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Below are the cornucopia of celebrity guests that participated in the 2007 Martha's Vineyard Food & Wine Festival. Contact us today about how you can participate in the next Martha's Vineyard Food & Wine Festival.
 Don Ackerman |
Don Ackerman for the last 7 years has been the New England Manager for Dendor Wine Management, the premier wine marketing company on the East Coast. Before joining Dendor, he worked 20+ years for Carolina Wines and Silenus Wines. Some of Don’s earliest days on the road included wine tastings on the Vineyard with Brandon Harrison and Jamie McNeely, then of Edgartown Market and Sam Warriner, of various restaurants on the island. Among the wineries that Dendor Wine Management represents are Montinore Estate from Oregon, growing biodynamically since 2003 and Hedges Family Estate, in the midst of converting to biodynamic winegrowing. |
 Jody Adams |
Award-winning chef Jody Adams, sole owner of Boston's Rialto restaurant, discovered the joys of Italian food as a young Brown graduate traveling through Europe. "In Italy I learned that simple recipes with fresh ingredients are all you need to take a meal to its ultimate flavor peak," says Adams, who worked her way through the ranks of Boston’s finest restaurants before opening Rialto 12 years ago. Adams, whose cookbook In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant, was published in 2002, also works outside the kitchen with non-profits that support hunger relief and children's needs. |
 Jonathon Alsop |
Jonathon Alsop is a wine writer covering wine, food and travel since 1988. He is author of the wine column "In Vino Veritas" as well as many articles for the Associated Press, Frequent Flyer, La Vie Claire, Beverage Business Magazine, Mobil Travel Guides, Fodor's Travel Guides, Boston Globe, and others. In addition to writing about wine, Jonathon founded the Boston Wine School in 2000 where he teaches wine and food classes. Website: http://www.jonathonalsop.com |
 Tom Berry |
Part of the opening team at Blue Ginger, Tom Berry spent five years honing his craft under Ming Tsai. As Tsai’s Executive Sous Chef, Berry had the opportunity to cook with some of the world’s most notable chefs, including Jean-Georges Vongerichten, Nobu Matsuhisa, David Burke and Jean-Louis Palladin. At 28, Berry accepted his first Executive Chef position at Bambara, in The Kimpton Group’s first New England hotel. Instantly recognized for his talent by critics and foodies alike, Berry was named “Best Up & Coming Chef” by The Improper Bostonian, and was an oft-featured guest chef on shows such as Food Network’s, Sara’s Secrets and Fox News’ Fox & Friends. Following a summer on Nantucket at the venerable Straight Wharf, Berry returned to Cambridge where he joins the trend of fine dining chefs who are presenting chef-driven food in a more casual environment at neighborhood bistro, Temple Bar. |
 Richard Blatterman |
An accomplished racing sailor as well as a food and wine professional, Richard Blatterman began his career managing fine dining restaurants in Southern California after graduating from the University of Denver’s School of Hotel Restaurant Management in 1975. In 1987, Blatterman joined Branded Wines as a wine and spirits salesman before becoming the sales supervisor for Whitehall Distributors, based in Massachusetts. By 2000 he had worked his way up through the distribution ranks to become Eastern U.S. sales manager for J. Lohr Winery - as well as a part owner of the company, of which about one-third belongs to its employees through a stock option program. |
 Michael Brehart |
Michael K. Brehart's role as East Coast Brands Manager for Duckhorn Wine Company is part business manager, part educator, & full time brand ambassador and spokesman for the 3 Estate Wineries (Duckhorn Vineyards, Paraduxx Estate & Goldeneye Winery)
Having spent a lifetime in the food & beverage industry, as a trained Chef, Restaurant Manager & Hotel Executive, Michael jumped out of the kitchen and into the Vineyards in 1996, and never looked back. Over the past 11 years he has worked along side the industries top Wine Professionals & Culinary experts, as he continue to work towards his Sommelier Certification with the Guild.
