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.
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The American Truffle Revolution
10:30am - 12:00pm
To Be Confirmed
Become a truffle connoisseur! In this unique and engaging program, you'll learn firsthand from world class experts about the flavors, gastronomy and mystery of black truffles, and the exciting intricacies of pairing them with wines. For decades, Americans have savored the coveted truffles imported from Europe. Now, after generations of unsuccessful attempts to cultivate in North America, the elusive black Périgord truffle is embarking on a quiet revolution here on our very own culinary turf ― one that is progressing at a rapid pace that will give us all access to ultra-fresh truffles from farm to kitchen in a matter of hours! American Truffle Company’s Robert Chang will discuss how they’ve been leading the way in applying cutting edge science to reliably cultivate these ‘black diamonds’ in truffle orchards around the country. You'll also discover how best to select, store and prepare truffles with Michelin starred Chef Gabriel Kreuther of New York City. As your culinary mentor and guide, Chef Gabriel will share his decades of experience cooking with truffles as he prepares a delectable truffle canapé and assiette paired perfectly with a sampling of exquisite wines for you to experience.
- NV Champagne Delamotte, Brut, Le Mesnil sur-Oger
- 2013 Domaine Pierre Damoy, Grand Cru, Chambertin
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.
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.