Podcasts about Cakebread Cellars

The Marathon – Winemakers, Industry Leaders & The Reason for the Season, Steve Gross In our final dispatch from the 2025 DTC Wine Symposium, we sat down with industry leaders, keynote speakers, and winemakers from across the country to explore the biggest conversations happening in the wine world. The highlight, as always, was Steve Gross from the Wine Institute, the foremost expert on wine shipping regulations. If you're a winemaker who relies on direct-to-consumer sales or a wine lover who enjoys having bottles shipped straight to your door, you have Steve to thank—and y'all better go to Free the Grapes and sign up now! This episode is packed with countless insights, deep discussions, and incredible guests. Dust off a bottle (or two), settle in, and get ready—this one is an epic. The Guest Rundown: Rishad Tobaccowala – AI expert, futurist, thought leader, and author focusing on marketing and the future of work—now a bona fide friend of the pod. Substack Website LinkedIn Instagram Book: Rethinking Work Susan Kostrzewa – Acclaimed wine writer and editor with extensive industry experience. Website LinkedIn Instagram Jason Haas – Our longtime inspiration and friend. Partner and General Manager of Tablas Creek Vineyard, advocate for organic farming. Website Instagram Blog Steve Gross – The great and powerful Vice President of State Relations at the Wine Institute, focusing on industry policies. Website Jessah Diaz – Director of Direct-to-Consumer Sales at Cakebread Cellars. Website Instagram Susan DeMatei – Founder of WineGlass Marketing, specializing in digital and DTC wine sales. Website Instagram Kasey Helt – Director of Hospitality at Center of Effort Wines. Website Instagram Anne Zwink – Winemaker at Soldier Creek Winery in Iowa. She heard last year's show and came to the conference this year. It's working! Website Instagram Anne Robie – Writer, speaker, and leadership expert focusing on workplace culture. Website Stephanie Wycoff – General Manager of Gary Farrell Winery in Sonoma. Website Instagram An essential listen for winemakers, industry insiders, and anyone passionate about the future of direct-to-consumer wine sales.

For over 50 years Cakebread Cellars has been making premium Napa Valley wines.  For the first time, they are expanding their expertise to San Luis Obispo Coast and Paso Robles to produce a new wine called Bezel.  While the popularity and iconic brand of Cakebread Cellars will attract new buyers and consumers, the wine's high quality will have them coming back to buy again.  Bezel is focusing on the four most popular varietals in the US, and maintaining their very high standards for quality, green farming and great marketing. Nick Poletto is the Vice President of Education at Kobrand Corporation. Kobrand has been importing fine wine into the US since 1944. Kobrand is a family owned importer with quality wine as its main focus. Nick Poletto travels around the US teaching sales teams about wine and the many different producing regions. Nick has visited all of these properties around the globe and brings you the most complete information with the most important sales tips. For more information, visit our website at https://www.kobrandwineandspirits.com  Follow us on Instagram https://www.instagram.com/kobrandwines  For more wine education visit https://wine365.com  or view Nick's Wine Journal https://www.youtube.com/@nickyvino1  Good selling!

This episode features a follow-up conversation with Kieran Robinson of R Five Wines, a winemaker who now splits his time between his tasting room in the suburbs of Philadelphia and the vineyards of Sonoma County. We first spoke with Kieran and his wife, Kristie, back in November of 2020 for episode 8 of season 3 as they were dreaming up their new tasting room in Downingtown, PA. Kieran's story started in the Finger Lakes while attending Ithaca College, and upon returning to his hometown of Downingtown, Kieran had the opportunity to experience the challenges of making wine in a non-traditional wine region - the Philadelphia countryside. Kieran later moved to the Northern Rhone region of France to work for winemaker PIerre Gaillard, which gave Kieran an appreciation for French viticulture and winemaking philosophies. Kieran later moved to Napa Valley to expand his winemaking knowledge at Cakebread Cellars and then at Paul Hobbs Winery and Crossbarn Cellars as an enologist. In 2009, Kieran started his own label - Kieran Robinson Wines - with a focus on Syrah and Viognier. While he was the winemaker at Jericho Canyon Vineyard, Kieran also worked alongside famed winemakers Aaron Pott and Michel Rolland. Interested in a new challenge and a bi-coastal life, Kieran and his wife started R Five Wines in 2018. R Five Wines allowed Kieran to expand his winemaking portfolio to other Rhone varietals, such as Grenache, Roussanne, Marsanne, Grenache Gris, and Mourvèdre, Kieran still makes all his wine in Sonoma but the R Five Wines tasting room is in his hometown near Philadelphia, PA. We talk about how this bicoastal business model is allowing Kieran to bring his love of CA wines to PA. Recorded October 14, 2024 --- Support this podcast: https://podcasters.spotify.com/pod/show/acorkintheroad/support

Kieran Robinson started his journey in the finger lakes of Upstate New York. He took the opportunity to move to France and work for Pierre Gaillard, cementing his passion for Rhone varietals. Kieran returned to the US and took positions at Cakebread Cellars, Paul Hobbs and Jericho Canyon. He then decided to go out on his own, founding R Five Wines, specializing in Grenache, Syrah and Viognier. Now Kieran and his wife Kristie have opened up a tasting room and wine bar in his hometown Downingtown Pennsylvania, serving California wines with a “Philly” vibe. We tasted through the 2021 wines and they are amazing, truly set apart by their 100% stem inclusion. Available on their website. [Ep331] Rfivewines.com @Kieran_Robinson_Wines

Mike Shirinian and Dave Fansler are taking up your favorite little space near the bar, but that's ok because they're talking Wines & BBQ.   On the plate: Pismo's very own Chef Michael Vernon serves up an amazing Miso Marinated Chilean Seabass topped with a Mango Salsa over some chard broccolini with cilantro rice, drizzled with some delicious Ponzu sauce. The meal is paired with a bottle of Sauvignon Blanc North Coast from Cakebread Cellars.   The team talks day trips to Napa, barrels of wine, Teenage Whiskies, French Oak, weather for dining, searching for better wood, flavor profiles and our BBQ favorites.   Please Like, Comment and Follow 'The Restaurateurs' on all platforms:    The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts.  ---  The Restaurateurs Website   ---  Everything KMJ   KMJNOW App | Podcasts | Facebook | Twitter/X | Instagram     See omnystudio.com/listener for privacy information.

