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6 episodes with advanced sommelier
4 episodes with advanced sommelier
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4 episodes with advanced sommelier
4 episodes with advanced sommelier
3 episodes with advanced sommelier
3 episodes with advanced sommelier
2 episodes with advanced sommelier
2 episodes with advanced sommelier
Esther Dawson is a Certified Sommelier based in Ontario with over eight years of experience in hospitality. Esther currently works as the Sommelier, Cellar Lead, and F&B Content Creator at Langdon Hall Relais & Châteaux, where she's not only on the floor pairing wines and opening bottles, but also involved in the marketing and media side—crafting content, managing promotions, and helping tell the story of the restaurant's food and beverage program. Esther began her journey in wine while working in hospitality, with formative years spent at The Elora Mill and nearly a decade at Langdon Hall, where she officially became a sommelier in 2023. She holds certifications from both the Court of Master Sommeliers and the Wine & Spirit Education Trust (WSET Level 3), and is currently preparing for her Advanced Sommelier certification. Esther also works as a consulting Sommelier for Sarnia Golf Club and other private clubs, bringing curated wine experiences and events to members and guests. As if that isn't enough, Esther is also involved with the InVintory app as one of their consulting Sommeliers. With a background in Vocal Music, she brings creativity, curiosity, and a warm, approachable style to everything she does. When Esther's not talking about wine, she is likely traveling the world or spending time with her adorable Toy Poodle puppy, Reggie—who's quickly become the star of her off-hours life. @esther_dawson Wine Shop at Langdon Hall A big thank you to Jean-Marc Dykes of Imbiblia for setting up our new website theindustrypodcast.club. Imbiblia is a cocktail app for bartenders, restaurants and drink nerds and built by a bartender with more than a decade of experience behind the bar. Several of the features includes the ability to create your own Imbiblia Recipe Cards with the Imbiblia Cocktail Builder, rapidly select ingredients, garnishes, methods and workshop recipes with a unique visual format, search by taste using flavor profiles unique to Imbiblia, share recipes publicly plus many more……Imbiblia - check it out! Looking for a Bartending Service? Or a private bartender to run your next corporate or personal event? Need help crafting a bar program for your restaurant? Contact Alchemist Alie for all your bartending needs: @alchemist.alie Contact the host Kypp Saunders by email at kypp@babylonsisters.ca for products from Elora Distilling, Malivoire Winery and Terroir Wine Imports. Links kypp@babylonsisters.com @sugarrunbar @the_industry_podcast email us: info@theindustrypodcast.club
Why This Episode Is a Must-Watch Wine isn't just about grapes and bottles; it's about pairing moments with memories, enhancing meals, and enriching lives. In this episode of Inspired Money, we delve into the world of wine with some of the best minds in the industry. Whether you're a seasoned enthusiast or a curious newcomer, this discussion offers timeless tips on elevating your dining experiences and understanding wine as a cultural connector. Say goodbye to intimidation and hello to joyful exploration. Meet the Expert Panelists Madeline Puckette is a certified sommelier, award-winning author, and co-founder of Wine Folly, a leading platform for wine education known for its visually engaging and approachable style. She is the co-author of Wine Folly: The Essential Guide to Wine, a James Beard Award-winning book that has helped demystify wine for enthusiasts and professionals alike by blending design, data visualization, and expert knowledge. https://winefolly.com Dustin Wilson is a Master Sommelier, entrepreneur, and co-founder of Verve Wine, a modern retail and hospitality brand with locations in New York, San Francisco, and Chicago. Known for his role in the SOMM film series, Wilson has also launched Après Cru, a firm supporting the growth of visionary restaurant concepts. https://vervewine.com Yannick Benjamin is a New York-based sommelier, entrepreneur, and advocate, best known as the co-founder of Contento Restaurant and Beaupierre Wines & Spirits—both built on principles of accessibility, inclusivity, and community. A wheelchair user since 2003, Benjamin has become a celebrated figure in the wine world, earning accolades such as Sommelier of the Year by the Michelin Guide and co-founding Wine on Wheels, a nonprofit uniting wine professionals for charitable causes. https://wineonwheels.org Sarah Thomas is the co-founder and Chief Brand Officer of Kalamata's Kitchen, a storytelling brand that celebrates cultural curiosity through food, encouraging children to explore diverse cuisines with empathy and excitement. A former Advanced Sommelier at the three-Michelin-starred Le Bernardin, Thomas blends her fine-dining background and South Indian heritage into joyful narratives that inspire the next generation of eaters and adventurers. http://kalamataskitchen.com Key Highlights: Exploring Diverse Wine Varietals Sarah Thomas emphasizes the importance of understanding one's own palate. She encourages curiosity and experimentation beyond traditional wine pairings, stating, “Understanding your likes and dislikes and exploring diverse expressions can elevate your entire dining experience.” Breaking Wine Pairing Norms Dustin Wilson shares insights into experimenting with wine-food pairings. Drawing from his restaurant experiences, he suggests starting with traditional guidelines and then boldly venturing into uncharted pairings that complement personal taste preferences. Embracing Ancient and Emerging Wine Regions Yannick Benjamin brings focus to ancient wine regions like Georgia and Armenia. He values wine's ability to connect us with diverse cultures and histories, highlighting wine as “liquid geography” that educates as much as it delights. The Science and Debate of Healthy Wine Consumption Madeline Puckette reviews recent health debates around wine. She provides an overview of current studies, including findings that moderate wine consumption may lower mortality rates, urging viewers to balance indulgence with wellness. Call-to-Action Here's something simple you can do this week. Plan one meal—just one—where you really slow down and think about the pairing. Whether it's wine with dinner, sparkling water with citrus, or just setting the table with intention, create an experience. Invite someone over, light a candle, and enjoy it. Let food and drink be a reminder to live well. Find the Inspired Money channel on YouTube or listen to Inspired Money in your favorite podcast player. Andy Wang, Host/Producer of Inspired Money
In this episode of The Vint Podcast, hosts Billy Galanko and Brady Weller sit down with Tony Gullikson, an Advanced Sommelier with the Court of Master Sommeliers, runner-up in the Best USA Sommelier Competition, and a competitor in multiple high-level sommelier contests. They discuss Tony's journey from Sonoma to the South, his experience in rigorous sommelier competitions, and the challenges of curating an innovative wine program in a non-traditional wine market. The conversation also explores industry shifts, how sommeliers can adapt to declining wine sales, and why blending is making a comeback in fine wine.The hosts open the show with a discussion on the art of blending, examining its rise in prominence and how the term has evolved in the wine market. They explore how winemakers are shifting their messaging to highlight blends, moving away from a past era dominated by single-vineyard and varietal labeling. Highlights:Tony's path from Sonoma to Savannah and how he found his passion for wineCompeting at the highest level, including the Best USA Sommelier CompetitionThe structure of sommelier competitions and how they prepare candidates for examsThe intricacies of running a wine program in the SoutheastHow sommeliers can shape the future of wine cultureChapters:00:00 Introduction to the Vint Podcast05:01 The Art of Wine Blending13:00 Interview with Tony Gullikson: A Sommelier's Journey29:53 Exploring the Beverage List at Fitzroy30:59 Deciding on Sparkling Wines for the Menu31:59 Understanding the Clientele and Seasonal Trends33:17 Crafting a Classic Wine List34:09 Selling Unique Wines and Educating Customers37:49 The Role of Cocktails and Bourbon at Fitzroy38:27 Insights into Sommelier Competitions46:15 The Importance of Service in Competitions50:33 Challenges and Trends in the Wine Industry55:15 Conclusion and Final ThoughtsThe Vint Podcast is presented by Coravin, the world's leader in wine preservation systems. Listeners of the Vint Podcast can take 15% off their purchase on Coravin.com by using promo code VINT15 at checkout*. Members of the trade can access exclusive discounts at trade.Coravin.com.The Vint Podcast is a production of the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. To learn more about Vint and the Vint Marketplace, visit us at https://vint.co or Vintmarketplace.com or email Brady Weller at brady@vint.co, or Billy Galanko at Billy@vintmarketplace.com.*Terms and Conditions Apply. Offer valid only on Coravin.com while supplies last. Pricing and discount are subject to change at any time. Coravin reserves the right to limit order quantities. No adjustments to prior purchases. Not valid for cash. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown,...
Segment 1 Guy's guest in this week's adventure in Food, Wine, & Fun is a vinicultural expert with “VinoVoss” as well as an Advanced Sommelier.
Send us a textEn este episodio hablamos con el Somm Carlos Minjares sobre Sonora y todo lo que está pasando alrededor de este estado en materia de vino y un poco de bacanora. Carlos es originario de Sonora y es Sommelier por parte de la Escuela Española de Sommeliers México. Actualmente se encuentra estudiando el certificado de “Advanced Sommelier” por parte de la Court of Masters Sommeliers. Carlos tiene una especialización en Enología por parte de la ESAH, Estudios Superiores Abiertos de Hostería de Sevilla y es actuamente socio operativo y head sommelier de Vinora Wine Bar Restaurant. Este episodio es producido por mi, Bruno Stump.Si tú como Carlos quieres platicarle a la audiencia de VinoPod de una nueva o re-naciente región de vinos, contáctanos por instagram en @vinopod_podcast.Si te gustó VinoPod y quieres apoyar lo mejor que puedes hacer es hablarle a alguien de VinoPod!Me despido con esta frase de Charles Baudelaire"El vino es un compañero paciente y constante que nunca traiciona." Bruno Stump (@vinopod_podcast)Diseño gráfico y logo: Artista Léa Chauré. www.leachaure.comMúsica de inicio “Funkalicious” y efectos de sonido especiales: www.Zapsplat.comMusca final “Chappy” Autor: Gabo Morfín. @gabbage.patchContacto Carlos Minjares: @carlosfminjares @vinorawinebarProyectos en SonoraCuatro Sierras: @cuatrosierrasMoreli: @vinos.moreliGiottonini: @giottonini.vinos Support the show
Welcome to the latest episode of Lunch with Shelley with today's special guest Elli Benchimol. Elli is the owner of Apero and La Boheme – she is an Advanced Sommelier - and most recently a RAMMY winner for best wine program of the year! Join us for a delightful and delicious conversation about caviar, wine and champagne, automatic gratuity, the restaurant biz, and the importance of staying joyous!Check us out at www.lunchwithshelley or wherever you get your favorite podcast, and in the meantime Peace, Love and Lunch!
