Podcasts about ai fiori

Violette Toussaint cambia l'acqua ai fiori… e non solo. Perché è la guardiana di un cimitero in un paesino della Borgogna, un luogo dove si intrecciano le vicende tragicomiche di personaggi eccentrici, originali e indimenticabili. Un romanzo che parte come una commedia ma ben presto si trasforma in tragedia e poi intrigo.

#81. In this episode of the meez Podcast, Josh Sharkey sits down with PJ Calapa, Executive Chef of Marea in NY and Beverly Hills. Chef PJ Calapa's exposure to a broad range of cuisines and flavors began at an early age, having grown up in the Mexican border town of Brownsville, Texas. As a child, he joined his grandmother in the kitchen and later worked for his grandfather's wholesale fish business. Calapa continued to nurture his culinary passion during undergraduate studies at Texas A&M University, when he worked on the hot line at Christopher's World Grille. Calapa then moved to New York and enrolled at the Culinary Institute of America in Hyde Park. As a CIA graduate, Calapa worked with Josh at Bouley in Tribeca, Eleven Madison Park, and Nobu 57, where he started as a line cook and quickly rose through the ranks to become executive sous chef.In 2010, Calapa joined the Altamarea Group to launch Ai Fiori, which earned threestars from The New York Times, a Michelin star, and a 2013 Star Chefs Rising Star Chef Award. Calapa then opened as executive chef at Campagna at the Bedford Post Inn. In the summer of 2016, Calapa left the Altamarea Group to open two new projects of his own. In 2017, Calapa debuted his interpretation of an iconic New York tavern in Manhattan's West Village, The Spaniard. Calapa then brought a taste of southern Italy to Manhattan's Flatiron district with Scampi in the fall of 2020. His thoughtful menu showcased the culinary bounty of land and sea with dishes that highlighted the uninhibited vibrance of the region – delicately composed crudos, hand-made pastas, seasonal vegetables procured from the greenmarket and masterfully prepared items on the grill. Rejoining Altamarea Group, Calapa continues his culinary journey as the Executive Chef of highly acclaimed Marea, helming the kitchen and menu development. In this episode, Josh and PJ reminisce about memories from working at Bouley together as well as experience and lessons PJ gained throughout his career path. We also discuss PJ's health journey, his experience with fatherhood, and his current accomplishments at Marea. Where to find Chef PJ Calapa:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:18): Bouley memories(06:10): PJ's Texas Roots (12:35): What makes great pasta(14:47): Bouley's career path(34:16): The effects of COVID on PJ(39:22): The story of The Spaniard(44:25): PJ's health journey(50:35): Marea(1:02:15): What is next for PJ(1:04:19): Message to young chefs

Hosted by David and Nycci Nellis.  On today's show:  ·        The holiday season is filled with some truly unique special events. One you definitely want to know about comes up Tuesday, Dec. 12 at The Square in D.C. Famed chocolatier Chef Ursula XVII, who has whipped up pastries for some of the best – like, for Michael White at the Michelin-starred Ai Fiori, Thomas Keller at Per Sei, and Claudia Fleming at the North Fork Table and Inn – hosts a traditional Catalan Christmas food event. She'll demo how to make those yummy Catalan 'torrons' or (nougats) and chat about yummy traditional Catalan products like cava, wines, chocolates, cheeses and olive oil. Chef Ursula joins us with all the details;                 ·        We do a lot of entertaining. Nyc is a star cook and David is the man at the sink doing the dishes. But sometimes, we just need more help than the hands at home. And when you need extra hands, the only thing that really helps are professional hands – bartenders, servers, and dishwashers. Fear not. Party Host Helpers is here, and so is the company's founder and CEO , Renee Patrone Rhinehart. She offers us the solution to our party staffing needs; ·        Lisa Lucas and Debrianna Mansini are two lively women. You may be fans of their show, “Corona Kitchen,” on YouTube and Facebook Live, and of their new book, “That Time We Ate Our Feelings,” which shares stories of their experiences growing up in foodie families;                                                                                                                ·        Not everyone needs a world-class executive chef at home, but sometimes…when you've planned something special … you do! Founded by chef Brian Arruda (former executive chef at Boulud Sud), Executive Chefs at Home is a premier global private placement agency for top chefs who come to you to curate customized dining experiences; Jake Ireland, founder & CEO of Off Hours Bourbon, offers authentically crafted bourbon made for the modern bourbon drinker. David can vouch for it personally, having enjoyed a fair portion of the sample Jake sent us on Halloween.                                                                 Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.   On today's show:     ·        The holiday season is filled with some truly unique special events. One you definitely want to know about comes up Tuesday, Dec. 12 at The Square in D.C. Famed chocolatier Chef Ursula XVII, who has whipped up pastries for some of the best – like, for Michael White at the Michelin-starred Ai Fiori, Thomas Keller at Per Sei, and Claudia Fleming at the North Fork Table and Inn – hosts a traditional Catalan Christmas food event. She'll demo how to make those yummy Catalan 'torrons' or (nougats) and chat about yummy traditional Catalan products like cava, wines, chocolates, cheeses and olive oil. Chef Ursula joins us with all the details;                   ·        We do a lot of entertaining. Nyc is a star cook and David is the man at the sink doing the dishes. But sometimes, we just need more help than the hands at home. And when you need extra hands, the only thing that really helps are professional hands – bartenders, servers, and dishwashers. Fear not. Party Host Helpers is here, and so is the company's founder and CEO , Renee Patrone Rhinehart. She offers us the solution to our party staffing needs;   ·        Lisa Lucas and Debrianna Mansini are two lively women. You may be fans of their show, “Corona Kitchen,” on YouTube and Facebook Live, and of their new book, “That Time We Ate Our Feelings,” which shares stories of their experiences growing up in foodie families;                                                                                                                  ·        Not everyone needs a world-class executive chef at home, but sometimes…when you've planned something special … you do! Founded by chef Brian Arruda (former executive chef at Boulud Sud), Executive Chefs at Home is a premier global private placement agency for top chefs who come to you to curate customized dining experiences;   Jake Ireland, founder & CEO of Off Hours Bourbon, offers authentically crafted bourbon made for the modern bourbon drinker. David can vouch for it personally, having enjoyed a fair portion of the sample Jake sent us on Halloween.                                                                