Nick Walters left his job in Finance in 2020 and moved to Napa, California where he spent time at Cakebread Cellars and Chappellet Winery. In 2021 he joined the team at Eleven Madison Park, a 3-Michelin Star restaurant in NYC, frequently named one of the top restaurants in the world. Now a Sommelier there, he helps to oversee one of the most awarded wine and beverage programs in the world.See omnystudio.com/listener for privacy information.

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Cakes are in the midst of a makeover and Lucie Franc de Ferriere of From Lucie is one of the cake artists leading the charge. Her creations are topped with buttercream, festooned with flowers and herbs, and have a charming handmade quality to them. She just opened her first bakery, a tiny spot in the East Village, where she and her team make layer cakes, sheet cakes, brownies, cookies, and other confections, as well as custom cakes. Lucie joins host Kerry Diamond to talk about her cakes, her career pivot, and her fascinating family (her British grandmother was arrested for being part of the French resistance when she was a teenager and she later went to Le Cordon Bleu; she's 99!). Thank you to Kerrygold, Whole Foods Market, San Pellegrino, Cakebread Cellars, and Bouvet Ladubay for supporting our 10th annual Cherry Bombe Jubilee conference. Join the waiting list here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. Want to build your professional network? Sign up for your Cherry Bombe magazine annual subscription here and membership here. More on Lucie: Instagram, From Lucie, website

Actor and storyteller Yin Chang and restaurateur Moonlynn Tsai met over a meal, fell in love at Burning Man (yes, they share that story), and put their personal lives on hold to care for elders in New York's Chinatown with nutritious, culturally appropriate meals. At the start of the pandemic, the two realized the elder community needed help, so they stepped forward, bringing their friends and colleagues along in support of the cause and creating Heart of Dinner in the process. The violence directed toward the AAPI community over the past few years has only intensified their desire to make a difference. Yin and Moonlyn stopped by Radio Cherry Bombe to share their story with host Kerry Diamond. Learn about the work Heart of Dinner is doing today and what you can do to help. If you'd like to donate or volunteer, visit here! Thank you to Kerrygold, makers of Irish grass-fed butter and cheese, for supporting this episode. To learn more and find a store near you, visit kerrygoldusa.com. And thank you to Kobrand Fine Wine & Spirits, distributor of Bouvet Ladubay and Cakebread Cellars. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Heart of Dinner: Instagram, Website, VolunteerMore on Moonlynn: InstagramMore on Yin: Instagram, 88 Cups of Tea

When you're short-staffed, it's easy to want to hire the first applicant. But holding out for the right candidate pays off—not just in quality of work, but in the contribution to your culture. Employees are your best brand ambassadors; they spread the mission and values, and they play a role in creating a great place to work. Join the celebrated winery Cakebread Cellars in this episode to learn about developing workplace culture, hiring practices, and implementing team values in business. Cakebread Cellars Ali Schwartz Meserole Sound

When you're short-staffed, it's easy to want to hire the first applicant. But holding out for the right candidate pays off—not just in quality of work, but in the contribution to your culture. Employees are your best brand ambassadors; they spread the mission and values, and they play a role in creating a great place to work. Join the celebrated winery Cakebread Cellars in this episode to learn about developing workplace culture, hiring practices, and implementing team values in business.

On April 29th Napa Valley lost one of its most famous vintners when Jack Cakebread, Founder of Cakebread Cellars passed away at the age of 92.  Jack's incredible story of becoming a vintner is as famous as the wines that bear his last name.   Jack Cakebread, born in 1929, grew up working on his family's ranch purchased in Contra Costa County    where they grew almonds, walnuts, and stone fruits.  He also worked in his father's auto repair garage in Oakland, CA while studying photography with world famous landscape photographer, Ansel Adams.  It was a specific photography trip to Napa Valley in 1972 that changed Jack Cakebread's life and Napa Valley forever.  He was hired by author Nathan Croman to take pictures for a book he was writing called A Treasury of American Wines.  During that trip, Jack decided to visit a friend of his who happened to own a 22-acre ranch and vineyard in Rutherford.  Before leaving his visit, Jack told his friend that he was interested in buying the ranch and made his friend an offer.   Later that day, Jack heard from his friend that he had accepted Jacks offer for the ranch.  Jack had purchased the 22-acre ranch and vineyard for $2500.  The rest is history!  At first, Jack and Dolores Cakebread and their sons Bruce and Dennis balanced responsibilities at the winery and the car repair business in Oakland that Jack had become a partner in.  In 1973 they produced their first vintage, 157 cases of Chardonnay with fruit they had purchased from another winery.   The Rich, Fruit Centered, style Chardonnay is now the wine most synonymous with Cakebread Cellars.  This style of chardonnay has influenced many of the modern chardonnays.   According to other Napa Vintners, Jack and Dolores Cakebread's impact on Napa Valley is something that will live on forever.  Jack would serve as President of the Napa Valley Vintners association and as President of the Winegrowers of Napa County.  Famous Napa Vintner Warren Winiarski says that the Cakebreads should be remembered for what they did to elevate the food and wine in the Napa Valley.  Jack Cakebread would eventually turn Cakebread Cellars over to the capable hands of his sons Bruce and Dennis.  Bruce Cakebread is now the President and COO while Dennis Cakebread is the acting Chairman of the Board of directors.  Cakebread Cellars now owns 13 vineyards representing nearly 560 acres and besides Chardonnay, they make award winning Cabernet Sauvignon, Zinfandel, Sauvignon Blanc, and Pinot Noir.  Friend and family of Jack Cakebread describe him as a man with a wonderful personality and a great sense of humor.  He will be greatly missed.  If you want to pay respects to Jack Cakebread, the family suggests you make a donation to Collabria Care of Napa.  You can find them at give.providence.org/collabricare.  

Just in time for winter, we chose a romance novel that feels like a warm and cozy hug. “A Season for Second Chances” isn't your typical holiday love story—it emphasizes the importance of betting on yourself. Over a glass of Cakebread Cellars Merlot, we discuss the idea of leaving behind what no longer serves you, taking chances on yourself, the importance of female friendship, toxic male manipulation, and more.

Ridge and Cakebread Cellars have joined the International Wineries for Climate Action initiative. Fans of Franzia boxed wine can show their devotion in a truly big way: dressing up like the product for Halloween. Rapper Cardi B to launch vodka-infused whipped cream. Howl-O-Ween & WildLights return at Living Desert Zoo, Palm Desert. Direct flights to Sacramento now available at Palm Springs International Airport. California has new laws that will allow wineries more flexibility in marketing, philanthropy.

