N Magazine May 2012 Wine Festival Issue by Nantucket Magazine

N THE GRAPES OF

DROUHIN WINE LUMINARY OF THE YEAR

DR. MARK HYMAN Food as Medicine

WILLIAM PALEY

The Most Interesting Man

THE DREAMLAND’S N magazine

Debut Film

PERFECT PAIRING

Nantucket Magazine May 2012

Uncorked

WINE ISSUE FESTIVAL

N magazine

A Warm

WELCOME

Editor & Publisher Bruce A. Percelay

Art Director Paulette Chevalier Head Photographer Nathan Coe Operations Consultant Adrian Wilkins

Photographers Eric Buechel Greg Hinson Bill Hoenk Kris Kinsley Hancock Kit Noble Joshua Simpson Advertising Director Fifi Greenberg Advertising Sales Audrey Wagner Publisher N. LLC Chairman: Bruce A. Percelay

ANY TIME, ANY WAY

Winter? What winter? For those fortunate enough to have â€œwinteredâ€? on Nantucket this year, you would have witnessed swimmers at Childrenâ€™s Beach in March, daffodils springing up six weeks early, and seals basking in the February sun. From all early appearances this could be a hot summerâ€” economically as well, with rental bookings, real estate sales and event planning well ahead of last year. This all coincides wonderfully with N Magazineâ€™s own celebration in July, our 10th anniversary!

Managing Editor Robert Cocuzzo

Contributors Richie Billingham Kate Coe Kelly Halpin Anthony Hanson Brigid Harmon Mark Hyman M.D. Jen Laskey Marie-Claire Rochat David Rosengarten Marjan Shirzad Denis Toner

Raw Bar

Bruce A. Percelay Editor & Publisher

In this issue, we once again toast our partnership with the Nantucket Wine Festival featuring Luminary of the Year, Laurent Drouhin. A long time attendee of the Festival, Drouhin is the fourth generation of one of Burgundyâ€™s most respected wine families, making him true wine royalty. We felt there was no better way to celebrate the wines of Drouhin than by making their grapes the star of our cover.

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SPRINKLERS

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For the non-oenophiles among us, we invite you to meet Bill Paley, arguably â€œThe Most Interesting Man on Nantucket.â€? Beyond his uncanny resemblance to the Dos Equis beer spokesman, Paley has lived a life worthy of the title. Segueing to the silver screen, N previews a film on the island, by the island, for the island entitled Nantucket 24: One Day on Island Time. The movie is made up of footage taken by seventy Nantucketers during the course of one day and will premiere at the soon-to-be-open Dreamland Theater. In an effort to bring our readers the most thoughtful content possible, we will be featuring special contributors throughout the season. In this issue we share the expertise of â€œDoctor to the Starsâ€? Mark Hyman, MD; renowned wine writers, Anthony Hanson and David Rosengarten; and famed National Public Radio motor mouth, Ray Magliozzi of the NPR syndicated program, â€œCar Talk.â€? Cheers to the beginning of a warm and wonderful season!

Enjoy local oysters, shrimp, clams and lobster either by the piece or order a feast. Serving 11:30am - 11pm. Breakfast Lunch Bar Menu Dinner Sunday Brunch

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TOPPER'S TURNS 25 #! $

Nantucket Times 17 North Beach Street Nantucket, MA 02554 508-228-1515

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ÂŠCopyright 2011 Nantucket Times. Nantucket Times (N Magazine) is published seven times annually from April through December. Reproduction of any part of this publication is prohibited without written permission from the publisher. Editorial submissions may be sent to Editor, Nantucket Times, 17 North Beach Street, Nantucket, MA 02554. We are not responsible for unsolicited editorial or graphic material. Office (508) 228-1515 or fax (508) 228-8012. Signature Printing and Consulting 800 West Cummings Park Suite 3025 Woburn

TH IS IS THE PLACE TO BE. Breakfast Lunch Cocktails Dinner Sunday Brunch Located at The Wauwinet. Ample free parking & complimentary van service. Please dress casually. 508.228.8768 toppersrestaurant.com

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WHEN THE JOB GETS TOUGH CALL IN MARINE

Tommy Lee Halford & Jay Hanley, Owners of Blue Star Construction

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Charlestown & East Cambridge 92 Main St., Charlestown

617.267.3500

617.227.6070 142 Commercial Street 617.723.4240

21 B Wormwood Street 617.670.0800

617.242.7393

When Cru Restaurant needed to totally gut their new space for a Spring opening, they called in Blue Star Construction. From dirt-floor demo to custom-millwork finish, Blue Star rolled up its sleeves and got the job done with Marine Home Center at their side. Getting supplies when they need them, where they need them, enables Jay Hanley, owner of Blue Star, to perform his job. As one of the islandâ€™s busiest contractors with over 80 projects under his belt, Hanley plans his jobs with military precision. â€œGiven that we are 30 miles out to sea, only Marine can meet our deadlines. They cover our backs.â€? Whether you are a major contractor or do-it-yourselfer, when the job gets tough, Marine Home Center is there to serve all your home improvement needs.

134 Orange Street, Nantucket - (508) 228-0900 - marinehomecenter.com

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WINE FESTIVAL 2012 18 TAILGATING IN STYLE What do NASCAR, the Kentucky Derby, and Nantucket all have in common? Each can tailgate with the best of them. Learn what it takes to drive away with victory at the Daffodil Tailgate Picnic.

Filmmaker Kit Noble returns to the silver screen, except this time he’s brought 70 of his friends along. Preview the Dreamland’s debut film, Nantucket 24: One Day on Island Time.

22 TALKING CLASSIC CARS

55 WINE ROYALY Meet the Nantucket Wine Festival’s Luminary of the Year, Laurent Drouhin.

Just in time for Daffy, tune in with Ray Magliozzi of NPR’s ‘Car Talk’ as he breaks down the obsession surrounding classic cars.

65 A PERFECT PAIR

30 THE MOST INTERESTING MAN FROM NANTUCKET

Master of Ceremonies, Denis Toner, joins famed wine writer, David Rosengarten, in pairing wine with the plates of three Nantucket chefs.

Move over Dos Equis, there’s a new most interesting man in town and he goes by the name Paley, Bill Paley.

74 TAG TEAM TASTING Get your spit bucket ready! Wine writer Jen Laskey checks in with some of the island’s top sommeliers to explore the tastier points of a wine tasting group.

41 EATING THE CURE Bestselling author and doctor to the stars, Mark Hyman, shares his expertise on preventing and curing diseases by what you put on the end of your fork.

80 THREE YEARS ON A WHALESHIP AND ALL I GOT WAS SCURVY THE GRAPES OF DROUHIN Luminary of the Year, Laurent Drouhin, and his legendary family have built a wine dynasty with the juice of just two grapes: Chardonnay and Pinot Noir. The 2012 Wine Fest cover captures the actual Pinot Noir grapes from one of their vineyards in Burgundy.

ES OF THE GRAP

DROUHIN WINE L

49 NANTUCKET 24

E YEAR Y OF TH UMINAR

RK HYMAN DR. MA Medicine Food as

Think you could have made it as a Nantucket whaler? After looking at what was on the menu, you may think twice.

92 A CLOSING BID Renowned wine writer, Anthony Hanson, gives us a taste of the Nantucket Wine Festival’s Hospices de Beaune seminar and luncheon.

Y M PALE WILLIAInte resting Man

MLAND’S

THE DREA

N magazine

The Most

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PERFECT

PAIRING

Uncorked

Nantucket

Magazine May

2012

FESTIVAL

WINE ISSUE

Photo by ERIC BUECHEL

Guest

CONTRIBUTORS MARK HYMAN M.D. Mark Hyman is the founder and medical director of The Ultra Wellness Center in Lenox, MA, a medical editor for the Huffington Post, and author of five New York Times bestselling books including The Blood Sugar Solution (Little Brown 2012). In his piece “Eating the Cure” (pg. 41), Hyman lends his expertise on defeating disease with diet.

ANTHONY HANSON British Master of Wine and Christie’s Wine Consultant, Anthony Hanson, has contributed to Decanter, The World of Fine Wine, and is author of the celebrated book Burgundy. In his piece “A Closing Bid”(pg. 92), Hanson gives N a preview to the Nantucket Wine Festival’s Hospices de Beaune luncheon and seminar, which he will host at the Great Harbor Yacht Club on May 20th.

DAVID ROSENGARTEN David Rosengarten is wine editor of SAVEUR, a regular contributor to WINE & SPIRITS, and a weekly contributor to the Huffington Post. He has written several books including Red Wine with Fish (Simon & Schuster, 1989), Taste: One Palate’s Journey through the World’s Greatest Dishes (Random House, 1998), and David Rosengarten Entertains (Wiley, 2004). Rosengarten teams up with Denis Toner to pair wine with the cuisine of three Nantucket chefs (pg.65).

Contributing photographer, Joshua Simpson, brought in a talented NYC crew for shooting Luminary of the Year, Laurent Drouhin (pg. 55). Styled by Mary Elizabeth with hair and makeup by Hiroko Takada, Mr. Drouhin wore clothing from John Ashe. A lavish spread of food was prepared by the Crabtree’s Kittle House in Chappaqua, NY and was styled by Tiziana Agnello. Go behind the scenes of the shoot at www.ACKMAG.com.

N magazine

“THE WINE ROYALTY” SHOOT

â€™N

sider news

tidbits

items of interest

A new chapter for the

POINT BREEZE Written by MARIE-CLAIRE ROCHAT

The Nantucket will boast 60 guest rooms and suites, two pools, two casual restaurants (one to be open year-round), a fitness facility and a banquet room. The resort will discourage guests from bringing their own vehicles on

A new, and hopefully, happy chapter has been written in Nantucketâ€™s long running

island by operating a shuttle service and

development saga, The Point Breeze. For three years, the hotel sat empty and deteriorating,

offering bicycles on site. Additionally, Snider

a boarded-up victim of a crippled economy and an overzealous developer. The dream for this

is looking to interface with many island

historic building was to be a luxury condo complex, complete with underground parking,

organizations, particularly those offering

world-class restaurants, a pool, fitness center, spa and elaborately appointed residences. But

childrenâ€™s programming, and will arrange

like many dreams, Bob Matthewsâ€™s ambitious plan became a financial nightmare, and the

inter-island package deals for guests who wish

Point Breeze was foreclosed upon.

to visit the Winnetu on Marthaâ€™s Vineyard.

