Food FestivalNantucketGrown™™

OCTOBER 12 - 15, 2017

www.SustainableNantucket.org

TO BENEFIT SUSTAINABLE NANTUCKET

ABOUT THE FESTIVAL Sustainable Nantucket’s 2nd annual NantucketGrownTM Food Festival features a unique and exciting series of events, hosted in collaboration with our local chefs, farmers, fishermen, brewers, beekeepers and artisanal food producers. Join us in celebrating the bounty of Nantucket Island and our region with a weekend full of special culinary events and hands-on experiences.

ABOUT SUSTAINABLE NANTUCKETSustainable Nantucket is a 501 (c) 3 nonprofit organization that is cultivating a healthy Nantucket by building a more locally-based and self-reliant food system on-island, and a stronger local economy. These efforts include expanding agricultural and aquacultural demand and supporting increased production and distribution; increasing access to local food for the community, through our farmers market and in our restaurants and schools; and educating our community about sustainability.

NantucketGrown™

Food Festival

OCTOBER 12 - 15, 2017

www.SustainableNantucket.org

THURSDAY, OCT. 12TH

Opening Reception & Tasting with Island Chefs & Farmers

Thursday, Oct. 12, 5:00 pm - 7:00 pm at the Nantucket Yacht Club, 1 South Beach StreetOpening night cocktail party will be held at the Nantucket Yacht Club featuring NantucketGrown™ appetizers and NantucketGrown™ tastings provided by host Chef Chris Freeman (Nantucket Yacht Club), Chef Edwin Claflin (Oran Mor), Chef Gabriel Frasca (Straight Wharf), Chef Seth Raynor (The Pearl and The Boarding House), Chef Marcus Ware (Greydon House), Chef Greg Margolis (Nantucket Culinary), and Chef Erin Zircher (Cru). Diverse local food vendors will also participate, ranging from oyster farmers to artisanal food producers, and will offer small dishes for tasting. Tickets: $95

Chefs & Farmers StorytellingThursday, Oct. 12, 9:00 pm at Dune, 20 Broad Street (heated, outdoor patio)Join island chefs and farmers as they share tales from the trenches, recalling funny or memorable moments from their early days of cooking or growing food. Free admission. Reservations required due to limited space.

FRIDAY, OCT. 13TH

Shellfish Hatchery Education Tour with Tara Riley

Friday, Oct. 13, 8:00 am - 9:00 am at the Nantucket Shellfish Hatchery, 2A Easton StreetTour Nantucket’s renovated, world class shellfish propagation facility with town biologist, Tara Riley and learn about their ongoing programs designed to help sustain our island shellfisheries. Free admission. Reservations required due to limited space.

SN’s Educational Community Farm Tour and Tasting with Chef Russell Ferguson

Friday, Oct. 13th, 9:00 am - 10:00 am at Walter F. Ballinger Educational Community Farm, 168 Hummock Pond Rd Join site-manager and beginning farmer, John Kuszpa for a tour of Sustainable Nantucket’s Walter F. Ballinger Educational Community Farm. See our solar hot water greenhouse, pollinator garden and more. Taste a selection of produce prepared by Chef Russell Ferguson of Nantucket Golf Club. Tickets: $15

FESTIVAL SCHEDULE

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FRIDAY, OCT. 13TH (Continued)

Community Farm Institute Mushroom Cultivation Lesson Friday, Oct. 13th, 10:00 am - 11:00 am at Walter F. Ballinger Educational Community Farm, 168 Hummock Pond RdJoin mushroom-growing specialist Alden Lenhart in a hands-on workshop. Each person will make their own small log inoculated with edible oyster mushrooms to take home. Learn about mushrooms, their role in nature and different methods of growing them. Please note: Rain or shine (talk will be inside greenhouse if raining; wear appropriate work clothing for installation outdoors). Tickets: $25

Off-Shore Scalloping Lesson Friday, October 13, 10:00 am - 11:00 amLeaves from the Sunken Ship, 12 Broad St.Learn how to Snorkel OR Dive for Scallops. Experience a long-held Nantucket tradition of bay scalloping first-hand and under expert guidance! Join dive shop owner and boat captain, Phil Osley for a once-in-a-lifetime experience as he takes you to remote scalloping areas off-shore in his trusty Triton dive boat and shows you the scalloping method proven to produce the highest yield with the least environmental impact. Participants should be prepared to fully participate (all equipment will be provided). Please note: October is family scalloping season on Nantucket. Only participants and guides with family scalloping permits may remove their catch from the harbor. Please also note: only attendees holding commercial dive licenses and certified to be in good physical condition can participate in diving option. Other attendees must purchase snorkeling tickets. Tickets: $150 (includes a boat and equipment fee). This ticket is refundable in the event of inclement weather.

