Podcasts about Corton

Talk 6. Elm Park Baptist Church (1951-1958) Part One   Welcome to Talk 6 in our series where I'm reflecting on God's goodness to me throughout my life. In the last two episodes I have been talking about my experiences at Brentwood School. Today we're turning to my time at Elm Park Baptist Church.   One great advantage of being a day boy rather than a boarder at Brentwood School was that I was free on Sundays to attend church. It also meant that I came into regular contact with girls, something which was seriously lacking for boys who were boarders.   This, I think, was quite important for me because, as an only child, I had no sisters, but at least through the activities of the local church I was able to form healthy relationships with the opposite sex. In fact I suspect that as a teenager the girls were one of the attractions of going to church! And at Elm Park Baptist there were plenty of activities to choose from. So let's begin by talking about the church programme.   Church programme Unlike many churches today where there is only one meeting on a Sunday and another, perhaps, during the week, at our church something was happening every single day of the week. Of course, Sunday was the busiest day. From 10-11am the Boys' Brigade held their Bible Class. From 11-12 there was the Morning Service.   In the afternoon there was Sunday School from 2.30-3.30 and again from 3.30-4.30, the numbers attending being so great that two separate sessions were necessary. For teenagers there was Bible Class (taught by my father) followed by a discussion group for young people held between 4 and 5pm.   Very often we stayed at church for tea in order to be there for the 6.30 Evening Service which was then followed by a ‘sing-song' at about 8pm. In fact, apart from going home at lunch time for the traditional Sunday roast prepared by my mother, as a teenager I was at church from 10am to 9pm every Sunday.   During the week, meetings for young people included the Boys' Brigade, the Girls' Life Brigade, the Young People's Fellowship (YPF), and the Youth Club. For adults there was a midweek meeting for Prayer and Bible Study conducted by the Minister, and there were separate men's meetings and women's meetings too. All these activities took place on church premises. There were never any home groups in those days. That was something that became popular in the 1970s.   My personal involvement I was personally involved in most of the activities I've just mentioned. This was not the result of any parental coercion. I just wanted to be there and, as I have already mentioned, on Sundays I was at church for almost the whole day. This was from the age of 14 until I was about 17.  It was largely through my father's teaching in Bible Class on Sunday afternoons that I decided to give my life to Jesus – but more of that later. Dad was a gifted preacher and teacher, and the majority of the thirty or more young people attending Bible Class made decisions for Christ as a result of his ministry. Whenever there was a baptismal service on a Sunday evening, Mum and Dad would invite three or four young people to come for tea after Bible Class and then go on to the service after tea.   Over the years, many of those young people responded to the appeal at the end of the service and walked forward to indicate that they were giving their lives to Jesus and would like to be baptised. One of those young people was my friend, Don Campbell, who emigrated to Australia and, when I last heard from him two or three years ago, he was still attending a Baptist church over there.   Apart from the Bible Class I attended on Sunday afternoons, I also went to the Boys' Brigade Bible Class every Sunday morning. The Boys' Brigade was found by Sir William Smith in 1886. If I remember it correctly, its purpose was: The advancement of Christ's kingdom among boys, and the promotion of habits of obedience, reverence, discipline, self-respect, and all that tends towards a true Christian manliness.   As well as the Sunday morning Bible Class, our company, which was known as the Second Hornchurch Company of the Boys' Brigade, held two other meetings each week. Tuesday evenings were dedicated to drill practice, where, after we had been inspected to ensure that we were smartly dressed and our uniforms were being worn correctly, we learned how to stand to attention correctly, to salute the Lieutenants and Captain, and to do basic marching manoeuvres both individually and as company.   When I was seventeen and had been promoted to the rank of sergeant I was awarded the N.C.O's Proficiency Star after demonstrating that I could give the correct commands for the Company to make these manoeuvres on drill parade.   Of course all this was exactly the same kind of thing the other boys at my school were doing in the CCF and I realise that some might see my being in the Boys' Brigade as quite inconsistent with my refusal to join the CCF on the grounds that I was a conscientious objector. However, unlike the boys in the CCF, in the BB we were not taught to use military weapons.   On Fridays, time was given for more recreational activities, and opportunity was given to learn to play the bugle or a drum. After a couple of attempts at making the right sound come out of a bugle – it's by no means as simple as just blowing – I decided it wasn't for me. This was partly because at the time I found it difficult to sing in tune and I reasoned that if I couldn't sing properly I probably wouldn't be able to keep in tune on the bugle either! And sadly all the drums were already allocated to other boys.   But perhaps the best thing about the BB was its annual camp. This took place every year during the school summer holidays. Wherever it was held, it was always within walking distance of the sea. My first camp was a great adventure for me as, at the age of twelve, I had never been away from home without my parents. It was held in Mudeford on the south coast of England, and I loved it. I went to BB camp on six occasions, Mudeford (1951), Highcliffe in Dorset (1952), Walmer in Kent (1953, '54, and '55), and Corton in Suffolk (1956).   It was fun sleeping in a field with six other boys in a tent, each with a straw-filled sack called a paillasse (pronounced pally ass!) as a mattress, your kit bag as a pillow, and only a couple of rough, rather itchy, blankets to keep you warm. If sleeping-bags were invented back then, we'd certainly never heard of them! I say it was fun, and it was, just rather uncomfortable fun.   And, of course, the first night we hardly slept. And when we did finally get to sleep it wasn't long before we awakened by the musical notes of the bugle playing Reveille. Time to get up, get washed and dressed and go to the toilet. The toilets or ‘latrines' were just holes in the ground dug the day before by the ‘advance party' who had travelled down earlier to prepare the camp site, and the washing facilities were just metal bowls of cold water on trestle tables.   Every day was punctuated with a variety of bugle calls summoning us to ‘fall in' (form a line outside our tents), or telling us that the next meal was ready, and so on, until the final call of the day, which was ‘lights out.' Apart from mealtimes, activities included getting your tent ready for ‘tent inspection' each morning, doing chores like peeling potatoes (otherwise known as ‘spud-bashing'), going down to the beach for a supervised swim, leisure activities such as football and cricket, and a certain amount of free time.   There were also various devotional activities, like a service in the marquee on Sunday mornings and, if I remember correctly, a Bible reading and short word from the camp padre after breakfast on other days. But for most boys, the majority of whom did not come from Christian homes, the ‘religious' bits were something you endured rather than enjoyed in order to be allowed to join in the fun that the other aspects of BB had to offer. In fact, as far as I know, sadly, very few of the fifty boys in the company ever made a decision for Christ.   The benefits for me, however, were inestimable. BB instilled in me the need for personal discipline and loyalty. It gave me the opportunity to mix with boys who were from a very different social background from most of my friends at Brentwood School. It gave me experience in leadership, and it taught me a great deal about how to organise a camp – something that was to prove very valuable when later, in pastoral ministry, I was able year after year to run a Youth Camp for up to 150 teenagers where we saw dozens of young people saved and filled with the Holy Spirit. But that's a story for a later talk.   Apart from the uniformed organisations like the BB and the GLB (Girls' Life Brigade, a title later to be abbreviated to Girls' Brigade), there were three other weekly opportunities for young people to meet together.       I have already mentioned the teenage Bible Class led by my father on Sunday afternoons, but I also attended the YPF (Young People's Fellowship) on Friday evenings and Youth Club on Saturday evenings.   YPF was an opportunity for young Christians to meet together to worship the Lord, pray, share testimonies, and learn from the Word. There was also plenty of time for discussion, which was something I particularly enjoyed. It took place in what was called the parlour, which even then was a rather old-fashioned term for a lounge. This was at the back of the church building, right next to the kitchen, so conveniently situated for making hot drinks at the end of the meeting.   The Youth Club was primarily intended to be an opportunity for evangelism. Held in the Youth Hall, part of the church's property but separate from the main building, it provided facilities for table-tennis, snooker, darts etc. and was followed by a fifteen-minute epilogue which included a hymn, a prayer and a short message.   Looking back on it, I think that, although it was valuable as a means of keeping young people off the streets, Youth Club was not an effective tool of evangelism. Most of the forty or so young people who came to it never came to any of the other church activities and I cannot remember any who became Christians as a result of it.   But that is not to say that such activities can never be effective. Perhaps if it had been led by someone with a clear evangelistic gift the results might have been very different. I was later to learn that for effective evangelism there is no substitute for the power of the Holy Spirit. That is what will attract people to Jesus, and that is what will keep them going on with God. But that's a subject for later.   Next time I'll be sharing how at Elm Park Baptist I first dedicated my life to Christ, was baptised, became a church member, started to preach, and felt God calling me to become a minister of the Gospel.    

