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
Bordeaux Luncheon - Irreplaceable - To the left, to the left...
11:00am - 1:00pm
50 Easton St.
- Robin Kelley O’Connor
- Philippe Newlin
- Kinou Cazes-Hachemian, Château Lynch-Bages
- Daniel & Florence Cathiard, Château Smith-Haut-Lafitte
- Tony Maws, Craigie on Main
- Robert Sisca, Providence G
- Tyler Kinnett, Harvest
“Irreplaceable ...to the left, to the left”
Beyoncé’s words could not be more appropriate, when talking about the unique taste, character and style found in the wines of Bordeaux’s Left Bank. These wines are coveted for their finesse and elegance. From it’s prime river-front location on the Garonne, the Left Bank of Bordeaux produces exquisite wines which are amongst the most popular and highly regarded wines in the world. Taste and learn about wines that showcase the right elements of structure, complexity, balance, freshness, staying power and lasting pleasure.
The Nantucket Wine & Food Festival welcomes three of Bordeaux’s greatest Châteaux:
- Château Lynch-Bages
- Château Smith Haut Lafitte
- Château Talbot
Featured wines include:
- Château Smith Haut Lafitte Blanc - 2013
- Château Talbot - Caillou Blanc 2005
- Château Smith Haut Lafitte - 1998
- Château Lynch-Bages - 2001
- Château Talbot - 2006
- Château Lynch-Bages - 2005
Philippe Newlin, Director, Duclot La Vinicole NY
Philippe Newlin runs Duclot La Vinicole USA, a top Bordeaux wine-importing house owned by the Moueix family of Petrus fame. He is a long-time wine educator with wine-course teaching responsibilities at Columbia Business School, Yale’s School of Management, The Wharton School, and HBS. Philippe started in the wine trade as the Tasting Director of Wine & Spirits Magazine before moving into wine importing. He holds the Diploma degree of the Wine and Spirits Education Trust of London, the highest professional accreditation of this trade-oriented body. This is Philippe’s fifth year conducting tastings and seminars on island with the NWF.
Robin Kelley O'Connor, Wine Specialist, RKO Vine Global Wine Consultants
Robin Kelley O’Connor enjoys 30 years of experience in the wine trade and a stellar reputation as a leading wine educator, international wine judge, wine writer, and sommelier. Mr. O’Connor most recently was ‘Lead Business Specialist’ and Director of Wine & Beverage Education at Italian Wine Merchants (IWM). IWM is a leading purveyor of fine Italian wines in the country, as well as a specialist in providing great, rare and collectable wines of Burgundy, Bordeaux, Champagne, California, Italy and Rioja.
He was Head of Wine & Lead Specialist, Americas, for Christie’s Auction House. Prior to Christie’s, he was Director of Sales and Education for Manhattan wine and spirits retailer Sherry-Lehmann, winner of Wine Enthusiast Magazine’s 2010 Wine Retailer of the Year Award.
A native of Maryland, Mr. O’Connor began studying wine while still a student at the University of Maryland. He started his wine career in London as head sommelier at Le Chateaubriand Restaurant in the prestigious May Fair Hotel and went on to earn a diploma from the Wine & Spirits Education Trust (DWS). He holds Certified Specialist of Wine (CSW) and Certified Wine Educator (CWE) certifications from the Society of Wine Educators and passed the Court of Master Sommeliers’ Certified Sommelier exam.
Kinou Cazes Hachemian, Owner, Château Lynch-Bages
Kinou Cazes Hachemian, fourth generation owner is currently responsible for representing Lynch-Bages and the wines from the family estates throughout North America.
Kinou grew up in Pauillac where her family has its roots but began her career in New York working in advertising. She came back to France to work for the insurance group AXA and in 1996 joined AXA Equitable in New York.
Wine and the art of living have been her enduring interests. Now living near New York City with her husband and children, she collects objects connected to wine and gastronomy from all over the world, and sources the designer creations and works of art that can be admired throughout the Lynch-Bages wineries and in the boutiques of the village of Bages.
Kinou is a fan of all of life’s pleasures especially those of the table. To celebrate the 80th anniversary of the Cazes Family at Lynch-Bages she compiled a book, Lynch-Bages & Co., a Family, a wine and 52 recipes, detailing the history of Lynch-Bages together with a history of the Cazes family cuisine, enjoyed by guests in the Cordeillan-Bages restaurant and at family gatherings.