Today, the property on Easton Street sits dormant no longer. Last December, Mark Snider,

The resort is named after one of the islandâ€™s

president of Stanmar, Inc., a design and construction firm based in Wayland, MA, had his

grand, turn-of-the-century hotels, The

offer of $2.8 million accepted, a bitter pill for TD Bank North and its syndicated partners

Nantucket, which was once located on Brant

whose loan on the property was in excess of $40 million. Snider was in patient pursuit of the

Point. When it closed in 1905, a portion of

property for several years, making numerous offers to the bank. All were turned down, until

the building was floated across the harbor to

deal after deal fell apart and Snider was the last man standing.

become the Dreamland Theater. Given that the scheduled reopening of the theater coincides

With the deal made in mid-January, Snider didnâ€™t waste any time getting applications filed

with the opening of the new hotel, Snider

for a massive construction project. â€œIt was painful to watch it sitting there neglected,â€? said

thought it was a most appropriate name.

Snider, who also owns the Winnetu Oceanside Resort on Marthaâ€™s Vineyard. â€œIt is the last great 19th century hotel on the island. Our goal is to make it a wonderful, year-round

Snider has tremendous respect for the

Nantucket destination: Romantic, comfortable, welcoming to families.â€?

community and will work closely with local agencies and institutions to make the new hotel an integral fixture of the Nantucket business landscape. Additionally, he plans to give

â€œFirst Republic Bank certainly has found the recipe for success â€” they always put the customer first.â€? THOMAS KELLER

Chef /Owner French Laundry and Per Se Restaurants

directly to the community by encouraging his guests to donate $25 to the Nantucket Cottage Hospital. (A similar pledge program at the Winnetu has given $175,000 to the Marthaâ€™s Vineyard Hospital over the past ten years.) The opening of The Nantucket will be the realization of a dream Mark Snider has had for years. â€œI always loved the property,â€? he said.

excited about bringing it back.â€? Hopefully The Nantucket will finally put to bed the Point Breezeâ€™s troubling past and this spectacular building on Easton Street will be vacant no longer.

P R I VAT E B A N K I N G P R I VAT E B U S I N E S S B A N K I N G W E A LT H M A N A G E M E N T 160 Federal Street (617) 330-1288

772 Boylston Street (617) 859-8888

(866) 810-8919 or visit www.fi !"#! $(! New York Stock Exchange Symbol: FRC

N magazine

â€œIt is a remarkable building, and we are truly

Bloom

NEW RESTAURANTS IN

Redefining the Seascape

of New England Cuisine

After more than 20 years in business on Straight Wharf, the Ropewalk

Written by MARIE-CLAIRE ROCHAT

For quick bites on “The Strip,” the brand new Nantucket

has closed and is being replaced by Cru. The crew of Cru—partners

Pasty Company takes over the former Lola Burger space.

Jane Stoddard, Carlos Hidalgo, and Chef Erin Zircher—describes this

Opened by Nathan Coe, the Pasty Company will purvey

new eatery as a “premier oyster bar offering casually-elegant cuisine

a flavor from Coe’s homeland: Rustic, handmade pasties

in a visually stunning waterfront setting on Nantucket Harbor.”

baked daily in store, using humane and natural ingredients.

Stoddard, Zircher and Hidalgo are seasoned service industry

With the doors set to open in May, the shop will offer

professionals on Nantucket, most recently working together at the

pasties for any appetite, including flavors such as broccoli

Boarding House. Since signing the lease last December, Cru has

and cheese, chicken curry, and steak and Stilton.

been given a new, minimalist look while maximizing its gorgeous harbor views. Cru is set to open mid-May, with lunch and dinner slated to run through mid-October.

Photography provided by Zofia & Co.

This premier restaurant and oyster bar offers casually elegant cuisine in the visually stunning waterfront setting of Nantucket harbor. Guests will enjoy fresh, innovative seafood and an expansive oyster selection complemented by two sleek bars that feature an extensive wine and champagne list and inspired cocktails. ONE STRAIGHT WHARF / 508.228.9CRU (9278)

INFO@CRUNANTUCKET.COM /

WWW.CRUNANTUCKET.COM

4 3

Another welcomed surprise is Fog Island Grille, a new mid-island eatery opened by Fog Island Café’s Mark and Anne Dawson. Housed in the former Cinco’s space on Amelia Drive, the Grille will be open year-round and will offer a tasty, eclectic array of regional dishes and wholesome family favorites. While some plates have been pulled from the Café’s popular breakfast menu, new items were created especially for the Grille: Brunswick stew, Yucatan shrimp with achiote glaze and habanera-pina salsa, and Fog’s noteworthy turkey meatloaf. These and more will be

complemented by a selection of beer, wine and specialty cocktails.

In town, Main Street welcomes Met on Main from The Metropolitan Club’s Kathy Trustman. If all goes to plan, Trustman will bring a taste of Beantown to the former Even Keel space. This will be Trustman’s

A new ethnic dining option is available with the opening of The Thai House on Old South Road over the winter. Owner Sue Thairatana (formerly of Siam To-Go) will

operate a casual, family-friendly dining room with an open Look out Cisco, there’s a new brewpub in town. Maine’s Sea Dog

kitchen. Serving light breakfast, lunch and dinner seven

Brewery has hopped into the former Cy’s space on South Water Street.

days a week, The Thai House will also offer a full take-out

But not to worry, the Sea Dog Nantucket will not be competing with

menu boasting such favorites as Spicy Crab Rangoons and

the island’s favorite local brew.

Crispy Chicken Pad Thai.

N magazine

fifth Metropolitan Club, which are scattered throughout Massachusetts.

hen it comes to the Daffodil Classic Car Competition, there is truly only one event that drives participants to the brink: The Tailgate Picnic. A cross between NASCAR and the Westminster Dog Show, the ‘Sconset picnic challenges Daffy-goers to fuse food, costume, music, showmanship and gleaming chrome to take the title of top tailgate. Past years have seen such champions as the 1971 Land Rover “Good Bye America,” the “Pirates Party,” and most recently the 1957 Chevy “50s Diner.” The event is not simply about Model As, but Type As, who often plan up to a year in advance in hopes of besting their opponents. Ask anyone who has rolled away with a ribbon, and they’re sure to tell you that winning the picnic ain’t no picnic. “In the beginning, it was very much about the food,” says Eileen O’Connell, winner of more than five ribbons over the past thirty years. “It was about a beautifully set table or tailgate. The people would move away and the judges would taste.” Today the judges rarely try the food, although Judge Patty Rottmeiere says, “Some contestants try to bribe judges with the food and drink.” Brownie bribes aside, the judging is about the pageantry, the details, and the execution of

TAILGATING N magazine

Photo by GREG HINSON

about three minutes. “That is the most crucial thing for anyone who does the picnic to know: the judges are going to come by and they’re going to come by quick,” says O’Connell. “You need to know how you are going to present it so they get the whole story in just three minutes. Otherwise they’ll walk by and you’re probably not going to win a prize.”

N magazine

daffy style

the theme — all of which must be presented in

TAKING THE CAKE: N Magazine’s 2011 picnic winner “The 50s Diner”

ust as NASCAR pit crews rehearse over and over, Daffy

Photo by BILL HOENK

through from start to finish,” explains car judge Mark Donato.

picnic crews must have their setup tuned to perfection.

“The theme is seen in the attire, the vehicle, and the menu. It doesn’t

If you’re at the front of the parade, you may only have

have to relate to the vehicle’s year or model, but such attention to

five minutes from the time your vehicle is parked to get

detail might just put you into the winner’s circle.” O’Connell adds,

all the elements in order for judging. To this point,

“The judges want something that is classical. They want it to be

O’Connell highly recommends rehearsing the night

sophisticated, and not too tacky.” So even when doing a pirate

before. Everyone should know what job they are going

theme, it wasn’t enough just to dress up with eye patches and plastic

to perform, whether it is to set up the table, turn on the

swords. No, O’Connell and company did their research, finding out

music, or simply to look pretty in costume. It also helps

the particulars of a pirate ship that lurked in Nantucket waters and

if the vehicle can carry all the elements of the picnic, as

designed everything accordingly from the name and year of the

opposed to having them split up in a support vehicle parked nearby.

ship down to the hand sketched maps on board. To some, this might

Although some Daffy purists such as Robert Sarkisian might

seem like going into overdrive—but to the judges and the many

look down their noses at the tailgate claiming, “I am all about

Daffy devotees, these details propel a picnic to the front of the pack.

winning on Main Street not ‘Sconset,” it goes without saying that the picnic involves many more moving parts than the parade.

As you’re kicking the tires of this year’s Daffodil displays, realize

While execution on the day of is important, proper planning in

eye. Beneath the hoods of these classic cars beat the hearts of true

the weeks and months prior is absolutely essential. And it all starts

competitors who are looking to take the checkered flag by way of a

with deciding on a theme. “We look for a theme that’s carried

checkered picnic table cloth.

N magazine

that behind the cupcakes and chrome there’s more than meets the

EVERY SATURDAY MORNING, two thick Boston accents stream over 500 radio stations in the United States and countless webcasts worldwide. Click and Clack, the Tappet Brothers, have won throngs of faithful listeners over the years with their program “Car Talk,” an hour-long laugh-fest centered around car maintenance and two endearing personalities. Just in time for the Daffy Car Parade, Ray Magliozzi, one half of this motor mouth duo, met up with N Magazine outside his studios in Harvard Square — the legendary law offices of Dewey, Cheatem, & Howe — to discuss the obsession surrounding old classics and to warn us once again, “Don’t drive like my brotha!”

