Located on the island of Nantucket, this boutique experience of world class wines and award winning food will forever change you. Over the past 22 years, the Nantucket Wine & Food Festival has become one of the most celebrated wine and food events in the country.  


Welcome Reception

Code Price Date Time Location  
5:00pm - 7:30pm
White Elephant

50 Easton St.
Nantucket, MA 02554

Sold Out!

Let the festivities begin! Don't miss the opening pop of Veuve Clicquot and raise your glass to toast the 21st Annual Nantucket Wine and Food Festival!

Join us at the 2017 Welcome Reception at The White Elephant on Wednesday evening to greet our chefs, winemakers and presenters! Mix and mingle with our Luminaries and get a preview taste of the talent that will be featured for the next four days at the 21st Annual Nantucket Wine and Food Festival. Great wines, great food, great music and fun! The Welcome Reception is a veritable who's who of the NWF celebs!

Enjoy the wines of Domaine François Villard, Domaine des Deux Roches, Larkin Wines,  Lede Family Wines and Opus One.

  • Featured wines include: 
  • Veuve Clicquot - Yellow Label Brut
  • Domaine Des Deux Roches - Macon Villages 2015
  • Domaine Des Deux Roches - St Veran Vieilles Vignes 2014
  • Domaine François Villard - Contours de Deponcins Viognier 2015
  • Domaine François Villard - Syrah l'Appel de Sreines 2015
  • Larkin Wines -  Jack Larkin Chardonnay 2014
  • Lede Family Wines - Stags Leap District Cliff Lede Cabernet Sauvignon 2006
  • Lede Family Wines - Stags Leap District Cliff Lede Cabernet Sauvignon 2009
  • Lede Family Wines - Stags Leap District Cliff Lede Cabernet Sauvignon 2012
  • Opus One - 2005
  • Opus One - 2007
  • Opus One - 2011
  • Opus One - 2013

Lite bites will be provided by Brian Alberg from the Red Lion Inn, David Blessing of Newport Beach House, Michael Scelfo of Alden & Harlow, Robert Sisca of Garde East and Lou Rossi from Castle Hill Inn.

The NWF Welcome Reception is sponsored by N Magazine, Veuve Clicquot, Hingham Savings and Tripleseat.



Sean Larkin, Owner/Winemaker, Larkin Wines

Sean Larkin is the owner/winemaker of Larkin Wines. Since the first vintage in 1999, Larkin has been on a roll. Crafting serious wines culled from a short list of Napa Valley vineyards, he has managed to quickly capture the eye of critics and connoisseurs alike for his lusty brand of brawny reds. Sean produces about 500 cases annually focusing on his much sought-after Cabernet Franc. 

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.

Kevin Tessieux, Owner, Domaine des Deux Roches

Before working in the family winery, Kevin Tessieux worked as a wine and food critic travelling all over Europe writing for several French publications.

Today he is the owner, along with his brother in law, of Domaine Deux Roches in the southern Burgundy region of Maconnais. They specialize in Chardonnay from Macon-Villages, Saint Veran and Pouilly Fuisse. They own 45 ha (about 100 acres) of vineyards throughout the region.

They also own and operate Chateau d’Antunac in the Languedoc region of Limoux.

Kevin is also the president of the Saint Veran Appellation as well as a business professor and a university in Lyon. 

Christopher Tynan, Winemaker, Lede Family Wines

Born in New York and raised in Texas, Christopher Tynan began his wine career working summers as a vineyard technician doing irrigation management for vineyards across Napa and Sonoma counties. Following a harvest at Cain Vineyard & Winery in 2004, he was given an opportunity to work the 2005 harvest with the legendary winemaking and viticulture team of Helen Turley and John Wetlaufer at Blankiet Estate in Yountville.

In 2006, Christopher became the assistant winemaker at the prestigious Colgin Cellars on Pritchard Hill. At Colgin, Christopher worked closely with owner Ann Colgin, Winemaker Allison Tauziet and Vineyard Manager David Abreu for the next five years. It was here where he learned and embodied the standard for excellence in all aspects of winemaking and viticulture. In 2012, Christopher was introduced to Cliff Lede by David Abreu and joined the Cliff Lede Vineyards team shortly thereafter. His exacting philosophy of only employing low-yield vines from select sites and minimal intervention in the winery ensures that each bottle expresses the distinct nuances of each site, block and vintage.  


François Villard, Winemaker, Domaine François Villard

In 1988, François Villard started his professional training at the agricultural college in Davaye (Burgundy). He planted his first vines in 1989. From there he set up his own business and harvest in Chayanay Village, building his winery in Saint Michel sur Rhône.

His first production was made up of 400 bottles of Condrieu. He now makes over 225,000 bottles a year.

His next project is an extension of the HIW Winery and wine production of Crozes.

Brian Alberg, Executive Chef and Vice President of Culinary Development, The Red Lion Inn

Brian oversees all aspects of culinary operations for Main Street Hospitality and has been Executive Chef at The Red Lion Inn since 2004. A graduate of the Culinary Institute of America in Hyde Park, NY, he is a member of Chefs Collaborative and Boston Chefs, serves on the board of the Norman Rockwell Museum and the Railroad Street Youth Project and is the founding chair of Berkshire Farm & Table. Brian curates Berkshire regional dinners annually at the James Beard House and has been the selected chef for Outstanding in the Field every year since 2011. Brian is a staunch supporter of the local food movement in the Berkshires and Hudson Valley and he lives with his family in Kinderhook, NY.

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.


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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.  


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.