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.
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Culinary Tent - Friday
10:00am - 5:00pm
Nantucket, MA 02584
It’s all about food and fun - come have a taste of the Culinary Tent! Step inside a culinary oasis for a day of celebrity chef cooking demos, food samples, libations, shopping and live entertainment by the City Winery Marching Band. Have a first taste of Santa Margherita Rosé, a Tito’s Handmade Vodka cocktail and a glass of Whispering Angel as you browse local and regional vendors and enjoy the culinary talent.
Guest chefs take the stage with cooking demonstrations featuring their favorite recipes.
Culinary Demonstrations include:
- Elizabeth Falkner 10.30 am
- Jeremy Sewall 11:30am
- Katherine Clapner 12.30 pm
- Brian Mercury 1:30pm
- Gabriel Kruether 2.30pm
- Karen Akunowicz 3:30pm
Elizabeth Falkner, Chef/Author/Artist,
Falkner is a multiple award-winning chef, worked her way up and owned restaurants in San Francisco, California for over twenty years before moving to New York in 2012. She and has been a James Beard Foundation Award nominee (2005) and relentlessly continues to cook for many charity events and Food and Wine Festivals all over the world.
Cooking competitions have been a favorite “sport” for Chef Falkner and she has competed in multiple culinary competitions including Food Network’s “Next Iron Chef, Redemption,” “Iron Chef America” and “Next Iron Chef, Super Chefs,” in which she was a finalist and runner-up. She has been a three-time competitor on “Food Network Challenge,” as well as a contestant on Bravo’s “Top Chef Masters.” In addition to competing, Falkner also has acted as judge on several episodes on the Top Chef series on Bravo network and on Cooking Channel and Food Network, Canada.
Karen Akunowicz, Executive Chef/Partner, Myers+Chang
Karen Akunowicz is a 2015, 2016 James Beard Nominee for Best Chef Northeast. She competed on Season 13 of Bravo TV’s Top Chef-California. Executive Chef/Partner at Myers+Chang in Boston, MA, she co-authored the Myers+Chang at Home Cookbook (Houghton Mifflin 2017) and was called one of the “ 21 Badass Women Changing the Food Word” by Marie Claire Magazine. A New Jersey native, Karen graduated from UMass Amherst and moved to Boston. Drawn to the heat, pressure and hustle of the kitchen she enrolled at the Cambridge School of Culinary Arts. She worked for Chef Michael Schlow and Christopher Myers at Via Matta in Boston’s Back Bay and helped to open the eclectic Beehive restaurant. She moved to Modena, Italy, found a red bicycle, inspiration and renewed passion for preparing even the simplest of food. She staged at a small osteria and finally became Chef at L’Avion blu Enoteca. On return to the States, Karen worked for Chef Ana Sortun as her Sous Chef at Oleana restaurant in Cambridge. A twist of fate landed her at UTEC Lowell, where she created the Fresh Roots Culinary Program. She is married to her sweetheart LJ, who is an awesome vegetarian.
Jeremy Sewall, Chef and Partner, Row 34, Island Creek Oyster Bar, Les Sablons
Although born in New York, Jeremy Sewall, has the heart of a New Englander. He began at White Barn Inn, Maine, then worked for Albert Roux in London and Amsterdam, then at L’Espalier, Boston. While Executive Chef of Lark Creek Inn, Larkspur, CA he was nominated Rising Star Chef by the James Beard Foundation. Back in the Northeast he was opening Executive Chef at Great Bay restaurant (now Island Creek Oyster Bar). Lineage opened with wife Lisa was recognized by Bon Appetit, Food & Wine, Boston Magazine, and awarded three-stars by The Boston Globe. After collaborating at Eastern Standard Kitchen & Drinks with owner Garrett Harker they brought Island Creek Oyster Bar to Boston with founder Skip Bennett. The trio later opened Row 34 followed by Row 34 Portsmouth, NH, and a Island Creek Oyster Bar, Burlington, MA. Jeremy opened Les Sablons in 2017. Jeremy’s New England Kitchen: Fresh Takes on Seasonal Recipes with Erin Byers Murray was nominated by James Beard. Jeremy co-authored Oysters: A Celebration in the Raw, with Marion Swaybill. Dedicated to the diversity of New England seafood and passion of the people who bring it to us, for Chef Jeremy Sewall, it’s in his blood.
