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 Tent All-Access Pass - Friday
9:00am - 5:00pm
White Elephant Village
19 N Water St,
Nantucket, MA 02584
The All-Access Culinary Tent Pass gives you admission to Harbor Breakfast and the Culinary Marketplace on Friday. For a one-time fee, you can come and go as you please all day long!
Start your day off right with The Harbor Breakfast. Enjoy a Bloody Mary brought to you by Tito’s Vodka or a Mimosa as the NWF Chefs provide you with an incredible variety of breakfast delicacies. Enjoy freshly baked breads, pastries and gourmet bagels, along with fresh brewed coffee, teas, and juices. Don't miss the omelet bar hosted by culinary students from Nantucket and the Greater Boston area, and artisan samples from local and regional vendors. Guest chefs take the stage with cooking demonstrations featuring their favorite breakfast recipes. Join chef and cooking instructor Annie Copps as she emcees the morning and introduces the chef talent.
In the afternoon, visit Culinary Marketplace for an afternoon of cooking demonstrations, food sampling, libations, shopping and entertainment. Our interactive tent is host to live cooking demos from some of the NWF’s local, regional and national chefs; exhibitors and vendors offering artisan food samples; book-signings by major wine critics, chefs and authors; and engaging activations.
Culinary Demonstrations Include: Chef Irene Li of Mei Mei Restaurant, Chef Jody Adams of TRADE, Chef Barbara Lynch of Barbara Lynch Gruppo, Chef Jeremy Sewall of Row 34 and Island Creek Oyster Bar and Chef Karen Akunowicz of Myers + Chang.
Irene Li, President and Chef, Mei Mei Restaurant
Irene Li co-owns and operates the Boston-based food truck, restaurant and shipping container enterprise collectively known as the Mei Mei Group. Founded with her two older siblings, their award-winning food businesses merge modern techniques and genre-bending creativity with sustainable practices and tech-savvy communications. Irene believes food can and should be delicious, fun, and just. Her background of living on an organic farm, working the restaurant line, and organizing for social justice inform her leadership of the food and sourcing elements of the company. She recently graduated from Cornell University with a BA in Food Systems and Cultural Studies, received two James Beard Rising Star nominations and an Eater National Young Gun award.
Jody Adams, Chef and Owner, Porto & TRADE
A James Beard award-winner, Chef and Co-Owner of TRADE and Porto, Jody Adams has been praised for her creativity, support of local farmers, continuous charitable work, and business acumen by local and national publications from The Boston Globe and Boston Business Journal to Gourmet, Food & Wine and The New York Times. She was a contestant on the second season of Top Chef Masters, BRAVO TV’s popular culinary competition, where she prevailed through cooking challenges like off-site wedding wars, preparing a meal for a Lisa Simpson, and feeding the cast and crew of the television show Modern Family, before finally meeting her nemesis in the form of a frozen goat leg. In November 2012, Jody was inducted into the Massachusetts Hospitality Hall of Fame.
Jody’s commitment to supporting local farms and purveyors extends beyond her restaurants’ doors. In 2008, she launched an internal educational program, Guerilla Grilling, designed to connect her staff (both front and back of the house) to the farmers and artisan producers that supply the restaurant. As a team, Rialto’s Guerilla Grillers have visited local vegetable farms, cheese producers, an oyster farm and even a chocolate factory.
Jody is actively involved in organizations that support child’s advocacy and hunger relief both domestically and internationally. She is committed to supporting The Greater Boston Food Bank, Share Our Strength and Partners in Health. In October 2010 Jody was presented with the Humanitarian of the Year award by Share Our Strength.
Jody’s culinary career began after graduating with a degree in Anthropology from Brown University. She began as a line cook at Seasons restaurant in the famed Bostonian Hotel under chef Lydia Shire in 1983. Three years later, she helped open Hamersley’s Bistro with Gordon Hamersley as his sous chef. In 1990, she took the executive chef position at Michela’s in Cambridge. While at Michela’s, Jody developed her reputation for carefully-researched regional menus that combined New England ingredients with Italian culinary traditions. And, in 1993, Food & Wine Magazine named Jody “one of America’s ten best new chefs.” In September 1994, Jody opened Rialto. Four months after the new restaurant’s opening, The Boston Globe awarded Rialto four stars, the newspaper’s highest rating, proclaiming that, “eating Jody Adams’ food at the stunning new Rialto is like stepping into a winter greenhouse just at the moment a spectacular hothouse orchid bursts into bloom, filling the senses.” The public quickly took notice, with awards and press accolades streaming in over the years. In 1997, Jody received the James Beard Foundation award for The Perrier-Jouet Best Chef Award: Northeast.
