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
7:00pm - 11:00pm
The Westmoor Club
10 Westmoor Lane
Voila! A Wine Dinner like no other... La Fête brings guests together with winemakers, chefs and sommeliers to taste and celebrate some of the world's greatest wines and world class cuisine. This Charitable evening begins with an elegant Champagne Reception.
Each guest is invited to bring special bottles from their cellars to share alongside those of the winemakers and La Fête guests. The tables are curated based on the wines submitted in advance to ensure a diverse grouping of wines at each table. Guests will experience Grand Cru, Premier Cru, First Growth and equivalent wines. The room is filled with winemakers and sommeliers, wine lovers and food enthusiasts.
- Featured wines include:
- Kistler Vineyards - Trenton Roadhouse Chardonnay 2013
- Kistler Vineyards - Vine Hill Chardonnay 2013
- Taittinger - Comtes de Champagne Blanc de Blancs
The Nantucket Wine Festival Charitable Foundation has supported island charities and non-profits for the past 20 years. La Fête will benefit the NWF Culinary Arts Mentoring Program that provides speakers, visiting chefs, field trips and paid student employment opportunities for island youth and supports the -Nantucket High School Culinary Arts Scholarship Fund.
Get your tickets early - the event is going back to it’s roots and will be a more intimate group - sure to sell out quickly.
Bruce Sacino, Executive Chef, The Westmoor Club
Executive Chef, Bruce Sacino has been with The Westmoor Club since 2013. He came to Nantucket after several years as the Director of Culinary Operations at Augusta National Golf Club in Augusta, Georgia. Previously, Chef Sacino served the administrations of three governors as the Executive Chef and Food and Beverage Manager of the South Carolina Governor’s Mansion in Columbia, S.C. He is a graduate of Johnson & Wales University; a one-time ACF Chapter “Chef of the Year”; and a Hospitality Assoc. of South Carolina’s “Chef of the Year.”
Brian Alberg, Executive Chef and Vice President of Culinary Development, The Red Lion Inn & Eat on North
A graduate of the Culinary Institute of America in Hyde Park, NY, Brian is the Executive Chef at The Red Lion Inn in Stockbridge, MA a 125-room historic hotel with one seasonal and three year round restaurants and Eat on North Restaurant at the newly opened boutique Hotel on North in Pittsfield, MA.
In addition to his position as Executive Chef he is Vice President of Culinary Development for Main Street Hospitality Group, a privately held hotel management company originally founded at The Red Lion Inn in Stockbridge, MA. Brian oversees all aspects of food and beverage operations at Main Street Hospitality a portfolio, that in addition to The Red Lion Inn and Hotel on North, includes The Porches Inn at MASS MoCA in North Adams, MA, The Williams Inn, a 125-room hotel at Williams College in Williamstown, MA, the Elm Street Market, a neighborhood café and grocery store in Stockbridge, MA, Main Street Events and Catering, Seeds Market Café at Hancock Shaker Village and several off site cafés at cultural venues.
Brian is the founding chair of Berkshire Farm & Table, a board member and mentor for the Railroad Street Youth Project,a board member of the Norman Rockwell museum, and past board president and member of Berkshire Grown. He is actively involved in the Chef’s Collaborative, Boston Chefs and James Beard Foundation.
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.