N: How do you think classic cars are fitting

be doing a lot worse stuff than this!” They

for Nantucketers?

could be out carousing with the boys

Ray: Well I’d have to guess that people who live on an island kind of like to be a little disconnected and so reconnecting with the

getting drunk or going to the racetrack or many other things that we won’t mention

shaft and put it

on a family show! [Laughing]

on again. Now, he didn’t like the

distant past is like disconnecting from modern society. Living on an island is a form of escapism and so is gravitating towards old cars. They bring you back to a time in your

way that fit. He N: So what drives these guys into the drudgery of restoring an old classic?

carefree. And if that’s what you guys want

[Laughing] Who knows what walks of life

to do, go for it! [Laughing] While the rest

these people come from but I suspect from

of us are fighting the hard battle and facing

everywhere: retired firemen, retired stock-

reality on the mainland, you guys are

brokers. If you were accustomed to a routine

sitting out on Nantucket enjoying. But

and all of a sudden you get to the point in

don’t worry about us mainlanders. That’s

life that you have to retire, then you wake up

alright…we’ll carry the load! [Laughing]

that first morning and ask, “Well what do I

Ray: Well, the classic thing to look for is

do now?” I mean how many times can you

attention to detail. I have a friend who is

really watch the Ellen DeGeneres Show?

an industrial designer and he told me one

[Laughing]

day, “The parts you design that you can’t

Ray: Only from the wives! [Laughing]

with NPR’s Ray Magliozzi

already?!” [Laughing]

N: If you were judging this Daffodil Festival’s Classic Car Competition, what would you be looking for in a winner?

see are just as important as the parts that N: Does it take a different breed of

you can see.” So I guess if I was judging

mechanic to restore an old classic?

restored cars, I would be looking for things that are more than superficial. I’d be looking

it’s mostly guys who restore cars you’d

Ray: Oh, I think so. A bunch of years ago my

imagine. It’s often their wives who are at

brother and I were invited to visit this shop

their wits’ end because this project that

up in the North Shore called Gullwing and

was promised to take six months has been

they did Mercedes Gullwing restorations.

dragged out for six years and has taken

That was their specialty. They did what’s

over not only his side of the garage but also

called frame-up restorations. They take

her side and now threatens to take over the

the car completely apart—every last nut and

Ray: Anything that’s been made in the last

yard! [Laughing] And none of the guys

bolt—and then reassemble it and wherever

thirty years! [Laughing] I just don’t see

that are engaged in this will ever admit

possible, improve upon it. They were like a

any of the cars that I’ve worked on in my

that these projects have gotten out of hand,

bunch of Swiss watchmakers. The place

lifetime, except some of the T-Birds and

because I think that’s the part of it that they

was quiet. In our garage, guys are throwing

Corvettes, becoming classics. I can’t see

like. I can’t speak for women, but guys

tools around, they’re yelling at each other,

anyone lusting after a 1987 Hyundai XL

need hobbies. Guys need stuff to do.

and the parts aren’t right. These guys were

or a Camry or Corolla or any kind of Ford.

Otherwise they’re going to get themselves

cool, calm, collected. I was watching a fellow

[Laughing] Maybe some of the newest

into trouble! We always say to women

put together a transmission. He slid one

Mustangs will become classics in thirty

callers who complain about their husbands

gear onto the layshaft and didn’t like the

years, but I just don’t see someone saying,

N magazine

I think cars are part of the male ego and

C A R S

we’d be like, “Would you put that thing on

Ray: They miss the drudgery of work!

restoration horror stories?

C L A S S I C

fooling around with that shaft. At our shop

life when things were simpler and maybe

N: Do folks ever call the show with car

Talking

spent a half hour

getting in over their heads, “They could

way it fit so he took it off and touched up that

“Oh, I am going to get one of those and put it

for parts that you can’t see from the curbside.

N: What cars from the past do you think should stay in retirement and not be restored?

in moth balls because in thirty years it’s going to worth a ton of money.” But I’m sure someone will. I mean tomorrow’s classics are being born today and it’s just a matter of having the eye for it, knowing that that car is going to be something in 30 years. Then you just have to live long enough to cash in on it! [Laughing] N: Is there a particular classic car that you would want?

N: So you think people can go a little overboard with these classic cars? Ray: I’ll tell you a funny story. My brother and I were at the Detroit Auto Show a couple of years ago and we were doing a special for Nova about cars of the future. While we were there they wanted to take photos of us in front of various displays. One of the cars we wandered over to

Nantucket Garden Festival

a celebration of island gardening

was the Rolls Royce Silver Cloud. They wanted us to pose in front of it and Tom put his hand on the car. Two guys came running over like we

Ray: I like funky cars. If someone were to offer me a Jaguar XJS V12

had stolen the Crown Jewels screaming at us, “You can’t touch the car!”

or something like that, I wouldn’t be interested. I’d be more inclined to

I said, “Then how do you get in it?!” [Laughing] So it occurred to me

want something like a Volkswagen Thing because it’s fun. I guess I am

right then that I would never want to own a car or work on a car where

the kind of person that wouldn’t want to have to worry about someone

you would have to be so worried about it that you couldn’t touch it.

touching my car or scratching it.

fourth annual

tours workshops

After all, it’s just a car.

lectures vendors

July 25 ~ 28, 2012

nantucketgardenfestival.com

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Other fun, fashionable options for rainwear can be found at The Nobby Shop and Zero Main.29

MAN

THE most INTERESTING

on the ISLAND

Written by ROBERT COCUZZO

Photography by NATHAN COE

HE is SON to a MEDIA TITAN and a FASHION ICON. HE has RUN RESTAURANTS, SAILED the WORLD, and owns an IMPRESSIVE ART COLLECTION. HE was a WAR JOURNALIST, a BOAT BUILDER, an ADDICTION COUNSELOR, and now HE is a LUXURY CIGAR PROPRIETOR.

N magazine magazine

WILLIAM C. PALEY is… THE most INTERESTING MAN on NANTUCKET.

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o, Bill Paley is not the debonair

In the early 2000s, Bill Paley began stoking La Palina back to life,

Dos Equis beer spokesman. In fact,

setting out to reestablish his grandfather’s cigar in the same manner

he doesn’t even drink beer, or any

his father would have: As a high-end, luxury item. “The cigar business

alcohol for that matter. Mr. Paley

is in my blood,” Bill says. “I’d spent many years learning about them

does, however, tout a most interesting

and developed my own taste. I thought if I made something that really

story. The summer ‘Sconset resident

appealed to my taste and was of the highest quality, then other people

owns the luxury cigar company

would agree and enjoy that.” So in true Paley fashion, Bill sourced

La Palina. This in itself may not be

the best tobacco, found the best blenders, hired the best rollers, and

especially interesting if not for the history surrounding the company

meticulously designed the La Palina brand from its elegant box down to

and the unique events that led Bill to owning it. Inasmuch as his

the detailed etching of its label. “Rather than looking at the economics

cigars are a blend of premium tobacco, Bill Paley’s life is a robust

of it, I went in and just made the best cigar I could,” he says.

blend of Americana.

When the smoke cleared, Bill came out with 1896, followed by The story of Bill’s La Palina Cigars began with his grandfather, a Ukrainian immigrant working as a lector at a cigar rolling company

The Family Series. The $20 cigars proved to be a far cry from your everyday stogie, winning the praise of connoisseurs the world over.

at the end of the 19th century. As Samuel Paley recited novels

This spring, Bill unveils two new editions to La Palina: Kill Bill,

and news clippings to the cigar rollers, he learned the delicate

a stout “smoke-while-you-walk-your-dog powerhouse,” and

art of cigar making. By 1896, Samuel had created his own

Goldie, a long thin panetela. Named after his grandmother,

cigar, and in just over a decade he was producing a million

Goldie is Bill’s attempt at cigar perfection. Using a rare

of them per day. He called the company La Palina, after

tobacco known as medio tiempo, the limited edition

his wife Goldie. “When my grandmother would come

cigar will be rolled by a single roller in the United States.

into the factory, most of the workers were Hispanic, and

Appropriately enough, Goldie’s roller is a woman, a

they’d see Mrs. Paley, and they’d say ‘ah, La Palina,’”

Cubana trained by the best in the world. “The cigar is the

Bill explains, as a cigar leaks smoke between his fingers.

culmination of three or four years of shooting for the very,

“The company was the way that my grandfather was

very top,” Bill says.

able to raise himself up and make his fortune. He truly realized the American Dream.”

Of course, in today’s tobacco-resistant culture, the cigar business is hardly a celebrated industry. To this end,

Samuel went on to hire his son William, Bill’s

Bill defends cigar smoking by citing his 20 years as

father, as vice president of advertising and soon the

an addiction counselor, a calling he answered after

company was sponsoring a radio program, “The

overcoming his own demons with addiction. “The focus

La Palina Hour.” The younger Paley was a natural

should be on cigarettes, which are extraordinarily harmful

in broadcasting. After buying up a number of

addiction devices…Cigar smoking does not have that

radio stations, William founded the Columbia

[addictive] compulsion,” he reasons. “I can understand

Broadcasting System, what is today simply known

the pushback against tobacco, but it should be a push

as CBS. In 1947, he married the impossibly

back against tobacco in its most evil form: the cigarette.”

32 32

Cushing, and the Paleys ascended to the American

Bill has become something of an advocate for cigar

elite. “With my father and my mother, the family

smokers’ rights, a position he mounted when New York

really became part of the fabric of American culture

City placed a ban on smoking in public parks last spring.

on the high-end, certainly,” Bill says. “Both were

Bill organized a smoke-in at Samuel Paley Park in

iconic livers of the good life and extraordinary

Midtown Manhattan, declaring to the crowd that the

connoisseurs of everything from food to art to

park named after his grandfather would “continue to

conversation…that was the environment I grew

be…an oasis to people to exercise their freedoms…and

up in.” As for the cigar business that sparked what

relax and have a good cigar.” Beyond smokers’ rights or

would become known as the Tiffany Network,

his family’s legacy, Bill seemed to be speaking out for

Samuel sold off the company when he joined his

the dignity of cigars themselves.

son on the board of CBS.

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N magazine N magazine

glamorous Vogue fashion editor, Barbara “Babe”

“The people I’ve met from all ends of the line, from the rollers and the blenders all the way up to the manufacturers and the growers are some of the nicest, most interesting people I’ve ever met in my life — and I’ve done a lot of things in my life.”

“200 hands touch a cigar between seed to store,” Bill says

endlessly out from one of his cigars. It’s a life rather unex-

with the sincerity that leads you to believe he’s shaken

pected of his pedigree. And though his illustrious family

every one of those hands. “The people I’ve met from all

history follows him wherever he goes, Bill successfully

ends of the line, from the rollers and the blenders, all the

blazed his own trail from playboy to mentor to businessman.

way up to the manufacturers and the growers, are some of the nicest, most interesting people I’ve ever met in my

This trailblazing also delivered Bill to Nantucket about

life— and I’ve done a lot of things in my life.”

25 years ago. After several summers renting, he purchased

Indeed, Bill has dabbled in everything from selling yachts

entertains guests (over cigars, of course). Born into a

to owning nightclubs and restaurants to working as an

world of glamour and extravagance, Bill appreciates that

Internet consultant. During the Vietnam War, he was hired

“Nantucketers take pride in being unpretentious.” He adds,

by the US military as a combat cinematographer. When he

“The island epitomizes the kind of simple honest quality

finished his tour, Bill joined the Defense Department and

and heritage that really resonates with me. That’s why I

created propaganda films. “When I got out of the military,

settled here. For me, it’s the only place on earth that when

I rehabbed an old boat and sailed it down to Florida,” Bill

I go there, I do not think about some place else.” And when

recounts with a laugh. “I’ve had a great life. I don’t regret

Bill Paley is on Nantucket he doesn’t always smoke cigars,

anything.” The stories go on and on like smoke dwindling

but when he does, he makes it a La Palina.

