Nantucket Culinary Center Menu

A Sybaritic & Scientific Experience

Chef Gabriel KreutherChef Gabriel Kreuther Hamachi foie gras and black truffle mille-feuilleHamachi foie gras and black truffle mille-feuille
Menu for Nantucket Culinary Center's first Wine and Food extravaganza

The Nantucket News ran this article by Sarah Leah Chase poetically describing the American Truffle Revolution program featured at the Nantucket Culinary Center during the Wine & Food Festival in May:

Were I to be asked to rewrite the lyrics to the song, My Favorite Things, sung by Julie Andrews in The Sound of Music, I’d probably do away with “raindrops on roses” (especially in June on Nantucket), “warm woolen mittens,” and “wild geese that fly with the moon on their wings.” Instead, I would cite Billecart-Salmon Champagne bubbles, truffles and foie gras, oysters on the half shell, and glasses brimming with Grüner Veltliner and Burgundian-style Pinot Noir wines. Never in my wildest dreams would I expect to be treated to all these epicurean indulgences in one fell swoop, but such was exactly my fine fortune when I was easily seduced into attending the events that Camille Broderick had curated for the Nantucket Culinary Center’s first Wine & Food extravaganza throughout the weekend prior to Memorial Day…While I am one who normally only pops the corks on fine bottles of French Champagne at momentous occasions, my habits were upended when I was poured a welcoming glass of Champagne Billecart — Salmon Extra Brut at 3 p.m. on this sunny springtime Saturday afternoon. How naïve of me to think that truffles would outshine Champagne at a seminar that had been billed as: The American Truffle Revolution with Michelin star Chef Gabriel Kreuther and Champagne Billecart-Salmon…Read more.

A Sybaritic & Scientific ExperienceKathleen Iudice
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