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
LOBSTA AND BUBBLES - Champagne et la Mer
1:00pm - 2:30pm
50 Easton St.
A Harbor Dream Come True: Veuve Clicquot by the Sea - What could be better than lobster and champagne on Nantucket Harbor? Join us for this decadent pairing featuring passionate personalities that will keep you engaged and entertained. Veuve Clicquot Winemaker Dominique Demarville will take you on a journey through the production and unique flavor profiles of three VCP Cuveés: Yellow Label, Vintage and Rosé. Paired perfectly with this bubbly presentation is the cuisine of Chef Brooke Vosika, formerly of the Four Seasons. Together, these talented luminaries will lead us in lively conversation and a delicious combination of two of our most cherished indulgences: Champagne and Lobster.
Featured wines include:
- Veuve Clicquot - Brut Rosé
- Veuve Clicquot - Yellow Label Brut
- Veuve Clicquot Vintage
Dominique Demarville, Cellar Master and Winemaking Director, Veuve Clicquot
Deputy Cellar Master Dominique Demarville was selected by Cellar Master Jacques Péters to joined Veuve Clicquot in July 2006. Dominique developed a true passion for champagne viniculture and viticulture after his first harvest in Champagne in 1985. He obtained a technical degree in Oenology and Viticulture at Lycée Viticole de la Champagne in Avize, followed by a specialized two-year degree in oenology at the University of Burgundy, Dijon. During his studies, he experienced winemaking in several complementary regions such as Alsace, Burgundy, Bordeaux, and Champagne in Aÿ and Rilly-la-Montagne.
Brooke Vosika, Consulting Chef, Sawkill Creek
Brooke Vosika, owner of Sawkill Creek in Woodstock, NY, is the former Executive Chef of the Four Seasons Hotel Boston. He was one of the most tenured chefs, spending a record 32 years with The Four Seasons Hotels and Resorts. Chef Vosika started his career at their property in Washington D.C. He then went on to Chicago, Seattle, Atlanta, and then New York all before Boston. Vosika oversaw the Boston hotel’s food and beverage outlets including the bustling Bristol Lounge, heralded as “Boston’s living room,” as well as banquet functions and In-Room Dining. Collectively, these outlets were serving well over half a million guests annually. Vosika’s career has brought him around the world and delivered awards from the prestigous Bocuse d"Or and James Beard Foundation, Improper Bostonian Magazine and Boston Magazine. He is now a consulting chef in the Berkshires, Hudson Valley, New England and an avid art and wine collector. He enjoys developing new culinary concepts with fresh ideas.