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3 episodes with boulud sud
3 episodes with boulud sud
Our guest is Emily Yuen who is the executive chef at Lingo https://www.lingobk.com/, a unique Japanese American restaurant in Brooklyn, New York.Emily has an impressive culinary background. She worked at top French restaurants in the world, including Le Gavroche in London, DB Bistro in Singapore and Boulud Sud in New York. She also studied Japanese cuisine at the legendary Shojin restaurant Kajitsu and served as the executive chef at Bessou in New York.At Lingo, with her global knowledge and experience, Emily offers original dishes, such as Hokkaido-style braised beef curry pie and Donabe hotpot with wild mushroom and koji butter.In this episode, we will discuss how Emily's culinary focus shifted from French to Japanese, the essence of Japanese cuisine that she wants to share with her guests, how she naturally merges French techniques and Japanese flavors, the importance of Japanese home cooking in her menu development and much, much more!!!
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.
Intro - hey Chefies, I'm Chef Jourdan-Cha'Taun and you are now tuned in to Chefish Chef Dayana Joseph, also known as "Chef Day", is a French and Italian fine dining trained Chef from Haiti. the Haitian-born chef moved to Florida when she was seven and then later to New York City at age 20. After working in luxury fashion for about a year, she found herself unfulfilled. Chef Day's career began working with the Dinex group, with Chef Daniel Boulud, where she worked at several of his restaurants including Restaurant Daniel, Bar Boulud, and Boulud Sud. She then worked at Spring Place at Spring Studios developing recipes for the restaurant and catering division. Soon after, Chef Day started her own supper club in NYC. Chef Day has also taught culinary classes and nutritional health to Elementary, and Middle school aged children in Brooklyn. Today Chef Day is currently the Executive Chef The Thompson Hotel Buckhead/Atlanta, Ga. Welcome Chef DAY to Chefish Who - We know we gave a brief intro but tell us what it was like growing up. How was it moving from Haiti to Florida ? What made you take the leap of faith and move to NYC? Starter Why - Just to give our listeners a Taste, what was it like working in the Dinex group restaurants ? Main Coarse When - When did you fall in love with food? Talk about the moment you knew this was it. When was the turning point in your career? When did you decide to take the step and start your supper clubs in NYC ? For our Chefies who may not be familiar, tell us what that is ( supper club) What were some things that went into you deciding the perfect menu and theme for these events ? -As an exceutive Chef do you face any challenges with being in a male dominated space? How did you build your confidence when demanding for more ( this can be money, percentages, etc) Recipe for success Leave listeners with some tips, affirmations, and do's/ don'ts on their journey - for anyone like you finding their way in food. Palate Cleanser: After a long day of work. What are you making to eat? When you cooking, what are you listening to? Dessert Tell us about the Momma Project- will you be doing that or any other initiatives anytime soon? Outro Tell us about any other projects you have coming and Where can our chefies can find you, Follow Chefish Podcast @ChefishPodcast
It's been nearly 2 years since Travis Swikard opened his smash success Callie in his hometown of San Diego, California. Prior to returning to his native state, he spent several years in New York City, several of them as chef of Daniel Boulud's Boulud Sud. Andrew and Travis have been pals for some time, so when he was in NYC in December, Travis paid a visit to Andrew's Brooklyn home to talk about what he's learned as a relatively new restaurant owner, finding his own style after years in the world of fine dining, and his advice to young cooks and aspiring chefs. Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.