About the Podcast The Stevens Group has been presenting the PR Masters Series Podcast for almost two years now.  This series is part of the ongoing partnership between The Stevens Group and CommPRO to bring to PR, digital/interactive and marketing communications agencies the wisdom of those who have reached the top of the PR profession.  Today's special guest is Mathew Evins, Chairman and Co-Founder of EVINS Communications     About Our Guest Mathew Evins is the Chairman and Co-Founder of EVINS Communications, an award-winning brand marketing communications and public relations firm specializing in the premium, prestige and luxury sectors.  The Agency encompasses four practice areas; Brand Essence & Content Curation; Digital & Social Insights & Implementation; Food, Spirits & Wine; Lifestyle; and Travel & Hospitality.  EVINS Communications has an established reputation for providing consummate business strategic counsel, as well as for transforming brand potential into brand performance.  The Agency utilizes business, market and digital analytics and insights to create strategies and programs that engender exponential brand benefit and quantifiable business value.  Well known for its exceptional creativity, strategies and tactics, the Agency utilizes compelling brand activations, immersive content and experiential programming, event embedding and brand placement, media and influencer engagement, thought leadership and authority positioning, strategic brand collaborations and partnerships, to catalyze and enhance brand resonance, brand engagement and brand advocacy.  EVINS Communications provides clients with a demonstrable and exponential return on investment and builds enduring client partnerships, with an average tenure of more than eight years and several in excess of two decades.  Since its founding in 1987, EVINS has played an invaluable role in the development and growth of such icons, innovators and pioneers as American Express Centurion and Platinum, Barney's New York, Bergdorf Goodman, Bomber Ski, Cakebread Cellars, Chaumet, Colgin Cellars, CORE Club, Courvoisier Cognac, Departures Magazine, Duxiana, Ebel Watches, Exclusive Resorts, Glaceau Vitamin Water, Half Moon Resort, Hotels & Resorts of Halekulani, Inspirato, Jet Linx Aviation, Leica Camera, Louis Jadot Wines, Maker's Mark Bourbon, Marquis Jet, Neiman Marcus, Ocean Reef Club, Park Hyatt, National Limousine Association, Preferred Hotels & Resorts, Rosewood Hotel & Resorts, SmartWater, South Sea Pearl Consortium, Swarovski, Tequila Avion, The Knickerbocker Hotel, The Lanesborough, The Lowell, Tourneau, Trinchero Family Estates, Uniworld Boutique River Cruise Collection, Valentino, Vera Wang and Wheels Up, amongst many others. Prior to founding EVINS Communications, Mr. Evins previously served as CEO of Pain Therapeutics Corporation, a healthcare services and technology innovator, beforehand as President of Cardiff Consultants, a business and financial strategic consultancy and formerly as Vice President of Vector Petroleum Corporation, an oil and gas exploration business.  While an undergraduate at the University of Pennsylvania, from which he received a B.A. degree, Mr. Evins created and co-published “The Talisman Report,” which became the world's leading investment advisory newsletter for the three years of its publication.  While attending the University of Pennsylvania, and for more than six years beforehand, Mr. Evins served on the staff of Cornell Medical Center, initially as a Surgical Research Associate in the Cardiovascular Research Laboratory and, subsequently, as Associate Director of the Rogosin Organ Retrieval & Preservation Laboratory.  Mr. Evins is one of the most respected authorities and thought leaders in luxury and luxury hospitality, has lectured at the Cornell Hotel School and NYU's Graduate School of Business, and has authored numerous articles on luxury and lu...

About the Podcast The Stevens Group has been presenting the PR Masters Series Podcast for almost two years now.  This series is part of the ongoing partnership between The Stevens Group and CommPRO to bring to PR, digital/interactive and marketing communications agencies the wisdom of those who have reached the top of the PR profession.  Today's special guest is Mathew Evins, Chairman and Co-Founder of EVINS Communications     About Our Guest Mathew Evins is the Chairman and Co-Founder of EVINS Communications, an award-winning brand marketing communications and public relations firm specializing in the premium, prestige and luxury sectors.  The Agency encompasses four practice areas; Brand Essence & Content Curation; Digital & Social Insights & Implementation; Food, Spirits & Wine; Lifestyle; and Travel & Hospitality.  EVINS Communications has an established reputation for providing consummate business strategic counsel, as well as for transforming brand potential into brand performance.  The Agency utilizes business, market and digital analytics and insights to create strategies and programs that engender exponential brand benefit and quantifiable business value.  Well known for its exceptional creativity, strategies and tactics, the Agency utilizes compelling brand activations, immersive content and experiential programming, event embedding and brand placement, media and influencer engagement, thought leadership and authority positioning, strategic brand collaborations and partnerships, to catalyze and enhance brand resonance, brand engagement and brand advocacy.  EVINS Communications provides clients with a demonstrable and exponential return on investment and builds enduring client partnerships, with an average tenure of more than eight years and several in excess of two decades.  Since its founding in 1987, EVINS has played an invaluable role in the development and growth of such icons, innovators and pioneers as American Express Centurion and Platinum, Barney's New York, Bergdorf Goodman, Bomber Ski, Cakebread Cellars, Chaumet, Colgin Cellars, CORE Club, Courvoisier Cognac, Departures Magazine, Duxiana, Ebel Watches, Exclusive Resorts, Glaceau Vitamin Water, Half Moon Resort, Hotels & Resorts of Halekulani, Inspirato, Jet Linx Aviation, Leica Camera, Louis Jadot Wines, Maker's Mark Bourbon, Marquis Jet, Neiman Marcus, Ocean Reef Club, Park Hyatt, National Limousine Association, Preferred Hotels & Resorts, Rosewood Hotel & Resorts, SmartWater, South Sea Pearl Consortium, Swarovski, Tequila Avion, The Knickerbocker Hotel, The Lanesborough, The Lowell, Tourneau, Trinchero Family Estates, Uniworld Boutique River Cruise Collection, Valentino, Vera Wang and Wheels Up, amongst many others. Prior to founding EVINS Communications, Mr. Evins previously served as CEO of Pain Therapeutics Corporation, a healthcare services and technology innovator, beforehand as President of Cardiff Consultants, a business and financial strategic consultancy and formerly as Vice President of Vector Petroleum Corporation, an oil and gas exploration business.  While an undergraduate at the University of Pennsylvania, from which he received a B.A. degree, Mr. Evins created and co-published “The Talisman Report,” which became the world's leading investment advisory newsletter for the three years of its publication.  While attending the University of Pennsylvania, and for more than six years beforehand, Mr. Evins served on the staff of Cornell Medical Center, initially as a Surgical Research Associate in the Cardiovascular Research Laboratory and, subsequently, as Associate Director of the Rogosin Organ Retrieval & Preservation Laboratory.  Mr. Evins is one of the most respected authorities and thought leaders in luxury and luxury hospitality, has lectured at the Cornell Hotel School and NYU's Graduate School of Business, and has authored numerous articles on luxury and luxury hospitality.  Mr.