Tonight, we will learn about and taste two wines, made from grape varieties unfamiliar to many of us. First, we will taste a Vignoles (white) and then have a Norton (red).Both wines come from small AVA's in east central Missouri, along the Missouri River. The first wine we are tasting is a Vignoles from the first AVA in the US. It comes from the Augusta AVA. Vignoles is a hybrid grape originated in France from a cross of Seibel and Pinot de Corton. It was imported to the US and the Finger Lakes Wine Growers Association named it Vignoles in 1970. However, it has since been DNA tested and found to have very little if any genetic markers in common with Seibel or Pinot Noir. Therefore, its parentage is in question. Vignoles is the most common white wine grape grown in Missouri but is also grown in other states including New York. The wines can be sweet, semi-sweet, or dry. Vignoles is also used for dessert wines or ice wines. Wines are medium in body and crisp; with flavors of tropical fruits, citrus, and floral. Our second wine is a Norton from another small AVA in east central Missouri. The Hermann AVA is located along the Missouri River. German settlers came to the area in the 1830s, finding it similar to the Rhine River region of Germany. They immediately started growing grapes. Norton is the official state grape of Missouri and the number-one-grown grape in the state. Dr. Daniel Norborne Norton developed the variety in Richmond, Virginia in the early 1800's. It produces a dry red wine with complex flavors.A Stone Hill Norton was named the “Best Red Wine of all Nations” in 1873 at the Vienna World Exposition. Norton wine is a full-bodied, dry, red wine. Aromas of red and black fruits, coffee, chocolate, flowers, cloves, and leather. Tastes of raspberry, cherry, pomegranate, blackberry, blackcurrant, plum, vanilla, and spice. It also has a rich mouthfeel, smooth finish, and oak notes. It is also known as Cynthiana.It is very age-worthy. High-quality Norton wines reach their peak around 8 years of age and remain that way for another 8 years.Tonight, we taste:Balducci Vineyards – 2021 Vignoles purchased at the winery for $30.00. Tastes of pineapple, apricots, peaches, lemon, orange. Vignoles pairs well with salty foods, Brie cheese, spiced pecans, candied walnuts, Asian chicken, spicy pork ribs, seafood green or yellow curry, spicy peppers, spicy barbecue, chutney, and apricot. 2020 J Cross Norton from Stone Hill Winery of Hermann, Missouri. Purchased at Vineyard for $40.00. Aromas of ripe plum, blackberries, tart cherries, moist soil. Taste of plum, blackberry, leather, oak, chocolate, tobacco, and licorice. Pairs with steak, red meats, game meats. This wine can replace Cabernet Sauvignon.Next week We have an election show special and we will taste some Rioja: 2017 Marques de Caceres, Rioja. Purchased from Costco for $17.99.2022 Vina Torcida Tempranillo, Rioja. Purchased at Wine Styles for $20.00.2018 Trader Joe's, Rioja. Purchased from Trader Joe's for $9.99.

In this episode, we break the cycle of societal pressures, mental health stigmas, and a woman's place with law enforcement with Crime Scene Technician/Investigator, Yalena Corton. She breaks down what the CSI Television shows get wrong and shares how she copes with the reality of collecting disturbing evidence from the scene of the crime. Get ready to tune in and figure out who has done it! Listen to Today's Episode to Learn About: -who the real Batman is -the CSI effect (how people approach Yalena) -the differences between the real thing and the TV show -our connection to CSI -Yalena's favorite part of her job -the hardest part of the job -coping mechanisms and mental health -learning on the job -what makes a crime scene a crime scene? -the reality of the job -how to take care of your mental health in such a heavy job -listener questions SYNC UP WITH YALENA: INSTAGRAM- @yalec3 WHO IS YALENA? Yalena has her Masters in Criminal Justice and 2 CSI certifications. She is currently in her 4th year as a full-time CSI with the city of Margate. YALENA'S WEB RECOMMENDATIONS: The CSI Network (A great resource for those interested in the field.)https://www.crime-scene-investigator.net/

This week's guest is the co-owner of See and Be Kitchen,  Chrissy Traore.Chrissy is a Chef with food-based business experience and her husband and partner Ben is an amazing Baker, having worked at some of the most prestigious places in New York City, including Bien Cuit, The Dutch, Saraghina, MaPeche, and Corton. We talk about their decision to leave the city behind and build a farm bakery in the Catskills, the joys and hurdles of running your own business and we try to figure out which one of the breads is her favorite.See and Be Kitchen

Retournons en Côte d'Or à la découverte de deux célèbres Grands Crus de la Côte de Beaune, l'un rouge et l'autre blanc !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

A throwaway comment on Big Bang Theory got me thinking- could hybrid animals such as the griffin and the hippogriff be possible from a biological viewpoint? Using these two examples, we will explore the chromosome number of hybrid animals and see what it means for our mythical friends... Sources for this episode: Ewart, J. C. (1910), Are Mules Fertile? Nature 2143(85): 106. Geldenhuys, M. E. (1989), Die kariotipering van di lieu (Panthera leo). Journal of the South African Veterinary Association 60(1): 41-49. Johnson, F. (1976), Mythical Beasts Coloring Book. New York: Dover Publications, Inc. Mead, D., Ogden, R., Meredith, A., Peniche, G., Smith, M., Corton, C., Oliver, K., Skelton, J., Betteridge, E., Doulcan; J., Holmes, N., Wright, V., Loose, M., Quail, M. A., McCarthy, S. A., Howe, K.,Chow, W., Torrance, J., Collins, J., Challis, R., Durbin, R. and Blatter, M. (2021), The genome sequence of the European golden eagle, Aquila chrysaetos chrysaetos Linnaeus 1758 (version 1; peer review: 3 approved). Wellcome Open Research 6: 112. Rodriguez, M., Understanding Genetics, The Tech Interactive (2007), Chimeras, Mosaics, and Other Fun Stuff: Why can't mules breed? I understand that a horse and a donkey make a mule but why can't 2 mules have a baby mule? (online) (Accessed 29/07/2023). Rosen, B. (2009), Mythical Creatures Bible: The Definitive Guide to Legendary Beings. New York: Sterling Publishing Co., Inc. Ryder, O. A. (1993), Przewalski`s Horse: Prospects for Reintroduction into the Wild. Conservation Biology 7(1): 13-15. Author unknown, Wikipedia (date unknown), Golden eagle (online) (Accessed 20/07/2023).