Michael K. Brehart's passion lies in sharing his love of the kitchen, food & Wine - by simplifying the processes & getting back to basics, explaining the keys to great food & wine pairings, entertaining, and the constant pursuit of the perfect meal and bottle. Website: http://www.duckhorn.com |
 Michael Brisson |
Chef Michael Brisson’s, Rhode Island native, culinary passions took hold with an after-school job at a pizza restaurant. He honed his skills at L’Espalier, under Moncef Meddeb, developing his regionally and seasonally-influenced cooking style. In 1986, Michael opened l’étoile with his wife and partner, Joan Parzanese, and as executive chef/co-owner, he has captured the essence of Island dining using of locally farmed and fished provisions, enhancing these fine ingredients with perfected French technique, consistently receiving a 26 - 28 food rating from Zagat. In addition, Michael operates the Chappy Grille at the Chappaquiddick Beach Club, Celebration Cakes and the Caviar Connection, both located at l'etoile. |
 Jackson Cannon |
One part performer, one part philosopher and a healthy splash of cocktail historian, Eastern Standard Bar Manager Jackson Cannon has single-handedly elevated the craft of bartending in Boston. His cocktail program has received widespread attention, including being named "Best Restaurant Bar 2006" by Boston magazine and one of USA Today’s top 10 Hotel Bars. Website: http://easternstandardboston.com |
 Annie Copps |
Annie B. Copps is a Senior Editor at Yankee magazine where she writes and edits the food and dining pages. She is also a celebrated freelance food, wine, and travel writer; photographer; radio show host; and regular guest on the TODAY show. She is currently writing a cookbook with chef Todd English. |
 Kevin Crowell |
Kevin Crowell is chef-owner of Détente Restaurant in Edgartown. After being groomed at some of the finest restaurants on Martha's Vineyard, and Inspired by travels throughout France, Italy and Spain, Kevin and his wife Suzanna opened Détente in 2005. In just three seasons Détente has twice won the Best of Boston award by Boston Magazine, and has the highest Zagat rating on the island. Kevin's utilization of the best local ingredients, and contemporary flavor combinations has led Détente to be known as one of the Island's best kept secrets. |
 Emmanuel Daskalakis |
An accomplished architect, Emmanuel left his successful Boston practice
of nearly 25 years after a life-changing excursion to his family's olive
groves on the island of Crete. In 1999, he and his wife, Andrea,
founded Aralia Olive Oils. Today, they are a leading olive oil company
whose ARIA Olive Oil is the preferred oil of chefs and restaurants
across the country, including Bobby Flay, Wolfgang Puck and Todd
English. Website: http://araliaoliveoils.com |
 Ian Davies |
A Graduate from Johnson & Wales University, Ian's lifestyle revolves around his passion for food and wine. After Graduation, Ian began working in the fine wine distribution arena. In 2000, Ian moved to Cape Cod and put his extensive experience to use as an Importer of Fine Wine and is now Vice President of Fine Wine Marketing & Sales for Total Beverage Solution. Total Beverage Solution imports wines from around the world, specializing in New Zealand and Australian wines. |
 Ted Edwards |
Ted Edwards, winemaker at Napa Valley's Freemark Abbey for nearly three decades, is noted for his claret-style wines and for maintaining the winery's long-standing tradition of non-malolactic chardonnay. Edwards likes to compare winemaking to cooking: "Just as a chef would grow his own herb and vegetable garden, it is ideal for a winemaker to actively participate in the vineyard, see the grape growing through harvest, and bring this abundantly juicy produce to the winery - our kitchen - to make a full-bodied wine with layers of flavor." By many standards, Edwards could be considered a vigneron, a term used by the French to define a winemaker who is also a student of the vine. |
 Geoffrey Fallon |
Geoffrey Fallon has been the wine director at Les Zygomates for six years. He has been the wine chair for Cooking for a Cause for three years. Les Zygomates has won numerous awards for its wine program, including Wine Spectator Award of Excellence (2003-2007), Boston Magazine, Improper Bostonian, Dig, etc. He's a regular luminary at the Nantucket Wine Festival and the Tanglewood Wine and Food Classic. Geoffrey's commitment to introducing people to eclectic wines and their relationship with food is the driving force behind his wine list and weekly "Tuesday Night Tastings." |
