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
Get Your Grill On - NanTEXAS
2:00pm - 6:00pm
Nantucket, MA 02584
If you forgot your cowboy boots, you can find some here! Make this your LAST STOP before you head to the boat. Grab a Tito's Cocktail - handmade with love from TEXAS. Mingle with our favorite BBQ Chefs from Texas and around the country! Live band from Austin, Chef entertainment on the Grill, spirited cocktails and a last glass of Rosé.. savor the last moments of the 2018 Festival and plan to do it all again next year!!
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.
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.
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.
Tiffani Faison, Chef and Owner, Sweet Cheeks Q / Tiger Mama
Chef Tiffani Faison began as a line cook for celebrity chef Todd English. She soon was given the opportunity to travel and cook side-by-side with Chef Todd English, and was then hand-selected by Chef Daniel Boulud to open his first West Coast venture, the Wynn Hotel.
In 2006 Tiffani was cast on the first season of Bravo’s “Top Chef” and placed as the runner-up. After the frenzy of “Top Chef”, Tiffani went to work for Gabriel Frasca and Amanda Lydon on Nantucket to get back to the roots of cooking. She was then tapped by former mentor Todd English to become the Executive Chef of a 400-room boutique hotel and restaurant in post-Katrina New Orleans. Following New Orleans, Tiffani was asked to work privately for two known actors, earning her praise and recognition from Hollywood’s A-List. In 2010 Tiffani became Executive Chef at Rocca Kitchen & Bar in Boston, and then in fall 2011, she opened the much-anticipated Sweet Cheeks, a Southern-Style Barbecue restaurant in Boston’s Fenway neighborhood. The restaurant is the first restaurant that Tiffani has had full creative vision for and draws inspiration from her love of barbecue and extensive travels in the South. Chef Faison's second restaurant, Tiger Mama, opened in 2015 and quickly became a Boston favorite.
Jose Enrique, Chef, 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.
Carolyn Johnson, Chef, 80 Thoreau & Mooncusser Fish House
For two decades, Carolyn left her mark on Boston’s culinary scene. From rocking wood grills at Stan Frankenthaler’s Asian-inspired Salamander, to time at Icarus, Chris Douglass’ former New American restaurant, Carolyn honed her knowledge and expertise. Before joining partners Ian Calhoun and Vincent Vela to open 80 Thoreau, Carolyn was Chef de Cuisine at the highly praised Rialto Restaurant. Over seven-years under Chef Jody Adams, Carolyn worked closely on Rialto’s 2007 re-conception. 80 Thoreau, a progressive New American restaurant in historic Concord, Massachusetts, earned a three star review from The Boston Globe as well Boston magazine’s “Best New Restaurant, West of Boston.” Carolyn earned recognition as Food & Wine “People’s Choice” finalist for three consecutive years. Carolyn is committed to preparing locally sourced cuisine showcasing creative, seasonal dishes that embellish New England ingredients and traditions with French technique. She brings this level of dedication to Mooncusser Fish House. The menu highlights locally sourced fish, alongside sustainable alternatives. When not in the kitchen, Carolyn is active in Chefs Collaborative. She has been involved with Women Chefs and Restaurateurs, Share Our Strength and the Greater Boston Food Bank. In her free time, she enjoys traveling, hiking, and home brewing with her husband.
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.