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
Rosé S'il Vous Plait Brunch
10:00am - 11:30am
50 Easton St.
Join Rosé expert, Victoria James for this spectacular multi-Rosé adventure on the deck of the White Elephant! The Rosé Brunch will feature French vintners from the much acclaimed Provence region of France. Luminaries Bertrand Verduzier of Champagne Gosset, François Matton of Château Minuty, Paul Chevalier of Château d'Esclans, and Marc Perrin of Miraval will pour their delicious Rosé wines alongside cuisine from Chefs Johnny Sheehan and Ryan Boya from NAHITA in Boston. It’s sure to be a colorful and delicious start to your day. Each guest will receive a copy of DRINK PINK, A Celebration of Rosé – by the event’s Moderator, Author and Sommelier: Victoria James.
- NV Champagne Gosset, Grand Rosé Brut, Aÿ (Magnum)
- 2017 Château d'Esclans, Rock Angel Rosé, Côtes de Provence
- 2017 Château Minuty, Rosé et Or Rosé, Côtes de Provence
- 2017 Miraval, Rosé, Côtes de Provence
Johnny Sheehan, Executive Chef, NAHITA
Inspired by cooking in his home kitchen at a young age, Johnny took his first job in the restaurant industry washing dishes at age 14. As a young adult, he peered into the Boston restaurant scene while making deliveries all over the city as a tractor trailer driver. That experience reigniting his passion for cooking. When he courageously made a pivotal career turn and enrolled at the acclaimed Le Cordon Bleu culinary school in Cambridge, Massachusetts, he earned his degree and had what he describes as “life-changing experiences” along the way.
While at Le Cordon Bleu, Johnny’s passion for culinary art impressed his instructors and took his education to a different level. They invested hours of their time beyond the school day teaching him about molecular gastronomy and raw ingredients in open Asian markets. Opportunity knocked while he was still in culinary school and post-degree when
he went to work under celebrated Chef Ken Oringer at Boston’s renowned French Modern American restaurant Clio. Johnny worked tirelessly to learn each station in the kitchen and moved up the line. Then he jumped at the opportunity to work alongside Chef Chris Gould at Clio’s notable sushi bar, Uni. His next chapter began on Boston’s South Shore when he took the reigns at The New World Tavern, a gastropub in Plymouth, Massachusetts. First, Sheehan elevated the cuisine to match the Tavern’s award-winning beer selection. The result? His menu along with The New World’s beer selection went on to win Boston Magazines “Best casual restaurant south of Boston.” During his time south of Boston, Johnny also brought together a group of respected South Shore chefs and organized a series of Chef Dinners featuring organic and sustainable ingredients from local farms and purveyors.
Johnny Sheehan’s passion for cooking and unwavering attention to detail combined with his unique take on Asian-inspired cuisine is evident when you speak to him and have the pleasure of sampling his dishes. Chef Sheehan is currently the Executive Chef of Liquid Art House. Constantly inspired by the ever-changing art installations brought into the restaurant/lounge/art gallery by owner Ruta Laukien, he creates modern American cuisine with world-class flavor and techniques.
Ryan Boya, Executive Pastry Chef, NAHITA
Ryan’s love of food started at an early age. Influenced by his grandmother's baking, Ryan started working in a local tavern in his home town of Indian Lake New York while attending high school. Falling in love with the world of restaurants, Ryan decided to follow his passion attending Johnson and Wales University in Providence Rhode Island. While earning his bachelor degree, he got a job as the assistant pastry chef of Mills Tavern restaurant. Under the tutelage of Chef Samantha Finkelstein, Ryan learned how to be focused, clean and very creative. After leaving Mills Tavern, Ryan took on the pastry chef position at Local 121 in Providence RI. Here, Ryan was able to push himself creatively utilizing local farms and ingredients with a focus on seasonality. During his time at Local 121, Ryan was involved in many special events including Newport Food and Wine Festival and Farm Fresh Rhode Island. Ryan simultaneously consulted for Basta on Broad in Pawtuxet Village RI, helping them create their award winning menus. Wanting to challenge himself further Ryan left Local 121 and Basta, making his way to work for award winning Chef Jason Bond at Bondir in Concord MA. As a line cook at Bondir, Ryan was able to embrace his love of savory food inspired by Bond’s passion for farm to table refined cuisine. Currently, Ryan is the Executive Pastry Chef of Liquid Art House in Bay Village Boston. Combining influences from his grandmother’s kitchen and past restaurants, Ryan creates modern deserts walking the line of sweet and savory. His desserts have been known to include elements of beer, smoke and charred fruits and vegetables all balanced elegantly with sweetness and acidity.
