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
Opus One Wine Dinner
7:00pm - 11:00pm
Address will be provided to ticket holders in early May
Opus One, Napa Valley - Michael Silacci, Winemaker
Join Michael Silacci, winemaker at Opus One and Tyler Kinnett, Executive Chef at Harvest for a truly one-of-a-kind experience. Well known for his passionate and educated approach to winemaking, Michael is an artist, a scientist, an educator and a visionary. Opus One is one of the most renowned wines of Napa Valley, celebrated world-wide. This unique collaboration between Robert Mondavi and Baroness Philippine de Rothschild produces a proprietary Bordeaux-style blend. This iconic wine, developed in 1979, has continuously gained some of the highest rankings of California wine.
Wines for the dinner Include:
Opus One 2003
Opus One 2004
Opus One 2011
Opus One 2013
Michael Silacci, Winemaker, Opus One
Michael joined Opus One in March 2001 as director of viticulture and enology and became winemaker in January of 2004, taking on responsibility for all aspects of viticulture and winemaking.
Prior to his appointment at Opus One, Mr. Silacci spent 6 years as winemaker at Stag’s Leap Wine Cellars, one year as winemaker at King Estate in Oregon, and 6 years at Beaulieu Vineyard. He also made wine in France and Chile. Mr. Silacci holds a master’s degree in viticulture from the University of California, Davis in addition to undergraduate degrees in enology from the University of California, Davis and the Institut d’Oenologie at the Université de Bordeaux.
Advancing a holistic vision of winegrowing as the ultimate expression of terroir, Mr. Silacci ensures that the connection between viticulture and winemaking at Opus One is seamless, reflecting the philosophy of founders Baron Philippine de Rothschild and Robert Mondavi. Mr. Silacci seeks to enhance tradition and maintain innovation. His wines express time and place.
Tyler Kinnett , Executive Chef , Harvest
Tyler Kinnett currently helms the kitchen at Harvest Restaurant in Cambridge, Massachusetts as Executive Chef. At 19, he moved to Vermont, working part-time at various restaurants while attending the New England Culinary Institute in Montpelier.
Upon graduating from culinary school in 2009, Kinnett began his career in Boston under the tutelage of Gordon Hamersley, where he served as garde manger intern at the city’s famed Hamersley’s Bistro. Following that, he worked at Fenway Park for the 2010 season as a cook in the EMC Club. Next, under Chef Geoff Gardner at Sel de la Terre, Kinnett learned to never stop pursuing greatness through high standards and hard work, as well as the skillset of running a kitchen and restaurant. In spring 2012, he returned to Fenway Park to help run the catering department for the season, where he was able to work with a number of talented Boston chefs.
Kinnett joined the team at Harvest in 2012 as a sous chef, where he was able to showcase his producedriven cooking and fresh, regional ingredients to develop vibrant flavors in a seasonally rotating menu, and he quickly moved up the ranks. Throughout his time at Harvest, Kinnett took a short sabbatical to work at Paul Kahan’s Publican (Chicago) and also spent time in the kitchen of Thomas Keller’s Michelinstarred Per Se (New York City). In May 2015, Kinnett was appointed to the position of Executive Chef at Harvest, taking the reins of the New England culinary institution as it prepares to celebrate its 40th anniversary.