Events

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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Around the World Lunch

Code Price Date Time Location  
SEM-07
$175.00
5/18/18
12:30pm - 2:30pm
White Elephant

50 Easton St.
Nantucket, MA 02554

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Join Kevin Zraly, author of Windows on the World Complete Wine Course – aka the “wine bible” for an afternoon of breaking bread and tasting unique wines with vintners from around the world. Learn about the rich culture, history and family stories behind the wineries and the winemaking. Travel and taste from England (Hattingley Valley Sparkling Wine) to New Zealand (Craggy Range) to France (Olivier Leflaive) to Lebanon (Chateau Musar) with a final last lay-over in Portugal for a taste of Graham’s Port.

Our talented chefs will create dishes with international flair to pair with this whirlwind wine tour: Chefs Jose Enrique of Jose Enrique in San Juan, Puerto Rico, Michael Lombardi and Kevin O’Donnell of SRV in Boston.

Featured Wines:

  • 2009 Chateau Musar Rouge, Bekaa Valley, Lebanon
  • 2013 Olivier leflaive, Premier Cru Sous le Dos d’Ane, Meursault
  • 2017 Craggy Range, Te Muna Road Vineyard Sauvignon Blanc, Martinborough, New Zealand
  • Graham's, 20 Year Old Tawny, Porto 

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.
Jose Enrique worked in New York, Florida and Louisiana before he returned to his homeland. In 2007, he opened his first restaurant Jose Enrique, which was established at La Placita de Santurce and It’s personalized menu is prepared daily, incorporating natural and organic products, focusing on fresh Puerto Rican produce, which allows the climate and ingredients to direct Chef menu choices.
One year after opening, CondeNast Traveler magazine included Jose Enrique in it's list of 105 best new restaurants. Soon after, the Travel and Leisure magazine ranked San Juan, the capital city of Puerto Rico, among the first in food selection, beverages and restaurants. These awards were just a few inspiring reasons for Jose Enrique to proudly continue mastering his culinary creations in his island. He hasn't strayed since.
Jose Enrique was chosen as a Semifinalist for the 2013 and 2014 James Beard Foundation award in the category of "Best Chef South", marking the first time in history a Puerto Rican chef has participated in this award. In 2013, Jose Enrique was featured in the 25th Anniversary edition of the Food & Wines Best New Chefs. His award carried him as one of the ten "Best New Chefs" across the U.S. It was the first time in history where a Puerto Rican had received this honor. In 2015 and 2016, Jose Enrique went through the James Beard Foundation semifinals and made it to the finals also making this the first time ever that a Puerto Rican recieved this recognition.
In December 2016, Jose Enrique opened the beach club by JE in the ST Regis in Rio Grande Puerto Rico.
 

Michael Lombardi, Chef & Partner , SRV

SRV Chef/Partner Michael Lombardi is one of Boston’s most talented rising star chefs whose background is compelling enough to play out on the big screen.  Michael was just named one of Zagat’s “30 Under 30” for 2015.  

Michael was born on Long Island and then shortly after moved to CT with his big, Italian family where Sunday suppers still consisted of enormous antipasto plates with meats, cheeses, pickled eggplants and mushrooms followed by pasta and gravy and homemade pizza.   Christmas Eve was a celebration of the Feast of Seven Fishes and his grandparents grew a garden of vegetables to pickle and can. Though food was around him and he took interest in it, there was not a driving force for him to work in a restaurant. Why work in a restaurant when you have the real thing at home? This was just a way life to him; routines and traditions that he enjoyed.  As a result, he went to Boston University for business because his passion was to own his own business one day. 
While at BU, Michael got a front-of-the-house position in a casual Italian restaurant in Fenway where he found himself spending more time in the kitchen asking questions. This is where he realized how much he enjoyed being around food- it felt comfortable and right, and it reminded him of home.  Once he graduated, he followed his food passion to the Culinary Institute of America where he took his classes very seriously and soaked up everything he could learn about techniques while there.  
He pursued an opportunity for an externship in Italy at a restaurant called Zeppelin in Umbria that was owned by Lorenzo Polegri who is known for taking in American culinary students and teaching them the authentic Italian way of cooking as well as how to farm and butcher animals for the restaurant. Lorenzo let all the chefs live in a house by the restaurant on the farm where the chefs would be integrated into every aspect of the restaurant.  They would learn how to break down animals in broken Italian, make sausages, make sauces, pickle vegetables, make olive oil and cure meats.   Zeppelin is where Michael met his SRV Partner, Kevin O’Donnell.  

