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.
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Burgundy Luncheon - In All Its Sunset Glow
12:30pm - 2:30pm
50 Easton St.
To know Burgundy is to love Burgundy - the most celebrated wines in the world. Winemaking in Burgundy dates back to the Romans in the 1st century AD. Over the centuries, Burgundy has become known for being the best land in the world for producing both Pinot Noir and Chardonnay. Burgundy, more than probably any other wine region in the world, is completely influenced by its terroir. You can taste the land, climate, grape, soil, vineyard placement, and the human touch - and that is Burgundy.
Join us for a delightful luncheon with some of Burgundy’s top producers and greatest personalities from this most beloved region. Old and new, large production to small Domaine - break bread and taste exquisite wines with Philippe Prost of Bouchard Père et Fils, Laurent Drouhin of Maison Joseph Drouhin, Christian Moreau of Domaine Christian Moreau Père et Fils and Megan Mcclune and William Waterkeyn of Domaine Jessiaume.
- Featured wines include:
- Domaine Christian Moreau - Chablis "Les Clos" Grand Cru 2015
- Maison Joseph Drouhin - Puligny Montrachet Folatières Premier Cru 2014
- Domaine Jessiaume - Beaune 1er Cru Les Cents Vignes 2014
- Bouchard Père et Fils - Volnay Caillerets 1er Cru 2012
Burgundy also has a reputation as being a food paradise with Charolais Beef, Bresse Chicken, Escargots and Cheeses. Our team of distinguished chefs will prepare a three-course luncheon to compliment the exquisite wines: Chef Brad Farmerie from New York City’s Saxon + Parole, Chef Johnny Sheehan from Boston’s Liquid Art House, and Chef David Blessing of Newport Rhode Island’s Newport Beach House.
“Burgundy..In all it’s sunset glow" - George Gordon, Lord Byron 1788-1824.
Philippe Prost , Winemaker & Technical Director, Bouchard Père & Fils
Born in Burgundy, France in 1956, the amiable Philippe Prost joined Bouchard Père & Fils in 1978 following an extensive education in Chemistry. He began his career at the winery with a focus in laboratory analysis and in 1989 was given the responsibility of purchasing and receiving of the grapes and wines for Bouchard Père & Fils.
In 1992 Mr. Prost assumed control of all winemaking responsibilities and has held the title of technical director ever since. In that time he has mentored many young winemakers one of whom warrants special note; Mr.Didier Seguier of celebrated Chablis producer, William Fèvre. Mr. Prost is passionate about painting, drawing, photography and of course winemaking and is considered one of Burgundy's most artistic and talented winemakers.
Laurent Drouhin, Ambassador to the U.S. and Caribbean, Maison Joseph Drouhin
Laurent Drouhin followed his father to the vineyards at a tender age, roller-skating in the cellars and playing in the cuverie. His fondest memory (a la Marcel Proust) is the smell of the macerating must.
Today, Laurent is the Maison Joseph Drouhin ambassador to the United States and the Caribbean. Besides his commercial responsibilities, he is also involved in communication and other public relation activities such as tastings and wine dinners. He has lived in New York since 2005.
Christian Moreau, Owner/Winemaker, Domaine Christian Moreau Père et Fils
After spending 11 years in Canada, Christian MOREAU came back to Chablis in 1972, with his wife Christine and their 3 children. Christian started working with his father, the 4th generation of the founder Jean-Joseph Moreau who started the wine business back in 1814. Since that time there has always been a family member involve in the wine trade.
Christian’s son Fabien, completed a Master's Degree in wine management and commercial administration at the University of Bordeaux, and is now in charge with his father in the vineyards and vinification of Domaine Christian MOREAU Père et Fils.
Megan McClune, Director, Domaine Jessiaume
As one of the very few American women influencing Burgundy today, Megan McClune’s story is a unique one - forging new territory in a Côte d’Or wine world. And it was her finance background that led to her position at the helm of Domaine Jessiaume.