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a home in ‘Sconset where he raised his family and today

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Written by MARK HYMAN M.D.

feel the nagging symptoms that I have come to accept as normal â€“ a little more tired, a little more (or a lot more) belly fat, a little more trouble sleeping, a little more achy, a little more congestion, a little more indigestion and bloating, a lower sex drive? Or worse, are you suffering like one in two Americans with a

chronic disease? Do you have pre-diabetes or diabetes (90% of which is not diagnosed)? Do you have an autoimmune, allergic or

10,000 square feet devoted to

digestive disorder? Do you have mood,

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N magazine

"( 63

5&7 Teasdale Circle, Nantucket, MA Off Nobadeer Farm Road

Author, Mark Hyman at Pumpkin Pond Farm

Photography by NATHAN COE

isease is not a normal consequence of aging.

Nagging symptoms, often heavily medicated,

are not inevitable. They are the result of

something very simple: Not following the basic

laws of biology. Your body is a system, an ecosystem where everything is connected. When that system is out of balance, disease arises. And there are only a few ways the body becomes out of balance: Too much of the bad stuff (poor diet, stress, microbes, toxins and allergens), and not enough of the good stuff (whole, real fresh food, nutrients, movement, water, air, light, rest, sleep, rhythm, love, connection, meaning and purpose). These are the ingredients for a healthy human. After practicing medicine for over 25 years, I am still startled to find how most of my patients do not connect what they eat with how they feel, thinking that disease is something that happens randomly, a thing that they get. Recent discoveries in the field of genomics, epigenetics and nutrigenomics provide a new paradigm for understanding how to treat

“What you put on the end of your fork is more powerful than anything you will ever find at the bottom of a pill bottle.”

disease. It is quite simple. Disease goes away as a side effect of getting healthy. You don’t have to treat the symptoms. Simply treat the cause and the symptoms vanish. Treat the system. This past year, in partnership with Rick Warren of Saddleback Church and doctors Oz and Amen, we created a simple experiment: Teach people how to create health and watch disease go away. The 30,000 member church not only lost 250,000 pounds, but vanquished diseases – diabetes, high blood pressure, depression, allergies, asthma, irritable bowel, reflux, migraines, acne, low sex drive, fatigue and more. The biggest lever to create biologic change is not a new wonder drug or new robotic surgical procedure, but food. The right food turns on the right genes, and creates biological signals that create health, while the wrong foods turn on genes that cause disease and create biological chaos. The average American eats 29 pounds of french fries, 23 pounds of pizza, 24 pounds of ice cream and consumes 53 gallons of soda, 24 pounds of artificial sweeteners, 2.736 pounds of salt and 90,700 mg of caffeine per year. Do we really think we can create health in that toxic environment? Conversely, we underestimate the power of real, whole, fresh food to transform our biology, not in months or years, but in days or weeks. What you put on the end of your fork is more powerful than anything you will ever find at the bottom of a pill bottle. Dr. Dean Ornish has proven that eating a whole-foods, plant-based diet beneficially affects over 500 genes, turning off the cancer-causing genes and turning on the cancer-fighting genes. Even more startling is research

who found that you could reverse the inevitable shortening of your chromosomes that accompanies aging simply by eating a whole-foods, plant-based diet. Telomeres are the little end caps on your chromosomes. They get shorter as you age. Eating real food lengthens them. There is no drug or any intervention other than food that has ever been shown to stop their inexorable shortening, shortening your life in the process.

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by Elizabeth Warren, winner of the Nobel Prize in Medicine, and Dr. Ornish

“Getting to the top can be a challenge. It should not be one once you’re there.”

ach meal is a chance to heal. The good news is that despite doctors’ confusion and media misinformation, the science of nutrition is quite clear on how to get extraordinary results and create health.

Here’s how to prevent, treat and reverse almost every chronic

“After working with some of the most successful families in the world, we have seen certain

illness. It is based on what I call the “nutrigenomic index” or how

systematic patterns emerge. Creation of wealth and its preservation across time and generations

to turn on all the genes that create health. Try it for one month

demand distinct perspectives and approaches, some of which are easy to see but many of

and not only will you lose weight and boost your energy, but many

which are simply not apparent. Issues not in full view during the climb to the summit can arise

of your chronic nagging symptoms will go away.

and become as challenging as those overcome while climbing to the peak.” — Chris Geczy, Ph.D. Partner of GKFO, LLC

THESE TEN SIMPLE TIPS WILL CHANGE YOUR LIFE

1. EAT REAL FOOD If it was grown on a plant, eat it. If

6. POWER UP YOUR DAY WITH PROTEIN

it was made in a plant, avoid it. If it has a label stay away. As my

Protein for breakfast (whole Omega-3 eggs, protein shake, etc.)

grandmother said, “Buy fresh, eat fresh.”

boosts your metabolism and builds muscle.

2. EAT THE RAINBOW Colorful plant foods, the dark

7. DON’T DRINK YOUR CALORIES You don’t

greens, blues, reds, oranges and yellows are all indicators of

compensate for them by lowering your intake of solid food and

powerful plant compounds called phytonutrients that turn on

they spike your insulin, too. That means sodas, juices and too

anti-inflammatory, antioxidant, detoxifying genes.

much alcohol (more than one glass with dinner).

3. GET AN OIL CHANGE Most Americans are deficient

8. BEAT THE WHEAT Wheat has taken over our food

in Omega-3 fats that make up 60% of your brain, prevent heart

supply. Our modern dwarf wheat has a super starch (amylopectin

disease and diabetes and reduce inflammation. Eat sardines, wild

A), super gluten and a super drug which makes you fat, inflamed

salmon, but stay away from the mercury laden tuna and swordfish.

and addicted. Two slices of whole wheat bread raise your blood sugar more than two tablespoons of table sugar. Give it up for the

4. CREATE THE PERFECT PLATE 50% low starchy

summer and watch your health transform.

veggies like broccoli, asparagus, salad fixings, 25% lean protein

Christopher Geczy, Ph.D., Stephen Kitching

(chicken, fish, beans, nuts or seeds), and 25% gluten-free whole grain

9. DUMP DAIRY For the summer (or just a month), give

multi-generational wealth management.

like brown rice or quinoa or starchy veggies like sweet potato.

up “nature’s perfect food” (only if you are a calf!). It can cause

Along with his work at GKFO, Dr. Geczy is

5. BALANCE YOUR BLOOD SUGAR Learn how to

and even acne.

create the perfect plate (and meal) to keep your blood sugar even.

Academic Director of the Wharton Wealth Management Institute and Adjunct Associate Professor of Finance at The Wharton School.

Banish sugar from all forms for one month. Eating sugar and flour

10. NUTRIFY YOUR LIFE Take a good multi-vitamin

If it is time for you to take money management

products spike insulin, the fat storage hormone, leading to belly

and mineral, a fish oil capsule and vitamin D3 every day. Over

to a higher level, contact us for references and

fat or “diabesity,” a metabolic disaster area that is the biggest

90% of Americans are deficient in one or more nutrients. And

a description of our services.

cause of heart attacks, diabetes, cancer, and even dementia.

a multivitamin can even lengthen your teleomeres.

For further information email: info@gkfo.net or call us at 888-797-4090.

These ten simple, but powerful ideas are based on decades of nutritional science of how to create health. Collectively, they can vanquish the most dreaded diseases and nagging symptoms. Most of my patients say, “Dr. Hyman, I didn’t know how bad I was feeling until I started feeling so good.” That is my wish for all of you.

Redefining Wealth Management

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office and asset management firm by and a team of skilled professionals trained in

digestive problems, sinus congestion, allergies, asthma, eczema,

GKFO, LLC was founded as a private family

The Red Art Show

FOGGYSHEET

Curated by Christie Cure

nantucket

“2 Heads” by Zeb Bennett

Friend & Tobias Glidden

Andrew Singleton & Amy Zielinski Shannon Green, Dani Henke & Mark Avery

Jerry & Suzanne Daub

RED CRAB by Clyde Myers

Chris Carey & Clyde Myers

N magazine

8 Orange Street

Marjan Shirzad & Laura Villasenor

Susan Cary

Caleb Cressman, Pete Arsenault & Ingrid Lisudóttir Feeney

“Man Ray on My Mind” by Laura Pless “Without Constancy” by Caleb Kardell Photos by KIT NOBLE & SANDY WALSH

f there was something to film from 5AM October 8th to 5AM October 9th on Nantucket, it was filmed. Cameras ruggedly designed for extreme sports were mounted to surfboards, catamarans and mountain bikes.

Others documented impromptu interviews at the Farmer’s Market, youth football games, and the Cranberry Festival. Cameras caught music performances at Cisco Brewery, the Chicken Box and the Muse. Then there were the nature shots: the Serengeti, the Moors, beaches from Madaket to ‘Sconset, once again captured in motion pictures. Filmmakers got behind the bars of restaurants, behind the lines in kitchens, and behind the scenes of a slew of island events. The 70 people behind the cameras ranged from seasoned professionals like Dan Driscoll, Scott Capizzo and Lisa Frey to first-time filmmakers like Angela Raynor, Brian Leonard, and 7-year-old Bella Quinn.

June 15 -17, 2012

24’s trailer went viral within days of its online release, receiving well over 3,000 hits in just a few weeks. Comments flooded the Web, praising the two-and-a-half minute clip as a moving tribute to the Nantucket community, or as one viewer commented: “It’s a wonderful island tapestry.” Of course, making a mini montage is quite different than editing together an entire film. Kit and his editor, Christo Tsiaras of Nantucket by Nature, faced the bewildering task of bringing cohesion to a hodgepodge of footage, essentially putting a film together with scraps on the cutting room floor. They trudged through hours upon hours of clips, some shot with smooth professional precision, others as shaky as a scene from COPS. “The interviews really became the glue binding the film,” says Kit. “Some of the exchanges are very insightful, while others hilariously entertaining.” Indeed, the film’s off-the-cuff interviews give 24 a voice that spans generations, professions and island tenure, all bound by a shared love for the

Nantucket has a storied literary culture indeed,

Grey Lady and the life she provides.

and we feel the time has come to celebrate and share it. This year we’re drawing upon the amazing people and places of our island to create a multi-day cultural event celebrating the rich literary resources of Nantucket’s past, present, and future. We will instill a renewed enthusiasm for books in our culture, connect authors and readers, encourage a love of reading and writing among young people, and celebrate Nantucket Island as an oasis and haven for the literary arts.

