AMERICAN SEASONS
Martinelli Winery Dinner with Regina Martinelli.
Call:  508.228.7111
Time:  7:00 pm
Price:  $200 (does not include tax and gratuity)
At 80 Centre Street.
Five-course winery-focused dinner, each course constructed to complement one of five wines from the Martinelli Winery, using regional seasonal produce.

MENU
1ST
Lobster & Sweetbread Terrine with Crispy Nantucket Egg, Baby Beets & Citrus Vinaigrette
Martinelli Zio Tony Chardonnay 07
2ND
Seared Day Boat Scallops & Confit of Pork Belly, Crushed English Peas & Morel Mushroom Jus
Martinelli Bondi Home Ranch Pinot Noir 07
3RD
Tobacco Spice Rubbed Breast Of Duck with a Rhubarb, Vidalia onion Soubise & Foie Gras Jus 07
Martinelli Terre Felice Syrah
4TH
Roasted Lamb Loin “En Crepinette” Smoked Lamb Shoulder, a Potato Gallette, Black Peppered Gat Cheese Fondue & Grape Confit
Martinelli Vellutini Zinfandel 06
5TH
Roasted Apricot & Mascarpone Tart with a Honeycomb Pistachio Gelato & Fresh Thyme
Martinelli Alexander Muscat
 
THE BOARDING HOUSE
Robert Sinskey Vineyards Dinner with Rob Sinskey and Maria Helm Sinskey
Call:  508.228.9622
Time:  6:30 pm winemaker reception, followed by Tasting Dinner
Price:  $175 (does not include tax and gratuity)
At 12 Federal Street.
Tales from the wine trail are filled with passion and artistry.  The tale of Rob Sinskey and his delicious wife, renowned Chef Maria Helm Sinskey, takes things to a whole new level. On May 21st we welcome them back to Nantucket Island for a Sinskey Winemaker and Guest Chef Dinner.  Chefs Erin Zircher and Maria Helm Sinskey are collaborating on an amazing menu to pair with Rob's organic wines.  With a solid belief that artisanal winemaking begins with the care of the land, Rob Sinskey, along with winemaker Jeff Virnig, quietly converted his vineyards to organics beginning in 1991.  As they honed their craft, they slowly and methodically developed biodynamic “whole farm” practices, adopting methods that not only produced wines of individuality, but also left a minimal footprint on the land.  They believed in developing vineyard ecosystems with the utilization of farm animals, the development of beneficial predatory bird and animal habitat ,and fish-friendly farming practices.  Equally important, though less obvious, has been their development of a living soil system by establishing farm methods that encourage vigorous populations of microorganisms through the use of cover crops, composts, biodynamic preparations, and the utilization of low-impact farm implements. Looking beyond the vineyard, Rob Sinskey and the crew of RSV have taken a leadership role in reducing their carbon footprint by generating 75% of the energy used at the winery through solar photovoltaic installations and the brewing of bio-diesel, made from used restaurant oil, to power their trucks and tractors. Rob believes that the goals of making luxuriously elegant wines and farming with earth friendly methods are not mutually exclusive. Rather, he has found that caring for the land and conscientious business practices have helped to define the well-crafted wines of RSV.  Chef Maria Helm Sinskey worked in France at several Michelin-starred restaurants, toured Italy and realized that life was good, very good. After returning stateside, Maria garnered many accolades: 1996 Food & Wine Magazine Best New Chef, SF Magazine Rising Star Chef, and SF Chronicle Rising Star chef, and appeared on many PBS and Food Network Shows. Nowadays, you will find her cooking at Robert Sinskey Vineyards, laying out plots for her organic gardens, teaching, writing, and raising two children.

BRANT POINT GRILL
Larkin Wines Dinner with winemaker Sean Larkin.
Call:  508.325.1320
Time:  6:00 pm
Price:  $250 (does not include tax and gratuity)
At 50 Easton Street.
Appetizer reception at 6:00 pm, followed by a six-course tasting menu in our Wine Room.

