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.
MUST BE 21 OR OLDER TO PURCHASE TICKETS TO ALL NWF EVENTS. VALID ID REQUIRED FOR ENTRY
Harbor Breakfast - Friday
9:00am - 12:00pm
White Elephant Village
19 N Water St,
Nantucket, MA 02584
The perfect beginning to your day on the island! Wake up with music by the City Winery Marching Band and a fresh cup of coffee, a Bloody Mary featuring Tito’s Vodka or a Champy Mimosa! Enjoy live demonstrations with our celebrity chefs on the culinary stage. Breakfast includes an omelet bar, cheeses, pastries, gourmet bagels, fresh juices and artisan vendors. Join chef and cooking instructor Annie Copps as she emcees the morning and introduces the chef talent. There is plenty to get you fueled for your big day of NWF events!
Cooking Demonstrations Include: Chef Carolyn Johnson of 80 Thoreau and Chef Jody Adams of TRADE.
Carolyn Johnson, Chef, 80 Thoreau
After growing up in Northern California, Carolyn headed east to attend Wellesley College where she graduated with a degree in Economics and Studio Art. From there it was a leap into her true passion of food, cooking and restaurants.
She has cooked at many top restaurants in the Boston area. Carolyn rocked the wood grills cooking Stan Frankenthaler’s Asian-inspired cuisine at Salamander in Cambridge. She then spent time in the kitchen at Icarus, Chris Douglass’ New American restaurant in the South End. There was even a stint as sauté cook at the famed Arrows Restaurant in Ogunquit, Maine known for its on premise herb and vegetable garden.
Before opening 80 Thoreau in the spring of 2011 Carolyn held the position of Chef-de-Cuisine at Rialto Restaurant in Harvard Square. Carolyn worked her way up through the ranks at Rialto over the course of a seven year tenure under Jody Adams. Working closely with Chef Adams on the 2007 re-concepting of the restaurant was a highlight of her time there, and gave Carolyn a deeper appreciation and understanding of regional Italian cuisine.
Jody Adams, Chef and Owner, Porto & TRADE
A James Beard award-winner, Chef and Co-Owner of TRADE and Porto, Jody Adams has been praised for her creativity, support of local farmers, continuous charitable work, and business acumen by local and national publications from The Boston Globe and Boston Business Journal to Gourmet, Food & Wine and The New York Times. She was a contestant on the second season of Top Chef Masters, BRAVO TV’s popular culinary competition, where she prevailed through cooking challenges like off-site wedding wars, preparing a meal for a Lisa Simpson, and feeding the cast and crew of the television show Modern Family, before finally meeting her nemesis in the form of a frozen goat leg. In November 2012, Jody was inducted into the Massachusetts Hospitality Hall of Fame.
Jody’s commitment to supporting local farms and purveyors extends beyond her restaurants’ doors. In 2008, she launched an internal educational program, Guerilla Grilling, designed to connect her staff (both front and back of the house) to the farmers and artisan producers that supply the restaurant. As a team, Rialto’s Guerilla Grillers have visited local vegetable farms, cheese producers, an oyster farm and even a chocolate factory.
Jody is actively involved in organizations that support child’s advocacy and hunger relief both domestically and internationally. She is committed to supporting The Greater Boston Food Bank, Share Our Strength and Partners in Health. In October 2010 Jody was presented with the Humanitarian of the Year award by Share Our Strength.
Jody’s culinary career began after graduating with a degree in Anthropology from Brown University. She began as a line cook at Seasons restaurant in the famed Bostonian Hotel under chef Lydia Shire in 1983. Three years later, she helped open Hamersley’s Bistro with Gordon Hamersley as his sous chef. In 1990, she took the executive chef position at Michela’s in Cambridge. While at Michela’s, Jody developed her reputation for carefully-researched regional menus that combined New England ingredients with Italian culinary traditions. And, in 1993, Food & Wine Magazine named Jody “one of America’s ten best new chefs.” In September 1994, Jody opened Rialto. Four months after the new restaurant’s opening, The Boston Globe awarded Rialto four stars, the newspaper’s highest rating, proclaiming that, “eating Jody Adams’ food at the stunning new Rialto is like stepping into a winter greenhouse just at the moment a spectacular hothouse orchid bursts into bloom, filling the senses.” The public quickly took notice, with awards and press accolades streaming in over the years. In 1997, Jody received the James Beard Foundation award for The Perrier-Jouet Best Chef Award: Northeast.
In 2012, Jody opened TRADE, where she serves as executive chef. TRADE was named one of The Boston Globe’s best new restaurants in Greater Boston in 2012 and was nominated for one of Bon Appetit magazine 50 best new restaurants. In July 2016, Jody opened her latest venture Porto alongside partners Sean Griffing and Eric Papachristos which was recently named one of the top 25 New Restaurants in Boston by Boston Magazine.
Jody Adams has also published a cookbook, In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant (Harper Collins Publishers; January 2002). She co-wrote the book with her husband, Ken Rivard.
Annie Copps, Chef & Cooking Instructor ,
Annie B. Copps is a Boston-based chef, cooking instructor, international culinary tour guide, journalist, and food activist with more than 30 years of experience in the local and international food, travel, and public health arenas.
Annie has built her life and career around her passion for food, wine, and travel. For more than three decades, she has worked in the international public health field and as a chef, magazine editor, television and radio show host and guest, food stylist, television producer, speaker, and consultant.