Few people knew the world of Anthony Bourdain as well as writer Laurie Woolever. As his longtime assistant (or lieutenant, as he called her), Laurie was enmeshed in the details of his life and work. When the beloved chef and journalist died in 2018, Laurie lost a boss, a friend, and a trusted collaborator. As she grieved with the rest of the world, Laurie set about finishing a project she and Anthony had just barely kicked off, a book called "World Travel" that would share inside details on the places he had loved and visited over the years. Laurie joins host Kerry Diamond to talk about her life, "World Travel," and of course, Anthony Bourdain. Today's show is presented by Cakebread Cellars and Homemade, the podcast from the publishers of Allrecipes. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter at https://cherrybombe.com/newsletter-signup.

Cakebread Cellars: https://www.cakebread.com/Wilson Winery: https://www.wilsonwinery.com/Cutwater Canned Cocktail Margarita: https://cutwaterspirits.com/canned-cocktails/tequila-lime-margarita/Rita from Groundhog Day's Drink of Choice:http://madtini.com/to-the-groundhog-day-oh-yes-and-world-peace/Grilled Cheese Sandwich with Red Wine: https://www.elitedaily.com/envision/food/red-wine-grilled-cheese/1689406  

On this episode of EOD Drinks, we're talking with Cakebread co-owner Bruce Cakebread and the winery's winemaker, Stephanie Jacobs. We are going to chat with the two of them about how Cakebread promotes sustainability in the vineyard, the importance of the family's legacy to the brand, how Cakebread makes wines specifically for food pairings, and how the brand is also embracing technological innovations when it comes to making its wines. Finally, we're going to discuss the surprising role, worms. Yes, worms! Those creepy, crawly critters play in the vineyard. See acast.com/privacy for privacy and opt-out information.

In this volume of "Shot Glass Diaries," Ian recalls the first leg of his Californian honeymoon with his late wife, Amy, as they spent four days in San Francisco California. After telling the hilarious story of how he almost didn't make it on the plane, Ian talks about flying on Virgin Airlines and staying at the famous Fairmont before checking out some of the infamous tourist attractions from the bay: Fisherman's Wharf, The Arcade Museum, The Golden Gate Bridge, Alcatraz Island, and more including spending a day in Napa Valley where he and his bride enjoyed touring Cakebread Cellars winery on their 50th anniversary, a couple's massage (a first for him), and more.Follow this podcast on social media @IanStrongWords or email at StrongWordsPodcast@gmail.com. Send in your stories and recommendations for Ian's next visit!

Italian Wine Podcast Episode 465: Monty gets a word with Gus Zhu MW Gus entered the wine world as a wine educator under the guidance of Fongyee Walker MW and Edward Ragg MW, the founders of Dragon Phoenix Wine Consulting. In 2017, he graduated with the Master of Science degree in Viticulture and Enology from UC Davis. During his time at UC Davis, he also gained winemaking experience as a cellar hand at Napa’s Cakebread Cellars, as well as hospitality and direct-to-consumer sales experience at Napa’s Hall winery. https://guszhu.com/

A recognized expert in preparing for IPOs, Steve Cakebread led the financial teams that took Yext, Pandora, and Salesforce to successful initial public offerings (IPOs). He serves on the board of Bill.com, which went public in December 2019, and sat on the boards of SolarWinds, and Ehealth, as they made their initial public offerings. Earlier in his career, Steve served as CFO for Autodesk, vice president of finance for Silicon Graphic (now SGI), an director of finance for Hewlett-Packard. Steve earned his bachelor's degree in business from the University of California, Berkeley, and his MBA with a focus on international finance from Indiana University Kelley School of Business. What you'll learn about in this episode: What Steve learned from working in his parents' auto garage and then later in college in their winery What similarities Steve sees in the highly regarded Cakebread Cellars and IPO's What made Steve walk away from his career in established companies to join a startup What gave Steve the confidence that Salesforce, Pandora, and Yext could go the distance when he joined them in their early days Why Steve believes it is so critical to hire generalists in the early stage of a startup Why it is so important to talk to your people about where they see themselves in three to five years and how often you should have that conversation Why it is so critical for a startup to have a founder team that is really committed to a vision that is changing something How Steve has stayed so ‘even' mentally, physically, and emotionally over the years in the stress packed startup world Why Steve believes it is so valuable to invest in your community and how that fits into The IPO Playbook Additional resources: www.TheIPOPlaybook.com Book - The IPO Playbook Your Facebook Profile: https://www.facebook.com/IPOPlaybook Your Twitter Name: @smcakebread Your Linkedin Profile: https://www.linkedin.com/in/stevecakebread/  

This episode features Kieran and Kristie Robinson of R Five Wines. Both natives of Philadelphia, they are in the process of opening up a tasting room soon in Downingtown, PA. Winemaker Kieran realized his passion for wine while attending college in Upstate New York and later had the opportunity to learn from the challenges of making wine in a nontraditional wine region--the Philadelphia countryside. This interest in winemaking eventually took them both to Côte-Rôtie in Northern Rhone for an opportunity to work for Domaine Pierre Gaillard where Kieran further fostered an appreciation for the deep-rooted French viticulture and winemaking philosophies. We talk about our mutual love for the magic of the Rhône Valley and how they both then made a big move to Napa Valley where Kristie managed historical societies and museums while Kieran immersed himself in California wine country. After his tenure at Cakebread Cellars, Kieran moved to Sonoma to work under the tutelage of Paul Hobbs. Refining his skills at Jericho Canyon Vineyard with famed winemakers Aaron Pott and Michel Rolland, R Five Wines launched in the 2009 harvest focusing on Rhône varietals. Kieran continues to produce exquisite wines that are true to their time and place, and together, they are bringing a whole new frontier to the east coast wine scene. Seek out these wines for direct shipment, visit www.kieranrobinsonwines.com, and follow @r_five_wines on Instagram for all the latest updates. Recorded November 12, 2020 --- Support this podcast: https://anchor.fm/acorkintheroad/support

Adam and Zach are joined by VinePair's Tastings Director Keith Beavers to talk about American Wine Month: where the American wine industry currently stands, what regions are poised to break out in the years to come, and whether wine tourism will remain central to the American wine industry in a post-Covid landscape. Thanks to our sponsors: Virginia Wine, Cakebread Cellars, Domaine Carneros, and Three Girls, for making this episode possible. Please subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your podcasts, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well. See acast.com/privacy for privacy and opt-out information.

