Podcasts about david waltuck

It’s December, so it’s the perfect time to talk about Prosecco – and there’s no better person to talk to about this bubbly treat than Alan Tardi (who you may remember from our bonus episode on National Champagne Day). The world of Prosecco isn’t quite as well known as Champagne – yet – but that doesn’t negate the quality, deliciousness, or history of this delectable drink.   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY! Check out Ora Organic Here     Alan has some pretty impressive accolades: he’s a chef, restauranteur, food & wine journalist, author, and ambassador to the area of the DOC and the DOCG (which you will learn all about in this episode). His recent book, Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink, won a Gourmand Best in the World Award, and his first book, Romancing the Vine, won a James Beard Award for Best Wine and Spirits Book.   We’d also like to offer a special THANK YOU to Stefanie Schwalb and Kelsey Foley from Gregory White PR,  Producer Bortolomiol for the "Canto Fermo" Tranquillo Tasting and Producer Malibrán for the "Credamora" col fondo tasting.   We also discuss: What it means to be Prosecco DOC or Prosecco DOCG The nuances of Prosecco grape types The geography of Northern Italy The people who make Prosecco Resources: Connect with Alan: AlanTardi.com | Facebook | Twitter | LinkedIn Map of Prosecco DOCG - http://www.prosecco.it/en/ Find a delish Prosecco DOCG: bortolomiol.com colvetoraz.it/en astoria.it/#/en/ biancavigna.it/en/homepage collaltowines.com Alan Tardi’s Bio: Alan Tardi first became interested in wine through food, working as a cook (with David Waltuck at Chanterelle and Jean-Georges Vongerichten at Lafayette), chef (Le Madri), and chef-owner (Follonico) in New York City. As a freelance food and wine journalist, Tardi has authored numerous articles for publications including The New York Times, Wine & Spirits Magazine, The Wine Spectator, Decanter, Food Arts and Sommelier Journal.   In 2003, Alan moved to the village of Castiglione Falletto in the Barolo region of Piedmont, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process. This lead to his first book, 'Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo' (St Martins Press, 2006), which won a James Beard Award for Best Wine and Spirits Book of 2006.   From 2009 to 2014 Tardi managed the Cantina Comunale of Castiglione Falletto and in 2015 he became the first-ever US Ambassador of Conegliano Valdobbiadene Prosecco DOCG. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) recently won a Gourmand Best in the World Award.   When not traveling to some other wine destination, Alan divides his time between New York and Castiglione Falletto.

Do you want a peak into a world of champagne mystery, secrets, luxury, and timelessness – a world where wine holds memories of the past and future? Well, you’re in luck! Chef, restaurateur, and journalist Alan Tardi joins us to share his experiences within the secret world of the most prestigious wine label: The House of Krug.   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY! Check out Ora Organic Here     Alan’s book about his time with The House of Krug, Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink, recently won a Gourmand Best in the World Award (and it’s an incredible follow up to his first book, Romancing the Vine, which won a James Beard Award for Best Wine and Spirits Book). We also discuss: The process of making a classic Champagne Why Alan wanted to follow how The House of Krug made their wine, specifically The unbelievable (but somehow real) characters involved in the history of champagne What a House of Krug Champagne tasting is like The role of a Chef de Cave, and how they get their jobs How the region of Champagne is shifting (and more about the history of the region) Resources: Connect with Alan: AlanTardi.com | Facebook | Twitter | LinkedIn Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink     Alan Tardi’s Bio: Alan Tardi first became interested in wine through food, working as a cook (with David Waltuck at Chanterelle and Jean-Georges Vongerichten at Lafayette), chef (Le Madri), and chef-owner (Follonico) in New York City. As a freelance food and wine journalist, Tardi has authored numerous articles for publications including The New York Times, Wine & Spirits Magazine, The Wine Spectator, Decanter, Food Arts and Sommelier Journal. In 2003, Alan moved to the village of Castiglione Falletto in the Barolo region of Piedmont, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process. This lead to his first book, 'Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo' (St Martins Press, 2006), which won a James Beard Award for Best Wine and Spirits Book of 2006. From 2009 to 2014 Tardi managed the Cantina Comunale of Castiglione Falletto. In 2015, Alan became the first-ever US Ambassador of Conegliano Valdobbiadene Prosecco DOCG. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) recently won a Gourmand Best in the World Award. When not traveling to some other wine destination, Alan divides his time between New York and Castiglione Falletto.

On this week’s episode of Chef’s Story, Dorothy Cann Hamilton speaks with David Waltuck, who opened the restaurant Élan with business partner George Stinson in 2014. Élan will be closing its doors at the end of this month. Previously, Waltuck was the chef at Chanterelle, which opened in 1979 in SoHo, received various accolades, moved to TriBeCa in 1989, and closed in 2009, just short of its 30th anniversary.