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.  

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Château Minuty St-Tropez Party

Code Price Date Time Location  
SPEV-01
$75.00
5/17/18
9:00pm - 12:00am
To Be Confirmed
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When the Harbor Gala is over – the party is just getting started! Meet us in St-Tropez for a glamourous evening of dancing and drinking. Party into the night with a tropical breeze and a glass of Château Minuty Rosé in hand. The St-Tropez Party is our late-night soiree, where Mediterranean glitz meets Nantucket charm. In the style of the late-night party scene of St-Tropez with live DJ and late night desserts. Enjoy sumptuous sweets from our Boston Pastry Chefs -  Brian Mercury of Oak & Rowan, Ryan Boya of Nahita and Robert González of Cultivar. The night is young – and the party beckons…

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.

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.

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.