Nose to Tail Butchering Lesson

with Chef Mike La Scola Friday, Oct. 13th, 11:00 am - 1:00 pm at Proprietors Bar & Table, 9 India St.Join Executive Chef Mike La Scola & guests chefs for a demo lesson in nose-to-tail hog butchering. Tickets $15

Snorkeling for ScallopsFriday, October 13, 1:00 pm - 3:00 pmMeet at Monomoy HarborEnjoy the peaceful and meditative tradition of snorkeling for scallops in the open water. Join island resident and experienced scalloper, Bill Liddle for a guided, hands- on experience! Please note: October is family scalloping season on Nantucket. Only participants and guides with family scalloping permits may remove their catch from the harbor. Tickets $115 (includes an equipment fee). This ticket is refundable in the event of inclement weather.

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FESTIVAL SCHEDULE

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FRIDAY, OCT. 13TH (Continued)

Tour the Ruthie B. Fishing VesselFriday, Oct. 13, 1:00 pm - 3:00 pm aboard the Ruthie B. Fishing Vessel, end of the Town PierJoin Nantucket’s own Bill Blount, captain of our last remaining offshore commercial fishing vessel, for a tour of the boat and a fishing discussion. Learn about the current regulations in the fishing industry and how that affects fishermen in the Northeast. Free admission.

Cisco Brewery & Triple 8 Distillery Tour plus Notch Whiskey & NantucketGrownTM Cocktail Tasting

Friday, Oct.13, 2:00 pm - 3:00 pm at Cisco Brewery, 5 Bartlett Farm RoadNantucket’s local brewery also includes the award-winning Triple 8 Distillery. Notch whiskey has been judged to be the best Whiskey in America as well as Best in the World in the 12 year old category in numerous spirit competitions. Along with Notch, taste some of Cisco’s unique vodkas and liqueurs infused with locally grown herbs in this exclusive tour. Tickets $50

“Future of Food” Presentation and Q&A with Bren Smith, Restorative Ocean Farmer

Friday, Oct.13, 4:00 pm - 5:30 pm at the Nantucket Yacht Club, Governor’s Room, 1 South Beach StreetCan we have a diverse ocean farming food hub on Nantucket? Bren Smith – restorative ocean farmer and Buckminster Fuller prize winner will present his visionary design for replicable, multi-species, 3-dimensional restorative ocean farming. At his Thimble Island Farm in CT, Smith has created a sustainable and profitable ocean farming business that uses a small, low-tech footprint to grow several different types of shellfish and kelp, a fast-growing super-food. From these crops, Bren produces food, animal feeds, fertilizers and more. His farm helps to restore, rather than deplete, the ecosystem: the shellfish filters harmful pollutants out of the water and the kelp sequesters carbon while growing. Refreshments provided. Presentation to be followed by Q&A. Free admission. Reservations required due to limited space.

Cooking and Private Chef’s Table Dinner with Chef Mayumi Hattori

Friday, Oct.13, 6:30 pm at The Nantucket Culinary Center, 22 Federal StreetMayumi Hattori (Chef-Owner of the Club Car, formerly Chef de Cuisine at Straight Wharf) will lead a culinary lesson featuring NantucketGrown™ ingredients. The lesson will be followed by a private, gourmet dinner with wine pairings for 15 at the Club Car Restaurant. Tickets $225

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FESTIVAL SCHEDULE

www.SustainableNantucket.org

SATURDAY, OCT. 14TH

Oyster Farm Tour on the Open WaterSaturday, Oct. 14, 8:00 am - 10:30 am Tour will depart from Slip 1019, Straight WharfTake a morning boat ride up harbor with oyster farmer Simon Edwardes and Leah Cabral, Assistant Biologist at the Brant Point Shellfish Hatchery to learn about oyster cultivation in Nantucket harbor and visit our oyster farms. Tickets $95. Refreshments provided. Tickets are refundable in the event of inclement weather.