On a pristine, sunny day in October 2011, Saturday the 8th to be exact, local filmmaker Kit Noble and the Dreamland Theater orchestrated an ambitious day of filmmaking. Not since JAWS attacked the Vineyard,

Provided by Arts Nantucket

been taken by such movie madness. Like frantic paparazzi, 70 Nantucketers ran amuck on the island wielding video cameras. When they called

nantucketbookfestival.org

it a wrap, Kit Noble had the fodder to launch a film for the island, by the island, titling it Nantucket 24: One Day on Island Time.

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FREE FREE APP APP at at Apple Apple store store showing showing locations locations && calender calender of of Nantucket Nantucket 48 Book Book Festival Festival events. events.

has an island off the coast of Massachusetts N magazine magazine

N magazine

Read more!

“

was a perfect way to bring together our focus

As for Kit Noble, Nantucket 24 holds some

was Kit’s primary company, turning him into

on film and our mission as a community

personal significance. Kit washed ashore three

a reclusive modern day Thoreau. Since then,

center and resource,” says Patty Roggeveen,

years back from Connecticut as a veteran

Nantucket has become more than just his muse;

horizon then returning to the camera with a thoughtful insight. “Nature…The solitude.

Dreamland’s executive director. “The

photographer conditioned to the anonymity of

it’s become his home. “The island’s natural

Sunrise, sunset, and unobstructed views of ‘em. Wild surf. Watchin’ the beach wash away

Dreamland is committed to celebrating film

the Big Apple. This could explain why Kit’s

beauty inspired my first film,” Kit says. “The

one month, and come back the month after.” He scratches his head and concludes,

on Nantucket through screening, education

first film, Nantucket by Nature, was such a

island’s wonderful community inspired me to

“We are a unique place in the world I think. Just like the people are.”

and production. Nantucket 24 jump-starts

solitary undertaking. For two years, a camera

move my life out here. Nantucket 24 is a tribute

ishin’. Fishin’ and the beach,” Joe Dooley says in a 24 interview when asked

what quintessential Nantucket is to him. Dooley speaks in a gravely Boston

accent as he tools his boat through the harbor, often looking off to the glistening

this mission in a way that’s participatory For the Dreamland, which will be showing Nantucket 24 on its newly unveiled silver

to this community that has welcomed me.”

and exciting.”

screen, producing this community-created film exemplifies the new role the theater seeks

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to play. “When Kit came to me with the idea for doing the film on Nantucket, I thought it

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N magazine magazine

WINE ROYALTY Written by ROBERT COCUZZO

Photography by JOSHUA SIMPSON

As wine dynasties go, only a handful of families can claim the international prestige of France’s Maison Joseph Drouhin. In fact, the Drouhins are founding members of the Primum Familiae Vini—“The First Families in Wine”— an international wine alliance made up exclusively of 11 renowned producers. When it comes to Burgundian wines, the Drouhins are regarded in the company of such greats as Maison Louis Latour and Domaine Louis Jadot. The Drouhin’s illustrious reputation is manifested in over 130 years in business, in over 182-acres of largely Premier

Laurent Drouhin behind a lavish spread prepared by the Crabtree’s Kittle House.

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and Grand Cru vineyards, and in approximately 90 appellations produced from just two grapes.

Photo courtesy of JOSEPH DROUHIN

aurent Drouhin, a member of the fourth generation

thanks to the love Denis Toner has for Burgundy,” Laurent says

of this historic family, has been crowned this

while dining at the Crabtree’s Kittlehouse near his home in

Nantucket Wine Festival’s Luminary of the Year.

Westchester, New York. “I wouldn’t miss the festival for

Along with his sister Véronique and

anything else…You can have a one-to-one discussion with the

brothers Frédéric and Philippe, Laurent

people who are attending the festival and they are very receptive

leads Maison Joseph Drouhin into a

in learning more and tasting the wines and giving their input.” He

new era, serving as the family’s ambassador to the United

continues, “The festival is intimate, and allows us from Joseph

States and Caribbean. Charming and eloquent, Laurent exudes

Drouhin to be on the island with great people and share the passion

the Drouhin’s regal mystique with what the French might

we have for this region.” Laurent has garnered many lasting friend-

call a certain je ne sais quoi as he champions his family’s

ships with islanders over the years, most notably with Michael and

wines around the world. Although highly sought after

Lisa Kittredge, whom he first met when hosting a “Great Wines and

for speaking

Grand Houses”

engagements

dinner at their

and in perpetual

home in Pocomo.

transit, Laurent

He has become

always saves

one of the

the date when

Festival’s most

it comes to the

celebrated

Nantucket Wine

speakers by

Festival. “My

demystifying the

attending the

often-befuddling

festival started

topic of Burgundy. Philippe Drouhin

Frédéric Drouhin

Véronique Drouhin

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Laurent Drouhin at the Crabtree’s Kittlehouse, New York

f anyone has the authority to weigh in on Burgundy,

Fusing old world methods with emerging technology and

Laurent surely does. His family tree is rooted deeply

appointing Laurence Jobard as winemaker in 1976 (thought to

in the same rocky soil as the vines that bear his

be the first ever female enologist in Burgundy), Robert set the

family’s fruit. Laurent’s great grandfather, Joseph,

high standards that his four children now strive to maintain.

founded the family business in 1880. From there, in

“The three previous generations have been constantly trying

1918, Joseph’s son Maurice purchased vineyards

to improve the vinification to truly highlight the diversity of

in Burgundy, and the Drouhin estate was established.

Burgundy,” explains Laurent. “As the fourth generation, we

The family survived two World Wars, including the Nazi

keep trying to do that, and it all starts in the vineyards and

occupation of France, during which the country’s wines were

obviously in details in the winery and then in the aging process.”

ransacked and many historic vintages were lost forever.

Fortunately for Laurent, whose knowledge in wine was gained

Laurent’s father, Robert, who took over in 1957 and today

more through years of tasting with his father, rather than any formal

sits watchfully as the chairman of the board, is largely

education in enology, his brothers and sister share the mission of

responsible for elevating the quality of Drouhin wines.

upholding the Drouhin’s quality and time-earned reputation.

Joseph Drouhin

Maurice Drouhin

Robert Drouhin

Along with their commitment to the centuries old terroir of Burgundy, the Drouhins literally broke ground in American wine country in 1988 with a 104-acre vineyard in the Willamette Valley known as Domaine Drouhin Oregon. The move was significant to both the Drouhins and the US wine scene at large, as it gave some credibility to America’s emerging Pinot Noir producers. The estate, which sits on nearly the same latitude as their vineyards in Burgundy, also offers the Drouhins a satellite in the US, their number-one market.

Photos courtesy of JOSEPH DROUHIN

5858

States; among the first few bottles shipped were in 1908 to very wealthy American families,” says Laurent. “Even though my heart is in Burgundy, I moved my family to Westchester, New York to be in this country and to talk and promote the wines of Maison Joseph Drouhin, because the competition is even tougher.” He continues, “When my father was traveling in the ‘60s in the US, you only had a few producers from Burgundy. And now if you look at the Burgundy selection in some stores, it’s just incredible. We have to keep the signature name of Joseph Drouhin up front and continue to relate to high quality and great repute.”

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“Historically, we have always been selling our wines to the United

y all measure, the Drouhins are succeeding

And so it is that the Drouhin’s kingdom continues to

in this pursuit, their wines consistently

expand from Burgundy to Oregon to Nantucket to tables

rated highly by the likes of Antonio

and cellars around the world. Although the next generation

Galloni and publications such as Wine

is still young, Laurent says that they are already showing

Spectator and Wine Enthusiast. While

some interest in the family business: “At home in Bur-

flattered, Laurent cautions Americans against putting too

gundy, my daughter enjoys a small sip of wine and likes to

much stock in ratings or scores. “Trust your palate,” he

talk about it. I do that on purpose, because that’s how I was

says. “No one is choosing your food for you in a restaurant.

trained and informed on wine by my father.” He continues,

Why would you let a writer choose your wine for you?”

“My playground used to be the winery and the cellar. And

Fortunately there are many, many stellar Drouhin wines

since I was a kid, I’ve been tasting wines with my father.

to develop your palate with. Famed vintages include 1961,

He planted the seed early, and it grew naturally.” Only time

1978, 2005 and nearly any year ending in nine. In addition

will tell where the Drouhin legacy will grow in the years

to the organic chardonnays, pinot noirs and varietals they

to come. However if the past 130 years or so are any

produce on their own vineyards, as a négociant the

indication, the future is sure to be fruitful indeed.

Drouhins also buy grapes from smaller growers with

Nantucket Restaurant Week is supported by N Magazine, The Inquirer & Mirror, reMain Nantucket, Bartlett’s Farm & The Nantucket Culinary Arts Foundation. Ride the wave during Resaurant Week for special promotions. www.nantucketrestaurant week.com

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whom they have long-standing relationships.

Beaune

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The

PERFECT

Chef Seth Raynor, Pearl /Boarding House/ Corazon del Mar

ISLAND CREEK OYSTERS OVER BRAISED LEEKS

WITH A TRUFFLE MOUSSELINE GLACAGE

Pairing

s a former sommelier at the Chanticleer, Denis Toner spent each evening soothing diners’ anxiety over confronting a wine list of 1,700 bottles and then choosing

the best wine for their meal. “It was during this period that I met the anointed one, David Rosengarten,” Toner says. “At that time, David had just published Red Wine with Fish, which became (and remains) the go-to guide for sorting out the complexities of food and wine pairing.” Most recently, Toner and Rosengarten joined forces to offer wine pairings for the plates of three of Nantucket’s finest chefs. Here’s all you’ll need to cook them up at home, pair them yourself and enjoy!

BRAISED LEEK CONFIT 3 leeks, pale color and light green only (save dark greens for later use) 3/4 tbsp. butter 1/4 cup champagne or white wine Salt & pepper, to taste Cut leeks into 1.5 inch julienne or thin cut cross moons for 3 cups total yield, using mostly white and pale green parts of leek. Melt butter in medium hot pan and add leeks, wine and season with salt. Do not allow to brown. Gently simmer on low heat with a lid on for 15 minutes until leeks are cooked through and tender. Season with pepper. This can be done the day before. TRUFFLE CREAM MIX 1½ cup heavy cream 3 egg yolks 1½ tbsp. champagne or white wine 1½ tbsp. truffle oil Salt & pepper, to taste Whip the heavy cream to stiff peaks. In separate bowl, mix the egg yolks with the wine, truffle oil, salt and pepper until well combined. This is to be made just before serving. OYSTERS 18 oysters, scrubbed and chilled.