Walk up a steep road through a scorched landscape with reporter Matthias Gafni in St. Helena. Gafni narrates his walk up North Fork Crystal Springs Road, near the Dancing Bear Ranch Vineyard, part of Cakebread Cellars, where Cal Fire has been focusing its investigative teams on finding what might have started the Glass Fire. | Full wildfires coverage: sfchronicle.com/wildfires | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

You certainly know the Cakebread name, but have you enjoyed Karen Cakebread's wine—Ziata? Karen spent 18 years with Cakebread Cellars and has extensive experience with projects and committees with the Napa Valley Vintners, Auction Napa Valley and she was president of the Calistoga Winegrowers. Listen in as Karen shares about her journey and the wines of Ziata!

You certainly know the Cakebread name, but have you enjoyed Karen Cakebread's wine—Ziata? Karen spent 18 years with Cakebread Cellars and has extensive experience with projects and committees with the Napa Valley Vintners, Auction Napa Valley and she was president of the Calistoga Winegrowers. Listen in as Karen shares about her journey and the wines of Ziata!

You certainly know the Cakebread name, but have you enjoyed Karen Cakebread's wine—Ziata? Karen spent 18 years with Cakebread Cellars and has extensive experience with projects and committees with the Napa Valley Vintners, Auction Napa Valley and she was president of the Calistoga Winegrowers. Listen in as Karen shares about her journey and the wines of Ziata!

This week, Mouthful welcomes Chef Tenney Flynn of GW Fins. He's one of NewOrleans top fine-dining seafood restaurants. Tenny's book, “The Deep End ofFlavor,” has just been published and was featured Saturday night in a specialdinner at Cakebread Cellars in Rutherford. You'll hear all about it, and more,on Mouthful Mouthful: Smart Talk About Food, Wine, and Farming in the North Bay andBeyond can be heard Sunday evenings at 6:00 pm on KRCB-FM. / streaming @ norcalpublicmedia.org /Download the FREE KRCB App @ iTunes & Google Play! (Photo: Chef Tenney Flynn's book, The Deep End of Flavor – courtesy ofthe author) https://media.krcb.org/podcast/mouthful/wp-content/uploads/2019/11/mful_20191110.mp3 Podcast: Play in new window | Download Subscribe: Android | RSS     

This week I am joined by Katie Griesbeck from Cakebread Cellars.  Listen in as we learn the amazing story of Jack and Deloris Cakebread, what the word Cakebread actually means, and even a little about Adam West?  Don't miss it! Also this episode, Christopher Bickel, director of motion picture, The Theta Girl, tells us how one makes an award winning movie on a budget, and what is up next for fans! --- 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

