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
7:00pm - 11:00pm
Nantucket Yacht Club
1 South Beach St.
Voila! A Wine Dinner like no other... La Fête brings guests together with winemakers, chefs and sommeliers to taste and celebrate some of the world’s greatest wines and award-winning cuisine. This charitable evening begins with an elegant Pol Roger Champagne and Calvisius Caviar Reception and continues into a four-course dinner with a dessert pairing by Royal Tokaji.
The Nantucket Wine & Food Festival Charitable Foundation has supported island charities and non-profits for the past 21 years. La Fête will benefit Island youth organizations including the NWF Culinary Arts Mentoring Program that provides speakers, visiting chefs, field trips and paid student employment opportunities for island youth and supports the Nantucket High School Culinary Arts Scholarship Fund.
Get your tickets early this event is sure to sell out quickly.
Karen Akunowicz, Executive Chef/Partner, Myers+Chang
Karen Akunowicz is a 2015, 2016 James Beard Nominee for Best Chef Northeast. She competed on Season 13 of Bravo TV’s Top Chef-California. Executive Chef/Partner at Myers+Chang in Boston, MA, she co-authored the Myers+Chang at Home Cookbook (Houghton Mifflin 2017) and was called one of the “ 21 Badass Women Changing the Food Word” by Marie Claire Magazine. A New Jersey native, Karen graduated from UMass Amherst and moved to Boston. Drawn to the heat, pressure and hustle of the kitchen she enrolled at the Cambridge School of Culinary Arts. She worked for Chef Michael Schlow and Christopher Myers at Via Matta in Boston’s Back Bay and helped to open the eclectic Beehive restaurant. She moved to Modena, Italy, found a red bicycle, inspiration and renewed passion for preparing even the simplest of food. She staged at a small osteria and finally became Chef at L’Avion blu Enoteca. On return to the States, Karen worked for Chef Ana Sortun as her Sous Chef at Oleana restaurant in Cambridge. A twist of fate landed her at UTEC Lowell, where she created the Fresh Roots Culinary Program. She is married to her sweetheart LJ, who is an awesome vegetarian.
Brooke Vosika, Consulting Chef, Sawkill Creek
Brooke Vosika, owner of Sawkill Creek in Woodstock, NY, is the former Executive Chef of the Four Seasons Hotel Boston. He was one of the most tenured chefs, spending a record 32 years with The Four Seasons Hotels and Resorts. Chef Vosika started his career at their property in Washington D.C. He then went on to Chicago, Seattle, Atlanta, and then New York all before Boston. Vosika oversaw the Boston hotel’s food and beverage outlets including the bustling Bristol Lounge, heralded as “Boston’s living room,” as well as banquet functions and In-Room Dining. Collectively, these outlets were serving well over half a million guests annually. Vosika’s career has brought him around the world and delivered awards from the prestigious Bocuse d"Or, James Beard Foundation, Improper Bostonian Magazine and Boston Magazine. He is now a consulting chef in the Berkshires, Hudson Valley, New England and an avid art and wine collector. He enjoys developing new culinary concepts with fresh ideas.
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.
Zoltán Kovács, Operations Director , Royal Tokaji
Zoltán Kovács joined the Royal Tokaji team as Operations Director in January 2017 based at the company's headquarters and winery in Mád, Hungary. He is responsible for Royal Tokaji's vineyards, winemaking, production, shipping, finance and administration operations along with managing and developing Royal Tokaji's Hungarian based team of thirty. Both his father and grandfather were in the wine business. He recalls spending many happy hours as a child with his father at the Viticultural and Oenological Research Station Institute in Blaj, where his father was technical director. Zoltán studied horticulture and viticulture at Budapest and Bucharest universities. After graduating he went to gain further practical viticultural and winemaking experience in South Africa, he worked during 1997 and 1998 at the Bergkelder Winery, Stellenbosch. Returning to Hungary, he was appointed Technical Manager at the Lázló Winery, Tállya, and worked there for seven years. In 2005 he moved to the Disznoko Winery as Oenologist and was later promoted to Production Manager. In his leisure time he enjoys walking in the countryside, gardening and cooking. He lives with his wife and two daughters in Tállya, near Mád.