Bravo season five Top Chef finalist Stefan Richter will headline the Martha’s Vineyard Food and Wine Festival, from Oct. 16 to 18. The chef will work his culinary magic on local fresh fish, shellfish, and locally-raised meat and produce while vintners from around the world offer wine samplings.
The festival is held in Edgartown, held outdoors on the campus of the Martha’s Vineyard Museum, in a beautiful white tent lit in the late afternoon by elegant brass lamps.
The weekend opens on Friday, Oct. 16 at 5:30 p.m. with a cocktail reception to benefit the educational programs of the Martha’s Vineyard Museum. Stefan Richter and Andy Husbands, chef/owner of Tremont 647 and Sister Sorel in Boston’s South End, will conduct cooking demonstrations while guests savor these flavorful dishes. Festival emcee Dan Michaud of Ruby Wines will pour and discuss complementary wines. Al fresco cheese plates provided by Soigne and a refreshing fall salad courtesy of the Winnetu Oceanside Resort complete the reception menu.
On Friday night at 8 p.m. local chefs “pull out all the stops” for festival attendees to create their fall harvest tasting menus. Each partnering with a notable vintner, these talented young culinary stars create special tasting menus highlighting the flavors of the fall.
The festival continues on Saturday morning, Oct. 17, with tours of the oyster flats followed by a tasting of oysters and six fragrant white wines. On Saturday afternoon, guests are invited to join Mr. Richter for a seminar highlighting his European culinary techniques.
In addition, an intriguing selection of seminars are held on Saturday in galleries, boutiques, and private clubs. Later that afternoon, guests enjoy a grand tasting from 2 to 5 p.m., where more than 35 vintners offer international wines while local and Boston-area chefs offer complementary seasonal dishes to sample and enjoy.
The festival closes on Sunday, Oct. 18 with local chefs preparing brunch featuring wines and champagne from leading vintners. Currently, Kevin Crowell at Detente is planning a brunch menu for 20 featuring elevations of champagne.
With the emphasis on local seafood, meats, and produce, guests enjoy scenic New England fall colors while sampling the best flavors of the season.