N magazine

Photography by NATHAN COE

ROSENGARTEN: Of course the temptation is to go with the soul mate of oysters, Chablis. But the rich and creamy touches in the dish make me feel that the Chablis pairing had better be dead-on. A higher-odds bet for me is my go-to kind of wine for seafood and cream situations: oldfashioned white Rioja. Any of the current-release blancos from Lopez de Heredia (which should be roughly ten years old) will fit nicely.

TONER: I felt that a grand cru Chablis would be the ideal choice with Chef Raynor’s oyster dish, and would recommend the grand cru Les Clos 2009 from Jean-Paul and Benoit Droin. The richness of Seth’s dish almost supersedes the brininess of the oysters, and I think that it needs a wine with a bit more weight and concentration to stand up to the amount of animal fat in the dish. N magazine

Shuck and remove oyster from shell, saving bottom shell for cooking vessel. Gently rewarm leek mixture and check seasoning. Spread 1 tbsp. of leek mixture in bottom of shell (not mounded up). Place 1 oyster on top of leeks. Place 1 heaping tbsp. of truffle cream mix on top of oyster. Place under broiler (6”-10” away from heat source) and gently cook. The cream will melt and slowly brown up nicely. Remove and serve while hot.

WINE PAIRING

The

PERFECT Chef Michael Lascola, American Seasons

Pairing

PORK & FOIE GRAS MEATBALLS BUTTERMILK BISCUITS APRICOT MUSTARD

MEATBALLS 1 lb. ground organic pork butt ¼ lb. cubed foie gras 2 minced garlic cloves ½ cup milk ½ cup panko breadcrumbs 1 free-range egg 1 tbsp. freshly picked thyme, finely chopped 1 tbsp. brandy ¼ tsp. four spice Salt & pepper

WINE PAIRING ROSENGARTEN: A crisp, flowery white is always good for pork—perhaps with a touch of sweetness to keep up with the apricot mustard. If you pick

Soak breadcrumbs in milk in a small bowl for approximately 30 minutes. In a large bowl, mix pork, foie gras, egg, spice, thyme, brandy and soaked crumbs. Pre-heat oven to 350 F. Roll meatballs to half-dollar size balls and place them on a sheet tray. Bake for 30 minutes or until cooked through.

the right, slightly rich northern European wine, you’ll also get texture sympathy for the foie gras, plus good acid to simultaneously cut through. I am thinking Riesling, of course: a kabinett feinherbst from the Pfalz, an off-dry Zind-Humbrecht from Alsace. One other very

APRICOT MUSTARD 1 cup dried apricots ½ diced red onion ¼ cup organic whole grain mustard 1 cup white wine 2 tbsp. brown sugar 2 tbsp. local honey 1 cup water In a medium, heavy-bottomed saucepan, place all ingredients on medium heat and simmer until it reaches a jam-like consistency.

Preheat oven to 425 F. In a medium bowl, mix all dry ingredients, add lard and gradually mix in buttermilk until incorporated. Turn out onto a floured surface and knead 15 times. Roll out until 1 inch thick, cut into desired shape and bake approximately 15 minutesuntil golden brown.

2010 Gelber Muskateller from Nicolaihof in the Austria’s Wachau Valley.

TONER: My vote would be either a Riesling or a Pinot Gris from Alsace. I would particularly favor a 2010 Pinot Gris Reserve from the Alsace wine house of Trimbach. Foie gras is a staple of Alsatian cuisine and the wines from that region seem to have been bred to match the unctuous richness of foie gras. If one wanted a red wine, I would suggest a Chinon, which is made of Cabernet Franc grapes from the Loire Valley. The light, buoyant reds of this region would lighten the weight of Chef LaScola’s dish. I would recommend 2010 Benard Baudry Chinon Les Granges.

N magazine

BISCUITS 1 1/3 cup organic all purpose flour 2 tsp. baking powder ¾ tsp. salt 2 tbsp. white sugar 4 tbsp. pork lard 2/3 cup buttermilk

special, non-Riesling wine comes to mind: a

The

SMASH CAKES 1 bunch ramps (15-20 ea) (scallions can be substituted) ½ cup red bell pepper, finely chopped ½ tsp. ground cumin ¼ tsp. crushed red pepper flakes 3 cups cooked organic chickpeas (approximately two 15 oz. cans) 2 tbsp. chopped Italian parsley ½ egg, beaten ¼ homemade breadcrumbs Olive oil, for cooking Kosher Salt and freshly ground black pepper Wash the ramps and trim off the root ends. Separate the white bulbs from the green leaves, and roughly chop each. Preheat a skillet over medium heat, lightly coat the bottom with olive oil and add the ramp whites and red bell pepper. Season with the cumin, crushed red pepper flakes, salt and pepper. Cook, stirring often, for about 6 minutes, or until the peppers become tender. Add the ramp greens and cook an additional 2 minutes. Place the cooked vegetables in a large mixing bowl and, using a firm whisk, smash the vegetables until coarsely crushed. Add the chickpeas, season with salt and pepper, and continue to smash with the whisk until no whole chickpeas remain. Fold in the parsley, egg and breadcrumbs and check for seasoning. Using a ¼ cup, measure out the chickpea mix and roll into balls, refrigerate for ½ hour or overnight. There should be 8 cakes.

PERFECT Pairing

WINE PAIRING ROSENGARTEN: Lemon and yoghurt both say acid to me. You need good acid to match this dish, otherwise the wine will taste sweet and heavy. Also, I like the idea of a crisp, cold, graceful white wine to refresh the fried cakes. Add in the capsicum/cumin

Preheat a cast iron or non-stick skillet over medium heat and coat the bottom with olive oil. Add the chickpea balls and partially flatten with a spatula to form a cake (do not over crowd the pan!), cook on each side for about 3-4 minutes, until golden and crisp. SPOON SALAD & ARUGULA 1 cup uncooked farro 1 cup shelled English peas (Frozen can be substituted) 1 cup asparagus, ends removed and thinly sliced into coins ¼ cup crumbled sheep’s milk feta (Cow’s milk feta can be substituted) ¼ green olives, sliced into rings 3 tbsp. shelled, unsalted sunflower seeds 2 tbsp. chopped Italian parsley 1 tsp. grated lemon zest 3 oz. freshly squeezed lemon juice 2 oz. extra virgin olive oil 5 oz. baby arugula Combine the farro with 5-6 quarts of cold, lightly salted water, bring to a simmer and cook until tender, 25-30 minutes. Strain and run under cold water, keep cool until ready to use. Bring a large pot of salted water to a boil. Add the English peas (if using frozen just thaw and use) and simmer until tender, 4-5 minutes. Use a small strainer to scoop out the peas and run under cold water. Add the asparagus to the same boiling water, and cook until tender, 2-3 minutes, strain and run under cold water. In a large bowl, combine all the ingredients except the lemon juice, olive oil and arugula. Combine the lemon juice and olive oil in a small bowl to make a simple vinaigrette. When ready to serve, mix half the lemon vinaigrette with the spoon salad and season with salt and pepper.

dimension, and you’re on the road to a food-worthy Sauvignon Blanc. Among the thousands of options, Marlborough Sauvignon Blanc from New Zealand comes to mind, as well as the crackling ones made in the Casablanca sub-region of Leyda, near Chile’s coast.

TONER: My choice for this dish would be that staple of French bistro wines: Sancerre. In this case, I would recommend a 2010 Alphonse Melot Sancerre. The racy

Chef Tom Berry, The Great Harbor Yacht Club

CHICKPEA SMASH CAKES WITH SPOON

SALAD

ARUGULA

minerality and bright acids would fare well juxtaposed with the rich chickpea smash. I voted for a sauvignonblanc-derived wine, as did David.

Q&D YOGHURT SAUCE 6 oz. non-fat Greek Yoghurt ½ tsp. minced garlic 4 tbsp. tahini 1 tbsp. honey Juice of 1 lemon Mix all the ingredients and season well with salt. If necessary add a few drops of cold water until a thinner consistency is achieved. Can be served immediately, but is best the next day.

N magazine

For each plate, lay a bed of arugula and drizzle with some of the remaining lemonvinaigrette. Top the arugula with some spoon salad, arrange two smash cakes on top and drizzle with Q&D yoghurt sauce.

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AVE YOU EVER suffered through watching someone swirl a glass of wine, take a big sniff, a sip, and then start extolling a string of adjectives — anything from raspberry, rosehips, and hibiscus to wet rocks, rubber tire, barnyard, leather, or cat pee — and wonder if they’re just full of it?

The Tasting Tasting wine is a sensory experience that involves your eyes, nose, and

mouth. And though it may seem like sacrilege, it also requires spitting the wine out. Pour a small sample into the glasses and begin examining the different elements of each wine.

ine can seem overwhelmingly esoteric (and yes, sometimes pretentious) if you’re not an

s #OLOR #LARITY If it’s a white wine, the color might be pale yellow,

insider, but it doesn’t have to be. After all, the best

straw, or golden. If it’s a red wine, it may range from purple or ruby to

thing about wine is drinking it! The pleasure can

garnet. Note whether you can see through the wine, if it’s clear or cloudy,

be taken to new levels, however, when you begin to

or if there’s any sediment floating in it.

understand more about what you’re drinking, and eventually learn how to identify those elusive flavor characteristics that sommeliers and

s .OSE Give the wine a thorough swirl to help get some air into it,

other wine pros sniff out so easily from every glass. A simple crash

and then smell it. If it’s a white, can you pick out lemon, apple, peach,

course of the basics can transform your wine drinking experience

vanilla, or coconut? If it’s a red, do you smell berries, cherries, stewed

and help you learn the difference between a bottle of Two-Buck-Chuck

plums, pepper, chocolate, or baking spices? “I can spend gobs of time

and something that’s really worth savoring. A fun and effective way to

just smelling a great wine and enjoying the changes in the bouquet as it

gain more knowledge about wine — at any level — is to host your own

opens up,” says Aldins. “Wines can smell like they are going to be sweet

wine tastings. Here to help are some of Nantucket’s top sommeliers.

or dry, and surprise you with something entirely different on the palate.” s 0ALATE Swirl the wine again, and then take a big sip. Swish the wine around your mouth, hold it for a moment, and spit it out. Concentrate on the flavors. They may be surprisingly different from what you smelled. Benzie suggests focusing on everyday scents you’re used to: “Think about lemon-based dish soap, gasoline, the brininess of oysters, fresh-cut grass, barbecue, woods, fruits and vegetables at the market, and fresh floral scents.” s !DDITIONAL ELEMENTS TO CONSIDER It may take some practice before you get a grip on alcohol, body, tannin, acidity, and finish for your tasting notes. “But

Organizing a wine tasting

stick with it,” Tran says. “The more you taste, the more you’ll know.” The level of alcohol

Limit the group to six people. This will help keep your wine

“Many wine tastings easily become social clubs,” says Ieva

can be detected by a burning sensation in

tasting manageable and still functional if someone can’t make it.

