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.  

MUST BE 21 OR OLDER TO PURCHASE TICKETS TO ALL NWF EVENTS.   VALID ID REQUIRED FOR ENTRY

Culinary Marketplace - Saturday

Code Price Date Time Location  
CUL-05
$60.00
5/20/17
1:00pm - 5:00pm
Culinary Tent
White Elephant Village
19 N Water St,
Nantucket, MA 02584
Sold Out!

Step inside a culinary oasis for an afternoon of celebrity chef cooking demos, food samples, libations, shopping and entertainment. Enjoy a glass of Château Minuty or Château D'Esclans Rosé while you enjoy the music from the City Winery Marching Band!

Cooking Demonstrations Include: Chef Terence Feury of Forty 1° North, Chef Neil Hudson of Bartlett's Farm and Chef Jose Enrique of Jose Enrique. 

Terence Feury, Executive Chef, Forty 1° North

Feury, one of the East Coast’s culinary pioneers, has recently moved to Newport RI and is currently Executive Chef at Forty 1° North.
His pedigree combined with his standard for excellence and critical acclaim are sure to make any of his projects an important dining destination.
In 2015 he started a new venture at Forty 1° North a state of the art Hotel Resort and Marina located on the waterfront in downtown Newport. Feury utilizes organic and locally sourced selections with the precision of a classically trained chef, inventive and inspired. The menu features grilled meats, seafood, and raw bar.
In 2012 he opened Tavro 13 the menu showcased Feury’s deft hand with all that is aquatic. Philadelphia magazine anointed Feury one of Philadelphia’s brightest culinary stars with the title of Best Chef in 2010. Philadelphia Inquirer Restaurant Critic Craig LaBan dubbed him one of the city’s finest chefs. Feury’s professional path has taken him through some of the nation’s top kitchens, including NYC’s Le Bernardin (whose sterling national standing includes a long history of four-star ratings from The New York Times and a maximum three stars from the Michelin Guide). Feury parlayed what he learned at Le Bernardin to earn critical acclaim for his expertise with seafood at Philadelphia’s Striped Bass, another nationally renowned seafood destination. He continued his culinary pursuit at the Ritz-Carlton in Washington, D.C. before returning home to Philadelphia to helm the kitchen at Fork, an American Bistro in the historic Old City neighborhood. Chef Feury’s talents have earned him countless accolades, including “Rising Star Chef, 2000” by Restaurant Hospitality and a 2004 Star Chefs Award for Rising Star Chef. In 2002 he was honored with a James Beard Award nomination for Best Chef Mid Atlantic.
Chef Feury has served as consulting Chef at some of Philadelphia area’s most exciting restaurants including a kitchen+ bar and La Peg restaurants in Philadelphia
 

Neil Hudson, Executive Chef, Bartlett's Farm

Executive Chef at Bartlett’s Farm, Neil Patrick Hudson has excelled as a local farm to table chef, nurturing a chef’s need for fresh and local ingredients and applying his techniques to the organic culinary direction of Bartlett’s farm.

Chef Hudson has made his mark on the Nantucket culinary world over the past decade, earning top accolades from the Zagat Survey, Nantucket Today, In Style Magazine, N Magazine, and Cape Cod Life.

Jose Enrique, Chef, Jose Enrique

Chef Jose Enrique, born in Santurce, Puerto Rico, graduated from the Culinary Institute of America in New York in 1998.
Jose Enrique worked in New York, Florida and Louisiana before he returned to his homeland. In 2007, he opened his first restaurant Jose Enrique, which was established at La Placita de Santurce and It’s personalized menu is prepared daily, incorporating natural and organic products, focusing on fresh Puerto Rican produce, which allows the climate and ingredients to direct Chef menu choices.
One year after opening, CondeNast Traveler magazine included Jose Enrique in it's list of 105 best new restaurants. Soon after, the Travel and Leisure magazine ranked San Juan, the capital city of Puerto Rico, among the first in food selection, beverages and restaurants. These awards were just a few inspiring reasons for Jose Enrique to proudly continue mastering his culinary creations in his island. He hasn't strayed since.
Jose Enrique was chosen as a Semifinalist for the 2013 and 2014 James Beard Foundation award in the category of "Best Chef South", marking the first time in history a Puerto Rican chef has participated in this award. In 2013, Jose Enrique was featured in the 25th Anniversary edition of the Food & Wines Best New Chefs. His award carried him as one of the ten "Best New Chefs" across the U.S. It was the first time in history where a Puerto Rican had received this honor. In 2015 and 2016, Jose Enrique went through the James Beard Foundation semifinals and made it to the finals also making this the first time ever that a Puerto Rican recieved this recognition.
In December 2016, Jose Enrique opened the beach club by JE in the ST Regis in Rio Grande Puerto Rico.
 

Johnny Sheehan, Executive Chef, Liquid Art House

Inspired by cooking in his home kitchen at a young age, Johnny took his first job in the restaurant industry washing dishes at age 14. As a young adult, he peered into the Boston restaurant scene while making deliveries all over the city as a tractor trailer driver. That experience reigniting his passion for cooking. When he courageously made a pivotal career turn and enrolled at the acclaimed Le Cordon Bleu culinary school in Cambridge, Massachusetts, he earned his degree and had what he describes as “life-changing experiences” along the way.

While at Le Cordon Bleu, Johnny’s passion for culinary art impressed his instructors and took his education to a different level. They invested hours of their time beyond the school day teaching him about molecular gastronomy and raw ingredients in open Asian markets. Opportunity knocked while he was still in culinary school and post-degree when
he went to work under celebrated Chef Ken Oringer at Boston’s renowned French Modern American restaurant Clio. Johnny worked tirelessly to learn each station in the kitchen and moved up the line. Then he jumped at the opportunity to work alongside Chef Chris Gould at Clio’s notable sushi bar, Uni. His next chapter began on Boston’s South Shore when he took the reigns at The New World Tavern, a gastropub in Plymouth, Massachusetts. First, Sheehan elevated the cuisine to match the Tavern’s award-winning beer selection. The result? His menu along with The New World’s beer selection went on to win Boston Magazines “Best casual restaurant south of Boston.” During his time south of Boston, Johnny also brought together a group of respected South Shore chefs and organized a series of Chef Dinners featuring organic and sustainable ingredients from local farms and purveyors.

Johnny Sheehan’s passion for cooking and unwavering attention to detail combined with his unique take on Asian-inspired cuisine is evident when you speak to him and have the pleasure of sampling his dishes. Chef Sheehan is currently the Executive Chef of Liquid Art House. Constantly inspired by the ever-changing art installations brought into the restaurant/lounge/art gallery by owner Ruta Laukien, he creates modern American cuisine with world-class flavor and techniques.

Annie Copps, Chef & Cooking Instructor ,

Annie B. Copps is a Boston-based chef, cooking instructor, international culinary tour guide, journalist, and food activist with more than 30 years of experience in the local and international food, travel, and public health arenas.

Annie has built her life and career around her passion for food, wine, and travel. For more than three decades, she has worked in the international public health field and as a chef, magazine editor, television and radio show host and guest, food stylist, television producer, speaker, and consultant.