In our latest blind tasting episode, host and Master Sommelier Christopher Tanghe speaks with Braithe Tidwell and Sam Bortugno of Brennan's Restaurant in New Orleans, Louisiana. They talk about their experiences with blind tasting and how they employ blind tasting skills in their current roles. Braithe Tidwell is the corporate beverage director for the Ralph Brennan Restaurant Group in New Orleans. Braithe was the first full-time sommelier at Brennan's Restaurant after its 2015 reopening under new ownership, then became the wine director before transitioning to her current role with the broader restaurant group. Sam Bortugno is the wine director for Brennan's Restaurant in New Orleans. He is an Advanced Sommelier through the CMS-A and is currently working his way through the Master Sommelier examination process. Sam has spent 18 years in the restaurant industry, transitioning into wine and spirits after initially training as a chef. After their tasting conversations, Braithe and Sam taste the same white wine together. Listen closely and guess along with them! We reveal the wine at the end of the episode.
Which wineries are leading the way with vegan wines? How are some restaurants expanding into innovative vegan or vegetarian menus? What makes Riesling so versatile, especially with vegan dishes? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jennifer Huether and Priya Rao, authors of The Social Herbivore: Perfect Pairings For Plant-Based Cuisine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway One of you is going to win a copy of Priya Rao & Jennifer Huether's terrific book, The Social Herbivore: Perfect Pairings For Plant-Based Cuisine - the first book ever on plant-based food and wine matching. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights What surprised Jen about Riesling's versatility? What is Priya's favourite unexpected and daring pairing? Which recent advancements in the world of plant-based foods would Priya and Jen include in an updated edition of the Social Herbivore? How are some restaurants expanding into innovative vegan or vegetarian offerings? Which wineries are leading the way in producing vegan wines? What goes into vegan charcuterie and cheese? What is carbonic maceration, and how does it impact the taste and aroma of a wine? What were Priya and Jen's favourite vegan food and wine pairings? How do the differences between animal and plant proteins and fats affect wine pairings? How can you create a fun tasting experience to figure out the best wine pairings for spicy foods? What can you do to extend the shelf life of an opened bottle of wine? Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621 About Priya Rao A foodie and wine lover, Priya switched to a vegetarian diet in 1995 and then to a vegan one in 2011. She had previously hosted vegan food and wine events, appearing on Breakfast Television as a guest wine expert on 640AM and Rogers Daytime, and writing articles for Prince Edward County's Grapevine Magazine, and more. She is currently a contributor for Vineroutes.com on all things vegan food & wine. About Jennifer Huether Jennifer's love affair and studies in wine started in her early twenties with taking an interest course at George Brown college. From there, she immediately leapt into the Sommelier Certification from ISG graduating top of class, then Diploma of Wine from WSET, followed by the Advanced Sommelier passing in 2005 and finally the Master Sommelier Exams-becoming Canada's first female Master Sommelier in 2011 graduating in Dallas Texas. Jennifer is one of thirty women Master Sommeliers in the world. To learn more, visit https://www.nataliemaclean.com/276.
Are vegan wines better for our health? What three aspects of a wine determine whether it's vegan or not? How can you identify whether or not a wine is vegan by looking at the label? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jennifer Huether and Priya Rao, authors of The Social Herbivore: Perfect Pairings For Plant-Based Cuisine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway One of you is going to win a copy of Priya Rao & Jennifer Huether's terrific book, The Social Herbivore: Perfect Pairings For Plant-Based Cuisine - the first book ever on plant-based food and wine matching. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights How did Priya end up tasting an 1812 Madeira, and what was that experience like? Which Burgundy wine was responsible for Jennifer's most memorable wine moment? How has the plant-based movement influenced the wine industry's interest in vegan wine? What are the three aspects of wine that determine whether it's considered vegan? How are animals and animal products used in winemaking? What animal-free alternatives are used by vegan winemakers? How do vegetarian and vegan diets differ? Are there official symbols on a wine label that indicate whether it's vegan? Is there a connection between vegan wines and organic/ biodynamic wines? Are vegan wines better for our health? What's the difference between a plant-based and vegan diet? How does the book approach wine pairings? Which wines have the most versatility when paired with vegan dishes? Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621 About Priya Rao A foodie and wine lover, Priya switched to a vegetarian diet in 1995 and then to a vegan one in 2011. She had previously hosted vegan food and wine events, appearing on Breakfast Television as a guest wine expert on 640AM and Rogers Daytime, and writing articles for Prince Edward County's Grapevine Magazine, and more. She is currently a contributor for Vineroutes.com on all things vegan food & wine. About Jennifer Huether Jennifer's love affair and studies in wine started in her early twenties with taking an interest course at George Brown college. From there, she immediately leapt into the Sommelier Certification from ISG graduating top of class, then Diploma of Wine from WSET, followed by the Advanced Sommelier passing in 2005 and finally the Master Sommelier Exams-becoming Canada's first female Master Sommelier in 2011 graduating in Dallas Texas. Jennifer is one of thirty women Master Sommeliers in the world. To learn more, visit https://www.nataliemaclean.com/275.
In our latest blind tasting episode, host and Master Sommelier Christopher Tanghe speaks with Marissa Kipp and MS Tyler Alden. They discuss their blind tasting journeys, the challenges they've faced while honing their tasting abilities, and the role of alcohol in blind tasting. Marissa Kipp is a sommelier at the retail shop Cru & Domaine in Portland, Oregon. She also works as a consultant, with a focus on hospitality and beverage education. Marissa is an Advanced Sommelier and holds the WSET Diploma. Tyler Alden is the director of food and beverage at Barking Frog and Willows Lodge in Woodinville, Washington. He has worked in the hospitality industry for over 20 years and became a Master Sommelier in 2022. He is also a Certified Cicerone. After their tasting conversations, Marissa and Tyler taste the same red wine. Listen closely and guess along with them! We reveal the wine at the end of the episode. If you enjoy this episode, please leave us a review to support the show. Cheers!
In our first blind tasting episode of 2024, host and Master Sommelier Christopher Tanghe speaks with Clara Klein and Jeremy Schwartz, lead sommeliers with the Frasca Hospitality Group in Colorado. They talk about the role of blind tasting in their work and studies, then tackle the complex topic of minerality in wine. Clara is the lead sommelier at Denver's Sunday Vinyl, which she helped open in 2019 after working at Frasca Food and Wine and Tavernetta. Prior to these roles with the Frasca Hospitality Group, Clara was a sommelier at The Little Nell in Aspen and Mourad in San Francisco. She has worked harvest in Italy and California. Jeremy is part of the team at Frasca Food and Wine in Boulder, where he has worked for 17 years. He transitioned to the wine industry from the medical field and worked most front-of-house positions at Frasca before stepping into the lead sommelier role. Jeremy is an Advanced Sommelier with the Court of Master Sommeliers, Americas. After their tasting conversations, Clara and Jeremy taste the same wine. Listen closely and guess along with them! We reveal the wine at the end of the episode. If you enjoy this episode, please leave us a review to support the show. Cheers!
We're back with a new tasting episode! This week, host and Master Sommelier Chris Tanghe discusses blind tasting practices with MS Steven McDonald and Rachael Liggett-Draper. They explore their tasting challenges, how they have calibrated acid and tannin calls, and the ways they apply blind tasting skills in their everyday work. Steven McDonald is the executive wine director for the Pappas Bros Steakhouses in Houston and Dallas. He moved to Houston from New York City in 2011 to join the Pappas Bros team. Steven passed the Master Sommelier exam in 2018. Rachael Liggett-Draper has worked as a sommelier at The Little Nell in Aspen since 2021; previously, she worked at several restaurants and wine bars in Vail. Rachael is an Advanced Sommelier with the Court of Master Sommeliers, Americas. After their tasting conversations, Steven and Rachael taste the same red wine. Listen closely and guess along with them! We reveal the wine at the end of the episode. Thanks for listening. If you enjoy this episode, please leave us a review to support the show. Cheers!
In our latest podcast, Seattle wine professionals Erin Lyman and James Lechner discuss blind tasting with host and Master Sommelier Christopher Tanghe. They explore the value of blind tasting, their personal tasting challenges, and how they use blind tasting in their current positions. Erin Lyman is the owner of the long-standing Seattle wine shop Champion Wine Cellars. She took over the business from its founder in 2017. Erin has completed WSET Level 3 and the French Wine Scholar program. James Lechner is the general manager of Domaine & Estates, a division of Southern Glazer's Wine & Spirits. He is an Advanced Sommelier with the Court of Master Sommeliers, Americas, and a board member for SommFoundation. Listen along as Erin and James blind taste a red wine, and see if you can guess along with them. We'll reveal the wine they're tasting at the end of the episode. Thanks for listening. If you enjoy this episode, please leave us a review, as this helps us connect with and grow our community. Cheers!