Aldins, sommelier at American Seasons, “so the more focused

the back of your throat. The body can range

Plus, it’ll yield good samples from each bottle.

you can keep it, the more you’ll learn.”

from light to medium to full. The amount

Choose a theme. You can go with any combination of wines from

Decide who brings the wines. Tran encourages each person in

your mouth clues you in to the levels of

different countries, regions, varietals, or vintages. Jenny Benzie,

a tasting group to bring a bottle of wine to contribute. “This way

tannin and acidity. And the length refers to

founder of PourSipSavor.com and wine director at Nantucket’s

everyone gets used to the act of buying wine and researching it,”

how long the taste lingers in your mouth.

newest restaurant, Cru, recommends choosing three wines from

he explains. “Each person should also come prepared with a brief

classic regions and three classic grapes. “I am a firm believer in

story about the wine, producer, vintage, and region.” Alternatively,

Honing your taste for wine has a lot to do with

starting with the basics and building your foundation from there,”

your group can decide on a budget, chip in, and then designate one

exposure, and tasting in a group can really

says Benzie. Hieu Tran, the sommelier at the Wauwinet’s

person to buy all the wine. Benzie recommends this option since it

help open the floodgates to what’s out there.

Topper’s, likes to start beginners off with grape varietal tastings

keeps the wines on the same quality level and helps you avoid inad-

Simply gather some friendly imbibers who are

that compare Old World Wines with New World Wines, such as

vertently duplicating any wines.

equally curious to learn, and get ready to host

pinot noirs from France, Italy, the U.S., and New Zealand.

a highly sophisticated drinking game.

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F LY W I T H PROFESSIONALS N A N T U C K E T â€™ S P R E M I U M S C H E D U L E D S E R V I C E D E PA R T I N G FROM TETERBORO AND WHITE PLAINS

Three years

on a whaleship,

all I got was scurvy.

Written by BRIGID HARMON

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AVIATION

Whether enjoying Sunday morning doughnuts at the counter of the Downyflake, or partaking in lobster and crab cakes at Topperâ€™s, Nantucketers have long reveled in the honest pleasure of shared food and friendly company. Yet for most of the thousands of young men who sailed from Nantucket during the heyday of the whaling industry, mealtimes were not occasions to be enjoyed or anticipated. Instead of bringing the men together for a moment of kinship and a glimmer of regularity in a world so foreign, meals fractured the already tense relationships among the crew.

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Food was the source of disgust, unhappiness, and at times even violence.

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Recipes

eading almost like a Weight Watchers meal plan from 150 years ago, a log book from the Three Brothers during a voyage from 1851 to 1854 details the

honest truth of the crew’s diet: the food was uninspired, repetitive, and barely nutritious. The crew had “salt meat or codfish hash” for breakfast every day, and for dinner “duff [boiled or steamed pudding] & junk [salt beef].” Sugar and butter were reserved for the captain and officers; the crew denied even those small luxuries. The food seemed at best monotonously dull; nevertheless, the log keeper writes: “Take it upon the whole with a mean steward and a nasty dirty filthy cook we

HARDTACK

. Mix 2 cups of all-purpose flour with 2 cups whole wheat flour . Add a pinch of salt and 1.5 cups of water . Knead into a dough in a pan and stab holes with a knife. Bake at 300 degrees F for one hour, or until rock hard . Should feed a lowly crewman for as long as is necessary

managed to get enough to eat.” In addition to the horrible fare, the manner in which the men of the fo’c’sle took meals was often uncomfortable and humiliating. While the captain and officers dined at a table set with plates and silverware, the crew was forced to vie for a portion from a communal pot, often set out on the deck, using utensils the men had brought from home or purchased at exorbitant prices from the ship’s stores. One crew was not even allowed the time to enjoy (more likely gag down) their measly meal. The second mate of the Globe, on the voyage of 1820–22, perhaps drunk on the minimal authority he wielded over the crew, interrupted their meals and demanded their immediate return to work. And then there were the bugs—bugs of all kinds. Cockroaches roamed the fo’c’sle.

CODFISH HASH

. Soak codfish in seawater overnight . Boil whole fish in the morning with potatoes . Strain cod and potatoes and mash together, bones and all! . Fry in pan along with salted pork (if you want to get fancy) . Enjoy as part of an unbalanced breakfast

The men became food themselves when bedbugs bit through their sleeping clothes, and worms found their way into food barrels. The log keeper

and death. Although the grievances were valid, the men backed down in the face of their superiors, who could make their lives even more hellish.

of the Mary, writing less than a year into their voyage, reported the bug-infested state of

That is not to say that all whalemen took

the flour and lamented, “…heaven only knows

their unhappiness lying down. Some men

what will be there in 6 and 40 months.”

resorted to thievery; some deserted at the earliest moment; they fought with their superiors and tormented the cooks; and on

stepped forward to complain? And complain

one occasion set the ship’s galley on fire.

they did. There are well-documented voyages

For those who stood firm in their rebellious

of two Nantucket whaleships on which major

position, punishment followed. On the

disasters occurred. In 1821, the Essex was

Christopher Mitchell, in 1846, an argument

struck and sunk by a whale, and the Globe—

arose in which a crew member struck the

home to the aforementioned meal interrupter—

captain. Given twenty lashes, the offending

was overtaken by mutineers in 1824. Prior to

man had his back “washed with pickle”— the

the disasters for which they are known, on both

liquid from a pickle barrel could only have

vessels the men complained about the quality

intensified the pain of the raw wounds. Food,

and quantity of the meat they were served and

then, was the source of more than complaint;

were rewarded with threats of whippings

it became at times even a tool for punishment.

N magazine

Is it any wonder that many of the men

N magazine

“Alas, Alas the day that I came awhaling, and for what profit a man if he gain the whole world and in the meantime starve to death.”

— Moses Morrell of the Hero

ut all hope was not lost. The culinary offerings aboard a whaleship were not

always regrettable. Logbooks in the

Nantucket Historical Association collection provide evidence that long-suffering

crews were, on occasion, treated to delicious offerings. On holidays such as Christmas and the Fourth of July, the men were often given a reprieve from their monotonous diet. For Christmas and New Year’s in 1855, the entire crew of the ship Harvest enjoyed the fresh meat of seven turkeys, a welcome change from salted junk. The crews also sometimes marked milestones with special treats. They celebrated the accumulation of a thousand barrels of oil by frying donuts in it, thereby enjoying the spoils of their hard work. The rarely obtainable fresh meat and sweet treats, however, could not make up for the generally horrible meals. Whaling crews knew that their lives at sea would be difficult and that the captain and officers would always be treated differently. The log keeper of the Chelsea perhaps put it best when he wrote, “one becomes philosophical at sea in matters of food.” In the decided voice of one whaling philosopher, Moses Morrell of the Hero: “Alas, Alas the day that I came awhaling, and for what profit a man if he gain the whole world and in the meantime starve to death.” Today as ferries approach the island, passengers look forward to the culinary delights that await them.

returning from a long voyage caught a glimpse of Nantucket in the distance, a similar anticipation of good food and good company was palpable and certainly never more greatly deserved.

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One can imagine that 180 years ago as whaleships

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VISIT

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Dane Dicarlo & Kate Hemingway

Johanna & Blake Richard

THE CLUB CAR Consistently serving gourmet food, premium wine and spirits for over 36 years.

1 Main St., Nantucket 508-228-1101

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Venessa & Richard Moore

Ilya Kagan & Wendy Rouillard

*+,-+./ 012-314,/56.78129 :7;/*79<+29 &2+=697.>7 ?36-7/&@16.,A:B$

Lance & Martha Kelly

Jenny Whitlock & Scott Corry

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Caroline Montgomery & Jen Cohen

Allison Frost & Kristen Dussault Photos by KRIS KINSLEY HANCOCK

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NUPTIALS Featured Nantucket

B & G: Elisabeth English & Mark Donato Dress & Mink Stole: Vintage, CurrentVintage Hair: Libby Speiser Hight, Darya Salon Ceremony: First Congregational Church Reception: Arnoâ€™s Caterer: Chef Tom Proch (Club Car) Florist: Flowers on Chestnut Photographers: Terry Pommett,

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Zofia Crosby & Gene Mahon

Photos by ZOFIA CROSBY

J PEPPER FRAZIER COMPANY & LUXURY PORTFOLIO

CLOSING Bid

British Master of Wine and Christieâ€™s consultant, ANTHONY HANSON, gives a preview to the Nantucket Wine Festivalâ€™s main event. Every year, on the third weekend of November, visitors from around the globe

Sales everywhere are still dominated by Bordeaux classed

invade the cobbled streets of Beaune. They are there to celebrate the worldâ€™s

growths, with rare old vintages â€“ if the provenance is

oldest, most famous charity wine auction and the new Burgundy vintage. Snails

assured â€“ being greatly in demand. Today there are also

bubble in garlic butter at street stalls, chestnuts are roasted, barrel manufacture is

many new entries such as cult Californian wines,

demonstrated, bottle-opening contests are run in heats, marching bands trumpet, and

super-Tuscans, and rising stars from other countries.

cellars everywhere are open for tastings. In many ways the festivities are reminiscent

Burgundy is increasingly on collectorsâ€™ radars, though

of those taking place this spring in Beauneâ€™s twin sister city, Nantucket.

Burgundy-lovers can take comfort in the complications of the region, which still make it a minefield for those

nantucket real estate

FÂŠ ÂŠ F

!"#$%&'(!)*$( 19 Centre Street, Nantucket, MA 02554 &+7&?.*7S/5+(4G(42ÂŠ<<<G/5+(4G(42

508.367.9557

On May 20th at the Great Harbor Yacht Club, I will be moderating a seminar on this

unfamiliar with itâ€”and this discourages many from

most historic charity wine auction. Accompanied by the cuisine of Chef Tom Berry

competing in the auction.

and exquisite selections from the Hopsices de Beaune cellars, the event will provide attendees the tools to hold their own at the auction. For those not attending, hereâ€™s a taste of the seminar as well as some pointers on how you could join the ranks of Burgundy collectors.

