Events

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

Le Grand Fromage: Cheese Seminar with L’Espalier’s Louis Risoli

Code Price Date Time Location  
SEM-05
$100.00
5/19/17
10:30am - 12:00pm
White Elephant

50 Easton St.
Nantucket, MA 02554

Sold Out!

Back by popular demand…. Le Grand Fromage!  Defining the role of Grand Fromager across the East Coast, we bring you Louis Risoli of the nationally-acclaimed L’Espalier in Boston. The American-French restaurant’s renowned cheese program is led by Maitre D’ and Fromager Louis Risoli. Take a trip around the globe with a selection of artisanal cheeses, alongside a flight of wines selected to perfectly pair with these global delicacies. The wines will be presented by Advanced Sommelier, Lauren Daddona, formerly of L'Espalier. Join this duo as they lead you on a voyage to taste some of their favorite wine and cheese pairings. 

  • Featured wines include:
  • Champagne Gosset - Grand Blanc de Blancs NV
  • Domaine Laroche - Vaudevey Premier Cru Chablis 2015
  • Tenuta dei Sette Cieli - Indaco 2012
  • Royal Tokaji - Late Harvest 2015

Louis Risoli, Mâitre d' hotel and Fromager, L'Espalier

Mâitre d' hotel and Fromager Louis Risoli instills the philosophy of “chasing perfection” into the front of the house by way of his diligent and meticulous orchestration of L’Espalier’s three dining rooms. In doing so, Risoli ensures a dining experience that far surpasses guests’ expectations night after night. He has also defined the role of Grand Fromager across the east coast, having been one of the first in the nation to add this distinctive culinary expertise to a restaurant setting.

Risoli's arrival to L'Espalier even predates the restaurant's thirty-year plus owner, Chef Frank McClelland. He is the restaurant's most reliable historian, to include first hand stories of famous guests. As Mâitre d’ hotel for the past three decades, he has been integral in creating and maintaining the standard of excellence that has become synonymous with L’Espalier. Over the thirty years they have worked together, Risoli and Chef McClelland have developed a symbiotic relationship that is unparalleled. Risoli’s ability to anticipate the needs of the dining rooms and communicate with the kitchen is incomparable, some might even say psychic. 

In addition to maintaining harmony throughout the dining rooms and with the kitchen, Risoli’s intense passion for cheese has been the driving force behind the Grand Fromage, at L’Espalier since 1988, and the Cheese Tuesday program, which he and Chef McClelland initiated in 2002. He is nationally known, a perennial guest and speaker at national cheese conferences and a veritable encyclopedia about worldwide cheese varietals and culinary cheese trends.

Lauren Daddona, Wine Director, Les Sablons

Lauren Daddona is the Wine Director at Les Sablons, a newly-opened restaurant in Cambridge, MA.  She holds her Advanced certification with the Court of Master Sommeliers and was the Wine Director at L'Espalier in Boston for five years before joining the Les Sablons team.  Lauren's wine career began with six years at Lower Falls Wine Company, a fine wine shop in Newton, MA.  Prior to finding wine, Lauren studied Romance Languages and Art History at Bowdoin College, concentrations that led to her studies in France, as well as work at Christie's auction house in New York.  Her travels since have sent her to vineyards throughout Europe and the US with additional time spent in South America and Asia.
Lauren was a national finalist in the 2016 TopISomm competition, as well as a regional finalist in the 2015 and 2014 competitions. She is a Director Emeritus of the Boston Sommelier Society and was named a StarChefs Rising Star in 2015.    She has been cited in a range of publications, including Food & Wine, SOMM Journal, and Robb Report, as well as our very own Nantucket Magazine.