Do you cook At Home? What do you cook at home? How do you cook at home? Why do you cook at home? These are the questions Chef Gavin Kaysen gets asked. Chef Kaysen is the recipient of 2x James Beard Awards. He was named the Rising Star Chef of the Year 2008 and Best Chef in the Midwest 2018. He is the executive Culinary Producer for the reboot of Iron Chef on Netflix and the owner of Spoon and Stable & Demi - two award winning restaurants in Minneapolis; as well as Bellecour Bakery, Mara and Soca Cafe. For this episode Fran Racioppi sat down with Chef in one of the most iconic, and delicious, restaurants in NYC; Boulud Sud; owned and operated by legendary Chef Daniel Boulud. Chef Kaysen and Fran answered these questions in a conversation about his new book At Home. Chef talks about creating majestic moments in hospitality and in business; why we need recipes that are simple, yet authentic; why it's important not to talk down to home chefs; and what essentials make an impact on your daily meals - or holiday feasts. Pick up a copy of At Home and learn more about Chef Kaysen at gavinkaysen.com and on social media @gavinkaysen. Special thanks to Chef Daniel Boulud and the entire Boulud Sud staff for hosting Chef Kaysen and our Jedburgh Team. Read the full episode transcription here and learn more on The Jedburgh Podcast Website. Subscribe to us and follow @jedburghpodcast on all social media. Highlights:-0:00 Welcome to Boulud Sud-6:39 Why do you cook at home?-10:23 Mistakes in the kitchen-11:25 From Subway to a chef-14:50 What do you cook at home: selecting the recipes for At Home-21:19 How do you cook at home: the essentials-28:08 Majestic Moments, Clean Slates, First & Last Impressions-33:34 Why do you cook at home?-36:20 Gavin's Commandments for Shopping Lightning Round-45:59 Three Foundations to SuccessQuotes: -”I realized seven ingredients is what brought everyone together at a table.” (7:05)-”Food's food. It's to bring people together. If we burn something, throw it away and do it again.” (10:29)-”This business is not a business where you're gonna work 30 or 40 hours a week and you're gonna have nights and weekends off.” (14:03)-”I genuinely want people to use this book. I want to see it dirty. I want to see the pages ripped open.” (16:01)-”Why should I trust you, or anybody, with a $50 piece of steak if you can't take care of arugula salad.” (27:26)-”If we tell you what the menu is ahead of time you will judge it prior to getting there and you will already create an expectation of what you will like and what you will dislike before you even see the food.” (30:19)-”When anybody critiques what you're doing it feels very personal.” (32:35)Chef Kaysen's Three Daily Foundations to Success:-Create a routine-Keep an open and curious mind-Spend some time in natureThis episode is brought to you by Jersey Mike's, Compass Workforce Solutions, 18A Fitness, and Analytix Solutions
Born and raised in the Bronx, Pastry Chef Shaun Velez graduated from the French Culinary Institute, now known as the Institute of Culinary Education, in 2008. Following his studies, he established his career in the award-winning kitchens of Chef Daniel Boulud, where he worked closely with his mentor and James Beard Award winning pastry chef Ghaya Oliveira at both Boulud Sud and Restaurant DANIEL. Before making his way back to New York, Shaun spent some time in Boston as the Executive Pastry Chef at Deuxave, chef-owner Chris Coombs's contemporary French restaurant. There, he brought new skills, flavors and concepts to the restaurant's pastry program and Boston's overall dessert scene. In 2018, Shaun returned to the Daniel Boulud family, this time as the Executive Pastry Chef at Café Boulud. Two years later, Chef Daniel tapped Shaun for the Executive Pastry Chef position at his acclaimed restaurant DANIEL. As Pastry Chef at DANIEL, Shaun continues to hone his craft by employing innovative techniques to transform classic desserts into modern creations, working on stunning constructions with the very best ingredients he can find. In this episode we discuss: How Shaun first became interested in the culinary world His experience of attending culinary school, and the opportunities it provided Shaun's first experience working at in one of Chef Daniel Boulud's restaurants His first Executive Pastry Chef position at Deuxave in Boston How he landed his dream job at Restaurant DANIEL His signature style and some of the desserts on his current menu What direction he thinks modern pastry in the U.S. will go His views on work-life balance And much more! Episode Sponsored by ASR Group Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.
Poet turned sommelier turned poet, Amanda Smeltz left Pennsylvania to study at Marquette in Milwaukee. She stayed in Milwaukee, one of the world's great food and wine capitols to learn hospitality before returning to New York. A longtime Brooklynite, Amanda worked at groundbreaking Roberta's in Bushwick, Daniel Boulud's Bar Boulud and Boulud Sud, and eventually Estela and Café Altro Paradiso with Iggy Mattos. Amanda is a published writer and poet and just packed everything in, we'll explain.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.
On today's episode of All in the Industry®, host Shari Bayer's guest is Daniel Boulud, chef and owner of several award-winning restaurants, and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that Daniel has truly mastered the dining scene, and is today considered one of America’s leading culinary authorities. Over the last two decades, Daniel has evolved from a chef to a chef-restaurateur with The Dinex Group, bringing his artistry to NYC restaurants, including his flagship DANIEL, a 2-Michelin Star, Relais & Châteaux member; plus, one-Michelin stat Café Boulud, Bar Boulud, Boulud Sud, db Bistro Moderne, and Épicerie Boulud. Outside of New York, his seasonal French-American cooking can be found worldwide from London to Toronto, Montreal and Singapore. Daniel is the recipient of multiple James Beard Foundation awards including “Outstanding Restaurateur,” “Best Chef of New York City” and “Outstanding Chef of the Year.” He is also a top-selling cookbook author and television personality, Co-President of Citymeals on Wheels, and Chairman of Ment’or BKB Foundation. Today's show features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Chez L'Ami Jean in Paris, France. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Image courtesy of Thomas Schauer. All in the Industry is powered by Simplecast.