Join host Kerry Moynahan as he uncovers the captivating journey of Christophe Namer, founder of Cardinal Du Four, who defied the odds in the spirits industry, discovering and falling in love with Armagnac as an alternative to Cognac, and now aims to create a brand that can compete at the highest level. Christophe Namer is a man with passion for the finest spirits and a knack for innovation, he is the genius behind Cardinal Du Four, an exquisite Armagnac brand. With roots in French hospitality and an education as an Advanced Sommelier, his expansive understanding of wines and spirits is unparalleled. Despite the global spirits industry being highly competitive, Christophe's leap of faith led to the creation of a timeless brand, and its success is a testament to the power of courage, persistence, and a refined palate. For full show notes please visit Barrel Room Chronicles. Become a member of the Barrel Room Parlor by clicking on Become a Member from the navigation bar from our homepage or go straight to our Kofi site at www.ko-fi.com/BRC and click on the membership link. Barrel Room Chronicles is a production of 1st Reel Entertainment and can be seen or heard on, Spotify, Apple, Google, Amazon Music, iHeartRadio, YouTube, Breaker, Public Radio and wherever you listen to your favorite podcasts. --- Send in a voice message: https://podcasters.spotify.com/pod/show/barrel-room-chronicles/message
A former sommelier and fine-dining professional, Sarah Thomas is now the co-founder and Chief Brand Officer at Kalamata's Kitchen, where she brings together her lifelong passions for both food and books. The daughter of two south Indian immigrants, Sarah grew up in the rural town of Somerset, Pennsylvania, and was surrounded by food from a young age. Her parents very much kept their Indian culture alive through the food they cooked, and Sarah would spend summers in Kerala visiting her grandparents, forming some of her earliest food memories. Sarah's love for food is what eventually led her to the hospitality industry. After helming the wine program at Bar Marco and launching the nationally-recognized Wine Room at Bar Marco, she spent nearly six years as a sommelier at 3-star Michelin Le Bernardin, where she obtained the prestigious Advanced Sommelier certification. Along with food, books played a special role in Sarah's upbringing, eventually leading to a Masters in literature from the University of Cambridge. Like many first generation kids, Sarah grew up with what she felt were two conflicting identities, with her strong Indian heritage seeming to contrast against the mostly white rural town where she lived, and literature became a way for her to escape into another world. Through her storytelling work with Kalamata's Kitchen, Sarah hopes to create a confident character that other children of color can see themselves in, while also encouraging all kids to look at different foods and cultures with a sense of curiosity and compassion. Sarah has authored two books in the Kalamata's Kitchen series, with an animated series in development. IG: @sarahthomas @kalamataskitchen YouTube: https://www.youtube.com/watch?v=QSTB0frR_CI&list=PLYnCjZ8ouCFSob7fl6W3CHx1MO3Kiq7I2 The Today Show: https://www.today.com/recipes/kalamatas-chaat-adventure-t260701
Welcome to Episode 1407, in which Cynthia Chaplin interviews Ryan Robinson in this instalment of Voices, on the Italian Wine Podcast. About today's guest: In 2023 Ryan Robinson is a Vinitaly International Academy student. He is the Wine Director at Cornerstone Hospitality Group in Connecticut and an Advanced Sommelier through the Court of Master Sommeliers. Originally from Idaho, Ryan is pursuing the Master Sommelier Diploma and has concurrently completed the WSET Diploma. In-between studying and working the floor, Ryan teaches Wine Appreciation and Top Shelf Beverages at the University of New Haven. To learn more visit: Instagram: @sommryan https://www.linkedin.com/in/ryan-robinson-91723425/ About today's Host: Cynthia Chaplin is a VIA certified Italian Wine Ambassador, a professional sommelier with FIS and the WSA, a member of Le Donne del Vino, and a Professor of Italian wine and culture. Born in the USA, she's lived in Europe since 1990. Italian wine, in particular rosé, is her passion. She works with embassies, corporations and private clients, creating and presenting tastings, events, seminars and in-depth courses. Cynthia is a wine writer, a judge at international wine and sake competitions, she consults with restaurants and enotecas developing comprehensive wine lists and food pairings, and she advises clients who want to curate an Italian wine collection. She currently works for Vinitaly International in Verona as a Project Manager, Educator, and the host of VOICES Series on The Italian Wine Podcast, focusing on diversity and inclusion in the global wine industry. To learn more visit: Facebook: Italian Wines in English Instagram: kiss_my_glassx Linkedin: www.linkedin.com/in/cynthia-chaplin-190647179/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!
Robert Tas interviews Cheron Cowan, Advanced Sommelier from Court of Master Sommeliers, and the beverage director from Craft, Tom Colicchio's flagship restaurant where guests enjoy award-winning dishes in an elegant and comfortable space. This restaurant has won many awards for both food and wine. Whether you want a white, red, or rose, Cheron identifies the bottles on the list that should not be missed. Wines reviewed include: Grongnet, Blanc De Blancs, Brut, Nv, Champagne 2020, Rías Biaxas, Spain 2021,Pinot Noir, Failla, Sonoma Coast For more information on today's episode, and the wines you love to love, visit www.corkrules.com.
Jennifer Carruthers is one hell of a sharp brain on wine. Not surprising. She had a successful career as an engineer before deciding she was far more interested in the structure and story of a good wine. So she spent a decade studying wine as a broker and distributor—eventually making it to the Advanced Sommelier level (an incredibly byzantine, difficult and rare knowledge of wine). Finally, she launched her own company, JC Select Wines, which specializes in hand-picking wines for special events and clients. We asked her to come in and share a few things: The top six wines we all have to try, and the story behind them. The biggest trends and myths about wine—explain them and debunk them, please. And so she does. Hilariously. “Wine gets a bad rap from the people who sniff a glass and say ‘this was grown by a river, and there were three, possibly four, golden retrievers on the property,” she says. JC Select connects people to niche, hand-picked wines. Her mission to source wines from sustainable, top-notch makers goes way beyond “is this great wine?” She makes it a point to get to know the winemakers and chooses wines from those whose story she believes in. She shares the creators' stories with her clients—focusing on organic, small batch, and environmentally responsible brands. “Part of the end product is how they got there,” she says. “So it's how the grapes are grown, how they're cultivated. You know, they don't want to grow a whole bunch of grapes just to produce more fruit. They want that fruit to be of high quality.” Point is: wine should be more than just wine. Every bottle is a gateway to a good, compelling story of the humans behind it. Even harder stories about equality, worker rights, misuse of land and people. And Jennifer's got stories. Speaking of sailing, JC Select Wines is hosting its annual Champagne Sail aboard the Adventuress Luxury Catamaran, which takes riders on an all-inclusive scenic three-hour sail around San Diego Bay. The outing, open from April to Oct., will be equipped with Charles Heidsieck Champagne (the Champagne served on the Titanic, “which sometimes I opt not to tell people since we're on a boat in the open water,” she says). To hear Jennifer's six must-have wines from her personal cellar, listen to this week's full episode of Happy Half Hour In the news, a third Fig Tree Cafe opened late Jan. in Mission Valley—the Rise and Shine Hospitality Group who also run Breakfast Republic bring in another fine dining experience to the growing neighborhood. Sister concepts Pop Pie Co. and Stella Jean's Ice Cream opened up in Pacific Beach, expanding their warm, friendly atmosphere and killer desserts further across San Diego. Both establishments provide the perfect sweet treat for a sunny SD winter. For “Two People, Fifty Bucks,” both of the hosts find themselves craving seafood. David visits New England-inspired Sea Tavern in the heart of North Park. A Surf N' Turf “Double Double” built with a smashed Wagyu patty, crab croquette, onion jam, and frico-style cheddar mozzarella make this meal one for the books. Troy's going back for the lobster and shrimp roll at urban office park restaurant Farmer & The Seahorse run by chef Sam Deckman. A great place to take the family and let the kids run wild. See y'all next week!
This episode features Adam Pucillo, currently the Fine Wine Specialist for The Estate Group, the fine wine division of Republic National Distributing Company (RNDC). He was formerly the wine director of Del Frisco's Double Eagle - Atlanta, American Cut and Regent Cocktail Club, and was also part of the opening team at Atlas Buckhead in the St. Regis - Atlanta. We talk about his time working in these fine dining restaurants and the skills he developed from wine service along the way. Adam is an Advanced Sommelier and winner of the 2017 Taste of Atlanta “Atlanta's Best Somm” competition and the 2020 "Somm Smackdown" Champion. He also recently passed the Theory portion of the Master Sommelier Diploma exam in July 2022. so we talk about the preparation process and the emotional rollercoaster involved in pursuing this level of wine education. He is a longtime Atlanta resident, where he finished his degrees in engineering at Georgia Tech. Adam is also the proud father of his 6 year old son, Lucas. The best way to reach Adam is via email, adam.pucillo@gmail.com, and he is always willing to help others who are looking for ways to further their wine education. Recorded December 20, 2022 --- Support this podcast: https://anchor.fm/acorkintheroad/support
In this month's tasting episode, MS Chris Tanghe talks to Justyna Brewczyk and Michael Markarian about their approaches to blind tasting. Justyna is a Houston-based WSET Diploma graduate and a Certified Sommelier through the Court of Master Sommeliers. She recently won the Ruinart Sommelier Challenge in Miami. Michael is the sommelier and beverage director for the H2 Collective restaurant group in Washington, DC, overseeing three French bistros. He is an Italian Wine Ambassador through the Vinitaly International Academy and an Advanced Sommelier. Listen in as Justyna and Michael blind taste the same wine. See if you can guess along with them, and stay tuned until the end of the episode, when we reveal the wine they were tasting. Thanks for listening! If you enjoy this podcast, please leave us a review, as this helps us connect with and grow our community. Cheers!
