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
7:00pm - 11:00pm
Address will be provided to ticket holders in early May
Join American Truffle Company’s Robert Chang and experience the exemplary cuisine of New York City Michelin star chef, Gabriel Kreuther, at a very special truffles and wine dinner featuring black Périgord truffle dishes served with the superb wines of Olivier Leflaive. Enjoy an exceptional culinary adventure highlighted by the delicate, earthy and complex character that this most noble, edible fungi (aka black diamond) brings to the table. Robert will share insights into the exciting world of truffles while guests savor expertly prepared truffle dishes perfectly paired with wines―predominately Premier Cru Burgundy selections presented primarily out of Magnums, the way these wines are best enjoyed! Wine discussion will be led by Jean Soubeyrand of Olivier Leflaive and Champagne Valentin Leflaive.
- NV Champagne Valentin Leflaive, Blanc de Blancs Extra Brut, Avize
- 2012 Olivier Leflaive, Oncle Vincent, Bourgogne
- 2012 Olivier Leflaive, Premier Cru Abbaye de Morgeot, Chassagne-Montrachet (Magnum)
- 2012 Olivier Leflaive, Premier Cru Clos des Angles, Volnay (Magnum)
- 2012 Olivier Leflaive, Premier Cru Les Epenots, Pommard (Magnum)
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.
Jean Soubeyrand , President , Olivier Leflaive
Jean Soubeyrand has been President of Olivier Leflaive since 2008. He was formerly a stock and currency trader but had always been a lover of wine. He began with Rhône, then Burgundy, and then visited vineyards all over the world. Jean returned to France after much traveling and ready to start a new life. He studied at Beaune Viti and Wine school and worked with Olivier as if he were his second father. Jean enjoys drinking Barolo Roberto Conterno, Chevalier-Montrachet Domaine Leflaive, Champagne Erick de Sousa, Ridge Montebello, La Romanée Château de Vosne.
Robert Chang, Managing Director and Chief Truffle Officer, American Truffle Company
Robert Chang is Managing Director of American Truffle Company (ATC), which is dedicated to applying rigorous scientific methodologies to help people grow European truffles and maximize yields. Robert brings his technical training to continually push the scientific envelope in truffle cultivation. He has used his experience and knowledge in technology and engineering to help ATC client-partners design and implement electronic monitoring systems, moisture-sensing irrigation systems, drainage system and environmental monitoring systems, central to automatic collection of data and fine-tuning of truffle cultivation methodology according to client-partner-specific conditions. Distribution of truffles produced is as important as the scientific knowledge and data used to actually grow the truffles themselves. Robert also brings extensive experience in sales, marketing and business development. Robert is building brand recognition and relationships with leading chefs and truffle end users, central in the successful distribution of truffles produced by ATC’s client-partners. Based in San Francisco, Robert is a foodie who loves to cook, especially with all kinds of mushrooms. Prior to founding ATC, Robert held a multitude of management roles in product development, sales, marketing and business development in high tech. An entrepreneur at heart, Robert earned his B.S., M.S. and MBA from Stanford University.