Tweet D and L Coffee Service Inc. and Sysco Corporation Sysco Philadelphia CAKE from Sysco at www.trycake.com/smallbites to get $750 off activation costs present the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, April 14th at 635pm EST with us possibly doing the IMPOSSIBLE We are thrilled to welcome Chef Robert Irvine who is a world class chef, fitness authority, and philanthropist who seeks to inspire people to live better each and every day. He is the host of one epic night of food and music the 3rd Annual Beats 'N Eats - Food + Music Event at The Fillmore Philadelphia on May 13th from 7-11pm. Beats 'n Eats– A Food + Music Event– hosted by Chef Robert Irvine– is an immersive, one-of-a-kind food and music experience designed to increase opportunities for our veterans and members of the military. The event features a family style, six-course meal prepared by local and celebrity chefs such as Andrew Zimmern, Buddy Valastro, Cat Cora, Jose Garces, Kevin Sbraga, Marcie Turney, Matt Fein, and more with live music performances from both established and emerging artists between each course. Robert is a tireless supporter of our nation's military. He believes that none of his success would be possible without the brave men and women who defend our freedoms. For that reason, Robert founded Robert Irvine Foundation in 2014 to support veterans and their causes. Grants have been awarded to the USO, Valor Service Dogs, the Gary Sinise Foundation, and the American Veterans Center. For those of you who can't make the event but still want to see Chef Robert Irvine, Robert pioneered a new genre of programming for Food Network with his extreme cooking challenge show, Dinner: Impossible and parlayed that success into the even more popular Restaurant: Impossible which returns on the Food Network on April 20th with new episodes. Additionally, Robert has hosted or appeared on Food Network shows including Worst Cooks in America, Next Iron Chef, Restaurant Express, Chopped: Impossible and many more as well as doing partnered workouts with his wife Gail Kim to motivate and push each other at the gym. For more information or to purchase tickets for Beats 'n Eats– A Food + Music Event visit https://www.beatsneats.co/ Some people have called our show very cheesy, so we thought who better to have join us then Janet Fletcher the author of weekly blog, Planet Cheese, that is read by cheese enthusiasts internationally, is the cheese columnist for Specialty Food Association and The SOMM Journal magazines, and she is a member of the Guilde Internationale des Fromagers. Fletcher's journalism has received three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including The New York Times, SAVEUR Magazine, Fine Cooking, and Food & Wine. Janet will be on to talk about her latest book “Wine Country Table: With Recipes that Celebrate California's Sustainable Harvest” from Rizzoli New York. Celebrating the Golden State's wine-growing regions, Wine Country Table features compelling stories and recipes that showcase the range of the state's agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine country cooking. Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries--including Cakebread Cellars, Domaine Carneros Winery, Handley Cellars, and Tablas Creek Vineyard, along with Lodi Farming (cherries), Hilltop & Canyon Farms (avocados and citrus), and Henderson Orchards (pears) to name a few--whose sustainable practices highlight the future of responsible farming and wine-growing embraced throughout California. Janet also teaches cooking and cheese-appreciation classes around the country www.janetfletcher.com Then coming in studio to talk about Philly's hottest dining destination East Passyunk Avenue is Adam Leiter the Executive Director of East Passyunk Avenue Business Improvement District (EPABID) and Dominick Leuzzi the co-owner of Stogie Joe's Tavern. He will talk about their Flavors on the Avenue Street Festival event held on Sunday, April 28, 2019 from 11:00am to 5:00pm. Flavors will take over five blocks of East Passyunk from Broad to Dickinson. The street will be filled with tasty bites and seasonal sips from dozens of restaurants, bars and cafes. Philadelphia's top chefs will fire up signature dishes and inventive small plates - putting their own twist on street food. Come for the food, but be prepared to stay for the day! On top of award-winning cuisine, experience all that East Passyunk has to offer with live entertainment, on-trend fashion, sidewalk sales, free family fun, crafters, art and much more! From the sweet to the savory, the casual to the fine dining, the American to the international, the Flavors media tasting tour has it all with selections from Bing Bing Dim Sum, Brigantessa, Cantina Los Caballitos, Fuel Healthy Kitchen, Mamma Maria Ristorante, Marra's Philadelphia - Italiana Cucina, Noir Philadelphia, P'unk Burger, Redcrest Fried Chicken, Stogie Joe's Tavern, and Ristorante Tre Scalini. Flavors has become one of Philadelphia's tastiest spring festivals and block parties. Text your friends and tell them "Meet me on East Passyunk!" Last, but certainly not least we are excited to have on Chef Paul Watterson of The Fanwood Grille. The Fanwood Grille (34 South Martine Ave., Fanwood) within six months of opening won the award for having the Best Soup in New Jersey, according to The The Daily Meal food website. Well Last summer, Fanwood Grille established themselves as a destination for fans of authentic Maine lobster rolls, and now has a growing reputation for its foot-long hot dogs. The eatery serves home-cooked food made on-premises with fresh ingredients and a little flair. (This in addition to having a classic diner/luncheonette menu of breakfast, burgers, grilled cheese, salads, soups and granola made from scratch on premises.) Some customers believe the Chicken Noodle Soup is almost medicinal and call in advance to reserve it because it sells so quickly. Along with other classics like Lobster Bisque, creamy Butternut Squash, and the award-winning New England Clam Chowder, chef Paul Watterson has invented soups including Mango Chicken Habanero, Falafel Soup (vegan and gluten-free),Italian Hot Dog Soup, and Cream of Thanksgiving Soup. They all sound delicious and can't wait to talk to them. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com and a documentary film of his life by Ian Karr will be released Fall 2019. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. Go to www.trycake.com/smallbites and you and our listeners can get $750 off the activation fee. That's a 75% discount. And with that discount, you get a user-friendly Point of Sale solution that includes cloud reporting and world-class 24/7 support. CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience and STOP worrying about tracking every sale as CAKE does that for you. You can automatically save information and review it later, from anywhere. The post Small Bites – Episode 108 appeared first on Wildfire Radio.

Kim and Kroy fill you in on the latest episode of Don’t Be Tardy – everything from Kim’s big birthday bash to a visit from Kim’s brother Mike! Other evets going on around the House of Kim include Ariana going off to prom and Kim running out of her favorite wine! The Positive Segment is how to saturate your desires with the “magic formula” that will make all your wishes / dreams to come true. And the Golden Nugget is a miracle machine known as the Emsculpt. Fab Fit Fun Go to FabFitFun.com and use coupon code KIM for $10 off your first box Mercari Sell it, ship it, and get paid with Mercari. You can find Mercari on the App stores or on Mercari.com Fit On Download the FitOn app and use promo code HOUSE for a free 7 day trial and 80% off a subscription Hotel Tonight To start getting really great deals at great hotels go to HotelTonight.com or download the app now!

NWP welcomes three time James Beard Award winner Janet Fletcher! Celebrating the Golden State's wine-growing regions, Wine Country Table features compelling stories and recipes that showcase the range of the state's agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine country cooking. Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries--including Cakebread Cellars, Domaine Carneros, Handley Cellars, and Tablas Creek Vineyard, along with Lodi Farming (cherries), Hilltop & Canyon Farms (avocados and citrus), and Henderson Orchards (pears) to name a few--whose sustainable practices highlight the future of responsible farming and winegrowing embraced throughout California. Award-winning author Janet Fletcher's recipes turn any gathering into a celebration. Wine pairings and recommendations add sophistication to everyday meals. Wine Country Table shows readers firsthand how responsible growing practices and careful technique result in delicious dishes you'll be proud to share with family and friends.   http://www.janetfletcher.com

This week we traveled to New Jersey to interview Jaybaam aka @team1upem. We talk to Jay about his massive collection of games, what he has given to the community , and some experiences video games have brought him. We touch on rare consoles, games, and kiosks as well. Not reviewing any beer on this episode, however Jay treated us to a fantastic Cabernet Sauvignon from Cakebread Cellars. Follow us @preciselypodcast on instagram and let us know what you think!

Chef Cody Storts is joined by Ryan Dudley (Owner The Cellar & Hidalgo in Fullerton) and Justin from Cakebread Cellar Wines. Learning the history of and tasting Cakebread Wines. Also talking about The Cellar & the future of Hildago in downtown Fullerton. Going to Cal Poly Pomona for their Wine, Beers, and Spirits class and how it can help your dating life.

WBZ's Jordan Rich talks with Ken Hoggins of Ken's Wine Guide about a great Pinot from Cakebread Cellars.

Find out how wine is made and how to pick the right wine for your tastes.Wine is an integral part of the Mediterranean diet. The process of winemaking begins in the vineyard. The goal is to get the vine to produce grapes of uniform maturity, making it easier to produce a delicious wine. Many Napa Valley wineries start the harvest day in the middle of the night. Cold grapes are fresher and produce a better tasting wine. It takes eight to ten weeks to harvest the fruit. Yeast is added once the juice is extracted. The fermentation process takes about two weeks. It is then moved to barrels for aging. Wine has been made in Napa Valley for over 150 years. Vintners in the area have learned by experience which grapes grow best in what soil and the optimal conditions to produce a consistent quality product. Wine pairs wonderfully with food. Delicate wines go best with delicate foods. You can pair sauvignon blanc with goat cheese. Chardonnay goes best with something like a brie cheese. Match the intensity of wine with the intensity of the food. You may have something lighter with summer foods. Merlots are great for autumn. Tips for Wine Tasting Does it taste good? This is the most important factor to consider when buying wine. Find out how it was made. You'll have deeper appreciation for it the more you know about that particular wine. Listen in as Bruce Cakebread of Cakebread Cellars shares some wine basics.