Honey Tasting at the Farmers & Artisans MarketSaturday, Oct. 14, 9:00 am at the Sustainable Nantucket Farmers & Artisans Market located at Cambridge and North Union StreetsLearn from experienced Nantucket beekeepers and sample a variety of delicious local honey harvested in different areas around the island. This event will be held at the last Sustainable Nantucket Farmers & Artisans Market of the season. The Sustainable Nantucket Farmers & Artisans Market showcases products that are grown or produced on the island. All vendors are seasonal or year-round residents of Nantucket and include growers, artisans, and prepared food purveyors. Free and open to the public.

Scallop-Opening Demonstration & Storytelling at the Farmers & Artisans Market

Saturday, Oct. 14, 11:00 am at the Sustainable Nantucket Farmers & Artisans Market located at Cambridge and North Union StreetsJoin Nantucket family scallopers at the Farmers & Artisans Market. Watch a scallop opening demo with renowned local scallop openers and hear their stories of the art of Nantucket scalloping. Free and open to the public.

Storytelling with Captain Bill followed by Filleting Fish Chef Demo and Luncheon with Chef Greg Margolis

Saturday, Oct. 14, 11:00 am - 1:00 pm at Nantucket Culinary, 22 Federal StreetListen to the stories of Nantucket’s last remaining offshore commercial fisherman, Captain Bill Blount of the Ruthie B. FSV as you watch Chef Greg fillet a freshly caught fin-fish. Then watch a cooking demonstration and enjoy a luncheon featuring fish and other NantucketGrown ingredients under the guidance of Executive Chef Greg Margolis of Nantucket Culinary. Tickets $65

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FESTIVAL SCHEDULE

www.SustainableNantucket.org

SATURDAY, OCT. 14TH (Continued)

Pumpkin Pond Educational Farm Tour & Tasting with Chefs Ryan Quigley & Tavis PotterSaturday, Oct. 14, 1:15 pm - 2:15 pm at Pumpkin Pond Farm, 25 Millbrook RoadFarmer Marty McGowan will lead an educational farm tour of Pumpkin Pond Farm which will culminate in a tasting of a fall dish featuring Pumpkin Pond produce by Chefs Ryan Quigley and Tavis Potter of 21 Broad Street and 76 Main Street. Tickets $15

Bartlett’s Farm Educational Tour & TastingSaturday, Oct. 14, 2:30 pm - 3:30 pm at Bartlett’s Farm, 33 Bartlett’s Farm Road. Meet in front of the Market.Join Bartlett’s Farm Head Vegetable Grower Andrew Spollett for a tour of the fields of historic Bartlett’s Farm, learning as you go! Andrew will discuss cover crops, crop rotation, and the organic certification process and even provide a peek into the greenhouses! The tour will culminate in a tasting of a fall dish featuring Bartlett’s Farm produce and local honey by on-site Chef Neil Hudson. Tickets $15

Foraging Walk with Renowned Forager, Tama Matsuoka Wong

Saturday, Oct. 14, 3:00 pm - 4:30 pmLocation TBAWalk on the wild (and weedy) side with renowned forager, Tama Matsuoka Wong who is the author of Foraged Flavor and a forager for Daniel in NYC. Take your collecting bag along and collect tasty edibles that are plentiful on the island. Learn how to harvest wild plants sustainably - leaving those species we want to proliferate and reducing the number of plants that are edible invasives. Tickets $85

Wild Harvest Cocktail Party with Tama Matsuoka Wong

Saturday, Oct. 14, 6:00 pm - 7:30 pmNantucket Culinary, 22 Federal StreetJoin renowned forager and author, Tama Matsuoka Wong as she demonstrates techniques to showcase wild edibles in drinks and appetizers at Nantucket Culinary. Also featuring regional cheeses and wine available at Bartlett’s Farm Market. Tickets $85

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FESTIVAL SCHEDULE

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www.SustainableNantucket.org

SUNDAY, OCT. 15TH (Continued)

Family Fun in the Farm to School GardenSunday, Oct. 15, 11:00 am - 12:30 pmJoyce N. Furman Youth Garden, First WayJoin Sustainable Nantucket’s Farm to School staff for a range of family-friendly, fall, hands-on activities in our Joyce N. Furman Youth Garden including a scavenger hunt, harvesting fall veggies, pumpkin carving and more! Free Admission. Registration required.