Florence & Daniel Cathiard , Owner , Château Smith Haut Lafitte
Daniel and Florence Cathiard were members of the famous French National ski team. After the death of his father in 1970, Daniel and Florence found themselves running the family's small supermarkets chain. Within 20 years, they had transformed it into the tenth largest mass distribution group in France, with 15 hypermarkets and 300 supermarkets.
At the same time, they launched and developed a chain of sporting goods shops – Go Sport – in France, Belgium, and California. Florence worked with Daniel managing Genty and Go Sport for ten years before launching her own advertising firm, later becoming Vice President of McCann Europe in 1985. In 1990, Daniel and Florence sold all their business interests to buy Château Smith Haut Lafitte. Over a two year period, they invested massively in renovating both the winery buildings and the 18th century manor house built by George Smith, where they decided to live and to devote their energy to their newfound passion: making outstanding white and red wines.
The reasons we chose Château Smith Haut Lafitte is quite simple: it was love at first sight when we visited the château's magnificent underground cellar, which fits in perfectly with our desire to make one of the world's best wines. The other reason was the unique terroir of semi precious stones and gravels dating back to the quaternary era.
Florence has written a book entitled Art de Vigne (“Art of the Vine”) published by Editions de la Martinière-Aubanel and Autour d’une bouteille. The couple's two daughters have created their own businesses with their respective husbands.
Florence is president of the Conseil Superieur de l’Oenotourisme and has succeeded this year in launching with the Minister of Tourism a multilingual and hexagonal Gate - visitfrenchwine.com - giving access for the first time to all the wine regions of France, including also unsung heroes.
Tony Maws, Chef and Proprietor, Craigie on Main & The Kirkland Tap and Trotter
Since opening his first restaurant, Craigie Street Bistrot, in 2002, Chef Tony Maws has risen to international acclaim for his innovative and creative work in the kitchen, dedication to showcasing locally grown produce and locally caught seafood on the menu, as well as the high expectations he sets for himself and his staff. Maws continually earns recognition as one of the country’s best chefs, including a James Beard Award for Best Chef Northeast 2011; “Boston’s Best Chef” 2010, 2008, 2006, and 2003 by Boston magazine; and Food & Wine magazine’s 2005 “Best New Chefs.” Today he operates two of greater Boston’s culinary gems: Craigie on Main in Cambridge and The Kirkland Tap & Trotter in Somerville.
Craigie on Main, which he opened when he outgrew Craigie Street Bistrot in 2008, gives Maws the opportunity to create a menu that epitomizes these passions. Working on the line, writing a menu that changes daily, directing the wine program, and still making time for afternoon visits from his wife, Karolyn, and his son, Charlie, Maws ensures Craigie on Main is a family-run business at which guests feel welcome, as if they were at the chef’s own home. He opened The Kirkland Tap & Trotter in fall 2013 to further this idea, offering a heartier, more casual menu in a neighborhood pub setting.
Robert Sisca, Corporate Executive Chef, Garde East – G Hospitality
Corporate Executive Chef Robert Sisca is one of New England’s true culinary talents. Sisca’s Rhode Island roots run deep as he is not only a resident of the Ocean State; he also graduated from Johnson & Wales University and previously worked at the acclaimed Gracie’s in Providence. At The ProvidenceG, a new multifaceted experience located in one of the city’s most iconic historic buildings, Chef Sisca creates an inimitable guest experience by elevating culinary operations and entrepreneurial aspects of the unique restaurant venues: GPub and Rooftop at the ProvidenceG.
Chef Sisca has a profound appreciation and passion for combining ingredient-driven cuisine with the refined and classic techniques that he has honed at some of the country’s most exclusive culinary destinations. Chef Sisca worked at the historic One if by Land, Two if by Sea in New York City prior to becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted Michelin Three Star award and four stars from the New York Times. Prior to joining ProvidenceG, Robert was Executive Chef & Partner of MARC’s highly successful Bistro du Midi in Boston where he earned local and national praise for his epicurean excellence.
Each venue at ProvidenceG utilizes the New England bounty and caters to the seasonal flavors culinary expression that is sought by guests both near and far. Chef Robert Sisca lives in Cranston, Rhode Island with his wife Bree and their two twin sons Hunter and Jameson. Chef Robert is also an avid hunter, carrying on the tradition that he started with his father when he was a young boy. When he is not in the kitchen at ProvidenceG, Chef Robert also enjoys golfing and rooting for his favorite native New York sports teams.
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.