Located on the island of Nantucket, this boutique experience of world class wines and award winning food will forever change you. Over the past 22 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
5:00pm - 7:30pm
50 Easton St.
Don’t miss the opening pop of Veuve Clicquot and raise your glass to toast The 22nd Annual Nantucket Wine and Food Festival!
Join us for the Welcome Reception at The White Elephant on Wednesday evening to greet our NWF chefs, winemakers, presenters, sponsors and festival friends! The Welcome Reception is a veritable who’s who of NWF celebs! Mix and mingle with our Luminaries and enjoy the first tastes of the festival. Experience great wines, food, music by Lucas Hudgins & the First Cousins and an amazing first night! This kick-off event includes some of our most talented winemakers and chefs.
Vintners and Wineries for the evening include: Delphine Laborde, Veuve Clicquot; Dominic Chappellet, Chappellet Winery; Dimitri Augenblick, Château Cos d’Estournel; François Matton, Château Minuty; Eric Flanagan, Flanagan Wines; Keith Hentschke, Hentley Farm Wines; Rebekah Wineberg, Illumination by Quintessa; Raimund Prüm, S.A. Prüm and Christophe Paubert, Stags’ Leap Winery.
Chefs and Restaurants for the evening include: Elizabeth Falkner (New York, NY); Gabriel Kreuther of Gabriel Kreuther (New York, NY); David Blessing of Newport Beach House (Newport, RI); Kevin O’Donnell & Michael Lombardi of SRV (Boston, MA) and Brian Alberg of The Red Lion Inn (Stockbridge, MA).
Elizabeth Falkner, Chef/Author/Artist,
Falkner is a multiple award-winning chef, worked her way up and owned restaurants in San Francisco, California for over twenty years before moving to New York in 2012. She and has been a James Beard Foundation Award nominee (2005) and relentlessly continues to cook for many charity events and Food and Wine Festivals all over the world.
Cooking competitions have been a favorite “sport” for Chef Falkner and she has competed in multiple culinary competitions including Food Network’s “Next Iron Chef, Redemption,” “Iron Chef America” and “Next Iron Chef, Super Chefs,” in which she was a finalist and runner-up. She has been a three-time competitor on “Food Network Challenge,” as well as a contestant on Bravo’s “Top Chef Masters.” In addition to competing, Falkner also has acted as judge on several episodes on the Top Chef series on Bravo network and on Cooking Channel and Food Network, Canada.
Gabriel Kreuther, Chef/Owner, Gabriel Kreuther
During the first decade of his career, Gabriel created culinary delights at Michelin-starred kitchens throughout Germany, France and Switzerland. Gabriel began at La Caravelle and Restaurant Jean-Georges before becoming Executive Chef of Atelier in the Ritz-Carlton and The Modern. Kreuther was one of Food & Wine’s Best New Chefs and received a James Beard Foundation award for “Best Chef: New York City.” In 2015, Gabriel opened the eponymous restaurant, Gabriel Kreuther, where he combines his classic French training and Alsatian heritage with his love of New York City. Gabriel Kreuther received The AAA 5 Diamond Award, Best New Restaurant of the Year by New York’s Village Voice, 3 Stars from the NY Times and one Michelin Star and was recently named one of the top 10 restaurants in the United States by The Daily Meal and one of “The 9 best new restaurants in The World, 2016” by Robb Report. In 2016, Kreuther teamed up with Gabriel Kreuther pastry chef Marc Aumont to open Kreuther Handcrafted Chocolate next door. Kreuther serves on the Bocuse d’Or Culinary International Council coaching the U.S. team towards their 2015 silver medal, and mentored the 2017 U.S. team during their gold medal world championship win.
Brian Alberg, Vice President of Culinary Development, Executive Chef of Main Street Hospitality, The Red Lion Inn
Brian is responsible for kitchen culture and food at The Red Lion Inn, Main Street Catering and Events, and numerous Cultural Cafes including The Norman Rockwell Museum and The Mount. His newest project, Seeds Market Café at Hancock Shaker Village is a scratch kitchen harvesting from the village’s fields. He designed, developed and started operations of Eat on North in Hotel on North in the Berkshires. In his fourteen-year tenure at The Red Lion Inn, he established strong relationships with regional farmers and producers purchasing more than $700K annually. A compelling contribution to the regional economy, he carries that practice through to all new properties. A graduate of the Culinary Institute of America in Hyde Park, NY, and member of Chef’s Collaborative and Boston Chefs, he serves on the board of the Norman Rockwell Museum and the Railroad Street Youth Project and is founding chair of Berkshire Farm & Table. Brian curates Berkshire regional dinners annually at the James Beard House and has been selected chef for Outstanding in the Field every year since 2011. A staunch supporter of the local food movement in the Berkshires and Hudson Valley, he lives with his family in Kinderhook, NY.