“Farm to Fork” Family Cooking LessonSunday, Oct. 15, 1:30 - 3:00 pmNantucket Culinary, 22 Federal StreetSustainable Nantucket’s Farm to School Staff will work with you and your family to combine culinary education with a lesson about locally-grown produce, sustainable agriculture, and nutrition. Explore the value of cooking from scratch and sourcing locally! Tickets $15 per person.

NantucketGrownTM PARTNER EVENT

Proprietor’s Bar & Table: HogtoberfestSunday, Oct. 15, 6:00 pmThe Proprietor’s bar & table, 9 India StreetHogtoberfest provides an interactive introduction to small farm raised, heirloom bred, whole-animal eating. Michael LaScola, chef/owner of Proprietor’s and previously of American Seasons, teams up with guest chefs: Andrea Solimeo, Todd Edwards, Scott Osif, Mirabai Bergus and Sean Hussey to show guests how versatile pork can be at events centered around heritage pork raised in New England. Tickets $120, includes dinner & drinks. For tickets & more info, call 508-228-7477.

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FESTIVAL SCHEDULE

www.SustainableNantucket.org

SUNDAY, OCT. 15TH

Foraging Walk with Tama Matsuoka Wong & Island ChefsSunday, October 15th 8:00 amLocation TBAWalk on the wild (and weedy) side with renowned forager, Tama Matsuoka Wong who is the author of Foraged Flavor and a forager for Daniel in NYC and island chefs. Take your collecting bag along and collect tasty edibles that are plentiful on the island. Learn how to harvest wild plants sustainably - leaving those species we want to proliferate and reducing the number of plants that are edible invasives. Tickets $85

Chefs & Foragers Round Table Featuring Tama Matsuoka Wong

Sunday, October 15th, 10:00 am - 11:00 amNantucket Culinary, Private Dining Room, 22 Federal StreetGather with island chefs and renowned forager & author Tama Matsuoka Wong for a discussion and tasting of wild edibles. Tickets $35

Moors End Educational Farm Tour & Tasting with Chef Sean Reid

Sunday, Oct. 15, 9:00 am - 10:00 amMoors End Farm, 40 Polpis RoadFarmer Sam Slosek will lead an educational farm tour of Moors End Farm which will culminate in tasting a fall vegetable dish by Chef Sean Reid. Tickets $15

Regional Oysters & Bubbles TastingSunday, Oct. 15, 11:00 am - 1:00 pmNantucket Yacht Club, 1 South Beach StreetMeet oyster farmers from Nantucket—including Matt Herr of Grey Lady Oysters, Simon Edwardes of Fifth Bend and Bass Point Oysters, Emil Bender and Steve Bender of Pocomo Meadow Oysters and Chuck Connors of Great Harbor Oysters—and our region, including from Maine, and Cape Cod. Taste their oysters while you sip regional bubbly wine and sample New England Charcutere. Tickets $65

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FESTIVAL SCHEDULE

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FUTURE OF FOOD

Future of Food Featured Sponsors Bill & Laurie Benenson are visionary film-makers, sustainability advocates, ardent environmentalists and producers of -- among many other award-winning films -- Dirt! the Movie!; Hazda, the Last of the First and Kiss the Ground, which was featured in the 2016 NantucketGrown™ Food Festival. A film in post-production with Leonardo Di Caprio as an Executive Producer along with Tom Brady and Gisele Bundchen as the latest participants in the production, Kiss the Ground is focused on regenerative agriculture through carbon sequestration in the soil and composting. Bill & Laurie Benenson were initial investors in Seeds of Change, and are active in The Frances and Benjamin Benenson Foundation, the Violence Policy Center, the National Resources Defense Council, Bioneers, Rainforest Action Network, Conservation International, the Union of Concerned Scientists, Defenders of Wildlife, The Oceanic Society, Amazon Conservation Team, Ploughshares and Sustainable Nantucket.

