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.  


Ovid Wine Dinner - A Poetic Feast

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

Address will be provided to ticket holders in early May

Sold Out!

Ovid, Napa Valley - Austin Peterson, Winemaker

Oak + Rowan, Boston - Justin Shoults, Executive Chef & Brian Mercury, Executive Pastry Chef

Join Ovid Winemaker Austin Peterson for an educational and palette pleasing exploration of the renowned wines of this Prichard Hill Napa Valley estate  Named for the famous Roman poet, Ovid - well known for his work Metamorphoses, this wine was created celebrating the themes of transformation and change.  Known for its highly limited and meticulous production, Ovid chooses only the finest barrels each year to create the new vintage blended from four Bordeaux varietals; Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. The blends vary in proportion from year to year but always eloquently convey this special place.

Chefs Justin Shoults and Brian Mercury of Oak + Rowan will build an ode to these magnificent wines using their combined culinary skills, passion, creativity and the finest local and regional products for this poetic feast. 

Wines Include: 

      Experiment W2.5 White wine 2015

       Experiment K1.5 Red wine 2005

       Hexameter Red wine 2013

       Ovid Red wine 2007

       Ovid Red wine 2013

Austin Peterson, Winemaker, Ovid Napa Valley

Austin Peterson grew up in a winemaking family on Spring Mountain, immersed in the culture and business of wine. His interest in wine from an early age led him to study viticulture and enology at UC Davis. Following his graduation he compiled an impressive resume that included winery positions at prestigious estates in Napa, France, New Zealand, Australia, South Africa and Argentina. Austin began his career at Ovid in 2006, as assistant winemaker. In 2010 he was named winemaker. He continues his passionate pursuit to make the best expression of the estate each and every year.

Justin Shoults, Executive Chef, Brine & Oak + Rowan

When Chef Justin Shoults made the decision to depart Nantucket’s famous Oran Mor Bistro for Newburyport, the restaurant for which he was being hired did not exist. His instincts were to trade the sure bet of a popular coastal restaurant at which he was well-established, for the adventure of being in on the ground floor for Caswell Restaurant Group’s highly anticipated follow-up restaurant, BRINE. Happily for all concerned, he has never looked back.

As BRINE’s Executive Chef, the affable and innovative Chef Shoults challenges his kitchen team by example to best themselves daily with creatively presented fish delicacies, sophisticated chowders, sumptuous dessert finales and hearty meats crowned with beautiful local harvests and brined components. His goal: to make you hungry at first glance. His colorful Instagram posts chronicle his immaculate attention to presentation and well-considered flavor pairings: a Pork Loin and Braised Shank Duo with Celeriac, Cabbage and Apple should be a New England calling card. 

At Oak + Rowan, Chef Justin will bring the heart and soul of Caswell Restaurant Group to Boston diners through small plates and heartier options that showcase land and sea in a new light—composed seafood and heartier large options like prime steak, and array of crudos, and an elevated domestic and international caviar program served by sample or by the ounce in classic and untraditional sets

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 vision for the pastry program largely focuses on “seasonal ingredients, locality, and redefining the modern New England table.” His notable contributions to the menu include a selection of house made ice creams and sorbets in unconventional flavors, as well as an in-house bread and butter program. The talented chef comes to Oak + Rowan directly following a successful tenure as executive pastry chef for Himmel Hospitality’s acclaimed restaurant Harvest in Cambridge, 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.”

Hailing from Rochester, NY, Brian grew up surrounded by a big family that placed importance on getting together and sharing good food. As a kid, he developed a sweet tooth by helping his grandmother make cookies and desserts, and spent most of his allowance on candy. A suggestion from his father lead Brian to pursue 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 landed a job working for Peter Davis, Executive Chef of The Charles Hotel, where he worked under the guidance of Executive Pastry Chef Dan Angelopolus and closely with Rialto’s Executive Pastry Chef Susan Abbott.

When he’s not concocting new desserts, Brian enjoys spending as much time as possible with his wife Denise, daughter Mia, and son Mason.