Hosted by David and Nycci Nellis.  On today's show:  ·        The holiday season is filled with some truly unique special events. One you definitely want to know about comes up Tuesday, Dec. 12 at The Square in D.C. Famed chocolatier Chef Ursula XVII, who has whipped up pastries for some of the best – like, for Michael White at the Michelin-starred Ai Fiori, Thomas Keller at Per Sei, and Claudia Fleming at the North Fork Table and Inn – hosts a traditional Catalan Christmas food event. She'll demo how to make those yummy Catalan 'torrons' or (nougats) and chat about yummy traditional Catalan products like cava, wines, chocolates, cheeses and olive oil. Chef Ursula joins us with all the details;                 ·        We do a lot of entertaining. Nyc is a star cook and David is the man at the sink doing the dishes. But sometimes, we just need more help than the hands at home. And when you need extra hands, the only thing that really helps are professional hands – bartenders, servers, and dishwashers. Fear not. Party Host Helpers is here, and so is the company's founder and CEO , Renee Patrone Rhinehart. She offers us the solution to our party staffing needs; ·        Lisa Lucas and Debrianna Mansini are two lively women. You may be fans of their show, “Corona Kitchen,” on YouTube and Facebook Live, and of their new book, “That Time We Ate Our Feelings,” which shares stories of their experiences growing up in foodie families;                                                                                                                ·        Not everyone needs a world-class executive chef at home, but sometimes…when you've planned something special … you do! Founded by chef Brian Arruda (former executive chef at Boulud Sud), Executive Chefs at Home is a premier global private placement agency for top chefs who come to you to curate customized dining experiences; Jake Ireland, founder & CEO of Off Hours Bourbon, offers authentically crafted bourbon made for the modern bourbon drinker. David can vouch for it personally, having enjoyed a fair portion of the sample Jake sent us on Halloween.                                                                 Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.   On today's show:     ·        The holiday season is filled with some truly unique special events. One you definitely want to know about comes up Tuesday, Dec. 12 at The Square in D.C. Famed chocolatier Chef Ursula XVII, who has whipped up pastries for some of the best – like, for Michael White at the Michelin-starred Ai Fiori, Thomas Keller at Per Sei, and Claudia Fleming at the North Fork Table and Inn – hosts a traditional Catalan Christmas food event. She'll demo how to make those yummy Catalan 'torrons' or (nougats) and chat about yummy traditional Catalan products like cava, wines, chocolates, cheeses and olive oil. Chef Ursula joins us with all the details;                   ·        We do a lot of entertaining. Nyc is a star cook and David is the man at the sink doing the dishes. But sometimes, we just need more help than the hands at home. And when you need extra hands, the only thing that really helps are professional hands – bartenders, servers, and dishwashers. Fear not. Party Host Helpers is here, and so is the company's founder and CEO , Renee Patrone Rhinehart. She offers us the solution to our party staffing needs;   ·        Lisa Lucas and Debrianna Mansini are two lively women. You may be fans of their show, “Corona Kitchen,” on YouTube and Facebook Live, and of their new book, “That Time We Ate Our Feelings,” which shares stories of their experiences growing up in foodie families;                                                                                                                  ·        Not everyone needs a world-class executive chef at home, but sometimes…when you've planned something special … you do! Founded by chef Brian Arruda (former executive chef at Boulud Sud), Executive Chefs at Home is a premier global private placement agency for top chefs who come to you to curate customized dining experiences;   Jake Ireland, founder & CEO of Off Hours Bourbon, offers authentically crafted bourbon made for the modern bourbon drinker. David can vouch for it personally, having enjoyed a fair portion of the sample Jake sent us on Halloween.                                                                

