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
Culinary Village - Saturday, All Access
10:00am - 5:00pm
Nantucket, MA 02584
The All-Access Culinary Tent Pass gives you admission to Bluegrass Brunch and the Culinary Tent on Friday. For a one-time fee, you can come and go as you please all day long!
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. Emcee will be Celebrity Chef, Linkie Marais.
Culinary Demonstrations include:
- Lydia Shire & Alex Pineda of Scampo
- Matt Jennings of Townsman
- Jose Enrique of Jose Enrique, San Juan
- Colin Lynch, Bar Mezzana
- John Tesar of Knife, Dallas
Lydia Shire, Chef and Owner, Scampo
Born in Brookline, Massachusetts Chef Shire had three children with former husband Tom Shire. She waited tables at the famous Pall Mall jazz club, but cooking and baking were her passion. In 1971, Lydia baked a butter cream cake and took it on an interview at Maison Robert, Boston, and got a job as “kitchen grunt”. Lydia wanted a spot on the hot line with the boys, took a leave of absence, hocked her wedding ring, and went to London to register at Le Cordon Bleu. Back in Boston she worked up to head chef of Maison Robert. She also worked at Harvest, Copley Plaza Café, Parker House and as Executive Sous Chef at Seasons at the Bostonian Hotel with Jasper White, eventually becoming Executive Chef. In Los Angeles she became first female chef of Four Seasons Beverly Hills. There Great Chefs Television first taped her for their Great Chefs of the West series. Back to Boston she opened Biba which closed after September 11, 2001. It reopened as Excelsior Restaurant and owners hired Shire as Executive Chef. She left in 2005 to open and run Scampo. in 2013, Restaurant News inducted her into their Fine Dining Hall of Fame.
Matt Jennings, Executive Chef and Owner, Townsman
With four James Beard Foundation Award nominations for Best Chef: Northeast, four Cochon 555 wins, and a spot on Food & Wine's "40 Under 40 Big Thinkers In America" list, chef Matt Jennings is recognized nationally for his bold, lusty cooking and dedication to New England locality through artisan and seasonal ingredients. After a decade of success with his restaurant Farmstead in Providence, Matt returned to his native city of Boston in February 2015 to open Townsman, a New England brasserie that pays homage to his deep roots in the area, showcasing his commitment to locality and love of the Northeast. Townsman was named one of Esquire Magazine's Best New Restaurants in America; USA Today named it one of the 10 Best New Restaurants in the country; and Food & Wine included Townsman in their list of ten Restaurants of The Year. In October 2017, Matt released his debut cookbook: Homegrown: Cooking From My New England Roots (Artisan Books).
John Tesar, Executive Chef and Partner, Knife Dallas
John Tesar has made Knife Dallas a sophisticated destination for in-house dry-aged steaks sourced from nearby Texas farms. Tesar’s career in fine dining stems from his upbringing in Manhattan and the Hamptons. Classically trained at Paris’s La Varenne Ecole de Cuisine, Tesar worked at Westhampton’s Club Pierre for six years, ultimately purchasing it. He furthered his craft at iconic NYC restaurants before joining Rick Moonen in Las Vegas at RM Seafood. Dallas drew Tesar to Rosewood Mansion on Turtle Creek as executive chef, rapidly garnering two five-star reviews. He later opened Spoon Bar & Kitchen gaining immediate recognition by Condé Nast Traveler, Bon Appétit, and Esquire. Knife earned recognition from Eater National’s “Most Anticipated Openings,” Esquire’s “Best New Restaurants,” Zagat’s “Hottest New Restaurants,” Maxim’s “America’s Best Steakhouse Specialties,” D Magazine’s “Best Steakhouse in Dallas” 2015 and 2016, Gayot’s “Top 10 Best Steakhouses” 2017, and a feature on Esquire Network’s “Restaurant Revolution”. A four-time James Beard “Best Southwest Chef” semifinalist, two-time contestant on Bravo’s “Top Chef,” and winner of Food Network’s “Extreme Chef,” Tesar’s national media presence includes appearances on “The Today Show”, “The Early Show”, The New York Times, Food & Wine, New York Magazine, and more.
Jose Enrique, Chef & Owner, Jose Enrique
Chef Jose Enrique, born in Santurce, Puerto Rico, graduated from the Culinary Institute of America in New York in 1998. He worked in New York, Florida and Louisiana before returning to his homeland. In 2007, he opened his first restaurant Jose Enrique at La Placita de Santurce. The menu incorporates natural and organic products, focusing on fresh Puerto Rican produce, allowing climate and ingredients to direct the menu. One year after opening, CondeNast Traveler magazine included Jose Enrique in their list of 105 best new restaurants. Jose Enrique was chosen as a Semifinalist for the 2013 and 2014 James Beard Foundation award in the category of "Best Chef South", the first Puerto Rican chef. In 2013, Jose Enrique was featured in the 25th Anniversary edition of Food & Wine’s Best New Chefs. His was one of the ten "Best New Chefs" across the U.S. again the first time in a Puerto Rican received this honor. In 2015 and 2016, Jose Enrique was a James Beard Foundation semifinalits and finalist, the first time ever that a Puerto Rican received this recognition. In December 2016, Jose Enrique opened the beach club by JE in the S. Regis in Rio Grande, Puerto Rico.
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.