Rocca, located in the Tampa Heights neighborhood of Tampa, FL, is Chef Bryce Bonsack's love letter to the family who he worked for and lived with during his tutelage and pilgrimage in Italy. Showcasing fresh handmade pasta, mozzarella pulled tableside, and dry aged meats, Bryce creates an ever changing menu influenced by both classical recipes and modern techniques. A Tampa native, his culinary background includes multiple years of experience working in two Michelin-starred New York City restaurants -- Blanca and Corton -- and Rocca is his first restaurant as chef and owner. It received the first and only 10/10 rating from Tampa Bay Times' restaurant critic, and most recently, Bryce followed in his mentors' footsteps when Rocca received a highly coveted Michelin Star from the Guide in 2023, as well as a Bib Gourmand. The vibe is lively, the seasons and the local bounty are always represented on the plate, and the service is some of the best I've ever had. But the pasta? The pasta is magic.

Aan tafel zitten Ingrid Spijkers, Tom Kleijn en Spraakmaker Eric Corton. We beginnen met de vermoedelijke dood van Wagnerleider Prigozjin. Want ook al lijken er toch steeds meer bronnen te zijn die het nieuws bevestigen, het nieuws blijft lang tussen aanhalingstekens staan. Ook in de berichtgeving gisteravond, bleven er slagen om de arm te horen. Meestal als er zoiets gebeurt dan wachten we op de bevestiging van de autoriteiten van het land waar het is gebeurd, maar zijn we wantrouwend als het om berichten van Russische autoriteiten gaat? Het mediamoment van Spijkers gaat over het kaatsen in Friesland. Gisteren was bij Omrop Fryslân aandacht voor de 47ste editie van de Dames PC in Weidum. Er was nog wel discussie over of het uitgezonden moest worden. Spijkers legt uit wat de afwegingen waren.   Bij de Republikeinse partij in Amerika is de strijd nu echt losgebarsten. Vannacht was het eerste grote tv-debat in aanloop naar de verkiezingen volgend jaar, maar opvallend in de berichtgeving: hoe een afwezige juist het grootste nieuws lijkt. Ook moet Donald Trump zich vandaag melden bij de gevangenis in Georgia als verdachte in de vierde strafzaak die tegen hem is gestart. We blikken vooruit. Tot slot nog een mediamoment van Corton. Het valt hem op dat steeds meer mensen bewust nieuws mijden. Waarom is dat zo? En snappen onze mediakenners dit, dat men niet altijd zit te wachten op alle ellende in de wereld?

Don't hose me baby!!!!! Drew Nieporent, one of America's most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine & Spirits. Over the last 30 years, Myriad has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. In 2008, the restaurant reopened as Corton, maintaining its three New York Times stars and receiving two Michelin stars with chef-partner Paul Liebrandt at the helm. In May of 2014, Nieporent reopened the space as Bâtard with the help of chef- partner Markus Glocker and partner John Winterman. Earning three stars from The New York Times, New York Magazine, and a coveted Michelin star, the restaurant opened to critical acclaim. As 2014 came to an end, Bâtard landed at the top of several end-of-year lists, including the number one spot on The New York Times' list of "The 10 Best New Restaurants of 2014". In May of 2015, the restaurant won the James Beard award for “Best New Restaurant”.Tribeca Grill (1990), with partner Robert De Niro and an all-star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov, opened to national acclaim and continues to be one of New York's landmark restaurants.In 1994, again with partner Robert De Niro and sushi master Nobu Matsuhisa, Drew launched Nobu New York City to worldwide acclaim. Nobu NYC, Next Door Nobu, and Nobu Fifty Seven have all earned the coveted three-star rating from The New York Times. Nobu NYC was voted Best Restaurant in America by The James Beard Foundation. Nobu has gone on to open restaurants in all parts of the world.Also in 1994, Nieporent was one of the few American restaurateurs to go bi-coastal. In collaboration with Robert De Niro, Robin Williams, and Francis Ford Coppola, he opened Rubicon in San Francisco.Myriad's excellence in wine service is widely acknowledged. It is the only restaurant group to earn three coveted Grand Awards from Wine Spectator Magazine - for Rubicon, Montrachet, and Tribeca Grill. In 2005, Myriad opened Crush Wine & Spirits, which was named the best new wine shop by Food & Wine Magazine.Nieporent graduated in 1973 from Stuyvesant High School and in 1977 from Cornell University with a degree from the School of Hotel Management. While at Cornell, he worked on the world class cruise ships Vistafjord and Sagafjord. In 1978, he began his management career with Warner Le Roy at New York City's Maxwell's Plum and Tavern On The Green. He then worked at the prestigious French restaurants Le Perigord, La Grenouille and Plaza Athenee's Le Regence.Drew donates his time to dozens of charities. He is on the board of Madison Square Garden's Garden of Dreams Foundation, Citymeals-on-Wheels, and DIFFA, an Honorary Chair of the City Harvest Food Council and Culinary Director of the Jackson Hole Wine Auction. He has co-chaired SOS's Taste of the Nation event in New York City since 1997. He has been honored by Careers Through Culinary Arts Program (2009), American Heart Association (1999), the Tourette Syndrome Association (2000), Food Allergy Initiative (2001), American Liver Foundation (2003), Cancer Research & Treatment Fund (2005), and Kristen Ann Carr Fund (2006). Drew is in great demand as a spirited, highly effective auctioneer at charity events.

Hailey Corton is a license massage therapist since 2006. She has shared her talents at the best day spas the city of Pgh has to offer! She has also worked with pro-athletes, taught as an adjunct professor at the Pittsburgh Technical College, and is a Registered Yoga teacher. She recently started her own business, Wexford Medical Massage, which includes targeted massage therapy for numerous health conditions such as fibromyalgia, rheumatoid arthritis, TMJ, and more. Wexford Medical Massage: Wellness Services | Wexford Medical Massage | Wexford Facebook: Wexford Medical Massage | Wexford PA | Facebook Instagram: @wexfordmedicalmassage

  We don't need much in the notes besides this wonderful map from the Vins de Bourgogne site, but I'll throw a few things down here just for recap  (Notes to come...)

Maaike Ouboter is singer-songwriter. Deze herfst maakt ze samen met Eric Corton de theatershow Harnas van Glas. In de voorstelling gaan ze met elkaar en het publiek in gesprek over het leven, verdriet en liefde en maken ze samen muziek. De twee leerden elkaar kennen in 2013, toen Ouboter deelnam aan het tv-programma De beste singer-songwriter van Nederland, waar Corton jureerde. Na haar doorbraak bij het programma maakte de zangeres twee albums: En Hoe Het Dan Ook Weer Dag Wordt (2015) en Vanaf Nu Is Het Van Jou (2018). Femke van der Laan gaat met Maaike Oubouter in gesprek.

EP441 부르고뉴 레드 2-1 : 화이트의 성지 [꼬뜨드본]에서 나오는 레드와인은? (알로스 꼬르똥 Aloxe-Corton 마을 이야기)ART19 개인정보 정책 및 캘리포니아주의 개인정보 통지는 https://art19.com/privacy & https://art19.com/privacy#do-not-sell-my-info 에서 확인하실 수 있습니다.

REPORTAGE 2/2 - Tout l'été, les reporters de RTL changent de métier. Ce mercredi, Pierre Herbulot poursuit son aventure dans la restauration. Après avoir été serveur d'un jour à La Brasserie du Corton, le bistrot de La Villa Madie à Cassis, restaurant récompensé par 3 étoiles au Guide Michelin, notre journaliste passe derrière les fourneaux. En tant que commis, il est chargé de "la mise en place", toutes ces petites préparations avant cuisson, qui permettront de parfumer le produit principal et de le transformer en plat d'exception.

