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 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

Château Minuty St-Tropez Party

Code Price Date Time Location  
SPEV-01
$75.00
5/17/18
9:00pm - 12:00am
The Nantucket Hotel & Resort

77 Easton St,

Nantucket, MA 02554

Sold Out!

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. Enjoy sumptuous sweets from our Pastry Chefs – Cedric Beguin of Breeze Restaurant, Brian Mercury of Oak & Rowan and Ryan Boya of NAHITA. The night is young – and the party beckons…

Cedric Beguin, Pastry Chef, Breeze Restaurant at Nantucket Hotel

Pastry chef Cedric Beguin was raised in France with a family who loved to cook and frequently gathered around the dinner table. His passion for baking began as a fascination with his grandmother’s baking and his experience in his father’s bistro south of Paris.
 Mr. Beguin absorbed the French culture and ideals for food during the many summers spent traveling around France working in local bakeries. His expertise in baking adds flavor and zest to the Nantucket Hotel and Resort where he currently works to create impressive plated desserts and spectacular banquet sweets.
 

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.

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 pastry program focuses on “seasonal ingredients, locality, and redefining the modern New England table.” His notable contributions include house made ice creams and sorbets in unconventional flavors, as well as an in-house bread and butter program. He was executive pastry chef for Himmel Hospitality’s Harvest, 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.”From Rochester, NY, Brian developed a sweet tooth helping his grandmother make cookies and desserts. His father suggested 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 worked for Peter Davis, Executive Chef of The Charles Hotel, with Executive Pastry Chef Dan Angelopolus and Rialto’s Executive Pastry Chef Susan Abbott.

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