Born in New Hampshire, she was raised there till the age of 11, before moving with her family to California. And it was those early years on the west coast that piqued her curiosity about the world of wine. “I got my first real glimpse of vines when I was 14.” Positions held before crossing the Atlantic included finance director for the widely popular gastronomic restaurant: Upstairs on the Square in Cambridge, Massachusetts - named one of the Top Ten New Restaurants in the World by Food & Wine magazine. Earlier financial positions were held with a number of New England eateries and retail establishments.
Meeting Alex Gambal in Boston in 2003 was the game changer. McClune started working for Gambal’s Burgundy wine business stateside as a financial consultant. This led to the move to Burgundy in 2004, where the Beaune-based Gambal project was to continue for just another 6 to 12 months. Becoming Gambal’s director of finance and sales, she held that position for 10 years before coming to Domaine Jessiaume in 2014.
Today, with owner Keith Murray, Megan McClune and William Waterkeyn are ushering in a 21st century philosophy grounded in organic practice and dedicated to the purest expression of terroir. They are striving to create the most beautiful, authentic and expressive wines possible from exceptional estate parcels.
William Waterkeyn, Winemaker, Domaine Jessiaume
Born in Cannes, William Waterkeyn grew up in Isère near the French Alps. There, the closest vineyards were in the Rhône Valley. Realizing early, his great passion for winemaking, Waterkeyn moved to Burgundy to study viticulture and winemaking - receiving his viticulture degrees from the Institut Universitaire de la Vigne et du Vin in Dijon in 2013. Winemaking studies followed his degree work in the study of biology at the Université Claude Bernard Lyon 1 in Villeurbanne.
His first viticulture position was with Domaine du Chêne in Chavannay, France where he vinified Syrah, Viognier, Marsanne and Roussanne.
Prior to joining Jessiaume, Waterkeyn was the assistant winemaker at Maison Alex Gambal in Beaune, after studying Oregon Pinot Noir at A to Z Wineworks/Rexhill in Newburg, Oregon. “My desire has always been to work in Burgundy. But prior to that, I wanted to experiment different things, see different places and different styles of winemaking. In order to learn and gain experiences, I have been, during and after my studies, to the northern Rhône Valley, Oregon, and of course throughout Burgundy. These travels and observations were essential to the evolution of my winemaking philosophy.”
Working closely with Megan McClune and Keith Murray at Domaine Jessiaume, Waterkeyn facilitated profound changes in both vineyard and cellar to organic practices.
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.
Johnny Sheehan, Executive Chef, Liquid Art House
Inspired by cooking in his home kitchen at a young age, Johnny took his first job in the restaurant industry washing dishes at age 14. As a young adult, he peered into the Boston restaurant scene while making deliveries all over the city as a tractor trailer driver. That experience reigniting his passion for cooking. When he courageously made a pivotal career turn and enrolled at the acclaimed Le Cordon Bleu culinary school in Cambridge, Massachusetts, he earned his degree and had what he describes as “life-changing experiences” along the way.
While at Le Cordon Bleu, Johnny’s passion for culinary art impressed his instructors and took his education to a different level. They invested hours of their time beyond the school day teaching him about molecular gastronomy and raw ingredients in open Asian markets. Opportunity knocked while he was still in culinary school and post-degree when
he went to work under celebrated Chef Ken Oringer at Boston’s renowned French Modern American restaurant Clio. Johnny worked tirelessly to learn each station in the kitchen and moved up the line. Then he jumped at the opportunity to work alongside Chef Chris Gould at Clio’s notable sushi bar, Uni. His next chapter began on Boston’s South Shore when he took the reigns at The New World Tavern, a gastropub in Plymouth, Massachusetts. First, Sheehan elevated the cuisine to match the Tavern’s award-winning beer selection. The result? His menu along with The New World’s beer selection went on to win Boston Magazines “Best casual restaurant south of Boston.” During his time south of Boston, Johnny also brought together a group of respected South Shore chefs and organized a series of Chef Dinners featuring organic and sustainable ingredients from local farms and purveyors.