Find out how wine is made and how to pick the right wine for your tastes.Wine is an integral part of the Mediterranean diet. The process of winemaking begins in the vineyard. The goal is to get the vine to produce grapes of uniform maturity, making it easier to produce a delicious wine. Many Napa Valley wineries start the harvest day in the middle of the night. Cold grapes are fresher and produce a better tasting wine. It takes eight to ten weeks to harvest the fruit. Yeast is added once the juice is extracted. The fermentation process takes about two weeks. It is then moved to barrels for aging. Wine has been made in Napa Valley for over 150 years. Vintners in the area have learned by experience which grapes grow best in what soil and the optimal conditions to produce a consistent quality product. Wine pairs wonderfully with food. Delicate wines go best with delicate foods. You can pair sauvignon blanc with goat cheese. Chardonnay goes best with something like a brie cheese. Match the intensity of wine with the intensity of the food. You may have something lighter with summer foods. Merlots are great for autumn. Tips for Wine Tasting Does it taste good? This is the most important factor to consider when buying wine. Find out how it was made. You’ll have deeper appreciation for it the more you know about that particular wine. Listen in as Bruce Cakebread of Cakebread Cellars shares some wine basics.

I had the best conversation with Dennis Cakebread of #Cakebread #Cellars. We talked about everything from how his parents started the eponymous vineyard back in the early 1970s to what they are doing now in Washington State! So pour a glass of #wine, listen and enjoy! #cabernet #chardonnay #pinot

Find out how wine is made and how to pick the right wine for your tastes.Wine is an integral part of the Mediterranean diet. The process of winemaking begins in the vineyard. The goal is to get the vine to produce grapes of uniform maturity, making it easier to produce a delicious wine. Many Napa Valley wineries start the harvest day in the middle of the night. Cold grapes are fresher and produce a better tasting wine. It takes eight to ten weeks to harvest the fruit. Yeast is added once the juice is extracted. The fermentation process takes about two weeks. It is then moved to barrels for aging. Wine has been made in Napa Valley for over 150 years. Vintners in the area have learned by experience which grapes grow best in what soil and the optimal conditions to produce a consistent quality product. Wine pairs wonderfully with food. Delicate wines go best with delicate foods. You can pair sauvignon blanc with goat cheese. Chardonnay goes best with something like a brie cheese. Match the intensity of wine with the intensity of the food. You may have something lighter with summer foods. Merlots are great for autumn. Tips for Wine Tasting Does it taste good? This is the most important factor to consider when buying wine. Find out how it was made. You'll have deeper appreciation for it the more you know about that particular wine. Listen in as Bruce Cakebread of Cakebread Cellars shares some wine basics. Sponsor: Real Salt

Find out how wine is made and how to pick the right wine for your tastes.Wine is an integral part of the Mediterranean diet. The process of winemaking begins in the vineyard. The goal is to get the vine to produce grapes of uniform maturity, making it easier to produce a delicious wine. Many Napa Valley wineries start the harvest day in the middle of the night. Cold grapes are fresher and produce a better tasting wine. It takes eight to ten weeks to harvest the fruit. Yeast is added once the juice is extracted. The fermentation process takes about two weeks. It is then moved to barrels for aging. Wine has been made in Napa Valley for over 150 years. Vintners in the area have learned by experience which grapes grow best in what soil and the optimal conditions to produce a consistent quality product. Wine pairs wonderfully with food. Delicate wines go best with delicate foods. You can pair sauvignon blanc with goat cheese. Chardonnay goes best with something like a brie cheese. Match the intensity of wine with the intensity of the food. You may have something lighter with summer foods. Merlots are great for autumn. Tips for Wine Tasting Does it taste good? This is the most important factor to consider when buying wine. Find out how it was made. You’ll have deeper appreciation for it the more you know about that particular wine. Listen in as Bruce Cakebread of Cakebread Cellars shares some wine basics. Sponsor: Real Salt

Bruce Cakebread of Cakebread Cellars talks about what makes Napa Valley, California wines unique and distinct. Plus pumpkin Chocolate French Fries! Naked Madonna. Extra slutty olive oil. Butterfingers proposal. This bite-sized chunk of Episode 291 is sponsored by Aqausana.

Nat Stratton-Clarke of Café Flora joins us today to talk about the 25 years of Café Flora. Where it's been and where it's going. We've got the skinny on where to go for the good flavors throughout October. We've got the skinny on the inside news about the dining world around the sound. And we've got tips and tricks to get you into the holiday groove.

Kevin Zraly's Windows on the World Wine School caps a 40 year run in 2016. His bestselling Windows on the World Wine Course book is in its 31st printing. Kevin shares his views on how the wine world has changed, why women have better palates, and the next wine region he wants to visit. The Cakebread family has been making exceptional wines in Napa Valley for over 40 years. Bruce Cakebread discusses Cakebread Cellars' history, wines and Napa Green, the region's landmark environmental program.This show is broadcast live on Wednesday's at 2PM ET 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/).

Topics This week we are joined by our awesome #travelsquad member Kendra. Renee and Kim sit back drink wine while Kendra shares her travel experiences. One of which includes a 15-hour flight from hell. . .  followed by the fear of a forest abduction. . .  and ends with an epic elephant swim! Whew, I need a drink! Are you afflicted with wanderlust? Kim thinks she was born this way. Renee feels that she grew into it. Our guest chats about how she came down with a recent bout of wanderlust resulting in an upcoming trip to India. Note: there was some wine involved and a drunk call to Kim. . . Could wine be a wanderlust trigger? Further research is needed. POUR! Kendra also talks to us about how she manages her wanderlust while being part of a dynamic-duo (yup, she has a hubby). Wine Break Speaking of wine, Kim and Kendra enjoy a delightful Fume Blanc from Grgich Hills Estate which is one of our favorites! Renee sips on her favorite grocery store Moscato from Jacob's Creek. We reminisce about that one time when Renee got her hand slapped for trying to help herself during a tasting at Cakebread Cellars during our Napa, California jaunt. Carry-On What is in your carry-on? Our guest suggests ear-plugs as a low-tech solution to help you catch some z's while traveling. Renee shares info on a low-cost carrier airline Norwegian Airlines.