Future of Food Sustainability Partners Partner Organizations

Green Crab R&D

Regional Distribution

Regional Specialty Producers

Bedell Cellars

Eco-Friendly Food Service Products

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Sustainable Nantucket’s Future of Food segment of the Festival features speakers, presenters and sponsors who are working in or supporting the creative expansion of sustainable food systems, regionally and nationally.

Re-Imagining the Sustainable PlateSustainable Nantucket’s 2017 Future of Food segment is focused on “re-imagining the sustainable plate”. This includes exploring, in the context of the Festival and in our community of local and regional food system stakeholders and sustainability partners:• Restorative ocean farming and producing our own island “export” and becoming

an integrated part of the regional food system• Helping to restore ecological balance to our environment by eating the invasives

- alien plants and sea-life that are upsetting our ecological balance; and planting native plants

2017 Future of Food Featured SpeakersBren Smith is a restorative ocean farmer, Executive Director and Co-Founder of GreenWave and owner of Thimble Island Ocean Farm. A lifelong commercial fisherman, Smith pioneered the development of 3-D restorative ocean farming. GreenWave, based in New Haven Connecticut “supports a new generation of ocean farmers and innovators working to restore ecosystems, mitigate climate change and build a blue-green economy.” These new ocean farms grow multiple species of shellfish together with kelp. The bio-diversity of this model ensures a more stable revenue for ocean farmers vulnerable to the changing climate.

Tama Matsuoka Wong is a sustainable forager and author whose ecologically-minded work is bound to the stewardship and restoration of the land where she forages. She works with conservation groups and organic farmers to take away unwanted invasive weedy species and propagates native plants where they are on the decline. Her company, Meadows and More brings the bounty to some of the top restaurants in the U.S. including Daniel, the flagship restaurant of renowned chef Daniel Boulud. Wong’s James Beard nominated cookbook, Foraged Flavor, (the only foraging book containing a sustainability code for each individual species) contains a five step field identification guide and delicious accessible seasonal recipes. This year, she collaborated with a Danish co-founder of NOMA restaurant, Mads Refslund, on the innovative no-waste cookbook Scraps, Wilt & Weeds. She is a graduate of Brandeis University and Harvard Law School.

FUTURE OF FOOD

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Find NantucketGrownTM Food!

www.SustainableNantucket.org www.SustainableNantucket.org

SATURDAY, OCT. 15TH

Learn to Dive or Snorkel for ScallopsSaturday, October 15, 8:00amLearn how to Snorkel OR Dive for Scallops. Experience a long-held Nantucket tradition of bay scalloping first-hand and under expert guidance! Join dive shop owner and boat captain, Phil Osley for a once-in-a-lifetime experience as he takes you to remote scalloping areas off-shore in his trusty Triton dive boat and shows you the scalloping method proven to produce the highest yield with the least environmental impact. Small group diving and snorkeling trips will be led by experienced scallopers. Participants should be prepared to fully participate (all equipment will be provided). Please note: October is family scalloping season on Nantucket. Only participants and guides with family scalloping permits may remove their catch from the harbor. Please also note: only attendees holding commercial dive licenses and certified to be in good physical condition can participate in diving option. Other attendees must purchase snorkeling tickets. Tickets: $150 (includes a boat and equipment fee). This ticket is refundable in the event of inclement weather.

Tour at the Sustainable Nantucket Community Farm Institute

Saturday, Oct. 15, 9:00 – 11:00amThe Walter F. Ballinger Educational Community Farm, 168 Hummock Pond RoadJoin site-manager and beginning farmer, John Kuszpa for a tour of Sustainable Nantucket’s Walter F. Ballinger Educational Community Farm and taste a selection of produce direct from the fields! Learn about the nutritional aspects of specialty crops, our incubator farm and beginning farmer training program, and efforts to increase local food production on Nantucket Island. Free admission.

Chocolate-Making Workshop with Ambrosia Chocolates and Spices

Saturday, Oct. 15, 10:00 – 11:00am Ambrosia Chocolate & Spices Kitchen, 18 Nobadeer Farm RoadExplore the art of chocolate making while covering various ingredients and techniques, with focus on basic tempering. Hands-on work dipping sun dried organic fruit and molding custom chocolate bars. Workshop will be led by Ambrosia Chocolates and Spices co-owner Dylan Wallace. Tickets $65

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The following is a list of establishments that hold Sustainable Nantucket’s NantucketGrown™ brand* and are open during the Festival weekend.

