Podcasts about rouge tomate

I start my conversation with Andy with what brought me to him: the meal after recording with the guy who hired him, podcast guest Sven Gierlinger, and the Washington Post article that read like a paid ad for their food, Hospital food is a punchline. These chefs are redefining it. I didn't record in my conversation with Sven how off-the-charts the food was because I at it after recording.Andy was the Executive Chef at the hospital where we met who prepared that food. It was amazing. It would have been amazing in any restaurant, let alone a hospital.We talk about two main things. One was the art of food preparation. Andy shared his path there from washing dishes through working with chef Raymond Blanc, chef Daniel Boulud, and the restaurant Rouge Tomate. At each stage he learned appreciation for ingredients and honed his craft.The other was changing culture. Regular listeners know my goal in sustainability is changing culture. Nearly all attempts to change how our culture impacts Earth's biosphere use technology, market reforms, and legislation. Those things don't change culture.Northwell Health is deliberately changing their culture around food. They've come a long way, but can still go a long way. Changing culture means resistance, including from the people it would help. It's hard and takes a long time. In the case of Northwell, I hear that despite the challenges, nobody wants to go back.We living in unsustainable cultures could benefit from learning what Northwell achieved.Here's the picture Andy mentioned: Hosted on Acast. See acast.com/privacy for more information.

Recapping S2E2: The Choice  In this episode, Maggie has had it with the men at Pearson Hardman and she's hear to talk about it! We discover Maggie can be won over with almost any bribe and Amanda can be won over with a nice handbag, with stipulations of course. Maggie recounts the story of her chance encounter with Beans from Even Stevens while Amanda reminisces about a picture she took with Tina Fey on a throw away camera. Maggie blesses us with a remix of the hit song from You've Got Mail while Amanda tries to uncover the scandal behind the closing of Bouge Tomate! 

Welcome to the Areni Global podcast. Today's episode is called “Teaching for Tomorrow: In Conversation with Pascaline Lepeltier”. In this engaging conversation your host, Pauline Vicard delves into the importance of learning wine facts, despite the ubiquity of Google. Together they emphasize the need to contextualize factual knowledge for those building careers in the wine industry. The discussion also touches on Pascaline's unique approach to wine tasting, challenging conventional methods. Join us for a geeky yet insightful exploration with real-life implications for redefining wine education and building successful careers in the Fine Wine sector.  More about today's guest Pascaline Lepeltier: Growing up in the Loire Valley and detouring from a master's in philosophy and a career as a university teacher, Pascaline began her obsession with wine at the two star Michelin-rated L'Auberge Bretonne under celebrated Chef Jacques THOREL. Within a year, she was named both Best Loire Valley Young Sommelier and Best Brittany Sommelier. While working as Beverage Director at Rouge Tomate in Brussels, she interned at the George V in Paris under the direction of Best European Sommelier and Best World Sommelier runner-up Eric BEAUMARD. Promoted to the position of Beverage Director for the Rouge Tomate flagship in New York, she moved to Manhattan in 2009. Within months, she was named one of the five best new US sommeliers of 2011 by Wine & Spirits, one of the “New Wine Prophets” by Time Out NY, one of the “40 under 40” beverage influencers by Wine Enthusiast and called the “Natural Wine Evangelist” by Ray ISLE in Food & Wine. In 2018, she became a partner in Racines NY, one of the top wine destinations in the USA. In 2022, alongside Chef Jonathan Karis, General Manager Jared David and wine guru David Lillie, she opened Chambers, a farm-to-table wine-focused restaurant in TriBeCa. She overlooks with sommelier Ellis Srubas-Giammanco a 2000+ wine list focusing on “vins de vignerons”, mostly organic, biodynamic and natural. In 2014, Pascaline passed the Master Sommelier Diploma, and in 2018, she won 2 more major titles in her homeland: she is now a laureate of “Un des Meilleurs Ouvriers de France - Sommellerie” and Best French Sommelier 2018. In January 2019, the famous French magazine La Revue du Vin de France awarded her “Personality of the Year 2019”, the first woman to be given this prestigious recognition. In 2023, she represented France in the ASI Best Sommelier in the World held in Paris. She finished 4th. To continue reading more on Pascaline and all her professional accomplishments, we invite you to view her bio here.  Learn more: https://www.instagram.com/pascalinelepeltier/ https://twitter.com/plepeltier https://www.linkedin.com/in/pascaline-lepeltier-2a319184/ More about today's host:  Pauline Vicard is the Co-Founder and Executive Director of Areni Global. She was born and raised into a winemaking family in Burgundy, and she has been working in the wine sector for the last 15 years both in Europe and Internationally, in the market research department of the Burgundy wine office and the French Embassy, before creating her own corporate wine events and education company in Lille, France. She moved to London in 2015 to spearhead the Wine Library of the unique and acclaimed Clerkenwell London, a multi-space design destination, before developing the concept of Fine Minds 4 Fine Wines with Nicole Rolet that led to the creation of Areni Global. Pauline now directs all Areni's activities, when she is not studying for the Master of Wine exam or playing ultimate frisbee. Learn more about Areni Global: Website: https://areni.global/ Facebook: @FM4FW Twitter: @areniglobal Instagram: @areniglobal Linkedin: https://www.linkedin.com/company/areni-global/ If you want to read the cliff notes on today's interview, just head to https://areni.global/research/podcasts/   Thank you for joining us today! 

