The five-day weather forecast did not look at all promising as the Clarke installation team, headed by Jimmy McCullough, boarded the ferry for the 30-mile voyage to Nantucket on May 18th. Clarke’s second year as a sponsor of the Nantucket Wine Festival (now in its 15th year) would prove to be a busy time with cooking demonstrations on Wolf products slated for three locations.
Fortunately, Mother Nature must be a fan of the Nantucket Historical Association, the primary beneficiary of the Festival, because except for the morning fog which gives the island it’s nickname, The Grey Lady, the weather was pleasant during the Thursday through Sunday festivities.
At the main events held at the phenomenal White Elephant resort, top chefs prepared exquisite meals using the Wolf gas cooktop and wall ovens while leading wine experts pulled their prized vintages out of the Sub-Zero Wine Storage display.
Andy Husbands from Tremont 647 and Sister Sorel, Angela and Seth Raynor from The Pearl, Boarding House and Corazon del Mar, plus Kyle Zachary from Topper’s at The Wauwinet, were the headliners and thrilled the capacity crowds who attended their presentations.
The action, and fun, shifted to the venerable Nantucket Yacht Club on Saturday and Sunday, Clarke’s donation of a Sub-Zero model 427R Wine Storage unit complemented by a variety of wines garnered a generous $9,400 bid at the Saturday evening Wine Auction Dinner. Proceeds from the highly successful auction will go to the Nantucket Historical Association which does a fabulous job of preserving and maintaining all which makes the island such a special 14 miles long by 3 ½ miles wide treasure.
Sandra Lashway, Clarke Showroom Manager, explains the wonders of the Wolf induction cooktop