

MUST BE 21 OR OLDER TO PURCHASE TICKETS TO ALL NWF EVENTS.   VALID ID REQUIRED FOR ENTRY

Bluegrass Brunch

Code Price Date Time Location  
CUL-01
$60.00
5/18/18
10:00am - 1:00pm
Culinary Village
Jetties Beach
Nantucket, MA 02584
Buy Tickets

Kick back and enjoy Bluegrass and Seagrass. Live Bluegrass Music overlooking the Seagrass and Sand Dunes of Jetties Beach… Join us for this delicious kick-off to your full day of NWF events and activities. Enjoy some bubbles from G.H. Mumm, an Aperol Spritz or a famous Tito’s Handmade Vodka Bloody Mary as you taste the amazing dishes that our chefs have in store for you. Shrimp and grits, farm fresh eggs, sausage and some fine chef entertainment on the grill. This will be a hearty meal to start your NWF Marathon Friday!

Featured Chefs:

  • Will Gilson, Puritan & Co
  • Geoff Lazlo
  • Mary Dumont & Robert Gonzalez, Cultivar
  • Brooke Vosika, Sawkill Creek
  • Michael Scelfo, Alden & Harlow
  • Island Kitchen

 

Will Gilson, Chef/Owner, Puritan & Co.

Will Gilson’s farm-to-table cooking is rooted in his work at The Herb Lyceum at Gilson’s, the restaurant on his family’s farm in Groton, MA. Gilson was 17 when he began cooking there, and the experience served as inspiration for his current restaurant, Puritan & Company–a refined yet rustic neighborhood eatery in Cambridge’s Inman Square featuring farmers’ market fare. Gilson began making a name for himself in the Boston area in 2007, when he opened the Garden at the Cellar in Cambridge. He left in 2011 to launch a series of successful restaurant ventures, including Eat at Adrian’s, Cape Cod.

Geoff Lazlo, Executive Chef,

Geoff’s approach as a chef is heavily influenced by his close relationships with farmers and community-minded spirit. A third-generation backyard farmer, Geoff began cultivating a garden in his own sandbox as a child, then as a student at the Culinary Institute of America - establishing its first organic garden - and currently at Mill Street, as Chef caring for his multiple plots of herbs and vegetables in the nearby Greenwich Community Gardens. Moving back to Connecticut allowed Geoff to pursue the second half of his culinary career – building his own community and establishing his own restaurant. As Executive Chef of LeFarm and The Whelk in Westport, he began laying the groundwork to open his own restaurant in Connecticut. Geoff met Bill King, owner of Back 40 Farm Group at the perfect time; Bill was searching for a great chef and Geoff was looking for a partner. Their shared values of seasonality and community quickly led to the vision that became Mill Street. 

Robert Gonzalez, Executive Pastry Chef, Cultivar

Driven to create desserts that are as unique and visually stunning as they are delicious, Chef Robert Gonzalez’s confections are designed to capture the hearts and imagination of every guest. Gonzalez studied to be a pastry chef at Miami Culinary Institute and upon graduation was selected as an intern at Tuyo Restaurant, where he worked his way up to Head Pastry Chef under mentors Chef Norman Van Aken, Pastry Chef Max Santiago and Chef Victor Santos. In 2015, Gonzalez made his Boston debut at the esteemed Bistro du Midi working alongside Executive Chef Robert Sisca, during which time he was recognized as an Eater Young Guns Semi-Finalist. At Cultivar, Gonzalez’s pastry department features an in-house bread program and selection of rotating, produce-driven desserts to complement Chef Dumont’s menu.

Michael Scelfo, Chef/Owner, Alden & Harlow / Waypoint

Chef Michael Scelfo’s career path was never linear. Twists, turns and travels in between brought him to this moment.  His second restaurant project, Waypoint signals a natural next step along his culinary journey. The menu reflects his forward-thinking approach to coastally-inspired fare - marrying his time spent along the Atlantic and Pacific shores. At his award-winning Alden & Harlow, he extended the concept of the domestic kitchen table into his first owned and operated restaurant. In the iconic Casablanca restaurant space in Cambridge, Alden & Harlow pays homage to its chef’s roots by making each ingredient shine, ultimately cooking from the heart. In September 2016, Conde Nast Traveler named Alden & Harlow one of the Best Restaurants in the World. In 2016, the James Beard Foundation honored him as a semifinalist for Best Chef Northeast. In 2016, Boston Magazine honored Alden & Harlow with Best Restaurant: General Excellence. Scelfo’s fans are on board for the next stage of the journey.  In The New York Times, writer Jason Tesauro said Waypoint is vibrant enough for a happy hour pop-in, yet intimate enough for after-dark canoodling over caviar and cocktails. Boston Magazine awarded Waypoint three-stars.

Mary Dumont, Chef/Owner , Cultivar

Mary has worked under the tutelage of culinary talents including Traci Des Jardins (Jardiniere), Laurent Manrique (Campton Place), and Daniel Patterson (Elizabeth Daniel) in San Francisco, and Paul Kahan (Blackbird) in Chicago. In 2005, Mary returned to her native New Hampshire to open The Dunaway in Portsmouth where she was honored by Food & Wine magazine as a “Best New Chef” in 2006 – the first chef from New Hampshire to ever win this distinction. In 2016 Dumont opened Cultivar.

Brooke Vosika, Consulting Chef, Sawkill Creek

Brooke Vosika, owner of Sawkill Creek in Woodstock, NY, is the former Executive Chef of the Four Seasons Hotel Boston. He was one of the most tenured chefs, spending a record 32 years with The Four Seasons Hotels and Resorts. Chef Vosika started his career at their property in Washington D.C. He then went on to Chicago, Seattle, Atlanta, and then New York all before Boston.  Vosika oversaw the Boston hotel’s food and beverage outlets including the bustling Bristol Lounge, heralded as “Boston’s living room,” as well as banquet functions and In-Room Dining. Collectively, these outlets were serving well over half a million guests annually. Vosika’s career has brought him around the world and delivered awards from the prestigious Bocuse d"Or, James Beard Foundation, Improper Bostonian Magazine and Boston Magazine. He is now a consulting chef in the Berkshires, Hudson Valley, New England and an avid art and wine collector. He enjoys developing new culinary concepts with fresh ideas.