THE COMPANY OF THE CAULDRON
Beaux Freres / Cain Dinner with Kurt Johnson of Beaux Freres and Christopher Howell of Cain Vineyards
Call:  508.228.4016
Time:  7:00 pm reception at Gallery at 4 India; dinner across the street
Price:  $150 (does not include tax and gratuity)
At 5 India Street.
A pairing of California Cabernets from Chris Howell of Cain with Oregon Pinots from Beaux Freres, presented by Kurt Johnson.

DUNE
Silver Oak Dinner with Christiane Schleussner, Associate Winemaker
Call:  508.228.5550
Time:  6:30 pm
Price:  $175 (does not include tax and gratuity)
At 20 Broad Street
A six-course dinner, paired with the wines of Silver Oak and its sister winery, Twomey.

FIGS AT 29 FAIR STREET
Steele Wines Dinner with Bill Bishop of Steel Wines
Call:  508.257.9976
Time:  7:30 pm
Price:  $125 (does not include tax and gratuity)
At 29 Fair Street

GALLEY BEACH
Veuve Clicquot Dinner:  Celebrating 200 Years of Veuve Clicquot Vintages
Call:  508.228.9641
Time:  7:00 pm
Price:  $250 (does not include tax and gratuity)
On the beach at 54 Jefferson Avenue.
The premier Champagne dinner of the Nantucket Wine Festival offers a rare opportunity to meet and learn from the cellar master himself, Dominique Demarville. Proprietors David and Geoffrey Silva will welcome you to their restaurant on the northwest shore, to enjoy an epic pairing of exceptional cuisine, prepared by executive chef W. Scott Osif, and fine vintage Champagnes from Veuve Cliquot.

MENU
CANAPES
Gougeres with aged pecorino, arugula, and pinot noir onions
Truffled wild mushroom crepes
Jumbo lump crab cakes with avocado puree
Veuve Clicquot Vintage Blanc 2002

FIRST COURSE
Marinated Nantucket flounder
Serrano peppers, lime zest, cilantro, red radish and Gala apple
Veuve Clicquot Vintage Rose 2002

SECOND COURSE
Flash-seared Nantucket bay scallops
Twice-smoked bacon, grapefruit and romaine
Veuve Clicquot La Grande Dame Blanc 1998

THIRD COURSE
Roasted venison loin
Organic yam, kale, pignoli and foie gras emulsion
Veuve Clicquot Rare Vintage Rose 1985

FOURTH COURSE
Local Sheep's milk cheese
Truffle honey and preserved peach compote
Veuve Clicquot "Yellow Label" NV

STRAIGHT WHARF RESTAURANT
Alex Gambal Dinner
For reservations, email:  scott@straightwharfrestaurant.com
Time:  7:00 pm
Price:  $200 (includes tax and gratuity)
At 6 Harbor Square
Straight Wharf Restaurant opens its 35th season with a four-course tasting menu paired with the wines of the ever-charming Alex Gambal.

TOPPER'S AT THE WAUWINET***
Pride Vineyards Dinner with Stuart Bryan, National Sales Manager
Call:  508.228.8768 or email Simon Shurey at sshurey@niresorts.com
Time:  6:30 pm hors d'oeuvres, followed by a six-course dinner by Chef David Daniels
Price:  $200 plus tax and gratuity
At 120 Wauwinet Road.
Vineyards were planted in 1869 and "Summit Ranch" was founded in 1872.  Eventually Jim Pride, a dentist by orientation, bought the property and began a modern winery in 1991.  A variety of grapes are farmed sustainably on the 235 acres from viognier, chardonnay, merlot, cabernet sauvignon, cabernet franc, petit verdot, syrah, and even sangiovese.  The wines constantly garnish rave reviews.
 

EPERNAY
Israeli wine tasting with Amber Cantella, Proprietor
Call Amber Cantella at 508.228.2755 or email her at info@epernaywines.com for tickets.  Tickets are limited.
Time:  5:30-7:00 pm
Price:  $50 for members of Congregation Shirat HaYam; $95 for non-members
At 1 North Beach Street
Amber Cantella, owner of Epernay, has recruited distributors of Israeli wine to provide an outstanding selection of red, white, sparkling and dessert wines.  Distributors will describe the wines and answer questions.  Bottles of the wines tasted will be for sale at end of the evening.