In 2012, Jody opened TRADE, where she serves as executive chef. TRADE was named one of The Boston Globe’s best new restaurants in Greater Boston in 2012 and was nominated for one of Bon Appetit magazine 50 best new restaurants. In July 2016, Jody opened her latest venture Porto alongside partners Sean Griffing and Eric Papachristos which was recently named one of the top 25 New Restaurants in Boston by Boston Magazine.
Jody Adams has also published a cookbook, In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant (Harper Collins Publishers; January 2002). She co-wrote the book with her husband, Ken Rivard.
Barbara Lynch, Chef and Author, Barbara Lynch Gruppo
James Beard Award-winner and Relais & Châteaux Grand Chef, Barbara Lynch is regarded as one of the world’s leading chefs and restaurateurs. After working under some of Boston’s greatest culinary talents in her early twenties, Barbara traveled to Italy where she learned about the country’s cuisine firsthand from local women. She returned to her native Boston and became the executive chef at Galleria Italiana, bringing national acclaim to the tiny trattoria when she captured Food & Wine's “Ten Best New Chefs in America” award.
In 1998, Barbara opened a restaurant of her own, No. 9 Park, in Boston’s Beacon Hill. Now at the helm of Barbara Lynch Gruppo, Barbara oversees seven celebrated culinary concepts including No.9 Park, B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, and Menton, and employs a staff of over 250. Barbara is also the author of Stir: Mixing It Up in the Italian Tradition, which received a prestigious Gourmand award for “Best Chef Cookbook” for the United States. Barbara is currently working on her second book, a memoir, which will be published in 2017. Barbara has received numerous accolades over the years. In 2014, she received her second James Beard Foundation Award, this time for “Outstanding Restaurateur”; she is the second woman ever to receive this honor.
Jeremy Sewall, Chef and Partner, Row 34, Island Creek Oyster Bar, Les Sablons
Jeremy Sewall may have been born in upstate New York, but he’s had the heart of a true New Englander since childhood summers spent in Maine with his family, feasting on lobsters, clams and other New England specialties. The water, too, plays a large role in his lineage; fishing has been a Sewall family livelihood for generations. Today, Jeremy sources his fresh lobsters from cousin Mark Sewall, who captains his 38-foot boat out of York Harbor, Maine. Regardless of his original zip code, few embody New England more than Jeremy.
He began his professional career in Maine at the Relais & Chateau White Barn Inn. Wanting to spread his wings, he moved to Europe, working for Albert Roux in London and Amsterdam before returning to Boston and a position at L’Espalier. From there, Jeremy moved to San Francisco, where he was immediately recognized for his flawless technique and passion for seafood the Lark Creek Inn in Larkspur, California. In 2000, as Executive Chef of Lark Creek Inn, Jeremy was one of five chefs in the country nominated as a Rising Star Chef by the James Beard Foundation. He moved back to the Northeast in 2003 as opening Executive Chef at Great Bay restaurant (present day Island Creek Oyster Bar), where he garnered accolades from The New York Times, Esquire and Gourmet, among others.
Jeremy left Great Bay to follow his dream of opening his own restaurant. In February 2006, Jeremy and his wife Lisa, a former pastry chef at L’Espalier, opened Lineage. Their appreciation for fresh ingredients and Jeremy’s authentic approach to modern American cuisine evolved into the present day market-driven menu. The restaurant has been recognized by many publications over the years including Bon Appetit, Food & Wine, Boston Magazine and most recently when Devra First re-reviewed the restaurant for The Boston Globe in 2013 and awarded it three-stars. Said First, “Lineage’s seafood dishes are as strong as Island Creek’s... Its service is gracious. Its cocktails are excellent …Seven years after it opened, it glides along, quiet but sure.”
In 2009, Jeremy’s friendship with Eastern Standard Kitchen & Drinks owner Garrett Harker led to a stint as Collaborating Chef of the heralded Kenmore Square hot spot. In 2010, they teamed up with Skip Bennett, the founder of Island Creek Oysters, to bring the Island Creek Oyster Bar to the city of Boston. In the fall of 2013, the trio opened their second restaurant, Row 34, an approachable and convivial neighborhood-focused restaurant and bar continues the team’s mission of celebrating New England’s rich seafood traditions and the farmers, fishermen, and lobstermen who inspire them. In 2015, the Row 34 team opened a second location at 5 Portwalk Place in Portsmouth, New Hampshire, just a few blocks from the bustling waterfront. In the fall of 2014, Jeremy released his first cookbook, James Beard Award nominated The New England Kitchen: Fresh Takes on Seasonal Recipes, with co-author Erin Byers Murray. In 2016, Jeremy co-authored a second book, Oysters: A Celebration in the Raw, with Marion Swaybill; the book presents a wide-ranging visual exploration of the iconic shellfish, including stunning portraits of more than fifty oyster varietals. Also in 2016, Jeremy and his partners opened a second Island Creek Oyster Bar in Burlington, MA. A new restaurant concept in Harvard Square called Les Sablons, is set to open in 2017.
