Chef of the Boston Wine Festival Daniel Bruce shares his thoughts on the Nantucket Wine Festival.
The annual Nantucket Wine Festival is one of the premiere wine festivals in the country. Celebrating food, wine & culture, the event jumpstarts Nantucket Island's summer season every May.
Plum had the opportunity to check in with some of this year's Nantucket Wine Festival luminaries, including internationally renowned Chef of the Boston Wine Festival Daniel Bruce. Bruce is well-known for his exquisite knowledge of pairing New England cuisine with excellent wines at Meritage at the Boston Harbor Hotel. According to the Nantucket Wine Festival website, "Daniel is a master of wine and food pairings, each year matching more than 200 courses with specific wines. The Boston Wine Festival is now in its 15th year, with more than 50 events per year, and chef Bruce has never repeated a single dish."
Plum: How does it feel to be participating in this year's wine festival?
Bruce: I enjoy participating in the Nantucket Wine Festival as I just finished my Boston and French Quarter Wine Festivals (14 weeks long) In Nantucket, I am able to enjoy everything the festival has to offer, in particular, I enjoy the people.
Plum: How long have you been coming to Nantucket?
Bruce: Since the beginning of the festival.
Plum: What makes the Nantucket Wine Festival different than any other wine festival?
Bruce: Location. The festival is on one of New England's most famous islands. The island maintains it's old New England feel and the Nantucket Wine Festival is really the beginning of the summer season for the island.
Plum: What's your favorite meal on Nantucket?
Bruce: I enjoy all the offerings of the festival.
Plum: What makes Nantucket a mecca for wine connoisseurs, in your opinion?
Bruce: I don't consider it a mecca, though starting with the festival and running through the summer there is great wine to be found throughout the island.
Plum: What event do you most look forward to at the Nantucket Wine Festival?
Bruce: In the past couple years, I have enjoyed my role as a Chef at the Great House dinners. This allows me to walk around the Gala and reconnect with both chefs and winemakers, which I don't have an opportunity to do much of the time.
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