In today's episode of CorkRules, Alexis Rogers, certified sommelier, offers her expert advice on the extensive wine list of Ai Fiori, a Michelin Star, Italian restaurant, NYC. Ai Fiori has earned a stellar reputation for its wine list and is the 2020 winner of the Grand Award from Wine Spectator. Alexis talks about a few exceptional Chardonnays from lesser-known regions, wines not to be missed on the over 1000-bottle list, and she identifies one of the best producers on the list. Wines reviewed include: 2019 Arbois Chardonnay Vieilles Vignes, Vin Sans Nom 2011 Karthauserhof GG Riesling 2015 Domaine Faiveley Chambolle-Musigny For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

In today's episode of CorkRules, Alexis Rogers, certified sommelier, offers her expert advice on the extensive wine list of Ai Fiori, a Michelin Star, Italian restaurant, NYC. Ai Fiori has earned a stellar reputation for its wine list and is the 2020 winner of the Grand Award from Wine Spectator.  Wines reviewed include: 2019 Arbois Chardonnay Vieilles Vignes from Vin Sans Nom 2011 Karthauserhof GG Riesling 2015 Domaine Faiveley Chambolle-Musigny For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Sol Han, the chef behind LittleMad, the recently opened Korean-American restaurant in Koreatown in partnership with HAND Hospitality.Chef Sol was born in Korea and raised in New York, and spent the last decade working in acclaimed New York restaurants, including Michelin-starred Le CouCou, and Ai Fiori under James Beard award-nominated Michael White. LittleMad is chef Sol's debut restaurant. It reflects his unique cooking perspective – a combination of his Korean heritage and favorite nostalgic dishes, with his training in French and Italian kitchens, to redefine what “New American” cuisine can be.We head back into our archives to share a special performance from one of our faves, THICK. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Liliana Russo in TuttoLibri presenta… Tre, di Valérie Perrin

On episode sixteen of The Assemblage Wine Podcast, Adam sits down with Steve Morgan. On this podcast, we talk about Steve's wine career in New York and Chicago, as well as his passion for Italian white wines! And towards the end of the podcast, we taste two Italian white wines: Cantine Colosi Grillo and Marina Coppi 'Marine' Favorita.  Steve is currently the Midwest Regional Manager for The Sorting Table in Chicago, Illinois. He began his wine career in 2004 at Osteria Via Stato, and since has done harvests at Foradori Winery in Trentino as well as Larkmead in California. He has also worked at highly esteemed restaurants such as Del Posto, The Dressler, Ai Fiori, Tribecca Grill, Alinea and Formento's. Today if he is not drinking or working with wine, he is either cooking dinner for his wife, in his garden, playing with his dog, watching the Cubs, or reading comic books! Do you like our podcast? If so, please rate it on your favorite podcast streaming platform, share our podcasts on social media, and/or follow us on Facebook and Instagram at Assemblage Personal Beverage Consulting (@assemblagepbc). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/assemblagewinepodcast/support

Today's guest is Chef Chris Jaeckle. He spent 7 years with USHG with Tabla and Eleven Madison Park. He was the sous chef at Morimoto and also worked alongside Michael White at Altamerea group as CDC of Ai Fiori when it was awarded a Michelin Star and three stars from the NYTIMES. In 2013 he launched his own restaurant partnering with Zach and Jeffrey Chodorow, an italian restaurant in the west village called All'onda. But he didn't stop there. He also opened Uma Temakeria in chelsea and gotham west market. When it opened Uma was the nation's first fast-casual style eatery featuring fresh, customer designed temaki which is a cone-shaped “hand roll” sushi. But in 2016 All'onda shuttered after about two years being open. And in 2018, Uma Temakeria shuttered both locations. Jaeckle who was named Eater's 2014 New York City Chef of the Year now runs Kitchen Connect Consulting which focuses on menu development for several concepts ranging from French Brasserie's, Latin Taqueria's and Airport Dining and for All'onda Dubai. Today we're going to discuss working alongside some of the finest chefs in the world, branching out on your own, when to make the difficult decision to shut down and how to launch a consulting business.The Line is powered by Simplecast.