Bertrand Verduzier, Export Director, Champagne Gosset
Bertrand was born in 1975, native from the Poitou region (centre west) in France. He is currently based in Marseille with his wife and two children.
His family has rather “terroir” origins: his fathers side is from right bank of Bordeaux, between Bergerac and Pomerol, while his mothers side is from Champagne. Bertrand studied economics in Tours and Paris (La Sorbonne and the Paris business school – ESCP) with a specialization in Marketing and International Business.
His personal interest in wine started early, thanks to his family environment – not technicians but connoisseurs - and especially the role of his father, who owned a nice collection of wines, especially from the Bordeaux right bank.
Aside from wine, Bertrand also is interested in music. He has been playing the guitar for 25 years, the piano for 10 years and played in a band during his time in Paris. He likes to play tennis and go skiing and of course travel, especially when it helps discover new wine regions!
François Matton, Co Winemaker & Co Owner, Château Minuty
Born in Gassin, François Matton has worked for 22 years in the Château Minuty estate together with his brother Jean-Etienne Matton. Created in 1936, Château Minuty, located in Provence on the Saint-Tropez Peninsula, has always been a family business. François Matton is part of the 3rd generation. After graduating in oenology and management in the 1990’s, François joined his Family in Gassin to manage the wine estate. He is now in charge of Minuty’s Export market, Vine Growing and Public Relations. François Matton and his brother have maintained Minuty as the top Provence Rose wine producer in respect of their land and the family tradition.
Paul Chevalier, Wine Director, Château D'Esclans
Paul was educated in winemaking and viticulture at the University of Reims and the University of Bordeaux. He then went on to acquire his practical knowledge of wine at Château Margaux, making wine at the side of one of the great masters in œnology, Emile Peynaud, and later with Louis Latour in Burgundy.
After acquiring a wealth of experience working for some of the greatest names in the wine world, Paul is now the National Fine Wine Director at Shaw-Ross International Importers. He works with Sacha Lichine and Patrick Léon in the development of the 4 unique rosés from the Château D'Esclans estate.
Marc Perrin, CEO, Château de Beaucastel
Marc Perrin, the son of Jean-Pierre Perrin, was born April 25, 1970. He graduated from Paris Graduate School of Management in 1993, and worked at Procter & Gamble from 1994-96. In 1996 he founded www. wineandco.com, the leading French wine online retailer. He sold the company to LVMH in 2002 - a great retail experience. He has been involved in the assemblage and winemaking at Beaucastel since 1988 and joined the family company full time in 2002. After serving as general manager and traveling around the world marketing the wines of the Perrin family, he now serves as CEO for the company.
Victoria James, Beverage Director of Gracious Hospitality Management, Gracious Hospitality Management
Victoria James has worked in restaurants since she was thirteen. She fell in love with wine and when she was twenty-one became certified as a sommelier. She has worked at some of the most prestigious restaurants in New York City including Marea and Aureole. She is now the Beverage Director of Gracious Hospitality Management, including Michelin-starred, Cote. Victoria’s name has appeared on many no¬table lists: Forbes "30 Under 30," Zagat’s “30 Under 30,” Wine Enthusiast’s “40 Under 40,” Wine & Spirits’ “Best New Sommelier,” and The Back Label declared her “New York’s Youngest Sommelier.” She is also the author of DRINK PINK, A Celebration of Rosé (May 2nd, 2017, HarperCollins) and a contributor to Cosmopolitan, Munchies and The Daily Meal. In her free time, she makes Amaro from foraged plants.