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