REPORTAGE - Tout l'été, les reporters de RTL changent de métier. Ce vendredi, Pierre Herbulot est devenu commis à La Brasserie du Corton, le bistrot de La Villa Madie à Cassis, restaurant récompensé par 3 étoiles au Guide Michelin cette année. Être un serveur implique une grande organisation. Toujours avec le sourire, il est important d'avoir des yeux partout, pour que le service s'enchaîne rapidement et que les clients vivent la meilleure expérience possible.

Friends, Monica Corton and Laura Strauss, converse about the impact that their involvement at Central has had on their lives. 

Our second episode takes us out onto the RN74 on a hunt for both rocks and answers. We're joined by our local geologist-hero, Françoise Vannier as we hike up the Hill of Corton, and down into the Valley of Savigny-les-Beaune and Pernand-Vergelesses. Our goal is to discover the truth behind the legends that intersect the worlds of soils, wines, and kings, but end up discovering much more. Guests featured in this episode include: Michael Sager (Sager and Wilde), Paul Wasserman (Becky Wasserman & Co.), Rajat Parr (Phelan Farm), François  de Nicolay (Domaine Chandon de Briailles), Chisa Bize (Domaine Simon Bize),  David Croix (Domaine des Croix), Aubert de Villaine (Domaine de la Romanée Conti), and a feature of our favorite Savigny restaurant Le Soleil. Thank you to our season 2 partners for making this season possible: Becky Wasserman & Co, La Paulee, and Acker Wines Check out our website roadsideterroir.com for more details and a full transcript of this episode, plus information about our team and how to support this season. Thank you for listening--don't forget to hit subscribe!

L'Ermitage de Corton est un hôtel-restaurant situé sur la route des Grands crus, tout près de Beaune. Nous avons contacté Camille Roger, assistante de direction de l'établissement.

In this episode of the Vint podcast, we provide an overview of the next 5 upcoming Vint collections that have been filed with the SEC. The first of the next collections will feature two parcels of wines from the scarce and world-famous Domaine de la Romanée-Conti! This collection will feature 3 bottles of 2010 DRC Romanée-Conti and a mixed pack of 5 total bottles from four DRC-managed or owned vineyards: Romanée-Conti (1 bottle), La Tâche (2 bottles), Saint-Vivant (1), and Corton (1). Shares in the collection will be only $25/share, and they go live October 28, 2021, at noon EST.

Vinene i dette afsnit er skænket af CRT Spirits http://crtspirits.dk/ Smagekasse: https://hilleroedvinkompagni.dk/bourgogne-78/vin-for-begyndere-podcast-smagekasse-bourgogne-p2254 Vi skal smage på podcastens første Grand Cru i denne hussmagning af vine fra Domaine Dubreuil-Fontaine. Det bliver spændende og lærerigt med vinene fra Côte D'or. Find et kort frem og dyk med ned i historien om Corton og naboerne. Det er et unikt område i forhold til marker, placeringer og Grand Cru'er. Hvidvinen i afsnittet tager os en tur i Den Gamle By i Aarhus og i køkkenet med tærter med smuldret dej. Vi skal snakke klima og mesoklima i Côte D'Or og forsøge at hitte ud af området og så tager vi et smut forbi Holger-bøgerne, hvor en af bipersonerne illustrerer forskellen på Beaune og Savigny Les Vergelesses. Desuden bliver Herman Bang, Minds of 99, Depeche Mode og tre gammel-jomfuer centrale figurer til at beskrive Grand Cru-vinen. Vi tager også en snak om hvordan ser det ud med lagringspotentiale med vinene og til slut skal vi høre en anekdote fra Frankrig og så snakker vi vinåret 2009. Link til kort over Pernand Vergelesses https://www.luc-corp.co.jp/images/map/12pernand-vergelesses.gif Link til kort over Corton og Corton-Charlemagne https://i2.wp.com/www.burgundy-report.com/wp/wp-content/uploads/2020/09/corton-and-charlemagne-Laurent-Gotti.jpg?ssl=1 Vi smager på 1. Pernand Vergelesses, Clos Berthet 1. Cru Monopole Chardonnay, 2019 2.Savigny Les Vergelesses 1. Cru. Pinot Noir 2018 3. Corton Bressandes Grand Cru 2018  ...................................... Som lytter kan du hjælpe os med at lave flere sær-afsnit. Tilmeld dig her: https://www.zetland.dk/kampagne/vfb og få adgang til Zetland i 2 måneder for kun 50 kr. Når du får adgang støtter du samtidig Vin for begyndere, så vi kan lave endnu flere sær-afsnit. ………………………….. Besøg os på Facebook og Instagram, hvor man kan vinde vin og se billeder og andet godt. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin

En el episodio del pasado 20 de agosto presentamos nuestro playlist: CANCIONES PARA DAR EL CORTON SIN MORIR EN EL INTENTO. – Para todos aquellos nuevos soltero que todavía traen el feeling atravesado por la perdida de esa persona que hasta ayer considerábamos especial… Escuchanos en: WWW. TECSOUNDSRADIO.TEC.MX todos los viernes en punto de las 5 de la tarde! #dianarobledo #desdehouston

(08:00) Er zijn meer coronabesmettingen dan medailles, Van der Poels mistte een plankje en dan wordt Anna van der Breggen ook nog van haar fiets getrokken. Het zijn nog niet de Olympische spelen waar TeamNL op had gehoopt. Gelukkig lijkt de gifbeker bijna leeg, want dinsdag bevatte de Olympische dag ook heel wat lichtpuntjes.  (14:07) In Nederland lijden ongeveer vijftienduizend mensen jonger dan 65 jaar aan dementie. Dat komt naar voren na een groot onderzoek van onder andere gezondheidszorgpsycholoog Marjolein de Vugt. Eén van die patiënten is de man van Monique Tang-de Vries. 10 jaar geleden begon hij zich opeens heel anders te gedragen en was zichzelf niet meer. Het bleek dementie.  (24:41) De Antwerpse burgemeester Bart de Wever stelde vorige week dat hij liever sterft als Zuidelijke Nederlander dan als Belg. Hij droomt al sinds zijn studententijd over het samengaan van Nederland en Vlaanderen. Maar zitten de Nederlanders en Belgen eigenlijk wel op elkaar te wachten? (37:32) Wat doe je als je thuis niet meer veilig is en je moet vluchtten? Deze zomer kruipt Eric Corton in de openluchtvoorstelling ‘Vlucht' in de huid van vluchteling Ragnar, wiens doodgewone leefomgeving langzaam maar zeker steeds gevaarlijker wordt. ‘Vlucht' werd door Corton zelf geschreven en daarmee debuteert hij als scriptschrijver.  (46:17) Ratten hebben een slecht imago: griezelige, enge beestjes die allerlei ziektes met zich meedragen. Onterecht, vindt natuurfotograaf Ruurd Jelle van der Leij. Door ze op een leuke manier op de foto te zetten, hoopt hij het negatieve beeld van het beestje bij te stellen. De rat is niet smerig of gevaarlijk, maar een nuttig en mooi dier.  Presentatie: Margje Fikse en Kefah Allush (EO)

