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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French Country Bordeaux Wine Luncheon with Bruno Borie
1:00pm - 3:00pm
To Be Confirmed
Bruno Borie is the family owner of the world renowned 2nd growth estate, Ducru-Beaucaillou. His roots run deep in the Médoc. His mother’s family is one of the oldest winemaking families owning property in the central Médoc or the “France Profound”. The food there is simple but spectacular: ceps and chanterelles, poultry and game, stews and confits, venison, woodcocks and wild boar and fresh produce. It will be easy to picture yourself in the vineyards of the French countryside while you enjoy this luncheon to celebrate the wines of Bruno Borie. This luncheon celebrates the epicurean side of Bordeaux with Bruno Borie’s wines. He will present three of his other wines from several properties perfectly paired to each course. Boston Chefs Justin Shoults from Oak & Rowan and Wil Gilson from Puritan & Co will present a meal that will magically transport you to Bruno’s vineyards. Lunch will moderated by Eric Asimov
- 2015 Château Fourcas-Borie, Listrac
- 2015 Château Lalande-Borie, Saint-Julien
- 2010 La Croix de Beaucaillou, Saint-Julien
Will Gilson, Chef/Owner, Puritan & Co.
Will Gilson’s farm-to-table cooking is rooted in his work at The Herb Lyceum at Gilson’s, the restaurant on his family’s farm in Groton, MA. Gilson was 17 when he began cooking there, and the experience served as inspiration for his current restaurant, Puritan & Company–a refined yet rustic neighborhood eatery in Cambridge’s Inman Square featuring farmers’ market fare. Gilson began making a name for himself in the Boston area in 2007, when he opened the Garden at the Cellar in Cambridge. He left in 2011 to launch a series of successful restaurant ventures, including Eat at Adrian’s, Cape Cod.
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
Bruno Borie, President and CEO, Jean-Eugène Borie SA
Bruno-Eugène Borie, 60, is President and CEO of Jean-Eugène Borie SA, a family-owned enterprise since 1870, which owns Château Ducru-Beaucaillou and Château Lalande-Borie in Saint Julien, as well as Château Fourcas Borie and Château Ducluzeau in Listrac.
Since his appointment in 2003, Bruno-Eugène Borie has focused on excellence, having transformed an already successful and respected Château into one of the leading vineyards from the 1855 classification. As a result, Ducru-Beaucaillou 2009 obtained the supreme score from Robert Parker, as well as highly respected René Gabriel (Switzerland) and Bernard Burtschy (France). Ducru-Beaucaillou 2010 was crowned in 2013 with 100/100 by James Suckling (Hong Kong Tatler Magazine) and 20/20 by the “Revue du Vin de France”.
In November 2013 Ducru-Beaucaillou 2009 was voted “Best Cab in the World” by wine professionals and Masters of Wine during a triple blind-tasting in Montreal, London and Melbourne, which included 30 of the world’s best cabernets.
Bruno-Eugène Borie is passionately interested in contemporary art and design, architecture and gastronomy. He is an accomplished chef and sees his “foodie” passion as a natural extension of winemaking.
Eric Asimov, Chief Wine Critic, The New York Times
Eric Asimov is the chief wine critic of The New York Times and the author of “How to Love Wine: A Memoir and Manifesto.” His weekly column appears in the Dining section of The Times, and he contributes to the Diner’s Journal blog on The Times’s web site.
Before he started writing full-time about wine in 2004, Asimov wrote primarily about restaurants and food. He is a co-author of five editions of "The New York Times Guide to Restaurants", and published four editions of “$25 and Under: A Guide to the Best Inexpensive Restaurants in New York.’’