This episode features Jacob Gragg, the Ca' del Bosco & Portfolio Fine Wine Specialist based in Atlanta, GA. Considered the industry standard for Franciacorta (Lombardia), Ca' del Bosco is of paramount importance to the Santa Margherita family of wines, serving as the example for unwavering commitment to purity and quality. Jacob's quest for quality, desire to educate, and passion for the finer things in life led him to join the group in 2019, and he's been sharing the love for Franciacorta ever since. His journey in wine, however, began in Georgia many years ago. In 2009, he set the goal of passing the Master Sommelier exam and garnered experience most notably as the Sommelier at Aria Restaurant in Atlanta, and as Sommelier of The Georgian Room at the Cloister in Sea Island. After the intense restaurant experience, Jacob spent five years working as an ambassador for a renown Italian producer. He earned his Advanced Sommelier from the Court of Master Sommeliers at the age of 24, making him one of the youngest to have achieved this certification. In addition, Jacob is a Certified Specialist of Wine, Certified Specialist of Spirits, and was named one of the Best New Sommeliers of 2012 by Wine & Spirits magazine and is the Founding President of the Southeastern Sommelier Society. We discuss the utility of blind tasting, what makes the Atlanta wine community so special, and what he sees for the future of the wine industry as a whole. You can learn more about the wines he showcases by following @cadelbosco_official on social media or by reaching out to him via email J.gragg@SantaMargheritaUSA.com. Recorded October 26, 2022 --- Support this podcast: https://anchor.fm/acorkintheroad/support
In this episode, Chris and Eric mistakenly get drunk with Wesam during a wine tasting in his cellar. Wesam talks about the future opening of his restaurant, his wine brand, and what is going on in the food world. This one is a must listen for food and wine lovers! Comment, share, and subscribe! #winetasting #winelover #pinotnoir #foodandwine #podcast #restaurant
This episode features Elizabeth Dames, a passionate and engaging wine professional with over 10 years of experience in the hospitality industry. She passed the first examination for the Diploma Certificate with the Wine and Spirit Education Trust with merit, passed her French Wine Scholar with highest honors, and recently sat for the Master Examination for the Court of Master Sommeliers. We talk about how much she loves to serve as a mentor for fellow wine professionals, and we also chat about her own journey ahead filled with a continuous pursuit of education. Her professional experience spans restaurants, hotels, catering, and private clubs, all of which has helped cultivate her unique breadth of knowledge for hospitality. She spent 6 years at Allegheny Country Club in Pittsburgh, PA as their Wine Director, and is now currently the Wine Director/Sommelier at Capital City Club in Atlanta, GA. Additionally, in 2018 she started her own wine consulting company called Wine Entwined in which she hosts virtual and in-person events, curates and manages private cellars, provides pairing and purchasing advice, and hosts private wine tours. In addition to her wine life, she is a mother of two, Otto Dames (8) and Blithe Dames (6), and wife to an amazing partner, Timm Dames. She says he is the reason she is able to pursue her passion for wine with full support! You can connect with her at @bitzdames on social media. Recorded August 22, 2022 --- Support this podcast: https://anchor.fm/acorkintheroad/support
Chelsea Carrier is originally from Houston, Texas. She attended Temple University in Philadelphia, where she studied Political Science and Art History. During her years in Philadelphia, she started her career in hospitality working for restaurants such as Zahav and Lacroix in the Rittenhouse. Yet, her love of wine came from her time working at Eleven Madison Park and NoMad. These years of study gave Chelsea the opportunity and knowledge to turn her focus as a career towards beverage. Chelsea passed her Advanced Sommelier exam through the Court of Master Sommeliers while running the beverage programs at o ya, Covina, and the Roof Top at the Park South Hotel in New York City. Currently, Chelsea is one of the partners for Hampton Street Vineyard, one of the two female Advanced Sommeliers in the state of SC, and pursuing an MBA through UofSC
Chelsea Carrier is originally from Houston, Texas. She attended Temple University in Philadelphia, where she studied Political Science and Art History. During her years in Philadelphia, she started her career in hospitality working for restaurants such as Zahav and Lacroix in the Rittenhouse. Yet, her love of wine came from her time working at Eleven Madison Park and NoMad. These years of study gave Chelsea the opportunity and knowledge to turn her focus as a career towards beverage. Chelsea passed her Advanced Sommelier exam through the Court of Master Sommeliers while running the beverage programs at o ya, Covina, and the Roof Top at the Park South Hotel in New York City. Currently, Chelsea is one of the partners for Hampton Street Vineyard, one of the two female Advanced Sommeliers in the state of SC, and pursuing an MBA through UofSC
MJ's guest is veteran Sommelier, author and Co-Founder, and Chief Imaginator at Kalamata's Kitchen, Sarah Thomas. Sarah was sommelier at acclaimed Le Bernardin. She is now the co-founder and Chief Imaginator at Kalamata's Kitchen, where she brings together her lifelong passions for both food and books. The daughter of two south Indian immigrants, Sarah grew up in the rural town of Somerset, Pennsylvania, and was surrounded by food from a young age. She would spend summers in Kerala visiting her grandparents, forming some of her earliest food memories. While working at various restaurants in Pittsburgh and then at Le Bernardin, Sarah obtained the prestigious Advanced Sommelier certification and was featured in the popular SOMM film series. Through her storytelling work with Kalamata's Kitchen, Sarah hopes to create a confident character that other children of color can see themselves in, while also encouraging all kids to look at different foods and cultures with a sense of curiosity and compassion.Sarah's incredible passion for food, her Indian heritage and upbringing, shines through in her Kalmata's Kitchen books, events, online travel guides and when she speaks, to children and adults alike. In this episode, MJ and Sarah talk about her chance encounter with sommelier and co-owner of the highly acclaimed Le Bernardin, alongside Chef Eric Ripert, Aldo Sohm... and how she landed a job that very day! The two also discuss her summers growing up in Kerala, India, how Kalamata's Kitchen came to life, and the exciting projects she and co-founder Derek Wallace have in the works with Brian Grazer and Ron Howard's Imagine Entertainment. This episode is packed with inspiration, jaw-dropping encounters and more. Grab a beautiful tall one and let's toast to this! A huge thank you to Sara Thomas! Follow him on IG @ess_thomasCheck out Kalamata's Kitchenhttps://www.kalamataskitchen.com/ Follow them on Instagram @kalamataskitchenThis episode's in studio wine:Chantereves Bourgone Hautes Cotes De Beaune 2019 ‘Paris L'Hopital'______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.
MJ's guest is veteran Sommelier, author and Co-Founder, and Chief Imaginator at Kalamata's Kitchen, Sarah Thomas. Sarah was sommelier at acclaimed Le Bernardin. She is now the co-founder and Chief Imaginator at Kalamata's Kitchen, where she brings together her lifelong passions for both food and books. The daughter of two south Indian immigrants, Sarah grew up in the rural town of Somerset, Pennsylvania, and was surrounded by food from a young age. She would spend summers in Kerala visiting her grandparents, forming some of her earliest food memories. While working at various restaurants in Pittsburgh and then at Le Bernardin, Sarah obtained the prestigious Advanced Sommelier certification and was featured in the popular SOMM film series. Through her storytelling work with Kalamata's Kitchen, Sarah hopes to create a confident character that other children of color can see themselves in, while also encouraging all kids to look at different foods and cultures with a sense of curiosity and compassion.Sarah's incredible passion for food, her Indian heritage and upbringing, shines through in her Kalmata's Kitchen books, events, online travel guides and when she speaks, to children and adults alike. In this episode, MJ and Sarah talk about her chance encounter with sommelier and co-owner of the highly acclaimed Le Bernardin, alongside Chef Eric Ripert, Aldo Sohm... and how she landed a job that very day! The two also discuss her summers growing up in Kerala, India, how Kalamata's Kitchen came to life, and the exciting projects she and co-founder Derek Wallace have in the works with Brian Grazer and Ron Howard's Imagine Entertainment. This episode is packed with inspiration, jaw-dropping encounters and more. Grab a beautiful tall one and let's toast to this! A huge thank you to Sara Thomas! Follow him on IG @ess_thomasCheck out Kalamata's Kitchenhttps://www.kalamataskitchen.com/ Follow them on Instagram @kalamataskitchenThis episode's in studio wine:Chantereves Bourgone Hautes Cotes De Beaune 2019 ‘Paris L'Hopital'______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.
Mic Checka with Darryl Frierson was honored to have Advanced Sommelier Wanda Cole-Nicholson as his special guest. They talk about how she went from being a waitress in Chicago to becoming an Advanced Sommelier. Wanda explains how much detail goes into being a sommelier and how much you really must love every aspect of wine. They talk about if Sommeliers would be able to do a blind tasting of E-40's Earl Stevens brand. She illuminates that even though life has thrown her some hooks in her journey to be a Master Sommelier that she believes very soon we will see the first black woman Master Sommelier. Check out more of Wanda Cole-Nicholson www.vinbev.net Email the show at straightolc@gmail.com Hit the Voicemail at 641-715-3900 Ext. 769558 Follow SOLC Network online Instagram: https://bit.ly/39VL542 Twitter: https://bit.ly/39aL395 Facebook: https://bit.ly/3sQn7je To Listen to the podcast Podbean https://bit.ly/3t7SDJH YouTube http://bit.ly/3ouZqJU Spotify http://spoti.fi/3pwZZnJ Apple http://apple.co/39rwjD1 Stitcher http://bit.ly/3puGQ5P IHeartRadio http://ihr.fm/2L0A2y1
Lo chats to Aubrey Terrazas for a bonus episode of the podcast. Aubrey is an Advanced Sommelier and Co-Founder of The Palate Club, a Wine Delivery service that matches wine to your taste. If you like wine, this episode is all about it. Socials Instagram: @aubreypopsbottles & @palate_club
Jill and Tatiana have a special guest for today's episode, Advanced Sommelier and co-founder of the Palate Club, Aubrey Terrazas. Listen as we discuss all of the things wine, what it takes to be a master somm and the Palate Club. If you love wine like we do, you won't want to miss this episode! Do you have a favorite wine? Are you ready to try Palate Club like we are? We would love to hear from you! Email us at coffee.life.allthethings@gmail.com or leave us a comment or DM on our Instagram @coffee.life.allthethings. If you would like to get in touch with Aubrey or the Palate Club, make sure to reach out on instagram @aubreypopsbottles or @palate_club --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
On this episode of Spoon Mob's Chefs & Guests podcast series, Ray talks with Accent & Veritas Advance Sommelier Greg Stokes about accidentally taking the intro sommelier exam, passing on law school, how the sommelier process works, just how difficult it is to get to the advanced and master levels, how he first got started working in restaurants, his time as the beverage director at Till Dynamic Fare, working as a wine sales rep, convincing Veritas chef/owner Josh Dalton to hire him as a sommelier/general manager, what a day in the sommelier's life is like at a restaurant, starting Cuvee Wine Society at the start of the pandemic, the vision for his new wine shop Accent in downtown Columbus, what the wine landscape looks like in a post pandemic world, and what he would do if he were in charge of marketing for a champagne house before answering the guest questions. For more on advanced sommelier Greg Stokes, Accent, and Veritas, visit spoonmob.com/gregstokes and follow him on Instagram @cbussomm, @accentwine, & @veritas614. Visit accent.wine for details and to subscribe to their newsletter. Visit veritasrestaurant.com for menu details and reservations. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.
Hosts Bridget Albert & Julie Milroy welcome Wanda Cole-Nicholson - Advanced Sommelier and founder of VinBev.
In this episode, I am going to introduce you to Jennifer Estevez. She is an Advanced Sommelier and the Founder / CEO of OmVino and FNB Live. OmVino is an international marketing and communications agency that specializes in working with food, beverage and lifestyle clients. FNB Live is platform for online tastings that enable you to follow the greatest Chefs, Sommeliers, and Mixologists worldwide - all of this from the comfort of your home.Jennifer shares her journey into wine and path into entrepreneurship by way of San Fransisco's and New York City's fine dining and wine scene. She shares her advise for sommeliers and other wine professionals thinking about starting their own business. She emphasis importance of self-care and balance in the process. This podcast is sponsored by the Paris Wine Cup, an international wine competition honoring excellence in winemaking. Paris Wine Girlhttp://pariswinegirl.fr/IG: @pariswinegirlLinkedIn: Emily LesterOmVino https://www.omvino.com/IG: @OmVinoIG @theyoginitigress LinkedIn: Jennifer Estevez Paris Wine Cuphttps://pariswinecup.com/IG: @pariswinecupSupport the show (https://www.paypal.com/donate?hosted_button_id=CF3UBZLUWM84Q)
Chris McFall on the kings and queens of the dish palace, riding a spitting camel, keeping consistent, and his experiences selling major league wine.