You've likely heard that the price of lumber has skyrocketed this year. You may or may not have heard about a price pull back from the recent high. To learn more about the market and what might be reasonable expectations for the future, Doug Draper dives into the subject with John Duncanson - Executive V.P. of Corton Capital, Inc. and Timber Analyst on the Corton Global Timber Fund. They begin with discussing John's background as a professional forester, experience in lumber & finance, up to the formation of Corton Capital in 2019. The fund is designed to provide direct access to the lumber market, compared to the limited options previously available. This year they've seen their fund have growth of 50% after the rise and pullback. John then explores and explains the various demand side trends that are driving the recent price change. He also describes the more chronic trend of supply side reductions with permanent closures of mills and processing facilities. While John is based in Toronto, he is well aware of Colorado's pine beetle kill off - the markets are connected, as well as the ecosystems as insects don't stop at state or national borders. Which is why, combined with warmer winter temperatures, Canada has also had pine beetle issues up in British Columbia. He discussing DIY trends, COVID impacts, interest rates, and demographics influences as well. By being so familiar with the various aspects of the forestry and lumber prices, John is able to provide top tier insight into what's going on in the lumber industry as of late, and what's likely to come. Watch or listen to learn more about lumber market directly from John Duncanson. Learn more about John and the Corton Global Timber Fund: https://cortoncapitalinc.ca   Uptime Logistics is sponsored by CAP Logistics. View this post and learn more about Uptime Logistics at CAP's website: www.caplogistics.com/uptime-logistics-blog/07/15/21/corton-capital-john-duncanson-lumber-prices

Kathleen 'Kathy' Corton established Hillcrest Finance in 2013 and serves as its Chief Executive Officer and Chief Investment Officer. She has over 30 years of experience in the real estate industry, primarily focused on debt investing. Before establishing Hillcrest, Kathy was Co-Owner and Partner of Brickman, a New York-based real estate equity and debt investment management firm. During her tenure at Brickman, Kathy was responsible for debt and equity investing through discretionary commingled funds.   Kathy joins Jilliene on the Mogul Insights podcast to discuss how she got into the real estate business and to tell the inception story of Hillcrest Finance. In addition, she shares her views on the competitive market today for lending and debt in general terms, compared to when Hillcrest Finance was founded in 2013. Kathy also gives her insight into the challenges and opportunities that she sees on the horizon, both for the real estate industry as a whole and specifically for the debt world.   "The opportunities are that the industry keeps evolving. There are a lot of interesting challenges ... in terms of interest rates and the profile of the asset class." - Kathy Corton   This week on The Reality Mogul Podcast: How the debt investment landscape has changed as a result of the pandemic, and what Hillcrest are doing differently today than they were pre COVID-19 Why Kathy made the strategic decision at Hillcrest Finance to focus on debt investing Which areas within debt investing Hillcrest are focusing on today, including examples of recent transactions The typical risk profiles of Hillcrest Finance's clients What Kathy considers to be most important when looking at sponsorship, location, and property performance What are the minimum requirements are for sponsors to work with Hillcrest Finance Which asset classes Kathy is favoring and disfavoring currently The challenges and opportunities Kathy sees both for the real estate industry as a whole and specifically for the debt world The challenges and opportunities that Kathy sees at the forefront of expectations for 2022   Connect with Kathy Corton: Hillcrest Finance Website   Connect with Realty Mogul: Realty Mogul Website Realty Mogul on Instagram Realty Mogul on Facebook Realty Mogul on Twitter          

El vino de Chablis, producido en la región de Borgoña, Francia, es un referente mundial para los amantes del buen vino. Producirlo de manera biológica, respetando al máximo la naturaleza es todo un desafío que no todos son capaces de afrontar. Denis Pommier, productor de vino en esa región, obtuvo en 2010 el premio del mejor Chardonnay del mundo por su vino la Croix aux Moines. El periodista Antonio Rodríguez cuenta su historia en 'Las lágrimas de mi viñedo, si el bio pudiese hablar'. El terreno de juego de Denis Pommier es La Borgoña, una región donde se produce el vino Romanée Conti, el  más mítico del mundo; también cuenta con sus famosos Hospicios de Beaune, Abadías como la de Fontenay donde los monjes cistercienses producían vino de mucha calidad, y claro está, sus grandes Crus –blancos o rojos como los Sancerre, Peully, Montrache, Nuit Saint Géorge, Corton, Volnay Chamboullle Muisign. La característica de esos vinos es que sólo usan dos cepas, el Pinot Noir para el tinto y el Chardonnay para el blanco. 'Las lágrimas de mi viñedo, si el bio pudiese hablar' de Antonio Rodríguez, publicado por la editorial Cherche Midide Francia, nos permite conocer la historia de ese productor. Denis Pommier y su esposa Isabelle poseen una pequeña propiedad de poco más de 20 hectáreas, una característica de esos viñedos, a diferencia de los de Burdeos. Su conversión a la producción biológica implica usar los recursos de la naturaleza para enfrentar los desafíos que ésta impone. Tras varios años de trabajar de esa manera sus viñedos, el viticultor obtuvo por su milésimo la Croix aux Moines 2010: el premio del mejor Chardonnay del mundo. Un reconocimiento en el que participaron 900 concursantes de 35 países. En 2016 se sucedieron una serie de catástrofes naturales como heladas, granizadas, enfermedad del viñedo y finalmente una fuerte sequía. Enfrentar la naturaleza, las crisis económicas, la baja del consumo forma parte del universo de la gente que trabaja la tierra, en este caso la viña. "Refleja una historia universal: la de muchos agricultores. La naturaleza puede ser muy ingrata, precisamente con quienes la respetan más", dice Antonio Rodríguez.  Pero además, los productores de vino franceses, enfrentaron en 2019 otro enemigo, comercial: el ahora ex presidente Donald Trump, quien decidió imponer un impuesto adicional de 25% a las importaciones de vinos franceses, por un contencioso relacionado con las subvenciones europeas a Airbus. Ese tipo de amenaza podría ser tanto o más peligrosa que el cambio climático. Denis Pommier resume sus ganas y su lucha por producir un vino respetuoso de la tierra, del arte de la viña y del que lo disfruta con las palabras de uno de los jóvenes que participa en la vendimia: "Esta generación no quiere ser envenenada".  Pommier decidió cambiar su manera de producir el año en que llegó a la edad de la muerte de su padre. Murió de un cáncer vinculado al uso de pesticidas en su plantación. Una situación con la que muchos agricultores latinoaméricanos pueden identificarse, según Antonio Rodríguez. Escala en París también está en Facebook. Un programa coordinado por Florencia Valdés, realizado por Souheil Khedir, Fabien Mugneret y Vanessa Loiseau. 

14 Jan 2021: Camille Giroud has tiny vineyard holdings in Beaune; otherwise relying on contracts from as far afield as Marsannay and Maranges, with particular strengths in Corton and the Gevrey Chambertin vineyards.The quality of winemaking is consistent and very much in the modern, quality-oriented genre, although the practice of very gentle oak treatment and little racking continues, so that each cuvée shows a very individual character.Camille-Giroud had a long history as a négociant that released powerful, very long-lived wines. In 2000, it was sold to a group of American investors, and David Croix installed as director, who, to put it simply, is a genius, and made a raft of great wines until his departure in 2016. His successor is Carel Voorhuis, who is crafting similarly pure, seductive and terroir-driven wines. The course charted for the Maison from its origin remains unchanged, whilst pursuing new projects implemented since 2002.There are two parts to the Camille Giroud story. With the first begining in 1865 when the enterprising young Camille Giroud founded the small négociant firm which carries his name. He married late, as did his son, so by the end of the 20th century the company was still being run by the founder’s daughter-in-law and her two sons. The company’s motto in the later days was to make wine in as old-fashioned a way as possible: heavy extraction and very long barrel ageing. Part of the crop might be sold early on but most was kept back until it was ready to drink, which might be 30 or 40 years later. There were plenty of misses but also some extraordinarily fine wines. Almost all production was and still is red. Stocks of these old style wines still exist, with various 1976s still to be offered for sale.In January 2002 the company was bought by an American consortium led by banker Joe Wender and winery owner Ann Colgin, and a new chapter began. The business is managed by winemaker/technical director David Croix (of the eponymous Domaine des Croix) with a major revamping of the winemaking facilities and especially replacement and renewal of the old barrels to make wines in a much purer, more modern style. The company also owns 1.20 hectares of vineyards, consisting of Hautes-Côtes de Beaune, Beaune premier cru Cras and Beaune premier cru Avaux.Camille Giroud Wine Samples:2017 Santenay, Clos Rousseau, 1er Cru2018 Meursault, Les Vireuils2018 Chassagne-Montrachet, Tonton Marcel, 1er Cru2018 Corton, Renardes, Grand Cru2017 Corton-Charlemagne, Grand Cru2018 Clos de Vougeot, Grand CruWatch the video replay here.Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @insideburgundy@insideburgundy #67fromhome #67pallmall #JMIBLive #JasperMorris #insideburgundy