There aren’t too many winemakers like Julianne Laks. Despite a demure air of elegance, she’s quite the stand-out. Going back to 1977, she was one of only two women to graduate from the University of California at Davis that year with a degree in fermentation science. Directly out of college, Laks went to work part-time for Cakebread Cellars and was eventually appointed winemaker in 2002 – a pretty big deal in itself, as she is the only non-family member to serve there as winemaker. Listen and read the full article at www.UncorkedMonthly.com

Since 1986, Cakebread Cellars in Napa Valley has gathered together a small group of chefs, journalists and food enthusiasts for an intensive four day seminar at the American Harvest Workshop. Recently, the Louisiana Eats team was invited to participate, so we ve brought back some of our favorite stories from the West Coast. We begin this week s show by joining members of the workshop for a challenging morning of hand harvesting chardonnay in the vineyard. Then, we join professor Michael Weiss, former sommelier at Arnaud s Restaurant and official wine educator at the American Harvest Workshop, for a masterclass in wine tasting. Next we improvise in the kitchen with five different chefs who create an elaborate meal for 72 hungry guests. One of these chefs is New Orleans own David Slater of Emeril's Restaurant, who was making his first trip to Napa Valley. Finally, we get an in depth oral history from Dolores Cakebread, the co founder of Cakebread Cellars. We re taking off to sunny California and bringing you along for the journey, on this week s Louisiana Eats David Slater s Bagna Cauda 1 pound unsalted butter 1 tablespoon chopped capers 1 teaspoon chopped garlic 1 8 teaspoon chili flakes 1 4 cup chopped parsley salt and fresh cracked pepper zest of 1 2 lemon 1 teaspoon chopped anchovies 1 tablespoon of extra virgin olive oil 2 tablespoons of honey Mix together all the ingredients to make a compound butter. As you take the hot food off of the grill, put some of the butter in a bowl and toss to coat the grilled food with the butter. Serve immediately.

Water conversation and ecology are at the utmost concern to beverage makers likeGreat Raft Brewery and Cakebread Cellars. Andrew Nations has gone to great lengths to figure out ways to change the taste profile of Shreveport s water, and Bruce Cakebread has helped organize a group of winemakers to ensure that their family businesses will survive the ongoing drought in California. We ll join each of them on site as they focus their attention towards these environmental issues. And once you hear Molly Kimball s advice about the benefits of a daily glass of wine, you ll be glad these beverage makers are so disciplined. New research suggests that a little alcohol is great for a healthy heart a perfect pairing, if you will. Should that not be enough for a perfect pairing, then turn to Scott Gold for his take on what makes a bowl of chili great, a great companion on a cold winter night. Plus food writer Jason Wilson joins the show and Poppy shares her recipe for Coq Au Vin. Coq Au Vin Serves 6 6 strips of thick cut bacon, cut into 1 2 inch strips 2 4 tablespoons olive oil if needed 1 whole chicken, cut into pieces Salt and pepper 1 onion, chopped 2 carrots, chopped 1 2 pound button mushrooms, cleaned and trimmed 1 1 2 tablespoons tomato paste 2 cups brown chicken stock 2 cups red wine, preferably Burgundy 2 garlic cloves, minced 2 teaspoons thyme 2 bay leaves 1 8 oz. jar pearl onions, drained 2 tablespoons flour 2 tablespoons butter Cooked rice Brown the bacon in a heavy Dutch oven. Remove the bacon and reserve. Season the chicken with salt and pepper. Brown the pieces in the bacon drippings and additional olive oil as needed. Remove the chicken and reserve. Saute the onions and carrots in the Dutch oven till softened. Add the mushrooms and saut until cooked. Stir in the tomato paste and saut it for a couple of minutes. Return the chicken and bacon to the pot and add stock, wine, garlic, thyme and bay leaves. Bring all to a boil, then cover and reduce to a simmer. Cook on stovetop or in a 325 degree oven until the chicken is tender. Add the pearl onions. Make a beurre manie by mixing the flour and butter together with a fork till combined. Whisk into the sauce to thicken, cooking for just 2 minutes. Remove from heat and serve coq au vin over rice.

For 28 years, Cakebread Cellers in Napa Valley has gathered together a small group of chefs, journalists and food enthusiasts for an intensive four day seminar at the American Harvest Workshop. The Louisiana Eats team was invited to participate at this year's program, so we've brought back some of our favorite stories from the West Coast. On this week's show, we harvest chardonnay in the vineyard, take a wine tasting class with professor Michael Weiss, and improvise in the kitchen with chef David Slater of Emeril's flagship restaurant. Of course, we couldn't leave California without speaking to our host, so we round out the program with an oral history from Dolores Cakebread, the co founder of Cakebread Cellars. David Slater's Bagna Cauda 1 pound unsalted butter 1 tablespoon chopped capers 1 teaspoon chopped garlic 1 8 teaspoon chili flakes 1 4 cup chopped parsley Salt and fresh cracked pepper Zest of 1 2 lemon 1 teaspoon chopped anchovies 1 tablespoon of extra virgin olive oil 2 tablespoons of honey Mix together all the ingredients to make a compound butter. As you take the hot food off of the grill, put some of the butter in a bowl and toss to coat the grilled food with the butter. Serve immediately.

We dive into the podcast vault and bust out two awesome never before heard interviews from back in the day. The first is with Bruce and Dennis Cakebread of Cakebread cellars who instead of bringing us cakebread, which is reportedly horrible, bring us some of their wine, which is pretty darn good. Then we dive into some amazing cocktails created by mixologist Jordan Catapano with frozen Dole fruit cups as the main ingredient. Then we crack open a few bottles of Hennessy VS, E & J VS, and Martell Caracter for a brandy taste test challenge.

Cakebread is one of the Premeire wine makers.They make incredible whites and fantastic reds. Bruce Cakebread will be on the show to discuss his family vineyard and how we continues to wow the wine world. Call into the show at 1-646-381-4860 or email your questions for Bruce at info@stuthewineguru.com. You can also Tweet your questions on Twitter to @stuthewineguru and add #stwg at the end of your question and hear it read live on the show. There is always the chat oom to go into during the show to chat with other wine enthusists or ask a question fron the chat room as well. DOn't miss this show!