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from Matt Collins. Born in Freehold, NJ, Matt has been cooking since he was a child. As a student of the culinary arts program at Freehold High School, he excelled and ran the cafe at 16 years old. After graduating from The Culinary Institute of America, he took his career to NYC, becoming a sous chef at 21 years old, working for The Smith, Keens Steakhouse, Rouge Tomate, Wolfgang Puck, Freemans, Dream Hotels, and Smith & Wollensky.  He continued his education in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the chef de cuisine at Kilo Food & Wine in Hell's Kitchen, and earning #21 on Wine & Spirits Top 50 NYC List in 2018. After a decade of working in New York City, he decided to take what he learned back to his hometown where he started Chef Collins Events, a personal chef business that specializes in customized dinners and pop-up events  You can find my full conversation with him here or wherever you get your podcasts.SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.===============================Matt Collins===============================Matt's InstagramMatt's Website ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.  Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

Cette semaine nous parlons à Alex Joseph le chef du restaurant Rouge Tomate à Bruxelles. Alex a travaillé dans les prestigieux Eleven Madison Park à NY et Cyrus en Californie mais c'est à Bruxelles qu'il deviendra le chef de son propre restaurant avec son associé Thierry Naoum. Découvrez son parcours tumultueux avec Steph et Andy. Rouge Tomate se trouve 190 Avenue Louise à Bruxelles ou rendez-vous sur rougetomate.be  Suivez Koffieklash sur Instagram et Facebook et sur votre plateforme de podcast préférée. Contactez nous : info@koffieklash.be

On this week's podcast, we have Matt Collins. Born in Freehold, NJ, Matt has been cooking since he was a child. As a student of the culinary arts program at Freehold High School, he excelled and ran the cafe at 16 years old. After graduating from The Culinary Institute of America, he took his career to NYC, becoming a sous chef at 21 years old, working for The Smith, Keens Steakhouse, Rouge Tomate, Wolfgang Puck, Freemans, Dream Hotels, and Smith & Wollensky.  He continued his education in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the chef de cuisine at Kilo Food & Wine in Hell’s Kitchen, and earning #21 on Wine & Spirits Top 50 NYC List in 2018. After a decade of working in New York City, he decided to take what he learned back to his hometown where he started Chef Collins Events, a personal chef business that specializes in customized dinners and pop-up events We talk a lot about the personal chef business including client acquisition, marketing, customer demographics, what to charge, and being able to satisfy yourself creatively. We also discuss sourcing products, managing your time, and menu creation. Hear about his recent photoshoot, and learn who really created McGriddles. Thanks to this week’s newest Patreon sponsor Scott Thompson. We appreciate the support. This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegars, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door.===============================Matt Collins===============================Matt’s InstagramMatt’s Website================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube

MJ’s guest this week is Pascaline Lepeltier. Growing up in the Loire Valley and detouring from a master’s in philosophy and a career as a university teacher, Pascaline began her obsession with wine at the two star Michelin-rated L’Auberge Bretonne. Promoted to the position of Beverage Director for the Rouge Tomate flagship in New York, she moved to Manhattan in 2009. Currently, she is a partner with David Lillie in Racines NYC, one of the top wine destinations in the US. She oversees a 2000+ wine list focusing on “vins de vignerons”, mostly organic, biodynamic and natural. Pascaline and MJ discuss everything from the virtues of hybrid grape farming in Vermont to her desire to pair wine and foods that have matching “energy” rather than flavor and structure. Wine and Philosophy class is session in, so take a seat! A huge thank you to Pascaline Lepeltier!Follow her on IG @pascalinelepeltierCheck out the marvelous offerings at: racinesny.com Follow Racines NY @racines_nyThis episode’s in studio wine:La Gargista 2017 Cybelle ______________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don’t forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Acker Wines! Listeners of the show will receive $25 off purchases of $100 or more with code BWG25 at checkout. (Retail store only) Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

  Les Sourires du Vin... à la rencontre de ceux qui donnent le sourire au vin !Comme la Sommelière Pascaline Lepeltier, première femme à avoir été sacrée Meilleure Sommelière de France. Avec Pascaline, nous avons parlé, dans le désordre : de méditation de transmission de musique de rencontre (!) de jeux de langage et de mots de concours, de préparation, d'émotion... de mémoire du goût de santé et de rythme de vie d'esthétique des mots d'achat d'écoute de grille de dégustation d'équilibre structurel d'un vin de recherche de plaisir dans l'instant de retour au minéral de terroir évidemment, d'économie aussi, de tradition de Sancerre et du Muscadet de livres à lire absolument de chaussures bien sûr ! Une rencontre avec un grand talent, avec un immense T. À boire avec les oreilles ! Et n'oubie pas... où que tu sois, en bas de chez toi ou pas loin de chez toi, il y a forcément un caviste ou un restaurateur passionné qui saura t'entendre et se régaler d'échanger sur les mondes du vin ! Pour communiquez avec moi, je réponds sur Instagram à @yanndiolo   Au plaisir, Yann Les références citées par Pascaline : The Smith - Some girls are bigger than other

Breanne is from Detroit, MI. She had the opportunity to attend culinary school in highschool, moved to NYC & immediately started working at Michelin-starred Rouge Tomate. She co-founded the Women's March, worked at Facebook as a pastry chef & is now the founder of Stir The Nation. She considers herself a Cheftivist. She was recognized as Glamour Woman of the Year, “International Woman of the Year” by Harper's Bazaar! https://www.bybreanne.com/ https://www.stirthenation.org/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/delia-folk8/support

Straight outta Freehold comes another boss, Chef Matt Collins, the founder of Chef Collins Events, a business which has also lead to an alias of Chef Collin Sevents, depending on how you read his chefcollinsevents.com domain name. To avoid further confusion, let's stick with Chef Matt. Matt has been cooking since he was a child. As a student of the Culinary Arts program at Freehold High School he excelled and ran the cafe at 16 years old. After graduating from The Culinary Institute of America, he took his career to NYC, becoming a Sous Chef at 21 years old working for The Smith, Keens Steakhouse, Rouge Tomate, Wolfgang Puck, Freemans, Dream Hotels and Smith & Wollensky. He continued his education with a stint in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the Chef de Cuisine at Kilo Food & Wine in Hell’s Kitchen running a hyper seasonal menu from Union Square Farmers Market and earning #21 on Wine & Spirits Top 50 NYC List in 2018. After a decade of working in New York City, Chef Matt decided to take what he learned back to “his hometown” and launched Chef Collins Events six months ago. Unfortunately, Matt's events are on temporary hiatus, but you can support his business by buying a t-shirt at www.chefcollinsevents.com/shirts You can also catch Chef Matt's instructional videos @chefcollinsevents