20 August 2020: If ever there was a misunderstood appellation in Burgundy, it must be Corton. So much wine classified as Grand Cru, so many different styles. Much of it is very good wine, not all of it deserves to be Grand Cru. But if you study the appellation in detail, you will find the wine to suit you, and often at very fair pricing. You will not be disappointed if you tune in to this masterclass.Wine Samples:2014 Louis Jadot Corton-Pougets Domaine des Héritiers2014 Domaine de Montille Corton-Clos du Roi2014 Domaine Faiveley Corton-Clos des Cortons2014 Meo Camuzet Corton Clos Rognet2014 Domaine de la Romanee-Conti Corton2014 Domaine Chandon de Briailles Corton-BressandesThis initiative was set up by the wonderful 67 Pall Mall Club.Watch the video replay here.Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @insideburgundy@insideburgundy #67fromhome #67pallmall #JMIBLive #JasperMorris #insideburgundy

6 July 2020: Ludivine Griveau, Regisseur (General Manager) at the Hospices de Beaune since 2015, is one of Burgundy’s finest talents. With a wealth of experience and an abundance of stories to share, join Ludivine and Jasper Morris MW as they present six classic wines from this classic icon of the Burgundian wine scene.In this webinar, we update you on the developments of the 2020 growing season and unveil what to expect for this year’s wine due to be showcased at the annual Vente des Vins in Beaune in November.Wine Samples:2014 Philippe Le Bon, Meursault 1er cru “Genevrières”2014 Francois de Salin, Corton-Charlemagne2016 Guigone de Salins, Beaune 1er Cru2016 Jehan De Massol, Volnay 1er Cru2014 Charlotte Dumay, Corton, Grand Cru2009 Madeleine Collignon, Mazis-ChambertinThis initiative was set up by the wonderful 67 Pall Mall Club.Watch the video replay here.Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @insideburgundy@insideburgundy#67fromhome #67pallmall #jaspermorris#JMIBLive #JasperMorris #insideburgundy

15 June 2020: Myths about Corton-Charlemagne abound, but it is accepted that part of the vineyard did once belong to Charlemagne, King of the Franks, Holy Roman Emperor, reformer of education, father of Western Europe and famously, a wine lover…Almost unique among Burgundy growers for only producing grand cru wines, Domaine Bonneau du Martray owns 11 hectares of vines on the famous hill of Corton, one of the largest holdings of grand cru vines of any Burgundy producer. The vast majority of the vines are chardonnay with just 1.5 hectares of pinot noir, making Corton-Charlemagne and Corton respectively.In this webinar, we explore some key vintages of this outstanding producer with Thibault Jacquet, Director, joining us live from Domaine Bonneau du Martray.Domaine Bonneau du Martray, Grand Cru, wine Samples:2017 Corton-Charlemagne2014 Corton-Charlemagne2009 Corton-Charlemagne2008 Corton-Charlemagne1998 Corton-Charlemagne1993 Corton-CharlemagneThis initiative was set up by the wonderful 67 Pall Mall Club.Watch the video replay here.Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @insideburgundy@insideburgundy#67fromhome #67pallmall #jaspermorris#JMIBLive #JasperMorris #insideburgundy

Tuesday 27 October, 12pm CET (11am UK)A unique opportunity to learn how the Hospices de Beaune auction works, and what the exciting 2020 vintage at the Hospices has in store for us.François Poher, Director of the Hospices de BeauneLudivine Griveau, Hospice ManagerJasper Morris, Master of WineAline Sylla-Walbaum, Global Managing Director, LuxuryPablo Huarte, Head of Sales, Continental Europe – WineTopics covered:The unique role of the Hospices de Beaune as a hospital, museum and wine domaineWhat the sale means to the hospital?How the proceeds can be used?Information about the Piece de President this yearSpecial conditions for the sale in 2020Questions about each group of vineyards (value reds from around the Côte de Beaune; the Beaune 1ers crus, Volnay, Pommard, Corton and the Côte de Nuits; value cuvees in white, Meursault, grand cru)ContactPablo Huartephuarte@christies.com+33 (0) 1 40 76 84 29Watch the video replay here.Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/Visit our website:https://www.insideburgundy.com/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @insideburgundy @insideburgundy #JMIBLive #JasperMorris #insideburgundy #Burgundy2020Harvest

Following on from our successful webinar discussing the northern half of the Côte de Nuits, we continue with the great red wine vineyards of the Côte de Beaune, including Corton, Beaune, Pommard and Volnay, while touching on some of the more rarely seen appellations which may be enjoying a boost under the warmer conditions. Throughout the hour long discussion, Jasper will highlight established producers, the rising stars, and a few new names to keep your eye on. Insights galore!Watch the video replay here.Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/Visit our website: https://www.insideburgundy.com/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @insideburgundy @insideburgundy #JMIBLive #JasperMorris #insideburgundy #Burgundy2020Harvest

We discuss this past week wrestling news and shows, WWE taking over Talent's YouTube and Twitch , and XFL/NFL

Aujourd'hui, direction la Bourgogne pour parler d'un Grand Cru situé à la limite des Côte de Nuits et Côte de Beaune, du nom de Corton-Charlemagne. Découvrez avec notre oenologue, toute la structure des appellations bourguignonnes.

This week, Jamie and Sofia talk about the 2001 adaptation of Alan Moore's graphic novel, From Hell. Join us for a discussion of Jack the Ripper, Alan Moore's famous hatred of filmed adaptations of his work, living conditions in Whitechapel, pea soup fogs, and more! Sources: Movie Production Background: From Hell, IMDB: https://www.imdb.com/title/tt0120681/?ref_=fn_al_tt_1 Tor.com, The Great Alan Moore Re-read Living Conditions in Whitechapel: BBC America, "Whitechapel".  Virtually London: Whitechapel National Geographic, "Who Was Jack the Ripper?" Charles Booth, Poverty Map Charles Booth's Notebooks Pea Soup Fogs: Peter Thorsheim, "Interpreting the London Fog Disaster of 1952," in Smoke and Mirrors: The Politics and Culture of Air Pollution, ed. E. Melanie DuPuis (New York: NYU Press, 2004) Christine L. Corton, London Fog: The Biography (Harvard University Press, 2017) The Guardian, "Sixty Years Since the Great Smog of London, In Pictures."

