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

Harbor Breakfast - Saturday

Code Price Date Time Location  
CUL-04
$60.00
5/20/17
9:00am - 12:00pm
Culinary Tent
White Elephant Village
19 N Water St,
Nantucket, MA 02584
Sold Out!

The perfect beginning to your day on the island! Wake up with music by the City Winery Marching Band, a fresh cup of coffee, a Bloody Mary featuring Tito’s Vodka or a Champy Mimosa! Enjoy live demonstrations with our celebrity chefs on the culinary stage. Breakfast includes an omelet bar, cheeses, pastries, gourmet bagels, fresh juices and artisan vendors. Join chef and cooking instructor Annie Copps as she emcees the morning and introduces the chef talent. There is plenty to get you fueled for your big day of NWF events!

Cooking Demonstrations Include: Chef Will Gilson of Puritan & Company and Chef Brian Mercury of Oak + Rowan. 

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.

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.  

Will Gilson, Chef/Owner, Puritan & Co.

Will Gilson’s farm-to-table cooking is rooted in his work at The Herb Lyceum at Gilson’s, the restaurant on his family’s farm in Groton, MA. Gilson was 17 when he began cooking there, and the experience served as inspiration for his current restaurant, Puritan & Company–a refined yet rustic neighborhood eatery in Cambridge’s Inman Square featuring farmers’ market fare. Gilson began making a name for himself in the Boston area in 2007, when he opened the Garden at the Cellar in Cambridge. He left in 2011 to launch a series of successful restaurant ventures, including Eat at Adrian’s, Cape Cod.

Jenny Johnson , Executive Producer , NESN

Two time Emmy Award Winning Producer and Co-host of NESN’s Dining Playbook