Katherine Clapner, Chef & Co-owner, Dude, Sweet Chocolate
Katherine Clapner, with twenty years as pastry chef, is visionary of the Dude, Sweet Chocolate concept, as well as co-founder, co-owner, and Chef. With an associate’s degree in baking and pastry from the Culinary Institute of America, NY, Katherine headed overseas. First stop was the Savoy, London, then Windsor Court Hotel, Hotel Splendido and Hotel Cipriani under the Orient Express umbrella. Once stateside, she worked under Charlie Trotter and Kevin Graham. She trained and held Pastry Chef positions at Charlie Trotter's, Stephan Pyles, Hilton Hotel Convention Center and Central Market. She consulted with Wholesome Sweeteners, Southwest Vegetarian, P.F. Chang’s, Texas Honey Bee Guild and Rocky Mountain High Brands. Dessert Professional Magazine named Katherine in Top 10 Chefs for 2012, she was featured on Chuck’s Eat the Street and “Beat Bobby Flay.” She was spokesperson and featured chef for Wusthof Knives in 2013 and 2016. Clapner collaborated with Jim Beam, Breckenridge Distillery, Laphroig, Yaupon Tea, Rahr Brewery, Pork Council, Fungus Amongus Mushroom Co., World’s Craziest Funerals, The Flaming Lips, and Valrhona. With four stores in Dallas/Fort Worth, and a full production kitchen, Clapner is usually found in surrounded by an apothecaries’ treasure trove of plants, animals, brain molds, and plastic unicorns.
Brian Mercury, Executive Pastry Chef, Oak + Rowan
As executive pastry chef for the opening team of Caswell Restaurant Group’s third restaurant Oak + Rowan, Brian Mercury’s pastry program focuses on “seasonal ingredients, locality, and redefining the modern New England table.” His notable contributions include house made ice creams and sorbets in unconventional flavors, as well as an in-house bread and butter program. He was executive pastry chef for Himmel Hospitality’s Harvest, where he garnered local and national recognition including Food & Wine “People’s Choice Best New Pastry Chef, East Region 2013,” Boston Magazine “Boston’s Best Pastry Chef 2014,” and Improper Bostonian “Boston’s Best Desserts 2013.”From Rochester, NY, Brian developed a sweet tooth helping his grandmother make cookies and desserts. His father suggested a culinary education, and he received his Associates in baking and pastry arts from the Culinary Institute of America, along with a Bachelors in food management from Rochester Institute of Technology. Brian arrived in Boston in 2004 and worked for Peter Davis, Executive Chef of The Charles Hotel, with Executive Pastry Chef Dan Angelopolus and Rialto’s Executive Pastry Chef Susan Abbott.
When not concocting new desserts, Brian enjoys spending as much time as possible with his wife Denise, daughter Mia, and son Mason.
Gabriel Kreuther, Chef/Owner, Gabriel Kreuther
During the first decade of his career, Gabriel created culinary delights at Michelin-starred kitchens throughout Germany, France and Switzerland. Gabriel began at La Caravelle and Restaurant Jean-Georges before becoming Executive Chef of Atelier in the Ritz-Carlton and The Modern. Kreuther was one of Food & Wine’s Best New Chefs and received a James Beard Foundation award for “Best Chef: New York City.” In 2015, Gabriel opened the eponymous restaurant, Gabriel Kreuther, where he combines his classic French training and Alsatian heritage with his love of New York City. Gabriel Kreuther received The AAA 5 Diamond Award, Best New Restaurant of the Year by New York’s Village Voice, 3 Stars from the NY Times and one Michelin Star and was recently named one of the top 10 restaurants in the United States by The Daily Meal and one of “The 9 best new restaurants in The World, 2016” by Robb Report. In 2016, Kreuther teamed up with Gabriel Kreuther pastry chef Marc Aumont to open Kreuther Handcrafted Chocolate next door. Kreuther serves on the Bocuse d’Or Culinary International Council coaching the U.S. team towards their 2015 silver medal, and mentored the 2017 U.S. team during their gold medal world championship win.
Kevin Williamson, Chef/Owner, Ranch 616
In 1998 Kevin Williamson opened Ranch 616, a South Texas-style icehouse reminiscent of his many years hunting and fishing in South Texas and the Gulf of Mexico. It was at these ice houses where Williamson was served his finest meals, inspiring him to create a spot similar for local Austinites. At Ranch 616, Williamson combines the flavors of the Gulf Coast with the spices of the border towns of Texas.
Ranch 616 and Chef Williamson have won numerous awards, from his sugar cure rub to his legendary fried oysters voted Southern Living Magazine’s “Best in the South” for three consecutive years.
Matt Drummond, Executive Chef, Loco Taqueria & Oyster Bar
Growing up in Williamstown, Massachusetts, Drummond fell in love with the culinary arts at an early age. He immersed himself in kitchen culture at restaurants ranging from a Greek-Italian pizzeria to a French-style B&B and a classic American bistro. From age 13 to 17, he worked from dishwasher to food prep to busser, line cook and finally Junior Sous Chef before taking his passion for cooking to the hallowed kitchens of Johnson & Wales University.