Rudd Oakville Estate’s Managing Director Oscar Henquet discovered his passion for the luxury hospitality industry at a very young age while working with his family’s hotel business in The Netherlands. Spending summers amidst vineyards in Provence with his parents, Oscar’s exposure to the world of wine started at a young age. One of two children, Oscar grew up in the region where Belgium, Holland and Germany intersect, and as a result, quickly learned the importance and value of understanding various cultures while becoming fluent in the English, Dutch, French and German languages. Oscar received a degree in Hotel Management from the Maastricht School of Hotel Management, founded by his grandfather. Upon graduation, Oscar pursued positions abroad, including an 8-month project in China where he was heavily involved with the opening of Crowne Plaza Chengdu in Chengdu, China. Oscar gained further experience and expertise working at esteemed properties located in Belgium, France and Israel, but it was a trip to New York with his family in 1997 that set his future course: exhilarated by the city’s energy and rhythm, he decided to relocate there. It was during this period that Oscar decided his future would be spent in the private hospitality sector, where he would apply his understanding of organizational protocols and internal structure, but maintain the level of attention to detail and personal interaction with guests that had attracted him to the industry. In 2003, Oscar accepted a position as Director of Operations at Nicole Farhi USA, where he managed daily food and beverage operations for five years. While still at Farhi, Oscar opened 202 Restaurant in Chelsea Market, which won New York Magazine’s “Best Brunch” Award in 2006 and 2007. In 2008, Oscar accepted the role of General Manager at Rouge Tomate, where he coordinated the restaurant’s $15 million 2008 opening. Oscar’s achievements and success at Rouge Tomate over the next two-and-a-half years attracted the ever-watchful eye of Graydon Carter and Jeff Klein at Monkey Bar, and in August 2010, Oscar took on the position of General Manager at the trendy midtown restaurant.  

On today's episode of All in the Industry®, host Shari Bayer's guest is Pascaline Lepeltier, Master Sommelier and Managing Partner at Racines NY. Detouring from a master’s in philosophy and a career as a university teacher, Pascaline began her obsession with wine at the two star Michelin-rated L’Auberge Bretonne under celebrated Chef Jacques Thorel. Within a year,she was named both Best Loire Valley Young Sommelier and Best Brittany Sommelier. Pascaline has continued to earn accolades, including being named one of the five best new US sommeliers of 2011 by Wine & Spirits, one of the “New Wine Prophets” by Time Out NY, one of the “40 under 40” beverage influencers by Wine Enthusiast, and called the “Natural Wine Evangelist” by Ray Isle in Food & Wine. The NY Times awarded her Rouge Tomate wine list as one of the best in NYC in 2013, and The World of Fine Wine awarded it “Best Long Wine List in the World 2017” and “Wine List of the Year 2017.” She most recently won the Meilleur Ouvriers de France (Best Craftsmen of France) competition in the sommelier category last month. She was the only woman nominated. And the first woman ever to become one of the “M.O.F” in the sommelier category; and Best Sommelier de France at the Union de la Sommellerie, cumulating the top two French awards in her field. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at The 8 Restaurant, the first and only Chinese restaurant in Macau, China awarded three Michelin stars for six consecutive years. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Photo Credit Mike Rush All in the Industry is powered by Simplecast.

Pascaline Lepeltier holds a Masters Degree in Philosophy and is a Master Sommelier. Pascaline worked her way in wine and restaurants in Europe to the US in 2009 landing at Rouge Tomate. She recently received the Meilleurs Ouvriers de France, which translated is the Best Craftsmen of France in the Sommelier category and, also received The Best Sommelier of France. These are the two top awards in her field and the only women to receive them. Pascaline makes a Finger Lakes Pet Nat called Chepika with Nathan Kendall, co-authored “The Dirty Guide to Wine” with Alice Feiring and is Managing Partner at Racine's in NYC. Pascaline is one of the most respected admired, awarded and loved people in all of wine. The Grape Nation is powered by Simplecast.