Johnny Sheehan’s passion for cooking and unwavering attention to detail combined with his unique take on Asian-inspired cuisine is evident when you speak to him and have the pleasure of sampling his dishes. Chef Sheehan is currently the Executive Chef of Liquid Art House. Constantly inspired by the ever-changing art installations brought into the restaurant/lounge/art gallery by owner Ruta Laukien, he creates modern American cuisine with world-class flavor and techniques.
David Blessing, Vice President Culinary Arts and Development, Longwood Venues and Destinations
Growing up in Portland, ME, carrots were king and a minor obsession with carrot cake began. As a boy, it was not unusual for him to feign illness, skip school and bake the day away. Life revolved around food, the gardens it came from and the shared act of cooking for the family. Both David’s grandmothers were exceptional cooks; one a true Maine Downeaster and the other from Abruzzi, Italy. They taught him to respect the land and appreciate its abundance, and that the communal sharing of food is the quintessential and most powerful way to bring people together.
Before launching his career, Blessing worked in many capacities in his father’s restaurants. His professional career in Boston began 30 years ago. He spent 13 years with the Four Seasons Hotel company in Boston and San Francisco; both 5 Star, 5 Diamond Hotels and held positions as Executive Chef, Executive Sous Chef and Chef de Cuisine of the nationally acclaimed AAA, 5 Diamond restaurant, Aujourd’hui. He then moved to California as part of the leadership opening team of the highly anticipated Four Seasons where he worked alongside renowned Chefs, Restaurateurs and Hoteliers. In 2006 Chef Blessing partnered with Columbus Restaurant Group, working with longtime mentor and restaurateur, Jamie Mammano at Sorellina, Mistral and as Executive Chef opening L’Andana Grill in Burlington, MA.
Chef Blessing joined Longwood Venues + Destinations in 2010, bringing with him not just experience and his ensuing passion but also a unique perspective on private-event dining. It is both a daunting task and extraordinary feat to provide every diner a singular and incredible food experience when feeding hundreds of guests. Chef David created and oversees the culinary program for Longwood’s five properties in Boston, Brookline, Cape Cod and Newport, Rhode Island. His cooking style retains his focus on pristine and seasonal ingredients highlighting the local bounty of New England while bringing the same personal connection to the food he had as a child to his communal table today.
Ryan Boya, Executive Pastry Chef, Liquid Art House
Ryan’s love of food started at an early age. Influenced by his grandmother's baking, Ryan started working in a local tavern in his home town of Indian Lake New York while attending high school. Falling in love with the world of restaurants, Ryan decided to follow his passion attending Johnson and Wales University in Providence Rhode Island. While earning his bachelor degree, he got a job as the assistant pastry chef of Mills Tavern restaurant. Under the tutelage of Chef Samantha Finkelstein, Ryan learned how to be focused, clean and very creative. After leaving Mills Tavern, Ryan took on the pastry chef position at Local 121 in Providence RI. Here, Ryan was able to push himself creatively utilizing local farms and ingredients with a focus on seasonality. During his time at Local 121, Ryan was involved in many special events including Newport Food and Wine Festival and Farm Fresh Rhode Island. Ryan simultaneously consulted for Basta on Broad in Pawtuxet Village RI, helping them create their award winning menus. Wanting to challenge himself further Ryan left Local 121 and Basta, making his way to work for award winning Chef Jason Bond at Bondir in Concord MA. As a line cook at Bondir, Ryan was able to embrace his love of savory food inspired by Bond’s passion for farm to table refined cuisine. Currently, Ryan is the Executive Pastry Chef of Liquid Art House in Bay Village Boston. Combining influences from his grandmother’s kitchen and past restaurants, Ryan creates modern deserts walking the line of sweet and savory. His desserts have been known to include elements of beer, smoke and charred fruits and vegetables all balanced elegantly with sweetness and acidity.