Michael Lombardi, Chef & Partner , SRV
SRV Chef/Partner Michael Lombardi was named one of Zagat’s 2015 “30 Under 30”. His big, Italian family enjoyed Sunday suppers of enormous antipasto plates, pasta and homemade pizza. His grandparents grew a garden of vegetables to pickle and can. Lombardi went to Boston University for business but got a front-of-the-house position in a casual Italian restaurant finding himself in the kitchen asking questions. He followed his passion at Culinary Institute of America, then pursuing an externship in Umbria, Italy at Lorenzo Polegri’s Zeppelin where Michael met his SRV Partner, Kevin O’Donnell. Returning to New York, Michael staged at del Posto and then became Garde Manger. Michael and Kevin, were hired to open a bistro, L’Office, in Paris. It was a huge success but they left Paris due to work permits. Michael joined Kevin at the Salty Pig in Boston. Short for Serene Republic of Venice, SRV features a wine bar with standing room for guests to enjoy cicchetti and a dining room where guests can order perfect composed dishes such as risotto made to order, hand milled pastas, and polenta with braised meats. Michael lives in Boston with his wife who is also a chef in the area.
Kevin O’Donnell, Co-Executive Chef and Partner , SRV
Kevin grew up in North Kingston, RI near Newport into a half Irish, half Italian household. At an Italian restaurant at age 16 the chef encouraged him to attend Johnson & Wales. Kevin staged at Lorenzo Polegri’s Zeppelin in Umbria. Returning to RI he became Chef de Cuisine at Trattoria del Corso. He was offered sous chef position at Zeppelin where he crossed paths with CIA extern, Michael Lombardi. Kevin stayed two years. He worked at Castle Hill Inn in Newport. Kevin staged at del Posto where Michael was his boss, they received 4 stars from the New York Times. Kevin was hired to open a Parisian bistro as Executive Chef and brought Michael with him. L’Office got 3 of 4 stars in daily papers and Bon Appetit, Vogue and Elle named L’Office “Best Bistro in Paris”. The duo left Paris due to work permits. CODA Group owners hired Kevin to run the Salty Pig and Michael joined the team. The duo opened SRV, Serene Republic of Venice featuring a wine bar for cicchetti and a dining room where for composed dishes: risotto made to order, hand-milled pastas, and polenta with braised meats. Kevin and his wife live in Boston.
David Blessing, Vice President Culinary Arts and Development, Newport Beach House
Growing up in Portland, ME, carrots were king and a minor obsession with carrot cake began. As a boy, it was not unusual for him to feign illness, skip school and bake the day away. Both David’s grandmothers were exceptional cooks; one a true Maine Downeaster, the other from Abruzzi, Italy. Blessing worked in many capacities in his father’s restaurants. His professional career in Boston began 30 years ago. He spent 13 years with the Four Seasons Hotel Boston and San Francisco; and held positions as Executive Chef, Executive Sous Chef and Chef de Cuisine of the nationally acclaimed Aujourd’hui. He moved to California as part of the leadership opening team of Four Seasons working alongside renowned Chefs, Restaurateurs and Hoteliers. In 2006 Blessing partnered with Columbus Restaurant Group, and mentor and restaurateur, Jamie Mammano at Sorellina, Mistral and as Executive Chef opening L’Andana Grill in Burlington, MA. Blessing joined Longwood Venues + Destinations in 2010. David oversees culinary programs for Longwood’s five properties in Boston, Brookline, Cape Cod and Newport. His cooking highlights the local bounty of New England while bringing the same personal connection to the food he had as a child to his communal table today.
Keith Hentschke, Founder, Hentley Farm Wines
Before founding Hentley Farm in 1997, Keith had come from an extensive work and study background within the wine and agricultural industry. While the Henstchke family originally settled in the Barossa Valley in 1842, and their descendants remained there for many generations, Keith grew up on a family property at Lameroo. He studied Agricultural Science and Wine Marketing at Roseworthy College, and at graduation was awarded the prestigious Gramp Hardy Smith Memorial Prize for the college’s most outstanding student. He then worked for Elders, before following his heart into the wine industry and gaining senior production and operational roles at Orlando Wyndham, Fabal (a vineyard management company) and Nepenthe.
In the 1990s, Keith and Alison undertook extensive research with local Barossa Valley winemakers and soil scientists, aiming to find out where the best red wine grapes were believed to be produced. Their research pointed them towards the red brown soils in Western Barossa, and the quality of red wines already being made in the area confirmed the selection of Seppeltsfield as their preferred area. Keith used an old 1950s soil map of the region to strategically locate parcels of land and after a number of years acquired Hentley Farm; an old 100-acre vineyard and mixed farming property on the banks of Greenock Creek in Seppeltsfield.
Beginning with plantings in 1997, then another major planting in 1999, Keith took a thorough farming approach with the view that getting things right in the vineyard was the essential first step before he could even consider making wine. In the early 2000s, the estate was extended with the purchase of the neighboring Clos Otto block, and the first Hentley Farm wines were released in 2002.