This week In The Drink welcomes Master Sommelier Pascaline Lepeltier. Pascaline grew up in the Loire Valley, so it almost seems like her career as a wine expert (and wine lover) was predestined. After moving to New York to be the Beverage Director of Rouge Tomate, Pascaline quickly made a name for herself in the wine world. In 2017 The World of Fine Wine named her list at Rouge Tomate the “Best Long Wine List in the World 2017” and “Wine List of the Year 2017.” Now she is a managing partner at Racines NY in Tribeca. Joe talks to Pascaline about what it’s like to be one of the world’s best sommeliers. In the Drink is powered by Simplecast

One of the great features of the Eat! Brussels Drink! Bordeaux annual  festival is that you can sample the food prepared by some of the best and most innovative chefs in Brussels for a small fee. This means that you can decide if you like a particular restaurant's food without having to spend a lot of money. You can then confidently book a meal based on the  tastes you had. Rouge Tomate is one of the restaurants that was featured this year. Located on the Avenue Louise in a beautifully restored late nineteenth  century townhouse which boasts the extra feature of having a grove of century old beech trees as garden. Executive Chef Alex Joseph, a California native talks about the restaurant, his philosophy of cooking, and Brussels.  www.rougetomate.com

Breanne is a chef in New York City, and the CEO of 'by Breanne', a fashion and food concept that specializes in candy jewelry. Born and raised in Detroit, Michigan, Breanne received a scholarship to attend Macomb Culinary Institute during her senior year in high school, and graduated from the program at just 20 years old. She moved to New York City in 2011 and began working at the Michelin-starred Rouge Tomate, and became their Pastry Sous Chef 18 months later. She then became the Executive Pastry Chef at Facebook NY, becoming widely known in the company for her innovative and unique desserts. When Breanne isn’t in her kitchen, she loves to put stamps in her passport, traveling from South Africa to France to expand her food knowledge. She loves to advocate for women and diversity in the restaurant industry, and has mentored many cooks throughout their careers. She has been able to use her strength and experience in organizing kitchens to help organize almost 400 marches around the world.

On a brand new episode of Food Talk with Mike Colameco, we first dial up Dave Sweet, Chicago-based director of the Whisky Live events that promote the drink around North America. After the break, Mike is joined in the studio by Pascaline Lepeltier and Andy Bennett – master sommelier and executive chef, respectively – of Rouge Tomate in Chelsea.

Pascaline Lepeltier is a Master Sommelier, Beverage Director, and Partner at Rouge Tomate in NYC. Pascaline is one of 146 Master Sommeliers in the US of which 24 are women. Rouge Tomate is nominated for a 2017 James Beard Award for "Outstanding Wine Program" Pascaline talks about her favorite wine, Chenin Blanc and other great wines to drink now, focusing on organic, biodynamic, and natural wines She will discuss what it takes to deliver an outstanding wine program.

On today' episode of THE FOOD SEEN, we kick off with Sabra Lewis, a sommelier who studied dance and moved to the big city with her sights set on Broadway. After some time bussing tables and spilling drinks, Lewis preformed as part of the legendary Radio City Music Hall Rockettes. There were roles in Phantom of the Opera and Chitty Chitty Bang Bang as well, but it was during break on a trip to Italy, that table wine and good food changed her high kicking course. Popping bottles at such restaurants like Gunter Seeger, Shuko, The NoMad Hotel and Rouge Tomate, Lewis' Christmas Spectacular is now more about Champagne, than a chorus line.

Ever tried orange wine? Food Talk host Mike Colameco kicks off this week’s show with an in studio wine tasting with Chris Struck of the yet-to-reopen Rouge Tomate.  With conversation centered around the details of Georgian amber wine (also known as orange wine), Chris explains the differences between this variety of wine versus the commonly known red or white along with some personal anecdotes of his wino-related travels.  After the break, Katie Parla, Rome-based food and beverage educator and journalist, joins in studio highlighting the state of eating out in Rome plus how Italian food culture is changing.  Her forthcoming book, Tasting Rome, co-authored with Kristina Gill, will be published by Clarkson Potter in early 2016. “These amber wines tend to be more tannic… it is a food wine.” [15:00] –Chris Struck on Food Talk “We’re losing something. When people [Italians] talk about their favorite dish they don’t say ‘it’s my mom’s pasta, this is my granny’s pasta’ and I think that’s very telling.” [47:52] –Katie Parla on Food Talk  