When Maiko Kyogoku decided to open Bessou, a ridiculously satisfying Japanese comfort-food restaurant in Manhattan’s Noho neighborhood, her former Boulud Sud co-worker Emily Yuen asked if she might need an executive chef. The rest is (delicious) work-wife history, and we’re getting into all of it—from their mutual excitement over ingredients to their extreme-fitness bonding sessions—on this week’s ep. P.S. You can now get Claire and Erica’s book Work Wife: The Power of Female Friendship to Drive Successful Businesses in your hands. Trust us, it’s a real page-turner!
Christine Collado got a quick start in fine wine and dining at Dinex Group's Bar Boulud, Boulud Sud, and flagship Daniel before moving to Wine Director at Brooklyn Fare and it's three-star Michelin tasting menu. She recently left to open Parcelle Wine Store, a curated wine shop near Hudson Yards in NYC. Photo Courtesy of Christine Collado The Grape Nation is powered by Simplecast.
Chef Emily Yuen has worked at Boulud Sud, DB Bistro in Singapore and at La Gavroche in London and Vue de Monde in Australia. Bessou—which means holiday home in Japanese—opened its doors in New York City's NoHo neighborhood in August 2016 and features modern Japanese dishes. The daughter of a chef and immigrant, we discuss working in the Daniel Boulud empire, her favorite flavors to work with and redefining expectations of what Japanese food can be. The Line is powered by Simplecast.
This week’s episode is dedicated to the women who are shaking up the world of food and drink—both abroad and at home. We're joined by Anna McGorman, the executive pastry chef of Boulud Sud in Manhattan; Ivy Mix, owner of Latin cocktail bar Leyenda in Brooklyn, and co-founder of Speed Rack, an international all-female bartending competition and breast cancer charity; and food writer and cooking teacher Devra Ferst. Learn more about your ad choices. Visit megaphone.fm/adchoices
Amanda Smeltz worked wine at April Bloomfield's John Dory and the Breslin, spent over 4 years building the wine program at Roberta's Pizza in Bushwick, and is now the Head Sommelier at Bar Boulud and Boulud Sud. We talk to Amanda about restaurant wine lists, under appreciated wine regions and styles, and what to drink now.
Daniel Boulud is one of the world's most revered chefs and owner of several award winning restaurants in the USA, London, Canada and Singapore. His 7 restaurants in New York City include: flagship DANIEL, a Michelin starred Relais & Chateaux member, Michelin star Cafe Boulud, Bar Boulud, db bistro moderne, DBGB Kitchen & Bar, Boulud Sud and Epicerie Boulud, as well as Feast & Fêtes Catering. He's recipient of the French government's Chevalier de la Légion d'Honneur and author of 9 cookbooks.This show is broadcast live on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).