Christophe Paubert, Winemaker & General Manager, Stags' Leap Winery
Christophe’s impressive background includes positions at Chateau d’Yquem and Gruaud-Larose and projects in Chile, Spain and Washington State. The terroir of Stags’ Leap drew him to California. “I believe that wine should express the uniqueness of the land,” says Christophe. Christophe grew up just outside of Sauternes in Bordeaux, where his grandfather was a Cellar Master. He followed his love for wine and science to the Institut d'Œnologie in Bordeaux. He graduated in 1983 and spent three years working for a negociant in Bordeaux before completing a two-year graduate course in sales and marketing. Upon graduating he took a position selling winemaking equipment. After seven years, he decided it was time to start making wine again. While visiting friends at Chateau d’Yquem, he was offered the job of Cellar Master. Nearly four years later, Christophe was offered the chance to travel to Chile, build a winery, hire and train a cellar crew and overhaul a 400-acre vineyard. During this time he also traveled to Spain to make wine in Rueda, Rioja and Ribera del Duero. Stints in Navarra, Spain; the Medoc in France and New Zealand followed. Most recently, Christophe spent four years in Washington State at Canoe Ridge.
Dominic Chappellet, Owner, Chappellet Winery
The youngest son of Donn and Molly Chappellet, Dominic was born a year after the founding of Chappellet Vineyard & Winery. Dominic grew up exploring Pritchard Hill and has spent time working in the vineyard and as a cellar assistant during crush. He has also participated in many blending trials over the years which, along with early exposure to wines at the dinner table growing up, has helped him to develop a keen palate and a strong understanding of the family business.
At Chappellet Winery, Dominic has spent several years living on Pritchard Hill with his family. Daily operations management and marketing fill most days, but he represents Chappellet on the road with his wife Amy. Dominic also gives tours at and documents life on Pritchard Hill through his photography. His activities outside the business focus on playing an active role in the lives of his four children.
Dimitri Augenblick, Business Development Manager, Château Cos D'Estournel
Almost 25 years ago in a Jazz Club in Paris, Dimitri Augenblick had his first glass of wine...It was a love at first sight! As the business development manager and family member, Dimitri is working with the team of Cos on making great wines. This is not only a part of his job but also his passion. Today Cos is one of the greatest wines of the Médoc which had often been known to surpass The Premier Crus.
Through all the wines of Michel Reybier's Estate such as Les Pagodes de Cos, Château Marbuzet, Goulée by Cos, Cos Blanc and more recently Hetszolo,
a Tokaj from Hungary, Dimitri's purpose is to place them in all the best regions of the world.
Eric Flanagan, Owner/Winemaker, Flanagan Wines
Flanagan Wines started in 1999. Planting began in 2001 and included Cabernet, Merlot and Syrah. In 2011, Flanagan acquired the 29 acre 3 Starrs Vineyard in the heart of the Russian River Valley, producing ripe, balanced Pinot Noir and Chardonnay. Flanagan is becoming known for stunning Syrah and elegant, site-driven expressions of Bordeaux varietals. Eric, Kit and their three daughters (Riley, Lola, and Ruby) make their home at the 3 Starrs Vineyard along with 3 dogs, 4 ducks, 6 Dwarf Nigerian goats, 2 geese, and 1 mule (also named Ruby).
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.
Raimund Prüm, Owner, S.A. Prüm
Raimund Prüm owned and managed S.A. Prüm winery in Germany’s Mosel region for over 45 years (until July 1, 2017). Under Raimund’s guidance, the estate – established by his grandfather over a century ago is one of the Mosel’s brightest stars and Germany’s most prestigious wineries. A founding, active member of the VDP, the Association of German Premium Wineries, Raimund is a staunch supporter of measures that preserve the integrity of his region and a tireless advocate of eco-friendly practices. An unmistakable figure, Raimund stands tall at 6’4” – though not quite as tall as his grandfather Sebastian Alois (S.A.) Prüm, who was over 6’9”. His brilliant red hair is instantly recognizable and has earned him nicknames such as Raimund the Red, Red Baron and der Specht (woodpecker), to which he good-naturedly answers. A big grin and a small bow tie are among his other trademarks. In July of 2017, Raimund Prüm passed the torch to the next generation with the appointment of his daughter, Saskia Andrea Prüm as the winery’s new leader, the first woman to ever stand at its helm. Raimund’s wife, Pirjo Oksanen Prüm, holds a Wine & Spirits Education Trust Diploma, and acts as the estate’s sommelier.
Rebekah Wineburg, Winemaker, Illumination by Quintessa
Rebekah’s passion for winemaking began at 16 when she visited Napa Valley vineyards with her parents and an Australian friend of her father, a chemist and a winemaker. At each vineyard, he explained winemaking and tasting. It left such a lasting impression that she went on to pursue a dual degree in chemistry and biology at Macalester College with the dream of becoming a winemaker. She enrolled in the winemaking program at the University of California, Davis, where she earned her master’s degree in viticulture and enology. After completing her MS with a thesis on the effects of winemaking techniques on the phenolic composition of Cabernet Sauvignon, she abandoned the lab and went headfirst into a series of harvests in Italy, Oregon, and New Zealand before settling in Napa Valley where she has worked at exceptional producers such as Staglin Family, Rudd Estate and Buccella Wines before joining Quintessa in 2015. She is a professional member of the American Society of Enology and Viticulture and past President of the Napa Valley Wine Technical Group.