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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Island Hopping with Chefs Jose Enrique & Michael Scelfo
11:30am - 1:30pm
17 S. Water Street
From San Juan, Puerto Rico to Nantucket Island - Join these two award winning chefs for a liquid art luncheon as they celebrate the flavors of San Juan paired with cocktails thoughtfully crafted and worthy of these chefs' creations.Jose Enrique, Chef/Owner of the bustling San Juan restaurant, Jose Enrique joins forces with Michael Scelfo, Chef /Owner of Cambridge restaurant, Waypoint combining their forward thinking approach to coastally-inspired cuisine. An afternoon of big personalities and unexpected tastes!
Jose Enrique, Chef, Jose Enrique
Chef Jose Enrique, born in Santurce, Puerto Rico, graduated from the Culinary Institute of America in New York in 1998.
Jose Enrique worked in New York, Florida and Louisiana before he returned to his homeland. In 2007, he opened his first restaurant Jose Enrique, which was established at La Placita de Santurce and It’s personalized menu is prepared daily, incorporating natural and organic products, focusing on fresh Puerto Rican produce, which allows the climate and ingredients to direct Chef menu choices.
One year after opening, CondeNast Traveler magazine included Jose Enrique in it's list of 105 best new restaurants. Soon after, the Travel and Leisure magazine ranked San Juan, the capital city of Puerto Rico, among the first in food selection, beverages and restaurants. These awards were just a few inspiring reasons for Jose Enrique to proudly continue mastering his culinary creations in his island. He hasn't strayed since.
Jose Enrique was chosen as a Semifinalist for the 2013 and 2014 James Beard Foundation award in the category of "Best Chef South", marking the first time in history a Puerto Rican chef has participated in this award. In 2013, Jose Enrique was featured in the 25th Anniversary edition of the Food & Wines Best New Chefs. His award carried him as one of the ten "Best New Chefs" across the U.S. It was the first time in history where a Puerto Rican had received this honor. In 2015 and 2016, Jose Enrique went through the James Beard Foundation semifinals and made it to the finals also making this the first time ever that a Puerto Rican recieved this recognition.
In December 2016, Jose Enrique opened the beach club by JE in the ST Regis in Rio Grande Puerto Rico.
Michael Scelfo, Chef/Owner, Alden & Harlow / Waypoint
Chef Michael Scelfo’s career path has never been a linear one. He has had twists, turns and many travels in between which have brought him to this moment. His second restaurant project, Waypoint signals a natural next step along his culinary journey. The menu reflects his forward-thinking approach to coastally-inspired fare - marrying his time spent along the Atlantic and Pacific shores.
At his award-winning Alden & Harlow, he extended the concept of the domestic kitchen table into his first owned and operated restaurant. Located in the iconic Casablanca restaurant space in Cambridge, Alden & Harlow pays homage to its chef’s roots by making each ingredient shine, and ultimately, cooking from his heart. In September 2016, Conde Nast Traveler named Alden & Harlow one of the Best Restaurants in the World. In 2016, the James Beard Foundation honored him as a semifinalist for Best Chef Northeast. In 2016, Boston Magazine honored Alden & Harlow with Best Restaurant: General Excellence.
In his Boston Globe review, Mat Schaffer wrote about Waypoint that business appears to be booming. Scelfo’s fans are on board for the next stage of the journey. In The New York Times, writer Jason Tesauro said Waypoint is vibrant enough for a happy hour pop-in, yet intimate enough for after-dark canoodling over caviar and cocktails. In January 2017, Boston Magazine awarded Waypoint a three-star review boasting with full-bore flavors and opulent ingredients, [Waypoint] gives pristine seafood and everything else on the menu the Midas touch.