Upon returning to New York, Michael staged at del Posto and then accepted a position there in 2009 as a Garde Manger.  He worked every station in the kitchen except fish, which is the station where his future wife oversaw. They started dating and are now married.  Michael learned refinement in the del Posto kitchen and he learned how to make humble yet flavorful food balanced with respect and humility and presenting it in a clean and elevated way.  The restaurant was re-reviewed while he was there and it got a coveted 4 stars from the New York Times.  
Michael and his SRV partner, Kevin, were contact by a Parisian who said he was opening a bistro in Paris in three weeks and asked them to be the opening chefs.   Both Americans, who didn’t know a lick French and had never been to the country before, went on their next journey together to open a new restaurant  with only three weeks to prepare, in the Gastronomy capitol of the world.  The bistro, called L’Office, was a huge success and these young American chefs were able to win the hearts and the stomachs of the Parisians who frequented their restaurant.  It became so popular that they had to stop answering the phone because they couldn’t take anymore reservations.  
The staff they hired all had to speak a little English so that they could communicate with the kitchen. The bistro got 3 out of 4 stars in the daily papers in Paris and Bon Appetit, Vogue and Elle all raved about it. The duo had to leave Paris and come back to America due to work permits and Kevin went to RI while Michael went to work at Gwynnet Street in Brooklyn which was named one of Esquire Magazine’s “Best New Restaurants”.   

Michael joined Kevin at the Salty Pig in Boston in 2013 to be part of the team. The duo worked with the Salty Pig owners to find a new location for their Venetian restaurant concept, SRV. The restaurant, slated to open in November 2015, is short for the Serene Republic of Venice and will feature a wine bar with standing room for guests to enjoy cicchetti and a dining room where guests can order perfect composed dishes such as risotto made to order,  hand milled pastas, and polenta with braised meats.  Michael lives in Boston with his wife whom is also a chef in the area.

 

Kevin O’Donnell, Co-Executive Chef and Partner , SRV

SRV Co-Executive Chef/Partner Kevin O’Donnell is one of Boston’s most talented rising star chefs whose background is compelling enough to play out on the big screen.   
Kevin grew up in North Kingston, RI near Newport into a half Irish, half Italian household. His grandparents also had a garden and he was always the last one at the table savoring every flavor that was put in front of him. When his mom went back to school, he learned how to cook and be creative in the kitchen and his siblings and dad loved everything he made for them. The more creative he got, the more they praised him.  He worked in a quick service Italian restaurant when he was 16 and found himself in the kitchen learning how to make pizzas. He loved working in restaurants and while there, the chef who owned the pizzeria encouraged him to go to Johnson & Wales. 
He went to Johnson & Wales and while there, staged at a restaurant called Zeppelin in Umbria that was owned by Lorenzo Polegri who is known for taking in American culinary students and teaching them the authentic Italian way of cooking as well as how to farm and butcher animals for the restaurant. Lorenzo let all the chefs live in a house by the restaurant on the farm where the chefs would be integrated into every aspect of the restaurant.  They would learn how to break down animals in broken Italian, make sausages, make sauces, pickle vegetables, make olive oil and cure meats.   
After his externship ended, he came back to RI where he became Chef de Cuisine at Trattoria del Corso and learned how to make homemade pasta and embraced the simplicity of Italian cooking.  While there, the owner of Zeppelin called and asked him to come back and be a sous chef for him which he gladly accepted.  The timing worked for him to finally cross paths with a talented CIA extern named Michael Lombardi who is now his business partner and Co-Executive Chef at SRV. They hit it off right away and their similarities and passion for cooking helped spark a friendship and mutual respect for one another.  

A Sicilian chef named Carlo took the time to teach Kevin and Michael the traditional, formal methods of cooking Italian food and would not let them deviate from them.  Kevin stayed there for two years and Michael was there for six months. Kevin then left Italy to return to the states where he worked at Castle Hill Inn in Newport upon returning to the states but always kept in touch with Michael. 
When del Posto was short-handed, Kevin went to stage there and the tables were turned as Michael was now Kevin’s boss. Kevin was hired on to work the pasta station and he slept on Michael’s floor in his NYC apartment until the two got a place together.  The restaurant was re-reviewed while they were there and it got a coveted 4 stars from the New York Times.  
After leaving Del Posto, Kevin was contact by a Parisian whom he met at the Beard House who said he was opening a bistro in Paris in three weeks and asked him to be the Executive Chef.  Kevin said yes with the stipulation that Michael comes with him. The bistro, called L’Office, was a huge success and these young American chefs were able to win the hearts and the stomachs of the Parisians who frequented their restaurant.  It became so popular that they had to stop answering the phone because they couldn’t take anymore reservations.  The staff they hired all had to speak a little English so that they could communicate with the kitchen. The duo wowed the French guests with some beautiful alliterations of French and Italian cuisine mixed in with some very basic American foods. They got 3 out of 4 stars in the daily papers in Paris and Bon Appetit, Vogue and Elle all named L’Office “Best Bistro in Paris”. The duo had to leave Paris and come back to America due to work permits.   
Kevin then met with the CODA Group owners Michael Moxley and Jim Cochener in late 2012 and told him that he would like to work with them, but his goal is to open a restaurant in Boston with his buddy, Michael Lombardi.  They hired Kevin to run the Salty Pig and then Michael joined him in 2013 to be part of the team. Kevin’s brother, Brian O’Donnell, runs the charcuterie program while Kevin and Michael run the kitchen. The duo have been working with Michael and Jim to find the perfect space to open their dream restaurant which is called SRV and is a tip to Venetian small plates called cicchetti, homemade pasta, Italian Seafood and a serious wine program.  The restaurant, slated to open in November 2015, is short for the Serene Republic of Venice and will feature a wine bar with standing room for guests to enjoy cicchetti and a dining room where guests can order perfect composed dishes such as risotto made to order,  hand milled pastas, and polenta with braised meats.  
Kevin was recently married and he and his wife live in Boston. 