 John Greeley |
John’s career in cheese spans over twenty years. He holds a degree in cheese making from Washington State University in Pullman Washington and a degree in cheese grading from the University of Wisconsin at Madison, Wisconsin. He operated the Cheese Division at the John Dewar Meat Company for 10 years supplying specialty cheese to the white tablecloth restaurants, hotels and caterers. He advised and trained local chefs about local and imported cheeses as well as performing retail cheese and gourmet foods operations at the award-winning John Dewar Butcher Shop. During those years the specialty cheese industry in New England was born and John took an active role in supplying the Dewar Company customers with New England cheeses. He created programs for retailers, solicited supplies and support from the cheese makers, tutored and spoke to wine and gourmet food groups about New England and American specialty cheeses. In 1990 John started Sheila Marie Imports to supply the retail grocers of New England with Specialty Cheeses from the USA and Europe. John has been a member of the non-profit American Cheese Society for 22 years, a member of the Board of Directors for 12 years, Chairman of the ACS Cheese Competition Committee for 8 years. He has conducted wine and cheese seminars at the Boston Wine Expo between 1998 and 2002 and at the Nantucket Wine Festival between 1999 and the present. |
 Ihsan Gurdal |
A former Olympic volleyball player for the Turkish national team, Ihsan Gurdal attended the University of California, Berkeley, before becoming Harvard's head volleyball coach in 1982. Along the way he also honed his passion for fine food and wine, working his way to manager and ultimately owner of the famed Formaggio Kitchen in Cambridge. Now one of the world's leading authorities on cheese, Gurdal was inducted into the Guilde du Fromage last year. He and his wife seek out and sell a wide selection of handcrafted cheeses at their original shop and two newer locations: South End Formaggio (Boston) and Formaggio Essex Market (New York City). Website: http://formaggio-kitchen.com |
 Garrett Harker |
Garrett began working in restaurants at the age of 15, with his first job as a dishwasher and salad guy. Impassioned by the restaurant business, he quickly became the Kimpton Group’s youngest GM ever. As GM at No 9 Park, and then co-owner of B&G Oysters and The Butcher Shop, Garrett brought innovation and energy to the Boston restaurant scene. In May of 2005 he ventured off on his own, opening Eastern Standard Kitchen & Drinks in Kenmore Square. Widely considered one of Boston’s leading restaurateurs, Garrett continues to raise the bar in Boston. |
 Howard Imber |
Certified by the American Sommelier Association, Howard Imber has worked in many aspects of the hospitality business; he’s been sommelier at an elegant Virgin Islands hotel and restaurant manager at Tavern on the Green, among other positions. Currently, Imber is the Eastern regional sales manager for Stag’s Leap Wine Cellars in Napa, one of the world’s most prestigious wine estates. This position calls on all of Imber’s previous experience in management and wine education, as he is responsible for selling more than 40 percent of Stag’s Leap’s total production of fine cabernet sauvignon, merlot, sauvignon blanc and chardonnay. He lives in Ocean, New Jersey. |
 Ian W. Just |
French-trained chef Ian Just is known and celebrated for his upscale country cuisine served in a comfortably chic ambience. In 1994, Just founded Boston's Les Zygomates Wine Bar & Bistro, which has won a long string of awards for food and wine service including "One of the Best Reasons to Visit New England," (Yankee Magazine), Wine Spectator’s Award of Excellence and "Best Wine by the Glass in Boston," as voted by readers of Food & Wine. Next door to Les Zygomates, Just opened Sorriso in 2004, serving Italian country food and fine wines in stylishly relaxed surroundings. |
 Ward Just |
WARD JUST is the author of fourteen previous novels, including the National Book Award finalist Echo House and An Unfinished Season, winner of the Chicago Tribune's Heartland Award. In his career, beginning as a war correspondent for Newsweek and The Washington Post, Just has lived and written in half a dozen countries, including Britain, France, and Vietnam. His characters often lead public lives as politicians, civil servants, soldiers, artists, and writers. It is the tension between public duty and private conscience that animates much of his fiction, including his most recent book, Forgetfulness. Just and his wife, Sarah Catchpole, divide their time between Martha's Vineyard and Paris. Ward Just is the proud father of Ian Just, chef/owner of Les Zygomates and Sorriso in Boston. |