*The NantucketGrown™ brand is awarded by Sustainable Nantucket annually toapplicants with a proven commitment to sourcing from Nantucket farms andfood producers.

After HouseAnnye’s Whole Foods Kitchen & Catering AtlasBlack-Eyed Susan'sCentre Street BistroCorner Table CaféClub Car**DuneGreydon HouseLanguedocNautilusOran MorPi PizzeriaProprietor’s bar & tableVentuno Restaurant***

Establishments in bold are offering a FREE NantucketGrown™ appetizer/side to qualifying Festival-goers during the Festival weekend. To qualify you must have purchased a ticket to an event costing $65 or more. Coupons will be issued by Sustainable Nantucket and may be used Fri-Sun. Only one coupon may be utilized per party of two, per meal.

**Offering a free tapas or toast***Open October 13th-15th

Find NantucketGrownTM Food!FESTIVAL SCHEDULE

Ventuno Restaurant ***

Not Open Thursday, October 12

Thurs-Sun. Only one coupon may be

Executive Committee:

Mary Randolph Ballinger | Sara Boyce | Camille BroderickJudy Brust | Neil Cocker | Beth Davies | Caroline Ellis | Chris Freeman Tamara Greenman | Mike Harter | Nini LaFarge | Joy & Greg Margolis

Leah Mojer | Carole Murko | Dylan Wallace | Maryann Wasik | Amy Zielinski

Advisory Committee:

Sara Baer-Sinnott | Laurie & Bill Benenson | Paulette Boling | Annye CamaraGabriel Frasca | John Goodwin | Marsha Greenman | Jim Gross

Susan Handy | Mayumi Hattori | Wendy Hudson | Melanie KotalacPeter McEachern | Siobhan Moore | Marian & Russ Morash | Franci Neely

Angela & Seth Raynor | Ken Roman | Sandy Taylor | Laura Wasserman

FESTIVAL SPONSORS:

Absolute Sport Fishing | Bartlett’s Farm | Laurie & Bill Benenson | Sara Boyce Cisco Brewers | Hang Ten Raw Bar | Marsha & Stanley Greenman

Hy-Line Cruises | J Pepper Frazier Company | La Rock Events | MS Walker Nantucket Culinary | Nantucket Looms | Nantucket Magazine

Nantucket Yacht Club | September Productions | Spindrift Thomas A. Kershaw Foundation | Town Pool | White Elephant | Bob Wright

ANNUAL BUSINESS SPONSORS:Nantucket Culinary Center | Spindrift Beverage Co. | White Elephant | ACK Smart

Cisco Brewers, Nantucket Vineyard & Triple 8 Distillery | Hang Ten Raw Bar N Magazine | Ruthie B. Community Supported Fisheries | Absolute Sport Fishing

Ambrosia | Annye’s Whole Foods | Bartlett’s Farm | Cape Air | Chris Oberg Dutra Designs | Eat Fire Springs Apiary | Ernst Land Design | Harbor Fuel Hy-Line Cruises | Garden Design Company | Giola Cheese | John McGarr J Pepper Frazier | La Rock Events | Lazy Man Gardens | Moors End Farm

Nantucket Architecture Group | Nantucket Electrical Contractors Nantucket Heritage Landscape | Nantucket Looms | Nantucket Pharmacy

Nantucket Tents | Nantucket Yacht Club | Pumpkin Pond Farm Sara Boyce Marketing | Sayle’s Seafood | September Productions Siobhain Pembroke Klawetter | Something Natural | Tom Hanlon

Town Pool | Vaughn, Dale, Hunter, & Beaudette, PC

www.SustainableNantucket.org

NantucketGrown™

Food Festival

Funding for 2016 NantucketGrownTM educational programming provided in part through a generous grant from the Community Foundation’s ReMain Nantucket Fund.

SUSTAINABLE NANTUCKET • PO BOX 1244, NANTUCKET, MA 02554

Tickets are available now! Call 508-228-3399 or purchase online. Visit sustainablenantucket.org.

Online ticketing fees may apply.