Not content simply hitting the books, Drummond worked catering and restaurant service at Dunkin’ Donuts Center, Providence. From high-volume to fine dining, he spent two summers in Williamstown, the first American-born chef allowed in the kitchen of German Master Chef Swen Boehm at Yasmin’s Restaurant in The Orchards Hotel. With degrees in Culinary Arts and Food Service Management, Drummond followed his dream of living in Boston. He became Sous Chef and eventually Chef de Cuisine at The Colonnade Hotel. In Summer of 2013, Drummond joined Grafton Group as Executive Chef of Temple Bar, where he gave the menu at the beloved Porter Square institution his own classic-New-England-meets-contemporary-Europe twist. In 2015 Drummond headed to Southie to head the kitchen at Loco Taqueria & Oyster Bar.
Matthew Weingarten, Chef and Culinary Director, Dig Inn
A self-proclaimed lover of the natural world, Matthew Weingarten’s infatuation with food is all-encompassing. An affinity developed in college—with wild bread starters and old-world botanicals—has developed into an intrinsic set of sustainable culinary practices. Matt combines a background in fine dining—at restaurants like Savoy—with large scale experience at Sodexo to bring a new level of culinary excellence to the quick service space.
As National Board Chair for Chefs Collaborative, Author of Preserving Wild Foods, and a member of The Institute of Culinary Education’s national curriculum advisory board, Matthew’s work centralizes on making sustainable practices second-nature for next generation cooks. He also enjoys a good pickle, and eating with his hands.
Dan Bazzinotti, Executive Chef, Terra
Dan Bazzinotti is one of New England’s most creative and innovative young culinary talents. Currently Chef de Cuisine at Terra, Eataly Boston's grill-centric restaurant, which opened April 2017, he grew up North of Boston in Lawrence, MA. Dan developed an interest in cooking, at a young age as his family members all competed for praise by having the best meatballs, calzones, lasagna or cookies at the party (Grandma’s are always the best though). Chef Bazzinotti earned his Bachelor’s degree from Johnson and Wales University. During this time he interned with Brennan’s Restaurant in New Orleans, LA. Bazzinotti then helped open Lydia Shire’s Scampo Restaurant in the Liberty Hotel. There Dan observed and learned the arts of butchering, charcuterie, and pasta making. After two years at Scampo, he opened Bergamot Restaurant in Somerville with mentor Chef Keith Pooler. After five and a half years of running Bergamot, in 2015 he opened their sister restaurant BISq as Executive Chef. At the helm of Terra, the beautiful wood fired grill, Chef Bazzinotti shares his passion for food and cooking with each guest and employee.
Rebecca Moesinger, Chef and Owner, 45 Surfside Bakery & Cafe
Award-winning Boston pastry chef and entrepreneur Rebecca Moesinger established a successful fine European bakery on the south shore before moving on to pursue her dream of opening a café on the beautiful island of Nantucket. Rebecca was the founder of Konditor Meister, a nationally recognized bakery, winner of Best of Boston and Best of The Knot. Rebecca has prepared cakes for many well-known people such as TV host, Kathie Lee Gifford and presented the "best wedding cake across America" on the Today Show. Rebecca continues to craft beautiful wedding cakes and pastries at 45 Surfside Bakery & Cafe on Nantucket. Her vision is for families to stop by on the bike path on the way to Surfside beach and grab a bite to eat. 45 Surfside offers an array of soups, salads and sandwiches as well as beer and wine.
Sam de Los Santos, Executive Chef, Eataly
Chef Sam de Los Santos developed a passion for food at a young age. Surrounded by influential home cooks in his family, he was inspired to pursue a professional career as a chef. Chef Sam attended culinary school at a community college in Modesto, California. After graduating, he moved to Las Vegas where he worked at Postrio Restaurant, inside the Venetian Hotel. His time at Postrio gave him valuable exposure to the fundamentals of cooking while simultaneously handling high volumes. Over a year later, Chef Sam moved to Chicago and landed a position at Spiaggia Restaurant in 2007. While working under Tony Mantuano and Sarah Grueneberg, one of his most memorable takeaway lessons was that the most important ingredient in Italian cuisine is the one you leave out. During his five years as a sous chef at Spiaggia, his love for Italian food and culture grew. He went on to travel around Italy, learned more about the country and its cuisine, and then opened Chicago restaurants with nationally-acclaimed restaurant group, Hogsalt Hospitality. In 2014, Chef Sam joined the Eataly family and was made Executive Chef of Eataly Chicago’s Baffo Ristorante. He became a vital member of the Eataly team and helped to open Eataly Downtown, Eataly Boston, and Eataly LA. He is now a Chef de Cuisine at Eataly Boston and is instrumental to the menu creation, daily operations and successful execution of three of the store’s restaurants.