 

Gareth Maxwell, Sales & Export Manager, Hattingley Valley

Gareth grew up in Hampshire, England around 20 miles away from where the winery is now located. The wine trade was in his blood from a young age as his father worked in the industry for most of his life and was one of the first people to bring in wines from the New World to the UK. When Gareth began his career in wine 13 years ago, he never thought that he would one day be working for one of the top English wineries promoting them around the world. As Sales & Export manager, Gareth relishes the opportunity to spread the word about English wines and Hattingley Valley in particular. He is keen for people to explore this new region and is confident that people will be amazed by the quality of the wines that are emerging from a country that has an incredible future for premium sparkling.

Matt Stafford, Winemaker, Craggy Range

Since graduating from Lincoln University with a BSC majoring in Soil Science and a postgraduate Diploma in Viticulture and Oenology, Matt Stafford has travelled extensively throughout the world, working with grapes from a variety of wine regions including France, California, Australia and New Zealand. When Matt joined the Craggy Range Winemaking team as Associate Winemaker in 2006, the company’s ambition of being an equal in the fine wine world and creating an enduring family legacy spoke to his own desire to craft fine wines that speak of their sense of place. This role allowed him to work closely with grapes sourced from the Gimblett Gravels Vineyard, spending time understanding the terroir of this great estate, now a defined appellation likened to that of the Bordeaux region in France.
In 2007, Matt was named the inaugural recipient of Air New Zealand’s Inspiring New Zealanders Wine Award providing the opportunity to gain experience in the great wine regions of France spending time with respected Winemakers including Dominique Lafon in Burgundy and Philippe Guigal and Jean-Louis Chave in the Rhone Valley. Matt
returned to France in 2008 and spent the vintage with Jean-Luc Thunevin at his famed Chateau Valandraud in St Emilion. Matt’s commitment and experience has seen him progress at Craggy Range, assuming the role of Winemaker in 2010 with broader responsibility for the wines produced from the Martinborough and Marlborough estates. He was promoted to the role of Chief Winemaker in 2012, taking the lead of the Winemaking team and responsibility for the entire Craggy Range wine portfolio. “I am very fortunate to lead an extraordinary group of people who want to be part of creating something truly magnificent that successive generations can admire and enjoy for years to come.” Matt’s interest in winemaking stemmed from an affinity with the land and a desire to better understand its power and capabilities. “I love our great estates and feel a strong connection to their complexities and subtleties.
Our craft is one in which the learning experiences are endless, yet we can convey what we have learnt each year in a bottle of wine and share this wine with people the world over.” A scientific mind, with strong attention to detail and an ability to listen the wines are the hallmarks of Matt’s style. This approach allows the wines to develop a certain reserve, depth and maturity with many achieving international acclaim. Matt lives in Hawke’s Bay with his wife Hannah and sons Oliver, Benny and Patch. Matt enjoys following and playing all sports whilst he can still outplay his children.
 

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 Rhone, 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.

Bartholomew Broadbent, , Chateau Musar

Raised in the English wine trade in a formal apprenticeship to his famous father, Michael Broadbent MW, Bartholomew has also worked in London for Harrod’s Wine Department, Harvey’s Fine Wine Merchants in Pall Mall and Christie’s. He worked in Australia for Rothbury Estate and for Yalumba Winery. In France, he worked in Cognac for Hennessy and in Paris for L’Academie du Vin. He moved to Montreal to work for Schenley Canada Inc, later moving to Toronto as their Wine Consultant,and wine sales in Ottawa.

Known as one of the world’s foremost authorities on Port and Madeira, Bartholomew is credited with being responsible for the growth of Port consumption in North America during the mid 1980’s and was responsible for the re-introduction of Madeira to America in 1989. In 1996, Broadbent Selections was founded with a  focus family-owned wineries-on places with personality and stories, and on wines that come from the heart.

Bartholomew Broadbent was named one of the “fifty most influential people in the wine world” by Decanter Magazine (June 1997). Broadbent Selections, Inc. was nominated Importer of the Year 2005 by Wine Enthusiast magazine and was named one of the 100 fastest growing companies in 1998 by Entrepreneur magazine and Dun & Bradstreet.