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.  


"Rosé S'il Vous Plait" Brunch

Code Price Date Time Location  
10:00am - 11:30am
White Elephant

50 Easton St.
Nantucket, MA 02554

Sold Out!

Join us for a Rosé Brunch featuring the much acclaimed Rosé wines of Provence, Oregon and California. Join Sacha Lichine of Château d'Esclans, François Matton of Château Minuty, Scott Shull of Raptor Ridge Winery and Chris Hall of Long Meadow Ranch Winery as they pour their delicious Rosé wines alongside the delectable cuisine of Chef Will Gilson of Puritan & Co. in Cambridge, MA, and Chefs Justin Shoults and Brian Mercury from Oak + Rowan in Boston. It’s sure to be a colorful and delicious start to your day.

  • Featured wines include: 
  • Chateau d'Esclans - Whispering Angel 2016
  • Minuty - Minuty et Or 2016
  • Raptor Ridge - McMinnville Bellevue Cross Vineyard Rosé of Pinot Noir 2016
  • Long Meadow Ranch - Anderson Valley Rosé of Pinot Noir 2016

Sacha Lichine, Winemaker, Château D'Esclans

Born in Bordeaux and educated in America, Sacha Lichine began working at his family’s former property, Château Prieure Lichine, during his youth. Sacha’s first enterprise was organizing luxury wine tours in France which helped facilitate the establishment of Sacha Lichine Estate Selections for wines from the Rhone.

A pivotal moment for Sacha was his 2006 acquisition of Château D’Esclans in Provence. In keeping with his uncanny sense of innovation, Sacha felt that Rosé had strong developmental opportunities to become more serious from a production standpoint in addition to being served and consumed more broadly. Working with Patrick Léon, they created 4 unique rosés from the Château D'Esclans estate.

Scott Shull, Winemaker, Raptor Ridge Winery

Scott Shull founded Raptor Ridge Winery in 1995, a sought-after producer of Oregon wines including: Pinot noir, Pinot gris,  Méthode Champenoise Rosé, Tempranillo and Grüner Veltliner. As winemaker, Scott handcrafts about 13,000 cases of artisan wine each year with the help of his wife Annie who manages Sales, Marketing and Distribution.  

The Shull’s strive to produce wines of complexity, finesse and of place. Located in the Willamette Valley’s Chehalem Mountains, Raptor Ridge Estate is a 27-acre vineyard, planted to the above mentioned varieties. Additionally, about 12 other distinguished regional vineyards supply fine wine grapes to Raptor Ridge under long-term contracts. Scott and Annie are founding members of Oregon Pinot Camp and Annie was President of OPC in 2008, and has served on its board. Scott is President Emeritus of The Chehalem Mountains Winegrowers Board, a Board Advisor of the ¡Salud! vineyard workers healthcare charity, and was a founding director of the Oregon Wine Board and the Oregon Winegrowers Association. 

Chris Hall, Executive Vice President & General Manager-Winery, Long Meadow Ranch Winery

The national ambassador of Long Meadow Ranch’s portfolio of family-run businesses, Chris Hall creates and executes sales programs directed at achieving the family’s goals for serving the nation's top restaurants and retailers. Chris is also responsible for the wine program at Farmstead at Long Meadow Ranch which features wines selected by Chris to complement the restaurant’s American farmhouse cooking.

With an entrepreneurial drive and a natural strength in leadership, the San Francisco native has served in a variety of roles across the full range of the Hall family businesses, including production manager for LMR Rutherford Gardens (now part of Rutherford Estate), on-premise sales manager and, most recently, national sales manager.

A second-generation vintner dedicated to producing elegant, food-friendly artisan wines, Chris is a founder and past president of NG: The Next Generation in Wine, a young vintners trade association that counts among its members a vibrant group of family winery and vineyard owners in the Napa Valley who are second generation or later.

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.

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

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.

Brian Mercury, Executive Pastry Chef, Oak + Rowan

As executive pastry chef for the opening team of Caswell Restaurant Group’s third restaurant Oak + Rowan, Brian Mercury’s vision for the pastry program largely focuses on “seasonal ingredients, locality, and redefining the modern New England table.” His notable contributions to the menu include a selection of house made ice creams and sorbets in unconventional flavors, as well as an in-house bread and butter program. The talented chef comes to Oak + Rowan directly following a successful tenure as executive pastry chef for Himmel Hospitality’s acclaimed restaurant Harvest in Cambridge, where he garnered local and national recognition including Food & Wine “People’s Choice Best New Pastry Chef, East Region 2013,” Boston Magazine “Boston’s Best Pastry Chef 2014,” and Improper Bostonian “Boston’s Best Desserts 2013.”

Hailing from Rochester, NY, Brian grew up surrounded by a big family that placed importance on getting together and sharing good food. As a kid, he developed a sweet tooth by helping his grandmother make cookies and desserts, and spent most of his allowance on candy. A suggestion from his father lead Brian to pursue a culinary education, and he received his Associates in baking and pastry arts from the Culinary Institute of America, along with a Bachelors in food management from Rochester Institute of Technology. Brian arrived in Boston in 2004 and landed a job working for Peter Davis, Executive Chef of The Charles Hotel, where he worked under the guidance of Executive Pastry Chef Dan Angelopolus and closely with Rialto’s Executive Pastry Chef Susan Abbott.

When he’s not concocting new desserts, Brian enjoys spending as much time as possible with his wife Denise, daughter Mia, and son Mason.