Through his restaurants, Jeremy is dedicated to celebrating the diversity of New England seafood and the passion of the people who bring it to us. For Chef Jeremy Sewall, it’s in his blood.
Karen Akunowicz, Executive Chef/Partner, Myers+Chang
Chef 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, and she is the 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. For years, she studied the art of hospitality as she bartended and managed restaurants. 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.
Throwing herself though a cracked window of opportunity, she packed her knives and moved to Modena, Italy. She found a red bicycle, inspiration and renewed passion for preparing even the simplest of food. Armed with a fool’s artillery of very little Italian, and no place to live, she staged at a small osteria, made pasta with little old ladies, and finally became the Chef at L’Avion blu Enoteca.
On return to the States, Karen had the opportunity to work for Chef Ana Sortun as her Sous Chef at Oleana restaurant in Cambridge. Karen embraced the farm to table mentality and studied Sortun's creative spice-driven cuisine.
A twist of fate landed her at UTEC Lowell, where created the Fresh Roots Culinary Program. She worked with Lowell’s most disengaged youth to teach them culinary skills and help them find employment. She was able to combine her passion for cooking and her desire to create community while teaching young people valuable job skills in a difficult economy.
As Executive Chef at Myers and Chang, Karen strives to create powerful, addictive, crave-able dishes that keep Myers+Chang at the top of everyone's go to list. She is married to her sweetheart LJ, who is an awesome vegetarian.
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.
Matt Drummond, Executive Chef, Loco Taqueria & Oyster Bar
Growing up in Williamstown, Massachusetts, chef Matt Drummond fell in love with the culinary arts at an early age. Throughout middle and high school, he immersed himself in the kitchen culture at restaurants ranging from a Greek-Italian pizzeria to a French-style B&B and a classic American bistro. From the ages of 13 to 17, he worked his way from dishwasher to food prep to busser to line cook and finally Junior Sous Chef before taking his passion for cooking to the hallowed kitchens of Johnson & Wales University in Rhode Island.
Not content with simply hitting the books, Drummond started working in catering and restaurant service at the Dunkin’ Donuts Center in Providence. From high-volume to fine dining, Drummond also spent two summers in Williamstown as the first American-born chef allowed in the kitchen of German Master Chef Swen Boehm at Yasmin’s Restaurant in The Orchards Hotel. Upon graduating with degrees in Culinary Arts and Food Service Management, Drummond decided to follow his childhood dream of living in Boston. He moved to the city in 2008 to become the Sous Chef and eventually Chef de Cuisine at The Colonnade Hotel.
In the summer of 2013, Drummond joined the talented team at the Grafton Group as Executive Chef of Temple Bar, where he gave the menu at the beloved Porter Square institution his own classic-New-England-meets-contemporary-Europe twist. In the spring of 2015 Drummond headed to Southie to head up the kitchen at Loco Taqueria & Oyster Bar.
Carolyn Johnson, Chef, 80 Thoreau
After growing up in Northern California, Carolyn headed east to attend Wellesley College where she graduated with a degree in Economics and Studio Art. From there it was a leap into her true passion of food, cooking and restaurants.
She has cooked at many top restaurants in the Boston area. Carolyn rocked the wood grills cooking Stan Frankenthaler’s Asian-inspired cuisine at Salamander in Cambridge. She then spent time in the kitchen at Icarus, Chris Douglass’ New American restaurant in the South End. There was even a stint as sauté cook at the famed Arrows Restaurant in Ogunquit, Maine known for its on premise herb and vegetable garden.
Before opening 80 Thoreau in the spring of 2011 Carolyn held the position of Chef-de-Cuisine at Rialto Restaurant in Harvard Square. Carolyn worked her way up through the ranks at Rialto over the course of a seven year tenure under Jody Adams. Working closely with Chef Adams on the 2007 re-concepting of the restaurant was a highlight of her time there, and gave Carolyn a deeper appreciation and understanding of regional Italian cuisine.
Kevin Williamson, Chef/Owner, Ranch 616
In 1998 Kevin Williamson opened Ranch 616, a South Texas-style icehouse reminiscent of his many years hunting and fishing in South Texas and the Gulf of Mexico. It was at these ice houses where Williamson was served his finest meals, inspiring him to create a spot similar for local Austinites. At Ranch 616, Williamson combines the flavors of the Gulf Coast with the spices of the border towns of Texas.
Ranch 616 and Chef Williamson have won numerous awards, from his sugar cure rub to his legendary fried oysters voted Southern Living Magazine’s “Best in the South” for three consecutive years.