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
Chateau Musar Wine Dinner
7:00pm - 11:00pm
Address will be provided to ticket holders in early May
Chateau Musar, Lebanon - Bartholomew Broadbent
Saxon + Parole, New York City - Brad Farmerie, Executive Chef
Chateau Musar - A unique wine with a most interesting history. Despite a turbulent political history, or perhaps in part as a result of it, Musar commands great enthusiasm around the world and is acclaimed as Lebanon’s most famous wine producer. It was winemaker Serge Hochar, and his charismatic style that shaped the character of his family wines and helped build the modern Lebanese wine industry.
"The wines themselves are remarkable. The red, a blend of cabernet sauvignon with cinsault and carignan, is like an otherworldly Bordeaux — rich, ripe, lightly spicy with its own peculiar funk... The white is even more unusual, made of obaideh and merwah, ancient indigenous grapes. Both are complex and worthy of long aging,” says Eric Asimov of the New York Times.
This dinner will be led by Bartholomew Broadbent, as you taste and learn about the dynamic wines of Chateau Musar. Brad Farmerie, chef-proprietor of five acclaimed restaurants, including New York City's Saxon + Parole will create a Lebanese inspired meal to pair with these exquisite wines. Brad’s grandfather was born in Lebanon and he has a strong connection and love of Lebanese wines.
Wines for the dinner Include:
Musar Hochar Pere et Fils 2011
Chateau Musar Rouge 2007
Chateau Musar Rouge 2004
Chateau Musar Blanc 2006
Chateau Musar Blanc 1999
Bartholomew Broadbent, , Chateau Musar
Raised in the English wine trade in a formal apprenticeship to his famous father, Michael Broadbent MW, Bartholomew has also worked in London for Harrod’s Wine Department, Harvey’s Fine Wine Merchants in Pall Mall and Christie’s. He worked in Australia for Rothbury Estate and for Yalumba Winery. In France, he worked in Cognac for Hennessy and in Paris for L’Academie du Vin. He moved to Montreal to work for Schenley Canada Inc, later moving to Toronto as their Wine Consultant,and wine sales in Ottawa.
Known as one of the world’s foremost authorities on Port and Madeira, Bartholomew is credited with being responsible for the growth of Port consumption in North America during the mid 1980’s and was responsible for the re-introduction of Madeira to America in 1989. In 1996, Broadbent Selections was founded with a focus family-owned wineries-on places with personality and stories, and on wines that come from the heart.
Bartholomew Broadbent was named one of the “fifty most influential people in the wine world” by Decanter Magazine (June 1997). Broadbent Selections, Inc. was nominated Importer of the Year 2005 by Wine Enthusiast magazine and was named one of the 100 fastest growing companies in 1998 by Entrepreneur magazine and Dun & Bradstreet.
Brad Farmerie, Executive Chef, Saxon + Parole
Brad Farmerie grew up in Pittsburgh in a food-loving family. His mother, an avid home cook, exposed him to a variety of cuisines, a staple being Middle Eastern cooking, and insisted on home baked bread and vegetables straight from the family garden.
Farmerie found himself in London, during England’s food revolution, studying among a respected group of chef-instructors at one of the most highly-regarded culinary schools in the world. Outside the classroom, the opportunities for further learning were unique: London presented the chance to work in Michelin-starred restaurants; plus its proximity to Europe, the Middle East, and Northern Africa, made it relatively easy to sample some of the world’s most interesting cuisines.
He further rounded out his education and technique at acclaimed restaurants including Coast, Chez Nico and Le Manoir aux Quat’ Saisons. Most influential to his own style was his experience working with famed New Zealand chef Peter Gordon at the Sugar Club in 1996, and he went on to assist Gordon and Anna Hansen in opening the criticallyacclaimed The Providores and Tapa Room in 2001.
In 2003, Farmerie moved back to the States to head up the kitchen of the first AvroKO-designed, owned and operated restaurant, PUBLIC, where his culinary magpie method takes cues from broad source material, looking to Asia, the Antipodes, and Europe for inspiration. Michelin has awarded the restaurant a coveted star every year since 2009.
In Fall of 2011, Farmerie focused his lens on traditional American grill fare to open Saxon + Parole, showcasing domestic meat and seafood, as well as seasonal and sustainable produce, marked with Farmerie’s signature global twist in flavors and cooking methods. Just short of two years later, Saxon + Parole was awarded “Best Restaurant Bar in the World” at the Tales of the Cocktail. In March of 2012 they continued their growth with The Daily, a bar in the space adjacent to PUBLIC that offers a rotating menu of small plates and cocktails which changes daily.