Mike Colameco kicks off _ Food Talk _ this week on the line with Florence Fabricant, legendary food critic for The New York Times, chatting about her book “City Harvest: 100 Recipes from Great New York Restaurants.” The new book features an exclusive collection of 100 delicious new recipes benefiting City Harvest, the renowned food-rescue organization that feeds over 1.4 million hungry New Yorkers every year, from star chefs including Dominique Ansel, Tom Colicchio, Daniel Humm, Anita Lo, François Payard, Marcus Samuelsson, Ivy Stark, and Jean-Georges Vongerichten.  Florence highlights her insightful notes on using leftover ingredients and second helpings, making this an ideal cookbook to return to again and again.  After the break, Mike welcomes Master Sommelier Pascaline Lepeltier and Chef Andy Bennet of Rouge Tomate, prepping for an official reopening, and discussing the importance of their healthy menu and, of course, the vast variety of wines offered.  Perhaps one of the few restaurants employing a full time nutritionist, Andy shares a great overview of his cooking philosophy, plus the group discusses the recent news surrounding Danny Meyer eliminating tipping at his restaurants. “We’re trying to produce something that is delicious and a byproduct of that is it’s healthy for you.” [32:00] –Chef Andy Bennett on Food Talk  

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on a brand new episode of Food Talk, host Mike Colameco catches listeners up with his recent travels before welcoming Beth Shapiro, the Executive Director of Citymeals-on-Wheels. Talking about the upcoming Citymeals-on-Wheels Gala, Beth shares how Gael Greene and James Beard founded the program in 1981 after reading a newspaper article about homebound elderly New Yorkers with nothing to eat on weekends and holidays. They rallied their friends in the restaurant community to raise private funds as a supplement to the government-funded weekday meal delivery program. Thirty-one years ago, their first efforts brought a Christmas meal to 6,000 frail aged. During the past fiscal year, which ended June 30, 2014, Citymeals-on-Wheels delivered 2 million meals to more than 18,000 New Yorkers at times when they would otherwise have been alone and hungry. Interested in learning more or helping out? Check out their website! After the break, Mike sits down with Pascaline Lepeltier, Master Sommelier and Beverage Director at Rouge Tomate, talking about what’s happening right now in the wine world, notably with wine made in the United States. Through Pascaline’s travels and experienced palette, the show quickly turns into a detailed wine discussion. Between Mike’s favorite old world and Pascaline’s touted biodynamic wines, this episodes covers it all.

This week on Food Talk, Mike brings in Pascaline Lepeltier, sommelier at Rouge Tomate in New York City, and one of the top sommeliers in the world. They discuss the abundance of bio-dynamic wines and organic wines at Rouge Tomate as well as in production around the world. After the break, we welcome Sam Hazen, former executive chef at Veritas in New York. Sam tells us about his new restaurant, soon to open in the Park Hyatt building in Midtown NYC. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Four Lincolns for today’s music. Image from Rouge Tomate NYC “I realized i was starting to spend my weekends hanging out in vineyards…I just took a sip of a very famous French wine…and I was like wow, I’m done. I am going to dedicate my life to wine.” [8:25] –Pascaline Lepeltier on Food Talk with Mike Colameco “It’s not going to be a restaurant in a hotel, it’s going to be a restaurant attached to a hotel.” [50:50] –Sam Hazen on Food Talk with Mike Colameco

This week on In the Drink, Joe Campanale is chatting with Pascaline Lepeltier, the Wine Director at NYC’s Rouge Tomate. Why did Pascaline abandon a promising future teaching philosophy to become a wine expert? Despite her upbringing in the Loire Valley, Pascaline did not discover wine until her late teens; find out why Pascaline was so isolated from the wine culture around her. Pascaline gives some tips on how to determine wine authenticity and consistency from distributors. Later, Joe and Pascaline talk about the quality of food at Rouge Tomate, and why a certain level of gastronomy is important when pairing with good wine. Hear some of Pascaline’s experiences studying for the Master Sommelier exam! This episode has been brought to you by Underground Meats. photo from www.lapaulee.com “Wine might be the only thing that can do that- connect me with my friends, connect with something from so long ago, and give so much pleasure.” [9:20] “You always want to meet the face behind the label.” [12:15] — Pascaline Lepeltier on In the Drink

Pascaline Lepeltier was at the time of this interview the Head Sommelier at Rouge Tomate in Manhattan.