Sunday, May 22, 2011

Nantucket Wine Festival 2011

What an amazing time at this years festival! From Thursday nights Harbor Gala where we served 800 portions of our Hot Jellied Lamb Tongue Terrine, to Friday nights exclusive dinner we cooked in one of the Islands most beautiful homes ($600 a head!) for 15 awesome people and two of Bordeaux's finest wine producers. I wont  forget the Gala after parties , dinner at The Pearl, the Grand Tasting , running into great friends and chefs and top it off with a great time with my wife and Chef Maue who came to the island to help me cook.
Denis Toner, the NWF founder and his team of volunteers who make the official opening of Nantucket happen every year for the past 15 years were amazing to work with.

Our culinary assistants from the Nantucket Yacht Club were awesome and the entire experience was truly one of the best off site events I have had the privilege to be part of.

Here are some pictures from the weekend, yes there was also pink shirts and pink drinks involved...pit stops for great wine, expensive bloody marys and random stops for Jager shots along the way, so don't blame me for the bad shots!

When in Nantucket you must wear pink at least once

Bentons Country Ham Croquettes, Cider Aioli, Honey Bourbon

Blackburns Fluke Crudo "Push Pop"

Hudson Valley Foie Gras, Heirloom Rhubarb , Flaming Shiso

72 Hour American Wagyu, Foie Stuffed Morels, Fried Fava, Fava Puree

American Lamb Tartar, 64 Degree Quail Egg, Black Truffle, Comte Cheese, Brioche

Prep Time Saint Emilion Dinner

Prep Saint Emilion Dinner

Table Setting Great Wines In Grand Houses Saint Emilion Dinner

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