MJ’s guest this week is Audrey Frick. Audrey worked for famed restaurateur, Bobby Stuckey at Frasca Food and Wine in Boulder, Colorado. She worked her way from the back office and polishing room to the wine team while studying to earn the Advanced Sommelier credential through the Court of Master Sommeliers. She is also a contributing Editor at JebDunnuck.com covering the wines of Italy, specifically Piedmont and Brunello. Audrey and MJ have a candid chat on how deep self work helped her move through a rough patch in her career as well as her current advocacy for better accountability at the CMS. Get comfy, you won’t find a convo this compelling anywhere else. A huge thank you to Audrey Frick!Follow her @audrey_frickRead her insights into Italian wines at https://jebdunnuck.com/This episode’s in studio wine:2015 Padelletti Brunello di Montalcino ___________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don’t forget to subscribe and be sure to giveThe Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Wine Spies! Get a discount for being a listener of the show by going to: www.winespies.com/blackwineguy Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_From our supporter: The Conaway Fund (a component fund of The Prosperity Foundation) supports cultural and heritage events, scholarships, mentoring programs and more. Go to https://www.theconawayfund.org/ and see how you can donate and make a difference in underserved communities. See acast.com/privacy for privacy and opt-out information.
Carlin Karr is an Advanced Sommelier and the Wine Director at Frasca, Tavernetta, Sunday Vinyl, and Pizzeria Locale. Carlin has been recognized in Forbes' “30 Under 30”, Wine Enthusiast's “40 Under 40”, and was named Food and Wine Magazine's “Sommelier of the Year” in 2018. Today we talk to Carlin about staying healthy in the restaurant business, her diagnosis of an extremely rare disease, and how much she loves wine. We also tackle some big questions about restaurants in the COVID era, and how we can use this massive challenge to better an industry we care so much about. This was a such an intimate side of Carlin, and we were so honored for her to share her story with us. SHOW NOTES: -Sons and Daughters Restaurant - Frasca Food & Wine - Tavernetta - Pizzeria Locale - Sunday Vinyl - Forbes “30 Under 30” - Wine Enthusiast “40 Under 40” - Food and Wine Magazine “Sommelier of the Year” 2018 Sponsored Promotions: 15% off ECFit Strength with code FINELINE15 --- Support this podcast: https://anchor.fm/finelinepodcast/support
Molly Brooks is an Advanced Sommelier through the Court of Master Sommeliers and is currently a sales rep for Epic Wines & Spirits. Epic sells up and down the west coast, but Molly is based in San Diego, a city she's called home for most of her life. Her analysis of studying wine, job transitions, the heart and soul of why wine lovers do what they do (and tangentially how it's not always bound to the wine industry) ...this podcast is a great confluence of all those things.
In our 10th episode, we chat with Adam Teeter, VinePair’s CEO & Co-Founder and Erica Duecy, its Editor in Chief & Chief Content Officer. Adam and Erica also co-host VinePair’s podcast. Through its dynamic multimedia content, VinePair reaches 32 million alcohol and beverage fans a month, making it the largest outlet in the category.Tune in to hear this vibrant duo share their thoughts on:1) Who is VinePair’s audience and what they are interested in hearing about2) How VinePair was one of the first publications in the space to pivot during COVID-19 by pioneering their live blog with the latest information3) Why VinePair takes pride in not shying away from being opinionated or tackling controversial topics4) How the “Ask Adam” column answers readers’ oft-times basic questions that even professionals are sometimes self-conscious about asking5) How canned cocktails may become a means by which the general consumer gets introduced to craft cocktails designed by top bartenders6) Why op-eds with unconventional points of view are a great way to get published in VinePair7) Why having real data to back up trends is critical when pitching VinePair8) How canned cocktails, branded online events and other ancillary revenue streams can help bars survive until the on-premise channel fully reopensAdam and Erica also address a listener question from Amy Racine, Advanced Sommelier, JF Restaurants, who asks about the kinds of spirits, wine and cocktails that Millennials are gravitating towards as they begin their journey in the libations realm.Email Adam and Erica at editor@vinepair.com. Connect with Adam on Instagram at @adamteeter and Erica on Twitter and Instagram at @ericaduecy. See acast.com/privacy for privacy and opt-out information.
Gerry Baker is a Sales Consultant with AHD Vintners in Metro Detroit. He's an Advanced Sommelier through the Court of Master Sommeliers. He shares his rise through retail and restaurants, his aspirations for his career, how to identify stress and needs for work/life balance. An insightful conversation for any aspiring sommeliers or wine professionals.
Mick Descamps is Wine Director at Red Wagon, in Metro Detroit. His reputation and work ethic is well-known in the industry, nationwide. He's an Advanced Sommelier through the Court of Master Sommeliers and shares with us elements of his past, what drives him, where he seems the industry (and sommeliers) fitting in. And the value of his work.
I had the great pleasure of speaking with Mark de Vere, Master of Wine. We spoke about his life, his role, and the amazing life/contributions of a true wine legend: Robert Mondavi. And in my Take Five segment, I spoke with Jonathan Lopez, Advanced Sommelier and owner of the newly reopened Hampton Street Vineyard, in Columbia, SC. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app · Anchor: The easiest way to make a podcast. https://anchor.fm/app
This weeks guest is Brie Dema. Brie's career in hospitality spans 15 years, of which many were spent in the Kitchener Waterloo area. Three restaurants in particular shaped her professional path - Ethel's Lounge, Wildcraft, and Langdon Hall; the first where she learned to wait tables, the second where she planted the seeds of a career in wine, and the third where she worked for the first time as a certified Sommelier. She has spent the last 8 years studying wine, achieving both the WSET Diploma and the Advanced Sommelier certification from the Court of Master Sommeliers. Her focus on Italian wine led her to study overseas with Vinitaly International Academy, for whom she is an Ambassador, and also with 3iC (led by Ian D'Agata), for whom she is an Educator. She is currently running the wine and beverage program for the Fogo Island Inn. Writing has long been a dream job; she contributes to several Canadian publications including Quench Magazine and CRU by Caps. Her heart lies at the intersection of food/wine and environmentalism/sustainability; it is here that one can find the good life. Instagram @brie_dema Fogo Island Inn fogoislandinn.ca Quench Magazine quench.me CRU by Caps crubycaps.ca Podcast Artwork by Zak Hannah @zak.hannah
Dr. Elana interviews Sarah Thomas, the co-founder and Chief Imaginator of Kalamata’s Kitchen. With the mission to create a new generation of curious and compassionate eaters, Kalamata’s Kitchen designs story books and food adventure activities so families can expose their kids to new cultures through food and play! Sarah is the author of Kalamata’s Kitchen’s children’s book series. She believes you can inspire healthy eating through the stories you read to your children. In this episode you will learn ideas for adding adventure to your kitchen and teaching your child about the world’s cultures while you’re at it! Enjoy the listen! You can find us on iTunes, Stitcher or Spotify. We’d love to hear your thoughts on Instagram or Facebook. Topics Discussed: How storytelling can help expand kid’s food choices How to add "food adventures" into your home right now How to eat out with kids and get them involved through the “Taste Bud Travel Guide” Tips to expose kids to new cuisines and tastes Tips how to engage kids in food adventures How does Kalamata's Kitchen become part of everyday life Show Notes: Buy 1 book, get one free on Kalamata Kitchen’s website with code WHOLEMAMAS Connect with Kalamata’s Kitchen on Instagram Take the free mini course at Dr. Elana’s Med School for Moms Learn more about Whole Mamas Pregnancy Program Subscribe to Whole Mamas Weekly Pregnancy Email Series Follow Steph and Elana on Instagram Whole Mamas Podcast Archive After completing a Masters degree in Renaissance English literature at the University of Cambridge, Sarah Thomas moved back to her native western Pennsylvania to study medicine. Instead, a love of food, service and academia led her to start studying wine instead. She moved to New York City in 2014 to accept a sommelier position with Le Bernardin, a three-star Michelin restaurant helmed by Chef Eric Ripert. During her time at the restaurant, she earned her Advanced Sommelier diploma, and is currently a candidate for the Master Sommelier diploma. She was also featured in the third installment of the popular Somm films. Above all else, her time in the restaurant industry taught her the true value of hospitality and communication, and the ability for food and service to create lasting experiences and memories for others. In 2018, she and Derek Wallace co-founded Kalamata’s Kitchen, a brand which introduces kids to the world and to new experiences through adventures with food. By centering a child’s experience of exploration around lovable characters like Kalamata and her stuffed alligator pal Al Dente, children are invited to be more curious, courageous, and compassionate people by understanding the world through food. Combining her passions for service, literature, food, and teaching children, Kalamata’s Kitchen is the true nexus of all of Sarah’s interests and goals. As co-founder and author, she will lead the partnership with Penguin Random House to release a new series of books, as well as with Imagine Entertainment for an animated series. Please remember that the views and ideas presented on this podcast are for informational purposes only. All information presented on this podcast is for informational purposes and not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a healthcare provider. Consult with your healthcare provider before starting any diet, supplement regimen, or to determine the appropriateness of the information shared on this podcast, or if you have any questions regarding your treatment plan.
How does the 100 point scale make wine scores easier for you to interpret? How can you drink better wines by finding a wine critic whose style you like? How does grade inflation affect you as a wine lover? Why is taking an online wine course often better than an in-person course? In this episode of the Unreserved Wine Talk podcast, I'm sharing a conversation I originally had with Pete & Vino Mike on their podcast, That Wine Pod. Highlights What’s my take on the best wine? Why should you look at organic and biodynamic wines on a spectrum? How does the 100 point scale make wine scores easier for you to interpret? Do wine scores on the 100 point scale correlate with typical school grading scales? Why did I wait until 5 years into my wine writing career to start scoring wine? How can you benefit from finding a wine critic whose style you like? How do I choose which wines to rate? Why has wine scoring become the norm? How does grade inflation affect you as a wine lover? Do you need to pay attention to wine critics? What impact has social media had on your access to wine writers? How do you learn about wine in my online course? What benefits do you get from an online wine course over an in-person course? Which interesting wine and cheese pairings will you learn about in my upcoming course? What do I wish I could change about the wine world? When should you follow your wine with eggs? About Pete and Vino Mike Pete has been in the wine industry for over 15 years as a wine retail store manager, owner, and strategic consultant in the thriving Chicago food and beverage industry. He has three kids, is a long-distance runner and coach, and hosts other podcasts including the FatMan Chronicles, The No Fear Project, and Be Better Today. Michael Matonte aka Vino Mike has more than twenty years experience as a fine dining manager and wine retail store manager also in Chicago. He passed the Court of Master Sommeliers challenging Advanced Sommelier exam in 2009. He’s the father of one son and plays the trumpet, trombone and euphonium. To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/77.
