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
Sunday Jazz Brunch
10:00am - 1:00pm
To Be Confirmed
Join us for a relaxing last day on island! La Fin de la Festival!
Kick back and enjoy live music with an extensive brunch menu created by Chef Geoff Lazlo, of Mill Street Bar & Table and Chef Brooke Vosika, previously of the Four Seasons Hotel in Boston.Toast friends with a glass of Pol Roger, Reserve, Pascal Jolivet Attitude Sauvignon Blanc or Hecht & Bannier, Côtes de Provence Rosé or a Stella Artois Cidre Cocktail.
Sunday Jazz Brunch is sponsored by Frederick Wildman and Sons and Stella Artois.
Brooke Vosika, Consulting Chef, Sawkill Creek
Brooke Vosika, owner of Sawkill Creek in Woodstock, NY, is the former Executive Chef of the Four Seasons Hotel Boston. He was one of the most tenured chefs, spending a record 32 years with The Four Seasons Hotels and Resorts. Chef Vosika started his career at their property in Washington D.C. He then went on to Chicago, Seattle, Atlanta, and then New York all before Boston. Vosika oversaw the Boston hotel’s food and beverage outlets including the bustling Bristol Lounge, heralded as “Boston’s living room,” as well as banquet functions and In-Room Dining. Collectively, these outlets were serving well over half a million guests annually. Vosika’s career has brought him around the world and delivered awards from the prestigous Bocuse d"Or and James Beard Foundation, Improper Bostonian Magazine and Boston Magazine. He is now a consulting chef in the Berkshires, Hudson Valley, New England and an avid art and wine collector. He enjoys developing new culinary concepts with fresh ideas.
Geoff Lazlo, Managing Partner & Executive Chef, Mill Street Bar & Table
Geoff’s approach as a chef is heavily influenced by his close relationships with farmers and community-minded spirit. A third generation backyard farmer, Geoff began cultivating a garden in his own sandbox as a child, then as a student at the Culinary Institute of America - establishing its first organic garden - and currently at Mill Street, as Chef caring for his multiple plots of herbs and vegetables in the nearby Greenwich Community Gardens.
Moving back to Connecticut allowed Geoff to pursue the second half of his culinary career – building his own community and establishing his own restaurant. As Executive Chef of LeFarm and The Whelk in Westport, he began laying the groundwork to open his own restaurant in Connecticut. Geoff met Bill King, owner of Back 40 Farm Group at the perfect time; Bill was searching for a great chef and Geoff was looking for a partner. Their shared values of seasonality and community quickly led to the vision that became Mill Street.