Since the early days of America’s great restaurants it has been the restaurateur – the person with the extended hand, warm smile, great stories, nurturing hospitality and firm handle on how to control the fragile finances of operations that defined an industry so essential to American lifestyle.  The need to gather, break bread, enjoy wonderful meals with family and friends, and feel that special touch of sincere welcome is core to a quality life. Those restaurateurs may share the limelight with well-known chefs, but make no mistake - they are the reason why a restaurant may flourish. One of the most prominent restaurateurs in America is Drew Nieporent – the founder and inspiration behind the Myriad Restaurant Group that has opened nearly 40 restaurants around the world over the past 30 years.  Drew, a graduate of the Cornell Hotel School, is responsible for restaurants that we are all familiar with:  Tribeca Bar and Grill, Montrachet, Batard, Corton, and of course: Nobu.  All of his restaurants are award winning, reflecting the level of excellence that he expects – the New York Times and Michelin Guide agree. Join us for a chat with Drew Nieporent on CAFÉ Talks podcast.  Listen in as he shares his thoughts about the current state of the restaurant industry, the challenges ahead, the role of the restaurateur, and what culinary graduates need in their bag of tricks to find success in their chosen career.

Chef Victoria Blamey changed course, leaving her college in Chile and enrolling in Culinary school. After graduating, she worked at some of the top restaurants in the entire world, including Mugaritz, The Vineyard at Stockcross, and Interlude. After moving to NYC she worked at Atera and Corton, as well as at Il Buco Alimentari. Deciding it was time to forge her own path and culinary identity, she revitalized Chumley's and received a glowing 2-star review from the NY Times. Now as executive chef at Gotham Bar & Grill, Chef Blamey has reached new heights and acclaim, including a 3-star review in the New York Times, and an 87 out of 100 from New York Magazine. On this episode of theLINE we dig into her extensive resume, discuss which jobs over the years meant the most to her, and the pressure of taking over the kitchen of a NYC institution.  theLINE  is powered by Simplecast.

In deze vijfde aflevering van de Onverdoofd-podcast spreekt Erik-Jan Harmens met acteur, schrijver en presentator Eric Corton (50). Op zijn twintigste zat Corton voor opnames in Argentinië, waar op tafel een doos cocaïne stond, waaruit iedereen de hele dag door snoof. "Zeven maanden later was ik thuis, en had ik een probleem." Zijn verslaving, zegt hij, was niet zozeer om zich te verdoven, maar kwam voort uit verveling: "Ik dacht: het gaat allemaal hartstikke goed met me: eens kijken of het stuk kan." Support the show.See omnystudio.com/listener for privacy information.

In deze vijfde aflevering van de Onverdoofd-podcast spreekt Erik-Jan Harmens met acteur, schrijver en presentator Eric Corton (50). Op zijn twintigste zat Corton voor opnames in Argentinië, waar op tafel een doos cocaïne stond, waaruit iedereen de hele dag door snoof. "Zeven maanden later was ik thuis, en had ik een probleem." Zijn verslaving, zegt hij, was niet zozeer om zich te verdoven, maar kwam voort uit verveling: "Ik dacht: het gaat allemaal hartstikke goed met me: eens kijken of het stuk kan."   Support the show.

Jasper Morris is the author of the book "Inside Burgundy: The Vineyards, the Wine, & the People", as well as the website Jasper Morris Inside Burgundy. Jasper gives both an overview of his own career as a wine importer and Burgundy specialist, and an overview of the vineyards of Burgundy. Jasper goes from north to south along the Côte d'Or, giving his unfiltered opinion about the different communes and crus along the way. Specific vineyards in Gevrey-Chambertin, Morey-Saint-Denis, Chambolle-Musigny, Vosne-Romanée, Nuits-Saint-Georges, the hill of Corton, Beaune, Pommard, Volnay, Meursault, Puligny-Montrachet, and Chassagne-Montrachet all are talked about in-depth. Jasper also addresses how Burgundy has changed since the 1970s, recalls visits to some of his favorite producers, and discusses some of the important topics in the bigger Burgundy conversation today. Those topics include winemaking style shifts, the market for the wines, premox, clones, and changes in the vineyard work in the region. This episode is sponsored by: Vknow Wine App NY Drinks NY Grand Tasting in Manhattan La Tablée New York

Ilma Lopez grew up in Venezuela, cooking in the kitchen alongside her grandmother. After getting her start in Caracas, she was accepted to the pastry program at Stratford University in Virginia. Today, Lopez is the Pastry Chef and co-owner of Piccolo and Chaval in Portland. She is a veteran of some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. In 2014, Lopez earned a StarChefs Coastal New England Rising Star Pastry Chef Award. In 2018, she was chosen as a James Beard Outstanding Pastry Chef semi-finalist for the second year in a row. Recently, she has been featured in the children’s book Kalamata’s Kitchen and was recently described by Bon Appetit as “one of the most talented pastry chefs in town.” Cara Stadler began her career at 16, working at Café Rouge in Berkeley, followed by Striped Bass in Philadelphia, before heading to Paris to hone her fine dining skills. While in France, after staging at Guy Savoy, Cara worked at Gordon Ramsay Au Trianon Palace, his two-Michelin star restaurant in Versailles. She headed to Asia in 2008, working briefly in Singapore and Beijing then moved to Shanghai and began her long-standing relationship with one of China’s most esteemed restaurateurs, David Laris. She returned to the U.S. in 2011 to open Tao Yuan in Brunswick with her mother Cecile Stadler. They’ve since opened two more restaurants, Bao Bao Dumpling House and Lio, both in Portland, as well as an aquaponic greenhouse, Canopy Farms, also in Brunswick.

Laurens en Stefan gaan verder. Livin' slow als een slak op de rug van een schildpad. Barolootje erbij, een goed stuk vlees en een man die weet wat goed leven is. Een beetje te goed wellicht maar Eric Corton heeft het licht gezien. En wat voor licht. Van zo'n fiets zou ik ook spontaan m'n biertje laten staan. Specialized als de tatoeages op z'n arm. Stoer uiterlijk maar hij rijdt zo zacht als een zonnetje. Veel liefde voor de fiets in deze aflevering. Lau vertelt over zijn allereerste fiets en Corton over zijn allerlaatste. Stefan liet ondertussen de specialisten zijn wielen nakijken want we zaten in misschien wel de mooiste fietswinkel van Amsterdam, Kaptein op de Overtoom. Live Slow to the max. Je hoort het allemaal in de Live Slow Ride Fast podcast. See acast.com/privacy for privacy and opt-out information.

Laurens en Stefan gaan verder. Livin' slow als een slak op de rug van een schildpad. Barolootje erbij, een goed stuk vlees en een man die weet wat goed leven is. Een beetje te goed wellicht maar Eric Corton heeft het licht gezien. En wat voor licht. Van zo'n fiets zou ik ook spontaan m'n biertje laten staan. Specialized als de tatoeages op z'n arm. Stoer uiterlijk maar hij rijdt zo zacht als een zonnetje. Veel liefde voor de fiets in deze aflevering. Lau vertelt over zijn allereerste fiets en Corton over zijn allerlaatste. Stefan liet ondertussen de specialisten zijn wielen nakijken want we zaten in misschien wel de mooiste fietswinkel van Amsterdam, Kaptein op de Overtoom. Live Slow to the max. Je hoort het allemaal in de Live Slow Ride Fast podcast. Hosted on Acast. See acast.com/privacy for more information.