Introduzione ai Fiori di Bach Secondo il Metodo Originale - Elisa Pasquini #6 by Radio Big World

Welcome to the Martini Minute, this is what's new in the world of luxury: Guests of the Roche Bobois Presidential Suite at Langham Place in New York can enjoy exclusive access to room service from the Michelin-starred Ai Fiori restaurant. They can even have a chef attending to them en-suite to enjoy Mediterranean-inspired dishes like cavatelli with lobster, pan-seared sea scallops with creamy polenta, dry-aged strip loin, veal agnolotti, and lots of tasty gourmet sides.

Advanced Sommelier Hristo Zisovski was raised in Greek diners working the grill, eventually taking him to the Culinary Institute of America. Hristo gravitated to the "front of the house" first working with Wayne Nish at the 3 star restaurant March, spent seven years at Jean Georges, earning a 2010 James Beard Award for "Outstanding Wine Service". He joined the Altamarea Group in 2010, serving as the Corporate Beverage Director since 2014. Hristo is a Wine and Spirits Magazine "Best New Sommelier", Food and Wines "Sommelier of the Year" and he just received a 2018 Wine Spectator "Grand Award for the restaurant Ai Fiori wine program

Our first twofer! Chef Michael White, the force behind Marea, Ai Fiori, Osteria Morini, and other modern classics, tells us how he morphed from an offensive tackle from Beloit, Wisconsin, into one of the best practitioners of Italian cuisine in the world. And Philip Tessier, a young veteran of the Thomas Keller Restaurant Group who won a long-coveted silver medal for the United States at the international Bocuse d'Or competition, takes us inside his triumph and talks about his beautiful new book Chasing Bocuse, which tells the story of the competition and the USA's decades-long road to the podium. Andrew coauthored Michael's cookbook Classico e Moderno and wrote his own book about the Bocuse d'Or, Knives at Dawn, so brings his own point of view to both of these interviews. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

This week, Travel Today With Peter Greenberg comes from Langham Place, New York on New York's historic Fifth Avenue. We'll have an update on both hurricanes Harvey and Irma and what you can do to help the devastated islands and destinations. Alex Davies, Transportation Editor for WIRED Magazine talks about Harvey, Houston, and automobiles. Author and Historian Donald Miller talks about Manhattan, Fifth Avenue, and what has and hasn't changed. Chef Michael White stops by to talk about Ai Fiori, his restaurant at the hotel, and keeping menus simple. Eric Kayser of Maison Kayser talks about all things bakery and butter. There's all this and more as Travel Today With Peter Greenberg comes from Langham Place in New York City.

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.

Gender imbalance in media coverage and awards recognition... maternity leave in the hospitality business ... sexual harassment. A number of topics have been heating up around women in the pro kitchen recently, thanks to a confluence of current events and think-pieces that gained industry traction. We get into all of it with guests Emma Bengtsson (executive chef of Aquavit), Alina Martell (pastry chef of Ai Fiori and Vaucluse), Karen Palmer (executive editor of Tasting Table), and Cindy Pawlcyn (of Mustards Grill and Cindy's Backstreet Kitchen). Co-hosting with Jimmy and Andrew this week is Heritage Radio Network's executive director Erin Fairbanks, herself a former professional cook.

This week’s guest on In the Drink  is Jack Mason, Wine Director at Marta. Born and raised in College Station, Texas, Jack Mason began working in local restaurants at a young age and pursued a culinary degree at the Culinary Institute of America in Hyde Park, New York. Midway through his studies, while fulfilling a wine education requirement, Jack’s interest was sparked and he decided to continue his education with a degree in Hospitality Management at the Cornell School of Hotel Administration. There, he met Greg Harrington of Gramercy Cellars, who would become a mentor to him as he became a Teaching Assistant in a wine course and spent summers furthering his education by working in wine shops and restaurants back home. Upon graduating and returning to Texas, Jack spent over two years working as a Sommelier at the Grand Award-winning Pappas Brothers Steakhouse in Houston before moving to New York City in 2013. Jack honed his knowledge and love of Italian wine as a Sommelier at several of Michael White’s Italian restaurants, including Ai Fiori and Marea. All the while, he studied for and passed the Advanced Exam of the Court of Master Sommeliers. In 2014, Jack joined the opening team of Marta as Wine Director, in which capacity he enjoys focusing on wines of southern Italy to complement Chef Nick Anderer’s Roman-influenced menu, and furthering the team’s beverage education. In 2015, Jack passed his final exam and was inducted into the Court of Master Sommeliers; Jack was also included in Forbes’s annual “30 Under 30” list of outstanding young professionals nationwide.

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.  

This week on The Main Course, listen in as host Alexes McLaughlin sits down with Executive Chef and Owner of All'onda in New York City. A modern Venetian inspired Italian restaurant with Japanese influences, Chris is a fine dining vet, having worked as head chef at Michael White's Ai Fiori and spending almost a decade in kitchens like Tabla, Eleven Madison Park and Moriomoto. Tune in for a wonderful chat! This program was brought to you by Fairway Market.

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