On todays show how Food and Wine Magazine’s 2019 sommelier of the year, Erik Segelbaum formed a community to help sommeliers affected by COVID. We’re also going to take a deep dive into the fascinating world of Madeira. You’ll learn how he built one of the world’s most robust wines list comprised of Madeira and what significance it has to the history of the United States and the birth of wine making in Virginia. Madeira has very deep historical past. According to Erik “It’s a time machine,”. “Everytime you pour a glass of vintage Madeira,” says Segelbaum, “you’re tasting a piece of history”. Erik is an Advanced Sommelier, Certified Specialist of Wine and a Wine and Spirits Locations Specialist for both Port and Champagne. Erik has been published numerous times in international wine publications. Erik is also the founder of the wine consulting company, Somlyay. But when COVID hit, the somm community was one of the ones hit the hardest. It was then that he quickly got to work creating the United Sommelier Foundation. On this first episode, I speak with Erik Segelbaum, the 2019 sommelier of the year, where we discuss how the somm community has been affected by Covid and also take a deep dive into the fascinating world of Madeira. You’ll learn the incredible historical importance of this often misunderstood fortified wine, what it has to do with the history of Virginia wine making and the perfect oyster pairing! You can find out more information on the United Sommeliers Foundation at https://www.unitedsommeliersfoundation.org Thank you so much for listening! If you enjoy todays episode, please hit that subscribe button so you won’t miss out on any of our upcoming episodes. Be sure to share it with someone you know that loves food and wine. Screenshot this, post on Instagram and tag us @everydayfoodandwine as well as our amazing guest today, Erik Segelbaum @erik4wine. And if you’re feeling extra generous, please give us a rating on iTunes or however you listen to your podcasts. Lastly, I would love to hear from you! What was your biggest takeaway from this episode? What are some topics you’re dying to learn about? You can message me directly at sarah@everydayfoodandwine.com Please stay tuned for the next episode where I sit down with one of four people in the world to obtain the prestigious titles of Master Sommelier and Master of Wine, Doug Frost. --- Support this podcast: https://anchor.fm/sarah-faherty8/support
How sparkling wine spice up your menu? What complementary taste rule can you use to pair your food with wine? Which wines should you never pair with Indian food? Which red wine should be at the top of your list for pairing with spicy food? Does ambiance affect your wine tasting experience? In this episode of the Unreserved Wine Talk podcast, Celebrity chef and author Vikram Vij and Head Sommelier Sean Nelson share their insider tips and tricks to help you pair wine with spicy, complex food like a pro. Highlights What should you know about the Indian wine industry? How should you approach food and wine pairing? Should you drink sparkling wine throughout a meal? Does Riesling pair well with spicy food? Why does the specific Gewurtztraminer have to be carefully chosen when pairing with spicy food? How can you keep your palate from feeling overwhelmed when tasting wine? What can you expect from the wine selection at Vij’s? Why should you have a glass of Krug at Vij’s? About Vikram Vij and Sean Nelson Vikram Vij was born in India in 1964 and lived in New Delhi and Bombay until the age of 20, when he went to study, live and work in Austria. While he was there he received his chef certificate from the Salzburg Hotel Management School. Vikram moved to Canada in 1989 to work at the Banff Springs Hotel in Alberta. Vikram became a certified sommelier from the International Sommelier Guild in 2000, and is passionate about pairing wines with his cuisine. Vikram is a serial restauranteur, author and television personality and he has appeared on hit shows such as Chopped, Top Chef, and Dragons’ Den. He’s also the first Indian chef to earn a sommelier degree. Sean was born in White Rock, BC and grew up in Greater Vancouver. He entered the Hospitality industry at age 16 and after becoming certified and spending time in wine regions around the world, in 2013, upon returning to Vancouver he took the job of Sommelier at Vij’s Restaurant. While at Vij’s, Sean passed his Advanced Sommelier Examination on the first attempt to become Western Canada's youngest Advanced Sommelier in 2016. Vij’s Restaurant has been awarded back to back Platinum Awards at the Vancouver Wine Festival Wine List Awards of Excellence in 2016 and 2017 and in 2017 was named one of Wine Enthusiast Magazine’s Top 10 Wine Restaurants in Canada. To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/68.
For my first episode in season 2, I am transitioning to video. Don't worry, you can still enjoy all of my episodes on audio as well. In this episode I welcome Jonathon Lee from Gallo wines, as well as a quick visit from Advanced Sommelier, Jonathan Lopez, from Hall's Chophouse. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Welcome back to another great episode of "Open House with Team Reba". This week, Reba and Eric welcomed Chef Tony Parker, who is the Head Chef of the Culinary Arts Program at Renton Technical College, and Carrie Shaw, who is the Executive Director of the Renton Technical College Foundation. They talk about how renowned New York Chef Angie Mar is bringing her passion for all things luxury and meat to Renton Technical College on Tuesday, January 28th! Chef Mar is a Seattle native and the owner and Executive Chef of the famed Beatrice Inn in Manhattan. She'll be joined by the acclaimed Christopher Chan, Advanced Sommelier, winemaker, and radio host, for an evening of fabulous food and the best of wine pairing.Tuesday, Jan. 285PM - Butcher + Beast Bash. Come meet Chef Angie Mar and celebrate the release of her new cookbook. You will hear about her remarkable journey from Seattle to the top restaurants in NYC, and learn the best of wine pairing tips from Advance Sommelier Christopher Chan. You'll enjoy student cooking demonstrations, sumptuous appetizers, and wine pairing personally selected by Chef Mar and Mr. Chan. Tickets include a complimentary copy of Butcher + Beast: Mastering the Art of Meat.7PM - Celebrity Chef Dinner. An intimate, multi-course dinner prepared by Chef Mar and RTC Culinary students, with Christopher Chan sharing his wine expertise in RTC's Demonstration Kitchen for 48 lucky guests!Proceeds from the Celebrity Chef Dinner and Butcher + Beast Bash go to enhance RTC’s culinary arts program and support student scholarships.Tickets are limited so make your reservations today! https://foundation.rtc.edu/events/celebrity-chef
In this episode I get to chat with Jason Hisaw, Advanced Sommelier and Texas Wine Ambassador for RNDC. We go deeply into his journey from Chicago to Las Vegas to Santa Barbara to Kansas City and finally in Dallas, Texas. We discuss how you become a Master Sommelier(so interesting and so daunting) and how he carved his niche in the world of Texas barbecue. We try two wines and discuss all of the Texas wines RNDC offers. It's a love letter to Texas, wine, and barbecue. You're going to love it. Follow Jason on Instagram here: https://www.instagram.com/jrhisaw Check out Jason on Twitter here: https://twitter.com/jrhisaw See RNDC here: https://www.rndc-usa.com Here are the wines discussed: Fall Creek Vineyards: https://fcv.com/ McPherson Cellars: https://www.mcphersoncellars.com Duchman Family Winery: https://www.duchmanwinery.com/ Messina Hof: http://www.messinahof.com/ Rancho Loma Vineyards: https://www.rlv.wine/ Llano Estacado: https://llanowine.com/ Brennan Vineyards: https://www.brennanvineyards.com/ Becker Vineyards: https://www.beckervineyards.com/ Kevin's BBQ Joints Podcast & YouTube Sponsored by: AJ's Custom Cookers: https://www.ajscustomcookers.com Phone: 817-714-4495 AJ's on Instagram: https://www.instagram.com/ajscustomcookers AJ's on Facebook: https://www.facebook.com/AJsCustomCookers AND Treaty Oak Distilling: https://www.treatyoakdistilling.com/whiskey See Treaty Oak Distilling on Instagram: https://www.instagram.com/treatyoak Treaty Oak Distilling is on Facebook here: https://www.facebook.com/TreatyOak
Hannah Blair Williams studied creative writing at Columbia and studied abroad in Scotland where she found her love for wine. She eventually made her way back to NYC where she pursued a career in wine. Hannah is a Wine and Spirits “Best New Sommelier” for 2019 (where by the way, she started her career as an intern) and is an Advanced Sommelier. Hannah Williams is the Beverage Director at Dan Barber's Blue Hill at Stone Barns in Pocantico Hills, NY.Image courtesy of Andre Baronowski.The Grape Nation is powered by Simplecast.