As partner of the unique wine supplier R Squared Selections, Ryan Mills-Knapp knows the ins and out of sourcing especially hard to find bottles of wine. This week, Ryan returns to In The Drink to talk about the fascinating world of rare wines. Ryan’s career began in 2004 when he moved to New York City to pursue his interest in the wine and spirits industry. At his first job as a server at Amuse, he helped the wine director assemble the wine list. The restaurant also hosted American Sommelier Association classes in the space, so he was able to further his knowledge of wine. He moved on to become the beverage director at chef Waldy Malouf’s Beacon Restaurant where he curated the wine selection, and was put in charge of the liquor and beer programs. At Beacon, he began his real wine education, learning about producers, vintages and styles. In 2006, he was hired as beverage manager at Jean-George Vongerichten’s Spice Market and oversaw the cocktail, beer and wine lists, before joining Drew Nieporent’s Myriad Restaurant Group as head sommelier at Corton and Tribeca Grill. Throughout his years in the restaurant industry, he met members of the Craft restaurant family. These relationships led him to join the team at Colicchio & Sons as beverage director in 2012. In the Drink is powered by Simplecast

Chef Ari Weiswasser cut his chops at some of New Yorks best restaurants, including Daniel, Corton and Picholine. After a couple years at the French Laundry in Yountville, the young chef decided to open up his own spot, Glen Ellen Star, with his wife Erinn Benziger. We talk about food, Read more... The post The Wine Makers – A Perfect Pairing appeared first on Radio Misfits.

Anne Parent and her sister Catherine run Domaine Parent, based in the Burgundy village of Pommard. They also control the micro-négociant known as Jacques Parent et Compagnie. Anne describes the differences between the key crus of Pommard, relating how Pommard Epenots is distinct from Pommard Les Rugiens. She also describes her vineyard holdings on the hill of Corton. Anne recounts the difficulties of recent vintages in the area, and discloses some of her favorite years for her wines. She talks about different vineyard and winemaking decisions that have resulted from the conditions of varying harvests, and gives her opinion about the effect climate change has had in the region of the Côte de Beaune.

Paul Liebrandt, former chef of NYC’s two-Michelin-starred Corton, is still cooking. The star of A Matter of Taste, the documentary that chronicled years of his career in fine dining kitchens, is now a consultant. Liebrandt stopped by the Eater Upsell to discuss what that means, the possibility of a new Paul Liebrandt restaurant, and why you’ll never see him on a cooking show. We'd LOVE to hear from you. Email us with your questions, comments, suggestions at Upsell@eater.com. and check us out on social! Paul: instagram.com/paulliebrandt Helen: twitter.com/hels Greg: twitter.com/gregmorabito Eater: twitter.com/eater Learn more about your ad choices. Visit megaphone.fm/adchoices

Vincent Mazeau recently traded his successful career as an artist and set designer of 15 years to start a new life, owning and operating his own restaurant, Cherry Point, in Greenpoint, with his partners, Chef Julian Colcott and Garrett Smith. Vincent is a graduate of Sculpture from Yale who progressed in to the world of set design with his company, Big Room. During Vincent's fifteen years in the industry he collaborated with brands such as Calvin Klein, Yves St. Laurent, Alexander McQueen and Dolce & Gobbana. As an artist, Vincent’s work has been shown in galleries and museums all around the world as well as some of the worlds most-acclaimed publications. Vincent left the industry to enroll at the French Culinary Institute, after graduation he did a stage at Michelin-starred Corton where he met Cherry Point’s chef Julian Colcott. In this episode we will be discussing why Vincent left a successful career behind him to re-establish himself in the notoriously fickle New York restaurant scene, along with the trials and tribulations of opening a restaurant. I’m also curious to understand how a “Brooklyn restaurant’ is created in his eyes, along with the global trend to seek inspiration from Brooklyn’s bar and restaurant scene – some say Brooklyn is the new Paris.

Claude de Nicolay co-manages her family's Burgundy domaine, Chandon de Briailles in Savigny-lès-Beaune. Also in this episode, Erin Scala explores the wines of Pernand-Vergelesses in Burgundy, France.

Jean-Nicolas Méo is the proprietor of Méo-Camuzet in Burgundy, and a partner in the Nicolas-Jay winery in Oregon. Also in this episode, Erin Scala gives a history of Richebourg.

Frédéric Barnier is the Technical Director of Maison Louis Jadot, in Burgundy. Also in this episode, Erin Scala talks Valentine's wine.

Growing up on the coast of Maine, Ryan Mills-Knapp worked in restaurants during summers in high school and college during the busy tourist season. Through these summer jobs, he became passionate about food and wine, which eventually led him to his current position as beverage director of Colicchio & Sons. In 2004, after spending the summer in Maine working in restaurants, he moved to New York City to pursue his interest in the wine and spirits industry. His first job in Manhattan was as a server at Amuse, an American restaurant in Chelsea, where he helped the wine director assemble the wine list. The restaurant also hosted American Sommelier Association classes in the space, so he was able to further his knowledge of wine. He moved on to become the beverage director at chef Waldy Malouf’s Beacon Restaurant where he curated the wine selection, and was put in charge of the liquor and beer programs. At Beacon, he began his real wine education, learning about producers, vintages and styles. In 2006, he was hired as beverage manager at Jean-George Vongerichten’s Spice Market and oversaw the cocktail, beer and wine lists, before joining Drew Nieporent’s Myriad Restaurant Group as head sommelier at Corton and Tribecca Grill. Throughout his years in the restaurant industry, he met members of the Craft restaurant family. These relationships led him to join the team at Colicchio & Sons as beverage director in 2012. At the restaurant, he aspires to create a diverse and approachable wine list with selections at every price point that will appeal to both aficionados and novice wine drinkers alike. His interest in aged wines is reflected on the list as well. Mills-Knapp has traveled to more than 20 wine regions exploring the diversity of wine growing around the world. Recent trips have included Tokaji in Hungary, Greek Macedonia and Southern Styria in Austria. This program has been sponsored by Heritage Foods USA. “When you’re young and you’re really excited about something, you feel like you need to educate everybody about it.” [11:00] —Ryan Mills-Knapp on In The Drink

This week on In the Drink, host Joe Campanale is joined by Ryan Looper, sales rep for T. Edwards Wines. Ryan explains what its like selling some of the best wine in the world and why he strongly believes that memorizing facts and reading sales sheet is no substitute for going to wine regions and meeting winemakers. From relationships to distribution, learn about the ins and outs of the sales world in wine. How can you find value by the glass in restaurants? Are wine lists getting too big? Tune in for a conversation on buying and selling wine today and hear Joe and Ryan taste some wines on air! This program was sponsored by Rolling Press. “Things happen quickly – it’s a very fast moving wine world in New York City.” [7:00] “You can read a book and memorize facts all day long – but if you go to Burgundy and stand in Corton… it’s really something.” [8:00] “One of the lost arts of sales is listening.” [4:00] “I think there’s a lot of things happening in California that will make people very happy.” [26:00] –Ryan Looper of T. Edwards Wines on In the Drink

This week on Chef’s Story, host Dorothy Cann Hamilton is joined by Paul Liebrandt, British-born acclaimed chef of Corton in NYC and subject of the film “A Matter of Taste”. Hear all about Paul’s unexpected journey into the food world, from working with Marco Pierre White to Raymond Blanc at Le Manoir aux Quat’ Saisons to Pierre Gagnaire and eventually becoming a chef in his own right at 24 years old at Atlas in NYC. Find out how his father’s military instincts and values helped shape Paul’s work ethic in the kitchen and how he had to overcome many different cultural and communication gaps along his culinary journey through Europe. Paul also shares his thoughts on some modern gastronomy trends and the careers of Ferran Adria and Rene Redzepi. This program was sponsored by Cain Vineyard & Winery. “My father instilled in me that if you want to do something at the very best level, you have to aim for the very best and give more than the guy next to you.” “When I went to Paris, the hardest part wasn’t the cooking – it was the language barrier.” “I’m still finding my voice as a chef and individual. You never stop learning.” –chef Paul Liebrandt on Chef’s Story