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.  

MUST BE 21 OR OLDER TO PURCHASE TICKETS TO ALL NWF EVENTS.   VALID ID REQUIRED FOR ENTRY

Rosé S'il Vous Plait Brunch

Code Price Date Time Location  
SEM-02
$125.00
5/18/18
10:00am - 11:30am
White Elephant

50 Easton St.
Nantucket, MA 02554

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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.

Featured Wines:

  • 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

Johnny’s first job was at 14 washing dishes. As a young adult, he peered into the Boston restaurant scene while making deliveries as a tractor trailer driver.  This reignited his passion for cooking. He earned his degree at Le Cordon Bleu Cambridge. While at Le Cordon Bleu, Johnny’s passion impressed his instructors and they invested hours of time beyond the school day teaching him about molecular gastronomy and open Asian markets. While still in school opportunity knocked when he worked with Chef Ken Oringer at Boston’s renowned Clio. He then worked alongside Chef Chris Gould at Clio’s notable sushi bar, Uni. Taking the reins at The New World Tavern, Plymouth, MA, Sheehan’s menu along with their beer selection won Boston Magazines “Best casual restaurant south of Boston.” 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. Currently Executive Chef of Liquid Art House, he is 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.

Robert Fagan, Sous Chef, Bar Boulud at Mandarin Oriental, Boston

Dedicated to the culinary arts, Robert Fagan has established himself as a distinguished member of Bar Boulud, Boston. In his current role as Sous Chef, Fagan is responsible for efficiently managing the daily operations of the kitchen and works to ensure all quality standards are not only met but surpassed.
 
Launching his professional career as a Sauté Cook and Lead Expeditor with Simpatico Jamestown in Jamestown, RI, Fagan was responsible for creating daily menu specials and the efficient completion of all plated presentations. He was also a key contributor in the restaurant’s recognition of Newport Life Magazine’s Best Al Fresco Dining in Newport County. In 2011, Fagan joined the culinary team at Mandarin Oriental, Boston where he was responsible for the preparation and plating for three distinct dining environments; Asana, M Bar & Lounge and the Spa Café. Fagan was later promoted to Chef Tournant as part of the successful opening team at Bar Boulud in 2014.
 
A graduate of Johnson & Wales University, Fagan has earned degrees in both: Associate of Science, Culinary Arts and Bachelor of Science, Culinary Arts and Food Service Management.
 

Ryan Boya, Executive Pastry Chef, NAHITA

Ryan’s love of food started was influenced by his grandmother's baking, in high school Ryan worked in a local tavern in his hometown of Indian Lake, NY.  While attending Johnson and Wales University, he was assistant pastry chef of Mills Tavern restaurant. Under the tutelage of Chef Samantha Finkelstein, Ryan learned how to be focused, clean and very creative. Ryan became pastry chef at Local 121 in Providence.  Here, Ryan utilized seasonal local farms and ingredients and was involved in Newport Food and Wine Festival and Farm Fresh Rhode Island.  Ryan simultaneously consulted for Basta on Broad in Pawtuxet Village, RI, helping them create award winning menus.  To challenge himself further, Ryan left Local 121 and Basta, to work for award winning Chef Jason Bond at Bondir in Concord, MA. As line cook, Ryan embraced his love of savory food inspired by Bond’s passion for farm to table cuisine. Currently, Ryan is 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 included elements of beer, smoke and charred fruits and vegetables all balanced elegantly.

Bertrand Verduzier, Export Director, Champagne Gosset

Bertrand was born in 1975, native from the Poitou region center west 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 mother’s 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 is also 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! 

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 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.

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 Rosé wine producer in respect of their land and the family tradition.

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 1994-1996. In 1996 he founded 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.