Episode 88 features an interview with Advanced Sommelier, new avid runner, and friend of Pete and Gretchen, Mike Matonte! Pete goes this one solo. Gretchen will be back for episode 89 soon. Mike’s story is so interesting. How does a guy from Florida that is a musician end up in Champaign-Urbana? Better yet, how does that move unlock a career in wine? The long journey is worth the wait! Mike also is one of the first for Pete to coach as a runner. Mike’s progress is outstanding. Finally, Mike is also the co-host with Pete for a new podcast – That Wine Pod. Go take a listen starting December 4th! To connect with Mike, follow him on Instagram - @VinoMike. Pete is now a certified running coach. (Contact him at pjdamico71@gmail.com if you would like to talk coaching. A more formal announcement is coming.) Join The No Fear Project on Facebook or shoot Pete a note for more information. Listen, subscribe, share, rate & review! As always, thank you to our patrons – Kristine, Amy, Julie, Linda, Rob and James! Now, get out there and #bebettertoday! Please subscribe to the podcast and leave us a review on iTunes/Apple Podcasts, Spotify, Google Play, Podbean, Stitcher, or in your favorite podcast app! Also, consider becoming a patron by clicking the Patron button at: https://patron.podbean.com/fatmanchronicles. Pete & Gretchen can’t offer much, but the shout out, good karma, and appreciation will make your life better! Get your FMC gear and swag at fatmanchronicles.com/shop. Find FatMan Chronicles at: Fatmanchronicles.com Facebook.com/fatmanstories Twitter & Instagram - @fatmanstories Email – fatmanchronicles@outlook.com Music – “You Got Me Wrong” by Sifar
In this episode we had the pleasure of speaking with Thomas Price of Jackson Family Wines. In this episode we speak to Thomas about: Food and Wine scene in Seattle Never Giving Up! Wine Education And so much more…………… Thomas' Bio Thomas Price has been in the Hospitality Industry for his entire adult life. Thomas was born in Pasadena, California in 1965. His family moved to Alaska when he was 7. Thomas' first restaurant job was as a Dishwasher at a diner in Juneau at the age of 14. By 18, Thomas was the day Lead Cook at an upscale burger house called Harry's in Anchorage. Thomas moved into the front of the house as a Server and Bartender upon turning 21. His passion for wine was instantaneous, and was fueled by a stint as a Server at Zeppo's, an Anchorage wine bar, and wait shifts at their parent restaurant, The Marx Brothers Cafe. Thomas moved to Seattle in 1988, where he met his lovely wife, Jessica. Jessica shares Thomas' passion for food and wine, and they both worked at some of Seattle's most notable restaurants of the era, (Dahlia Lounge, El Camino, Etta's Seafood, The Santa Fe Café). In 1997, Thomas and Jessica opened their own restaurant, Luau Polynesian Lounge, in Seattle's Wallingford neighborhood. In 2004, Thomas and Jessica decided to pursue other challenges, and sold Luau. Thomas decided to attempt to obtain his Master Sommelier certification, the highest standard for wine and spirit sales and service in the world. Thomas began as a waiter at Seattle's Metropolitan Grill, and obtained his Basic Sommelier certification in September of 2004. In 2005, Thomas was promoted to a Sommelier/Captain position and in 2006 he obtained his Certified Sommelier certification. Thomas was approached by Ruth's Chris Steakhouse to be the Wine Director for it's Seattle and Bellevue stores. He was there until 2007, and returned to The Metropolitan Grill as a Sommelier. In September of 2007, Thomas passed his Advanced Sommelier certification on the first try, and became eligible to sit The Master Sommelier Exam. In June of 2008 Thomas was named Head Sommelier at The Metropolitan Grill. Thomas obtained his Master Sommelier certification in May 2012. Thomas is dedicated to sharing his passion for wine with his guests, friends, and loved ones, one bottle at a time. For more information: https://www.jacksonfamilywines.com/ https://www.mastersommeliers.org/
Guest: Sebastian Giraldo, Columbian Head Sommelier, Tasting Table, Hungary |Sebastian's Instagram:@setigiraldo |This time, I spoke to Sebastian Giraldo, Columbian Sommelier, who shared his recent experiences about taking the Advanced Sommelier exam in the U.S., using different techniques to expand one’s wine knowledge, helping tourists to understand different terroirs as a sommelier and wine educator, and the reasons why Hungarian oak is such a unique tool in international winemakers’ pocket. |Wine Ghosts' Instagram:@wineghosts | Wine Ghosts' E-Mail:infowineghosts@gmail.com
A familiar and friendly face of the Atlanta wine scene, Tim Willard is the Eastern Regional Sales Manager for Charlotte-based importer, European Cellars. He is a passionate wine educator who also has experience working in the high-end restaurant industry. He has completed the Advanced Sommelier course through the Court of Master Sommeliers and loves to use his wine knowledge as a way to meet new people and build connections. You can follow him on Instagram at @twillard06 to stay up to date on any of his tastings or events. Recorded February 2019 --- Support this podcast: https://anchor.fm/acorkintheroad/support
In this our eighth and final episode of our third season we had the pleasure of speaking with Alisha Calvert! In our conversation we talked about: Rosé Rosé Rosé Somm Slam Wince Certification Exams Blind Tasting So much more! Alisha's Bio Alisha Blackwell-Calvert, a St. Louis native, began working in restaurants in 2004 after studying Equestrian Science and Biology at William Woods University in Fulton, Missouri. In 2007, her passion grew for wine and food pairing while waiting tables at fine seafood restaurant Oceano Bistro in Clayton, MO. Blackwell-Calvert was inspired to continue learning and decided to pursue a career in wine sales. She began her rep career with Ionia Atlantic Imports in 2012, where Italian wine became a specialty, followed by wholesale distributor Vintegrity Wine & Spirits in 2015. It was in early 2017 when Reeds American Table approached her with a Sommelier position. Reeds American Table, where she is the current Beverage Director, has received Wine Enthusiast Magazine's award for Top 100 Wine Restaurants two years in a row, the single St. Louis restaurant listed in 2017. Feast Magazine has named her a "Raising Star" for 2018. Alisha is a Certified Sommelier and received the 2015 Walter Clore Certified Sommelier Scholarship for top score at the Kansas City exam that July. She also attained the Certified Specialist of Wine certification through the Society of Wine Educators in early 2015 with a 99% score. Blackwell-Calvert is currently preparing to sit for the French Wine Scholar and Advanced Sommelier examinations. In her free time, Alisha enjoys working with draft horses for Brookdale Farms. The Last Five Sips: If money were no object, what bottle of wine would you splurge on and why? Domaine Romanée Conti (DRC) – Pinot Noir Who would you love to share a bottle with, living or deceased? Beyoncé What are some of the things you do or read to keep up to speed on what is happening in the wine industry? Guild of Sommeliers Website What advice would you give you your 22 year old self? Follow your passion. Save Money – Invest and prepare for a better future When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? Beyoncé, Nirvana, Green Day, Alicia Keys, Chris Cornell, Marilyn Manson How you can connect with Alisha on Social Media: Facebook: @exquisitevines Instagram: @exquisitevines and @reeds_stl Twitter: @exquisitevines Resource Links: https://reedsamericantable.com/ alloywineworks.com http://www.elioperrone.it/en/bigaro.php https://vinepair.com/wine-blog/a-complete-guide-to-wine-from-the-canary-islands/ http://www.foodandwine.com/wine/champagne-sparkling-wine/englands-sparkling-wines-rival-champagne http://beacontavern.com/events/sommslam https://www.guildsomm.com/ http://www.romanee-conti.com/#/Accueil https://www.beyonce.com/
Janeen was born in New York and raised in Atlanta, GA. After high school, she attended Georgia State University with the idea of going into Marketing but hated math and science. Janeen graduated with a Public Relations degree and minored in Music Management. She got into wine on accident but with a purpose. Throughout her college career, Janeen was a server and bartender and found her love for wine while working at a wine restaurant in Atlanta. She realized that she had to learn about wine very quickly, especially to make more money on the floor. Janeen's curiosity turned into a passion and she received her certification as a Sommelier from the Court of Master Sommeliers in April 2015. Currently she is the Sommelier for Barcelona Wine Bar in Inman Park, but spends most of her days at Barcelona VinoTeca, the first retail wine store for the company. Janeen is also studying for the Advanced Sommelier certification, which requires a wider spectrum of wine knowledge that includes world history, geography, and blind tasting wine. She loves high acid, low alcohol wines that can be enjoyed with or without food. For more information, follow Janeen at: @shopvinoteca @jellybeanmean @sommsebastian www.shopvinoteca.com www.barcelonawinebar.com Wine Maps: www.fernandobeteta.com Pinot Gris: http://winefolly.com/?s=pinot+gris
Janeen was born in New York and raised in Atlanta, GA. After high school, she attended Georgia State University with the idea of going into Marketing but hated math and science. Janeen graduated with a Public Relations degree and minored in Music Management. She got into wine on accident but with a purpose. Throughout her college career, Janeen was a server and bartender and found her love for wine while working at a wine restaurant in Atlanta. She realized that she had to learn about wine very quickly, especially to make more money on the floor. Janeen's curiosity turned into a passion and she received her certification as a Sommelier from the Court of Master Sommeliers in April 2015. Currently she is the Sommelier for Barcelona Wine Bar in Inman Park, but spends most of her days at Barcelona VinoTeca, the first retail wine store for the company. Janeen is also studying for the Advanced Sommelier certification, which requires a wider spectrum of wine knowledge that includes world history, geography, and blind tasting wine. She loves high acid, low alcohol wines that can be enjoyed with or without food. For more information, follow Janeen at: @shopvinoteca @jellybeanmean @sommsebastian www.shopvinoteca.com www.barcelonawinebar.com Wine Maps: www.fernandobeteta.com Pinot Gris: http://winefolly.com/?s=pinot+gris
Staying in a vacation rental instead of a hotel can save a lot of money on a family vacation. But it takes some experience on what to look for in a vacation rental to make sure your "deal" is worth the savings. This week we chat with Jen Reyneri, experienced renter and property owner, to get her best vacation rental tips. ON THE PODCAST 00:31 - Talking with Tamara about her previous vacation rentals 09:32 - Introducing Jen Reyneri 13:06 - How Jen started renting her property 15:45 - Jen’s favorite rentals 17:55 - What is it like to rent 19:54 - Renting vs. hotel 24:50 - Minimum amount to stay at rental 26:05 - What to look for in a rental 33:10 - Sites to look for rentals 38:50 - Jen’s favorite travel gear 40:28 - App(s) of the week 41:41 - Shout Out ABOUT JEN REYNERI Renaissance Woman Jen Reyneri is the founder of WordTraveling.com, a faith & family travel community. Jen calls herself a bridge, here to connect, excite and ignite you on your journeys. She and her husband Luis (a Certified Wine Educator and Advanced Sommelier) own a beach vacation rental property in Hobe Sound, Florida, lead local stewardship & fellowship ministries, coach STEAM education through art, Lego robotics and Speed Cubing, and host food & wine gatherings. Jen and her family often live life on the road with their sons, Makani Kai and Luke Ezra. Jen is founder of the Grape Living wine club and the #LetYourWriteShine retreats of Shine Digital Marketing, where she coaches other authors and bloggers. Spirited and spirit filled, she savors life, sabbaticals, poetic words and strong coffee. Follow Jen on Instagram and Facebook. Vacation Rental Tips If you like to cook your own food, renting a home or apartment would be the right choice for you! You will have a kitchen to do your cooking and to reheat your leftovers when you do go out. There is generally more space when you are renting rather than staying at a hotel. You can spread out and not worry about your noise level for your hotel neighbors. It is a good to check and see if the person you are renting from is paying their taxes on rental. You want to make sure they are a legitimate business. Be sure to check the location of your rental compared to the places that you want to visit and see. This is also a great tip for the hotel you choose as well. You want to find a place where you will not be wasting time getting to these other locations you are going to see. If you are traveling with children make sure to look into what the property has to offer before renting. For example if you are traveling with a baby, you would want to see if they have a place for changing or even just if there is enough space your 3 year old to run around. Be sure to read all the listing and reviews carefully. Make a checklist of your "must have" amenities -- don't assume that every location will include things like a washer and dryer. Use services like Google Earth to scope out the neighborhood of your rental, especially in cities. FAVORITE TRAVEL GEAR Jen loves to wear a pair of Chico’s jeans and her Olukai flip-flops. APP OF THE WEEK Both Homeaway and Airbnb have mobile apps where you can search for some vacation rentals and ideas of where you would like to go by creating wish lists for different locations. You can then share those wish lists or listings with friends and family, and make notes on what you liked and didn't like. MENTIONED ON THE PODCAST We3Travel Post on Tips on Using Homeaway and Airbnb Jen’s farmhouse in Tuscany Jen’s listing on VRBO BeachCottage Choosing A Vacation Rental Tips For Successful Vacation Rental Hosting www.Cubing.US FOLLOW US AND SPREAD THE WORD! If you liked this show, please be sure to subscribe on iTunes, Stitcher, or Google Play and leave us a review! Have a question or comment? Send us an email or leave us a voicemail at +1.641.715.3900, ext. 926035# You can also follow our travels on Stuffed Suitcase and We3Travel, or follow the Vacation Mavens on Instagram, Facebook or Twitter. Thanks for listening!
