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.  


Bouchard Père et Fils Wine Dinner

Code Price Date Time Location  
7:00pm - 11:00pm
Private Home

Address will be provided to ticket holders in early May

Sold Out!

Bouchard Père et Fils, Burgundy - Philippe Prost, Winemaker & Technical Director

Porto and TRADE, Boston - Jody Adams, Chef & Owner

Founded in 1731, Maison Bouchard Père & Fils is one of Burgundy’s oldest wine merchant houses. Philippe Prost, winemaker for over 25 years, will guide the dinner as host, and share the winery’s traditions and innovations that contribute to creating their distinctively unique wines that awaken the senses and inspire culinary creations.

Jody Adams, James Beard Award Winner, Chef and Co-owner of TRADE and Porto restaurants in Boston will delight guests with a creative menu celebrating fresh and local products. 


Wines for the dinner include:

Henriot Brut Champagne Millésimé 2006 

Bouchard Pere & Fils 

                2010 Les Champs-Gains, Puligny-Montrachet Premier Cru

                2011Corton-Charlemagne Grand Cru

                2011 Beaune Greves Vignes de L'Enfant Jesus

                2005 Caillerets Ancienne Cuvee Carnot, Volnay Premier Cru

                2003 Le Corton Grand Cru

Philippe Prost , Winemaker & Technical Director, Bouchard Père & Fils

Born in Burgundy, France in 1956, the amiable Philippe Prost joined Bouchard Père & Fils in 1978 following an extensive education in Chemistry. He began his career at the winery with a focus in laboratory analysis and in 1989  was given the responsibility of purchasing and receiving of the grapes and wines for Bouchard Père & Fils.

In 1992 Mr. Prost assumed control of all winemaking responsibilities and has held the title of technical director ever since. In that time he has mentored many young winemakers one of whom warrants special note; Mr.Didier Seguier of celebrated Chablis producer, William Fèvre. Mr. Prost is passionate about painting, drawing, photography and of course winemaking and is considered one of Burgundy's most artistic and talented winemakers.

Jody Adams, Chef and Owner, Porto & TRADE

A James Beard award-winner, Chef and Co-Owner of TRADE and Porto, Jody Adams has been praised for her creativity, support of local farmers, continuous charitable work, and business acumen by local and national publications from The Boston Globe and Boston Business Journal to Gourmet, Food & Wine and The New York Times. She was a contestant on the second season of Top Chef Masters, BRAVO TV’s popular culinary competition, where she prevailed through cooking challenges like off-site wedding wars, preparing a meal for a Lisa Simpson, and feeding the cast and crew of the television show Modern Family, before finally meeting her nemesis in the form of a frozen goat leg. In November 2012, Jody was inducted into the Massachusetts Hospitality Hall of Fame.

Jody’s commitment to supporting local farms and purveyors extends beyond her restaurants’ doors.  In 2008, she launched an internal educational program, Guerilla Grilling, designed to connect her staff (both front and back of the house) to the farmers and artisan producers that supply the restaurant.  As a team, Rialto’s Guerilla Grillers have visited local vegetable farms, cheese producers, an oyster farm and even a chocolate factory.

Jody is actively involved in organizations that support child’s advocacy and hunger relief both domestically and internationally. She is committed to supporting The Greater Boston Food Bank, Share Our Strength and Partners in Health. In October 2010 Jody was presented with the Humanitarian of the Year award by Share Our Strength.

Jody’s culinary career began after graduating with a degree in Anthropology from Brown University. She began as a line cook at Seasons restaurant in the famed Bostonian Hotel under chef Lydia Shire in 1983. Three years later, she helped open Hamersley’s Bistro with Gordon Hamersley as his sous chef.  In 1990, she took the executive chef position at Michela’s in Cambridge. While at Michela’s, Jody developed her reputation for carefully-researched regional menus that combined New England ingredients with Italian culinary traditions. And, in 1993, Food & Wine Magazine named Jody “one of America’s ten best new chefs.” In September 1994, Jody opened Rialto. Four months after the new restaurant’s opening, The Boston Globe awarded Rialto four stars, the newspaper’s highest rating, proclaiming that, “eating Jody Adams’ food at the stunning new Rialto is like stepping into a winter greenhouse just at the moment a spectacular hothouse orchid bursts into bloom, filling the senses.” The public quickly took notice, with awards and press accolades streaming in over the years. In 1997, Jody received the James Beard Foundation award for The Perrier-Jouet Best Chef Award: Northeast.

In 2012, Jody opened TRADE, where she serves as executive chef. TRADE was named one of The Boston Globe’s best new restaurants in Greater Boston in 2012 and was nominated for one of Bon Appetit magazine 50 best new restaurants. In July 2016, Jody opened her latest venture Porto alongside partners Sean Griffing and Eric Papachristos which was recently named one of the top 25 New Restaurants in Boston by Boston Magazine.

Jody Adams has also published a cookbook, In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant (Harper Collins Publishers; January 2002). She co-wrote the book with her husband, Ken Rivard.