1 of 19

The crowd had ample areas to comfortably mill about the festival in tented and outdoor spaces. —Dena Porter

Stephen Ferguson, Juli Vanderhoop, Donna Lovell, and Allessandra Burns had a great time at the festival. —Dena Porter

Stephen Ferguson helped Juli Vanderhoop make pizzas with gorgonzola, chicken, apple, sausage, carmalized onions, and local pears. —Dena Porter

Chris Pirtle, Nikki Jacobs, Dr. Robin Pirtle (all on left), and Dr. Chasheryl Leslie-Holman and Freddie Jacobs chilled in the VIP room at the festival. —Dena Porter

Anthony Bucco of Landmark Hospitality showed off his fluke tartare, orchard apples, garden herbs, and crispy shallots medley. —Dena Porter

Ezra Gold, left, and Arlin Smith of Eventide presented brown butter lobster rolls for the patrons. —Dena Porter

Dana Burke sampled the scallop and lobster with citrus and truffle dish prepared by David's Restaurant of Portland, Maine. —Dena Porter

Chef David Turin (foreground) prepared scallops for his scallop and lobster with citrus and truffle dish as his assistant prepared a creamy cheddar porridge. —Dena Porter

Mike Sopp, Chef Jhoseph Silva, and Jen Toppin showed off some pan-seared crab cakes topped with a chipotle aioli from Rockfish Restaurant. —Dena Porter

Everett Whiting of The Fish House served up harpooned swordfish kebabs for Tasha and Quran Ali. —Dena Porter

Adam Geissler served up some tasty Bulleit Bourbon on the rocks at the M.V. Food and Wine Festival last weekend. —Dena Porter
Last Sunday was the final day of the weekend-long M.V. Food and Wine Festival, and it was a lot brighter than the day before. Inside three tents, with one designated for VIPs, guests listened to terrific music and boogied their best while enjoying traditional seafood dishes, an espresso bar, make-your-own s’mores at the outdoor fire pit station, and even make-your-own bouquets at another station. The atmosphere was comfortable and festive, leaving folks ready to enjoy the event again next year.