Our special guest today is Jay Youmans. Jay is a Master of Wine, Certified Wine Educator, Advanced Sommelier, owner of the Capital Wine School in Washington, D.C., and the judging director for the Virginia Governor’s Cup. The Virginia Governor’s Cup, now in its 35th year, is considered one of the most rigid wine competitions in the ... Read more... The post Episode 30: Jay Youmans MW, Virginia Governor’s Cup appeared first on Crystal Palate.
Out with the old and in with the New Year of A Single Girl's Guide to Food, Drink, and Travel! Make 2017 your best celebration yet. Listen to @FDandT phenomenal New Years guests with, party ideas, cocktails & more! Check out fooddrinktravel.net for premier food and drink events!Guests:Adam Seger, Advanced Sommelier for iPic EntertainmentPhil Rosenthal os I'll Have What Phil's Having on #NetflixJohn Jordan of Jordan WineryChef Sherry Yard, Chief Operating Officer of iPic Entertainment Jordanwinery.comthetuckroom.com
Meet owner and winemaker Bill Kimmerly of Masquerade Wines in Bellingham, WA and longtime friend Erik Segelbaum Advanced Sommelier and corporate wine director for STARR Restaurants.
Laura Landoll, CSW, Advanced Sommelier, CMS, Sales Manager, Grand Cru Wine Company and Adjunct Professor at Cincinnati State. She teaches Sommelier Prep and Beverage Management to the Culinary students at Cincinnati State. Laura has worked at Vintage Wine Distributor, Inc. for 6 ½ years before being promoted to start–up and run the Grand Cru Division […] The post Kitchen Convos Episode 12: On the road with Laura Landoll appeared first on Rachel DesRochers.
At the top of today's Food Talk with Mike Colameco, Mike speaks with Chef Bill Telepan of Telepan Restaurant on Manhattan’s Upper West Side. Since 2008, he has been the Executive Chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy. As the first chef to join the WITS team, Bill has served as a leader of the WITS Cook for Kids program by developing nutritious school menus, training cafeteria workers and teaching culinary and nutrition concepts to students, parents and teachers. In 2009, Bill was honored with a selection to First Lady Michelle Obama’s Chefs Move to School task force and preliminary conferences. In the second half, Mike is joined in the studio by Hristo Zisovski, an Advanced Sommelier based in New York City. Hristo spent seven years as Chef Sommelier of the three Michelin-starred Jean Georges. Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service. In November 2010, Hristo joined the Altamarea Group at Ai Fiori, and in 2014 he was named one of Food & Wine’s Sommeliers of the Year.
Prior to the conception of Feed Your Soul, it’s founder, _ Mya Jacobson Zoracki _, was a Trader on the American Stock Exchange. During her time on Wall Street, she earned a Juris Doctorate degree from Brooklyn Law School. While her days and nights were full, Mya knew there was something more she was destined to accomplish. Mya began perfecting her signature gourmet cookie recipes, including an inspirational message with each gift and donating a portion from every purchase to charity. Before long, the orders began to pour in. UPS wheeled hundreds of packages down the hall of her apartment building daily and tins were delivered to her loading dock/ “apartment 5B.” She was baking 16 cookies at a time out of a studio apartment in Hoboken, New Jersey! Feed Your Soul has grown tremendously since its humble beginnings in 2005. The current manufacturing facility is located in Kearny, NJ. Offering a full line of products for the foodservice industry with distribution throughout the United States, they also offer a full line of gourmet products online. Whether you are looking for a Feed Your Soul branded dessert or a custom manufactured contract, Feed Your Soul is able to handle requirements of all sizes. After all, it is the sweetest things in life that truly Feed Your Soul. _ Ivy Stark _ knew she wanted to be a chef from a young age. She graduated from an easy-bake oven to cooking classes at age nine. Since, her passion for international cuisine has led her to posts in acclaimed restaurants in New York and Los Angeles. As sous chef at the New York Times three and four star restaurants, Sign of the Dove and Cena she assisted Executive Chefs Andy D’Amico and Normand Laprise with menu creation and daily kitchen operations. She has also worked with celebrated chefs Gary Robins, Mary Sue Milliken and Susan Feniger. Currently the Executive Chef at New York’s hottest Mexican restaurant Dos Caminos, Ivy has earned her place among the top chefs in the city. _ Hristo Zisovski _ is an Advanced Sommelier based in New York City. Hristo was raised in his father’s Greek diners where he worked the grill throughout his childhood. After high school, Hristo earned a degree from the Culinary Institute of America but increasingly realized his interest was in the “front of the house.” In 2001, Hristo became the Assistant Beverage Director at the three-star restaurant March, and began his educational journey to becoming a Master Sommelier. From March, Hristo moved to the three Michelin-starred Jean Georges, where he spent seven years as Chef Sommelier. Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service. Hristo was also awarded Wine & Spirits Best New Sommelier in 2007. In November 2010, Hristo joined the Altamarea Group at Ai Fiori. His role expanded to oversee the beverage programs at the Osteria Morinis, Nicoletta, Due Mari, Costata and The Butterfly. Hristo’s wine expertise contributed to Ai Fiori’s three star review from The New York Times.
Meet Seattle's hot new restaurant proprietors Jake Kosseff of Miller's Guild and Julien Perry of One Night Only Project
Joe Campanale kicks off the new year in style on a brand new episode of In the Drink. He’s joined by one of the most important New York wine figures, Jeff Porter, Beverage Director at B&B Hospitality Group. Jeff was born and raised in Texas. He became interested in wine at his first restaurant job in Austin. To learn all that he could about wine, Porter eventually took a stocking position at one of Austin’s best wine shops. He excelled there and was soon buying wine for the shop and traveling throughout Europe. Porter then moved to the West Coast where he first worked for a wine distributor in the Bay Area and then served as Wine Director at Tra Vigne Ristorante in St. Helena, where his passion for wine and hospitality took off. Most recently, Jeff held the positon of Beverage Director at Osteria and Pizzeria Mozza in Los Angeles. He moved to New York City in March of 2011 to head up the beverage program at Del Posto. He is recognized as an “Advanced Sommelier” by the Court of Master Sommeliers and is currently a candidate for the “Master Sommelier” designation. This program was brought to you by Michter’s. “I always call Italy the newest oldest wine region in the world. Obviously they’ve been making wine forever but they had to figure things out. Post World War II, Italy was super poor – even through the 50’s, 60’s and 70’s. It wasn’t until the 90’s that people started seeing money in wine.” [19:00] –Jeff Porter on In the Drink
This week on In the Drink, Hristo Zisovski joins host Joe Campanale in the studio to talk about about his career as beverage director for the Altamarea Group, and how he worked his way to becoming head sommelier. An Advanced Sommelier based in New York City, Hristo was raised in his father’s Greek diners where he worked the grill throughout his childhood. After high school, Hristo earned a degree from the Culinary Institute of America but increasingly realized his interest was in the “front of the house”. In 2001, Hristo became the Assistant Beverage Director at three-star restaurant March and began his educational journey to becoming a Master Sommelier. From March, Hristo moved to three Michelin-starred Jean Georges, where he spent seven years as Chef Sommelier. Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service. Hristo was also personally awarded Wine & Spirits Best New Sommelier in 2007. In November 2010 Hristo joined the Altamarea Group at Ai Fiori. His role expanded to oversee the beverage programs at Osteria Morini, Nicoletta, Due Mari & OsteriaMorini New Jersey as well as Costata & the Butterfly. Hristo’s wine expertise contributed to Ai Fiori’s 3- star NY Times review. Ai Fiori’s wine list has been awarded Wine Spectator’s Award of Excellence. Hristo has also been featured in numerous wine publications including Wine & Sprits, Beverage Media, Wine Spectator, Allure Magazine and the New York Times. Also tune-in to learn more about binwise, a new cloud based technology that allows Hristo to have complete control over his wine inventory, and look forward to the future of his career. This program has been sponsored by Whole Foods Market. Thanks to PEELS for the today’s music. “My father said whatever you do, be the best at it.” [05:03] “You have to put your amplifier to 11 – it takes time to understand wine” [33:02] — Hristo Zisovski on In the Drink
Born and raised in Chicago, Richard Hanauer was surrounded by food and wine growing up, as his parents were avid cooks who always encouraged a sip at the dinner table, taken from a bottle chosen from their growing wine cellar. A Chicago native, sommelier, and the current Wine Director of L2O, Richard worked his way up the ranks at Levy Restaurants (once serving high tea to the Queen of England one year) as their Fine Wine Expert, two years at One SixtyBlue, and eventually to Tru as head sommelier at the young age of 25. In 2011 he came to L2O and built one of the best white wine collections in the country, including the deepest collections of premier Champagnes in the city. Hanauer has also been awarded the Advanced Sommelier pin by the Court of Master Sommeliers, and will take the Master test in the coming years. Tune-in to this week’s episode to learn more about how to build and grow your wine cellar, and most importantly, learn to pair amazing wines with your favorite foods. Also find out more about L2O, Executive Chef Matthew Kirkley, and the way Richard chooses the best wines for the set menu. Thanks to our sponsor, Cain Vineyards. “We can’t ignore the little guys – they’re fantastic with the food if you know the anatomy of the glass and what it’s gonna offer to the plate on the table.” [10:30] “The wines are strictly there to compliment the cuisine – my job is to complement the food.” [25:30] — Richard Hanauer on In the Drink
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