This week on In the Drink, host Joe Campanale sits down with Jerusha Frost, New York Sommelier. Recommending wine to New York diners for almost 8 years now, her love for wine was discovered while living on a vineyard in Austria and was then fostered at Wallsé by Aldo Sohm. After working for him there and Le Bernardin, she had a brief stint at the then newly-opened RN74 in San Francisco, returning to NYC to open The Lion in the West Village. From there, she moved uptown, to work with Michael Madrigale at Bar Boulud and Boulud Sud. Currently, she is working with Chef Didier Elena and a roster of the world’s best chefs at Chefs Club by Food & Wine, where she has curated a list of fine and delicious wines from around the world. Jerusha holds an Advanced Sommelier Certificate from the Court of Master Sommeliers, a Diploma of Wine & Spirits from the WSET (Wine & Spirits Education Trust) and a B.A. from Macalester College. Tune in for a great show! This program was brought to you by Michter’s. “I’ve really learned how a wine that you wouldn’t necessarily gravitate to can be something you would love based on what you’re eating. It can make the food better!” [4:48] “Work with someone who has tasted so much more than you and knows more than you and can teach you. There’s so much to learn and I still have so much to learn.” [13:39] —Jerusha Frost on In the Drink
Have you seen “BTG” scrolling through your social media feed and wondered WTH “BTG Mags” means? By-the-Glass Magnums of course. Michael Madrigale, head sommelier of New York City’s Bar Boulud an Boulud Sud, created Gotham’s first “Big Bottles” program, giving wine lovers the rare opportunity to drink large format bottles poured by the glass. @mikemadrigale joins Tech Bites in-studio to talk about how he uses social media, like Twitter and Instagram, to build a following of BTG drinkers. This program was brought to you by The International Culinary Center. “Its value [Instagram] is that its more personal…you are really showing who you are, it connects you more.” [20:00] “I would place a bottle on a table…I really wanted to just get that NY feel in my pictures.” [22:00] — Michael Madrigale on Tech Bites
Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk with Michael Colameco, host Mike Colameco is celebrating perhaps the most beautiful day of the year here in Brooklyn with French wine enthusiasts! We kick off the show with guest Michael Madrigale, Head Sommelier of Bar Boulud, Épicerie Boulud and Boulud Sud. Finding a pull toward the wine cellar, eager to learn more about the vintages he was pouring, Michael shares his journey from being young, just out of college, and living in Europe to how he made his fondness for wine into an amazing career. Mike gets the guest’s opinions on various French wines and much more! After the break, Mike welcomes Arnaud Tronche, Sommelier at Racines NY. While the establishment doesn’t consider itself a wine bar, the wine is seemingly a main event within the “neo-bistro” restaurant. Arnaud describes the evolution of Racines NY as well as his thoughts on putting together the impressive wine list, plus even more with an in-studio tasting. “I think the best thing, for me, about wine is to taste wine and get to know wine – it’s the only thing!” “If you have a passion for wine, go to the source.” —Michael Madrigale on Food Talk “Just because it’s organic doesn’t mean that the wine is good, there are so many [bad] organic wines.” —Arnaud Tronche on Food Talk
This week on In the Drink, Joe Campanale is joined by Michelle Biscieglia, Wine Director at Blue Hill New York. Like many sommeliers before her, Michelle was steered towards the world of wine by a glass of old, red Burgundy. While growing up just outside of Atlantic City, wine was not a part of her daily culture. Moving to NYC, working as a waiter at Pastis and participating in the “Reserve Wine” staff trainings changed all of that. Her career focus shifted, and Michelle began working as an intern in order to learn how to taste and appreciate wine. From there, she gained valuable “hands-on” experience in the vineyards, spending two sequential harvest seasons (2009 & 2010) in Burgundy. Upon her return to New York, she worked as a sommelier at Bar Boulud and Boulud Sud. In the summer of 2012, Michelle traveled to Piedmont to work in the vineyards of Barolo. Michelle joined Blue Hill in January 2013, bringing her love and passion of wine to the West Village. This program was brought to you by Visit Napa Valley
Why does one become a sommelier? What is take to be a great sommelier? Find out on this week’s episode of In The Drink, as host Joe Campanale is joined by Michael Madrigale, Head Sommelier at Bar Boulud & Boulud Sud. Michael tells the story of how he ended up in the world of wine and how he’s developed his palate and knowledge base over the years. Hear him wax poetic on Beaujolais, Greek wines, blind tasting techniques and front of house service as he gives listeners an inside look at the life of a sommelier. This show was sponsored by Fairway Market. “When you want a red wine that’s fresh, aromatic, delicious and easy to drink you want Burgundy – but it’s priced out of our price range now. So you go for the next best thing – [Beaujolais] – the wine version of methadone.” [5:28] “The only way to taste all the great wines if you’re not a billionaire is to become a sommelier.” [13:50] –Michael Madrigale, Head Sommelier at Bar Boulud & Boulud Sud
Michael Madrigale was the Chef Sommelier of Manhattan restaurants Boulud Sud and Bar Boulud at the time of this interview. Michael shares stories from his trip to Alsace in France, and describes how he fell in love with Riesling. He shares his thoughts on what defines minerality, how someone might get started with Riesling, and what he appreciates about drinking wine with friends. Michael also discusses what he learned from his family while sitting down at the family kitchen table. And he touches on his use of social media in the wine world. Wines tasted in this episode: 2010 Domaine Weinbach Riesling, Alsace 2009 Jean-Michel et Laurent Pillot Mercurey, Burgundy
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