BUYING BARRELS IN BEAUNE TODAY Many Burgundy-lovers do not realize that it is now possible to buy barrels directly at the auction. You

The Hospices was founded as a hospital, poorhouse and old peopleâ€™s home back in

can then have them looked after, tended by one of

1443. Marauding bands ravaged the countryside, plague, famine and ill health were

Burgundyâ€™s greatest merchants or domaines before

rife, but this hospital rapidly became known for its good works serving the poor

having your wine bottled with a personalized label.

and destitute. The first charitable gift of vineyards was from a lady, Guillemette

The barrel auction has existed for over 150 years,

Leverrier, in 1457. The vines were located in Beaune, and from then on, generous

but until 2005 â€“ when Christieâ€™s took over running it â€“

benefactors added vineyard plots to the Domaine from many of Burgundyâ€™s

the sale was seen as a fiefdom for local traders who

greatest hillsides. Eighty-five percent of the estate today is classified as First

between them dominated the action. Today, wine

Growth and Great Growth land, as in Meursault, Volnay, Corton,

collectors compete with locals

Pommard, Beaune, BĂ˘tard- Montrachet, Mazis-Chambertin,

for the best wines, with

Clos de la Roche and Corton-Charlemagne â€“ just to mention

all the funds generated

the most famous.

going towards Beauneâ€™s local hospital and old peopleâ€™s home, and

BUYING WINE AT AUCTION

You can buy a single barrel in Beaune at a

James Christie in 1766, which offered bottles of

vast range of prices. Christieâ€™s is on hand

Bordeaux as well as Madeira. Jumping forward

to help. The barrelâ€™s contents (288 bottles or 24

two centuries, in 1966 Christieâ€™s became the first

cases) might be a lot for one family, but amateurs get together to split the barrels. Five

department, and today we auction wines in more

enthusiasts may end up with four

locations than any other firm. While London was

to five cases each of bottles,

initially the global center for wine sales, the action shifted to New York from millennium-time, and today, Hong Kong has overtaken both cities. Many new Asian collectors are starting to build their cellars, and this, along with Hong Kongâ€™s cutting its taxation rate on wines to zero in 2008, has fueled the

magnums and jeroboams of their chosen wine, individually personalized. This is a fantastic way to buy wine for anniversaries, celebrations, corporate gifts, or just for pure, Burgundian drinking pleasure.

Asian demand. Illustration by KELLY HALPIN

N magazine

buildings, its museum and works of art.

Wine was included in the first-ever auction held by

auction house to set up an independent wine

towards maintaining its spectacular, historic

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76 Main 24 ACK Eye 40 Angel Frazier- J.Pepper Frazier Co. 91 Atlantic Landscaping 88 Bartlett’s Farm 85 Boarding House 8 Brant Point Grill 7 Cape Air 85 Cape Cod Five Wealth Management 4 Christopher’s Home Furnishings 35 Club Car 85 Cold Noses 7 Compass Rose Real Estate 91 Corazon del Mar 8 Corcoran Group 21 Cru 16 Current Vintage 78 Define Nantucket 73 Donelan Wines cover flap Dujardin Design Associates 26 Epernay 73 First Republic Bank 15 Florabundant 84 GFKO 45 Glyn’s Marine 16 Grey Lady Marine 91 Heidi Weddendorf 78 Heron Financial Group 78 Hy-Line Cruises 78 J. Pepper Frazier Co. 25 Jordan William Raveis Real Estate 5 Kathleen Hay Designs 3 Kitchenworks 71 Landrover 13 Letarte Swimwear 25 Main Street Construction 84 Marine Home Center 9 Maury People - Craig Hawkins 94 Maury People - Gary Winn 2 Modern Classics 93 Nantucket Airlines 85 Nantucket Boating Club 6 Nantucket Book Festival 48 Nantucket Clambake 93 Nantucket Garden Festival 25 Nantucket Insurance Agency 37 Nantucket Island Chamber of Commerce 87 Nantucket Marine 36 Nantucket Restaurant Week 62 Nantucket Stock Company 26 Nantucket Wine Festival 64 Nobby Clothes Shop 85 Oceanside Pools 36 Otis & Ahearn 8 Parcel Plus 91 Pazzo 73 Skinner Construction 24 Stephanie’s 71 Susan Lister Locke Jewelry 26 Susan Warner Catering 93 TCE Contractors 93 TD Bank 71 The Cellar 71 The Islander 88 The Pearl 8 Tonkin of Nantucket 40 Topper’s at the Wauwinet 7 Tradewind Aviation 79 Vineyard Vines 95 Viola Associates 6 Washington Trust 36 Zero Main71 88

37 Main Street, Nantucket Island, MA 02554

Phone 508-228-1881 ext. 119 NEW

craig@maurypeople.com

ING LIST

TOWN The George C. Gardner House is one of the premier properties in the town of Nantucket with over a half acre of magnificent gardens and landscaping. The main house was completely restored in 2004/2005 maintaining its historical integrity and original moldings, finishes, ornamental trim, replacing plumbing, electrical and new systems throughout. $8,875,000

CLIFF Beautifully restored 1747 antique home on desirable Cliff Road just a five minute walk into town. Many original features intact including four fireplaces, wide pine flooring, moldings and raised paneling. Magnificent, private yard and gardens, and covered dining patio. Wonderful views of Sound from roof walk. $5,275,000

TOWN Desirable five-bay antique in very good condition with all of the original floors, moldings, paneling and doors. Tastefully restored, maintaining the authenticity of this spacious, intact home on one of the nicer streets in the historic district. $2,325,000

BRANT POINT Wonderful, turn-of-the-century, five bedroom waterfront home, tastefully restored and enlarged over the years, always updated and beautifully maintained. Oversized lot with beach and boat moorings in front and 180° views of the channel into Nantucket Harbor and Nantucket Sound. A rare opportunity to acquire a waterfront home on Hulbert Avenue, one of the premier addresses on the island. $15,750,000

TOWN Unique opportunity for a buyer to choose all finishes...trim, tile, kitchen, granite, appliances and have everything they desire. House is open stud, tight to the weather and partially landscaped. Builder will complete interior with buyers’ choice of finishes and completed product will be approximately 6500 square feet on three levels, all new construction on an oversized ROH lot. $2,689,000

SHAWKEMO The quality and finish work throughout this property is exceptional and absolutely must be seen to be appreciated. This incredible main dwelling offers several living areas and views out over abutting conservation land. This is an extraordinary execution of a brilliant design. $10,800,000

TOWN Nicely renovated antique with exceptionally large back yard and beautiful landscaping. Three finished floors plus basement and a wonderful floor plan for families and large groups. Fantastic, bright kitchen with French doors leading to patio and yard. Two off-street parking spaces. $3,875,000

MONOMOY Stunning Monomoy compound with views of Nantucket Sound, Brant Point Light and Coatue. House, garage with studio, pool and spa, and pool house. Beautiful reclaimed oak floors and bead board coffer accents are only the beginning of the wonderful detail contained within this home. $6,250,000

MONOMOY Very large, family home in Monomoy with views of the creeks, Town and distant harbor. Excellent floor plan for entertaining and large groups. All bedrooms have a private bath. Most rooms open onto covered porches or decks. Some room for expansion or small cottage. $2,875,000

TOWN Beautifully restored in-town antique on an oversized, corner lot. Everything has been replaced; foundation, plumbing, electrical, roof, shingles, fireplaces, etc. All original moldings, flooring, mantels saved, stripped and refinished. A beautifully restored home with all of the amenities in a most convenient location. $3,875,000

TOM NEVERS Private estate setting on nearly 3 acres. Well-planned and built by the owner with design and function in mind. Winding driveway leads to a main house with four bedrooms, four full baths and two half baths. A three bedroom, three bath guest house has complete separation from the main house. Considerable room for expansion. $2,975,000

CISCO Beautifully designed, spacious home with views of Hummock Pond, Sanford Farm/Ram’s Pasture and the Ocean. Excellent, open floor plan, good separation between bedrooms, two covered porches, second floor deck and large yard. Short walk to Cisco beach. A/C. Room for pool. $3,475,000

TOWN Beautiful four bedroom/ three and a half bath home in the Old Historic District on one of the most sought after streets. Large deck and beautiful gardens compliment the interior living spaces with exterior opportunity for entertaining. Top end kitchen appliances, marble counter tops, surround sound system, A/C, central vac., two fireplaces and custom built-ins and molding throughout the home. Move-in condition. $2,975,000

WAUWINET Beautiful custom home with detached cottage/studio in Wauwinet, abutting over four hundred acres of conservation land. Cherry floors, magnificently landscaped, room for pool, many custom features. Bike to Polpis Harbor, Pocomo, and Squam beaches. $1,975,000

WAUWINET One of the most spectacular locations on Nantucket, nestled in the dunes on the haulover with incredible views in both directions. Footsteps to the ocean and the Nantucket Harbor, A brief walk to a world class restaurant and spa, Unparalleled sunrises and sunsets, A very special place. $9,995,000

WAUWINET Beautiful custom home designed and built by Chris Maury. Fantastic quality throughout with beautiful paneling and moldings, fixtures and hardware. All rooms have an abundance of glass and are extremely light and bright. Large lot with plenty of room for expansion, second dwelling, pool and tennis court. Deeded access to Polpis Harbor dock, parking area and moorings. $2,795,000

MADEQUECHAM Over an acre of oceanfront property with 150’ of frontage and sweeping views of the ocean and south shore and the most unbelievable sunsets. Enjoy privacy, steps down to a beautiful beach and the sound of the surf 24/7. An excellent opportunity to acquire an ocean front home at a very reasonable price. $2,695,000

TOM NEVERS The expansive ocean views cause this home to be named “Sea Forever.” 3 bedroom/+loft/2 1/2 baths - upside down house - bright & sunny home - across street from bluff - stairs to very quiet beach - 1/3 acre + allows additional ground cover fronts Wanoma Way - lovely neighborhood by sea. $1,495,000

MADAKET Wonderful family compound with two, three bedroom homes with good separation between the two. Both dwellings have phenomenal views of the Ocean, beach and Long Pond and Conservation Land and are less than a minute to the beach. Detached, oversized two car garage and two storage sheds. $1,965,000 Each Office Is Independently Owned And Operated.

NE W

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TOM NEVERS A very private, elevated, one and half acre piece of property abutting several hundred acres of conservation, with views over the open land and Sankaty Light off in the distance. The house is in need of some TLC, but totally livable. $795,000

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N Magazine May 2012 Wine Festival Issue

Published on Apr 27, 2012

The Grapes of Drouhin Dr. Mark Hyman: Food as Medicine The Dreamland's Debut Film Perfect Pairing Uncorked

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