Amie Smith , Pastry Chef & Owner, AMIE Bakery
Amie Smith has always loved baking and watching both friends and family enjoy her creations. Maybe it’s because of her lifelong obsession with Julia Child, or maybe it’s because she grew up elbow-deep in her father’s stockpots of batter. Either way, after more than two decades of working as a corporate writer in Manhattan and a teacher at Northeastern University, this pastry chef at heart couldn’t ignore the call any longer.
After completing the professional pastry program at the Institute of Culinary Education in New York City, Amie set out on a mission to share her love for authentic, scratch-baked pastries and cakes. In 2014 she opened AMIE Bakery in Osterville, MA, which has been awarded Best Bakery each consecutive year since opening. Her favorite desserts from childhood are often the inspiration for what’s featured in the bakery cases. Along with traditional pastries, cakes, and cookies, AMIE serves savory items for breakfast as well as homemade soups and sandwiches.
With the bakery’s popularity, Amie is now entering the next phase of the journey. In 2018, AMIE Bakery is building a second location on Main Street in Osterville where she and her team will be able to further expand its offerings.
The bakery was also featured on WVCB-TV’s “Chronicle” and articles have appeared in several publications such as Cape Cod LIFE, Cape Code Home, Cape Cod Magazine, Edible Cape Cod, and The Cape Cod Times.
Whether she’s baking for others, or showing people how to bake their own treats, Amie’s at her best when she’s in the kitchen, right back where it all began.
Robert Fagan, Sous Chef, Bar Boulud at Mandarin Oriental, Boston
Dedicated to the culinary arts, Robert Fagan has established himself as a distinguished member of Bar Boulud, Boston. In his current role as Sous Chef, Fagan is responsible for efficiently managing the daily operations of the kitchen and works to ensure all quality standards are not only met but surpassed.
Launching his professional career as a Sauté Cook and Lead Expeditor with Simpatico Jamestown in Jamestown, RI, Fagan was responsible for creating daily menu specials and the efficient completion of all plated presentations. He was also a key contributor in the restaurant’s recognition of Newport Life Magazine’s Best Al Fresco Dining in Newport County. In 2011, Fagan joined the culinary team at Mandarin Oriental, Boston where he was responsible for the preparation and plating for three distinct dining environments; Asana, M Bar & Lounge and the Spa Café. Fagan was later promoted to Chef Tournant as part of the successful opening team at Bar Boulud in 2014.
A graduate of Johnson & Wales University, Fagan has earned degrees in both: Associate of Science, Culinary Arts and Bachelor of Science, Culinary Arts and Food Service Management.
Colin Lynch, Chef & Partner, Bar Mezzana
A lifelong New Englander, Colin grew up in Newburyport, Massachusetts and received his Bachelor’s Degree in Professional Studies at the Culinary Institute of America before settling in Boston. During his time at the CIA, he completed an internship at Chef Barbara Lynch’s flagship restaurant No. 9 Park and returned to work with Barbara following his graduation. He was on the team there as Chef Barbara Lynch received her James Beard Award for “Best Chef Northeast” in 2003. Colin was then promoted to the role of Chef de Cuisine at No. 9 Park starting in 2004. During this time, as Chef Barbara Lynch expanded to the South End with B&G Oysters and The Butcher Shop, Colin helped her develop menus and the teams.
In 2007, he took on the expanded role of Executive Chef for the Gruppo, where he was responsible for the Gruppo’s entire Back of House operations, including menu development, training, quality control, and supervision of all the Gruppo’s restaurants’ Chef de Cuisines. This role included planning the Gruppo’s new Fort Point restaurants in the FP3 development, Drink, Sportello, and Menton. While leading the opening of Menton, Colin’s efforts resulted in Menton achieving Boston’s first Relais & Chateaux designation, being nominated by the James Beard Foundation for “Best New Restaurant” in 2011, being named by Esquire as one of the best new restaurants in the country, and receiving The Boston Globe's first four-star review from food editor, Devra First.
In June 2016, Colin opened a restaurant of his own with wife Heather Lynch and former Gruppo colleague Jefferson Macklin. Bar Mezzana, located in Boston's South End, has received rave reviews from local press and guests who praise the inspired crudo, handmade pastas, and warm hospitality.
Linkie Marais, Lifestyle Expert and Chef,
Beauty queen, award-winning baker and grill master make Linkie Marais more than your average chef. With a love for exploring, cooking and the outdoors, her “will to grill” stems from her unique blend of South African and Southern roots. Born in Evander, in northeastern South Africa, Linkie was raised in the kitchen, helping her mother prepare daily meals. Without abundant fresh ingredients, she inherited her mother’s creativity, to create fresh and original meals. Immigrating to the U.S. in 1999, Linkie and her family settled in Tupelo, Mississippi where she began piping cakes for a local catering company. Upon obtaining a degree in Culinary Arts and a minor in Food Arts from Mississippi University for Women, Linkie's career took off as she held various pastry and executive chef positions in Oxford, Mississippi before making the move to Massachusetts’ acclaimed Montilio’s Bakery. After discovering her love for grilling during a Big Green Egg® competition, Linkie’s passion took her career in a new direction. Her meat-filled and resourceful South African culinary upbringing has had a tremendous impact on her cooking flair, Linkie is considered the best among the few females who have mastered the art of grilling.