 Lisa Kolp |
Lisa Kolp began her career in the Food and Beverage business as a Pastry chef. After 7 years working in restaurants in the Boston area and San Francisco Bay Area, she moved to the front of the house. She held positions of Restaurant Manager and Sommelier, at fine dining establishments in Boston and on Nantucket. Ready for a new challenge and after a brief stint with another Massachusetts wholesaler, Lisa joined Ruby Wines in March, 2002, as the Cape and Islands Key Account Specialist. In January, 2003, she was promoted to Division Sales Manager for Cape Cod and the Islands. She lives on Nantucket with her husband and dog. |
 Dan Michaud |
Dan Michaud joined the Ruby team in 1986 as a Boston Sales Rep before attaining Director. He is instrumental in educating our sales staff and organizing tastings and special events. Dan is currently the Chair of the Boston University Wine School and demonstrates a talent in the culinary arts. |
 Chris Minchin |
Christopher Minchin is a partner at Millesimes Fine Wine Traders and handles the purchasing, sales, and marketing for the company. He has been in the wine industry since 1996 and specializes in importing and marketing organic, biodynamic, and sustainable wines. His love of wine started in Italy where he lived for 3 years and he frequently travels the globe in search of new and exciting wine producers. |
 Trent Preszler |
Trent Preszler, Chief Operating Officer at Bedell Cellars in Cutchogue, New York, has raised the profile of the Long Island winegrowing region to new heights with the recognition of Bedell as one of the 2006 “Top 10 Hottest Small Brands” in America by Wine Business Monthly. Preszler grew up on a cattle ranch in South Dakota and went on to earn master’s degrees from both the University of Edinburgh (U.K.), and Cornell University. His Cornell research was the first-ever study about marketing New York wine and received the Outstanding Thesis award from the famed Cornell College of Agriculture. Preszler is a contributing author to Conservation Medicine, a book about biodiversity published by Oxford University Press. |
 Chris Schlesinger |
Chris Schlesinger's love for barbecue, spicy food and live fire cookery has earned him multiple James Beard awards and legions of devoted fans. The co-author of eight cookbooks including "Thrill of the Grill" and "License to Grill," Schlesinger operates the nationally-known East Coast Grill & Raw Bar in Cambridge, writes for the New York Times and teaches cooking students at his alma mater, the Culinary Institute of America. Schlesinger is also a contributing editor for Saveur magazine and has appeared on dozens of television programs across the country. His favorite ingredients are lime, bacon and oysters. Website: http://eastcoastgrill.net |
 Christian Thornton |
Chef-owner Christian Thornton of Edgartown’s Atria restaurant began his
culinary career in his native San Francisco Bay area, attending the
California Culinary Academy before continuing his training at some of the
nation’s finest restaurants. Thornton has worked with such “top tocques”
as Wolfgang Puck, Jasper White and Julia Child, and traveled across the
country to cook for gourmets, celebrities and presidents. He and wife
Greer opened Atria in 2000 and quickly earned a devoted following with
their commitment to the finest local ingredients, winning rave reviews in
the Boston Globe, New York Times, Food and Wine, Wine Spectator and Zagat. Website: http://www.atriamv.com/ |
 Nina Wemyss |
Distinguished wine historian Nina Wemyss is known internationally for her sparkling, informative lectures on wine and civilization. A writer, vintner and wine auctioneer as well as an educator, Wemyss infuses her illustrated presentations with delightful historical and literary anecdotes. Wemyss is the former Wine Historian, Lecturer, and Cultural Ambassador for Robert Mondavi Winery in the Napa Valley, where she created, developed, and maintained the wine history programs, library, wine antiques collection, and winery archives. Presently, Nina is the Wine Historian and Cultural Attache at The Napa Valley Reserve, H. William Harlan's private vineyard and wine estate in St. Helena. Website: http://www.ninawemysswinehistory.net |